Nashville Hot Chicken Inspired Nachos

A crowd favorite combination of flavors inspired by Music City
August 21, 2017
Story By: Mandy Kellogg Rye
Filed Under > Food

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Nashville Hot Chicken Nachos recipe on Waiting on MarthaNashville Hot Chicken Nachos with pickles & coleslaw

You must be living under a rock if you haven’t heard about Nashville’s beloved hot chicken.  As I’m told by our own Nashvillian Kat, WOM’s Editorial Director, you cannot visit the city without getting a taste of this ultra hot chicken, and you can find different variations with a cult-like following around town at restaurants and food trucks alike.  It’s safe to say that it’s a Nashville specialty that’s quickly spreading around the entire South, too.  We’re even getting our very own Hattie B’s in Atlanta in 2018! 

What does Nashville Hot Chicken taste like?!  Heaven.  Nashville hot chicken is fried chicken, breaded and completely coated with cayenne and other spices.  It’s clasically served with white bread and pickles, as it’s sure to make your nose run and heart beat quicken…it’s that hot.  But it’s not like buffalo hot, or sriracha its a totally different hot.  

By now you know that  love getting creative with my nachos—some with sweet potatoes, some with jambalaya and some even for breakfast.  And these hot chicken-inspired nachos with pickles and purple cabbage slaw may be my favorite variation yet!  

Here, I was inspired to take the winning combination of flavors and put my own little spin on them by turning them into nacho form.  This is not the full fledged Nashville hot chicken as it’s not fried and breaded because I felt that with the chips the breading would be overkill, but it definitely hits the spot with the hot-and-cool-and-crunchy effect.  

Find the recipe below, and do tell me if you’ve made it to Music City for some Nashville Hot Chicken, or plan on making these downright irresistible hot chicken nachos anytime soon!  Truly, MKR

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Nashville Hot Chicken Inspired Nachos
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Ingredients
  1. 4 6oz chicken breast halves
  2. 1 cup Alabama White Sauce
  3. 1 cup Hot Buffalo Sauce
  4. 2 cups monterey jack cheese
  5. Tortilla chips
For the Dry Rub
  1. 2 1/2 tablespoons paprika
  2. 2 tablespoons garlic powder
  3. 1 tablespoon salt
  4. 1 tablespoon onion powder
  5. 1 tablespoon dried thyme
  6. 1 tablespoon ground cayenne pepper
  7. 1 tablespoon ground black pepper
  8. 1/2 head purple cabbage, cut into slices
Instructions
  1. Preheat oven to 450 degrees
  2. Mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper.
  3. Place chicken breasts in a plastic bag with seasoning mixture for at least 20 minutes to marinate.
  4. Heat a large skillet over medium-high heat with cooking spray or oil.
  5. Add chicken to skillet, sprinkling with salt.
  6. Sauté 6 minutes on each side or until done.
  7. Brush buffalo sauce over chicken. Set aside.
  8. Pull apart chicken into strips or preferred pieces.
  9. While chicken is cooling, arrange tortilla chips onto sheet pan evenly.
  10. Add a layer of chicken, cheese, pickles, cabbage, and bake until cheese is melted. Remove and top with Alabama white sauce and serve.
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Photography, Rustic White for Waiting on Martha

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Red, White, Ruffled & Girly

A feminine and flattering silhouette worth the splurge
August 17, 2017
Story By: Mandy Kellogg Rye
Filed Under > #OOTD (Outfit of the Day)

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Red & white off the shoulder dress by AlexisAlexis off the shoulder dress on Waiting on MarthaRed white off the shoulder dress by Alexis on Waiting on MarthaOff the shoulder red white dress on Waiting on Martha Red white off the shoulder Alexis dress and straw boater hatA red white Alexis dress with pink accessories A girly and flattering dress by Alexis, Waiting on Martha Visiting Asheville on Waiting on Martha

Recently I’ve found myself being drawn to all things feminine, frilly, and yes that includes ruffles.  Case in point, this beautiful red and white eyelet dress that’s both feminine AND ultra flattering.  

I haven’t had this dress for more than a few weeks, and I’ve already worn it twice; once for our shoppe Grand Opening and second on our trip to Asheville.  While it’s easy to see this dress on the more formal side, it can also be dressed down a bit with shorter heels and subtle accessories.  Here, I paired it with my favorite pink mules—sold out now, but similar versions here and here— and my favorite straw hat for a more comfortable casual day look and I couldn’t be a bigger fan of.

This little number by Alexis is hands-down the star of today’s look, and one that I know I’ll continue to wear next season. While I know a lot of people are over the ruffled and off the shoulder trend, I must say I’m happy to see it stick around for a bit.  I really think that off the shoulder is uber flattering for practically any shape and size.  And ruffles when cinched in the right place, are equally flattering.  For example this dress; by being cinched in the waist with a ruffle flair on the skirt I’m able to cover up my least favorite part…my hips/thighs.

