Everyday Dinner

Dining Al Fresco + Homemade Tortilla Chips & Salsa Con Queso

August 11, 2014
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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Dining Al Fresco, Waiting On Martha     *These candelabras are show stopping & perfect for any occasion

Homemade Tortilla Chips, Waiting On MarthaDining Al Fresco, Waiting On Martha     *A mix of vases in different heights, textures, & patterns gives our table an eclectic vibe

Red Sangria Recipe, Waiting On Martha     *Sangria is the perfect cocktail for large groups & summer nights (recipe coming Friday)

Summertime Salsas, Waiting On Martha     *Ditch traditional salsas for whats is in season like our peach, mango & heirloom tomato

Dining Al Fresco, Waiting On MarthaOutdoor Entertaining, Waiting On Martha     *Don’t be afraid of color, the red provides the “pop” this table needed

Spicy Watermelon Salad, Waiting On MarthaBlue & White, Waiting On Martha     *A vase anything that holds water including an actual water pitcher

Salsa Con Queso, Waiting On Martha     *Take queso to the next level with jalepeno, green onion, cilantro, & radish garnish

Dining Al Fresco, Waiting On MarthaHomemade Tortilla Chips & Refried Beans     *Homemade tortilla chips are worth the extra work I promise!

Dining Al Fresco, Waiting On MarthaOutdoor Dinner Party, Waiting On Martha

There’s nothing I enjoy more than summer nights dining al fresco with my nearest and dearest. So when Pacific Foods asked if I’d like to team up for a little easy entertaining I gathered friends and set the table with a Mexican inspired meal.  

Homemade chips, queso, spicy watermelon salad and a trio of  salsas highlighting summer’s freshest flavors (peach, mango, heirloom tomato) set the stage for a build your own taco bar.  A build your own taco and/or nacho bar is not only the definition of easy entertaining, but it’s always a crowd pleaser.  Simply grill a protein or two, set out all of your fresh favorites (tortillas, beans, cheese, guacamole, salasa, queso, tomatoes, onions, jalepenos, etc.), and let your guests create their favorite combinations.  And because Pacific Foods has great organic options such as refried black beans and queso all I needed to do was add a few extra flavors before serving.

I’m sharing my salsa con queso and homemade tortilla chips recipe below, (trust me take the time and make your own homemade tortilla chips I promise it will be worth it), and later this week I’ll show you how to create the perfect red sangria and spicy watermelon salad.  Everything you need for easy summer entertaining because after the winter we all had I’m trying to squeeze every ounce out of summer I can!  Cheers!  truly, MKR

Table & Chairs, Ballard Designs c/o  ||  Red Chairs, Society Social  ||  Garden Stool, One Kings Lane  ||  Candelabras, Dunes & Duchess  ||  Striped Tapers, Waiting On Martha  ||  Drink Dispenser, old similar HERE  ||  Blue Place Settings, One Kings Lane (sold out)  ||  White Place Settings, kate spade new york c/o   ||  Blue & White Bowls, Waiting On Martha (email for availability)  ||  Rope Vase, Waiting On Martha  ||  Faceted Vase, Waiting On Martha  ||  Milk Bottle Vases, Waiting On Martha  ||  Tall Faceted Vase, kate spade new york c/o  ||  Blue & White Vase (collected, similar HERE)  ||  Hand Towels used as Napkins, Waiting On Martha  ||  Rope Bowl, Waiting On Martha (sold out Gold still available)  ||  Blue & White Stripe Napkins, Sur La Table  ||  Rocks Glasses, Dwell Studio  ||  Dress, Persifor  ||  Nail Polish, Nars  

Photography, Rustic White  ||  This post was sponsored by Pacific Foods, a brand I love and adore.  Opinions and recipes are 100% my own.

