Smashed Baby Potatoes

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

Jess4 Comments

Sweet Potato Muffins

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!

Other Great recipes for Breakfast

Click here to head to my breakfast breakfast page or check out some favorites below!

JessLeave a comment

Chocolate Snack Cake

There is something to be said for making something from scratch. It just feels special as you pull all the ingredients down from the cupboard and watch as simple ingredients combine to create something special. For some reason, I feel that is especially true when it comes to a chocolate snack cake. 

I grew up in a house where my mom always baked us our birthday cakes. I don’t know if she ever purchased a cake from a bakery for my sister and me. That being said, it was always Betty Crocker, Duncan Hines, or Pillsbury. So while it wasn’t homemade, box cake was a staple in my childhood. It became the thing I would make when my own kiddos. Why would I buy a cake when I can make it for cents on the dollar?

Even as I was becoming a food blogger, I stuck with my box cake mix because that’s what my mom always did. Then one day, I was scrolling instagram and I stumbled on a recipe for a chocolate snack cake and I knew I had to make it. And my goodness, forget those box cakes. This is where it is at! It’s so simple and perfectly chocolatey. 

So what is a snack cake?

Historically, a chocolate snack cake is also known as a depression or war cake. It doesn’t use eggs or milk, ingredients that would have been particularly hard to find during wartime rationing. I love that the secret ingredient is vinegar. I mean, who knew?! And you would never know! For those science minded friends, the vinegar mixes with the baking soda to make the cake light and fluffy 

What results in this chocolate snack cake is a rich and so delicious cake. And one of my favorite parts is that it only makes a 9 by 9 inch pan. I mean, I am here for cake, but sometimes you don’t want a giant one sitting around the house. Perfect for celebrating with a small group!

Now that was way too much talking. Let’s bake together! 

Your Ingredients 

  • 1 ½ cups all purpose flour 
  • 1 cup sugar 
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ⅓ cup cocoa powder
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla 
  • 1 cup water 
  • ⅓ cup vegetable oil 

Frosting Ingredients

  • 1 cup powdered sugar
  • ¼ cup cocoa powder
  • 2 tablespoons softened butter
  • 2 tablespoons milk 
  • 1 teaspoon vanilla 
  • Pinch of salt 

Your Steps to a Delicious Chocolate Snack Cake

Preheat the oven to 350 degrees and prepare a 9 by 9 inch baking dish by spraying with nonstick cooking spray. In a large bowl, mix the flour, sugar, salt, baking soda, and cocoa powder. Set aside. Measure the water, vegetable oil, vanilla, and vinegar in a 2 cup liquid measuring cup. Whisk for 1 minute. Stir into the dry ingredients quickly and then immediately pour into prepared pan. Bake for 35 minutes, until it passes the toothpick test. Allow to cool before frosting.

To create the frosting, add the butter to a small bowl and whip until fluffy using a fork. Add powdered sugar, cocoa powder, and pinch of salt. Mix well, incorporating the butter into the dry ingredients. Add milk and vanilla and continue to whip until smooth. Frost cooled cake. Enjoy immediately.

Grab those dry ingredients!
Mix it up!
Get the frosting ready!
I just love the contrast!
Sprinkle with salt for the extra pop.
Freaking yum!

Chocolate Snack Cake

This delicious and simple chocolate cake is perfect for those chocolate cravings, when your shelves are a little bare, or if you don't do egg or dairy. You won't regret having this recipe in your back pocket.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 9 servings

Equipment

Ingredients
  

  • 1 ½ cups all purpose flour
  • 1 cup sugar
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ⅓ cup cocoa powder
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
  • 1 cup water
  • ⅓ cup vegetable oil

Frosting Ingredients

  • 1 cup powdered sugar
  • ¼ cup cocoa powder
  • 2 tablespoons softened butter
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • Pinch of salt

