Blog · Page 15 of 22 · Jess in the Kitchen

Oven Roasted Yukon Gold Fries

Isn’t it funny how us humans like to ruin a good for you food by adding all the extras? You know, dipping vegetables in ranch, making broccoli and cauliflower in a heavily processed cheese sauce, or frying up the potato. Now don’t get me wrong, it’s 100% great to indulge in all the extras from time to time, but I have always felt like it negates the benefits of the “good for you” food. Sometimes though, you find a way to indulge without the extras. Case in point: These delicious oven roasted Yukon Gold fries.

Potatoes get such a bad rap because we like to add all the extras. But seriously, they are packed full of nutrients, contain antioxidants, are filling, and super versatile. Check out more information on the potato here if you don’t believe me 😉

These oven roasted Yukon Gold fries come together in 5 minutes (big win!), use simple ingredients are are sure to have on hand at home, and they rival any favorite restaurant fry out there. Better yet, they are baked with olive oil rather than fried. Huge win, am I right? Now let’s get baking! You have a dinner to make!

Your ingredients:

3 Yukon Gold potatoes (about 1 pound)
1 tablespoon olive oil
1/2 teaspoon salt (or more, to taste)
1 teaspoon dried parsley
1/2 tablespoon grated Parmesan cheese

Your steps to the perfect oven baked Yukon Gold potato

Preheat the oven to 425 degrees. Slice your potatoes such that you end up with 1/2 inch slices. Put into a medium sized bowl. Add olive oil and toss. Sprinkle in salt and parsley, tossing half way through and then adding the rest. Lay with a cut side down onto a greased baking sheet. (Don’t skip the cooking spray on the sheet. The potatoes will stick if you do). Sprinkle cheese on top. I like to check my salt and parsley amounts here as well. Sprinkle a little more if you missed a few spots when tossing. Bake in the bottom half of your oven at 425 for 20-30 minutes. They will come out creamy and delicious without frying.

That’s it! Easy peasy right? Now pair them with a great grill food (chicken breasts, burgers, you name it!) and as my father would say, “You have something going :)”

sliced potatoes — Cut them up just like so!

toss with olive oil — Cut them up just like so!

Looking for other great side dish ideas? Check out my cooking page by clicking below!

cooking

Oven Roasted Yukon Gold Potatoes

These oven roasted fries come together in about 5 minutes and definitely rival any favorite restaurant fry out there with just a few simple on hand ingredients.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 30

Course Side Dish

Cuisine American

Servings

Equipment

Ingredients

3 Yukon Gold potatoes about 1 pound
1 tablespoon olive oil
1/2 teaspoon salt or more, to taste
1 teaspoon dried parsley
1/2 tablespoon grated Parmesan cheese

Instructions

Preheat the oven to 425 degrees.
Slice potatoes such that you end up with 1/2 in slices.
Put into a medium sized bowl. Add olive oil and toss. Sprinkle in salt and parsley, tossing half way through and then adding the rest.
Lay with a cut side down onto a greased baking sheet.
Sprinkle cheese on top. Check salt and parsley and sprinkle a little more if you missed a few spots when tossing.
Bake in the bottom half of your oven at 425 for 20-30 minutes.

Notes

Don’t skip the cooking spray on the sheet. The potatoes will stick if you do.

Keyword baked fries, french fries, homemade fries, oven fries, Potatoes, roasted potatoes, Yukon Gold

Tried this recipe?Let us know how it was!

Looking for other awesome sides?

Check out some of my favorites below!

January 20, 2021June 18, 2024

Jess2 Comments

Lemon Rosemary Shortbread Cookies: Little Sweet, Little Savory

I know what you’re thinking, “Rosemary? In a cookie?” But yes, these lemon rosemary shortbread cookies are the type of cookies that make your tastebuds rejoice simply because they such a unique combination of flavors!

I’m a sucker for rosemary. Once I discovered the herb as a college student in a wild rice pilaf my mom started to make as a staple potluck dish, my world was changed.

I always search for places to add it, try recipes that all for it, and you can bet when I go out and find it listed on a fancy drink menu or in a sweet dish, I am intrigued. I almost always give it a try!

Recently, I saw rosemary in a shortbread cookie at a local restaurant. I gave it a try, and LOVED the flavor of a lemon-rosemary shortbread. It was light and buttery and just that hint of herb was a pleasant surprise. I had to try to duplicate it, and I think I did a bang up job (as my dad would say ). I hope you take a step outside your flavor comfort zone and try these sweet and savory lemon rosemary shortbread cookies.

Your ingredients:

1/2 cup butter, softened (I let mine sit on the counter for a number of hours)
1/2 cup powdered sugar
zest from 1/3 of a lemon
1/2 tablespoon lemon juice (I freshly squeezed it)
1/4 teaspoon ground rosemary
1/2 tablespoon honey
1 cup all purpose flour

Your Steps for Lemon Rosemary Shortbread Cookies

Preheat the oven to 325 degrees. In a medium bowl, cream together the butter and powdered sugar well. To this, mix in lemon juice, zest, ground rosemary, and honey. Mix well. Stir in flour until combined. I like small, bite sized cookies, so I rolled about 1 Tablespoon of the dough into a ball and placed on an ungreased cookie sheet. You choose your size.

Take a flat bottomed glass, press into additional powdered sugar and flattened the cookies to about 1/4 of an inch thick. Bake for 9-11 minutes, or until just starting to get golden brown on the edges. Let cool for 2 minutes on the cookie sheet before removing to cool. Shortbread cookies are best a few days later, but I bet you won’t be able to stop enjoying these! (This is a small batch recipe, making about 20 cookies)

soft butter creamed with sugar — Make sure your butter is super soft for easy creaming.