Homemade Tortilla Chips
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 12 Corn Tortillas
  2. 4-6 Cups Sunflower or any preferred oil for frying
  3. Salt to taste
Instructions
  1. In a cast iron or heavy bottom pot, heat oil on high for 5 minutes or until oil reaches 350 degrees.
  2. Cut tortilla shells in half and then half again so you have 4 equal triangles per tortilla.
  3. Once oil is hot place 8-10 triangles in at a time and fry for 2-3 minutes or until tortillas begin to turn golden brown.
  4. Using a skimmer or fry basket remove chips and place on a baking sheet covered in paper towels, salt.
  5. Repeat until all tortillas are cooked.
Welcome by Waiting on Martha https://waitingonmartha.com/
Spicy Salsa Con Queso Dip
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. Pacific Foods Salsa Con Queso
  2. 1/2 cub shredded or cubed White Cheese
  3. 1 Jalepeno Diced
  4. 1/2 Red Pepper Diced.
  5. 2 Diced Radishes
  6. 2 Green Onions Diced
  7. Cilantro For Garnish
Instructions
  1. In a small pot over medium high heat add the Pacific Foods Salsa Con Queso, white cheese, red pepper, and jalepeno. Mix until warm and fully melted.
  2. Remove from heat and pour into a serving bowl and garnish with radishes, green onions and cilantro. Serve warm with our homemade tortilla chips.
Welcome by Waiting on Martha https://waitingonmartha.com/

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Heirloom Tomato Tart

July 7, 2014
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Heirloom Tomato TartHeirloom Tomato Tart

In my kitchen one of the many pleasures of summer will always be the bounty of heirloom tomatoes.  So when the latest Williams Sonoma catalog landed on my doorstep I didn’t have to even open the pages to know I was going to re-create their Heirloom Tomato Tart.  Of course I had to put my own spin on things by subbing out Parmesan cheese for goat and adding chives to compliment the basil, and next time I think I’ll add fresh grilled sweet corn to the mix, but other than that I found the recipe to be a refreshing summer treat.  A treat that will make its way on to my table all summer long.  Enjoy!  truly, MKR

*Le Creuset tart dish  ||  Williams Sonoma placemats (old but I love THESE)  ||  Waiting On Martha salt & pepper cellars  ||  Waiting On Martha fork & spoon dipping dishes  ||  Williams Sonoma pie weights  ||  Williams Sonoma Offset Icing spatula

Heirloom Tomato Tart
Yields 8
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Prep Time
2 hr
Cook Time
25 min
Total Time
2 min
Prep Time
2 hr
Cook Time
25 min
Total Time
2 min
For the filling
  1. 2 cups ricotta cheese
  2. 2 cups crumbled goat cheese
  3. 1 1/2 Tbs. chopped fresh basil
  4. 1 1/2 Tbs. chopped fresh chives
  5. Salt and freshly ground pepper, to taste
  6. 1 1/2 lb. heirloom tomatoes, sliced 1/4 inch thick
  7. Sea salt and freshly ground pepper for finishing
  8. Small basil leaves for finishing
  9. Chopped chives for finishing
For the dough
  1. 2 1/2 cups all-purpose flour
  2. 1 tsp. salt
  3. 20 Tbs. chilled unsalted butter, cut into 1/2-inch pieces
  4. 1/4 cup ice water, plus more as needed
For the dough
  1. In the bowl of a food processor, combine the flour and salt and pulse 2 or 3 times to combine.
  2. Add the butter and pulse until the mixture resembles coarse meal.
  3. Add the 1/4 cup ice water and pulse 3 or 4 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition.
  4. Turn the dough out onto a work surface and shape into a 5-inch disk.
  5. Wrap with plastic wrap and refrigerate for at least 1 hour or up to overnight.
For the tart
  1. Position a rack in the lower third of oven and preheat to 400°F.
  2. On a lightly floured surface, roll out the dough to 1/8 inch thick to fit a 10 1/4-inch round tart pan.
  3. Coat tart pan with a non stick baking spray or lightly flour to prevent sticking.
  4. Press the dough into the pan and trim.
  5. Place the tart pan on a baking sheet and fill the pan with pie weights. Bake for 12-15 minutes, then remove the parchment and weights and continue baking until the crust is baked through and light golden brown, about 10 minutes. If edges begin to burn cover with pie or tin foil.
  6. Transfer to a wire rack and let cool completely in the tart pan.
  7. In a bowl, combine the ricotta, goat cheese, chives and basil. Mix, and season to taste with salt and pepper.
  8. Using a small offset (or icing) spatula spread the mixture into the cooled tart shell making it about 1/2 inch thick.
  9. Top with the tomato slices and sprinkle with salt, pepper, chives, and basil leaves.
  10. Serve immediately.
Adapted from Williams Sonoma
Adapted from Williams Sonoma
Welcome by Waiting on Martha https://waitingonmartha.com/
*All images original to Waiting On Martha