Instructions
 

  • Preheat the oven to 350 degrees and prepare a 9 by 9 inch baking dish by spraying with nonstick cooking spray.
  • In a large bowl, mix the flour, sugar, salt, baking soda, and cocoa powder. Set aside.
  • Measure the water, vegetable oil, vanilla, and vinegar in a 2 cup liquid measuring cup. Whisk for 1 minute.
  • Stir into the dry ingredients quickly and then immediately pour into prepared pan.
  • Bake for 30-35 minutes, until it passes the toothpick test. Allow to cool before frosting.
  • To create the frosting, add the butter to a small bowl and whip until fluffy using a fork.
  • Add powdered sugar, cocoa powder, and pinch of salt.
  • Mix well, incorporating the butter into the dry ingredients. Add milk and vanilla and continue to whip until smooth.
  • Frost cooled cake. Sprinkle with course salt, if desired.
Keyword cake recipe, chocolate, chocolate cake, chocolate snack cake, depression cake
Tried this recipe?Let us know how it was!

Looking for other sweet treats?

Check out my baking page or some of my favorites below!

JessLeave a comment

Marinated Vegetable Salad

You know when you get invited to a get together and you need to bring a dish to pass but definitely don’t want to think hard? This marinated vegetable salad is the dish you bring, my friends.

Years ago, I remember saying to the Mr, “I mean, you have a fruit salad…I wonder if there is such a thing as a vegetable salad?” As soon as it left my mouth, I felt so silly asking the question. Aren’t all salads vegetable salads? I mean, no, not if you live in the midwest. If you head to a potluck, you’ll see all sorts of non-vegetable salads. We have pasta salad. We have this Snicker apple salad. And the classic tuna salad. But this marinated vegetable salad is exactly what I envisioned when I asked that silly question. (I just brought it up again to him, and he gave me the most loving, but judgemental look). 

Back to my question…

I was picturing a salad full of chopped vegetables, like chopped fruit. But unlike the fruit salad I normally make, a vegetable salad needs a little sauce to give it a pizzazz. If you’ve been here a while, you know I love to make everything from scratch, and I probably could do that here. But I have found that Zesty Italian dressing from the store just works so well and makes for a quick and delicious side. 

This recipe has become my absolute go to when I have to bring a dish to pass. The healthier me loves that I can depend on vegetables being available when I am surrounded by a lot of other delicious things. It takes minimal prep and doesn’t really need to be kept cold or hot. It can just hang out at room temperature for the duration of the fest!

The best part though? It’s totally customizable. Don’t love peppers? Skip them. Want all the broccoli? Give it an extra cup! 

Ready to start creating? Let’s go!

Your Ingredients for Marinated Vegetable Salad

  • 1 head cauliflower
  • 1-2 heads of broccoli
  • 3 carrots
  • 2-3 cucumbers
  • 1 can black olives 
  • 1 red onion 
  • 2 cups halved grape tomatoes 
  • 1-2 sweet peppers
  • 1 cup zesty Italian dressing 
  • ¼ cup grated Parmesan cheese 
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil 

Your Steps

Dice the red onion and cut all the remaining veggies into bite size pieces. Slice the black olives in half. Combine all the ingredients in a bowl with a cover and mix. Pour on the dressing, cheese, oregano, and basil. Stir well. Chill a few hours before serving. But this salad is best made the night before so the vegetables can marinate and is honestly best about two days later. It’s definitely not something I complain about when I have leftovers! 

Chopped Vegetables
Chop it up!
Chopped vegetables with spices.
Add all the seasoning!
Marinated vegetable salad
Let it rest!
Marinated vegetable salad
Serve it up!

Marinated Vegetable Salad

You know when you get invited to a get together and you need to bring a dish to pass but definitely don’t want to think hard? This marinated vegetable salad is the dish you bring, my friends.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 12

Ingredients
  

  • 1 head cauliflower
  • 1-2 heads of broccoli
  • 3 carrots
  • 2-3 cucumbers
  • 1 can black olives
  • 1 red onion
  • 2 cups halved grape tomatoes
  • 1-2 sweet peppers
  • 1 cup zesty Italian dressing
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil

Instructions
 

  • Dice the red onion and cut all the remaining veggies into bite size pieces. Slice the black olives in half.
  • Combine all the vegetables in a bowl with a cover and mix.
  • Pour on the dressing, cheese, oregano, and basil. Stir well.
  • Chill a few hours before serving.
Keyword broccoli, cauliflower, cold sides, dishes to pass, Italian dressing, onions, peppers, side dish, side dishes, vegetables
Tried this recipe?Let us know how it was!

