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Sweet Potato, Caramelized Onion, White Bean & Mushroom Fall Nachos Topped With Fresh Arugula & Fried Sage

A hearty (dare we say semi-healthy??) indulgence perfect for this time of year
October 10, 2016
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Fall nachos with sweet potato, caramelized onions and arugula. Recipe by @waitingonmartha Fall nachos with sweet potato, caramelized onions and arugula, recipe by @waitingonmartha

When it comes to nachos, lets just say I take my nachos very seriously (you may remember my queso drenched vegetarian nachos, an ultimate lesson in layering and loading). They’re simply the easiest food to dress up, get creative with and full-out nosh on.  So in the spirit of mixing it up, today I give you my latest nacho creation: warm and cozy fall nachos (because you know I love all things fall).  

Spicy sweet potatoes, caramelized onions, cremini mushrooms and Great Northern beans come together on top of hearty, whole-grain chips for a simple, yet incredibly satisfying crunch in every bite.  A perfect blend of savory, salty and a hint of sweetness make these sweet potato nachos a true crowd-pleaser—and needless to say—an elevated take on your run-of-the-mill chips and cheese.  Plus you can prep the majority of the ingredients up to two days before, so when you go to actually build the nachos and bake them, it should only take about 20 minutes.

I have a few tricks up my sleeve, however, when it comes to these fall sweet potato nachos.  See, the secret is in blending your sweet potatoes in a blender for a mashed potato consistency.  I also douse the sweet potatoes with cayenne to give them a subtle heat, blending and seasoning with cayenne, salt and pepper as I go. Once blended, I use a spatula and spread the spicy mashed sweet potatoes onto every few chips (I like to use the really intense, thick 12-seed kind of chips to hold the weight of the toppings), along with a layer of Great Northern white beans, cremini mushrooms (always wiped clean with a dish rag, never rinsed with water), caramelized onions and a MIX of shredded Monterrey Jack and cheddar cheese.  Lastly, while the cheese is melting, I flash fry sage (it takes about 30 seconds!) for a delightful addition with the fresh arugula to top it all off.  

While I’m pretty set on this winning combo for fall, I do love that the beauty of nachos is the opportunity to switch it up and choose whatever toppings you desire.  So try these fall sweet potato nachos as is but, then go ahead and have a little fun with your own renditions too.  Enjoy!  Truly, MKR

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Fall Nachos with Sweet Potatoes, Great Northern Beans, Cremini Mushrooms & Caramelized Onions with Fried Sage & Fresh Arugula
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Prep Time
15 min
Total Time
1 hr 20 min
Prep Time
15 min
Total Time
1 hr 20 min
Ingredients
  1. For the nachos
  2. 2 cans great northern white beans
  3. 1 cup cremini mushrooms, roughly cut into 1/4 inch strips
  4. 1 block white cheddar cheese, shredded
  5. 1 block Monterey Jack cheese, shredded
  6. Hearty chips (look for thick, heavy and whole grain)
  7. cayenne, to taste
  8. salt and pepper, to taste
  9. fresh arugula, to garnish
  10. fresh sage, to fry and garnish
For the caramelized onions
  1. 6 giant onions, chopped into 1/4 inch slices
  2. 2 tablespoons butter
  3. 2 tablespoons water
  4. salt, to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large pot, boil sweet potatoes until tender.
  3. Blend sweet potatoes in a blender to create a mashed potato consistency.
  4. Place chips onto baking sheet, spreading with sweet potatoes, a layer of beans, caramelized onions* and mushrooms.
  5. Cook nachos without cheese for 10 minutes.
  6. Take nachos out, sprinkle shredded cheeses on top, and cook for another 10 minutes, or until melted.
  7. While the cheese is melting, fry the fresh sage in about an inch of oil in a small saute pan. Be sure to wait until the oil is hot before flash-frying the sage. It will take only about 30 seconds to fry.
  8. Top nachos with fried sage and fresh arugula, and serve!
For the caramelized onions
  1. Remove skins of onions and slice them into 1/4 inch slices.
  2. Melt the butter in your skillet on medium heat.
  3. Add onions to your pan and stir them, making sure to coat them with butter.
  4. Stir onions and scrape the skillet every 5-10 minutes.
  5. After about an hour of cooking, your onions will be properly caramelized.
  6. Once cooked through, pour the water into the pan, scraping all of the bits. Season the onions with salt and pepper to taste.
Notes
  1. To cut down on prep time, you can make your sweet potato mash and caramelized onions the night before. When blending the sweet potatoes, add a tiny bit of water to the bender if it seems too dry. Season and taste as you go, adding more water if need be.
  2. I usually put half to 3/4 of my caramelized onions on my nachos, and save the rest. They keep well up to 2-3 days.
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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Baked Spaghetti Squash Boats

