Snacks & Sides

Sip, Savor & Repeat: Building The Perfect Cheese Platter

February 16, 2015
Story By: Mandy Kellogg Rye
Filed Under > "Hostess with the Mostest"

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How To Build The Perfect Cheese PlatterHow To Build The Perfect Cheese PlatterHow To Build The Perfect Cheese PlatterHow To Build The Perfect Cheese PlatterHow To Build The Perfect Cheese PlatterHow To Build The Perfect Cheese Platter How To Build The Perfect Cheese PlatterHow To Build The Perfect Cheese PlatterHow To Build The Perfect Cheese Platter

When entertaining there is nothing more of a go-to for me than a cheese and charcuterie board.  So when Le Creuset reached out to ask if I could put their new cheese platter and wine carafe to good use I jumped at the chance.  I mean honestly when have you known me to say no to wine and cheese, plus it just happens to be National Drink Wine Day this week so really the timing was perfect.

I love preparing a charcuterie and cheese platter because there are no rules.  Literally you can pretty much combine anything your heart desires and as long as the spread is ample enough there’s sure to be something to please every guest’s palette.  But while there aren’t any rules per se, I know picking out just the right cheeses, fruits, veggies, meats, spreads, and breads can sometimes be intimidating so I thought I’d share a few of my favorites below.  Do you have any tried and true cheese or spreads you consistently use?  Cheers!  Truly, MKR

Cheeses: always purchase a variety of textures and flavors; soft, hard, firm, blue and a spread such as pimento (especially if you’re in the south).  Some of my personal favorites are any cheeses from Midnight Moon, Cowgirl Creamery, Lazy Lady, Jacob’s Creamery and Fraga Farmstead.  But when in doubt simply ask any friendly cheese monger to help you out and always choose at least one “safe” cheese that will be familiar to everyone.

Fruits & Veggies:  carrots, grilled asparagus, green onions, pearl onions, roasted tomatoes, artichoke hearts, olives, grapes, pears, apples, blueberries, and figs dried or fresh.

Meats:  prosciutto and other cured meats such as salami, ham, and sausages.

Spreads, Breads & Nuts:  honey, olive oil, and any fig, plum, or cherry chutneys.  A crispy flatbread, Rain Crisps, and grilled french bread.  To grill the bread simply buy a baguette from your local grocer, slice, brush with olive oil and grill until gold brown and accompanied by a few nice char marks.  For the crunch candied walnuts or pecans, pistachios, almonds, and marcona almonds.

Photography, Rustic White

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*Wine via La Crema  |  This story was in collaboration with Le Creuset a brand I love and adore.  Opinions and recipes are 100% my own.

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Roasted Corn Skillet Queso Fundido

January 28, 2015
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Roasted Corn Skillet Queso Fundido, Waiting on MarthaRoasted Corn Skillet Queso Fundido, Waiting on Martha

If I had to choose only one “type” of food to eat for the rest of my life it would probably be Mexican.  Anything Mexican; tacos, guacamole, nachos, salsa, enchiladas, burritos, and of course queso fundido.  And while I’ve had queso at least a dozen different ways, this roasted corn skillet queso fundido is hands down my favorite.  Guaranteed to be completely different than any queso you’ve tasted, this skillet queso cooks poblano peppers, red onion, garlic, Monterey jack cheese, and roasted corn low and slow, then is topped with cilantro, radish, green onions, and jalepenos for a taste and texture that is simply beyond.  Combine it with my homemade tortilla chips and I promise you’ll never think of queso the same way again.  Truly, MKR 

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*All images original to Waiting On Martha

Roasted Corn Skillet Queso Fundido
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 1 pound (bag) frozen roasted corn kernels, thawed
  2. 1 tablespoon un salted butter or olive oil
  3. 3-4 garlic cloves, minced
  4. 1 poblano chile—stemmed, seeded and finely diced
  5. 1 small red onion, finely diced
  6. 1 small jalepeno, finely diced (optional)
  7. 12 oz. Monterey Jack cheese, shredded
  8. Kosher salt
  9. Finely chopped cilantro, green onions, radish matchsticks and thinly sliced jalapeños, for garnish
  10. Corn tortilla chips, for serving
Instructions
  1. In a blender, puree half of the corn with 1/2-3/4 cup of water until smooth.
  2. In a cast-iron skillet on medium high heat, heat the butter or olive oil on.
  3. Add the garlic, poblano, onion, and pinch of salt, cook over moderate heat, stirring, until softened and barely browned, about 5-8 minutes.
  4. Add the remaining corn and cook about 2 minutes.
  5. Add corn puree and cook, stirring, until bubbling, about 2 minutes.
  6. Add the cheese and cook over low heat, stirring, until melted.
  7. Season with additional salt and garnish with cilantro, green onions, radish and jalapeño. Serve hot, with tortilla chips.
Notes
  1. *if you can't find roasted corn use sweet corn*
Adapted from Food & Wine Magazine
Adapted from Food & Wine Magazine
Welcome by Waiting on Martha https://waitingonmartha.com/

 

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Spicy & Sweet Toasted Pumpkin Seeds

October 31, 2014
Story By: Mandy Kellogg Rye
Filed Under > Snacks & Sides

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Toasted Pumpkin Seeds Two Ways, Waiting On Martha || Photography Rustic White

One of my favorite, easiest, and semi-healthy treats of the season are toasted pumpkin seeds.  And not just plain jane toasted pumpkin seeds, but spicy mouth on fire and sugary cinnamon sweet pumpkin seeds.  It’s the best of both worlds (salty and sweet) and the perfect adult treat to be accompanied by an adult libation (spiked cider anyone) this Halloween night!  Trick or treat Loves!  Truly, MKR

*Photography Rustic White

Spicy & Sweet Toasted Pumpkin Seeds
Yields 1
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. ...for the SPICY
  2. 1 tablespoon Olive Oil
  3. 1 1/2 tablespoon Garlic Salt
  4. 1/4 tablespoon Cayenne Pepper
  5. 1/4 tablespoon Smoked Paprika
  6. 1/4 tablespoon Red Pepper Flakes
  7. 1/2 tablespoon Onion Powder
  8. 1 teaspoon Salt
  9. 1 teaspoon pepper
  10. ...for the SWEET
  11. 4 tablespoons Sugar
  12. 2 tablespoons Cinnamon
  13. 1/4 cup Butter melted
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut open the pumpkin and using a spoon (or your hands) scoop out all of the pumpkin seeds.
  3. Place the seeds in a colander and run under water rinsing and separating the seeds from the pumpkin guts.
  4. In a large bowl combine 1 cup of pumpkin seeds and the spicy or sweet ingredients, mix together.
  5. Spray the bottom of a cookie sheet or baking pan and spread the seeds out baking until the seeds begin to turn golden brown, 15-20 minutes.
  6. Let cool and enjoy!
  7. *You can absolutely eat toasted pumpkin seeds whole, or in shell*
Welcome by Waiting on Martha https://waitingonmartha.com/
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