30 Minute Meals

Lightlife Slaw Dogs

the perfect recipe for summer Smartdogs topped with creamy coleslaw & spicy mustard
June 29, 2017
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Vegan hot dogs from Lightlife with coleslaw and spicy mustard, Waiting on MarthaLightlife Smart Dogs, @waitingonmartha Vegan Smart Dogs from Lightlife with coleslaw and spicy mustard, Waiting on Martha Lightlife's Smart Dogs are the best vegan hot dogs! Proof on @waitingonmarthaVegan hot dogs with coleslaw and spicy mustard, waitingonmartha.com

In my seven years of being a vegetarian, one of the main things I always missed was hot dogs.  But if you’ve been a vegetarian, or ever tried subbing in plant based options you’d know that not all faux meats are created equal.  And believe me, I’ve tried pretty much every one on the market so I consider myself an expert in this arena.  

Lightlife Smart Dogs became my go-to brand ever since I discovered them years ago.  In fact I love them so much even though I’m currently not a practicing vegetarian I still choose Smart Dogs over the “real” thing.  So it was pretty much fate when the team reached out to partner on a recipe in time for Atlanta’s Peachtree Roadrace on July 4th.  

The problem with some plant based “meats,” specifically hot dogs, is that they can taste rubbery. But not Lightlife.  I swear, if I made you two identical dogs side by side you wouldn’t be able to tell which was plant based and which was not.  Plus you’ll find comfort knowing Smart Dogs are Non-GMO, Project Verified, and are made with sustainable plant protein.  Yes plants have protein people!!

Now, let’s talk today’s recipe!   Lightlife Slaw Dogs.  Grilled Smart Dogs topped with creamy and crisp homemade vegan coleslaw and spicy mustard.  It’s the perfect summer bite all in one.  And did I mention these Slaw Dogs are easier than easy to make?!  One tip when it comes to grilling the perfect hot dog: cut them down the middle and grill the dog on each side that way, you’ll get that perfect grilled taste in every bite. 

So that’s it; easy summer Slaw Dogs that you can feel good about and will please even the biggest skeptics…promise!  Truly, MKR

P.S. As you probably know, the Peachtree Roadrace is a big thing here in Atlanta, about 60,000 people participate every year in the 10k race, and the streets are shut down for hours while the sea of crowds float through the city.  This year, you can find Lightlife grilling up Smart Dogs on site, while also sharing protein-packed samples to fuel the runners before and after the race.  Seriously, find these guys and tell them I sent you!  xo

Summer Smart Dogs with Creamy Coleslaw, Crisp Apples & Spicy Mustard
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Ingredients
  1. pack of smart dogs (I like the jumbo)
  2. buns
  3. half a head of green cabbage, finely chopped
  4. half a head of purple cabbage, finely chopped
  5. 1-2 Granny Smith apples
  6. 3/4 cups Vegenaise
  7. 2 tablespoons Dijon mustard, plus additional for topping
  8. 1-2 teaspoons sugar
Instructions
  1. Make coleslaw: in a large mixing bowl, combine chopped cabbage, veganaise, dijon, 1 teaspoon of sugar and mix.
  2. Add additional teaspoon of sugar to mixture if you want a little more sweetness. Set aside. (Cole slaw can be made 1-2 days ahead of time.)
  3. Split the dogs down the center, grilling each on side until desired temperature. (I like mine a little charred.)
  4. Build your dogs: in bun, place your dog, coleslaw, garnish of dijon mustard and top with apples.
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Kathryn McCrary for Waiting on Martha | This post is in collaboration with Lightlife, a brand we love and adore. All opinions are 100% our own. 

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Easy Blackened Skillet Shrimp

An Under 30 Minute Meal that celebrates summer's best flavors
June 14, 2017
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Easy blackened skillet shrimp recipe on Waiting on MarthaBlackened Skillet Shrimp #recipe | Waiting on Martha

Lately, I’ve realized a pattern with my cooking.  I gravitate to a lot of simple, one-pot meals that celebrate seasonal flavors without ever getting too fussy.  And today’s easy blackened skillet shrimp is right in line with this thinking; it’s a light, vibrant meal that lets summer’s best flavors really shine.  And who can resist a great 30-minute meal like that?!

I think the trick with one-pot meals is in building the flavors. Here, I first season the shrimp with jerk or blackening seasoning—my favorite is Zatarian’s—then cook the shrimp 2-3 minutes per side.  Once cooked, I set aside and cook the okra, cherry tomatoes and snap peas with salt, pepper and a dash of olive oil.  The cast iron really brings the flavors front and center, allowing the fresh vegetables to soak up the seasoning just right.  And after the vegetables are cooked tender, I throw in the shrimp once more to warm the entire dish together.  Lastly, a squeeze of fresh lemon juice and red pepper flakes tie it all together. 

