Main Dishes

Easy Korean Ground Beef & Rice

An under 30 minute meal for any day of the week
September 30, 2019
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

COMMENT
TWEET
PIN
SHARE

A few weeks ago I had the immense please of partnering with Schumacher and Williams Sonoma Home to share their new, exclusive tabletop and home collection. And trust us, it’s a jaw-dropper so please check it out if you haven’t had the chance yet.

But what would any amazing tabletop be without an equally amazing recipe or two. Lucky for us, this Korean Ground Beef recipe is as easy to make as it is delicious.

Ground beef browns with a perfect combo of sweet and spice through sesame, soy, brown sugar, and Sriracha. Then cooled down by a topping of green onions and cilantro creating the perfect bite. We love this easy Korean Ground Beef for a dinner date for two, or when hosting a few friends. And this is definitely one of those recipes that tastes better the next day, so save those leftovers if there are any!

Check out the recipe below, and please tag us on Instagram or Facebook if you make it. We love to see what recipes of ours you’re whipping up! Truly, MKR
Easy Korean Ground Beef Recipe
Serves 4
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 2 cups white rice
  2. 1 pound lean ground beef
  3. 2 tablespoons sesame oil
  4. 6 cloves garlic minced
  5. 1 teaspoon fresh ginger minced
  6. 1/2 cup brown sugar
  7. 1/2 cup lite soy sauce
  8. 1 1/2 teaspoon sriracha
  9. 1 bunch green onions chopped
  10. 1 tablespoon sesame seeds (for garnish)
  11. Fresh chopped cilantro (optional)
Instructions
  1. Bring 4 cups of water to a boil in a medium pot.
  2. Once boiling add rice and a few pinches of salt.
  3. Let the rice come back to a simmer, cover the pot with a lid and reduce the heat to low. Keep cooking on low for 15 minutes.
  4. After 15 minutes, remove from heat, using a fork mix it around, and put the lid back on to let it continue to cook for 5 minutes or so.
  5. While the rice is cooking, begin browning the ground beef.
  6. Spray a large pan with no-stick spray (I use sunflower, sesame, or avocado oil) then heat over medium high heat.
  7. Brown the meat with sesame oil, garlic and ginger.
  8. Drain the majority of the fat, add brown sugar, soy sauce, and Sriracha.
  9. Cook until the liquid has reabsorbed and not soupy.
  10. Spread over the rice, top with green onions and sesame seeds, and serve.
Notes
  1. **Rinse rice before cooking, it will remove extra starches that can make the rice too sticky**
Welcome by Waiting on Martha https://waitingonmartha.com/

 

 

comments (0)

Homemade Pimento Mac & Cheese with Tillamook

A new take on a Southern Staple
August 22, 2019
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

COMMENT
TWEET
PIN
SHARE

Spending a lot of time out on the West Coast I’ve had the pleasure of enjoying Tillamook more times than I can count. But finding it in the South has always been difficult. So when I heard Tillamook made their move to Southern distribution I jumped in the car and made a beeline to my nearest Publix and loaded up on their ice cream and all of the cheeses. I’m talking blocks, slices, and pre-shredded, it’s that good y’all.

For those not familiar with Tillamook let me give you a cliff notes version of why they’re the best. Based in Oregon, Tillamook has been around for over 100 years and through that entire time they’ve been farmer owned, made up of about 80 farming families. They’re committed to the best practices and stewardship, and are guided by the belief that everyone deserves real food that makes them feel good every day. And feel good is what their food does. It really is the absolute best.

In celebration of Tillamook now being readily available in the South they partnered with Sweet Auburn BBQ on an event called Melty Fest. If you saw my stories on Instagram the other night you would have seen just how amazing the event was, if you missed it you can check out my highlight reel. Anyway, Sweet Auburn has been using Tillamook since the beginning in their Pimento Cheese Stuffed Won Tons. Yep, you heard that right, Pimento Cheese Stuffed Won Tons. We even had the opportunity to create a few of our own.

Wanting to get in on the action, and being inspired by all things Tillamook and Southern I decided why not combine two of my personal favorites; pimento cheese and mac & cheese. Wow, I’m so glad I did.

The idea that homemade mac & cheese could never get any better was immediately flipped on its head with the addition of pimento cheese. The ooey-gooey flavor we’ve all come to love from mac & cheese was simply enhanced by the classic Southern Staple of a recipe. The pimentos, hot sauce and Worcestershire gave it a subtle bite that you’ve come to expect from pimento cheese, but combining it with the noodles and even more Tillamook cheese and then baking it with breadcrumbs, well there really are no words!

Below you’ll find the recipe that may or may not change your life for the better. A few things to note; you absolutely can make a lot of this ahead of time, but the key really is in moving quickly with the rue and stirring like crazy with the cheese addition on the stovetop. So make sure you have all of your ingredients ready to go and your oven pre-heated. Enjoy friends! Truly, MKR

Tillamook Pimento Mac & Cheese

Ingredients:

1 pound pasta (cooked with 2 tablespoons salt, drained and set aside)

1 qt. whole milk

9 tablespoons salted butter

6-8 tablespoons flour

1 package Tillamook extra sharp cheddar cheese, shredded 16oz.