Alexis is one of those brands that I’ve come to love for its premium quality and masterful attention to detail.  And that rings true for today’s dress—which happens to be on MAJOR SALE right now!—with the contrast embroidery and off-the-shoulder silhouette.  Not to mention, the fringed ribbon trim, billowing bishop sleeves, and layered skirt just scream A+ detailing to me. 

A word to the wise though: Alexis sizing is a bit on the weird size.  I now own three pieces including this new gingham romper I absolutely adore, and none of them are the same size.  So know that going into it, and be prepared to try on or shop around for the perfect fit. Truly, MKR

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Photography, Haley Sheffield for Waiting on Martha 

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Summer Shrimp Boil with Sausage, Corn, Potatoes & Artichoke

An Easy, Impressive Dish to make before summer's done
August 15, 2017
Story By: Mandy Kellogg Rye
Filed Under > Food

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Summer Shrimp Boil recipe on Waiting on Martha

As you’re winding down your summer, you may be thinking through all of the things you had hoped to do during these months of late sunsets and al fresco nights.  I know at the top of my personal summer bucket list was to throw an at-home shrimp boil for our closest friends.  

A boil, I’ve found, always feels more impressive than it really is to pull off.  It’s one of those hands-off ideas for the hosts; they can still enjoy themselves while the food is cooking, and every single thing can be prepped the night before.  Not to mention, it’s a fun thing to do when the guests are already there, too.

We usually stick to crab boils, but we also have found that those can add up quickly.  Shrimp boils, on the other hand, are fun, easy and cost less to bring to life.  PLUS, a shrimp boil doesn’t require as big of equipment; you can use a 16-20 quart pot that goes on the stovetop instead of the big old cooker you need to order off Amazon. 

I kept the shrimp boil recipe pretty simple and straight forward; it has the standard corn on the cob, red potatoes and andouille sausage that pair perfectly with the shrimp in the Cajun seasoning. 

Speaking of seasoning, if you’ve never tried Slap Ya Mama seasoning, stop what you’re doing right now and stock up on a supply.  We run through this stuff so fast in my house.  It’s hands-down the best flavoring, in my opinion, for something like this. 

When planning serving sizes and the grocery run, I always approach it as I want each person to get a piece of corn, 3-4 potato pieces, etc.  This way, I’m able to accurately proportion all of the ingredients.  This recipe in particular should serve 6-8 people. 

A few things to keep in mind as you’re cooking: you don’t want the potatoes to turn to mush and fall apart.  Remember that the boil becomes very hot as you’re watching the potatoes boil, before adding the shrimp and sausage.  The latter will only take about five minutes to cook.  It’s the potatoes you’ll want to keep the closest eye on!

You’ll also notice I added two large artichokes to the mix; I’ve started to see this more and more in boils and couldn’t wait to get on board with it myself.  Though something to note: I used them mostly for color here honestly, and if you want to serve them as part of the boil to eat, be sure to cut off the spiky corners of each leaf, as well as the central stalk. 

While you could most certainly serve directly onto a covered table, I kept mine on a sheet pan for easy clean-up.  And I think my final garnish of melted butter and chives really tie it all together.  You could also serve with fresh parsley; it adds that same pop of green that looks nice.  

So thrilled to check a Summer Shrimp Boil off the summer bucket list!  Do you have any final to-do’s like this great idea?  I’m also using about every summer fruit and seasonal flavor I can before we move onto fall.   Truly, MKR

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Summer Shrimp Boil
Serves 6
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Ingredients
  1. 2 lbs shrimp, peeled and deveined
  2. about 6 full corn cobs, cut into thirds
  3. 1 large bag of red potatoes (you either want to use Yukon gold cut in half or larger red ones)
  4. 2 full heads of garlic, cut in half or smash the whole ones to release the aromatics
  5. 2-3 large yellow or vidalia onions, quartered
  6. 1 artichoke head (I used it whole for color and kept it off limits to eat when serving, but you can include a "cleaned" artichoke for eating by snipping the corner spikes off of each leaf and trim down the central stalk)
  7. 6 large andouille sausage links, cut into fourths
  8. 1 bag of slap yo mama seasoning
  9. 2 serrano peppers, halved (optional)
  10. butter and fresh chives, to garnish (optional)
Instructions
  1. Fill pot with water 1/2 to 3/4 full (it needs to be able to cover everything)
  2. Get pot to a rolling boil
  3. Add slap yo mama seasoning, along with onions, garlic, corn, potatoes, artichoke, serrano peppers
  4. Cook 8-10 minutes; use prong test (take a fork and fork potato...you don't want it too mushy)
  5. When potatoes are close to being done, about 5 minutes out, add shrimp and sausage and let boil for an additional 5 mins.
  6. Drain water, toss mixture straight onto covered table or into a large sheet pan.
  7. Pour melted butter and add fresh chives to garnish (optional).
  8. Serve immediately!
Notes
  1. I know you see a lot of boils placed directly on newspaper print; be careful as many bleeds ink onto the food once wet.
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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