No More Potato Rut

 Does anyone feel like you are rotating the same potato side dishes over and over again? I hope it's not just me! Mashed, baked, scalloped, roasted, fries, tots, hashbrowns, repeat. 

Thankfully there are enough ways to make a potato, it does take a while to feel like I've fallen in a rut, but it does still happen. Lately, this feeling has reared its ugly head mostly when I want to make some tasty roasted potatoes. 

When you think about it, there are a thousand (or more) different flavor combos to come up with when seasoning potatoes to roast in the oven, but when you're in the middle of a busy week, tired and just want to eat, inspiration doesn't always come easy. 

Thankfully, you have a friendly food blogger to do the brainstorming for you and come up with a delicious new way to roast that bag of taters hanging out in the kitchen right now. 

Roasted potatoes can go with literally almost any meal, making them a go-to for so many of us for busy weeknights. 

I used red for these, but yellow would be delicious too. With garlic, onion and Parmesan cheese, use pantry staples to create big flavor in every bite. Crispy on the outside, buttery and creamy inside-everything you want in a tasty tater.

If you are working on your meal plan for this week, you just stumbled upon the perfect side dish to add immediately!

 

 

Garlic Parmesan Roasted Potatoes

3 lbs. red potatoes, quartered

3 TBS olive oil

1/2 tsp. paprika

1/2 tsp. onion powder

1 tsp. garlic powder

1 tsp. Italian seasoning

1/4 cup grated Parmesan cheese

Salt and Pepper

Fresh Parsley, garnish

Preheat oven to 375. Lightly grease a large rimmed baking sheet. In a large bowl combine potatoes and oil. Add seasonings. Stir well. Transfer to baking sheet. Roast for 45-50 minutes until fork tender. Garnish with fresh parsley. 

One Last Lemon Dish

 Summer brings so many flavors that we love so much; and while we might enjoy them year round, they never taste quite as good as they do on a hot, sunny, summer kissed day! At the top of that list for me is lemon! From a tall glass of ice cold lemonade by the pool to some perfectly grilled chicken with a hint of citrus I can't enough.

 I am a lover of all things lemon, and thought it was about time I found a way to combine my obsession with another favorite around here, roasted potatoes. 

When I am making my weekly menu plan, I start with main dishes, move onto side dishes and then extras if needed. For example, if I am a making a big roast, or meatloaf, those will get a starchy side and a vegetable too. But if I'm planning a pasta supper, there is usually salad, garlic bread, or both. Over the years I have developed a so-called template that works for our family and it makes it easy to simply plug things into each category. 

What are the extras you ask? In the summer I add fresh fruit to as many meals as possible, or if we've been given some beautiful garden ripe tomatoes, those get sliced and put on the table. These are things that are seasonal to my template! 

When I'm planning suppers, if I get stumped, 9 times out of 10 it will be for a side dish! I don't like falling into a rut of always having the same things with the same meals. Of course we have favorites that if I tried to deviate from there would be riots, but other times it's okay for me to switch it up a bit. And when these moments happen, many times I turn to roasted potatoes. 

Why? Simple. I can make them a thousand different ways, so while they are yet another potato dish, they are still new because of unique flavors. Hence why I felt it was time to take my beloved summer flavor of lemon and find a way to utilize it in yet another roasted potato recipe. 

These spuds are perfectly crispy on the outside, buttery on the inside and bursting with bright, fresh flavor!By waiting until the end of the cooking time to add the fresh lemon juice, it elevates them to another level just before serving! They are perfect with anything you can think of, but grilled chicken or fish come to mind first! 

Summer might be coming to an end, but I'm hanging on with both hands, sucking every last bit of flavor out while I can, especially when it comes to lemon!

 Lemon Roasted Potatoes

3 lbs. small yellow potatoes, quartered

3 TBS olive oil

1/4 cup lemon juice

2 tsp. dried oregano

6 cloves garlic, minced

1 TBS dried parsley

Salt and pepper 

Preheat oven to 425. Place potatoes, oil, oregano, garlic, salt and pepper in a large bowl. Toss well. Transfer to a greased baking sheet. Cook 45 minutes, stirring once. Pour lemon juice over potatoes and sprinkle with parsley. Roast for 10 more minutes. 

 

Shared at Weekend Potluck

Bagel Or Potatoes It's Delicious

 Over the past couple years, Everything Bagel Seasoning seems to be every where, almost to an obsession level. And guess what...I'm totally here for it! I can't get enough of the stuff! I always have a big jar of it in my cupboard and I'm sprinkling it on everything from avocado toast to eggs and yes, even potatoes! 

If you've never had it, Everything Bagel Seasoning is a spice mix that was originally used on top of everything bagels. It's a blend of garlic, onion, sesame seeds, poppy seeds and salt. I'm pretty sure Trader Joe's put it on the map, but you can find it in any store.

 We love roasted potatoes and I'm always coming up with new flavor combos for them. I literally stand in front of my spice/herb collection and wait for inspiration. I pick up jar after jar thinking of how different ones would taste together. That's the great thing about roasted potatoes, they take on any flavor you can dream up. 

This one was a no brainer. My big jar of everything seasoning is always in the front of all the others. It was staring at me, begging to be put to yummy use. 

