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.

Cinnamon Apple Pear Sauce

Look, you guys

It’s here. My most favorite, beautiful, scenic time of year. I told the kids it was supposed to snow this week so we had to ask Alexa when the first technical day of winter is. Do you want to know what she said? December 21st. Yet we have snow in the forecast for today, November 6. You try explaining all of this to a 4 year old. Why oh why can’t crispy, cool autumn fulfill its assigned 3 full months?! Winter is so dang greedy and aggressive around here🙄

But we certainly won’t stop celebrating autumn in this house until that far away day in December…and this yummy Cinnamon Apple Pear Sauce will certainly be a constant in our fridge. I’m addicted. My kids could take down an entire batch in one sitting. I even got a “I want to eat this every day of my life!” from Jude. Winning.

It’s both tart and sweet with the perfect amount of warm cinnamon running through it. Incredibly slurpable by itself with a spoon, but my kids also love it for breakfast on top of plain Greek yogurt. A happy happy happy autumn, indeed, even if it does snow today!

Cinnamon Apple Pear Sauce

Adapted from this recipe

Ingredients

7 Medium Honeycrisp Apples, peeled, cored and quartered

4 Medium Ripe Pears, cored and quartered

Zest and Juice of 2 Navel Oranges

Zest of 1 and Juice of 2 Lemons

3 Tablespoons Pure Maple Syrup

2 Tablespoons Unsalted Butter, cut into four pieces

1 1/4 Teaspoons Ground Cinnamon

1/4 Teaspoon Ground Allspice

1/4 Teaspoon Salt

Directions

Preheat oven to 350. Place all ingredients in a oven safe pot or Dutch oven and stir to combine. Cover and bake for 1 1/2 hours. Remove from oven, let cool just slightly, place in a blender or food processor and blend until desired consistency.

Grilled Chicken + Street Corn Grain Bowls

If we are buddies on Instagram chances are you saw this bad boy in my stories a few days ago. I received quite a few recipe requests from you guys so delivering this one to you makes me super excited!

There’s not a whole lot I can say here because nothings going to fully translate how out-of-control-yummy these bowls are until you take a bite. Think Street Corn on steroids…that’s packed with nutrients and vitamins. But the taste? My gosh, you guys, it’s almost just not right! Almost.

You know I’m a condiment gal, through and through. So slap this smokey, savory, slightly tangy sauce on anything and I’m sold. But on top of fresh in season-veggies, perfectly seasoned chicken, sweet corn and hearty, protein packed quinoa completely hits it out of the park.

It’s easy-peasy to put together and the leftovers make outstanding lunches for the rest of the week. This is absolutely in my top 3 favorite recipes that have come to life in my kitchen this summer…I hope you love it as much as we do!

Grilled Chicken + Street Corn Grain Bowls

Ingredients

For the Sauce

1/2 Cup Sour Cream

1/2 Cup Mayonnaise

2 Garlic Cloves, grated or pressed

1 Tablespoon Fresh Lime Juice

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Smoked Paprika

For the Bowls

1 Cup Quinoa, cooked according to package directions

Olive Oil

1 Pound Boneless Skinless Chicken Breast’s

1 Teaspoon Chili Powder

1 Teaspoon Onion Powder

1 Teaspoon Kosher Salt

3 Ears Peeled and Cleaned Sweet Corn

2 Red Bell Peppers, sliced in half, stems removed and seeded

1 Zucchini, sliced in half lengthwise

1 Avocado, diced

3 Cups Baby Arugula, loosely packed

1/2 Cup Crumbled Queso Fresco

Fresh Cilantro, for garnish

Directions

For the Sauce

Whisk all ingredients together in a small bowl, set aside. Can be made up to two days in advance, just store in the refrigerator.

For the Bowls

Preheat outdoor grill to medium high heat.

Drizzle olive oil over the chicken, peppers and zucchini and rub it in to coat. Sprinkle both sides of the chicken breasts with chili powder, onion powder and salt.

Place the chicken on the grill and cook on one side until nice dark grill marks form, about 5-6 minutes. Flip chicken over and cook until completely cooked through and juices run clear. Remove from grill and set aside to rest while you grill the remaining ingredients.

Place the corn, peppers and zucchini on the grill and cook, turning occasionally, until grill marks start to form on all sides; do not over cook as you still want them to have a ‘bite’ to them. Remove from heat. Slice the chicken and cut the veggies into bite sized pieces. Cut the kernels of corn off the cob.

In a large bowl gently toss the quinoa, peppers, zucchini, arugula and corn with your hands. Divide among plates and top with avocado, Queso Fresco, and sliced chicken. Top the bowls off with a heaping spoonful of the sauce and cilantro. Serves 4

Slow Cooker BBQ Chicken Bowls with Avocado-Cilantro Dressing


Happy New Year, friends! I hope your 2018 has been off to a great start!

Nothing like starting the year off with a bright, healthy, oh-so-yummy new meal to add to your rotation, right? This time of year meals can get so mundane for me. I love a good soup or stew, don’t get me wrong. But with the lack of fresh ingredients available the inspiration for new dishes can just be way more challenging. But I’ll take the challenge…because this one is a sure thing!

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Banh Mi Bowls


It is with a giant amount of salivating that I present to you my most favorite recipe these days..the Banh Mi Bowl. I’m getting all giddy already, guys! Too good. Just too stinking good.

If you’ve been hanging out around here for any length of time you’ve probably figured out that I go batty for Asian food in any form…but the Banh Mi Sandwich trumps them all for this gal. Remember this one?  Continue reading

Quick Grilled Fish + Pineapple Tacos with Chipotle Sour Cream


I’m always looking for a way to switch up taco Tuesday around here. And here is a quick favorite these days.

While the chipotle sour cream is such a cinch to make, preparing it over the weekend can make this meal so weeknight friendly with hardly any prep at all. The combination of smokey grilled fish, sweet, lightly charred pineapple, crunchy cabbage and chipotle sour cream is seriously so dreamy you guys!  Continue reading