Squash season's star makes for a healthy, easy weeknight dinner the whole family will like
September 28, 2020
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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spaghetti squash
baked spaghetti squash

It’s officially squash season! And while I’ve made spaghetti squash practically every way possible (hello lasagna), my new favorite is via boats. Or rather Spaghetti Squash Boats. An easy, healthy, and most importantly flavorful recipe I’ve been making nonstop lately.

Think of this Spaghetti Squash Boat recipe like the loaded baked potato of squash recipes. You can come up with 100 different combos (vegan, vegetarian, or carnivore) and because spaghetti squash has the tofu-like ability to take on whatever flavor you’re cooking it with you’ll likely ace it every time. My husband who won’t touch squash with a ten-foot pole loved this dish so much he warmed it up for lunch the next day and even asked if we could try a buffalo chicken riff next time.

This Spaghetti Squash Boat recipe is also a big win because it’s deceptively healthy by allowing you to stuff it full of veggies and because of how melty the cheese becomes with the actual use of very little cheese. The other key to making your squash boat pack a true punch is the building of flavors through sauteing the sausage, garlic, onions, and veggies in the same pan.

And as if you needed another reason to try Spaghetti Squash Boats, bonus points if you’re a Sunday meal prepper because by cooking the Spaghetti Squash ahead of time this truly turns into a 30-minute meal.

Print the recipe out below and try it for yourself. And don’t forget to tag us on Instagram with whatever Spaghetti Squash Boat combo you created. Truly, MKR

Spaghetti Squash Boats

Mandy Kellogg Rye, Waiting On Martha
Print Recipe
Prep Time 15 mins
Cook Time 1 hr
Course Main Course

Equipment

  • Sheet Pan
  • Saute Pan

Ingredients
  

  • 2 Spaghetti Squash
  • 4 Sasuage Links (Chicken, Pork or Turkey. I prefer to use Andouille Turkey Sausage when possible).
  • 2 cups broccoli rough chopped
  • 2 cups asparagus cut into 1" pieces
  • 1 small onion chopped
  • 3-4 cloves garlic finely chopped/diced
  • 1 bag shredded skim mozzerella cheese
  • salt and pepper to taste
  • red pepper flakes (optional)
  • olive or avocado oil for sauteeing

Instructions
 

  • Preheat oven to 425 degrees.
    Cook spaghetti squash face down on a baking pan lined with tin foil until cooked through. Approximately 30 minutes. Once cooked fork out the squash carefully into a large bowl reserving the spaghetti squash skins for baking. **This can be done up to 2 days in advance**
    While the squash is cooking, heat a large saute pan over medium/high heat spray non stick spray and add olive oil. Once hot add sausage, crumbling and cooking through. Once cooked remove and set aside.
    Place the pan back onto the heat and spray if needed again. You want the sausage oil reserves to stay in the pan for flavoring. Add onions and garlic cooking 2 minutes or until browned and tender. Add broccoli and asparagus. If frozen cook until warm/hot, if raw cook until softened.
    Add spaghetti squash and sausage back to the mixture with salt, pepper, red pepper and 1/4 cup of the cheese until combined and melted.
    Add skins back onto the sheet pan and spoon mixture back into the squash skins like a twice baked potato. Cover with remaining cheese and bake until cheese is fully melted.
    Remove and enjoy.

