Food

Spicy Boiled Peanuts

An Addicting Southern Snack, Made Spicy the Rye Way
June 30, 2016
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Spicy boiled peanuts recipe, Waiting on Martha

I’ve always loved peanuts. Buy me a bag at a baseball game and I’m a happy girl, even if it’s nowhere near the ninth inning. So when we moved to the South, I was introduced to boiled peanuts.  I honestly didn’t even know they were a thing!  The first time I tried them I thought they were gooey, maybe a bit slimy, seemed a lot like chickpeas and lastly, they needed more seasoning.  But even with that I also thought, man I love these!

So I recently set out to make my own stash of spicy boiled peanuts, and was thrilled to find just how easy it was.  And the hero to this story is definitely the crockpot.  You’ll simply slow-cook the unsalted, un-roasted, raw, in-the-shell peanuts in the crockpot all day with all of your seasonings (see below on my favorite mixture), tasting about halfway through and adjusting accordingly. 

Speaking of seasonings, it should come to no surprise to you that I like my boiled peanuts with a little (read: a lot of) heat. With fresh jalapenos, full cloves of garlic, Old Bay, chili powder, smoked paprika and cayenne, you have yourself some spicy boiled peanuts the Rye way. 

I’ve been known to stand over the crockpot and eat a few dozen spicy boiled peanuts on end, but I also pack up several helpings in glass mason jars to store them in the fridge (they make great snacks later). Just a word to the wise when storing: you’ll want to include some of the stock so they don’t dry out before they’re enjoyed.  Truly, MKR

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Photography, Rustic White for Waiting on Martha

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Cool Down with These 7 Iced Coffee Recipes This Summer

Refreshing Takes on a Summertime Staple
June 26, 2016
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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I don’t know about where you are, but here in Nashville it is HOT.  Every time I set out to take care of errands or run around town, I find myself melting.  My fool-proof solution these days, when I can’t of course hop in a pool, is a good iced coffee to-go.  (And while I would love to have them made for me every day, I knew I had to start trying some iced coffee recipes at home). 

For weeks, I wasn’t even considering adding anything exciting to my mix…I just wanted a good dark roast coffee over ice.  But once I remembered MKR’s uber popular caramel iced coffee recipe, I fell down a rabbit hole trying to find new, refreshing ways to enjoy my chilled cup of jo.  Scroll through the slideshow of seven great iced coffee recipes to try by clicking on the image above.  Cheers, Kat

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Featured image, Kathryn McCrary for Waiting on Martha

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Vegetarian Southern Succotash

A quintessential southern dish, easily enjoyed by itself or as a side
June 22, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Vegetarian Southern Succotash recipe by Waiting on Martha

Find me a hearty southern dish that serves as an easy side for a potluck dinner, or stands just as easily alone for dinner on a weeknight, and I’ll love you forever.  My Vegetarian Southern Succotash is one of those I-can’t-believe-it’s-that-simple dishes I turn to time and time again. 

Like any traditional succotash recipe, my Vegetarian Southern Succotash calls for lima beans and sweet corn combined with a splash or two of heavy cream to create a fresh, seasonal and rich dish.  You can really use any kind of shell bean here, but I always prefer butter or lima beans for their buttery taste and texture.  And the beauty of succotash is you can add a whole slew of other ingredients to the mix, like garlic, sweet vidalia onion, crisp celery, red peppers, jalapenos and herbs (and any of you who follow me on Snapchat know I have an herb garden ripe for picking these days!).  

My favorite herb to use with my Vegetarian Southern Succotash is freshly cut thyme and flat leaf parsley; it adds a bright, warm flavor to the summertime veggies.  And while traditional succotash typically has bacon, I made mine vegetarian with “faux” bacon which I promise still delivers that hint of smokey, meaty taste that we all crave.  Seriously SO simple and SO good…and dare I say it’s a semi-healthy comfort food?!  Truly, MKR 

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Vegetarian Southern Succotash
Serves 4
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Prep Time
15 min
Cook Time
19 min
Total Time
34 min
Prep Time
15 min
Cook Time
19 min
Total Time
34 min
Ingredients
  1. 4 cups of fresh lima or butter beans
  2. 1 vidalia or sweet onion chopped
  3. 3-4 celery ribs chopped
  4. 1 red bell pepper chopped
  5. 2 cups fresh or frozen corn
  6. 4 green onions chopped
  7. 1 jalepeno de-seeded and finley diced
  8. 4 garlic cloves minced
  9. 4 strips of faux bacon cooked and chopped
  10. 2 tbsp. unsalted butter
  11. 1 cup heavy cream
  12. A few sprigs of fresh thyme and flat leaf parsley chopped
  13. salt and pepper
Instructions
  1. In a large dutch oven melt 1 tabelspoon of butter over medium high heat. Add in onion and garlic and cook 2-3 minutes or until onions become translucent. Stir in celery, bell pepper, and jalepeno cooking about 5 minutes.
  2. Add in beans, corn and 1/2 of the green onions and cook an additional 5 minutes.
  3. Add cream, remaining butter, 1/2 fresh herbs, salt and pepper to taste and cook on low for 5 minutes or until the cream has started to thicken. Right before removing from the heat add faux bacon and cook for an additional 1 minute.
  4. Remove from heat and top with remaining green onions and fresh herbs. Enjoy!
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Photography, Rustic White for Waiting on Martha

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