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Pan Roasted Chicken Breast with Green Chili Salsa

June 24, 2015
Story By: Mandy Kellogg Rye
Filed Under > Fall

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Pan roasted chicken with green chili salsaPan roasted chicken recipe with green chili salsaBlog-HP-ChickenRoasted chicken breast with green chili salsa #recipeGreen chili salsa on pan roasted chicken

Today we’re thrilled to share a recipe from our creative partners at Homespun: Pan Roasted Chicken Breast with Green Chili Salsa. This delicious dish is perfect for a summer meal al fresco, and one we can’t wait to make again.  If you join us around the table often, you’ll know we’re big fans of any dish that we can heat up a notch or two, and this killer green chili salsa does just that (we go heavy on the jalapeños).  Truly, MKR

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Pan Roasted Chicken Breast with Green Chili Salsa
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For the Chicken
  1. 4 bone-in chicken breasts
  2. 2 limes, juiced
  3. 1 T granulated garlic
  4. 2 T EVOO
  5. 1 T black pepper
  6. Salt
  7. 2 Tbsp cooking oil (used grapeseed oil)
For the Green Chili Salsa
  1. 1 lb tomatillos
  2. 2 cups water
  3. 6 cloves garlic
  4. 1 onion (1/2 whole, 1/2 diced)
  5. 1 tsp cumin whole
  6. 1 tsp coriander whole
  7. 3 limes
  8. 3 anaheim peppers
  9. 1 jalapeno pepper
  10. 1 poblano pepper
  11. 1/2 cup cilantro, chopped
  12. 2 Tbsp EVOO
  13. Salt
  14. Black pepper
To Make the Green Chili Salsa
  1. In a sauce pot, add water, tomatillos, garlic, onions, whole cumin seed, whole coriander seed, 1 anaheim pepper, 1/2 jalapeno pepper. Bring to a boil, then simmer for 15-20 minutes until all ingredients are tender. This is the base of the chili sauce.
  2. Place the chili base in a blender and blend until smooth. Set aside and cool completely.
  3. Dice the remaining anaheim peppers, poblano peppers and jalapeno peppers. Combine with chopped onions and squeeze limes over the diced mixture.
  4. Once chili base is cool, pour over diced mixture and add fresh chopped cilantro. Season to taste with salt and black pepper.
To Marinate and Cook the Chicken
  1. In a large bowl, whisk together granulated garlic, black pepper, lime juice and EVOO for the marinade.
  2. Rinse chicken breast under cold water, and pat dry with a paper towel. Place in marinade and refrigerate for 4-6 hours prior to cooking.
  3. Pre-heat the oven to 425 F.
  4. Take chicken out of marinade and place on a plate and season with salt.
  5. Place a large saute pan (Chef Jason suggests using a cast iron pan) on medium high heat. Add the cooking oil, and heat until the oil is just about to smoke (it should simmer).
  6. Carefully place chicken breast skin down in the hot pan, and cook for 5-7 minutes until the skin begins to crisp up and has begun turning a golden brown. You may need to decrease the heat a little.
  7. Flip chicken over, and place in preheated 425 F oven for about 15-20 minutes. The chicken should have an internal temperature of 165 F. You can take the chicken out of the oven at 160 F; it will carry over after you have taken it out of the oven. Allow to rest.
To Serve
  1. Place chicken on a serving platter, ladle salsa over the top, and garnish with fresh cilantro and roasted onions. Chef Jason also suggests having a few lime wedges for those who like a little more acid. Slice some more jalapeno for those who like a little more heat.
Notes
  1. The chili salsa can be prepared and refrigerated a day before, or a couple of hours before serving.
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Recipe, Homespun | Styling, Photography, Kathryn McCrary

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Heirloom Tomato, Peach, Pea & Summer Corn Salad

A fresh, vibrant dish that celebrates summer's bounty
August 28, 2017
Story By: Mandy Kellogg Rye
Filed Under > Food

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Heirloom tomato, peach, pea and summer corn salad recipe on Waiting on MarthaHeirloom tomato corn salad with fresh peas, Waiting on Martha

I’m officially holding onto the season’s bounty with all of my favorite summertime flavors I can get my hands on. Heirloom tomatoes, sweet corn, juicy peaches, fresh herbs, berries…you name it.  And case in point is today’s summer corn salad with sweet heirloom tomatoes, snap peas, homemade croutons and feta. 

I shared this rainbow of vibrant ingredients in last week’s brunch spread with Shutterfly.  I knew I wanted to serve something that celebrated summer, and especially one that provided the colors and textures to really tie together the cheery tablescape.  And I’ve decided that this summer corn salad is one of those incredibly fresh, feast-your-tastebuds type of dish that will have guests reminiscing about it long after the summer is done.  

Sweet corn, charred to perfection on the grill or on the stovetop is one of those vegetables I’ll sorely be missing come fall.  And paired with local heirloom tomatoes that are bursting with flavor at every bite, crisp snap peas that literally pop in your mouth, and juicy, juicy peaches, the effect is divine.  