Looking for other great Sides?

Check out my Cooking page for other inspiration. Or maybe you want to eat with your eyes! Then you can find a treat or two below!

Summer Garden Orzo Salad

JessLeave a comment

Slow Cooker Southwest Chicken

Sometimes life just calls for simple, slow cooker recipes. Whether it be a busy weeknight full of work meetings and volunteering; kiddos with sports activities at wild hours; or, if you’re like me, you’re laid up with a knee injury and can’t put weight on your leg for at least a month. When cooking is one of your happy places, you visit that happy place a few days out of surgery to create a delicious and very simple Slow Cooker Southwest Chicken. 

I had craved chicken going into surgery and had the Mr. pick some chicken breasts up. Then, much to my surprise, a number of friends had asked if they could drop off meals for us, asking “would that be helpful?” 

My response was always, “It sure would be helpful for my husband!” One such meal was a tortilla soup that was DELICIOUS. It made me crave more Tex Mex flavors and chicken, but I was only a few days out from the surgery and moving about the kitchen was not a thing I was ready to do. 

So I did what any good food blogger would do…

I texted the Mr. a set of ingredients I thought I would need and directions to grab the slow cooker. A rearrange of chairs so I could elevate my knee and we were set! I had a great helper to drain and rinse black beans and grab the remaining spices I forgot to grab and this beauty of a recipe was set to go! 

I was even able to lean on my mini me to help make some brown rice to serve it over. When we got done eating, she gave it a quick two thumbs up and I cleaned her bowl. My big kiddo was away, but also devoured a couple bowls when he got home. I think we have a win! 

Let’s get cooking!

Your Ingredients to Slow Cooker Southwest Chicken 

  • 2 chicken breasts, seasoned with salt and pepper 
  • 1 15 ounce can of diced tomatoes, undrained and unsalted
  • 1 15 ounce can of tomato sauce
  • 1 15 ounce can black beans, rinsed and drained
  • 1  cup frozen corn
  • 2 cups frozen peppers and onions 
  • 1 tablespoon chili powder 
  • 1 teaspoon each of garlic powder, onion powder, cumin, oregano
  • ½ teaspoon pepper 
  • ½ teaspoon salt 
  • Pinch of cayenne pepper for some heat, optional
  • Cooked white or brown rice, to serve over
  • Toppings: green onions, shredded cheese, cilantro, jalapeno slices 

Your Steps to Slow Cooker Southwest Chicken

Add the diced tomatoes, tomato sauce, black beans, corn, and peppers and onions to a slow cooker. Stir. Add all spices and herbs and stir again. Top with the chicken and spoon some of the vegetable mixture on top. Cook on low for 6-8 hours. 

If you have not done so, cook rice. We keep instant brown rice on hand for nights we need to be quick and long grain brown rice for days we don’t need to be so quick. 

When cooking is done, remove the chicken from the slow cooker. Shred using two forks and mix back into the vegetables. Serve over cooked rice and top with all the fixings you love! Me? I am hear for allll the cilantro and some cheese! 

Gather the vegetables!
Season them up!
Add in the chicken..
6 hours later!
We shred that up!
And serve!

