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Grilled Margherita Naan Pizza

March 13, 2014
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Olive Oil container, plates, and dipping dishes available HERE.

In celebration of National Pi Day (3.14) I’ve teamed up with Uncommon Goods to create my favorite pie.  A pizza pie!  And not just any pizza pie, but a Margherita Naan Pizza on the grill.  

You see Uncommon Goods has this amazing garden in a bag which just happens to grow everything you need for homemade pizza sauce (basil, tomatoes, oregano).  And because I’m not really someone who is known for their patience I decided to perfect my recipe before my garden began to grow.  Best decision ever.  Let’s just say I’ll be counting down the days till I can begin picking these ingredients fresh from my garden and grilling this pizza all summer long.   Happy 3.14!  truly, MKR 

Grilled Margherita Naan Pizza
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Prep Time
25 min
Total Time
1 hr 5 min
Prep Time
25 min
Total Time
1 hr 5 min
Ingredients
  1. 1 can (28-ounces) whole peeled tomatoes, in juice
  2. 1 small white onion, finely diced and minced
  3. 2 garlic cloves, peeled and minced
  4. fresh basil leaves (4 for the sauce, and 4 for each pizza)
  5. 1 teaspoon fresh oregano chopped
  6. Pinch salt
  7. Pinch fresh ground black pepper
  8. Pinch cayenne pepper
  9. Pinch sugar
  10. 2 tablespoons olive oil
  11. Naan bread (I prefer garlic flavor)
  12. 4-6 slices of fresh mozzarella (per pizza)
Instructions
  1. For the sauce...
  2. In a mixing bowl and coarsely crush the tomatoes with a fork leaving them a little chunky.
  3. In a heavy bottom 2-quart sauce pot add the olive oil and begin to heat.
  4. Add the onions and garlic, saute until slightly translucent.
  5. Next add the crushed tomatoes, stir and bring to a simmer.
  6. Season with salt, pepper, sugar, cayenne, fresh basil and fresh oregano.
  7. Simmer on a low, stirring often for at least 15 minutes.
  8. *You can store in an airtight container in the refrigerator, up to 1 week.
  9. For the pizza...
  10. Bring your grill up to 425 degrees.
  11. While the grill is heating up begin the construction of your pizzas by spreading the pizza sauce completely over the naan bread.
  12. Layer basil leaves evenly over the naan bread.
  13. Thinly slice 4-6 slices of fresh mozzarella and layer evenly on top of the basil leaves and sauce.
  14. Place pizza on a pizza stone in the center of the grill and cook for 15-25 minutes or until mozzarella begins to bubble and the crust is turns a deep golden brown.
Welcome by Waiting on Martha https://waitingonmartha.com/

This post was sponsored by Uncommon Goods, a brand I adore.  Opinions and images are 100% my own.

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Chocolate Candy Cane Popcorn

December 21, 2013
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Chocolate Candy Cane Popcorn

When creating an easy, kid friendly treat for my “Cold Hands Warm Heart” Cocoa party I immediately thought popcorn.  But not just any popcorn.  How about chocolate candy cane popcorn?  That’s right, festive popped corn topped with melted milk and white chocolate sprinkled with crushed candy cane.  Seriously, this is amazing.  Amazing.  And crazy easy!  I promise you’ll be eating this long past December.  Oh, and I hope you’re not tired of peppermint and chocolate because I’ve got a few more recipes coming your way just in time for your Holiday.  Merry Merry Loves!  truly, MKR

Chocolate Candy Cane Popcorn
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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. 3/4 cup popcorn seeds
  2. Vegetable Oil
  3. 1 cup Ghirardelli Milk Chocolate Chips
  4. 1 cup Ghirardelli White Chocolate Chips
  5. Crushed Peppermint Candy Cane
Instructions
  1. In a stock pot pour in vegetable oil so it just covers the bottom of the pot. Add popcorn seeds, cover and turn burner on high. **As popping begins make sure to shake the pot a few times to stir up the popping seeds.**
  2. Once full popped remove from burner and transfer popcorn into two large mixing bowls and let sit.
  3. In a small microwavable bowl add white chocolate chips and microwave for 1 minute. Stir, and microwave an additional 30-45 seconds. **When melting chocolate the chips will not full melt until you stir or whisk. Do not let your chocolate cook until chips are melted as chocolate burns easily and quickly.**
  4. Add 1 teaspoon of vegetable oil to melted chocolate and stir until smooth.
  5. With a fork sprinkle melted chocolate on popcorn mixing at least once.
  6. Sprinkle with crushed candy cane.
  7. Repeat above steps with the milk chocolate.
  8. Let sit uncovered until chocolate hardens.
Welcome by Waiting on Martha https://waitingonmartha.com/

Image via Rustic White Photography

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Braised Short Ribs

December 16, 2014
Story By: Mandy Kellogg Rye
Filed Under > Food

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Braised short ribs with brussel sprouts and roasted turnips, Waiting On Martha

The star of our Woodland Wonderland dinner with Rue Magazine was definitely the braised short ribs garnished with brussel sprout leaves, roasted turnips, and sugared blackberries from Homespun Atlanta.  By using a dark roast coffee rub and plenty of vegetable and herbs as just the right aromatics Chef Jason’s recipe will soon become a household staple.  Enjoy!  Truly, MKR  

*The Team:  Concept & Styling, Mandy Kellogg Rye of Waiting On Martha  ||  Braised Short Ribs, Homespun Atlanta  ||  Photography, Rustic White  

 
Braised Short Ribs
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Ingredients
  1. 6 Boneless Short Ribs, 4­5 oz each
  2. Kosher salt
  3. Grapeseed oil
  4. 1 Cup Dark Roast Coffee, Whole Bean
  5. 1 large Sweet Onion, cut into large wedges
  6. 2 ribs Celery, cut into 1 inch pieces
  7. 2 Carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2­inch pieces
  8. 2 cloves Garlic, crushed
  9. 2 to 3 cups Cabernet Sauvignon red wine
  10. 1 cup Sherry Vinegar
  11. 2 cups Water
  12. 1/2 bunch fresh Thyme, tied with kitchen string
  13. 1 sprig of Rosemary
  14. 2 Bay Leaves
  15. 1 T Peppercorns
  16. 1 T Whole Coriander Seeds
Instructions
  1. Preheat the oven to 275 degrees F.
  2. Season short ribs generously with salt.
  3. Place short ribs in large dutch oven on medium heat with oil. Brown very well, about 2 to 3
  4. minutes per side. Do not overcrowd. Cook in batches, if necessary. I usually fit 3­4 ribs at a
  5. time.
  6. After short ribs are browned, place on paper towel. Discard excess oil.
  7. Place mirepoix (onions, celery, carrots, and garlic) in pot and saute 3­5 minutes, until tender.
  8. Add the wine and sherry vinegar to mirepoix and reduce the mixture by half.
  9. Return the short ribs to the dutch oven and add 2 cups water or until the water has just about
  10. covered the meat. Add the thyme, rosemary, black pepper, whole coriander and bay leaves.
  11. Cover and place in the preheated oven for 3 hours. Cook until tender and not tough. Though
  12. they should not be falling apart.
  13. Once short ribs are done, remove ribs from pot and strain liquid and reserve. Discard veggies
  14. and aromatics.
  15. Place short ribs back into the empty pot and pour strained liquid over the short ribs. Place pot
  16. of short ribs back into oven with lid off for 20 minutes. Periodically baste short ribs until glossy
  17. and glazed.
Notes
  1. **As pictured garnished with brussel sprout leaves, sugared blackberries and roasted turnips**
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