Mix it together! — Make sure your butter is super soft for easy creaming.

Lemon Rosemary Shortbread Cookies

Lemon and rosemary pair together in these sweet and savory lemon rosemary shortbread cookies that will melt in your mouth and leave you wanting more!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Course Dessert

Cuisine American

Servings cookies

Ingredients

1/2 cup butter softened
1/2 cup powdered sugar
zest from 1/3 of a lemon
1/2 tablespoon lemon juice
1/4 teaspoon ground rosemary
1/2 tablespoon honey
1 cup all purpose flour

Instructions

Preheat the oven to 325 degrees.
In a medium bowl, cream together the butter and powdered sugar well.
To this, mix in lemon juice, zest, ground rosemary, and honey. Mix well.
Stir in flour until combined.
Roll about 1 Tablespoon of the dough into a ball and placed on an ungreased cookie sheet.
Take a flat bottomed glass, press into additional powdered sugar and flattened the cookies to about 1/4 of an inch thick.
Bake for 9-11 minutes, or until just starting to get golden brown on the edges.
Let cool for 2 minutes on the cookie sheet before removing to cool.

Keyword Cookies, lemon, lemon cookies, rosemary, Shortbread

Tried this recipe?Let us know how it was!

Looking for other baking recipes? Check out my baking page by clicking the link below!

Baking

January 10, 2021January 10, 2021

JessLeave a comment

Thick and Hearty Italian Minestrone Soup

Welcome to that strange time between New Year’s and Christmas. For some, this is a time to continue to reflect, rest, and reset. Others are continuing to indulge in the leftover cookies, cocktails, and creations from meals. Yet others are feeling sluggish from the over indulgent food, ready to workout and eat right. Do you live in the eat right category? Then man, have I got a nutrient dense, delicious recipe for you in this Minestrone Soup.

I usually live a little in each school of life this week. I love the cookies (oh man, I am all about the ginger snaps this year!). As a school teacher, I want to reset before we hit January and cabin fever. But I am also a big fitness gal, so I am focused on my goals set for the year, whether that be in instructing barre or hitting my 1000th mile of running (Christmas Eve Eve baby!).

I try to enjoy all the good foods of the holidays in moderation. Seriously, they only come around once a year, it’s okay to enjoy them! But man, after a holiday get together or two, my body is screaming at me, “Get back to the usual diet Jess!” That usually means adding 2-3 more servings of fruits and veggies, cutting back on the meat intake, and skipping the wine for a week or two.

I love that soup can be made for a small army and tastes just as good (or better!) in the days that follow as it did the day you put it together. Measurements are mere suggestions. I don’t know that you can break a soup (besides the occasional over pour of pasta or pepper). This Minestrone Soup fits all the bills: its filling, comforting, and full of nutrient dense food to keep your body happy.

Your Ingredients

1-2 tablespoons olive oil
2 cups chopped carrots (about 3 large)
1 ½ cups chopped celery (about 3 stalks)
1 ½ cups diced onion (about 2 yellow onions)
½ tablespoon minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
¾ teaspoon fennel seed
¼ teaspoon caraway seed
¾ teaspoon pepper
2 ½ cups diced zucchini, skin on
2 15 ounce cans diced tomatoes, undrained
6 cups beef broth
1 15 ounce can cannellini beans, drained and rinsed
1 15 ounce can red kidney beans, drained and rinsed
4 cups chopped kale, ribs removed
1 cup orzo (or small pasta of your choice)
¼ cup grated or fresh parmesan

Your Steps to Fulfilling Minestrone Soup

In a large Dutch oven, heat olive oil over medium heat. Once hot, add carrots, celery, onion, and garlic. Season with basil, oregano, fennel, caraway, and pepper. Cook over medium heat for 8-10 minutes, until the vegetables begin to soften.

To soften vegetables, add zucchini and tomatoes. Cook an additional 5 minutes. Stir in both cans of rinsed beans, beef broth, and kale. Lower heat to medium low and allow to simmer for 25-30 minutes, stirring periodically.

Once the vegetables have mingled 30 minutes, increase heat to medium high and stir in orzo. Cook for 8-9 minutes, until al dente. Remove from heat, stir in grated parmesan and be ready to serve! Note: This will thicken over time. You may want to have some additional beef broth on hand if you don’t dig a stew and plan on eating it over the next few days.

Classic cutting board picture. Because why not?!

Tools of the Trade

I truly believe every home kitchen needs a selection of good cast iron pans. We cook everything in them, from corn bread to chicken, from sourdough bread to soups and stews. They can go from stove top to oven and create beautiful food. I also love flexible cutting boards. I am telling you, if you don’t have some, check them out! Finally, this beef broth base is ALWAYS in my kitchen. I can’t imagine cooking without it.

Thick and Hearty Italian Minestrone Soup

Over twelve cups of vegetables combine with beans and orzo in this thick and hearty Minestrone Soup. Perfect for a "clean out the fridge" or winter night meal.

