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.

 

 

 

 

Cookie Sheets & Cabbage

A few weeks ago I read an article and it got me thinking. I can't remember where it was, and I literally read it in the 2 minutes of "free time" I had one afternoon, but basic gist of it was how an old, brown, beat up baking sheet should become the go-to gift at baby showers.

Um, what? I know that's what you're thinking because I was too. But the author's point was a baking sheet like that was reliable, still did the job, it was her "safe" one, and while it was ugly, it was still 100% okay. She went on to say how she has new, shiny, pretty ones, but things like that tend to make her nervous; and all of this was related to parenting.

Being a mommy (or daddy) is HARD. And some days it is ugly. It isn't shiny or new. But in the end, we get the job done. There is soooooo much pressure out there to be the perfect parent (Thanks, social media) and we need to know it's okay to not only realize it's hard, but there will be times when it isn't picture perfect and not only do we need to admit that, but also embrace it.

Well, the whole thing got me thinking and I decided I needed to start being more okay with the "ugly" in my life. My kids love me just as much on the days when the house is clean, I'm in nice clothes, my hair and make up are done, as on those that it looks like a tornado just went through the living room, my clothes are wrinkled and I was lucky to comb my hair let alone put make up on. They. Do. Not. Care.

So fast forward to when I made this recipe. Yep, as you can see in the pic, there is my old, brown, worn out baking sheet. If I'm keeping it real, I will admit the photo wasn't supposed to be taken on it. I tried to transfer those beautiful cabbage steaks to a spotless white plate, but they started to fall apart.

Now as a food blogger, of course I always want appetizing photos. Pretty ones that will catch the reader's eye. The "perfect" shot if you will. So, there I was panicking a little, getting overwhelmed, and almost ready to scrap the whole thing. Then I remembered that article. It doesn't have to perfect. It will be okay. I took out the camera, and I think captured just how yummy the food can be, no matter what the background looks like.

 I am a perfectionist, so it is a daily battle for me to accept things that aren't. I live with 3 boys. I have a husband who likes to "collect" things, I have a teenager and a toddler. My life is going to be messy. There are days when I am going to be in comfy clothes, messy hair and no make up...and then realize I have to run to the store. You know what, it will be okay.

Oh, and by the way, if you love cabbage as much as we do, this is about the easiest side dish you will ever make, and it's absolutely delicious, regardless if you cook them on a pretty baking sheet, or one with character like mine!

Roasted Cabbage Steaks

1 large head cabbage, outer leaves removed

1/4 c. vegetable oil

Salt and Pepper, to taste*

Preheat oven to 400. Coat a large baking sheet with nonstick spray. Slice cabbage into 1/2 inch circles. Brush oil on both sides. Season with salt and pepper. Roast in oven for 30-40 minutes until tender, and brown around edges. *NOTE* We like lots of black pepper with cabbage, so I use lots!

Shared at Weekend Potluck

Shared at Meal Plan Monday

Turkey Day Plan

One. Month. People.

Have you looked at the calendar to even realize what I'm referring to? Yes...that's right, the biggest foodie day of the year is only 4 weeks away! Thanksgiving 2017 is coming and coming fast!

Now, I know for many of you, it isn't even a blip on your radar yet, and you're saying "EMM...I am not even ready to start planning yet, don't rush me." And that is okay. But I am a planner...big time. So, if I were hosting I would already be coming up with a menu, making shopping lists and marking days on the calendar for prep. I know I can't be the only one, so this is for you!

For so many of us big holiday meals are filled with family favorites. Those dishes that show up every year, and everyone looks forward to. But I also know many like to add new things to keep it new and exciting.

To me, the side dishes are the easiest to experiment with. You can still have all the ones everyone craves, but add in a couple newbies too. If you're planning on making a couple veggies anyway, why not something delicious, simple and unique?

We loved these SO much! And since I don't host Thanksgiving, they will become part of our regular dinner rotation...yes, that's how easy they are! Plus, I love the colors...like fall in a bowl!

If you're already planning your Turkey Day Table, I salute you! If you are a "wait until the last minute" host, that is okay too..just remember to come back in a few weeks!

Roasted Carrots and Mushrooms

1 lb. baby carrots, patted dry

8 oz. white button mushrooms*

1 medium yellow onion, cut into wedges

1/4 c. butter, melted

2 TBS Worcestershire sauce 

2 garlic cloves, minced

Salt and Pepper to taste

Preheat oven to 425. Grease a 10x15 baking dish. Place carrots, mushrooms and onion in dish. In a small bowl whisk together butter, Worcestershire and garlic. Pour over vegetables. Sprinkle with salt and pepper. Toss gently to coat. Bake for 45-60 minutes until carrots are tender* stirring occasionally.  *NOTES* If you have mushroom lovers, add more! I will next time I make them, because we were fighting over them. We like our carrots crisp tender, so I pulled mine after 45 minutes.