I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
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Cue the twinkle lights, the simple gathering, the refreshing cocktail and the food that screams summer. My ideal summer party includes all of these things, plus of course great friends and a great playlist. By keeping things simple, summer entertaining can be the stuff dreams are made of, especially when that involves a boozy dessert or two. Here’s where my pomegranate ice cream with crushed graham crackers comes into play. Just as heavenly as it sounds, it’s sure to keep everyone cool all summer long.
Our friends at PAMA Pomegranate Liqueur are making summer entertaining dreams come true with their Celebrate Summer contest. Enter to WIN $250 OR $500 PLUS A PARTY KIT FOR A SUMMER SOIREE OF YOUR OWN; ours involves a whole lot of this. AND WHILE YOU’RE AT IT, DESCRIBE YOUR PERFECT PARTAY IN THE COMMENTS BELOW! TRULY, MKR
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Here in Atlanta there’s nothing more symbolic of warmer weather than fresh Georgia peaches. And with the warm weather finally here I figured I needed to find a way to shake and stir my the States most symbolic fruit into a must have cocktail. Enter my Boozy Peach Lemonade. By combining the tartness of lemons with sweet Georgia peaches and spiked with a little infused vodka, well my Loves you now have the perfect warm weather, very Southern libation. Cheers! truly, MKR
2 ounces peach flavored vodka such as Absolut APeach
1 1/2 cups sugar
1 cup hot water
2 1/2 cups fresh squeezed lemon juice
1 cup fresh peach juice or puree
3/4 gallon cold water
thyme to garnish
Instructions
In a 1 gallon+ container, place sugar and hot water, and stir until sugar dissolves.
Add lemon juice, peach juice, and cold water, stir. To get 1 cup of fresh peach juice peal 5-8 peaches (dependent on size) and juice in juicer or Vitamix. For a puree simply peal, slice, and muddle well.
Add vodka, stir until well mixed.
Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of thyme.
**If you are using a peach puree rather than peach juice don't add to entire mixture, just muddle well and add to each glass before pouring.**
By Mandy Kellogg Rye @Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
It’s that time of year friends; I always find myself craving the hearty warmth of a bowl of chili come January. But with the new year’s goals to refresh, recharge and renew, I’m leaning towards a healthy, vegetarian (and vegan) option to satisfy those cravings. Enter my Vegetarian Chili Stuffed Sweet Potatoes…each bite is just as as comforting as it sounds.
Like nachos (you know I love my nachos as seen here, here and here), stuffed sweet potatoes offer a plethora of options for loading and stacking and filling. Here, I used a mixture of three types of beans (pinto, kidney and black beans) to make up the base of the chili. Next, I added white onion, green onion, garlic, a few jalapenos and all the spices to give it enough heat, and just a bit of corn to give it that sweet. See, I’m such a sucker for the culmination of the sweetness of the sweet potatoes with the spice of the cayenne, paprika and cumin. It’s the perfect counterbalance that has me going back for more and more. And with plenty of protein and fiber packed in each bite, I can happily say it’s an incredibly filling and healthy dish. Enjoy! Truly, MKR
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Toppings: chopped green onion, white onion, cilantro, sour cream (optional)
Instructions
Bake your sweet potatoes in the oven (400 degrees) until full cooked. 20-40 minutes depending on size. I like to wrap my sweet potatoes in tin foil and prick with a fork to allow for faster cooking.
While sweet potatoes are cooking begin your chili. Over medium heat, add oil to a deep pot or dutch oven and add garlic, onion, peppers, and jalepeno. Saute 5 minutes to soften vegetables. Next add vegetable broth, tomatoes, black beans, red kidney beans, pinto beans, and corn; stirring to combine.
Season chili with cumin, chili powder, cayenne, and salt. Thicken chili by stirring in tomato paste. Simmer over low heat about 10 minutes. Place sweet potatoes in a large casserole dish and split. Scoop chili over each potato and garnish with toppings. Enjoy!
By Mandy Kellogg Rye @ Waiting on Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
