30 Minute Meals

Strawberry Kale Salad with Fresh Serrano Peppers, Pumpkin Seeds & Poppy Seed Dressing

An Unexpected Twist On A Simple Under-5-Minute Salad
May 15, 2022
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Strawberry kale salad with jalapenos, pumpkin seeds & Poppy Seed DressingStrawberry kale salad with jalapenos, pumpkin seeds & Poppy Seed DressingBaby kale salad with strawberries, pumpkin seeds & more via waitingonmartha.com

Lets be honest, salads can be boring.  So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make.  Enter my Strawberry Kale Salad with Pumpkin Seeds, Serrano Peppers and Poppy Seed Dressing.  

This four-ingredient Strawberry Kale Salad allowed me to get a little creative with my ingredients and almost fooled me into thinking I wasn’t actually eating a salad!  And it never hurts when the salad is this gorgeous. 

Nixing plain greens for baby kale with a touch of spinach, freshly sliced strawberries, pumpkin seeds, and fresh jalapenos for kick was the perfect combo.  The balance of flavors—sweet to spicy—and the textures—crunchy pumpkin seeds to the soft strawberries—is absolutely divine…even coming from someone who can’t always be satisfied with just a salad. I do wish I had some herbed goat cheese, that would have really made sealed the deal.

And with a salad like this one, I always love a good poppy seed dressing.  The tangy citrus flavor and thick consistency cool down the heat from the serranos, and pair perfectly with the fresh strawberries. Now I know not everyone likes heat, so in hindsight, I suggest putting the serrano peppers on the side for guests to choose if they want to add a little fire.  Since I wanted to keep this salad super simple and under-5-minutes-to-make, I opted to use this store-bought poppy seed dressing, though you can absolutely make your own!  Tell me, how do you think outside of the salad box?  Truly, MKR

P.S. Wouldn’t this make for a beautiful salad for an upcoming bridal shower?  I just love the pop of red and the fresh greens!  xo 

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Strawberry Kale Salad with Fresh Jalapenos, Pumpkin Seeds & Poppy Seed Dressing

Prep Time: 5 minutes

Cook Time: 1 minute

Total Time: 6 minutes

Yield: 4-6

Ingredients

  • 2 bags baby kale and arugula mix
  • 1 pint fresh strawberries, sliced thinly
  • 1 jalapeno, sliced or diced thinly
  • Handful of pumpkin seeds, to garnish each salad
  • Candied pecans, finely chopped (optional)
  • Herb goat cheese, molded into small crumbles (optional)
  • Dressing of choice (I used store-bought poppy seed!)

Instructions

  1. Add all ingredients in a large mixing bowl.
  2. Pour dressing, toss and serve!
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Easy Korean Ground Beef & Rice

An under 30 minute meal for any day of the week
September 30, 2019
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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A few weeks ago I had the immense please of partnering with Schumacher and Williams Sonoma Home to share their new, exclusive tabletop and home collection. And trust us, it’s a jaw-dropper so please check it out if you haven’t had the chance yet.

But what would any amazing tabletop be without an equally amazing recipe or two. Lucky for us, this Korean Ground Beef recipe is as easy to make as it is delicious.

Ground beef browns with a perfect combo of sweet and spice through sesame, soy, brown sugar, and Sriracha. Then cooled down by a topping of green onions and cilantro creating the perfect bite. We love this easy Korean Ground Beef for a dinner date for two, or when hosting a few friends. And this is definitely one of those recipes that tastes better the next day, so save those leftovers if there are any!