You won't believe these only have three ingredients when you taste the big flavor they get. Every single bite is a party on your tongue. I used red potatoes, but yellow would be just as delicious. I would love to try this on the tiny baby ones too, leaving them whole so the skin in covered in seasoning like in my Montreal Roasted Potatoes. 

I'm sure you have a ton of roasted potato recipes too, but hey, what's one more? Especially if you're an Everything Bagel Seasoning addict like me. You have your next steak night side dish, what are you waiting for?

 Everything Roasted Potatoes

3 lbs. baby red potatoes, quartered

3 TBS olive oil

3 TBS everything bagel seasoning

 Preheat oven to 425. In a large bowl mix all ingredients. Transfer to baking sheet in single layer. Roast for 30-45 minutes until brown and tender, stirring a couple times during cooking for even browning.

 

Shared at Weekend Potluck

 

Thank You Teachers

 The time has finally come. The day we have been waiting for since August. THE LAST DAY OF SCHOOL!!!!

Well, almost. The teen has 3 days of finals this week, and then he will officially be a Junior. (Yes, I teared up a little even typing that word. Mom isn't handling the transition well.) In fact, as I write this he is studying for finals, trying to finish the year strong. 

Everyone who knows me knows I am not one of those moms who dread summer break, but instead I count down the days almost as much as my kid. Having my boys home with me is my happy place. In fact, I am sad that this summer will be a little different since the boy has a job and is hoping to get some extra hours. But I know there will still be plenty of time for the fun things we look forward to so much.

This year has definitely been one for the history books. Our school was in person, with no online option, and we supported that decision from the beginning. Alex needed to be in the classroom and after being home from March-August last year, he was SO ready to get back to his friends and classmates. 

His high school handled the entire Covid crisis the best way they could. When cases were on the rise back in the fall, they shut down for a couple weeks to try to curb the problem before it started. Then after Christmas break, they kept the kids home for a week to prevent a post holiday surge. They had planned Zoom days in the calendar to promote extra cleaning and rest for the staff. So while the past 8 months might not have been "normal" we truly feel like the school year was a success! 

One of the classes Alex took that he enjoyed the most was Nutrition and Wellness. So much so that he actually got an award for being one of the top students of the sophomore class! Among other lessons about food and nutrition, there were many cooking labs...and we all know how much my kid loves to be in the kitchen. He would get so excited to tell me what they were making; and I adored the days when he would text me from school with pictures of what he was cooking. He baked some righteous Snickerdoodles and made a drool-worthy omelet, even getting the skillet flip just right! Needless to say, his food blogger mama was super proud.

This recipe is one of the dishes they made that he was sure to bring the recipe home for because he wanted me to try it. So I saved it until now, as my way to say a BIG thank you to not only his teacher, and all the CLHS teachers, but every single teacher every where. All of you are true heroes and you deserve a huge round of applause for keeping the train on the tracks this school year. Our kids needed to keep learning, weather it be in the classroom or at home, and you all adapted and made sure they got what they needed most. 

If you're planning a Memorial Day picnic, cookout or backyard barbecue, this potato salad would make a great addition to your menu. It's a little different than any other tater salad I make, so it was a nice change up for us, and will definitely be on our summer time menu rotation. 

Thank you teachers, from all of us students and parents for all that you do. Enjoy your summer vacation, and we hope when we see you again in the fall, it's the beginning of tad less stressful school year!

Picnic Potato Salad

6 medium potatoes, peeled and cubed

5 hard boiled eggs, chopped

5 stalks celery, chopped

3 green onions, chopped

1 cup mayonnaise

1 TBS yellow mustard

1 TBS apple cider vinegar

1/2 cup dill pickle relish

1/2 tsp. garlic powder

1 tsp. sugar

Paprika

Salt and Pepper 

Cover the potatoes with cold water. Bring to a boil. Reduce heat to medium and cook for 10-12 minutes until fork tender. Drain and allow to cool completely. In a medium bowl whisk together mayo, mustard, vinegar, relish, garlic powder, sugar, salt and pepper. When potatoes are cool, add to a large bowl with eggs, celery and onions. Pour dressing over and gently mix. Allow to chill an hour before serving. Garnish with paprika.  

 

Inspired by Center Cut Cook

Steaks On The Grill Potatoes In The Oven

When you're grilling what do you plan for side dishes? Do you try to cook everything on the grill? Do you plan some make ahead things waiting on you in the fridge? Do you let the master griller in your house take care of the main dish while you cook the sides inside? 

I would say I am definitely a mix of all three, depending on the situation and how many I am cooking for. If we are doing a big cookout I will make sure some tasty sides can be prepared earlier in the day so we are only waiting on the burgers and dogs come supper time. But if we are just grilling for the four of us, I am happy to let Mr. E take stand over the hot grill while I am in the comfortable AC taking care of the rest of the meal.

Roasted potatoes are a classic side dish for steak night, and I have many different varieties we enjoy! Crispy Roasted Reds, Garlic Roasted, Fingerlings, Barbecue Roasted....so many more! And now we have one more that I am totally obsessed with! 

These only have 4 ingredients, one of them being optional, and the star is Montreal Steak Seasoning. I always have a bottle on hand because I use it on steaks, chicken, burgers and even in a fantastic dip that is addictive!

For this recipe I chose the baby creamer potatoes. They can be cooked whole, with the skin on, and the seasoning clings to every inch of it while it crisps up on the oven, all while the inside takes tender and buttery. 