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Prep Time 30

Cook Time 50

Course Main Course, Soup

Cuisine Italian

Servings

Equipment

Ingredients

1-2 tablespoons olive oil
2 cups chopped carrots about 3 large
1 ½ cups chopped celery about 3 stalks
1 ½ cups diced onion about 2 yellow onions
½ tablespoon minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
¾ teaspoon fennel seed
¼ teaspoon caraway seed
¾ teaspoon pepper
2 ½ cups diced zucchini skin on
2 15 ounce cans diced tomatoes undrained
6 cups beef broth
1 15 ounce can cannellini beans drained and rinsed
1 15 ounce can red kidney beans drained and rinsed
4 cups chopped kale ribs removed
1 cup orzo or small pasta of your choice

Instructions

In a large Dutch oven, heat olive oil over medium heat. Once hot, add carrots, celery, onion, and garlic. Season with basil, oregano, fennel, caraway, and pepper. Cook over medium heat for 8-10 minutes, until the vegetables begin to soften.
To softened vegetables, add zucchini and tomatoes. Cook an additional 5 minutes.
Stir in both cans of rinsed beans, beef broth, and kale. Lower heat to medium low and allow to simmer for 25-30 minutes, stirring periodically.
Once the vegetables have mingled 30 minutes, increase heat to medium high and stir in orzo.
Cook for 8-9 minutes, until al dente. Remove from heat, stir in grated parmesan and be ready to serve!

Notes

This soup will thicken over time. You may want to have an extra cup or so of beef broth handy if you don’t love a thick stew and plan on eating it over a few days.

Keyword Italian, minestrone, soups and stews

Tried this recipe?Let us know how it was!

Looking for other great soups?

Check out the links below!

December 30, 2020February 21, 2024

JessLeave a comment

Fiesta-Role Black Bean and Sweet Potato Hash

I don’t know about you, but after Thanksgiving, I found myself looking at about 17 pounds of leftover turkey. Our little family of four did Thanksgiving on our own, but my husband couldn’t find a turkey breast when he did the shopping, so he of course came home with a 20 pound bird. Life, right? A few days later, I was inspired to play with the white meat and try some different recipes. From that inspiration, I created a delightful Mexican casserole. But the name? I wasn’t sure. For now, we shall enjoy a play on words and call it “Fiesta-role Sweet Potato and Black Bean Hash”.

I loved the simplicity of this recipe with my cooked, leftover turkey. And truly, if you wanted to go vegetarian, the cooked turkey or chicken could be left out and it would still be delicious. I didn’t have to plan ahead as I had some homemade enchilada sauce in the freezer and everything else were “on hand” ingredients at our home. Don’t get me wrong, sweet potatoes haven’t always been on hand, but man, I have fallen hard for them since COVID hit. If you have only ever eaten them at Thanksgiving, covered in all the sweet goodness, I recommend giving them a try roasted or as fries. They are dang good.

Ready to get cooking and having an “I’ll have seconds or thirds” kind of meal? The kind you think you’ll have all sorts of leftovers, but then the family devours it? Let’s do it!

Your Ingredients

½ tablespoon olive oil
1 cup diced sweet potato
½ cup diced onion
1 15 ounce can diced tomatoes, undrained
1 15 ounce can low sodium black beans, rinsed and drained
2 cups diced cooked chicken or turkey
1 4 ounce can of diced green chiles
½ cup enchilada sauce
2 cups cooked long grain brown rice
2 cups shredded cheese (I used a taco blend. Cheddar would be great too!)
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon pepper

Your Steps to Sweet Potato and Black Bean Hash

If you don’t have cooked rice on hand, begin with cooking rice according to directions on package. Rice is a great side dish you can customize throughout the week, so may I recommend cooking extra and storing it in the fridge for later meals? 🙂

While rice is cooking, add olive oil to a large skillet, heating over medium-high heat. Once hot, add sweet potato and onion. Cook for 5-8 minutes over medium heat until they begin to soften. Remove from heat. Stir in diced tomatoes, black beans, cooked chicken or turkey, green chiles, enchilada sauce, rice, cumin, chili powder, salt and pepper. Mix well. Spoon into a 9×13 casserole dish. Cover with cheese. Bake at 375 degrees for 30-35 minutes, until the cheese is melty and perfect. Serve on its own or with all the taco fixings like sour cream, shredded lettuce, and green onions.

onions and sweet potatoes — Dice up the sweet potatoes!

Looking for other Dinner Inspiration? Check out my cooking page below!

Cooking

Tools of the Trade

A kitchen isn’t complete with a few pieces of Pyrex!

I adore flexible cutting boards of all kinds. In fact, they are essentially all I use!

While I am generally a wooden spoon kinda gal, I am starting to love my silicone spatulas when I cooking. Give them a try!

Fiesta-role Black Bean and Sweet Potato Hash

Leftover roast chicken or turkey? Feeling some Mexican? Throw together this delicious black bean and sweet potato hash for a different take on casserole!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Course Main Course

Cuisine Mexican

Servings

Ingredients

½ tablespoon olive oil
1 cup diced sweet potato
½ cup diced onion
1 15 ounce can diced tomatoes undrained
1 15 ounce can low sodium black beans rinsed and drained
2 cups diced cooked chicken or turkey
1 4 ounce can of diced green chiles
½ cup enchilada sauce
2 cups cooked long grain brown rice
2 cups shredded cheese I used a taco blend. Cheddar would be great too!
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon pepper

Instructions

If you don’t have cooked rice on hand, begin with cooking rice according to directions on the package. Set aside until ready to mix in with the remaining ingredients.
While rice is cooking, add olive oil to a large skillet, heating over medium-high heat.
Once hot, add sweet potato and onion. Cook for 5-8 minutes over medium heat until they begin to soften.
Remove from heat. Stir in diced tomatoes, black beans, cooked chicken or turkey, green chiles, enchilada sauce, rice, cumin, chili powder, salt and pepper. Mix well.
Spoon into a 9×13 casserole dish. Cover with cheese.
Bake at 375 degrees for 30-35 minutes, until the cheese is melty and perfect.
Serve on its own or with all the taco fixings like sour cream, shredded lettuce, and green onions.

