Fall

Caramelized French Onion Dip With Kettle Cooked Chips

A junk food favorite, french onion dip, is elevated by making it from scratch with caramelized onions and homemade kettle chips.

September 2, 2015

Story By: Mandy Kellogg Rye

Filed Under > Appetizers & Sides

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When I’m in the mood for junk food, my go-to will forever and always be Dean’s French Onion Dip and Ruffle’s Potato Chips (well, and French Fries, Swedish Fish, Sour Patch Watermelons and Flaming Hot Cheetos). But when I’m specifically craving that salty crunch, I know I’ve got to get my hands on chips and dip stat.

I like to think of my recipe for Caramelized French Onion Dip with Homemade Kettle Cooked Chips as an elevated version, if you will, of my go-to snack. Since it’s homemade french onion dip, I say it’s a perfectly acceptable appetizer to serve at your next party. Come Fall, I know I’ll be dishing out this winning kettle cooked chips and homemade dip combo all football season long (along with tailgate-worthy drinks of course).

Also known as the perfect tailgating snack in my household, it keeps guests happy even if there’s a fumble on the play. And if there’s ever any left over (doubtful), you can rest assured that I’ll finish up the dip and kettle cooked chips in my pajamas in bed. Enjoy! Truly, MKR

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Photography, Rustic White

Almond Milk Vegetable Curry

A homemade vegetarian curry that will quickly become a household favorite

August 11, 2015

Story By: Mandy Kellogg Rye

Filed Under > 30 Minute Meals

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At least once a week, you’ll find a take out bag full of thai containers on our kitchen counter. My standard order.: vegetarian curry. I’m a huge lover of curry powder’s vibrant flavor and I sprinkle it on just about everything. However, I’ve been trying for years to create a homemade version of my beloved vegetarian curry but to no avail. Until this week. This week, all the years of trial and error paid off with success; an almond milk vegetable curry that is dare I say better than my tried-and-true takeout.

You’ve been warned that this dish is hot. The heat from the spicy curry powder and serrano peppers pack a one-two punch, but everything is quickly cooled down by the sweetness of the basil and crispness of the cauliflower. Rounding out the curry’s bold flavors are hearty potatoes and cashews. Nuts are a favorite way I like to add crunch to many a recipe.

And please don’t let the long list of ingredients scare you, I promise cooking homemade curry is actually easier than you think. While I did stay true to the typical spices found in curry (coriander, cumin and red curry), I also added a teaspoon of cinnamon to give it a bit more warmth. And rather than using buttermilk, I took the vegan route by subbing in Almond Milk. Check out the full recipe below and enjoy! Truly, MKR

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All images original to Waiting On Martha.

Pan Roasted Chicken Breast with Green Chili Salsa

June 24, 2015

Story By: Mandy Kellogg Rye

Filed Under > Fall

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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 jalapeños). Truly, MKR

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Pan Roasted Chicken Breast with Green Chili Salsa

2015-06-23 11:06:01

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For the Chicken

4 bone-in chicken breasts
2 limes, juiced
1 T granulated garlic
2 T EVOO
1 T black pepper
Salt
2 Tbsp cooking oil (used grapeseed oil)

For the Green Chili Salsa

1 lb tomatillos
2 cups water
6 cloves garlic
1 onion (1/2 whole, 1/2 diced)
1 tsp cumin whole
1 tsp coriander whole
3 limes
3 anaheim peppers
1 jalapeno pepper
1 poblano pepper
1/2 cup cilantro, chopped
2 Tbsp EVOO
Salt
Black pepper

To Make the Green Chili Salsa

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.
Place the chili base in a blender and blend until smooth. Set aside and cool completely.
Dice the remaining anaheim peppers, poblano peppers and jalapeno peppers. Combine with chopped onions and squeeze limes over the diced mixture.
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

In a large bowl, whisk together granulated garlic, black pepper, lime juice and EVOO for the marinade.
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.
Pre-heat the oven to 425 F.
Take chicken out of marinade and place on a plate and season with salt.
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).
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.
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

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