**If you choose to make the spaghetti squash beforehand make sure when you add It back to the pan mixture that it Is fully warmed through. When putting the boats back in the oven the mixture should be fully cooked through, you're simply adding it back to the oven to melt the cheese.**

    Photography Rustic White Interiors

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    Mushroom Caramelized Onion Flatbread Inspired by Seasons 52

    April 23, 2014
    Story By: Mandy Kellogg Rye
    Filed Under > 30 Minute Meals

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    mushroom flatbreadmushroom flatbreadmushroom flatbreadmushroom flatbreadmushroom flatbreadmushroom flatbreadmushroom flatbread

    A month or so ago I was invited by The Mushroom Council to enjoy an evening at Seasons 52 and try their mushroom centric dishes.  Being a lover of mushrooms and Seasons 52 I was game.  Seasons 52 is a restaurant the Mr. and I frequent quite often for their great wine list and fresh seasonal menu.  Plus they have a piano player, and a piano player makes every meal more enjoyable.   On this particular dining occasion I fell head over heels in love with their Black & Blue Mushroom flatbread (sans steak for me).  I loved it so much I scribbled down what I thought to be the ingredients and headed home determined to make my own version.  

    My version is made on the Big Green Egg, piled high with cremeni mushrooms and topped off with fresh arugula.  I think almost any pizza or flatbread tastes better with fresh arugula.  Anyway, it was perfection on a plate so I had to share the recipe with all of you.  Plus I mastered the art of caramelizing onions so it was truly a win win.  So thank you Seasons 52 for the inspiration and Happy Hump Day Loves!  truly, MKR

    This post was sponsored by The Mushroom Council, but all opinions and this recipe are my own.  ||  Images original to Waiting On Martha

    Plates, One Kings Lane  ||  Cheese Board, Williams Sonoma  ||  Napkins, Sur la Table  ||  Dipping Dishes, Waiting On Martha

    Mushroom, Caramelized Onion & Blue Cheese Flatbreads
    Yields 6
    Write a review
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    Total Time
    1 hr 20 min
    Total Time
    1 hr 20 min
    Ingredients
    1. 2 cups sliced cremeni mushrooms
    2. 2 cups crumbled blue cheese
    3. 4 Large white onions
    4. 2-3 cups arugula
    5. 2 large cloves garlic
    6. 1/2-3/4 cup olive oil
    7. Fresh pizza dough **If you have a Whole Foods or Trader Joes you can buy their fresh made dough right in house*
    8. 1/4 cup flour
    9. 1 tablespoon sugar
    10. 1 teaspoon salt
    11. Water
    Instructions
    1. Caramelizing Onions
    2. Slice 4 large white onions to desired thickness
    3. Using a wide bottomed skillet add enough olive oil where it coats the entire pan and cook on medium/high heat. When the oil begins to shimmer add onions and stir to fully coat all the onions with oil. Cook 10 minutes stirring occasionally.
    4. Add salt and sugar, bring the heat down to medium/low. Cook an additional 30-40 minutes, stirring occasionally, until your onions are completely caramelized. If your onions begin to dry out during this process add more olive oil or a little water.
    5. Set aside.
    6. Preheat your grill to 400 degrees, or oven to 400 degrees
    7. On a flat floured surface roll out the pizza dough making 6 small flat breads, about a 1/4 inch thick.
    8. Brush east side of the dough with olive oil and grill flatbreads on a pizza stone until just barley cooked, pull off and let cool 5 minutes.
    9. Once cooled rub half a garlic clove over each side of the flatbread and brush with olive oil.
    10. Add mushrooms, caramelized onions, and blue cheese.
    11. Grill each flatbread until cheese is melted, top with fresh arugula and enjoy!
    Welcome by Waiting on Martha https://waitingonmartha.com/

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