Food

Heirloom Tomato, Peach, Pea & Summer Corn Salad

A fresh, vibrant dish that celebrates summer's bounty
Filed Under > Food

Heirloom tomato, peach, pea and summer corn salad recipe on Waiting on MarthaHeirloom tomato corn salad with fresh peas, Waiting on Martha

I’m officially holding onto the season’s bounty with all of my favorite summertime flavors I can get my hands on. Heirloom tomatoes, sweet corn, juicy peaches, fresh herbs, berries…you name it.  And case in point is today’s summer corn salad with sweet heirloom tomatoes, snap peas, homemade croutons and feta. 

I shared this rainbow of vibrant ingredients in last week’s brunch spread with Shutterfly.  I knew I wanted to serve something that celebrated summer, and especially one that provided the colors and textures to really tie together the cheery tablescape.  And I’ve decided that this summer corn salad is one of those incredibly fresh, feast-your-tastebuds type of dish that will have guests reminiscing about it long after the summer is done.  

Sweet corn, charred to perfection on the grill or on the stovetop is one of those vegetables I’ll sorely be missing come fall.  And paired with local heirloom tomatoes that are bursting with flavor at every bite, crisp snap peas that literally pop in your mouth, and juicy, juicy peaches, the effect is divine.  

As for the croutons—because you can never forget the croutons—I actually used leftover hamburger buns I had in the pantry, ha!  Croutons are seriously always better when they’re homemade, and they can be toasted from a wide variety of breads, buns, what have you.  Here, I drizzled a blood orange olive oil to the croutons before toasting in the toaster oven for a few minutes.  And voila, gourmet croutons to compliment the rest of the vegetables in the summer corn salad!  Truly, MKR

P.S. Be sure to hop over to the brunch tablescape post to get the recipe for my cheesy drop biscuits that go wonderfully with the salad!  xo

Heirloom Tomato, Peach, Pea & Summer Corn Salad
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Ingredients
  1. 3-4 large heirloom tomatoes, sliced
  2. 1 bag arugula
  3. 2-3 ears of fresh corn on the cob, kernels cut off the cob
  4. 3-4 ripe peaches, cut into small pieces
  5. 8 oz. fresh snap peas
  6. 1-2 hamburger buns, torn into small pieces (or any crusty bread)
  7. 2 tbs. blood orange olive oil
  8. feta, to garnish
Instructions
  1. 1. Wash snap peas, peeling away and discarding the thread-like strings from the "seam" sides of the pea-pods.
  2. 2. Blanch snap peas by bringing a pot of water to a rolling boil. Place the washed snap peas into the boiling water. Allow the water to return to boiling, then leave snap peas in boiling water for 2 minutes. Remove from water, placing directly into a bowl or sink of ice water. Cool them in the ice water for 2 minutes.
  3. 3. Lightly grill your corn on the stovetop with olive oil for a few minutes until lightly charred.
  4. 4. Lightly drizzle blood orange olive oil on bread bits. Place in toaster oven (or oven) for a few minutes until they turn crispy and golden.
  5. 5. Add tomatoes, grilled corn, blanched snap peas, cut peaches, arugula, homemade croutons and feta in large bowl. Drizzle balsamic dressing on top, serve!
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Photography, Rustic White for Waiting on Martha | This post is in collaboration with Shutterfly, a brand we love and adore. All opinions are 100% our own. 

Nashville Hot Chicken Inspired Nachos

A crowd favorite combination of flavors inspired by Music City
Filed Under > Food

Nashville Hot Chicken Nachos recipe on Waiting on MarthaNashville Hot Chicken Nachos with pickles & coleslaw

You must be living under a rock if you haven’t heard about Nashville’s beloved hot chicken.  As I’m told by our own Nashvillian Kat, WOM’s Editorial Director, you cannot visit the city without getting a taste of this ultra hot chicken, and you can find different variations with a cult-like following around town at restaurants and food trucks alike.  It’s safe to say that it’s a Nashville specialty that’s quickly spreading around the entire South, too.  We’re even getting our very own Hattie B’s in Atlanta in 2018! 

What does Nashville Hot Chicken taste like?!  Heaven.  Nashville hot chicken is fried chicken, breaded and completely coated with cayenne and other spices.  It’s clasically served with white bread and pickles, as it’s sure to make your nose run and heart beat quicken…it’s that hot.  But it’s not like buffalo hot, or sriracha its a totally different hot.  

By now you know that  love getting creative with my nachos—some with sweet potatoes, some with jambalaya and some even for breakfast.  And these hot chicken-inspired nachos with pickles and purple cabbage slaw may be my favorite variation yet!  

Here, I was inspired to take the winning combination of flavors and put my own little spin on them by turning them into nacho form.  This is not the full fledged Nashville hot chicken as it’s not fried and breaded because I felt that with the chips the breading would be overkill, but it definitely hits the spot with the hot-and-cool-and-crunchy effect.  

