Month: April 2023

Air Fryer Homemade Fries

Last Updated on May 14, 2023 by Jess

“I bought some fries for the burgers tonight…” The Mr, the other night. My response, “Why in the world did you buy fries? I will make air fryer homemade fries!” The Mr, “Well, you never know…it’s easier to just use the premade ones.” Me: “Nope, it takes all of 3 minutes to make homemade ones and they are SO MUCH BETTER.” 

That’s an actual conversation from earlier this week. I don’t know what kind of fries are made when I am not home, but if I am around, I am grabbing some Yukon Gold potatoes (or others, if you don’t have Yukon Gold) and I am making homemade fries.

When I say that it takes all of 3 minutes to prep them, I promise, I am not lying. The longest piece of these delicious fries is cutting them. A little toss in olive oil, some salt, Parmesan, and parsley and you are set. And I swear, they come out like a great pub fry every single time. 

Some “from scratch” recipes take longer than you care for them to but, at least for me, you try to do them more often than not because it’s better for your family. This is not the case here. You’ll be making your own, beautiful air fryer homemade fries every time a burger, brat, or hotdog is served! 

Let’s get cooking! 

Your Ingredients (4-6 servings)

  • 1 ½ pounds Yukon Gold potatoes (or your other favorite potato)
  • 1 tablespoon olive oil 
  • ¼ cup grated Parmesan cheese 
  • 1 tablespoon parsley 
  • 1 teaspoon-½ tablespoon kosher salt 

Your Steps to Air Fryer Homemade Fries

Preheat the air fryer to 400 degrees. Meanwhile, cut the potatoes into ¼-⅓ inch slices. Then cut into sticks. Toss the fries with olive oil. Then add Parmesan, parsley, and kosher salt. Honestly, I don’t measure the parsley and salt. I just pour it into my palm to get a feel for how much I have and sprinkle in. 

Put the fries into the basket and toss. Cook for 15-20 minutes, shaking/stirring the fries every 5 minutes or so. Cook until they have reached a desired color. Enjoy with your latest grilled protein! 

Simple beginnings.
Cut them up!
Season them up!
Air fry them up!
Let’s eat!

If you’re looking to fancy up your potato game, give these smashed baby potatoes a try! They are not hard, but they sure turn out amazing!

Air Fryer Homemade Fries

You won't be buying frozen bag fries again after you give these homemade air fryer fries a try! So simple and beyond good, this will become a go to recipe for those grill nights and more!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4

Equipment

Ingredients
  

  • 1 ½ pounds Yukon Gold potatoes or your other favorite potato
  • 1 tablespoon olive oil
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon parsley
  • 1 teaspoon-½ tablespoon kosher salt

Instructions
 

  • Preheat the air fryer to 400 degrees. Meanwhile, cut the potatoes into ¼-⅓ inch slices. Then cut into sticks.
  • Toss the fries with olive oil.
  • Then add Parmesan, parsley, and kosher salt. Toss again.
  • Put the fries into the basket and toss.
  • Cook for 15-20 minutes, shaking/stirring the fries every 5 minutes or so. Cook until they have reached a desired color.
Keyword air fryer, french fries, homemade fries, Potatoes, Yukon Gold
Tried this recipe?Let us know how it was!

Need some dishes to pass?

Check out my Cooking page for more inspiration. Or maybe I can share a few of my favs below!

JessLeave a comment

Homemade Coleslaw

Last Updated on February 5, 2024 by Jess

I don’t know when I changed my mind, but it sure happened. Changed my mind about what, you ask? Homemade coleslaw on pulled pork! I have always enjoyed both pulled pork and coleslaw separately. I have fond memories of working at a drive in and snacking on the coleslaw we served with our dinner boxes. As for the pulled pork, I mean, who doesn’t like pulled pork? 

But eating the two together? No way. It just seemed odd for this midwest gal who never let her food mix or touch. I wouldn’t want the slaw liquid to touch my bun, let alone be on it. Then I became an adult and started eating out a little more than when I was a kid. Of course, pulled pork with coleslaw is a classic sandwich. At one point I thought, “I mean, it can’t be that bad, can it?” I gave it a try. 