Keyword black beans, casserole, Mexican, sweet potato

Tried this recipe?Let us know how it was!

December 9, 2020September 12, 2021

JessLeave a comment

For the Holidays Cranberry Apple Preserves

“Tis the season for cranberries, right? Now if you ask me, any season is cranberry season. But right now, fresh, whole cranberries are fully stocked at all the grocery stores, just yearning to create something delicious in your kitchen. I know Thanksgiving is over, but that doesn’t mean your time with cranberries needs to be. Give these cranberry apple preserves a try!

One of my favorite things about living in Wisconsin is that all things cranberry are readily available. I thought that was standard in all states. I was telling a friend in Texas how much I adore cranberry wine (I am not a fancy wine girl, clearly). Her response was, “THEY MAKE CRANBERRY WINE?!” Yup, they do. And it’s delish. If you’re interested, check out Door Peninsula Winery (I love their Cranbernet) or Three Lakes Winery (I love…all their wine. All of it.) They even ship to lots of states!

I will buy anything cranberry related. Add some citrus, and I am in heaven. So this cranberry apple preserve recipe is a great one. It has all the deliciousness of a well prepared cranberry sauce while being the consistency of jam. Can you go wrong?! Even if you aren’t a typical canner, you can do this recipe.

Before we Start, The supplies

This cranberry apple preserves recipe will result in approximately seven 8 ounce jelly jars. You can use wide mouth or narrow mouth jars. Just be sure you have rings and lids for them and that they will all fit in your canner at once.

You will need a water bath canner or large stock pot with a lid. The jars need to be off the bottom of the pot. A water bath canner will have a rack to use if you go that route. If you use a stock pot, I would invest in canning racks. You can also put a towel down in a pinch, but it is MESSY in terms of getting water everywhere.

It is also helpful to have the tools in a canning kit like this, but it isn’t necessary. Canning would be crazy challenging without the jar funnel and jar tongs. The lid lifter is also very handy.

New to canning? Check out the Ball’s Book of Canning or The National Center for Home Food Preservation for more detailed information. I will give you the low down, but it will be short and sweet. You will want to read up more, I promise

Your Ingredients

24 ounces whole cranberries, rinsed and picked through
3 apples, cored, peeled and diced
1 clementine orange, chopped finely with peels
2 ¾ cup sugar
2 cups water
⅓ cup honey

Your Steps to Cranberry Apple Preserves

To begin, prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Too much water is better than not enough, but remember that some water will be displaced by the jars. Cover and begin to heat over a medium heat.

You will also need to wash and prepare 8 ounce canning jars (approximately 7 jars will be produced with this recipe). I typically do this while my preserves are just starting to cook down. Wash rings, lids, and jars. Place jars in the rack in the canner, elevated above the water. This will keep them warm. Follow directions for your specific lids. I typically wash and place in simmering water on the stove.

Now, begin to prepare the jam. Combine all ingredients in a large saucepan. Bring to a boil over a high heat, stirring until the sugar dissolves. Continue to cook and stir over the high heat until the mixture reaches 219 degrees (However, for every 1000 feet of altitude you have, subtract 2 degrees). Once temperature is reached, remove from heat. (Note: It takes some time to reach this temperature. But it will go from 214 degrees to done quicker than you expect. Just watch the temperature closely)

Time to Can!

Ladle hot preserves into hot jars, leaving ¼ inch headspace. Wipe rims with a damp cloth, add lids and adjust band to fingertip tight. Place jars into water bath canner and process for 15 minutes. Turn off heat and remove cover. Allow jars to cool 5 minutes in the canner, then remove and allow to cool for 12-24 hours. Do not retighten bands. Check seal after cool to be sure they are self-stable. Label and store. Any jars that did not seal can be stored in the refrigerator.

apples and oranges — Ruby red cranberries. So fun!

Tools of the Trade

Not a Canner (…yet)?

You can 100% complete this recipe and store it in the refrigerator. Fill the jars with hot jam, wipe, adjust lid and ring. Allow to cool before storing in the refrigerator. Since you will likely get about 7 jars of jam, I would recommend cutting the recipe in half.

Ready to can and preserve more?

Check out my pages for canning and preserving for other inspiration below:

Canning and Preserving

Cranberry Apple Preserves

As the weather gets cooler, cranberries become a tasty, tart treat. These preserves are sure to make your taste buds dance with the combination of cranberry, apple, and orange.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 40

Waterbath 15

Servings

Equipment

Water Bath Canner
7-9 1/2 pint canning jars with lids and rings
Large saucepan

Ingredients

24 ounces whole cranberries rinsed and picked through
3 apples cored, peeled and diced
1 mandrin orange chopped finely with peels
2 ¾ cup sugar
2 cups water
⅓ cup honey

Instructions

Prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Cover and begin to heat over a medium heat.
Wash and prepare 8 ounce canning jars (approximately 7 jars will be produced with this recipe).
Now, begin to prepare the jam. Combine all ingredients in a large saucepan.
Bring to a boil over a high heat, stirring until the sugar dissolves.
Continue to cook and stir over the high heat until the mixture reaches 219 degrees (However, for every 1000 feet of altitude you have, subtract 2 degrees).
Once temperature is reached, remove from heat.
Ladle hot preserves into hot jars, leaving ¼ inch headspace.
Wipe rims with a damp cloth, add lids and adjust band to fingertip tight.
Place jars into water bath canner and process for 15 minutes. Turn off heat and remove cover.
Allow jars to cool 5 minutes in the canner, then remove and allow to cool for 12-24 hours. Do not retighten bands. Check seal after cool to be sure they are self-stable. Label and store.