If you can't find the creamer variety (or if they aren't in the budget--they can be a little pricey at times) red or gold baby potatoes, quartered would work well too.

We are celebrating the arrival of grilling and cookout season. These simple, but flavorful potatoes will definitely be making an appearance over and over all summer long! 

 Montreal Roasted Potatoes

3 lbs. creamer potatoes

3 TBS olive oil

2 TBS Montreal Steak Seasoning

Dried Parsley

Preheat oven to 400. In a large bowl combine potatoes, oil and seasoning. Toss to coat. Transfer to a large baking pan. Roast for 30-40 minutes until fork tender. Sprinkle with dried parsley before serving.

 Shared at Weekend Potluck

 

Welcome 2021

 We made it! There were definitely days over the past year (well, really since March) I think some of us thought 2020 was going to drag on forever in some sort of nightmare loop. But alas, Christmas came and went, and the ball dropped at midnight as planned. I don't know if another year has ever been welcomed with such excitement and anticipation. Sure, not much has changed thus far, but a new year brings new possibility and hope at the end of a very long dark tunnel. 

Now is the time a lot of people make those resolutions. Like I've said before, it's not really my thing. In fact, I think it sets us up for failure and feelings of guilt when we lose sight of them. So instead, I simply try to make a conscious effort to be better than I was the year before, even if only in little ways. 

In 2021, I have decided to focus on two things in my daily life. The first one, is simply something we all need to work on every single day...being more kind. I would like to think I am a kind person, but if there is one thing this pandemic showed me is that every single one of us needs to put more kindness and empathy out into this world. There are so many that don't have an ounce of either it seems, that the rest of us must show a little extra. 

The next one was inspired by our pastor's sermon this week at church. Listening. I know I could improve on this and am truly going to try to make more of an effort. Mostly, I want to actively listen while my lips are sealed. Many times, my brain is working so fast, my ears seems to tune out. I realize I need to slow down and take more in. 

So that is how I am going to attempt to improve in this new year, even if just a little. What about you? Do you have a list of things you are striving for? Maybe eating better? Cooking more? Trying new foods? 

I thought this was a great dish for the first recipe of 2021 because of the dreaded mushrooms. Our family are big fungi fans, but I hear from so many fans who don't dig on them. Maybe this year could be when you give them another try. They certainly add some rich, earthly flavor to this delicious soup. But I guess if that is a no-go for you, you could omit them too! 

 I hope however you are entering 2021, it's healthy, safe and with love in your heart.

 Mushroom & Corn Chowder

1/4 c. butter

3 carrots, diced

3 celery stalks, diced

1 medium yellow onion, diced

8 oz. button mushrooms, sliced

2 garlic cloves, minced

10 baby gold potatoes, cubed, skin left on

 4 c. chicken broth

2 c. half and half 

2 (15 oz.) cans cream corn

1 TBS dried parsley

1 TBS cornstarch

1 TBS water

Salt and Pepper

Dried Chives

Bacon Bits

Shredded Cheese

 In a large stock pot, melt butter over medium heat. Saute' carrots, onions, celery and potatoes for 5 minutes. Add garlic and mushrooms. Saute' for 5 minutes more. Add broth, salt and pepper. Increase heat to high and bring to a boil. Cover, reduce heat to low and simmer for 10 minutes until potatoes are tender. Add half and half, corn and parsley and stir well. Increase heat to medium-high. In a small bowl mix together cornstarch and water. Once soup is boiling again, add cornstarch mixture and stir well. Lower heat to simmer and cook for about 15 minutes until just slightly thick. Garnish with dried chives and serve with shredded cheese and bacon bits.

 

Shared at Weekend Potluck

Turkey Burn Out

 Do you still have some holiday turkey sitting in the fridge? Have you been eating it every day since Thursday? Are you tried of it yet? Looking for something to switch up the menu plan this week? Have you come to the right place! 

For the past few years I have really embraced making baked potatoes in a main dish for simple supper. We top them with yummy things like broccoli and cheese, or even sloppy jo mix, add some simple side dishes and dinner is done. Believe me when I say a stuffed spud with a side salad or cup of soup can make a filling meal after a long day.

These came to be when I had an extra package of store bought pulled pork in the fridge. Have you tried the pre-packaged barbecue pork? I have to admit, it is pretty darn good! I have found some really delicious ones at Kroger, Aldi and Walmart. There is no shame in taking a little help from the store now and again. The only complaint we ever have about the store bought pulled pork is the lack of sauce. We like ours extra saucy, so I always add a cup of our favorite barbecue sauce when heating it up. 

If you have leftover pork, that would certainly work perfectly too. In fact, if you have shred some of that holiday turkey and mix it with barbecue, I bet it would be delicious too! 

The first time I ever made these, my oldest deemed them "cowboy potatoes" because he said they reminded him of a pulled pork nacho he had at a food truck at school, and those were called "Cowboy Nachos". I'm not sure cowboys would approve or not, but a fun name only adds to the appeal! 

After so much cooking last week, put some ease into your menu this week. A simple baked potato can be transformed into something extra special and yummy. Lay out a bunch of toppings and let everyone assemble their own, for even less work for you!  