And are you kidding me?!

I was missing out on this my whole dang life and I didn’t know how good it was?! Now, I can hardly eat pulled pork without that delicious tangy salad on top. It simply doesn’t seem complete. 

Although I have to be honest, 99% of the time, I am not eating true pulled pork. In our house, we do pulled venison. You can check that out here: pressure canned seasoned venison. What I love about this stuff is that it is already cooked and so dang tender. If you have busy after work nights like we do, it”s best with a little BBQ sauce, rolls, and you guessed it, this coleslaw. 

First, let me say that I think the key to a good coleslaw is the celery seed. I never knew this. It adds just the right amount of kick and spice you need. Also, you’ll need the cabbage and carrots. I am about to give you two options: the quick way and the cheaper way. You do you friends and there will be no judgment.  

Option, the first: Buy one to two of the bags of pre shredded cabbage and carrots. This is the easy route, but can be a little more spendy. 

Option, the second: Buy a small to medium head of cabbage. If you’re like my house, you always have big carrots on hand. Maybe not though. If you don’t, pick a few of those up too! I finely chop the cabbage with a sharp knife and shred the carrots with a box grater. Cheaper, to be sure, but also a little more time consuming. 

Regardless of the veg you choose, let’s start making your homemade coleslaw! 

Your Ingredients

  • 1 small to medium head of cabbage
  • 3 large carrots
  • ¾ cup mayonnaise 
  • 2 tablespoons Greek yogurt 
  • ¼ cup finely diced onion 
  • 2 tablespoons sugar 
  • 2 tablespoons white vinegar 
  • 2 teaspoons celery seed 
  • Dash of dry mustard 
  • Salt and pepper 

Your Steps to Homemade Coleslaw 

Using a very sharp knife, finely chop the cabbage. Shred the carrots with a large grater. Combine in a large bowl and set aside. 

In a 2 cup liquid measuring cup, combine mayonnaise, yogurt, onion, sugar, vinegar, celery seed, dry mustard, salt and papper. Whisk well to combine thoroughly. Taste, adding salt, pepper, mustard, and perhaps vinegar to taste. 

Pour the dressing over the carrots and cabbage and mix. Flavors will develop more if you allow it to rest overnight, but that requires planning ahead, which I almost never do 🙂 Kudos to you if you’ve got it in you! 

Carrots and cabbage. That base!
Mixing up some dressing.
Pour it on!
Mix it up!
Serve it up!

Homemade Coleslaw

Getting ready for a BBQ? You’ll never go back to store bought coleslaw when you give this homemade coleslaw a try!
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Side Dish
Cuisine American
Servings 6

Equipment

Instructions
 

  • Using a very sharp knife, finely chop the cabbage. Shred the carrots with a large grater. Combine in a large bowl and set aside. Alternatively, pour 2 bags of pre shredded cabbage and carrots in a large bowl. Set aside.
  • In a 2 cup liquid measuring cup, combine mayonnaise, yogurt, onion, sugar, vinegar, celery seed, dry mustard, salt and pepper. Whisk well to combine thoroughly. Taste, adding salt, pepper, mustard, and perhaps vinegar to taste.
  • Pour the dressing over the carrots and cabbage and mix. Flavors will develop more if you allow it to rest overnight
Keyword cabbage, cabbage coleslaw, cabbage slaw, cold sides, coleslaw, pulled pork sides, side dishes, summer salad, summer side dish
Tried this recipe?Let us know how it was!

Looking for other great sides?

Check out my cooking page for some inspiration! Or maybe one of the recipes below may tickle your fancy?!

