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End-of-Summer Block Party with Pottery Barn: Part 2

Fuss-Free Finger Food and Fun DIY Activities for All
Filed Under > Everyday Entertaining

Outdoor entertaining ideas via @waitingonmarthaDIY paint and plant activity, @waitingonmarthaPottery Barn teepee at an end-of-summer block party, @waitingonmartha Healthy block party food ideas, @waitingonmartha DIY plant activity, @waitingonmartha Kids DIY ideas, @waitingonmartha Pottery Barn outdoor entertaining inspiration, @waitingonmarthaDIY paint & plant idea, @waitingonmarthaOutdoor entertaining essentials, Waiting on Martha Watermelon on popsicle sticks, @waitingonmarthaHow to host an end of summer block party, @waitingonmartha

Yesterday we invited you to join in on the fun at our end-of-summer block party with Pottery Barn. With great grub and fun activities for kids of all ages, who could ever say no to a carefree block party bash?  But I know what you’re thinking: it’s hot (like really hot) and hot doesn’t always work hand-in-hand with “carefree.”  As someone who’s already counting down until fall, I hear you.  But good news: it IS possible to keep the menu easy and light, while simple DIYs can keep even the busiest of bodies busy so you can enjoy a refreshing drink or two.  I think we can all cheers to that! 

When I set up our block party, I knew I wanted to keep things comfortable, casual and laid-back. That, of course, was thanks to PB’s cozy chairs, pillows and outdoor dining set, but it was also thanks to the fuss-free food we served: my take on The Cuban and pimento cheese and tomato sandwiches (see both recipes below), homemade potato chips (because what’s a block party without chips!) and healthy-ish dips with fresh veggies and fruit.  Along with all the finger food I whipped up a super refreshing Citrus Cooler mocktail (recipe below) that could easily become booze infused with a shot or two of vodka.  

For dessert, I stuffed a bin full of ice and freeze pops, plus put watermelon slices onto popsicle sticks for the perfect dessert al fresco.  By keeping the menu super simple, and asking everyone to pitch in, no one’s stressed to whip up an over-the-top dish.  

But a block party isn’t all about the food (though it’s a big part), so I also set up a few simple DIY activities for kids of all ages to enjoy.  I think the biggest mistake people make when pulling together something like this block party is overthinking the agenda and spending too much money on what you think the kids will do.  The beauty of a block party, after all, is that it’s an excuse for everyone to come together and do their own thing…kids will be running around, teens will probably just want to hang out, and adults will be catching up (while trying to keep an eye on the little ones).  

With all this in mind, I set up an easy DIY crafts table for the little ones with all the makings of a paint-and-plant station.  We brought small terracotta pots labeled with each kids’ name (gorgeously handwritten by Jenn Gietzen) for them to paint all over, as well as organic potting soil and a few pre-potted (and hardy) herbs like mint, rosemary and thyme the kids can watch grow inside all year long.  The supplies can be kept simple (all you’ll need are a few colors of acrylic paint and paint brushes) and cleanup shouldn’t be overwhelming since it’s outside.  And since we had kids of all ages at the block party, I set up a table with colored beads for the teens to create DIY beaded bracelets.  We separated each color family into different dishes, making it easy for everyone to fight over the prettiest beads to add to their arm stacks. 

Check out the recipes for two fuss-free sandwiches and our Citrus Cooler mocktail (easily turned cocktail) below, and tell me what you’ll be serving at your end-of-summer block party!  Truly, MKR 

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The Cuban
Serves 15
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Ingredients
  1. 3 loaves French Bread
  2. Salami
  3. Ham
  4. Fresh mozzarella, 1/4 inch slices
  5. Dijon mustard
  6. Bread & Butter pickles
  7. Skewer sticks or toothpicks, to serve
Instructions
  1. Slice bread in half lengthwise.
  2. Assemble salami, ham and fresh mozzarella onto loaves of bread.
  3. Smear dijon mustard onto upper pieces of bread.
  4. Slice loaf into individual sandwiches (4-5 per loaf).
  5. Skewer stick each sandwich with toothpick and pickle to serve.
Notes
  1. You'll generally get 4-5 sandwiches per loaf of bread.
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Pimento Cheese & Tomato Sandwich
Serves 15
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For sandwiches
  1. 3 loaves French Bread
  2. 3 large bistec Tomatoes, cut into thin slices
  3. Pimento cheese
  4. Skewer sticks or toothpicks
For homemade pimento cheese
  1. 1 block cheddar cheese, grated
  2. 1 block organic pepper jack, grated
  3. mayo
  4. 1/2 jar pimentos
  5. 1/2 to 3/4 cup of vegenaise or mayo
  6. salt to taste
  7. cayenne pepper (optional)
For the pimento cheese
  1. In a large mixing bowl, combine all of the ingredients and mix.*
  2. Refrigerate at least 30 minutes before serving.
For the sandwiches
  1. Assemble 1 slice of tomato per sandwich (you'll have 4-5 sandwiches per loaf of bread) along with pimento cheese.
  2. Slice into individual pieces and skewer stick to serve.
Notes
  1. If you want your homemade pimento cheese to be smoother, put all ingredients in a food processor and blend.
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Citrus Cooler Mocktail
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Ingredients
  1. 1-2 gallon of fresh lemonade
  2. 1 carton (59 oz) of fresh orange juice
  3. 2-3 cups fresh lime juice
  4. 6 cups club soda
  5. fresh lime and lemon slices, to garnish
  6. mint, to garnish
Instructions
  1. Mix all ingredients in a large punch bowl or beverage dispenser with ice. Add lime and lemon slices to garnish and serve.
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PHOTOGRAPHY, RUSTIC WHITE FOR WAITING ON MARTHA  |  VENUE, SUMMEROUR STUDIO  |  HAND LETTERING, JENN GIETZEN | THIS POST WAS IN COLLABORATION WITH POTTERY BARN, POTTERY BARN KIDS AND POTTERY BARN TEEN, ALL BRANDS WE LOVE AND ADORE.  ALL OPINIONS ARE 100% OUR OWN. 