1 package Tillamook colby jack cheese shredded, (you can also buy the Tillamook Farmstyle Thick Cut shreds as well)

1 tablespoon fresh lemon juice

1 tablespoon Worcestershire Sauce

1 tablespoon hot sauce

2 tablespoons salt

1 tablespoon fresh ground black pepper

2 cups panko breadcrumbs (I prefer Italian)

1 jar diced pimentos drained

2 bunches of fresh chives or green onions finely chopped

Preheat the oven to 400 degrees

In a large dutch oven, cast iron skillet or deep pan melt butter over medium/high heat.  Once melted, reduce heat to medium low add flour, Worcestershire, and hot sauce whisking constantly until you have a rue formed. 

Once rue is formed increase the heat to medium/high and gradually whisk in the milk, bringing it to a low boil and continue to whisk and cook for 5 minutes.  

Turn the heat down to low and add in cheese, lemon, pimentos, salt and pepper. Continue whisking until it’s a cheese sauce consistency. Once it’s at the desired consistency cover and turn off the heat.

In a small bowl melt 1 tablespoon butter in the microwave and mix in panko breadcrumbs. 

Add cooked pasta to a large baker of your choice and fold in cheese sauce. Top evenly with panko breadcrumbs. Cover with tin foil.

Bake in the oven covered for 15-20 minutes. Turn the oven to broil and uncover the dish. Broil until breadcrumbs form a crust and turn golden brown.

Remove from oven, top with chives and enjoy.

Photography Rustic White Interiors | This is in partnership with Tillamook, a brand I love and adore. All opinions, recipes, and photos are 100% my own.

comments (2)

Potato Chip Nachos, A Twist On The Classic

A delicious, and easy, twist on a classic
April 23, 2018
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

COMMENT
TWEET
PIN
SHARE

Cheesy Potato Chip Nachos, Waiting On Martha Cheesy Potato Chip Nachos, Waiting On Martha

Potato chip nachos.  Yep, you read that right. Recently, I was craving nachos but had no tortilla chips in the house.  What I did however have was potato chips.  So I figured why not.  And that’s when it happened; with that simple substitution I may have changed the way I eat nachos forever.  No joke, potato chip nachos are that good.

By now you probably know that nachos are one of my favorite meals to make.  Over the past few years I’ve shared recipes for every kind of nacho you can imagine: classic, breakfast, jambalya, sweet potato and even Nashville hot chicken nachos.  If theres a way to make nachos, I’ve made it.  So to be honest I’m kind of shocked I didn’t stumble upon this potato chip switch up earlier.

Why are potato chip nachos so good? They’re so dang good because of the crunch.  When trying out this recipe it will all boil down to the crunch achieved and the type of potato chip you use.  Therefore, I opted for kettle chips so they would hold up and not get soggy when topped and while baking. 

Like all of my nachos, this recipe calls for a mix of warm and cool toppings which I believe allows for the perfect bite.  The other reason these potato chip nachos are so good is I kept the toppings simple.  You really want to let that salty, crunchy, potato chip be the star so try to stick with more of a classic nacho topping and make sure not to over layer them. 

Finally I baked the nachos in my cast iron skillet which made the nachos super easy to contain while baking and serving.  Pro tip; before building your nachos layer parchment paper on the bottom of the skillet so it just comes over the side for super easy cleanup. 

So that’s my pitch for the potato chip.  And as a result I may never go back to classic tortilla chip nachos again.  I’ve shared the recipe below, and please let me know and tag me if you try potato chip nachos out as I’d love to know what you thought!  Truly, MKR
 


 

Potato Chip Nachos
Serves 4
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. 1-2 bags of kettle chips or any thick potato chip (I used sea salt kettle chips)
  2. 1 block of organic cheddar cheese, shredded
  3. 1 can organic pinto beans, drained
  4. 1 bunch of green onions, chopped and set aside
  5. 1 green pepper, chopped and set aside.
  6. 2 large tomatoes, chopped and set aside
  7. 1 Jalepeno finely diced
  8. 1 handful of cilantro, finely diced/chopped
  9. salsas of your choice
Instructions
  1. Preheat oven to 400 degrees
  2. Take your skillet or sheet pan and layer potato chips evenly. Cover with cheese, pinto beans, and jalepenos.
  3. Bake until cheese is completely melted, about 10 minutes.
  4. Remove from oven and top with green onions, green pepper and tomatoes. Serve with salsas on the side and enjoy.
Welcome by Waiting on Martha https://waitingonmartha.com/

comments (2)
Keep Browsing
Copyright © Welcome by Waiting on Martha  /
Back to Top