Slow Cooker Southwest Chicken

Looking for an easy dinner on those busy nights that you can still feel good about eating? Give this slow cooker southwest chicken a try!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 6 hours
Course dinner, Main Course
Cuisine American
Servings 8 people

Equipment

Ingredients
  

  • 2 chicken breasts seasoned with salt and pepper
  • 1 15 ounce can of diced tomatoes undrained and unsalted
  • 1 15 ounce can of tomato sauce
  • 1 15 ounce can black beans rinsed and drained
  • 1 cup frozen corn
  • 2 cups frozen peppers and onions
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin oregano
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • Pinch of cayenne pepper for some heat optional
  • Cooked white or brown rice to serve over
  • Toppings: green onions shredded cheese, cilantro, jalapeno slices

Instructions
 

  • Add the diced tomatoes, tomato sauce, black beans, corn, and peppers and onions to a slow cooker. Stir.
  • Add all spices and herbs and stir again.
  • Top with the chicken and spoon some of the vegetable mixture on top. Cook on low for 6-8 hours.
  • If you have not done so, cook brown rice according to directions.
  • When cooking is done, remove the chicken from the slow cooker.
  • Shred using two forks and mix back into the vegetables. Serve over cooked rice and top with all the fixings you love.
Keyword chicken, chicken recipes, crock pot, crockpot, slow cooker, Southwest, Tex Mex
Tried this recipe?Let us know how it was!

Looking for things to pair with dinner tonight?

Check out some of these recipes for inspiration or head to my Cooking or Baking pages!

JessLeave a comment

Homemade Clam Chowder

If you hang out with me on Instagram, you may know that I am part of a collab that cooks from a different cookbook each month. The intent was to use those books that are collecting dust, but for many of us, it has led to us purchasing more books. Ha! For me, it has also led to some new explorations and recipe development. Case in point, this homemade clam chowder. 

A month ago, I had pulled out the first cookbook I ever bought, Betty Crocker’s Big Red Cookbook (okay, that might not be it’s name, but that’s what I am calling it) and in flipping through the pages for our challenge, I stumbled on the clam chowder recipe. That’s one of the Mr’s favorites!

It was super simple; too simple. And when I cook for our cookbook collab, I try my best to stick to the recipe and avoid going rogue, as much as I would like to. That meant I picked different recipes for the collab, but also that it was time for me to play and create my own take on clam chowder. I knew my husband would love it!

Ready to give it a try? Let’s cook together! 

Your Ingredients 

  • 2 cans of clams, reserving the juice
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 2 cups diced potatoes
  • 1 ½ cups diced celery
  • 1 teaspoon garlic 
  • 1 cup water 
  • ¼ cup flour 
  • ¼ cup butter
  • 1 cup half and half 
  • 1 ½ cups milk 
  • ½ teaspoon pepper 
  • ½ teaspoon salt 

Your Steps to Homemade Clam Chowder

In a dutch oven (I love my cast iron Dutch oven!), heat olive oil over medium heat. Once hot, add onion, potatoes, and celery. Saute for 8-10 minutes, until the onion has softened. Stir in garlic, water, and clam juice. Add additional water to make sure the vegetables are covered, if needed. 

Bring to a boil and simmer the vegetables for ten minutes, until potatoes are soft. Meanwhile, add the butter to a medium skillet on medium heat. Once melted, whisk in the flour and cook until it starts to just brown. SLOWLY, slowly stir in the half and half, ¼ cup or so at a time. Add salt and pepper. 

Whisk the half and half mixture into the vegetable mixture. Stir in milk and clams and cook until just heated through to prevent the clams from getting chewy. 

Note: If you dig a creamier soup, swap some of the milk for more half and half or use a whole milk rather than something like skim.

Chopped vegetables for homemade clam chowder
Cook down those vegetables.
All those vegetables cooked down.
Simmer them up!
Create the roux
Create the roux while they simmer.
Start adding the cream.
Add the white sauce
Get that white sauce in there.
Completed clam chowder
Simple and delish!
Completed clam chowder

Homemade Clam Chowder

A simple and delicious take on clam chowder that can be put together in under 40 minutes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course dinner, Main Course, Soup
Cuisine American
Servings 6

Equipment

Ingredients
  

  • 2 cans clams reserving the juice
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 2 cups diced potatoes
  • 1 ½ cups diced celery
  • 1 teaspoon garlic
  • 1 cup water
  • ¼ cup flour
  • ¼ cup butter
  • 1 cup half and half
  • 1 ½ cups milk
  • ½ teaspoon pepper
  • ½ teaspoon salt