AS PICTURED: PATIO UMBRELLA | PATIO SET (ON SALE!) | WICKER BAR CONSOLE (ON SALE!) | WICKER ACCENT TABLES (ON SALE!) KIDS GINGHAM ARMCHAIR | PEACE SIGN PILLOW | POM POM STORAGE BASKET | JUTE RUG | NAVY POLKA DOT BEAN BAG CHAIRS | PINK AND WHITE THROW PILLOW | RAINBOW THROW PILLOW | TASSEL LUMBAR PILLOW | NAVY DUFFEL BAG (ON SALE!) | TEEPEE | STORAGE CUBE | KIDS TABLE | KIDS DINING CHAIRS | STRING LIGHTS

Vegetarian Breakfast Nachos with Sunny Side Up Eggs, Faux Chorizo, Fresh Avocado & Much More

The perfect dish for breakfast, brunch or dinner.
Filed Under > Breakfast & Brunch

Vegetarian breakfast nachos recipe by @waitingonmarthaVegetarian breakfast nachos by @waitingonmartha

It takes about two seconds to see that I’m on the nacho train.  After my recent sweet potato nachos were such a hit (seriously you need this recipe), I was inspired to get even more creative with my nacho creations.  I’m all about the art of the layers, and today’s vegetarian breakfast nachos simply nail it again. 

Now I know what you’re thinking; breakfast is not the time for nachos.  But friends, I beg to differ.  Chilaquiles are my all-time favorite breakfast food, and these nachos are what I like to call the easier version of them.  And of course, if you’re in one of those breakfast-for-dinner kind of moods, this dish is right up your alley. 

You’ll find that these vegetarian breakfast nachos are similar to my other nacho recipes in that the layering is absolutely essential to their success.  I always take a few extra minutes to fully layer the pan (always, always on parchment paper), never going above two layers of chips, and only ever using the biggest, best chips (I even buy extra bags of chips to pick out the best to use!).  This way, every chip will be sure to have everything included with each bite.  It’s very important, especially when layering so heavily!

Another trick to getting these just right:  make your sunny-side-up eggs (or scrambled, or however you prefer them, really)  as your cheese is melting on your nachos.  I like to use my griddle (under $50) to make all of the eggs at the same time.  Think of this recipe as a little test in time management, and make sure you have all of your toppings and everything else prepped and ready to go beforehand.  One more tip, if the cheese isn’t melted on the nachos by the time the eggs are done, simply keep the nachos in the oven (with it turned off) until ready.  This way your cheese won’t get hard or rubbery…there’s nothing worse than rubbery cheese.  

The rest of the recipe is simple; layer ’em with black beans, cooked chorizo, diced jalapenos and cheese, and then top with all of your favorite cold toppings (green onions, halved cherry tomatoes, cilantro and avocados) and enjoy!  Truly, MKR