Notes

Any jars that did not seal can be stored in the refrigerator.

Tried this recipe?Let us know how it was!

November 29, 2020October 2, 2021

JessLeave a comment

A Sugar Cookie to Write Home About

Holidays and baking. They go hand in hand, don’t they? I don’t know what it is about the holiday season, but it seems to bring out the baker in all of us. Maybe it’s the fact that we have less daylight, and we need to do something with our evenings. Maybe it’s because it’s chilly outside and we would just like to warm up the house a little with a preheated oven. Or maybe it’s simply that we are in the giving spirit and we love to show our family and friends we love them with delicious food. I know I can check yes to all those boxes. Because of this, we all need a great sugar cookie recipe in our back pocket. Guess what? I’ve got you covered 😉

This sugar cookie recipe has been my go to for years and years. My sister in law claims it’s the only cookie that comes close to her mother’s recipe. My aunt makes special requests for these at all holidays. And my dad. He’s a health nut, but can’t say no to a perfectly baked sugar cookie. It warms my heart just thinking of him.

I am leaving you here with simply the sugar cookie recipe. How you decorate is up to you. Me? I am a light glaze made with almond extract kind of gal. But others live in the school of thought that they love a regular frosting. Or perhaps you add sprinkles before baking and that’s it. Either way, you will have an amazing base of a sugar cookie to add to your cookie tray.

Oh, and one more thing: This recipe doubles nicely! I’ll leave you will the smaller batch recipe and let you decide if you need to double it (you probably will want to 😉 )

Your Ingredients

¾ cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon almond extract
2 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt

Your Steps

In a large bowl, cream butter and sugar until light and fluffy. Add eggs and almond extract. Beat until well combined. Stir in flour, baking powder, and salt. Form into a log, cover in plastic wrap, and chill at least 3 hours (or overnight).

Preheat oven to 400 degrees. On a well floured surface, roll out dough, ⅓ of the log at a time. Roll ⅛” to ¼” of an inch thick, to your desired thickness. Cut using cookie cutters. Place cookies on ungreased cookie sheets.

Bake 6-8 minutes, until the edges are just about to brown. Allow to cool 2 minutes before removing and placing on a wire rack to cool completely.

Eggs and almond extract — Cream the butter and sugar!

Looking for other baking treats? Check out my baking page below!

Baking

Tools of the Trade

These are some of my favorite tools in the kitchen!

A Sugar Cookie to Write Home About

Sugar Cookies: the quintessential holiday baking treat! You're seven ingredients and a few hours from the best sugar cookie you'll ever eat!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Rest Time 3

Course Dessert

Cuisine American

Servings dozen

Ingredients

¾ cup butter softened
1 cup white sugar
2 eggs
1 teaspoon almond extract
2 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt

Instructions

In a large bowl, cream butter and sugar until light and fluffy.
Add eggs and almond extract. Beat until well combined.
Stir in flour, baking powder, and salt.
Form into a log, cover in plastic wrap, and chill at least 3 hours (or overnight).
Preheat oven to 400 degrees.
On a well floured surface, roll out dough, ⅓ of the log at a time. Roll ⅛” to ¼” of an inch thick, to your desired thickness.
Cut using cookie cutters. Place cookies on ungreased cookie sheets.
Bake 6-8 minutes, until the edges are just about to brown.
Allow to cool 2 minutes before removing and placing on a wire rack to cool completely.

Keyword baking, Cookies, holiday treats, sugar cookies

Tried this recipe?Let us know how it was!

Looking for other cookie inspiration?

Check out one of the recipes below!

November 25, 2020October 21, 2022

JessLeave a comment

Double Chocolate Chip Peppermint Cookies

Do you ever envision a recipe and simply crave it for weeks? Thinking about how it might come together and how good it can taste? No? I am alone in this? I hope not. While I know it is still fall and not even Thanksgiving, I have been daydreaming about Double Chocolate Chip Peppermint Cookies for weeks.

I am a sucker for all things peppermint. Candy Cane Chapstick? I stock up while they are in stores so have them year round. Peppermint mocha creamer? I can’t get enough. I even find myself treating myself to an Andes Candies Candy Bar at Kwik Trip whenever we have long car trips. Since we are living in the craziness of 2020, all the early Christmas decorations have me wanting peppermint even more.

And while peppermint is divine, mixing it with chocolate takes it to a new level. I knew I needed a simple drop chocolate and peppermint cookie in my life, and I was certain others did too. This Double Chocolate Chip Peppermint Cookie came together nicely. Since it is drop cookie, it takes minimal work. Beyond the peppermint chips, the ingredients are pantry items that you likely have on hand. Always a big win in my book.

I hope you give them a try. They dip so well in milk and get better the next day, taking on a brownie flavor that’s “close your eyes and enjoy” worthy. Yum.

Your Ingredients

2 sticks butter, softened
1 cup brown sugar, packed
½ cup white sugar
2 eggs
1 ½ teaspoons vanilla extract
½ teaspoon peppermint extract
1 ¾ cup all purpose flour
½ cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
½ cup peppermint chips
1 cup chocolate chips

Your Steps to Double Chocolate Chip Peppermint Cookies

Preheat oven to 350 degrees. In a large bowl, cream butter, brown sugar, and white sugar until light and fluffy. Add eggs and extracts. Stir until well combined.

