Roasted Ranch Potatoes

Friends! Happy holidays! How are things?

It’s the season of madness in our home..we’ve got 4/5 birthdays over the holiday season so things have been pretty nutso around here. We are also going through a small home renovation…so add being displaced from our home for a short time…and living in our basement with three small kids for a while..and well, things have felt a tad chaotic. I’m really just not the best at feeling good about unsettledness. But I am SO grateful for the fun changes we are making to our home…and the light is totally being seen at the end of the tunnel! Trying my best to stay present to my family throughout all of the hustle and bustle..so I apologize for my lack of blogging.

So basically, with all of the crazy has come way too much eating out for my liking. I mean my kids no longer want macaroni and cheese because they’ve had too much. That’s certainly a sign that we are ALL extremely excited to get back to our kitchen and home cooked meals!

On the nights that the mess has allowed me to use the kitchen, these potatoes have made a frequent appearance. There’s hardly any prep and I always have the ingredients in my pantry. They are something I can always count on my whole family gobbling up..and they make the perfect side for basically any protein. A great addition to the weekly meal rotations!

Roasted Ranch Potatoes

Ingredients

1 1/2 Pounds Russet Potatoes, cut into 1-2 inch pieces

2 Tablespoons Olive Oil

1 Teaspoon Onion Powder

1 Teaspoon Garlic Powder

1 Teaspoon Dried Dillweed

1 Teaspoon Dried Parsley

1 Teaspoon Kosher Salt

1/2 Teaspoon Black Pepper

Directions

Preheat oven to 425 and place cut potatoes on a baking sheet. Drizzle oil on top and sprinkle the rest of the ingredients all over; toss well to coat. Place in the oven and roast for 35-40 minutes or until potatoes are golden brown, stirring twice in between cooking. Serves 4 as a side.

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SONY DSCWell guys, we made it.  Happy spring!  Yay!  You know what this means, right?  Warmer days ahead, lots of grilling, playtime at the parks, more daylight, fresh produce starting to make it’s way, and….baby!  WHOA BABY!

Any ideas or explanations as to how this pregnancy could possibly be going this quickly are completely welcomed, friends, because I am mind-blown at the whole deal.  We are finally getting going on bedroom moving, bunking, storage room cleaning, baby gear inventory-ing…you know, all of that good stuff…we are in the home stretch!  Which seems a bit crazy, actually a lot crazy, because I swear I just shared the news yesterday, didn’t I?  My gosh we can’t wait to meet this little one…all four of us.   Continue reading

Spinach, Broccoli + Farro Salad

SONY DSCGood day, friends!  I hope your weekend was what a long-Thanksgiving weekend should be…relaxing, fun and yummy-food-filled!  And now, back to the grind.  But let me tell you, this salad is a mighty fine way to start that grind.

If we are Instagram buddies you may have seen my recent obsession with the Kale + Broccoli Salad from Lunds and Byerlys, a local grocer around these parts.  And you guys, the obsession is legit.  LE-GIT.  You know I’m a sucker for super-grain farro to begin with, especially in salad form.   But besides my beloved farro, this salad just has gobs of goodies in it:  kale, broccoli, parmesan, apricots, sun dried tomatoes.  Weird combo, no?  No!  You wont believe what that flavor/texture hodge podge does…it will knock your socks off!  Continue reading

Parmesan Crusted Zucchini Bites

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So I think my family has fully recovered from the zucchini overload that transpired a few weeks ago.  I’ve learned that putting them through the hells of zucchini recipe testing for a couple of weeks actually isn’t too bad of a tactic to get them to completely appreciate all of the other veggies out there.  Lately I’ve been hearing things like We aren’t having zucchini?  We’re having broccoli?  YESSSS!!!  So really, we are all sort of winning here.

But this Parmesan Crusted Zucchini Rounds recipe shouldn’t even technically count as zucchini.  Fried cheese? Now that’s more like it. Continue reading

Zucchini, Corn + Cheddar Cakes

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Happy Zucchini Week, friends!  I have taken it upon myself to dedicate this entire week of posts to this oh-so-pretty veggie…they are perfectly ripe, perfectly available, perfectly local and so very versatile.  I’ll be pumping your recipe boxes full of some really fun ways to utilize this yummy in-season veggie and I hope you love each one!

IMG_5364The goal is to give you zucchini lovers some new, fun inspiration and to turn you haters into believers.  Zucchini is so much more than a soggy, sautéed side dish or casserole and I hope to prove that time and time again this week.  And what better way to start that mission than with these Zucchini, Corn + Cheddar Cakes?  Words cannot express my love for these little bundles of yum!

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Crispy Roasted Potatoes with Bleu Cheese Dip

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Happy official summer, friends! It’s a much anticipated time here in Minnesota and man can we embrace it. Lakes for days. Warmth. Homegrown produce. BBQs. Patios. Late bedtimes. Smores over a bonfire. Sandy shoes. And CORN.

Let’s just get something straight, for starters.  I love Minnesota.  Living here is perfect for myself and my family.  But I am a gosh darn Iowa girl..and proud of it.  18 wonderful years of my life were spent in Iowa and aside from Hawkeye football…and pork…and so many other fabulous things….that place reigns supreme for homegrown corn.  There’s just nothing like it.  We ate it so often in the summers…and there were always farmers selling it out of the back of their trucks along the sides of the roads.  Hows that for fresh? Continue reading