As for the croutons—because you can never forget the croutons—I actually used leftover hamburger buns I had in the pantry, ha!  Croutons are seriously always better when they’re homemade, and they can be toasted from a wide variety of breads, buns, what have you.  Here, I drizzled a blood orange olive oil to the croutons before toasting in the toaster oven for a few minutes.  And voila, gourmet croutons to compliment the rest of the vegetables in the summer corn salad!  Truly, MKR

P.S. Be sure to hop over to the brunch tablescape post to get the recipe for my cheesy drop biscuits that go wonderfully with the salad!  xo

Heirloom Tomato, Peach, Pea & Summer Corn Salad
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Ingredients
  1. 3-4 large heirloom tomatoes, sliced
  2. 1 bag arugula
  3. 2-3 ears of fresh corn on the cob, kernels cut off the cob
  4. 3-4 ripe peaches, cut into small pieces
  5. 8 oz. fresh snap peas
  6. 1-2 hamburger buns, torn into small pieces (or any crusty bread)
  7. 2 tbs. blood orange olive oil
  8. feta, to garnish
Instructions
  1. 1. Wash snap peas, peeling away and discarding the thread-like strings from the "seam" sides of the pea-pods.
  2. 2. Blanch snap peas by bringing a pot of water to a rolling boil. Place the washed snap peas into the boiling water. Allow the water to return to boiling, then leave snap peas in boiling water for 2 minutes. Remove from water, placing directly into a bowl or sink of ice water. Cool them in the ice water for 2 minutes.
  3. 3. Lightly grill your corn on the stovetop with olive oil for a few minutes until lightly charred.
  4. 4. Lightly drizzle blood orange olive oil on bread bits. Place in toaster oven (or oven) for a few minutes until they turn crispy and golden.
  5. 5. Add tomatoes, grilled corn, blanched snap peas, cut peaches, arugula, homemade croutons and feta in large bowl. Drizzle balsamic dressing on top, serve!
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Photography, Rustic White for Waiting on Martha | This post is in collaboration with Shutterfly, a brand we love and adore. All opinions are 100% our own. 

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Steakhouse Salad with Blistered Cherry Tomatoes, Grilled Corn & Blue Cheese

A Fresh, Hearty Salad with Steakhouse Appeal
July 31, 2017
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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Steakhouse Salad on Waiting on Martha
Steakhouse salad recipe | Waiting on Martha
Steakhouse salad recipe on Waiting on Martha

I’ve admitted here before that I’m not a huge salad eater.  Salads can feel a bit plain, boring, and they can leave me having major menu regret when I’m not ordering the burger and fries instead.  BUT give me a salad like today’s Steakhouse Salad that’s just as hearty as a full entree, with plenty of fresh and vibrant toppings, and I’ve got the best of both worlds. 

The trick to a great entree salad like this one is in the variety of fresh flavors and textures; the toppings need to really carry the dish.  Nobody, including me, enjoys a plain bed of greens with a few measly toppings!  So whenever I think up a nice marriage of toppings for my salad, I like to consider ones that don’t need much dressing; ones that can stand alone for simpler, healthier bites that celebrate the season’s best flavors. 

That, of course, rings true for cherry tomatoes and fresh corn this time of year.  I just love the way they both taste after they’ve blistered and charred when grilled or roasted.  I usually roast my tomatoes with salt, pepper and olive oil in my toaster oven.  So easy.

The sliced flank steak is also another topping that doesn’t need much to taste divine.  As your protein, steak alway brings a certain rich quality to a salad, which I always prefer over chicken. And of course, it offers plenty of protein to sustain you.  The secret to great strips of flank steak is in the cutting; cut with the grain so that you don’t disrupt the flavor.

To top it all off, I like to add crumbles of blue cheese.  The punchy, tangy taste of blue cheese rounds out the flavors of the entire salad.  And somehow it satisfies my salt craving, even if there are shoestring fries at the table, too!  Tell me, does this Steakhouse Salad look like a winner in your house?!  Truly, MKR

P.S. Looking for more creative salad options?  Check them out in our Recipe Index here. 

P.S.S. Or are you looking for another drool-worthy steak recipe? This skillet seared ribeye with caramelized onions is one to write home about.  SO good. xo

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Steakhouse Salad
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For the steak
  1. 1 lb. flank steak
  2. salt, pepper and olive oil
For the salad
  1. Roasted tomatoes (cherry tomatoes, left whole, with salt, pepper and olive oil)
  2. Grilled corn (charred in the sautee pan or over the grill)
  3. arugula
  4. blue cheese
Instructions
  1. Cook the steak to preferred doneness; be sure to let it rest 2-5 minutes after cooking. It continues to cook after taken off the heat.
  2. After cooling, slice the steak with the grain. Set aside.
  3. Roast tomatoes whole in toaster oven with salt, pepper and olive oil for a few minutes until they start to blister.
  4. Grill corn for a few minutes until desired level of charred.
  5. Compile salad over a bed of arugula; steak, tomatoes, corn and blue cheese.
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Photography, Rustic White for Waiting on Martha

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