Holiday Spreads

Garlic & Herb Rubbed Lamb Chops with Warm Spinach Salad with Bacon Vinaigrette

A Surprisingly Simple Yet Elegant Meal for Easter Sunday
March 23, 2017
Story By: Mandy Kellogg Rye
Filed Under > Food

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Garlicky Herb Rubbed Lamb Chops, Waiting On Martha

As promised, I’m sharing two recipes that definitely deserve to grace your Easter Sunday table this year: Garlic & Herb Rubbed Lamb Chops and my favorite Spinach Salad with Mandarin Oranges, Sliced Almonds and Warm Bacon Vinaigrette.  They’re not only beautiful, tasty dishes that make the meal feel extra special, but they’re both incredibly easy to make too.  

But I know what you’re thinking; lamb chops don’t necessarily ever sound “easy.”  There’s a reason lamb chops are saved for special occasions—and restaurants—right?  But I think you’ll find that the quick preparation, fresh herb seasoning and the method of broiling on high heat are all pretty much no-brainer steps! These lamb chops are wonderfully crispy and downright delectable.  And at the end, you’ll be enjoying tasty, tender chops, each encrusted with an herb melody that will have you wondering why you haven’t made it sooner.  

As for the salad—it’s my mother’s favorite and one I grew up looking forward to finding on the dinner table.  Again, another looks harder than it is recipe, and one thats sure to impress.  The salad calls for fresh baby spinach, a can of organic mandarin oranges for a sweet citrus squeeze, raw sliced almonds for a subtle crunch and a homemade warm bacon vinaigrette that I could drink by itself…ha!  Find the full recipes below, and then tell me what you’ll be cooking up on Easter Sunday this year!  Truly, MKR

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P.S.  For a little Easter tablescape inspo, be sure to pop over to yesterday’s post.  xo

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Garlic & Herb Rubbed Lamb Chops with Warm Spinach Salad with Bacon Vinaigrette

Ingredients

    For the lamb chops:
  • lamb chops
  • fresh herb mixture--recipe below
    • For the herb mixture:
  • bundle of parsley, finely chopped
  • 10 sprigs of fresh thyme, finely chopped
  • 3 sprigs of fresh oregano, finely chopped
  • 2-3 fresh sage leaves, finely chopped
  • 2-3 garlic cloves, finely chopped
  • + enough olive oil to create a paste, not a dressing
    • For the salad:
  • 1 bag baby spinach
  • 1 can mandarin oranges
  • 1/4 red onion, thinly sliced
  • 2 hard boiled eggs, crumbled or sliced
  • 1/4 cup sliced red almonds
    • For the dressing:
  • 1/2 package bacon, cooked - sprinkle any leftover as garnish
  • 1 shallot, minced
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon raw honey
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

    For the lamb chops:
  1. Clean and trim the fat from the chops.
  2. Lay the chops on a nonstick or sprayed sheet pan.
  3. Season each side with salt and pepper.
  4. Drizzle olive oil over the chops.
  5. Broil for 7 minutes.
  6. Flip them, then broil the other side for 7 minutes.
  7. While broiling, create your fresh herb mixture: Mix all chopped herbs, garlic and olive oil together in a bowl.
  8. Season with salt and pepper to taste.
  9. Finally, take lamb chops out of oven and spread herb mixture on each lamb chop, or provide it in dipping bowl for serving.
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Photography, Rustic White for Waiting on Martha

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A New Year’s Eve Steak Dinner at Home

A skillet seared ribeye with homemade herb butter, caramelized onions, and fried brussel sprouts
December 29, 2016
Story By: Mandy Kellogg Rye
Filed Under > Food

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Skillet seared ribeye steak dinner with homemade herb butter, caramalized onions & fried brussel sprouts Skillet seared ribeye steak dinner with homemade herb butter, caramalized onions & fried brussel sprouts

There’s something special about a fancy dinner at your favorite steakhouse for New Year’s Eve.  But there’s also something perhaps even more special about enjoying a gourmet meal fixed in the comfort of your own home.  I know, I know, I’ve been pushing the homebody card quite a lot lately, but I sure love a cozy night in this time of year…and that doesn’t change on NYE.    

My husband and I have spent NYE at home the past couple of years; in fact, it’s become our tradition.  We avoid the overpriced cover charges and event tickets, the impossible restaurant reservations and fixed menus, and instead we prepare a fancy, decadent dinner at home just like we like it.  It’s the perfect excuse to bring out the festive dinnerware, too. 

We’re in for a treat this year with our NYE dinner:  bone-in ribeye cast iron skillet seared and cooked to perfection with homemade herb butter, fried brussels sprouts and caramelized onions.  The brussels sprouts are perhaps the easiest side I’ve ever done; I threw them in a hot dutch oven with frying oil (I used vegetable oil, but you could use grapeseed too),  I let them get that crispy charring with soft inside.  Seriously SO simple…check out the recipe below. 

