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5 Hot Dog Recipes to Grub On

July 1, 2015

The Hot Dog: 5 Ways #recipe, Waiting on Martha5 delicious ways to serve hot dogs, Waiting on Martha

Hot Dogs.  Now what would the Fourth of July be without them (and who knew they could line up so pretty all in a row!)? If you’re like me, you’ll agree that the magic is really all in the toppings.  And though there won’t be any toppings at Coney Island this year, we’re whipping out all of the garnishes at home.  So just in time for the holiday weekend, I give you five delicious hot dog recipes to serve up and enjoy (hopefully on the lake with a drink in hand).  From top to bottom, behold the Sauerkraut & Apple Dog, Mexican Dog, Chili Dog, Chicago Dog, and the Collard Green Coleslaw Dog.  Enjoy!  Truly, MKR

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The Hot Dog Five Ways
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Ingredients
  1. ...The Kraut Dog...
  2. Red Apple chopped
  3. Sauerkraut
  4. Red Onion chopped
  5. Spicy Mustard
  6. ...The Mexican Dog...
  7. Jalepeno sliced
  8. Avocado chopped
  9. Cilantro chopped
  10. Crumble queso cheese
  11. Sour Cream
  12. ...The Chili Dog...
  13. Chili with or without beans
  14. Red Onion
  15. Cheese
  16. Spicy Mustard (optional)
  17. ...The Chicago Dog...
  18. Banana peppers
  19. Tomato sliced
  20. Pickles
  21. Relish
  22. Spicy Mustard
  23. Poppy Seed Bun (optional)
  24. ...The Southern Slaw Dog...
  25. 1/2 cup cabbage chopped
  26. 1/2 cup collards chopped
  27. 1/4 cup Mayo
  28. 1 Tablespoon Spicy Mustard)
  29. Sugar to taste (mix all ingredients together and let marinate for 1+ hours)
Instructions
  1. Cook the hot dogs according to package and top with appropriate toppings. Enjoy!
Waiting on Martha http://waitingonmartha.com/

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Pan Roasted Chicken Breast with Green Chili Salsa

June 24, 2015

Pan roasted chicken with green chili salsaPan roasted chicken recipe with green chili salsaBlog-HP-ChickenRoasted chicken breast with green chili salsa #recipeGreen chili salsa on pan roasted chicken

Today we’re thrilled to share a recipe from our creative partners at Homespun: Pan Roasted Chicken Breast with Green Chili Salsa. This delicious dish is perfect for a summer meal al fresco, and one we can’t wait to make again.  If you join us around the table often, you’ll know we’re big fans of any dish that we can heat up a notch or two, and this killer green chili salsa does just that (we go heavy on the jalapeƱos).  Truly, MKR

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Pan Roasted Chicken Breast with Green Chili Salsa
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For the Chicken
  1. 4 bone-in chicken breasts
  2. 2 limes, juiced
  3. 1 T granulated garlic
  4. 2 T EVOO
  5. 1 T black pepper
  6. Salt
  7. 2 Tbsp cooking oil (used grapeseed oil)
For the Green Chili Salsa
  1. 1 lb tomatillos
  2. 2 cups water
  3. 6 cloves garlic
  4. 1 onion (1/2 whole, 1/2 diced)
  5. 1 tsp cumin whole
  6. 1 tsp coriander whole
  7. 3 limes
  8. 3 anaheim peppers
  9. 1 jalapeno pepper
  10. 1 poblano pepper
  11. 1/2 cup cilantro, chopped
  12. 2 Tbsp EVOO
  13. Salt
  14. Black pepper
To Make the Green Chili Salsa
  1. In a sauce pot, add water, tomatillos, garlic, onions, whole cumin seed, whole coriander seed, 1 anaheim pepper, 1/2 jalapeno pepper. Bring to a boil, then simmer for 15-20 minutes until all ingredients are tender. This is the base of the chili sauce.
  2. Place the chili base in a blender and blend until smooth. Set aside and cool completely.
  3. Dice the remaining anaheim peppers, poblano peppers and jalapeno peppers. Combine with chopped onions and squeeze limes over the diced mixture.
  4. Once chili base is cool, pour over diced mixture and add fresh chopped cilantro. Season to taste with salt and black pepper.
To Marinate and Cook the Chicken
  1. In a large bowl, whisk together granulated garlic, black pepper, lime juice and EVOO for the marinade.
  2. Rinse chicken breast under cold water, and pat dry with a paper towel. Place in marinade and refrigerate for 4-6 hours prior to cooking.
  3. Pre-heat the oven to 425 F.
  4. Take chicken out of marinade and place on a plate and season with salt.
  5. Place a large saute pan (Chef Jason suggests using a cast iron pan) on medium high heat. Add the cooking oil, and heat until the oil is just about to smoke (it should simmer).
  6. Carefully place chicken breast skin down in the hot pan, and cook for 5-7 minutes until the skin begins to crisp up and has begun turning a golden brown. You may need to decrease the heat a little.
  7. Flip chicken over, and place in preheated 425 F oven for about 15-20 minutes. The chicken should have an internal temperature of 165 F. You can take the chicken out of the oven at 160 F; it will carry over after you have taken it out of the oven. Allow to rest.
To Serve
  1. Place chicken on a serving platter, ladle salsa over the top, and garnish with fresh cilantro and roasted onions. Chef Jason also suggests having a few lime wedges for those who like a little more acid. Slice some more jalapeno for those who like a little more heat.
Notes
  1. The chili salsa can be prepared and refrigerated a day before, or a couple of hours before serving.
Waiting on Martha http://waitingonmartha.com/