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Vegetarian Breakfast Nachos
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Ingredients
  1. 2-3 bags tortilla chips
  2. 1 package vegan chorizo (or regular if you don't want them vegetarian!)
  3. 2 cans black beans
  4. 1 block cheddar cheese, shredded
  5. 1 block Monterrey Jack cheese, shredded
  6. 5-6 eggs, sunny side up or however you like them
  7. green onions, chopped, to garnish
  8. cilantro, chopped, to garnish
  9. cherry tomatoes, halved, to garnish
  10. 1-2 avocados, sliced, to garnish
  11. Salt & pepper
Instructions
  1. Preheat oven to 325 degrees.
  2. Start by cooking the vegan chorizo (even a carnivore will NEVER be able to taste the difference between vegan and regular!). It's in sausage form like kielbasa, but it crumbles like ground beef. Cook it in your pan (don't put oil in it, its natural oils will grease the pan) for 5 minutes, or until cooked throughout.
  3. Layer a double layer of chips onto your sheet pan. Be sure to spread out evenly and only use the biggest, best chips.
  4. Next, layer in this order: black beans, the cooked chorizo, finely diced jalapenos.
  5. Sprinkle the shredded cheeses on top.
  6. Place the nachos in the oven, and cook until the cheese is melted (about 10 minutes).
  7. In the meantime, make your sunny-side-up eggs.
  8. When the eggs are cooked, and the nachos are melted, add your cold toppings (green onions, cilantro, half cherry tomatoes, avocados).
  9. Lastly, place your cooked eggs on top, and season with salt and pepper.
Notes
  1. I like to add diced jalapenos in the black bean and chorizo layer because the beans calm down the heat a bit. More jalapenos to garnish is of course a great idea!
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Photography, Rustic White for Waiting on Martha

Brown Butter Butternut Squash Ravioli with Mushrooms, Pomegranate, Pumpkin Seeds, & Fried Sage

An under-30 minute meal for the busy nights this holiday season
Filed Under > 30 Minute Meals

Brown Butter Butternut Squash Ravioli with Fried Sage, Mushrooms, Pomegranate and Pumpkin Seeds Brown Butter Butternut Squash Ravioli with Fried Sage, Mushrooms, Pomegranate and Pumpkin Seeds

It’s the holidays; nobody’s got time for making homemade pasta right now.  Maybe not nobody, but at least I don’t…especially since I haven’t really learned how to make homemade pasta, though it’s on my 2017 to-do list.  But even if you’re not making it from scratch, that’s no reason to skimp on the star of the show.  Fortunately for this recipe, the star of the show isn’t just great, it’s actually store-bought and…gasp, frozen!!  Yes, frozen. I know, I was shocked too, but honestly you’d never be able to tell…it’s that good. 

Along with the pasta being picked from the frozen aisle, another surprise is that today’s recipe is an incredibly easy, under-30 minute meal!  I know what you’re thinking: there’s no way.  But here’s my secret: I used Whole Foods organic frozen butternut squash ravioli, and while those were boiling away, I simply sauted and fried up a few of my favorite seasonal additions: sautéed cremini mushrooms and fried sage with fresh pomegranate seeds, pumpkin seeds, shaved parmesan cheese…all doused in a brown butter sauce (#YUM).  Literally, from prep to plate, we’re talking 20 minutes, 30 tops.

The recipe is simple; cook the ravioli per package directions, and as it’s boiling, saute your mushrooms in a pan with a bit of butter. When cooked, remove the mushrooms and set aside. You’ll use that same pan to fry the sage next (it sounds harder than it is).  Fried sage simply means dropping the sage leaves into a hot pan full of oil and letting them fry for 15 seconds.  

Finally, you’ll want to start on your brown butter sauce.  This step takes about five minutes, and while the butter is browning you can begin plating.  To plate your dish, begin with the cooked raviolis and top with mushrooms and fried sage. After the butter is done browning, drizzle on top.  Next, add your fresh/cold ingredients: pomegranate seeds, pumpkin seeds, shaved parmesan cheese, and salt and pepper to taste.  Garnish with a little fresh sage to add some greenery to the plate.  Voila!  So quick.  So simple.  So good.  Truly, MKR

P.S. A quick tip as you’re plating: the raviolis will get cool faster than your other warm ingredients, so try to time it accordingly. You want those soft raviolis to be warm! 

For more under-30 minute meals, head here. xo

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Butternut Squash Ravioli with Mushrooms, Pomegranate Seeds, Pumpkins Seeds, Fried Sage, Parmesan & Brown Butter
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Ingredients
  1. 1 package frozen Butternut Squash Ravioli
  2. 8 oz. cremini mushrooms
  3. 1 stick butter
  4. 1 cup fresh pomegranate seeds
  5. 1 cup pumpkin seeds
  6. 3-4 tablespoons butter
  7. parmesan cheese, shaved
  8. 2-3 tablespoons cooking oil
  9. Fresh sage leaves (3/4 to fry, 1/4 to garnish)
Instructions
  1. Make ravioli per package directions.
  2. In the meantime, slice cremini mushrooms into 1/4 inch strips and sautee them in a pan with butter.
  3. Remove mushrooms from pan and set aside on a paper towel.
  4. Use the same pan to fry 3/4 of your fresh sage (bring oil to a frying temperature and drop sage in for 30 seconds. Set aside.
  5. Make your brown butter sauce: start melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Should take about 5 minutes. You don't want to over-burn it.
  6. Drizzle brown butter onto ravioli, mushrooms and fried sage.
  7. Top with pumpkin seeds, pomegranate, parmesan cheese, salt and pepper.
  8. Garnish with remaining fresh sage.
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