 

Cowboy Potato Bar

4 large baking potatoes

1/4 c. olive oil

1 lb. barbecued pulled pork, store bought or left over

1 c. barbecue sauce

Butter

Sour Cream

Green Onions

Pickled Jalapenos

Shredded Cheese

Preheat oven to 400. Scrub each potato and dry. Baste each potato with 1 TBS oil and sprinkle with salt. Wrap in foil and cut a slit on the top. Bake for 1-1.5 hours until fork tender. In a large skillet over medium heat, warm pork through, adding the extra barbecue sauce if necessary. When potatoes are cooked, cut open and add pork and toppings. 

 

Shared at Weekend Potluck
 

Weeknight Side Dish

How have your days been lately? Super busy? Not enough hours in the day? Feel like your to do list is never ending. You cross one thing out and three more get added? I feel you. Seriously. We are in the same boat. 

Even being home more isn't changing how much I need to do, and I know all you out there who are still working from home, or the kids have remote learning, or both, know exactly what I'm talking about. There are truly days I put Max to bed and wonder what I accomplished in the day even though I know I got things done. It never feels like enough. 

All of you know I am a meal planner from way back. It's the only way I know how to function and I truly don't think there has been one day in our 17 year marriage that dinner time rolled around and I said "I have no earthly idea what to make for supper." Heck, when I still worked outside the home, before Alex was born, I had a dry erase board on the fridge with the meals wrote out so if Adam beat me home from work, he could start cooking. I told you it's always been the way I have done it. 

Sure, I switch things around here and there when life demands it, but for the most part, the meal plan I sat down and made this past Friday will be the way it goes for the next 7 days. 

No matter how much this system works for me, I also know without a doubt there are many out there who have another way. A more "fly by the seat of your pants" approach, and when you need to come up with something quick, and don't want to put too much effort in, these potatoes are for you!

A tasty side dish to really any meal, these roasted potatoes are done just a little different than others I've made. Usually it is season, throw on the pan and bake. But for these, you want to take the couple extra minutes it takes to make sure they are flesh side down. This will allow them to get extra crispy on the outside while still being buttery and delicious on the inside. 

If your daily planner is filled to the brim and you agonize over dinnertime every night, try doing a little meal planning of your own. Maybe not quite as meticulous as me, but a few mental notes of things you could have so a plan is already in the works on those days when you just can't do one more thing.

 Crispy Roasted Potatoes

3 lbs. baby red potatoes, halved

1/4 c. olive oil

1 tsp. dried rosemary

1 tsp. garlic powder

1 tsp. salt

1/2 tsp. black pepper

Preheat a large baking sheet in oven set to 400. In a large bowl mix all ingredients. Stir to coat. Place potatoes flesh side down on hot pan. Roast for 30-40 minutes until tender and crispy.*NOTE* For this recipe you want to look for the "size B" red potatoes.

 

 

 

 

Full Holiday House

Last week I gave you a recipe to help you get supper on the table for those holiday house guests that are about to descend! This week? I've got a delicious breakfast or brunch dish to do the same thing!

This is one of those side dishes I make morning, noon or night! It's great for a big holiday breakfast or brunch, but just as delicious for dinner too. We love it with everything from eggs to ham! In fact, I started making it after going to my husband's aunt's holiday party every year...where a huge ham and this were the main attractions!

Sure the big holiday meals are what everyone looks forward to, but you've got to eat other times too! Your full house will love waking up to this, or even coming home to it after that 4am shopping run on Black Friday.

And if you happen to be a planner, this would be amazing on Christmas morning too!

One of the best things about the holidays is having a house full of those people we love most in the world; but it can be one of the most stressful too. It's okay. It doesn't mean we love them any less, it just means we have to be creative when it comes to meal times...and make sure we've got some yummy, simple dishes in our back pocket, just like this!

Hashbrown Casserole

32 oz. bag frozen diced potatoes

2 c. shredded sharp cheddar cheese

1 can cream of chicken soup

1 c. sour cream

1 tsp. onion salt

Salt and Pepper

Dried Chives

Preheat oven to 350. Grease 9x13 baking dish. In a large bowl mix frozen potatoes, soup, sour cream, 1 cup cheese, onion salt, salt and pepper. Transfer to baking dish. Bake 40 minutes. Sprinkle with remaining cheese and dried chives. Bake 5-7 minutes more until cheese is melted. Allow to sit for 5 minutes before serving. *NOTE* No need to thaw the potatoes. Just break up any large chunks before mixing. 

Shared at Weekend Potluck

Not My Kid

By now anyone who has been reading this blog for any period of time knows I don't produce picky kids. My boys will eat pretty much anything I put in front of them. They both had sushi at a young age, Alex at 5, Max at barely 2. Alex talked about calamari in Kindergarten. One of Max's favorites is my tuna salad.

And yes, before you say it, I know exactly how lucky I am. I don't have it in me to deal with picky eaters. (props to all the parents who struggle every single day) and I think God was merciful to me.

But everyone has likes and dislikes. And even kids are allowed to genuinely not enjoy the flavor of something. That is being picky. That's being human. From an early age Alex hated ranch, and anything flavored with ranch. He would come home in 1st grade and talk about all the kids dipping their pizza in ranch dressing and tell me "Mommy, that's just gross. They are ruining perfectly good pizza!"

As he grew older, he did find some things with a ranch flavor to enjoy. My Ranch Bacon Pasta Salad and Cool Ranch Doritos at the top of that list. But the creamy white dressing? To this day, and he just turned 15, he will not touch the stuff!

