results for one room challenge

Sautéed Shishito Peppers, Grilled Okra & Fresh Corn Salad

Simple Summer Sides for Clean Eating
July 14, 2016
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

COMMENT
TWEET
PIN
SHARE

Grilled shishito peppers, grilled okra and corn salad, recipe by @waitingonmartha
Fresh summer corn side dish, Waiting On Martha

Summer tabletops that look like this make seasonal eating easy (emphasis on the EASY).  And for those of you following along on Snapchat (username Waiting On Martha), you’ll know I’m trying to eat cleaner and put the focus back on fresh, in season, local ingredients.  This focus on eating “clean” has in turn also highlighted my love of simple ingredients and flavors.  Case in point: grilled fresh vegetables from the garden seasoned simply with a little oil, salt and pepper.

First up: shishito peppers.  If you haven’t tried these, stop what you’re doing and go out and find some at your nearest Asian grocery market (if you’re in Atlanta you can find them at the Buford Farmers Market).  They’re a milder pepper, but be warned about 1 in 5 will be on the spicy side so be prepared for a little game of pepper roulette. You can of course grill them, though I usually throw them into a sautee pan or even a wok.  They are SO simple to make; simply drizzle organic olive oil and a dash of salt and pepper to taste.  You’ll cook them until they char and start to shrivel up about 5-7 minutes and then just eat ’em up.  

Second: grilled okra.  I’m a firm believer that okra is one of the south’s best fruits of the earth (click here for Southern Living’s 10 best okra recipes to see for yourself).   I’ve eaten them all sorts of ways, but I really might prefer simple and grilled above all else!  All you need to do is halve them and put them on skewer sticks, drizzle with organic olive oil, salt, pepper and a dash of cayenne. Grill for about 10 minutes (or until charred) and pop the entire thing in your mouth!  I’ve found that grilling them as such will also take the slime out of them entirely.

Lastly, my corn salad is quite possibly the biggest crowd pleaser of them all.  It can be served cold, warm, room temperature…your call.  I’ve enjoyed it as a salsa, as a salad and straight out of the sautee pan too.  All you’ll do: dump the fresh corn kernels (stripped easily from the cob with one of these) or frozen corn if you must to a sautee pan with (plenty of) un slated butter and salt.  When in doubt, add more butter.  To serve, simply add chopped green onions, fresh cilantro and give it a quick stir…you don’t want any of these ingredients to get mushy so definitely save them until garnish at the end.  It is seriously so easy, so fresh and SO tasty.  Enjoy!  Truly, MKR

SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE

Sauteed Shishito Peppers, Grilled Okra & Fresh Corn Salad
Write a review
Save Recipe
Print
For the Sauteed Shishito Peppers
  1. Shishito Peppers
  2. olive oil
  3. salt and pepper to taste
For the Grilled Okra
  1. Okra, halved
  2. olive oil
  3. salt and pepper to taste
  4. cayenne to taste
For the Fresh Corn Salad
  1. 2-3 ears of fresh corn, peeled or 1 can of canned corn
  2. butter to taste
  3. salt to taste
  4. Green onion, chopped, to garnish
  5. Fresh cilantro, chopped to garnish
  6. Lime, cut into wedges, to garnish
For the Shishito Peppers
  1. Drizzle olive oil and and a dash of salt and pepper to taste.
  2. Sautee, grill or cook in wok until peppers char and start to shrivel up.
For the Grilled Okra
  1. Halve the okra and put them on skewer sticks.
  2. Drizzle sticks with olive oil, salt and pepper and a dash of cayenne (to taste).
  3. Grill for 10 minutes (or until charred).
  4. Serve and enjoy whole.
For the Corn Salad
  1. Dump the corn kernels into a sautee pan with a generous amount of butter and salt.
  2. Add more butter and salt to taste.
  3. Chopped green onions, fresh cilantro and fresh lime wedges.
  4. Serve garnishes atop corn salad - cold, warm or at room temperature.
Welcome by Waiting on Martha https://waitingonmartha.com/

comments (0)

Peach & Blackberry Cobbler with Pecans & A Drop Biscuit Topping

A Beloved Homemade Dessert Celebrating Summer's Simple Flavors
August 4, 2016
Story By: Mandy Kellogg Rye
Filed Under > Desserts

COMMENT
TWEET
PIN
SHARE

Peach & Blackberry Cobbler with Pecans & A Drop Biscuit Topping, Waiting On Martha
Peach & Blackberry Cobbler with Pecans & A Drop Biscuit Topping, Waiting On Martha

In my humble opinion, it simply wouldn’t be summer without cobbler and pie.  I’ve ALWAYS been more of a cobbler, pie, tart person than anything else when it comes to desserts.  And since so many of my favorite fruits are in season during summer, I stay close to the tried-and-true recipes centered around them this time of year.  And friends, this may be one of the easiest renditions of one of those recipes yet.  With fresh Georgia peaches, plump and sweet blackberries, crunchy pecans and homemade biscuits dropped on top…my Peach & Blackberry Cobbler tastes like summer on a plate AND it’s pretty simple to make (there’s no crust or crumble, but the homemade biscuits still give you that heavenly-doughy-carby fix). 

