Main Dishes

Roasted Summer Sausages With Heirloom Tomato Au Gratin

July 22, 2015

Story By: Mandy Kellogg Rye

Filed Under > Main Dishes

Well our friends at Homespun have done it again; all of our mouths are watering, and we’re looking forward to the next time we can fire up the skillet for these delicious Roasted Summer Sausages. Once you taste this dish, with its shallots, garlic and a red wine grape mustard that’s seriously the most amazing thing ever, you’ll immediately see where we’re coming from too.

And lest we forget about the delectable Heirloom Tomato Au Gratin on the table! I’ve always thought heirloom tomatoes just scream summer, and I think they’re just as yummy as they are beautiful. While I prefer to use Cherokee Purple Tomatoes or even Yellow Brandywine Tomatoes in vibrant dishes like this, any will work great.

Check out Chef Jason’s recipes below for the makings of a wonderful Kinfolk-esque meal that should happen on a long farm table under string lights. Enjoy! Cheers, Kat

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Recipe, Homespun | Styling & Photography, Kathryn McCrary

5 Hot Dog Recipes to Grub On

July 1, 2015

Story By: Mandy Kellogg Rye

Filed Under > 30 Minute Meals

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Hot Dogs. Now what would the Fourth of July be without them (and who knew they could line up so pretty all in a row!)? If you’re like me, you’ll agree that the magic is really all in the toppings. And though there won’t be any toppings at Coney Island this year, we’re whipping out all of the garnishes at home. So just in time for the holiday weekend, I give you five delicious hot dog recipes to serve up and enjoy (hopefully on the lake with a drink in hand). From top to bottom, behold the Sauerkraut & Apple Dog, Mexican Dog, Chili Dog, Chicago Dog, and the Collard Green Coleslaw Dog. 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