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Grilled Margherita Naan Pizza

March 13, 2014
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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grilled naan pizzagrilled naan pizzagrilled naan pizzagrilled naan pizzagrilled naan pizzagrilled naan pizzagrilled naan pizza

Olive Oil container, plates, and dipping dishes available HERE.

In celebration of National Pi Day (3.14) I’ve teamed up with Uncommon Goods to create my favorite pie.  A pizza pie!  And not just any pizza pie, but a Margherita Naan Pizza on the grill.  

You see Uncommon Goods has this amazing garden in a bag which just happens to grow everything you need for homemade pizza sauce (basil, tomatoes, oregano).  And because I’m not really someone who is known for their patience I decided to perfect my recipe before my garden began to grow.  Best decision ever.  Let’s just say I’ll be counting down the days till I can begin picking these ingredients fresh from my garden and grilling this pizza all summer long.   Happy 3.14!  truly, MKR 

Grilled Margherita Naan Pizza
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Prep Time
25 min
Total Time
1 hr 5 min
Prep Time
25 min
Total Time
1 hr 5 min
Ingredients
  1. 1 can (28-ounces) whole peeled tomatoes, in juice
  2. 1 small white onion, finely diced and minced
  3. 2 garlic cloves, peeled and minced
  4. fresh basil leaves (4 for the sauce, and 4 for each pizza)
  5. 1 teaspoon fresh oregano chopped
  6. Pinch salt
  7. Pinch fresh ground black pepper
  8. Pinch cayenne pepper
  9. Pinch sugar
  10. 2 tablespoons olive oil
  11. Naan bread (I prefer garlic flavor)
  12. 4-6 slices of fresh mozzarella (per pizza)
Instructions
  1. For the sauce...
  2. In a mixing bowl and coarsely crush the tomatoes with a fork leaving them a little chunky.
  3. In a heavy bottom 2-quart sauce pot add the olive oil and begin to heat.
  4. Add the onions and garlic, saute until slightly translucent.
  5. Next add the crushed tomatoes, stir and bring to a simmer.
  6. Season with salt, pepper, sugar, cayenne, fresh basil and fresh oregano.
  7. Simmer on a low, stirring often for at least 15 minutes.
  8. *You can store in an airtight container in the refrigerator, up to 1 week.
  9. For the pizza...
  10. Bring your grill up to 425 degrees.
  11. While the grill is heating up begin the construction of your pizzas by spreading the pizza sauce completely over the naan bread.
  12. Layer basil leaves evenly over the naan bread.
  13. Thinly slice 4-6 slices of fresh mozzarella and layer evenly on top of the basil leaves and sauce.
  14. Place pizza on a pizza stone in the center of the grill and cook for 15-25 minutes or until mozzarella begins to bubble and the crust is turns a deep golden brown.
Welcome by Waiting on Martha https://waitingonmartha.com/

This post was sponsored by Uncommon Goods, a brand I adore.  Opinions and images are 100% my own.

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