Instructions
 

  • In a dutch oven, heat olive oil over medium heat. Once hot, add onion, potatoes, and celery. Saute for 8-10 minutes, until the onion has softened.
  • Stir in garlic, water, and clam juice. Add additional water to make sure the vegetables are covered, if needed. Bring to a boil and simmer the vegetables for ten minutes, until potatoes are soft.
  • Meanwhile, add the butter to a medium skillet on medium heat. Once melted, whisk in the flour and cook until it starts to just brown. SLOWLY, slowly whisk in the half and half, ¼ cup or so at a time. Add salt and pepper.
  • Whisk the half and half mixture into the vegetable mixture. Stir in milk and clams and cook until just heated through to prevent the clams from getting chewy. Serve immediately.

Notes

Note: If you dig a creamier soup, swap some of the milk for more half and half or use a whole milk rather than something like skim.
Keyword cast iron cooking, clam chowder, clams, cream soup, fall eats, Potatoes, sides, soup, soups and stews, winter eats
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Might I suggest some of my other favorite soups and stews and a dessert or two! Or you can head right to my Baking or Cooking page for more inspiration.

JessLeave a comment

No Bake Cornflake Cookies

I have had a certain fondness for no bake cookies since I was little. I hadn’t made them often, but if they were an option at a bake sale or dessert bar, I generally would go for them; as long as there wasn’t a brownie or Rice Krispy treat as an option, of course. Then came the time I needed a no bake cookie, and these beautiful no bake cornflake cookies were the result! 

Let me take a step back and explain. But where to start….My big kid has become an avid basketball player, and because of this, he plays 2-3 games most weekends in January and February all around the area. Our town hosts said games soon and the parents of my son’s team were assigned baked goods. 

I LOVE baking and making cookies. But…a few weeks ago, my husband was doing some remodeling in our kitchen (yay!) and when he pulled out our range and then put it back, the oven stopped working correctly (booo!) That means for the last three weeks, I have baked exactly two loaves of bread and broiled one dish. Not great news for the baked goods. 

Well, I guess this is a great opportunity to work on a no bake cookie recipe, right? And just a few weekends ago, I had purchased a GIANT box of corn flakes for cheesy potatoes. The stars had aligned for some delicious no bake cornflake cookies.

My issue?

In looking at all the recipes I could find, no bake cookies are just full of sugar and corn syrup. I love me some sugar and butter, but I also try to find balance and replace when I can.  

My go to replacement for sugar is maple syrup (my family and I started tapping trees a few years ago. Learn about it here!) I was worried it wouldn’t allow the cookies to set, but it worked great! And because the only other real ingredients are corn flakes and peanut butter, I would ALMOST venture to say you could call these breakfast cookies. I mean, I won’t stop you…hehe. 

Now let’s get creating! For this recipe, I’ll leave it in small batch format. You can easily double it to get more delicious no bake cookies, but as it is written, this will give you about 20 cookies. 

Your Ingredients 

  • ½ cup maple syrup 
  • ½ cup peanut butter 
  • ½ teaspoon vanilla
  • Nice pinch of salt 
  • 2 tablespoons cocoa powder
  • 2-2 ½ cups corn flakes
  • ½ cup finely chopped nuts (optional)

Your Steps to No Bake Cornflake Cookies 

Prepare two baking sheets with wax or parchment paper to place the cookies on when they are cooling. 

In a medium saucepan, combine syrup, peanut butter, cocoa powder, and the pinch of salt. Heat over a medium heat until the sauce JUST reaches a full boil. Remove the kettle from the heat and stir in the vanilla, corn flakes and nuts (if using) until well coated, adding more flakes if needed. 

Using a cookie or ice cream scoop, scoop the cookies onto prepared baking sheets. They will stay together better if you give them a little squeeze. Allow to cool until set, about 30-60 minutes. Once set, store in an airtight container. 

Peanut butter, cocoa, and maple syrup
Create that lovely chocolate goodness
All the chocolate is melted and ready to go
Melted and delicious
Mix it up!
Mix it all together for no bake cookies
Add some nuts for extra crunch if you care to!
Let them rest!
No Bake Cookies completed
Oh so good!