Thank goodness his palate grew with him because had it not, these potatoes would have never come to be. And Oh. My. Word. are they good! Seriously, we were fighting over them. All three boys asked for seconds and told me over and over how I needed to make them again soon!

I love serving them right off the pan, kinda like potato nachos. Perfect for parties or game day! No matter what you serve them with, I guarantee they will be a huge hit at your house too! Plus, if you have kids who do love ranch...they won't complain one bit about dinner that night!

Loaded Ranch Potatoes

3 lbs. red potatoes, quartered

3 TBS vegetable oil

3 tsp. ranch dressing mix

3/4 c. shredded cheddar cheese

1 (2 oz.) package real bacon bits

Dried Chives

Salt and Pepper

Preheat oven to 450. Lightly grease a large rimmed baking sheet. In a large bowl combine potatoes and oil. Stir well. Sprinkle with ranch mix. Stir well. Transfer to baking sheet and spread into even layer. Season with salt and pepper. Roast for 35-40 minutes until fork tender and lightly browned. Sprinkle with cheese and bacon bits. Roast for 5-7 minutes until cheese melted. Sprinkle with chives. Serve straight from pan.  

Shared at Weekend Potluck
Shared at Meal Plan Monday

BBQ Side Dish

You've planned the entire cookout. The meat is marinading, the salads are chilling and the ice cream is churning. You just need one more side dish. What could it be? 

How about something that takes the barbecue flavors we all love this time of year, and gives them to your guests in a whole new way? On. Potatoes. Wait, what?  Mind blown!!!

These happened by accident at our house...which isn't that uncommon. I had a beef roast for the grill, and red potatoes were on sale at the store. Great. I will throw some in the oven and roast them. I had a plan. Then I woke up and decided I wanted something new. The roast was just simply seasoned with steak seasoning, so I knew I could ramp up the taters' flavor.

Oh my gosh, did I hit this one out of the park! We love great barbecue, so I can't believe I never thought about doing this before, but can guarantee we will again! 

They are perfect with whatever you're grilling up this summer! From chicken, to steak to burgers, throw some of these in the oven and you're meal will go to the next level! If you're planning a big July 4th blowout..wow your guests with these!

Barbecue Roasted Potatoes

3 lbs. red potatoes, cut into 1 inch pieces

1/4 c. vegetable oil

4 tsp. chili powder

4 tsp. brown sugar

2 tsp. garlic powder

2 tsp. onion powder

1 tsp. paprika

1 tsp. salt

Black Pepper

Dried Parsley

Preheat oven to 400. Spray a large baking sheet with nonstick spray. In a large bowl combine potatoes and oil. In a small bowl mix brown sugar and all seasonings, except pepper and parsley. Sprinkle over potatoes. Stir and mix well. Transfer to baking sheet. Sprinkle with black pepper. Bake for 45-60 minutes, stirring every 15 until fork tender. Garnish with parsley before serving. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

24 Days

What is the count down for? Spring of course! Wednesday. March 20th. That is when the sun will shine, the thermometer will rise and the flowers will bloom!!!

Wait, you mean it doesn't work like that? Well, now I'm disappointed. Denial...it's not just a river in Egypt!

Let's face it, even when the calendar tells us Spring is here, it more than likely won't feel like it outside. At least, that's how it is here in northern Indiana. In fact, we will probably still have some down right cold days in the forecast...and yes, even more of the white stuff. (Anyone else remember hunting Easter eggs in flurries last year in April??!!)

So while yes, it does give us something to look forward to, and puts a light at the end of the long winter tunnel, we can still use some warm, delicious meals to come home to!

Weather it be on a snowy freezing day, or even a dreary rainy one, soup is my go-to. Sitting down to a piping hot bowl of something warm truly warms me inside out and helps to wash the day off me.

If you like broccoli and cheese soup, this will make you smile! It's basically that classic pumped up with even more veggies, and flavor! I have a feeling it will become part of your regular meal rotation. 

Spring is coming folks. If we can just hold out a little longer, we will feel the sun on our faces, see the birds again and maybe, just maybe, be able to step outside without 25 layers!

Crock Pot Cheesy Vegetable Chowder 

8 gold potatoes, cubed

3 large carrots, chopped

4 celery ribs, chopped

1 medium white onion, chopped

2 crowns broccoli, chopped

6 c. chicken broth

1 c. water

1 chicken bullion cube  

4 TBS butter

1/2 c. flour 

3 TBS mustard

2 c. milk

3 c. shredded sharp cheddar cheese

Salt and Pepper to taste

Put all vegetables in Crock Pot. Add broth, water, bouillon, salt and pepper. Cook on LOW for 6-8 hours until tender. About 30 minutes before serving, melt butter over medium high heat in a skillet. Add flour and cook until combined about 2 minutes. Slowly pour in milk and whisk constantly until smooth with NO lumps. Add mustard. Cook for about 5 minutes until thickened, whisking a lot. Pour into soup. Mix well. Add cheese in small batches, stirring between each. Cook until combined and slightly thick.

Shared at Weekend Potluck

Soup Weather

I had a friend tell me the other day "I would make soup every day if I could." You know what? That's not a bad idea, especially this time of year.