Check out the recipe below, and please tag us on Instagram or Facebook if you make it. We love to see what recipes of ours you’re whipping up! Truly, MKR
Easy Korean Ground Beef Recipe
Serves 4
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 2 cups white rice
  2. 1 pound lean ground beef
  3. 2 tablespoons sesame oil
  4. 6 cloves garlic minced
  5. 1 teaspoon fresh ginger minced
  6. 1/2 cup brown sugar
  7. 1/2 cup lite soy sauce
  8. 1 1/2 teaspoon sriracha
  9. 1 bunch green onions chopped
  10. 1 tablespoon sesame seeds (for garnish)
  11. Fresh chopped cilantro (optional)
Instructions
  1. Bring 4 cups of water to a boil in a medium pot.
  2. Once boiling add rice and a few pinches of salt.
  3. Let the rice come back to a simmer, cover the pot with a lid and reduce the heat to low. Keep cooking on low for 15 minutes.
  4. After 15 minutes, remove from heat, using a fork mix it around, and put the lid back on to let it continue to cook for 5 minutes or so.
  5. While the rice is cooking, begin browning the ground beef.
  6. Spray a large pan with no-stick spray (I use sunflower, sesame, or avocado oil) then heat over medium high heat.
  7. Brown the meat with sesame oil, garlic and ginger.
  8. Drain the majority of the fat, add brown sugar, soy sauce, and Sriracha.
  9. Cook until the liquid has reabsorbed and not soupy.
  10. Spread over the rice, top with green onions and sesame seeds, and serve.
Notes
  1. **Rinse rice before cooking, it will remove extra starches that can make the rice too sticky**
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Potato Chip Nachos, A Twist On The Classic

A delicious, and easy, twist on a classic
April 23, 2018
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Cheesy Potato Chip Nachos, Waiting On Martha Cheesy Potato Chip Nachos, Waiting On Martha

Potato chip nachos.  Yep, you read that right. Recently, I was craving nachos but had no tortilla chips in the house.  What I did however have was potato chips.  So I figured why not.  And that’s when it happened; with that simple substitution I may have changed the way I eat nachos forever.  No joke, potato chip nachos are that good.

By now you probably know that nachos are one of my favorite meals to make.  Over the past few years I’ve shared recipes for every kind of nacho you can imagine: classic, breakfast, jambalya, sweet potato and even Nashville hot chicken nachos.  If theres a way to make nachos, I’ve made it.  So to be honest I’m kind of shocked I didn’t stumble upon this potato chip switch up earlier.

Why are potato chip nachos so good? They’re so dang good because of the crunch.  When trying out this recipe it will all boil down to the crunch achieved and the type of potato chip you use.  Therefore, I opted for kettle chips so they would hold up and not get soggy when topped and while baking. 

Like all of my nachos, this recipe calls for a mix of warm and cool toppings which I believe allows for the perfect bite.  The other reason these potato chip nachos are so good is I kept the toppings simple.  You really want to let that salty, crunchy, potato chip be the star so try to stick with more of a classic nacho topping and make sure not to over layer them. 

Finally I baked the nachos in my cast iron skillet which made the nachos super easy to contain while baking and serving.  Pro tip; before building your nachos layer parchment paper on the bottom of the skillet so it just comes over the side for super easy cleanup. 

So that’s my pitch for the potato chip.  And as a result I may never go back to classic tortilla chip nachos again.  I’ve shared the recipe below, and please let me know and tag me if you try potato chip nachos out as I’d love to know what you thought!  Truly, MKR
 


 

Potato Chip Nachos
Serves 4
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. 1-2 bags of kettle chips or any thick potato chip (I used sea salt kettle chips)
  2. 1 block of organic cheddar cheese, shredded
  3. 1 can organic pinto beans, drained
  4. 1 bunch of green onions, chopped and set aside
  5. 1 green pepper, chopped and set aside.
  6. 2 large tomatoes, chopped and set aside
  7. 1 Jalepeno finely diced
  8. 1 handful of cilantro, finely diced/chopped
  9. salsas of your choice
Instructions
  1. Preheat oven to 400 degrees
  2. Take your skillet or sheet pan and layer potato chips evenly. Cover with cheese, pinto beans, and jalepenos.
  3. Bake until cheese is completely melted, about 10 minutes.
  4. Remove from oven and top with green onions, green pepper and tomatoes. Serve with salsas on the side and enjoy.
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