I like to make my Peach & Blackberry Cobbler around the middle to end of summer because that’s when the blackberries and peaches are at their prime.  As you’ll see in the recipe below, it’s really all about macerating the fruit mixture and dropping homemade biscuits on top.  The ripeness and sweetness of the fruit will determine just how much sugar you’ll need (in this case very little) to macerate them to your liking.  I find that I prefer the natural flavor of the blackberries and peaches to really shine through rather than a sugary-too sweet taste.  I always leave the skin on the peaches too; I’ve found that there’s no reason to take it off and it actually adds a more made-from-scratch feel to the dessert.  Lastly, the cinnamon and nutmeg give the blackberry, peach, pecan mixture a certain warmth that makes each and every bite more wonderful. But then of course,  to top it all off when you serve—you’ll obviously need a scoop of vanilla ice cream.  Classic!  Truly, MKR

P.S. If you’re looking for more summertime desserts, check out my Blueberry & Peach Rustic Tart, Peach Tart with Dusted Pistachio, Goat Cheese & Drizzled Honey, and of course my Rustic Peach Hand Pies. 

SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE

Blackberry, Peach & Pecan Drop Biscuit Cobbler
Serves 12
A homemade cobbler with shortcake biscuits by Callie's Biscuits.
Write a review
Save Recipe
Print
Total Time
1 hr 30 min
Total Time
1 hr 30 min
Ingredients
  1. For filling...
  2. 3-4 pints blackberries
  3. 6-8 fresh peaches, sliced and with the skin on
  4. 1 cup pecans
  5. 1-1 1/2 cup sugar
  6. juice of 1 lemon
  7. 1 tsp cinnamon
  8. 1 tsp nutmeg
  9. pinch of salt
  10. For the biscuits...
  11. 4 CUPS SELF-RISING FLOUR (ONLY EVER WHITE LILY), PLUS MORE FOR DUSTING
  12. 1 STICK (8 TABLESPOONS) BUTTER, CUT IN SMALL CUBES, AT ROOM TEMPERATURE
  13. ½ CUP CREAM CHEESE, AT ROOM TEMPERATURE
  14. 1½ CUPS BUTTERMILK
  15. 2 TABLESPOONS MELTED BUTTER
Instructions
  1. For the biscuits...
  2. PREHEAT THE OVEN TO 500 DEGREES WITH RACK IN THE MIDDLE POSITION.
  3. PLACE 4 CUPS OF WHITE LILY FLOUR IN A LARGE BOWL.
  4. SPRINKLE BUTTER CUBES AND CREAM CHEESE ON TOP OF THE FLOUR AND USE YOUR FINGERS TO "SNAP" THROUGH IT UNTIL THE MIXTURE RESEMBLES COTTAGE CHEESE (CHUNKY WITH SOME LOOSE FLOUR).
  5. MAKE A WELL IN THE CENTER, AND POUR THE BUTTERMILK IN THE WELL.
  6. USE YOUR HANDS OR A RUBBER SPATULA TO MIX THE BUTTERMILK INTO THE FLOUR. DO NOT OVER-MIX. YOU'LL HAVE A WET AND MESSY DOUGH.
  7. SPREAD A GENEROUS AMOUNT OF FLOUR ONTO A WORK SURFACE.
  8. DUMP THE LARGE BOWL OF DOUGH ONTO THE FLOURED WORK SURFACE. FLOUR A ROLLING PIN AND SPRINKLE FLOUR ON TOP OF THE DOUGH.
  9. ROLL THE DOUGH TO ½-INCH THICKNESS. DO NOT KNEAD THE DOUGH.
  10. FLOUR A 2-INCH ROUND BISCUIT CUTTER. PRESS THE CUTTER STRAIGHT DOWN INTO THE DOUGH AND STRAIGHT BACK UP (QUICKLY!). REPEAT, FINISH CUTTING THE DOUGH INTO BISCUITS (YOU MAY NEED TO RE-ROLL OUT THE DOUGH SCRAPS TO FINISH). THE DOUGH MUST STAY WET INSIDE, BUT YOU CAN USE AS MUCH FLOUR ON THE OUTSIDE AS NECESSARY.
  11. PLACE BISCUITS INTO A CAST-IRON SKILLET OR ONTO A BAKING PAN WITH SIDES, LINED WITH PARCHMENT PAPER. THE SIDES OF THE BISCUITS SHOULD BE TOUCHING.
  12. BRUSH THE TOPS OF THE BISCUITS WITH MELTED BUTTER. PLACE IN OVEN AND REDUCE OVEN TEMP TO 450 DEGREES. BAKE 16-18 MINUTES, ROTATING THE SKILLET OR PAN ONCE.
  13. For the filling...
  14. In a large mixing bowl, macerate the blackberries, peaches and pecans with the sugar, cinnamon and nutmeg for 20-30 minutes.
  15. Preheat oven to 400 degrees. While oven is preheating and mixture is macerating, make biscuit dough (see above).
  16. Pour mixture into a large baking dish, with the lemon juice on top. Drop your biscuit dough onto the mixture in the baking dish. Bake for 20 minutes but keep an eye on it. You'll want to bake the cobbler for 20-30 minutes, depending on how you like the inside texture. You don't want your biscuits to cook more than your filling, so if that starts to happen, cover the entire dish with foil and continue to cook.
  17. Serve with vanilla ice cream.
Notes
  1. If you're going to make the homemade biscuit dough, you might as well make all of the biscuits and freeze the leftovers. But if you just want enough biscuits for this recipe, half the recipe. And if you don't feel like using fresh biscuits, you can absolutely use the store-bought biscuits and throw them on top of the cobbler.
Welcome by Waiting on Martha https://waitingonmartha.com/
comments (1)