Find the recipe below, and do tell me if you’ve made it to Music City for some Nashville Hot Chicken, or plan on making these downright irresistible hot chicken nachos anytime soon!  Truly, MKR

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Nashville Hot Chicken Inspired Nachos
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Ingredients
  1. 4 6oz chicken breast halves
  2. 1 cup Alabama White Sauce
  3. 1 cup Hot Buffalo Sauce
  4. 2 cups monterey jack cheese
  5. Tortilla chips
For the Dry Rub
  1. 2 1/2 tablespoons paprika
  2. 2 tablespoons garlic powder
  3. 1 tablespoon salt
  4. 1 tablespoon onion powder
  5. 1 tablespoon dried thyme
  6. 1 tablespoon ground cayenne pepper
  7. 1 tablespoon ground black pepper
  8. 1/2 head purple cabbage, cut into slices
Instructions
  1. Preheat oven to 450 degrees
  2. Mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper.
  3. Place chicken breasts in a plastic bag with seasoning mixture for at least 20 minutes to marinate.
  4. Heat a large skillet over medium-high heat with cooking spray or oil.
  5. Add chicken to skillet, sprinkling with salt.
  6. Sauté 6 minutes on each side or until done.
  7. Brush buffalo sauce over chicken. Set aside.
  8. Pull apart chicken into strips or preferred pieces.
  9. While chicken is cooling, arrange tortilla chips onto sheet pan evenly.
  10. Add a layer of chicken, cheese, pickles, cabbage, and bake until cheese is melted. Remove and top with Alabama white sauce and serve.
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Summer Shrimp Boil with Sausage, Corn, Potatoes & Artichoke

An Easy, Impressive Dish to make before summer's done
Filed Under > Food

Summer Shrimp Boil recipe on Waiting on Martha

As you’re winding down your summer, you may be thinking through all of the things you had hoped to do during these months of late sunsets and al fresco nights.  I know at the top of my personal summer bucket list was to throw an at-home shrimp boil for our closest friends.  

A boil, I’ve found, always feels more impressive than it really is to pull off.  It’s one of those hands-off ideas for the hosts; they can still enjoy themselves while the food is cooking, and every single thing can be prepped the night before.  Not to mention, it’s a fun thing to do when the guests are already there, too.

We usually stick to crab boils, but we also have found that those can add up quickly.  Shrimp boils, on the other hand, are fun, easy and cost less to bring to life.  PLUS, a shrimp boil doesn’t require as big of equipment; you can use a 16-20 quart pot that goes on the stovetop instead of the big old cooker you need to order off Amazon. 

I kept the shrimp boil recipe pretty simple and straight forward; it has the standard corn on the cob, red potatoes and andouille sausage that pair perfectly with the shrimp in the Cajun seasoning. 

Speaking of seasoning, if you’ve never tried Slap Ya Mama seasoning, stop what you’re doing right now and stock up on a supply.  We run through this stuff so fast in my house.  It’s hands-down the best flavoring, in my opinion, for something like this. 

When planning serving sizes and the grocery run, I always approach it as I want each person to get a piece of corn, 3-4 potato pieces, etc.  This way, I’m able to accurately proportion all of the ingredients.  This recipe in particular should serve 6-8 people. 

A few things to keep in mind as you’re cooking: you don’t want the potatoes to turn to mush and fall apart.  Remember that the boil becomes very hot as you’re watching the potatoes boil, before adding the shrimp and sausage.  The latter will only take about five minutes to cook.  It’s the potatoes you’ll want to keep the closest eye on!

You’ll also notice I added two large artichokes to the mix; I’ve started to see this more and more in boils and couldn’t wait to get on board with it myself.  Though something to note: I used them mostly for color here honestly, and if you want to serve them as part of the boil to eat, be sure to cut off the spiky corners of each leaf, as well as the central stalk. 

While you could most certainly serve directly onto a covered table, I kept mine on a sheet pan for easy clean-up.  And I think my final garnish of melted butter and chives really tie it all together.  You could also serve with fresh parsley; it adds that same pop of green that looks nice.  

So thrilled to check a Summer Shrimp Boil off the summer bucket list!  Do you have any final to-do’s like this great idea?  I’m also using about every summer fruit and seasonal flavor I can before we move onto fall.   Truly, MKR

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Summer Shrimp Boil
Serves 6
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Ingredients
  1. 2 lbs shrimp, peeled and deveined
  2. about 6 full corn cobs, cut into thirds
  3. 1 large bag of red potatoes (you either want to use Yukon gold cut in half or larger red ones)
  4. 2 full heads of garlic, cut in half or smash the whole ones to release the aromatics
  5. 2-3 large yellow or vidalia onions, quartered
  6. 1 artichoke head (I used it whole for color and kept it off limits to eat when serving, but you can include a "cleaned" artichoke for eating by snipping the corner spikes off of each leaf and trim down the central stalk)
  7. 6 large andouille sausage links, cut into fourths
  8. 1 bag of slap yo mama seasoning
  9. 2 serrano peppers, halved (optional)
  10. butter and fresh chives, to garnish (optional)
Instructions
  1. Fill pot with water 1/2 to 3/4 full (it needs to be able to cover everything)
  2. Get pot to a rolling boil
  3. Add slap yo mama seasoning, along with onions, garlic, corn, potatoes, artichoke, serrano peppers
  4. Cook 8-10 minutes; use prong test (take a fork and fork potato...you don't want it too mushy)
  5. When potatoes are close to being done, about 5 minutes out, add shrimp and sausage and let boil for an additional 5 mins.
  6. Drain water, toss mixture straight onto covered table or into a large sheet pan.
  7. Pour melted butter and add fresh chives to garnish (optional).
  8. Serve immediately!
Notes
  1. I know you see a lot of boils placed directly on newspaper print; be careful as many bleeds ink onto the food once wet.
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