Recipe, Homespun | Styling, Photography, Kathryn McCrary

Healthy Food: 6 Substitutes to Try

June 17, 2015

Like most, I aim to eat healthy and I value an active lifestyle.  I know I should definitely be eating more salads, and I have a hard time saying no to those perfectly thin and crispy fries on the menu.  So when you tell me about healthy food substitutes that taste just as good (if not better) than the unhealthy option, you have my attention.  Though there are some flavors I really doubt I can give up for good, I’ve found that there are quite a few switcharoos that I’m willing to make.  See six healthy food substitutes in the slideshow above, but go on and tell me any tricks you have up your sleeve, too!  Cheers, Kat

P.S. For more food recipes, visit our Food Pinterest board (and don’t miss our Vegetarian Recipes!).

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LETTUCE SKIP TORTILLAS WITH LETTUCE WRAPS

LETTUCE SKIP TORTILLAS WITH LETTUCE WRAPS

I KNOW I'M NOT ALONE IN LOVING A GOOD LETTUCE WRAP NOW AND THEN. THE LETTUCE SERVES AS A GREAT, NEUTRAL VEHICLE FOR THE YUMMY FOOD INSIDE, SO YOU DON'T HAVE TO WORRY ABOUT FLAVORLESS TORTILLAS GETTING IN THE WAY. CAN'T WAIT TO TRY THESE PEANUT CHICKEN LETTUCE WRAPS WITH GINGER GARLIC SAUCE!

VIA PINCH OF YUM
COCONUT OIL IN SWEET TREATS

COCONUT OIL IN SWEET TREATS

PEOPLE ARE GETTING PRETTY CREATIVE WITH THIS SWEETHEART OF THE HEALTH WORLD RIGHT NOW, INCLUDING BAKING WITH IT. THESE SWEET POTATO CUPCAKES WITH SALTED COCONUT OIL FROSTING WITH THE COCONUT GOODNESS IN BOTH THE CAKE AND FROSTING SOUND SO AMAZING, AND THEY MAKE A GREAT CASE FOR ENJOYING EVERY BITE!

VIA VEGGIE AND THE BEAST FEAST
COCKTAIL HOUR WITH CLUB SODA

COCKTAIL HOUR WITH CLUB SODA

SIMPLE ENOUGH, BUT THE EASY SWITCH FROM TONIC WATER TO CLUB SODA CUTS AT LEAST 100 CALORIES PER DRINK. OUR BRULEED GRAPEFRUIT GIN FIZZ MIXES CLUB SODA FOR PERFECTLY REFRESHING BUBBLES.

VIA WAITING ON MARTHA, BY RUSTIC WHITE
ZUCCHINI NOODLES AKA ZOODLES

ZUCCHINI NOODLES AKA ZOODLES

LAST WEEK, WE TALKED ABOUT THE COOL LITTLE INVENTION THAT IS ASPIRALIZER. THE SPIRALIZER SPINS VEGETABLES LIKE ZUCCHINI INTO NOODLES, GIVING US A PASTA-LIKE DISH, WITHOUT ALL OF THE HEAVINESS. WE'RE HOOKED!

VIA A HOUSE IN THE HILLS
QUINOA EVERYTHING, BUT ESPECIALLY THIS BURGER

QUINOA EVERYTHING, BUT ESPECIALLY THIS BURGER

QUINOA IS GREAT. I'VE BEEN IMPRESSED WITH QUINOA ACTING AS OATMEAL, QUINOA FRIED RICE, AND SO MANY OTHER RECIPES (IT REALLY DOES TASTE GREAT WHETHER YOU GO SAVORY OR SWEET), BUT THIS! THIS EPIC CRISPY QUINOA BURGER TOPPED WITH SWEET POTATO FRIES, BEER CARAMELIZED ONIONS AND GRUYERE STOPPED ME RIGHT IN MY TRACKS.

VIA HALF BAKED HARVEST
SPINACH AND SPAGHETTI SQUASH DIP

SPINACH AND SPAGHETTI SQUASH DIP

LIKE QUINOA, SPAGHETTI SQUASH HAS PROVEN TO BE A TASTY ALTERNATIVE TO HEAVY, CARB-LOADED DISHES. AND THE SECOND I SAW A *HEALTHIER* VERSION OF SPINACH DIP, I DID A HAPPY DANCE.

VIA JULIA'S ALBUM

Featured image, Pinch of Yum

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