For this meal, I’ll serve the Mr. his favorite beer.  But because you’ll ask about wine pairings (and I love to talk wine, let’s be honest), here’s what I’d go with:  a buttery chardonnay for a white wine, and a spicy malbec for a red.  Because this is a pretty rich dinner (read: butter, butter, butter) I would stay away from a heavy, cabernet sauvignon or a fruit-forward acidic sauvignon blanc.  Enjoy, friends and happy happy 2017!  Truly, MKR

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Bone-In Ribeye with Caramelized Onions & Fried Brussels Sprouts
Yields 3
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For the steak
  1. 3 bone-in ribeye steaks
  2. 1 large head of garlic, cut in half
  3. salt and pepper, to taste
  4. fresh thyme, rosemary for garnish
  5. 5 tablespoons herb butter to cook, additional to garnish (recipe below)
  6. Olive or vegetable oil
For the caramelized onions
  1. 5-6 Large yellow or white onions, sliced
  2. 2 tablespoons butter
  3. 1 tablespoon olive oil
  4. 2 tablespoons water
  5. 1 tablespoon sugar
  6. pinch of Salt
For the homemade herb butter
  1. 4 sticks unsalted butter, brought to room temperature
  2. 4 tablespoons thyme, finely chopped
  3. 2-3 sprigs rosemary, finely chopped
For the brussels sprouts
  1. 2-4 cups vegetable oil (or frying oil of your choice)
  2. 1 large bag brussels sprouts
  3. juice of 1 lemon
  4. table salt and pepper to taste
For the caramelized onions
  1. Melt your butter and olive oil in a skillet over medium heat.
  2. Add the sliced onions to the pan and stir them gently to coat with butter. After 10 minutes add sugar, a pinch of salt and water, stir.
  3. Check the onions every 5-10 minutes. Stir them and and scrape up any fond that forms on the bottom of the skillet. Around 30 minutes, they start to get golden, and around 50 minutes they will be the most caramelized. You can continue to add a bit of water if the onions are becoming dry.
For the steak
  1. Preheat the oven to 500 degrees and place your cast iron skillet inside the oven. Bring your steak to room temperature.
  2. Season both sides of the steaks with olive oil and salt and pepper.
  3. Once heated, remove the skillet and cook your steaks in the skillet on the stovetop for 2 minutes each side on medium heat. While the steak is cooking add the full heads of garlic, thyme and rosemary in the skillet along with the herb butter. Lightly press down on the heads of garlic to release their aromatics.
  4. Return the skillet to the oven and cook for an additional 1-2 minutes or until reached desired temperature. Ribeye is best rare or medium rare and remember while the steak is tented and rested it will continue to cook approximately 5 degrees.
  5. Remove steaks from the oven and tent with aluminum foil, let it sit for 10 minutes after.
For the brussels sprouts
  1. Heat your cooking oil to high heat/frying point in a dutch oven or thick cast iron skillet (there has to be enough oil to cover the brussels sprouts).
  2. When the oil looks shiny and you hear the oil start to crackle and bubble, it's ready to fry. Drop your brussels sprouts in carefully.
  3. Stir occasionally and once they start to turn a brown color on the outside, use a skimmer or giant spatula to retrieve them from the pan.
  4. Place them on paper towels in a big dish to the side.
  5. Sprinkle salt and pepper and a little bit of lemon juice, to taste.
For the herb butter
  1. Let your butter become room temperature.
  2. In a giant bowl, add the finely chopped thyme and rosemary to the butter.
  3. Combine with your fingers and ball it together.
  4. Use a piece of parchment paper and take the ball and roll it out the long way, like a paper towel cylinder then wrap with parchment paper and place it in the fridge overnight to harden.
  5. When ready to serve, cut into medallions.
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Hot Buttered Rum Cider

An Incredibly Sippable Cold-Weather Cocktail
December 27, 2016
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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If you’re like us, you’ve still got holiday-brain this week.  So instead of fighting the productivity slump, we’re embracing it with a mouth-watering cocktail recipe today.  My hot buttered rum cider will warm you from the inside out, I tell you!  Now you’ve just got to count the hours until 5 o’clock to try it at home. 

Hot, buttered rum cider.  I knew from the second I heard the words together that it would be a truly decadent sip.   And since making it, I’ve decided that a glass of this is my new favorite fight to the winter blues; it’s warm, bright and creamy and it goes down really easy (almost too easy).  I’ve professed my love for boozy apple cider before, and this one has the added bonus of creamy butter and brown sugar, along with a sprinkle of salt, a squeeze of fresh lemon and a pinch of cinnamon that rounds out the rich flavors. It’s quite simply perfectly balanced. 

See the full recipe before, but all you’ll need to do is bring apple cider to a simmer and stir in unsalted butter, brown sugar, cinnamon, nutmeg, cloves and salt.  And to serve, simply pour the warm, buttered cider into individual glasses, and top each with dark rum and a squeeze of fresh lemon for that needed acidity.  Garnish with cinnamon stick to serve.  Cheers, friends!  Truly, MKR

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Hot Buttered Rum Cider
Yields 6
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Ingredients
  1. 6 cups high quality apple cider (not juice, cider)
  2. 1 stick unsalted butter
  3. 1/4 cup dark brown sugar
  4. 1 teaspoons ground cinnamon
  5. 1 teaspoon ground nutmeg
  6. 1/4 teaspoon ground cloves
  7. 1/4 teaspoon ground allspice
  8. 2 cups dark Rum
  9. Juice of half a lemon
  10. Cinnamon sticks for garnish
  11. salt to taste
Instructions
  1. In a medium pot bring the apple cider to a boil over medium/high heat then immediately turn the heat on low and allow the mixture to simmer.
  2. Stir in butter, brown sugar, cinnamon, nutmeg, allspice, cloves and a pinch of salt. Continue to stir until the butter is melted and the sugar is dissolved. If the sugar isn't dissolving, whisk the mixture.
  3. Remove the mixture from the heat and add in rum and the juice of half a lemon.
  4. Ladle the hot rum buttered cider into mugs and garnish with a cinnamon stick.
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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