Good old kale. It’s wonderful. It’s versatile. It’s full of so many fantastic nutrients. The total package. I’ve always adored it; for salads, wilting into soups and stews and so much more. But I have got to say this Kale with Lemon Cream Sauce is up there high on my list of very favorite side dishes. Continue reading
Oh boy. Get ready. I’m in gush mode over here.
Can you even? It’s just… Continue reading
This is a fun switch to a classic summer side dish. Theres so much you can do with this recipe…adding bleu cheese or celery to the mix is wonderful, dried cranberries or cherries instead of apple is pretty delish, too. But this right here is my favorite variation; crunchy, fresh cucumber, sweet, crisp apple, and smokey bacon make an awesome team paired with the creamy, tangy dressing. Continue reading
I can’t. I’m not even going to try. Please make this. Immediately. Forever and ever Amen. Continue reading
Well, the infamous USB cord has been found. No, my daughter did not throw it in the trash. No, my son did not flush it down the toilet. My
third child wonderful husband put it in his briefcase. Because he just assumed it was one of his. All that garbage digging, brain wracking for nothing, friends. Sometimes you get the bear and sometimes the bear gets you. So as promised, here is the recipe for the grilled broccolini we are so crazy about around here. Its barely a recipe. It barely takes effort or time. But its tastes so darn yummy. Continue reading
Praise the Lord, it’s grilling season! Many nights, as our protein is cooking away outside, these potatoes are in the oven smelling our house up just wonderfully. They’ve got a crispy texture on the outside with a soft, warm center and the sweet and smokey combination is such a winner. Sometimes the most simple dishes yield the most sophisticated flavor…and this is one of those. What’s your favorite go-to grilling side? Share the wealth, my friends!
Sweet and Smokey Roasted Potatoes
1 Pound Sweet Potatoes, peeled and cut into 1-2 inch pieces
1 Pound Baby Red Potatoes, cut into 1-2 inch pieces
3 Tablespoons Olive Oil
1 Teaspoon Salt
1 Tablespoon Chili Powder
Preheat oven to 425. Place the potatoes on a large baking sheet, drizzle with olive oil, sprinkle with salt and chili powder and toss well to coat. Spread them out into an even layer and roast, in the oven, for 35-45 minutes or until they begin to crisp up, flipping once in the middle of cooking. Serves 4-6