If you are an awesome baker, you’ll mix the dry ingredients (flour, cocoa powder, salt and baking soda) in a separate bowl and then gradually add it to the wet ingredients, stirring until just combined. I HATE creating more dishes than I need to (the dishwasher here is named “Jess”), so I simply put the dry ingredients on top of one another, stir slightly to distribute the salt and baking soda, and call it good. This method has served me well. You do you though 😉

Once the dry ingredients have been mixed in, add peppermint and chocolate chips. Fold in. Place dough on an ungreased baking sheet by the tablespoonful. Bake 8-11 minutes. Enjoy as all good cookies should, straight out of the oven (Okay, wait maybe 2 minutes so you don’t burn your mouth, but seriously, aren’t fresh baked cookies the best?!). Also, I ten out of ten recommend dipping in milk. Freaking yum.

Butter and sugar…the beginning of a beautiful cookie!

Looking for other sweet treats? Check out my baking page below!

Baking

I love baking on silicone baking mats. Eliminates the waste that comes from parchment. Something I am passionate about.

I was gifted this baking sheet set for Christmas a few years ago and it’s my go to when I bake cookies. Love it!

I can’t bake without wooden spoons. That’s all there is to it.

Double Chocolate Chip Peppermint Cookies

Is there any greater combination that chocolate and peppermint? They come together in an easy drop cookie!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 8

Course Breakfast

Cuisine American

Servings dozen

Equipment

baking sheets

Ingredients

2 sticks butter softened
1 cup brown sugar packed
½ cup white sugar
2 eggs
1 ½ teaspoons vanilla extract
½ teaspoon peppermint extract
1 ¾ cup all purpose flour
½ cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
½ cup peppermint chips
1 cup chocolate chips

Instructions

Preheat oven to 350 degrees.
In a large bowl, cream butter, brown sugar, and white sugar until light and fluffy.
Add eggs and extracts. Stir until well combined.
In a separate bowl, combine flour, cocoa powder, salt, and baking soda. Add to wet ingredients slowly, stirring until just incorporated.
Add peppermint and chocolate chips. Fold in.
Place dough on an ungreased baking sheet by the tablespoonful. Bake 8-11 minutes.

Keyword chocolate and peppermint, Cookies, drop cookies, peppermint cookies

Tried this recipe?Let us know how it was!

Looking for other cookie recipes?

Check out some of my favorites below!

November 22, 2020October 13, 2024

JessLeave a comment

Slow Cooker Italian Sausage Casserole

I never utilize the slow cooker as often as I should. To the extent that I actually have a Pinterest board called, “Crockpot: Not Used Enough at My House.” What can I say? It’s fun to create silly names on Pinterest, right? That being said, once I pull out the slow cooker, I am all over it for a week or so. This week I began with making some crockpot applesauce. Then I roasted a ham (so easy!). Since my clean slow cooker was still on my counter, I decided to throw this little ditty together for dinner: Slow Cooker Italian Sausage Casserole.

To me, this recipe has a “hot dish” feel about it. Never heard of Hot Dish? It’s the Midwest comfort food; A term used for casseroles that have a starch, a protein, and some vegetables, especially in Minnesota. Some may say it is even the state food in Minnesota. Often, the starch is a tater tot. Because of this, my husband told me I couldn’t name it a hot dish. We are also die hard Wisconsinites, so that may be why he declared it a casserole instead 😉 Want to learn more about hot dish and its history? Check it out here!

But really, does the name matter?

Regardless of the name, this slow cooker Italian sausage casserole has comfort food written all over it. With many people working from home during this pandemic, it’s a great recipe that can be prepared mid afternoon with minimal prep work. If you have followed me much at all, you know I love to sneak extra vegetables in all I cook and this is no exception. This slow cooker Italian sausage casserole is chuck full of fresh vegetables that are kid friendly. My kids not only went for seconds, but thirds. They requested it for lunch when it was leftover day. That’s a big win, right?

Perhaps the best part is the minimal dishes that are created. I don’t know about you, but I love being able to minimize the clean up part of cooking and this recipe helps you do that. Ready to start your prep and have a fantastic dish for dinner tonight? Let’s go!

Your Ingredients

1 pound ground Italian sausage
1 white onion, chopped
2 cups zucchini, chopped (about 1 medium)
1 sweet pepper, chopped (any color)
2 cups button mushrooms, chopped
½ tablespoon minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
black pepper, to taste
¼ teaspoon red pepper flakes, if you like a little kick
2 15 ounce cans diced tomatoes (I used Italian seasoned. If you don’t have them on hand, add a little more spice, if you’re so inclined)
1 15 ounce can tomato sauce
2-3 cups water
12 ounces tri color rotini, uncooked
2 cups Italian blend shredded cheese
½ cup grated Parmesan

Your Steps to Slow Cooker Italian Sausage Casserole

In a large skillet, brown sausage. To this, add chopped sweet pepper, onion and garlic. Cook 3 minutes over medium heat. Add mushrooms, zucchini, oregano, basil, black pepper, and red pepper flakes (if using). Cook an additional 3 minutes, stirring often.

From here, transfer sausage and vegetable mixture into your slow cooker. Add diced tomatoes (undrained) and tomato sauce. Cook on low for 5-6 hours to allow all those flavors to mingle. Approximately 35-45 minutes before you would like to eat, add water, rotini, and cheeses. Stir. Turn the slow cooker to high and cook for 35-45 additional minutes, checking the noodles for your desired texture.

A complete meal right in your bowl: protein, vegetables, and a starch. A hot dish that will warm your belly and your soul. The perfect comfort food.

Tools of the Trade

I may or may not have about 5 slow cookers, but who is counting?