How To Prepare For House Guests

Inspiration for Thoughtful Touches when Welcoming Guests into Your Home
June 16, 2014
Story By: Mandy Kellogg Rye
Filed Under > "Hostess with the Mostest"

COMMENT
TWEET
PIN
SHARE

Preparing for house guests
This past weekend we had some of our closest friends in town from Chicago which meant all last week I ran around getting our home “guest ready”.  You see, I take the act of hosting very seriously and hosting is really all about the prep work!  Prep work I’ve got down to five easy steps – it starts with a cocktail (of course) and ends with breakfast. Five easy steps I thought I’d share with you Loves!  truly, MKR

Photography  ||  Rustic White

Ballard Designs bed head  ||  Juju Hat  ||  Caitlin Wilson Gold & White Pillows  ||  West Elm Duvet  ||  Acrylic Tray  ||  Jonathan Adler Muse candle  || Gold Vases  ||  Double old fashion glasses  ||  Gold & white small trophy bowl

Guest room decorHouse guests - hosting ideas

No. 1 – Ready the cocktails. After planes, trains, and automobiles your guests are likely a bit exhausted from the travel so greet them with a “house” cocktail and a proper toast to kick off what will hopefully be a relaxing and enjoyable stay.

Pottery Barn nightstand (old)  ||  Pier One lamp (old)  ||  Dwell Studio vase (also available in black)  ||  Jonathan Adler carafe  ||  Dauville coasters  ||  Dauville bowl

Preparing for house guests

No. 2 – Prepare the guest room. This means fresh linens and towels, extra pillows, plenty of closet and drawer space, and fresh flowers on the nightstand is always an appreciated touch.

Jonathan Adler zebra  ||  Guest soaps  ||  West Elm towels hand and bath towels

Tray of snacks for house guestsHow to prepare for house guestsTrays for house guests

No. 3 – Create a guest room tray. As a guest there’s nothing worse than having to ask your host time and time again for items they may need or have forgotten. A fully stocked guest tray will eliminate the ask all together. Some suggested guest tray additions would be; water (sparkling and flat), a carafe, glasses, napkins, coasters, a candle, matches, Advil, magazines, and treats. I love wrapping treats such as trail mix and cookies in re-sealable packaging so if your guests don’t dig in during their stay they’ll have something to snack on at the airport.

Getting ready for house guests

No. 4 – Bathroom extras. The most forgotten items when traveling are toiletries. Therefore stock the bathroom with all of the necessities; toothbrushes, toothpaste, razors, shaving cream, shampoo, conditioner, face wash, lotion, perfume, and soap. And may I suggest buying the small individually wrapped soaps to avoid the half-used-leftover-from-the-guests-full-of-germs-before-soap.

Luxe tray  ||  Guest toothbrushes  ||  Dauville bowl

RW-PHG8

No. 5 – Stock the fridge. It’s always best to check with your guests before arrival to make sure they don’t have any allergies or need any specific foods during their stay. Then fill your fridge with all of the standard items (milk, bread, coffee, wine, etc.) plus a few regional specialities they may not be able to get at home. For example we’ll have pimento cheese, BBQ of some sort, and homemade Southern biscuits (recipe to come!)

Williams Sonoma bread basket 
 
SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE

 

 

comments (0)
Keep Browsing
Copyright © Welcome by Waiting on Martha  /
Back to Top