Summer Garden Orzo Salad

JessLeave a comment

Smashed Baby Potatoes

Last Updated on April 16, 2023 by Jess

It makes me sad that potatoes get a bad rap. Just because we love to fry and make indulgent mashed potatoes out of them, doesn’t make them inherently bad. It’s all about how potatoes are prepared and let me tell you, I haven’t met a roasted potato that I didn’t like or felt bad about eating. The crispy skin. The spices we top them with; it’s all just so good. Case in point: these delicious smashed baby potatoes that my friends on Instagram couldn’t get enough of!

Before we jump to the recipe, let’s talk about why potatoes are a great food. What is it that they provide?

  • They are rich in vitamin C (No scurvy for us!)
  • Potatoes are high in potassium, aiding our heart, muscles, and nervous system
  • The fiber in potatoes is great for our digestive system

Learn more here! 

If you’ve been here a while, you know I love whole foods. I look to make meals nutrient dense, and it seems potatoes fit the bill: they are full of energy and great nutrients. Let’s cook some up!

Now, I will be honest, there is some very hands off prep work required for these potatoes. Don’t rush it. You’ll thank me when you do all the steps. When I tell you to let them cool in the once boiling water, I mean it. Walk away from the stove. Don’t even think about them. It will take longer than you think, but it will be worth it! 

Your Ingredients

  • 1 ½ pounds baby potatoes
  • 2 tablespoons kosher salt
  • 1 garlic clove
  • 1 ½ tablespoons olive oil 
  • ¼ cup grated parmesan cheese
  • Kosher salt, pepper, ground rosemary, to taste

Your Steps to Smashed Baby Potatoes 

Place the potatoes in a medium-large saucepan. Add 2 tablespoons of kosher salt and crushed garlic clove. Cover with water. Bring to a rolling boil over medium high heat. Remove from heat and allow potatoes to sit in the water until room temperature (at least 90 minutes). (I am telling you, just walk away. Find something else to do 🙂 ) 

Once cooled, drain the potatoes. Toss with olive oil, parmesan cheese, kosher salt, pepper, and ground rosemary. I wish I could give you a measurement, but it’s just too painful for me to measure. If you need it, I would say about ½ teaspoon a piece. I simply pour a little in my palm and toss it in. 

Preheat the oven to 425 degrees. Place the potatoes on a baking sheet that’s been sprayed with non-stick cooking spray. Using a flat bottomed cup (I use a fermentation tamper), smash each potato with some force. 

Bake the potatoes for 15-20 minutes, until crispy. Optional: For a little more indulgence, toss the potatoes in some melted butter before baking them as well. It will take them to the next level, but I am all about taking the healthier twist! Serve with your favorite grilled protein. You’ll thank me! 

Prep the potatoes and boil!
Season them up!
Smash them up!
Let’s bake them!
Perfection!

Smashed Baby Potatoes

Looking for a great side dish for that favorite protein? Give these delicious and simple smashed baby potatoes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Servings 4 people

Equipment

Ingredients
  

  • 1 ½ pounds baby potatoes
  • 2 tablespoons kosher salt
  • 1 garlic clove
  • 1 ½ tablespoons olive oil
  • ¼ cup grated parmesan cheese
  • Kosher salt pepper, ground rosemary, to taste

Instructions
 

  • Place the potatoes in a medium-large saucepan. Add 2 tablespoons of kosher salt and crushed garlic clove. Cover with water. Bring to a rolling boil over medium high heat. Remove from heat and allow potatoes to sit in the water until room temperature (at least 90 minutes).
  • Once cooled, drain the potatoes. Toss with olive oil, parmesan cheese, kosher salt, pepper, and ground rosemary. If you need a measurement, I would say about ½ teaspoon a piece. I simply pour a little in my palm and toss it in.
  • Preheat the oven to 425 degrees. Place the potatoes on a baking sheet that’s been sprayed with non-stick cooking spray. Using a flat bottomed cup (I use a fermentation tamper), smash each potato with some force.
  • Bake the potatoes for 15-20 minutes, until crispy.

Notes

Optional: For a little more indulgence, toss the potatoes in some melted butter before baking them as well.
Keyword chicken parmesan, garlic, Potatoes, roasted potatoes, rosemary, sides, smashed potatoes
Tried this recipe?Let us know how it was!

