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Dining Al Fresco + Homemade Tortilla Chips & Salsa Con Queso

Easy Entertaining for those warm weather months
August 11, 2014
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Dining Al Fresco, Waiting On Martha     *These candelabras are show stopping & perfect for any occasion

Homemade Tortilla Chips, Waiting On MarthaDining Al Fresco, Waiting On Martha     *A mix of vases in different heights, textures, & patterns gives our table an eclectic vibe

Red Sangria Recipe, Waiting On Martha     *Sangria is the perfect cocktail for large groups & summer nights (recipe coming Friday)

Summertime Salsas, Waiting On Martha     *Ditch traditional salsas for whats is in season like our peach, mango & heirloom tomato

Dining Al Fresco, Waiting On MarthaOutdoor Entertaining, Waiting On Martha     *Don’t be afraid of color, the red provides the “pop” this table needed

Spicy Watermelon Salad, Waiting On MarthaBlue & White, Waiting On Martha     *A vase anything that holds water including an actual water pitcher

Salsa Con Queso, Waiting On Martha     *Take queso to the next level with jalepeno, green onion, cilantro, & radish garnish

Dining Al Fresco, Waiting On MarthaHomemade Tortilla Chips & Refried Beans     *Homemade tortilla chips are worth the extra work I promise!

Dining Al Fresco, Waiting On MarthaOutdoor Dinner Party, Waiting On Martha

There’s nothing I enjoy more than summer nights dining al fresco with my nearest and dearest. So when Pacific Foods asked if I’d like to team up for a little easy entertaining I gathered friends and set the table with a Mexican inspired meal.  

Homemade chips, queso, spicy watermelon salad and a trio of  salsas highlighting summer’s freshest flavors (peach, mango, heirloom tomato) set the stage for a build your own taco bar.  A build your own taco and/or nacho bar is not only the definition of easy entertaining, but it’s always a crowd pleaser.  Simply grill a protein or two, set out all of your fresh favorites (tortillas, beans, cheese, guacamole, salasa, queso, tomatoes, onions, jalepenos, etc.), and let your guests create their favorite combinations.  And because Pacific Foods has great organic options such as refried black beans and queso all I needed to do was add a few extra flavors before serving.

I’m sharing my salsa con queso and homemade tortilla chips recipe below, (trust me take the time and make your own homemade tortilla chips I promise it will be worth it), and later this week I’ll show you how to create the perfect red sangria and spicy watermelon salad.  Everything you need for easy summer entertaining because after the winter we all had I’m trying to squeeze every ounce out of summer I can!  Cheers!  truly, MKR

Table & Chairs, Ballard Designs c/o  ||  Red Chairs, Society Social  ||  Garden Stool, One Kings Lane  ||  Candelabras, Dunes & Duchess  ||  Striped Tapers, Waiting On Martha  ||  Drink Dispenser, old similar HERE  ||  Blue Place Settings, One Kings Lane (sold out)  ||  White Place Settings, kate spade new york c/o   ||  Blue & White Bowls, Waiting On Martha (email for availability)  ||  Rope Vase, Waiting On Martha  ||  Faceted Vase, Waiting On Martha  ||  Milk Bottle Vases, Waiting On Martha  ||  Tall Faceted Vase, kate spade new york c/o  ||  Blue & White Vase (collected, similar HERE)  ||  Hand Towels used as Napkins, Waiting On Martha  ||  Rope Bowl, Waiting On Martha (sold out Gold still available)  ||  Blue & White Stripe Napkins, Sur La Table  ||  Rocks Glasses, Dwell Studio  ||  Dress, Persifor  ||  Nail Polish, Nars  

Photography, Rustic White  ||  This post was sponsored by Pacific Foods, a brand I love and adore.  Opinions and recipes are 100% my own.

Homemade Tortilla Chips
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 12 Corn Tortillas
  2. 4-6 Cups Sunflower or any preferred oil for frying
  3. Salt to taste
Instructions
  1. In a cast iron or heavy bottom pot, heat oil on high for 5 minutes or until oil reaches 350 degrees.
  2. Cut tortilla shells in half and then half again so you have 4 equal triangles per tortilla.
  3. Once oil is hot place 8-10 triangles in at a time and fry for 2-3 minutes or until tortillas begin to turn golden brown.
  4. Using a skimmer or fry basket remove chips and place on a baking sheet covered in paper towels, salt.
  5. Repeat until all tortillas are cooked.
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Spicy Salsa Con Queso Dip
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. Pacific Foods Salsa Con Queso
  2. 1/2 cub shredded or cubed White Cheese
  3. 1 Jalepeno Diced
  4. 1/2 Red Pepper Diced.
  5. 2 Diced Radishes
  6. 2 Green Onions Diced
  7. Cilantro For Garnish
Instructions
  1. In a small pot over medium high heat add the Pacific Foods Salsa Con Queso, white cheese, red pepper, and jalepeno. Mix until warm and fully melted.
  2. Remove from heat and pour into a serving bowl and garnish with radishes, green onions and cilantro. Serve warm with our homemade tortilla chips.
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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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Roasted Corn Skillet Queso Fundido
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Save Recipe
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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
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Classic Strawberry Shortcake

A Simple, Old-Fashioned Sweet Treat to Enjoy All Summer Long
June 13, 2016
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Classic homemade strawberry shortcake recipe Classic strawberry shortcake recipe

Growing up, if you’re like me, summer wasn’t complete without indulging in homemade strawberry shortcake a time or two (or ten).  And it’s no wonder this old-fashioned dessert continues to be loved and cherished over the years. Think buttery, tender shortcakes with generous spoonfuls of fresh strawberries and topped with cool whipped cream. The ingredients are so simple, the flavors so classic, making it really the perfect summertime treat. Our recent team outing to Callie’s Hot Little Biscuit had me thinking nonstop about making my own homemade strawberry shortcake with owner Carrie Morey’s biscuit secrets, and it being National Strawberry Shortcake Day tomorrow and all…well it just seemed like the perfect time to indulge. 

Now, I prefer my strawberry shortcake to have buttermilk biscuits (as opposed to shortcake), simply because that’s how I grew up eating them, and that’s all part of the memory.  And since Callie’s Hot Little Biscuit‘s buttermilk biscuits are the best in the biz, I put my recent learnings to test and made my first batch of homemade buttermilk biscuits.  Carrie’s secrets like ‘you must mix the ingredients by hand, “snapping” each hunk of butter’, and ‘you want to avoid over-rolling the dough before cutting with a biscuit cutter’, really did come into play.  And I’m proud to say my first batch of biscuits turned out very, very well. 

As you’ll see when making this at home, like any true strawberry shortcake recipe, this one is best made with ripe strawberries at the height of the season.  You’ll want to macerate the strawberries with sugar for an even sweeter, almost syrupy consistency (this can be done the day before and refrigerated overnight). I don’t like my strawberries super super sweet, but it’s all up to your preference.  Just remember when macerating any fruit, you can always add more sugar, but you can’t take it away, so start with less.  After an hour or so, you can add more if you want. 

And one last tip, if and when you’re making your homemade whipped cream, try whipping with an immersion blender to get an even smoother texture. (And of course, there’s no shame in a can of whipped cream from Whole Foods too, really).  I personally love my strawberry shortcake to be served with the biscuits warm, topping them with a generous helping of strawberries and whipped cream if not from straight out of the oven itself.  I think you’ll agree that the result is simply heavenly!  Truly, MKR

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Photography, Rustic White for Waiting on Martha

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