A couple weeks ago when the Polar Vortex hit and we had windchills down to -50 degrees, the big pot of soup cooking all day on the counter was truly the only thing that made it okay. Mr. E was starting cars every 2 hours in the overnight to make sure they didn't freeze; and even though Alex was home from school, I still had to go out and start the car during the day too. It was the kind of cold that immediately hurt your face, and your soul!

And while those temps are gone, we still have cold weather ahead, in fact, snow is once again in the forecast, so plenty more time to put some great soup recipes to good use.

Plus, let's face it, while we all look forward to spring, the weather is brings isn't always the sunny, warm beautiful variety we have in our heads. Here in Indiana, those days are mixed with chilly, rainy, wet, miserable ones that also call for soup!

This is a terrific veggie soup with the addition of a favorite around here, cabbage!  In fact, you could make it totally meat free by swapping out the chicken broth. Perfect for your Meat Free Monday!

If you are tired of the cold, the snow, the wind, the slush, the ice, and pretty much winter all together, have a seat next to me. We can lament together; and whine over a big bowl of soup!

Crock Pot Cabbage Soup

1 medium head cabbage, chopped

3 celery stalks, finely chopped

2 medium carrots, finely chopped

1 medium white onion, chopped

2 medium potatoes, peeled and cubed

1 (12 oz.) bag frozen green beans

1 1/4 c. frozen corn

1 (15 oz.) can diced tomatoes, with juice

2 TBS tomato paste

1 tsp. garlic powder

1 tsp. Italian seasoning

1 (32 oz.) box chicken broth

2 c. water

2 cubes chicken bouillon

Salt and Pepper to taste

Combine all ingredients in Crock Pot. Stir well. Cook on HIGH for 1 hour. Reduce heat to LOW and cook for 6-8 additional hours. 

Shared at Weekend Potluck

Pumpkin Fun

It is no secret to anyone that knows me that I am not a huge fan of fall. Sure, there are a few things I enjoy about it. but to me it is quite simply a gateway to cold and yuck for several months.

But when I'm trying to look on the bright side, and talk about the parts of autumn I do enjoy, I always mention trips to the pumpkin patch, picking apples, fall festivals, and the one thing these all have in common in our house. The fact that when we get home, there will be a big pot of soup, that has cooked all day, waiting on us.

One of the simplest pleasures in life is walking in the house, after being outside on crisp day, and instantly being greeted by the smell of a delicious meal, and the warmth it brings. 

To show you I don't just talk the talk, but I walk the walk too, this was the recipe I made the day we made our annual trip to Neptune, Ohio for some of the cutest painted pumpkins around! About an hour away, Karen's Painted Pumpkins is a stand we discovered a few years back, and ever since we pick a day in fall, and make it a fun trip. This year's even included a snack at the ice cream stand, and some shopping too. 

Aren't those just the cutest? And yes, Mommy scored major points by asking ahead for her to make a "Melmo" one!

This tasted SO good after our fun trip. It was a delicious end to a beautiful, fun filled day! I served some crusty bread on the side and it was simply perfect.

Soup season isn't going anywhere, so having some new ones to add to your rotation is a must! Hopefully this one makes its way to your table soon!

Crock Pot Cheesy Sausage Chowder

1 lb. smoked sausage, diced

3 large baking potatoes, peeled and chopped into 1 inch cubes

1 red bell pepper, diced

1 medium white onion, chopped

2 (14 oz.) cans chicken broth

1 1/2 c. heavy cream

2 TBS cornstarch 

2 tsp. all purpose seasoning, use your favorite

1 tsp. garlic powder

3 c. shredded sharp cheddar cheese

Salt and Pepper to taste

Add sausage, potatoes, onion and peppers to slow cooker. In a medium bowl whisk together broth, cream, corn starch, seasoning, garlic powder, salt and pepper. Pour over sausage mixture. Stir well to combine. Cook on LOW 5-6 hours. Stir well. (Don't worry if it separates a bit while cooking, just stir until it incorporates again) Turn heat to HIGH. Add cheese and stir until creamy and melted. Cook for about 10 minutes to thicken. Turn heat to warm until serving time. Garnish with extra cheese if desired. 

Inspired by Miss in the Kitchen 

Shared at Weekend Potluck

BEST Potatoes EVER

Yeah, so that's a pretty big claim, huh?! How can I be so bold? Well, it's because I can honestly say of all the roasted potatoes I've made over the years, and trust me, there have have been a lot, these are hands down the best tasting, most tender, perfectly what I was looking for version.

How did these magical potatoes come to pass? It's simple. The same way most new recipes are coming out of my kitchen these days. Baby cravings!!

For those keeping track, I am now 6 1/2 months pregnant, and yeah, pretty much hungry all the time. When my tongue sets it's sights on something I can't let it go. I obsess about it until the craving is satisfied. Just like with Alex, my cravings aren't really strange or made up of weird combos, they are just foods I love, and when I want them, I want them NOW.

Such was the case with this recipe. I was having Mr. E barbecue a roast on the grill, had our first batch of sweet corn of the summer, and wanted some tasty taters to go with it. I'm not joking when I say I planned this meal on a Wednesday, before my weekly grocery trip, and literally could not stop thinking about it until Sunday when it was finally time to execute.

These come out of the oven with just the right about of crispy outside, but tender, buttery inside. They have such a robust flavor, with only a few ingredients, making them super easy too. Serve them with whatever you've got coming off the grill, from steak to chicken!