Jess1 Comment

Rhubarb Season

There are a few telltale signs of spring in the Midwest: Trees starting to bud, the smell of mud as everything begins to thaw and snow mixes with soil, dandelions popping up, and rhubarb season. 

Having a spring birthday, I think I have always been more in tune with the signs of spring. For as long as I can remember, I have had a love for the new growth; the messiness of what spring has to offer. I definitely have vivid memories of “swimming” in melt off puddles in the middle of the yard! As I have grown up and have become a gardener, that love has blossomed (see what I did there?!). It means it’s planting and soon to be growing season! 

Once the snow is gone (And in northern Wisconsin, we still have a TON of it with 70 degree weather coming our way!), such simple joy can be found in pulling away the leaves and debris to look for the first growth of rhubarb, among other spring plants. Because rhubarb season is such a sign of spring, let’s talk rhubarb and cooking with it! 

Some fun facts about rhubarb

  • Did you know rhubarb is a vegetable? In our household, we have more than your average number of discussions about whether a particular food is a fruit or a vegetable, but by definition, a fruit comes from a fruiting body, which rhubarb does not. 
  • The leaves of a rhubarb plant are poisonous when ingested. You can touch them, but you can’t eat them. 
  • Rhubarb can be harvested all summer, although it gets woodier as the heat of the summer takes hold. It’s a common myth that it gets toxic late in the summer. Harvesting should be limited to just a few stalks at a times past June to allow the plant to build reserves of energy, however.
  • Want to learn more? Head to the UW Extension site to learn more about rhubarb!

Rhubarb Season: Let’s cook together! 

With the days getting longer and that snow nearly gone (except here, of course!), rhubarb season is almost here! Let’s cook and bake some rhubarb treats together!

Baked Goods

There’s something about that combination of sweet strawberries and tart rhubarb that make the tastebuds happy. So below we have two great recipes: strawberry rhubarb oat bars and strawberry rhubarb bread. I can’t get over the color!

I have never loved the idea of pie crust, but this simple rhubarb pie has the easiest pie crust that I bet you will revisit again and again! And the cookies? They are soft and delicious; a unique treat to be sure! Click any of the pictures to head to the recipes!

Canning during rhubarb season

Sometimes I sell my jellies and jams to friends and family. Strawberry rhubarb jam is a favorite every year. It’s unique and something you can’t necessarily find on the shelves. Even if you’re new to canning and preserving, I definitely recommend giving it a try! There is something so special about making your own jelly and jam.

Click the image to head to the recipe and all you need to know about canning it!

I hope you found something to create today, if not in a few weeks when all your snow is gone, like me! We are sitting with an easy 2-3 feet of snow yet, but you can bet I will be baking and creating away once the grass turns green the rhubarb grows!

Much love~Jess

Jess2 Comments

Sweet Potato Muffins

Last Updated on April 1, 2023 by Jess

I don’t know about you, but I dig a good muffin. The Mr and I are early risers, which generally means I am a “double breakfast” kind of gal. What can I say, I don’t like being hungry and am a grazer throughout the day. Muffins make a great small first breakfast while I drink my warm lemon water (check out the benefits here!). They are a snack I can feel good about feeding my kiddos too! That is especially true for these delicious sweet potato muffins!

That’s right. Sweet potato muffins. Not something you’ve heard of, right? But I bet you’re intrigued and thinking, “Why haven’t I thought of that before?!” I mean, sweet potatoes are just that, sweet. They are also a nutrient dense vegetable with more potassium than a banana, full of fiber, vitamin A and C, and antioxidants, among so many other things. 

You may also be wondering, “But that’s a hard potato. How are we going to add that to a muffin?!” A few kitchen gadgets are going to get us to riced sweet potato and let me tell you, once you have it riced, the possibilities are endless! 

The gadgets

Yes, you will need a couple to create these muffins, but I am telling you, once you get started, you’ll use them all the time. 