I ADORE flexible cutting boards and are my go to anytime I have to cut anything.

This is honestly my favorite knife we own. My mom broke mine once cutting candy. I had to immediately buy a new one!

Looking for other dinner inspiration? Check out my cooking page below!

Cooking

Slow Cooker Italian Sausage Casserole

Italian sausage, zucchini, mushrooms, diced tomatoes, and pasta. What's not to love in this slow cooker dish?!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 4

Course Main Course

Cuisine Italian

Servings

Equipment

slow cooker

Ingredients

1 pound ground Italian sausage
1 white onion chopped
2 cups zucchini chopped (about 1 medium)
1 sweet pepper chopped (any color)
2 cups button mushrooms chopped
½ tablespoon minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
black pepper to taste
¼ teaspoon red pepper flakes if you like a little kick
2 15 ounce cans basil garlic, and oregano diced tomatoes, undrained
1 15 ounce can tomato sauce
2-3 cups water
12 ounces tri color rotini uncooked
2 cups Italian blend shredded cheese
½ cup grated Parmesan

Instructions

In a large skillet, brown sausage.
Add chopped sweet pepper, onion and garlic. Cook 3 minutes over medium heat.
Add mushrooms, zucchini, oregano, basil, black pepper, and red pepper flakes (if using). Cook an additional 3 minutes, stirring often.
Transfer sausage and vegetable mixture into your slow cooker.
Add diced tomatoes (undrained) and tomato sauce.
Cook on low for 5-6 hours (or 3 hours on high) to allow all those flavors to mingle.
Approximately 35-45 minutes before you would like to eat, add water, rotini, and cheeses. Stir. Turn the slow cooker to high and cook for 35-45 additional minutes, checking the noodles for your desired texture.

Keyword crockpot, Italian casserole, Italian sausage, slowcooker

Tried this recipe?Let us know how it was!

November 20, 2020September 28, 2021

JessLeave a comment

Creamy Chicken and Wild Rice Soup

My darling son is ten years old. For about as long as I can remember, chicken noodle soup has been his favorite. So much so that he has requested it for his birthday meal for the last four years, regardless of where we are celebrating. Then I put together this creamy chicken and wild rice soup. I think his favorite meal changed. He makes this glorious face when he eats food he loves: closing his eyes, taking in the flavor, all while a small grin spreads across his face. His first bite brought on this expression, telling me we had a winner of a recipe.

What I love about this creamy chicken and wild rice soup is that it has all the creamy goodness all while leaving out the heavy or processed ingredients found in many creamy soups. It eats like a soup the first day and more like a stew the second, as the rice absorbs more liquid.

Usually from scratch soups are reserved for cozy weekends, but I recently made this soup on a weeknight. The weather had changed from warm fall days to chilly winter, complete with some snow. I don’t know about you, but those first snow falls just call for a kettle of soup. It took me exactly one hour start to finish, including cooking the chicken. Is it a great weekend recipe? Absolutely. But is it doable on a weeknight? Sure!

Enough talking! Let’s get cooking!

Your Ingredients

½ cup long grain brown rice, uncooked
½ cup wild rice, uncooked
2 ½ cups water
2 cups diced cooked chicken
1-2 tablespoons olive oil
1 cup sliced mushrooms
2 cups sliced carrots
1 ½ cups sliced celery
1 ½ cup diced onion
½ tablespoon minced garlic
3 tablespoons butter
3 tablespoons flour
2 cups milk (I used skim)
2 cups chicken stock
¾ teaspoons dried thyme
½ – 1 teaspoon pepper, to taste
½ teaspoon salt

Before we begin cooking…

If you don’t have cooked chicken on hand, you can 100% start cooking it when you start the rice and your timing will be just fine. I seasoned two chicken breasts with salt and pepper and cooked them over medium heat in a cast iron skillet (I just love cast iron. I have the Lodge Skillet). If you would like to do like me, cook them for about 8 minutes on each side. Then put in a preheated 400 degree oven. Finish them in the oven, cooking to 165 degrees.

YOUR STEPS FOR CREAMY CHICKEN AND WILD RICE SOUP

Start by bringing water to a boil in a saucepan with a cover. Add rice (and maybe a little salt and pepper if you are so inclined), cover, and lower temperature to a simmer. Cook for 40 minutes, stirring periodically. Once complete, leave the rice, even if there is remaining liquid. We will add it all to the soup.

While the rice is cooking, prepare the vegetables. Add olive oil to a soup kettle (again, I adore my cast iron Dutch oven for soups), and heat over medium heat. Once oil is hot, add onions, celery, carrots and garlic. Cook for 8-10 minutes, until they are beginning to soften. Add mushrooms and cook an additional 4-5 minutes.

Remove vegetables from the kettle. Lower the temperature slightly. Add butter and allow to melt. Once melted, add flour, creating a roux. Cook for 2-3 minutes, stirring constantly. SLOWLY add milk, about ⅓ cup at a time, stirring the whole time, allowing the mixture to just begin to boil before you add more. (Be patient here. I have gone too fast too many times to count, and then you miss the creaminess!). Add the chicken stock in a similar nature. Add thyme, salt, and pepper.

From here, stir in the rice from the saucepan, including any remaining liquid. It will help keep the soup thick. Reincorporate the vegetables and stir in the chicken. Allow to cook an additional 10-20 minutes if you have the time. The flavors will mingle and simply get better if you can wait 🙂

Looking for other dinner ideas? Check out my cooking page!