I'm sure everyone has that one potato recipe they consider to be the best ever, and right now, for me these are it!

Garlic Roasted Potatoes

3 lbs. honey gold potatoes, or any small yellow potato, quartered

1/4 c. olive oil

6 cloves garlic, minced

Salt and Pepper, to taste

Dried Parsley 

Preheat oven to 400. In a large bowl whisk together oil, garlic, salt and pepper. Leave at room temp for about 5 minutes. Add potatoes and toss to coat. Allow to marinate at room temp for 20 minutes. Transfer to a large baking sheet. Add extra salt and pepper.  Bake for 1 hour, stirring a couple times, until browned and fork tender. Garnish with parsley before serving.

Mother's Day Cookout

Yes, if you haven't been paying attention to the calendar, we are now only 6 days away from Mother's Day. (For you guys out there, I know what you're thinking..."Oh good, I've still got 5 more days to shop!") But some of us are already planning how we will treat mom to a special day; and for many of us, that will include a meal!

If we are lucky here in Indiana, and the weather cooperates, we will actually be having a cookout with my parents to celebrate the day. With this being the first Mother's Day my mom is without hers (Grandma passed away back in March) we wanted to make sure mom has an extra happy day with all of us around.

What type of meal are you planning for Sunday? If it includes any type of grilling out, or barbecuing, have I got a treat for you. Mom love tater salad? Well then, have I got a treat for her!

This was actually a recipe I came up with for my little guy. He LOVES loaded mashed potatoes, and had been asking me to make them for weeks. But to be honest, I'm in total "summer time" foods mode. All I can think about are dishes that show up more when it's warm out. I don't care if the weather hasn't been cooperating, it is what my taste buds are craving.

So, simple solution. Take all the same flavors and put them into a backyard barbecue, picnic in the park, cookout take along, friendly potato salad. After all, potatoes, cheese, onions and bacon are going to be mouth watering delicious any way you serve them!

Rather you're looking for some side dishes for mom's special day, or planning ahead for those graduation parties and family reunions this summer, this will definitely be one you want to keep in mind!

Loaded Potato Salad

7 medium Yukon gold potatoes, peeled and cubed

1 lb. bacon, cooked crispy and chopped, reserve a little for garnish

3 large green onions, chopped

1 c. shredded sharp cheddar cheese, reserve a little for garnish

3/4 c. sour cream

6 TBS mayo

Salt and Pepper to taste

Dried Chives, for garnish

In a large pot, cover potatoes with cold water. Bring to a boil and cook until just fork tender. Drain and rinse with cold water. Set in fridge until completely cool. Mix potatoes, bacon, green onions and cheese in a large bowl. In a medium bowl stir together sour cream, mayo, salt and pepper.  Pour over potato mixture and mix well. Garnish with extra cheese, bacon and chives. Chill at least 2 hours before serving. 

Soup, Decorating and AC

Oh, Indian Summer, how we've been enjoying you! The first entire week of November we were well into the 70's every. single. day. It was bliss. Especially since we know all too well the reality check we are in for.

The only downside to it being that warm this time of year is the fact our beautiful shade tree in our front yard can't really do its job with all the leaves missing. So that means, our house quickly becomes an oven, and well, mama doesn't do oven, unless it has supper in it!

Picture this. It's Sunday afternoon, about 70 degrees outside, and I'm busy doing a ton of housework, plus cooking, plus switching out Halloween decorations for Thanksgiving ones. Oh, and the cooking? It was of course, soup, because it's fall, and no matter how warm, we are eating soup. But between the heat of the Crock Pot, the sun shining, no shade and me running around like a mad women...it was time to turn on the AC. Yep, I'm that girl. (The same girl who raked leaves later in the week wearing flip flops and capris!)

What a combination though. Putting up Thanksgiving decorations, cooking a hearty warm you up kind of soup, all while running around in sandals with the AC on. It was a funny scene, let me tell you.

But the most important part of the tale, is the soup of course! Okay, technically it's a chowder, thicker and more hearty. You are going to L.O.V.E. this one! It's the epitome of set it, forget it, enjoy it! Not to mention, pour, stir, pour some more, stir again and cook. Done. I know this one is going to become a regular in our house when cold weather hits!

Temps will be falling any minute now, and we will be missing this beautiful weather for the next several months. The AC will quickly be changed over to the furnace, and those turkeys I just put out will be traded out for snowmen and Santa. But as the thermometer plummets, at least I know we can ease our pain with a delicious meal.

Crock Pot Corn Chowder

1 (15 oz.) can creamed corn
1 (10 3/4 oz.) can cream of mushroom soup

1 lb. frozen corn

3 c. milk

1 small yellow onion, diced

1 lb. diced ham

1 1/2 c. frozen shredded potatoes

2 tsp. dried parsley, extra for garnish
2 TBS butter

Salt and Pepper to taste

Combine all ingredients in Crock Pot. Stir to combine. Cook on LOW for 6 hours. Garnish with parsley.

Shared at Weekend Potluck

New Potatoes

That title actually has double meaning for this recipe. Obviously because it's a new recipe, but also because it is made with the "new" baby sized potatoes. I love when new blog posts are that easy to name!

My favorite potato chip on the face of the planet is a crunchy salt and vinegar. Oh the saltiness, the sour tang, the crispiness....how I love thee. Mr. E and I are also the ones at the fair, eating the big plates of curly fries or "potato stacks" drowned in malt vinegar. In fact, I keep a bottle in the fridge for drizzling whenever we want!