No Bake Cornflake Cookies

Looking for a no bake cookie but want to skip on a bit of the refined sugar? Give this great no bake cornflake cookie a try!
3 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Rest Time 1 hour
Course Cookies, Dessert
Cuisine American
Servings 16 cookies

Ingredients
  

  • ½ cup maple syrup
  • ½ cup peanut butter
  • ½ teaspoon vanilla
  • Nice pinch of salt
  • 2 tablespoons cocoa powder
  • 2-2 ½ cups corn flakes
  • ½ cup finely chopped nuts optional

Instructions
 

  • Prepare two baking sheets with wax or parchment paper to place the cookies on when they are cooling.
  • In a medium saucepan, combine syrup, peanut butter, cocoa powder and the pinch of salt. Heat over a medium heat until the sauce JUST reaches a full boil.
  • Remove the kettle from the heat and stir in the vanilla, corn flakes, and nuts (if using) until well coated, adding more flakes if needed.
  • Using a cookie or ice cream scoop, scoop the cookies onto prepared baking sheets.
  • Allow to cool until set, about 30 minutes. Once set, store in an airtight container.
Keyword chocolate and peanut butter, chocolate cookies, corn flake cookies, no bake cookies, no bake desserts, peanut butter, quick cookies, quick treats
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Head to one of the recipes below or go right to my Baking page!

Jess2 Comments

Grandma’s German Potato Salad

My Grandma’s German Potato Salad. 

I wasn’t sure if I should share this or keep it a secret in our family, but that just seems silly. The world can always use another ‘grandma’ recipe. One written on a half sheet of paper in beautiful cursive, feeling as though it was just written yesterday and written decades ago at the same time. We all need that in our digital world, right? 

Growing up, my parents had moved about four hours north of all of their family (they grew up about a mile apart in a suburb of Milwaukee) so we didn’t see family as often as most. But my mom’s mom would come up for a week each summer. Special traditions filled that week. We would swim. Grandma would walk every day. You sure couldn’t interrupt grandma and mom’s Scrabble game.

Tradition also surrounded the food we ate: We ALWAYS had a fish fry. My grandma would buy Lorna Doone shortbread cookies, Oreos, and Pecan Sandies. We also always had breaded and pan fried pork chops with German Potato Salad. I, for one, am not someone who loved getting all the little bits of meat off the bone of the pork chops so my mom would watch my plate and steal up those bones to nibble on. Fond memories, to be certain. 

But the German Potato Salad?

I NEVER ate it growing up. Maybe I tried it once at a young age, and decided it wasn’t for me; I can’t be certain. But I know that I “didn’t like it,” and never ate it, even as I was going into high school. 

I think I might have been in my twenties when I thought, “Maybe I should give this a try again.” And my goodness, I was instantly in love. The sweet sour from the dressing. The perfect combination of potatoes, onions, and bacon. So dang good. 

And I am so dang happy to share it with you. My grandma was the most wonderful woman with the biggest heart, a love for theater and acting, and just a joy. I hope you can taste it in this recipe when you share it with your family. 

Your Ingredients 

  • 3 pounds potatoes
  • 5-6 slices of bacon, depending on quality
  • 1 medium onion, chopped
  • ½ cup white vinegar
  • ½ cup water
  • ½ cup granulated sugar 
  • ½ – 1 tablespoon flour
  • Salt and pepper, to taste

Your Steps to Grandma’s German Potato Salad

Leaving the skin on the potatoes, boil whole in salted water until fork tender. While the potatoes are boiling, fry bacon until crispy, reserving about half of the drippings. 

Slice and layer the potatoes in a shallow dish, sprinkling each layer with salt and pepper and adding chopped onions and bacon to each layer. 

In the reserved bacon drippings, add the flour. Whisk until a roux is formed. Add the sugar and then the vinegar and water. Bring to a boil, stirring constantly until thick.

Pour sauce over the potatoes and stir. Taste, and add more sauce as necessary. This potato salad is best if made the day before so the flavors can sink into the potatoes, but can be served right away as well. 