Like I mentioned above, and I’m sure you’ll agree when you make the dish yourself, this easy blackened skillet shrimp recipe really celebrates summer’s vibrant flavors.  Tag me on Instagram @waitingonmartha #waitingonmartha; I’d love to see your versions at home!  Truly, MKR

P.S. Check out our Shrimp Scampi and other irresistible summer recipes in our Recipe Index. xo

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Easy Blackened Skillet Shrimp
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Ingredients
  1. 1 lb shrimp, peeled and deveined
  2. 4-6 oz. okra halves, sliced lengthwise
  3. 4-6 oz. sugar snap peas or snow peas, in the pod
  4. 3 ears of fresh corn, off the cob (you can also use frozen)
  5. 1 pint of cherry tomatoes, keep some whole and some halved
  6. juice of 1 lemon, to garnish
  7. red pepper flakes, to taste
Instructions
  1. Sprinkle your favorite jerk or blackening seasoning on the deveined shrimp, set aside.
  2. Spray cast iron skillet with nonstick spray. Next, line it with a high-heat oil (coconut oil, canola oil, grapeseed oil, etc. You want one that can handle a high heat - not olive oil).
  3. Heat the skillet to medium-high heat.
  4. Once the skillet is thoroughly heated, cook the shrimp 2-3 mins per side. They're done when they become a translucent pink. When cooking, make sure the shrimp are laying flat to cook evenly.
  5. Remove shrimp from skillet, add in all of your vegetables to skillet. Turn back to medium heat and cook until tender. You can add some olive oil here, along with salt and pepper to taste.
  6. Once vegetables are cooked to preference, add the shrimp back in to warm the entire dish together.
  7. To finish, you may want to add additional olive oil. Lastly, add lemon juice and optional red pepper flakes, mixing all together to serve.
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Blackened Fish Tacos with Creamy Coleslaw & Pineapple Salsa

A Vibrant, Fresh Entree to be enjoyed al fresco
June 5, 2017
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Blackened Fish Tacos with Creamy Coleslaw and Pineapple Salsa recipe on Waiting on MarthaBlackened Fish Tacos with Creamy Coleslaw and Pineapple Salsa #recipe on Waiting on Martha 

I love fish tacos.  Whenever I’m at a restaurant I typically beeline for any type of fresh, spicy, blackened fish tacos.   But fish tacos was one of those recipes I hadn’t tried at home.  So recently when I was whipping up Mexican night I decided to give them a go, and I’m so glad I did.

The creamy coleslaw balances and cools off the warm Mahi Mahi and spicy jalapeños.  And the fresh pineapple adds a fruity tang to the blackened seasoning, peppers and salsa.  I mean I’m drooling just thinking about it as I type this!   And they’re on the healthier side which is always a plus.  

In all of my favorite recipes, I always seem to find a marriage of cool to hot, crunchy to creamy, spicy to sweet.  And my blackened fish tacos with Mahi Mahi hit a home run on all of the above.  

When you’re making this at home, keep in mind that you can use any light or white fish.  I always approach cooking seafood by picking out what is wild caught, sustainable and in-stock at Whole Foods or my local grocery store.  With this recipe, I could have done grouper, halibut, etc.  And especially when you’re blackening and seasoning fish, you can use any type of white fish.  You just don’t want to use a fishy-fish like salmon. 

This recipe seems like something spotted on a restaurant patio, but I assure you it’s so easy.  Don’t be overwhelmed!  This vibrant, fresh and summery mixture of flavors is just the thing to cool you down after a long day in the sun.  I mean they just taste like summer!  Truly, MKR

P.S. Let’s talk about tortillas really quickly; I always warm them on the stovetop, turning on the flame to crisp them up. But I’m careful to watch them as they can burn if they catch fire…ha!  I flip them once or twice and get a nice warmed, slightly crispy tortilla.  Cold tortillas just make sad tacos in my opinion. xo 

Blackened Fish Tacos with Creamy Coleslaw and Pineapple Salsa
Serves 2
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 2 Mahi Mahi or white fish, fresh, wild caught filets
  2. 2 cups coleslaw
  3. 1 Jalepeno thinly sliced
  4. pineapple salsa (I buy mine from wholefoods. If they don't have it simply chop up pineapple, add a few squeezes of lime & a bit of chopped cilantro
  5. cilantro for garnish
  6. flour or corn tortillas
  7. limes for garnish
  8. additional salsa for garnish
  9. blackening seasoning
Instructions
  1. sprinkle both sides of the fish with with blackening seasoning, go ahead an be liberal with the seasoning.
  2. In a lightly oiled/greased sauté pan cook the fish until cooked through. 8-10 minutes.
  3. Remove the fish, and build your tacos!
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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