I've told you before how much I love cooking with the Yukon gold potatoes, small, medium or large. They are buttery, tender and take on whatever flavor they are cooked with, making them so versatile for so many things.

These are the perfect side dish for a beef dinner, whatever type it is. I served them alongside a beef roast, but they would be delicious with steak, burgers, or even sloppy joes. If you aren't as big of a fan as the vinegar as me, start with a little and see how they taste. We like a strong flavor, but it might be overpowering for some. The contrast of it with the salt and buttery potatoes is pretty hard to beat!

Potato dishes are one of those things you can have a million of and still look for more!

Salt & Vinegar Potatoes

3 lbs. "size B" Yukon gold potatoes, halved or quartered

4 TBS olive oil

3 tsp. dried rosemary

3-4 TBS red wine vinegar

Salt and Pepper to taste

Kosher salt

In a large skillet or dutch oven, cover potatoes with water. Bring to a boil and cook about 10 minutes until just fork tender. Drain. Wipe out pan. Heat oil over medium high heat. Add potatoes. Don't move for about 2 minutes, allowing them to brown. Add rosemary, salt and pepper. Cooking, stirring frequently about 10 minutes until golden. Turn off heat. Add vinegar and stir well. Sprinkle with kosher salt. 

Fall in a Bowl

We have been having some beautiful Indian Summer weather here in northern Indiana this week. For those who have never experienced this seasonal phenomenon, it's the streak of warm, sunny, summer like days you have right after a cold spell...and right before the chill sets in for good. We're talking warm days where you have to dig back out the capris and flip flops you just put away. It's been gorgeous, but we are all holding our breath, knowing it won't last.

The only downside to this warm spell is when you've planned traditionally fall meals to warm your family up, and they are already warm enough the AC is running. Oh well, they are still yummy and perfect to 1. save for those upcoming cold days and 2. share with those who are actually enjoying autumn like temp.

How about a soup you have to chew? Okay, probably not the most appetizing description, but when I think of chowder, that's the first thought that enters my mind. It's a soup with big chunks of veggies or meat, even bigger than a stew, covered in a rich, flavorful broth. Y-U-M!

This one happens to look like autumn in a bowl too. Those vibrant orange and yellow colors of the season, in a delicious meal that you can easily make after a long, busy day. Plus, it has bacon, and that just makes everything better.

If you're having some Indian Summer weather in your neck of the woods, maybe this wouldn't be supper tonight, but I guarantee if you jot it down or print it out, there will be a day very soon you're so happy you have it! 

Autumn Chowder

5 large carrots, sliced

1 medium white onion, minced

3 cloves garlic, minced

6-7 Yukon Gold potatoes, cubed

6 slices bacon, chopped

2 TBS butter

1 (32 oz.) box chicken broth

1 (14 oz.) can chicken broth

2 c. milk

1 TBS dried parsley, extra for garnish

3 c. shredded sharp cheddar cheese

2 TBS cornstarch

2 c. frozen corn

Salt and Pepper to taste

In a large stock  pot, cook bacon until crisp. Remove with slotted spoon to paper towel. Reserve some for garnish. Add butter to pot. Saute onion, garlic, carrots and potatoes for about 5-7 minutes until onions are soft. Add chicken broth. Stir well. Cover. Bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes and carrots are fork tender. Add corn, milk, bacon and parsley. Stir well. Cook on low for about 5 minutes until heated through. In a bowl, combine cheese and cornstarch. Add to soup, stirring constantly. Increase heat to medium and stir until cheese melts. Reduce to low and cook until slightly thickened, about 5 minutes. Garnish with extra bacon and parsley.

Inspired by Thriving Home
Shared at Weekend Potluck

Anything Stuffed Is More Fun

So many parents email me and ask how they can get their kids to eat more and be less picky when it comes supper time. As many of you know I have the world's most non-picky eater living in my house, but that doesn't mean I can't empathize and try to help these desperate mom and dads in any way I can.

One thing I've learned about kids is if you can find a way to combine two of their favorite dishes they do eat into one, new meal, you will be a rock star. Pizza Grilled Cheese. Chili Pasta. You gee idea. It's a sure fire way to know they will eat something new, because it is actually two old stand bys.

Another way to ensure kids will run to the supper table is to add the word "stuffed" to anything. For whatever reason, stuffed not only means fun but also yum!

And now I have a dish for you that takes both of these tips into a delicious one. Kids love tacos. Kids love potatoes. Kids love stuffed anything. May I introduce you to taco spuds. Yep, all the taco fixins you love stuffed inside a fluffy baked potato.

These make a terrific simple supper, or serve them "bar" style at your next party! Either way, your kids are going to flip for them!

Taco Spuds

1 lb. ground beef

4 large potatoes, baked

1 packet taco seasoning
2/3 c. water

Diced Tomatoes

Diced Green Onions

Shredded Taco Cheese

Other toppings

Salt and Pepper to taste

In a large skillet skillet brown beef. Season with salt and pepper. Drain if necessary. Add taco seasoning and water. Stir to combine. Bring to a boil. Reduce heat and simmer until slightly thickened. Cut potatoes open and gently squeeze to make opening. Fill with taco meat and add desired toppings.

Shared at Weekend Potluck