Note: My mom loves her potato salad on the juicy side, so she recommends doing ¾ cup of vinegar, water, and sugar. I mean, it doesn’t hurt to have extra, but I wanted to stay true to my grandma’s handwriting. 

Boil up the potatoes in salted water.
We’ve got it all set.
Slice the cooled potatoes
Layer it up!
Pour on the sauce.
Serve it up!

Grandma’s German Potato Salad

A passed down recipe, grandma’s German potato salad is simple to make and full of that sweet sour taste of vinegar and sugar coming together!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 12

Equipment

Ingredients
  

  • 3 pounds potatoes
  • 5-6 slices of bacon
  • Green onions or regular onions chopped
  • ½ cup white vinegar
  • ½ cup water
  • ½ cup granulated sugar
  • ½ – 1 tablespoon flour
  • Salt and pepper to taste

Instructions
 

  • Leaving the skin on the potatoes, boil whole in salted water until fork tender. While the potatoes are boiling, fry bacon until crispy, reserving about half of the drippings.
  • Slice and layer the potatoes in a shallow dish, sprinkling each layer with salt and pepper and adding chopped onions and bacon to each layer.
  • In the reserved bacon drippings, add the flour. Whisk until a roux is formed. Add the sugar and then the vinegar and water. Bring to a boil, stirring constantly until thick.
  • Pour sauce over the potatoes and stir. Taste, and add more sauce as necessary. This potato salad is best if made the day before so the flavors can sink into the potatoes, but can be served right away as well.
Keyword German potato salad, potato, potato salad, Potatoes, side dishes, summer side dish
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Check out a couple of the posts below!

Summer Garden Orzo Salad

JessLeave a comment

Sourdough English Muffins

I have been on an English muffin kick. I love the size of them and the flavor is definitely a step above a bagel. They pair so well with a little jam and a piece of ham. We also have our own chickens, so an egg on the side is divine. However, for months, I was buying them because baking them myself and finding a recipe didn’t seem to be the best use of my time. But in the back of my mind, I was thinking, “These aren’t hard to make. And you have sourdough starter. You should make sourdough English muffins.” 

I mentally added “make Sourdough English muffins” to my to do list every weekend. Then life happened and I never would get to it. Life of a mom and a teacher and a person who generally is a doer. 

Finally, the day came that I had time, but I couldn’t find the recipe I had used one or two other time in the past from Sunrise Flour Mill. I read a few different recipes, tried a few recipes, and then took what I loved from each to develop my own. 

And while lots of sourdough recipes have a lot of wait time, I love that you can have English muffins before lunch time with this recipe. Yes, this recipe results in between 2 and 2 ½ dozens muffins, but let me tell you, if you are making six you might as well make thirty. English muffins freeze incredibly well and keep well in the fridge as well. 

And I promise, it may seem like this is a long recipe, but it comes together so quick and had minimal work. It’s worth every moment! Let’s start cooking! 

Your Ingredients

  • 2 ¼ teaspoon dry active yeast 
  • 2 cups milk (warmed)
  • 2 tablespoons sugar
  • 4 tablespoons butter, softened 
  • 1 cup sourdough starter 
  • 2 eggs
  • 1 tablespoon salt 
  • 2 cups whole wheat flour 
  • 3-4 cups white flour 
  • Cornmeal, for dusting

Your Steps to Sourdough English Muffins

In a stand mixer, combine milk, dry yeast, and sugar. Allow to sit for 5 minutes to activate the yeast. 

Add the sourdough starter, butter (cut into ½ tablespoon pieces), eggs, and salt. Mix until well combined. Slowly add flour, alternating wheat and white, by the ½ cup increments, until it forms a ball. The dough should not be too sticky. That is, you should be able to touch it and not have dough stuck to you. 

Allow the mixer to knead the dough for 5 minutes. Form the dough into a ball and put it in a greased bowl. Cover and allow to rest for 1-2 hours, until it has doubled in size. 

When the dough has doubled in size, gently punch it down and then form it into another bowl. Remove from the bowl and place on a lightly floured surface. Cut the dough into two portions. Set one aside. 