The Spiralizer 

My sister gifted me a spiralizer a number of years ago along with the cookbook Inspiralized by Ali Maffucci. The spiralizer is small and handheld so it doesn’t take up much space in my kitchen. Sometimes it’s a bit of hard work, but I don’t mind that when I am working in the kitchen. And seriously, the sweet potato is my favorite to spiral so far! 

The Food Processor

I spent the early parts of my adult life thinking I could get by with a small, 2 cup food processor. It’s what my mom had growing up and I figured it was enough. Then one year, my mom (of all people) gifted me this beautiful 7 cup KitchenAid Food Processor and I don’t know how I lived without it for so long. 

I use it for making oat flour, pesto, you name it. She is so lovely and I love her so much! 

The Sweet Potato Muffin Recipe

But enough about the gadgets I love, it’s time to start cooking! You’ll want to get started by spiralizing 1 medium/large sweet potato. You are looking for about 2 firmly packed cups of spiralized potato. I like to do this over a plate (you’ll see why in a moment!). Then you’re ready to get started!

Your Ingredients 

  • 1 large sweet potato, spiralized (2 cups firmly packed)
  • 2 cups old fashioned oats 
  • 1 teaspoon baking soda
  • ½ teaspoon salt 
  • ½ teaspoon cinnamon
  • 2 eggs 
  • 1 teaspoon vanilla 
  • 2 tablespoons melted butter (coconut oil would be great too!) 
  • ¼ cup real maple syrup (or honey)
  • ¼ cup chocolate chips

Your Steps to Sweet Potato Muffins

Preheat the oven to 350 degrees and prepare a 12 portion muffin pan with non-stick cooking spray. 

In a food processor, combine oats, baking soda, and salt. Pulse until a coarse oat flour is created. Pour into a bowl and set aside. Place spiralized sweet potato into the food processor and pulse until it is riced (the size of long grain rice). 

Now I avoid all the extra dishes I can, so the oat flour goes onto the plate the sweet potato was on and cinnamon gets added. You do you! 

From here, add the eggs, vanilla, and maple syrup to the mixing bowl. Combine well. Sir in sweet potato and melted butter (being mindful that the temperature of the butter is cool enough to avoid scrambling the eggs). Fold in the oats and cinnamon along with the chocolate chips. 

Scoop into muffin tin by the quarter cup, filling 12 vessels. Bake at 350 degrees for 20-25 minutes, until cooked through. Serve right away or within the week. We like to pop them in the microwave for 15 seconds to warm up the chocolate and make them just perfect with a cup of tea or coffee! 

Spiralize!
Make up the flour!
Make those spirals into rice!
Gather the ingredients…
Portion it out!
And Serve!

Sweet Potato Muffins

There is something sweet and delicious about these simple sweet potato muffins. Full of nutrient dense ingredients, but still give the vibes of a tasty treat!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • 1 large sweet potato spiralized (2 cups firmly packed)
  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter coconut oil would be great too!
  • ¼ cup real maple syrup or honey
  • ¼ cup chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees and prepare a 12 portion muffin pan with non-stick cooking spray.
  • In a food processor, combine oats, baking soda, and salt. Pulse until a coarse oat flour is created.
  • Pour into a bowl and set aside. Place spiralized sweet potato into the food processor and pulse until it is riced (the size of long grain rice).
  • From here, add the eggs, vanilla, and maple syrup to a large mixing bowl. Combine well. Sir in sweet potato and melted butter (being mindful that the temperature of the butter is cool enough to avoid scrambling the eggs).
  • Fold in the oats and cinnamon along with the chocolate chips.
  • Scoop into muffin tin by the quarter cup, filling 12 vessels. Bake at 350 degrees for 20-25 minutes, until cooked through. Serve right away or within the week.
Keyword Breakfast, breakfast muffins, clean eating, maple syrup, muffins, nutrient dense, oatmeal, oatmeal flour, sweet potato
Tried this recipe?Let us know how it was!

JessLeave a comment