Cooking

Tools of the Trade

Creamy Chicken and Wild Rice Soup

A hearty belly warming recipe full of fresh roasted chicken, vegetables and perfectly cooked rice.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Course Soup

Cuisine American

Servings

Ingredients

½ cup long grain brown rice uncooked
½ cup wild rice uncooked
2 ½ cups water
2 cups diced cooked chicken
1-2 tablespoons olive oil
1 cup sliced mushrooms
2 cups sliced carrots
1 ½ cups sliced celery
1 ½ cup diced onion
½ tablespoon minced garlic
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups chicken stock
¾ teaspoons dried thyme
½ – 1 teaspoon pepper to taste
½ teaspoon salt

Instructions

Bring water to a boil in a saucepan with a cover. Add rice (and additional salt and pepper, to taste), cover, and lower temperature to a simmer. Cook for 40 minutes, stirring periodically.
While the rice is cooking, prepare the vegetables. Add olive oil to a soup kettle and heat over medium heat.
Once oil is hot, add onions, celery, carrots and garlic. Cook for 8-10 minutes, until they are beginning to soften. Add mushrooms and cook an additional 4-5 minutes.
Remove vegetables from the kettle. Lower the temperature slightly. Add butter and allow to melt.
Once melted, add flour, creating a roux. Cook for 2-3 minutes, stirring constantly.
Slowly add milk, about ⅓ cup at a time, stirring the whole time, allowing the mixture to just begin to boil before you add more. Add the chicken stock in a similar nature. Add thyme, salt, and pepper.
Stir in the rice from the saucepan, including any remaining liquid. Reincorporate the vegetables and stir in the chicken. Allow to cook an additional 10-20 minutes.

Keyword chicken, chicken and wild rice soup, chicken soup, from scratch

Tried this recipe?Let us know how it was!

November 14, 2020July 13, 2021

Jess2 Comments

Oatmeal Pumpkin Muffins: Clean Eating Style

Recently, I put together some delightful sourdough pumpkin muffins. However, all my friends who aren’t sourdough bakers yet (You know you want to! Here’s a great link by King Arthur’s Flour on how to get started!) requested a non-sourdough pumpkin muffin, preferably of the healthy persuasion. After a little bit of testing and trying, here it is! Oatmeal Pumpkin Muffins (with chocolate chips!).

This Oatmeal Pumpkin Muffin pairs well with a warm cup of coffee in the morning. I love that it isn’t overly sweet and that it’s a baked good I can feel good about putting into my body. While it pains me at times, I just can’t do too much sweet in the morning. It leaves me a feeling out of sorts and not fueled the right way to tackle all the big goals I have!

One more note: This recipe was created using a home roasted pumpkin. If you haven’t tried roasting your own pumpkin yet, I highly recommend it and the time is still right. Pick up a pumpkin or two from the local market, roast them up using the directions you can find here. Then freeze some so you can have fresh pumpkin baked goods all year round!

Okay, enough talking, let’s get baking some Oatmeal Pumpkin muffins my friends!

Your Ingredients (about 18 muffins)

2 cups pumpkin puree
2 eggs, room temperature
⅓ cup real maple syrup (if you like things on the sweeter side, up this to ½ cup)
2 tablespoons coconut oil, melted
1 ½ cups whole wheat flour
1 cup old fashioned oats
¾ teaspoon pumpkin spice (or a combination of cinnamon and nutmeg with a dash of clove)
1 teaspoon baking soda
½ teaspoon salt
⅓ cup chopped walnuts
⅓ cup chocolate chips

Your Steps to great Oatmeal Pumpkin Muffins

Preheat the oven to 350 degrees. Prepare two muffin tins with muffin cups or by spraying with non-stick cooking spray.

In a large bowl, combine puree, eggs, and maple syrup. Combine flour, oats, pumpkin spice, baking soda, and salt. Add to wet ingredients and stir until just combined. Fold in the walnuts, and chocolate chips. Add coconut oil and stir once more.

Spoon into prepared muffin tins, filling approximately ¾ of the way. Bake for 15-20 minutes, until cooked all the way through. Marvel at the beautiful texture and promptly pop one in your mouth. Aren’t the melty chocolate chips just the best?!

Tools of the trade

If you’re baking, you need a great muffin tin. If you are fortunate enough to have a pumpkin to roast, I recommend a nice thick baking sheet lined in foil. Looking to get a new one? Check out the links below!

Oatmeal Pumpkin Muffins

Oatmeal Pumpkin Muffins: Good for you ingredients combine in these pumpkin muffins made from freshly roasted pumpkin!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Course Breakfast

Cuisine American

Servings muffins

Ingredients

2 cups pumpkin puree
2 eggs room temperature
⅓ cup real maple syrup if you like things on the sweeter side, up this to ½ cup
2 tablespoons coconut oil melted
1 ½ cups whole wheat flour
1 cup old fashioned oats
¾ teaspoon pumpkin spice or a combination of cinnamon and nutmeg with a dash of clove
1 teaspoon baking soda
½ teaspoon salt
⅓ cup chopped walnuts
⅓ cup chocolate chips

Instructions

Preheat the oven to 350 degrees. Prepare two muffin tins with muffin cups or by spraying with non-stick cooking spray.
In a large bowl, combine puree, eggs, and maple syrup.
Combine flour, oats, pumpkin spice, baking soda, and salt. Add to wet ingredients and stir until just combined.
Fold in the walnuts, and chocolate chips.
Add coconut oil and stir once more.
Spoon into prepared muffin tins, filling approximately ¾ of the way.
Bake for 15-20 minutes, until cooked all the way through.

Tried this recipe?Let us know how it was!

November 11, 2020October 4, 2021

JessLeave a comment

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