Roll one portion out until approximately ½ inch thick. Cut into discs using a 3 inch biscuit cutter (or a glass if you don’t have one!) Continue to roll out leftovers and cut discs until dough is used up. Do the same with the other portion. 

Place discs on baking sheets that have been sprinkled with cornmeal, leaving space for them to rise. Sprinkle the tops with cornmeal as well. Cover with plastic wrap and allow to rise for another hour or so. 

Let’s Cook them up!

Preheat an electric griddle to 350 degrees. Leave it ungreased. Transfer discs to the griddle and cook for 5 minutes. Flip muffins. Once all muffins have been flipped, place a light baking sheet on top to keep the flat muffin shape rather than a rounded muffin. Cook an additional 5-7 minutes, until the muffins have reached an internal temperature of 190 degrees. 

Store muffins at room temperature for 4-5 days, in the fridge for a few weeks, or freeze them for longer storage. They freeze REALLY well.

Mixing it up!
Let it rest!
Let’s cut some discs!
Getting closer!
Rest time!
On to the flip!
Oh my yum! Bring on breakfast!

Tools of the Trade

Now, I have done English muffins with an electric griddle and without and let me tell you, the griddle is the way to go. You can get them done so much quicker. And I am always surprised how often I want to pull out my biscuit cutter for various things. Definitely a couple tools that are handy to have on hand!

Sourdough English Muffins

Grab that leftover sourdough discard or fresh starter and create these delicious English muffins in no time!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 3 hours
Course Breakfast
Cuisine American
Servings 2 dozen

Equipment

Ingredients
  

  • 2 ¼ teaspoon instant dry yeast
  • 2 cups milk warmed
  • 2 tablespoons sugar
  • 4 tablespoons butter softened
  • 1 cup sourdough starter
  • 2 eggs
  • 1 tablespoon salt
  • 2 cups whole wheat flour
  • 3-4 cups white flour
  • Cornmeal for dusting

Instructions
 

  • In a stand mixer, combine milk, dry yeast, and sugar. Allow to sit for 5 minutes to activate the yeast.
  • Add the sourdough starter, butter (cut into ½ tablespoon pieces), eggs, and salt. Mix until well combined.
  • Slowly add flour, alternating wheat and white, by the ½ cup increments, until it forms a ball. The dough should not be too sticky. That is, you should be able to touch it and not have dough stuck to you.
  • Allow the mixer to knead the dough for 5 minutes. Form the dough into a ball and put it in a greased bowl. Cover and allow to rest for 1-2 hours, until it has doubled in size.
  • When the dough has doubled in size, gently punch it down and then form it into another bowl. Remove from the bowl and place on a lightly floured surface. Cut the dough into two portions. Set one aside.
  • Roll one portion out until approximately ½ inch thick. Cut into discs using a 3 inch biscuit cutter (or a glass if you don’t have one!) Continue to roll out leftovers and cut discs until dough is used up. Do the same with the other portion.
  • Place discs on baking sheets that have been sprinkled with cornmeal, leaving space for them to rise. Sprinkle the tops with cornmeal as well. Cover with plastic wrap and allow to rise for another hour or so.
  • Preheat an electric griddle to 350 degrees. Leave it ungreased. Transfer discs to the griddle and cook for 5 minutes. Flip muffins.
  • Once all muffins have been flipped, place a light baking sheet on top to keep the flat muffin shape rather than a rounded muffin. Cook an additional 5-7 minutes, until the muffins have reached an internal temperature of 190 degrees.
  • Store muffins at room temperature for 4-5 days, in the fridge for a few weeks, or freeze them for longer storage. They freeze REALLY well.

Notes

The recipe can easily be halved, but I wouldn’t. The work to make 2 dozen is just about the same as it is to make 1 dozen and they freeze really well. 
Keyword baking, breakast, breakfast breads, English muffins, sourdough, sourdough English muffins
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Looking for some other breakfast inspiration?

Check out a couple of the posts below or just head right to my breakfast page for more recipes!

JessLeave a comment