Category: Sides

Air Fryer Homemade Fries

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

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

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

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

Let’s get cooking! 

Your Ingredients (4-6 servings)

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

Your Steps to Air Fryer Homemade Fries

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

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

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

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

Air Fryer Homemade Fries

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

Equipment

Ingredients
  

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

Instructions
 

  • Preheat the air fryer to 400 degrees. Meanwhile, cut the potatoes into ¼-⅓ inch slices. Then cut into sticks.
  • Toss the fries with olive oil.
  • Then add Parmesan, parsley, and kosher salt. Toss again.
  • Put the fries into the basket and toss.
  • Cook for 15-20 minutes, shaking/stirring the fries every 5 minutes or so. Cook until they have reached a desired color.
Keyword air fryer, french fries, homemade fries, Potatoes, Yukon Gold
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Check out my Cooking page for more inspiration. Or maybe I can share a few of my favs below!

JessLeave a comment

Homemade Coleslaw

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

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

And are you kidding me?!

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

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

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

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

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

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

Your Ingredients

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

Your Steps to Homemade Coleslaw 

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

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

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

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

Homemade Coleslaw

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

Equipment

Instructions
 

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

Looking for other great sides?

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

Summer Garden Orzo Salad

JessLeave a comment

Smashed Baby Potatoes

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

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
Tried this recipe?Let us know how it was!

Looking for other recipes?

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

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
Tried this recipe?Let us know how it was!

Looking for some other fun recipes?

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
Tried this recipe?Let us know how it was!

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

Kelly’s Texas Caviar

What’s your go-to “I have to bring a dish to pass” dish that you can do without opening a cookbook or look at the recipe? For as long as I can remember, my sister has been bringing Texas Caviar. She brings it so often, she had started worrying that people didn’t actually like it and she should maybe stop bringing it. At about that time, my big kiddo asked her, “Aunty, can I please have the Texas Caviar recipe? I want to be able to make it at home.” 

Needless to say, she learned that we weren’t tired of it at all. And after that weekend, I think we mixed up a batch at our home three or four weekends in a row. Now I think I have the recipe memorized too!

What I love about Texas Caviar is that it is truly a side dish I can feel really good about eating. It is chuck full of vegetables and although it is generally served with chips, it’s easy to load those chips with the dip. It also eats well as a simple side without the chips. 

So when it’s been a crazy month of prepping for the holidays and time for recipe creation has been minimal, I asked my sissy if I could share her take on Texas Caviar. This weekend seemed a perfect weekend to share it as the holidays ramp up and you either

  1. Need to add more vegetables in your diet because man, the sweets and indulgence are catching up to you and sneaking some veggies in would help. Or…
  2. You have a party you get to bring a side to but your inspiration is less than stellar.

Let me tell you, Texas Caviar is THE choice for one (or both!) of those. 

Ready to create together? Let’s Go!

Your Ingredients 

  • 14 ounces Mexicorn, drained
  • 1 can low sodium black beans, drained and rinsed
  • 2 avocados
  • 4 Roma tomatoes
  • 1 medium onion
  • 1 package dry Italian dressing mix
  • ⅓ cup olive oil
  • ⅓ cup red wine vinegar 

Your Steps to Texas Caviar 

Dice the avocados, Roma tomatoes, and onion. In a large bowl, combine corn, black beans, avocado, tomato, and onion. Stir well. 

In a small bowl, combine dressing mix, olive oil, and red wine vinegar. Whisk together and promptly pour over the vegetable mixture. Stir well. The dip is best if it is allowed to chill and marinate for an hour or so, but can be eaten immediately. Good luck waiting. I never can!

Get all the veg ready!
I love a good science demo in the kitchen!
Serve it up!

Kelly’s Texas Caviar

Just eight ingredients and about ten minutes of work and you’ll have a great, fresh flavorful dip or side dish with this Texas Caviar.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Course Appetizer
Cuisine American
Servings 8

Equipment

Ingredients
  

  • 14 ounces Mexicorn drained
  • 1 can low sodium black beans drained and rinsed
  • 2 avocados
  • 4 Roma tomatoes
  • 1 medium onion
  • 1 package dry Italian dressing mix
  • ⅓ cup olive oil
  • ⅓ cup red wine vinegar

Instructions
 

  • Dice the avocados, Roma tomatoes, and onion. In a large bowl, combine corn, black beans, avocado, tomato, and onion. Stir well.
  • In a small bowl, combine dressing mix, olive oil, and red wine vinegar.
  • Whisk together and promptly pour over the vegetable mixture. Stir well.
  • The dip is best if it is allowed to chill and marinate for an hour or so, but can be eaten immediately.
Keyword avocado, cherry tomatoes, chips and dip, dips, dish to pass, side dish, Texas caviar
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Looking for other fun sides?

Give some of these a try!

Summer Garden Orzo Salad

Jess3 Comments

Rice and Pancetta Stuffed Squash

I have an odd relationship with growing squash. Maybe I am not alone. I grow it, but the act of actually dicing it, roasting it, and all the things doesn’t always happen. It isn’t that I don’t like the way it tastes. I generally love it. It just takes a little more work than I want. However, this rice and pancetta stuffed squash is worth all the work, and I am super pumped to share it with you. 

One of my first friends adores patty pan squash. She has talked about them for years and this year, I decided to plant a row of them, having ZERO idea if I would like them. Well, I had a bumper crop of these beautiful “starfish” squash, as the Mr. so fondly called them. (Turns out I grew early bush scallop, if you are wondering).

I enjoyed dicing them and roasting with a little salt and pepper and olive oil. And while the Mr. and my mini me enjoyed the squash this way, my big HATED it. So I looked to give the squash a face lift for my kiddo, and boy does this rice and pancetta stuffed squash recipe do it. 

The flavors of the Brussels sprouts are complemented by the sweet potato and pancetta. Fall feels so present in the in the colors and spice blend. And turns out that both my kids fought over how much each of them could get. I thought six squash would leave us leftovers, but my goodness, they were gobbled up by parents and kids alike. 

If you’re looking for a meal that feels fancy but really just take a little prep, give this one a try! 

Ready to get cooking? I know I am! 

Your Ingredients 

  • Six Early Bush Scallop squash (other squash would work too, but you may need to increase the bake time as bush scallop are pretty light on bake time) 
  • 1 ½ cup chicken stock 
  • ¾ cup long grain brown rice
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon pepper 
  • 1 tablespoon butter 
  • ¾ cup pancetta 
  • ½ cup each: chopped onion, carrot, Brussels sprouts, and sweet potato
  • ¼ teaspoon dried, ground rosemary
  • ¼ teaspoon pepper
  • Salt to taste

Your Steps to Rice and Pancetta Stuffed Squash

Preheat your oven to 375 degrees. Line a baking sheet with parchment or foil that has been sprayed with non-stick cooking spray. Wash each squash and slice off the top quarter. Hollow out the inside, removing seeds and making room for the filling. 

Bake squash upside down for 15 minutes. When they are done, remove from the oven and flip over so they don’t collapse on themselves.

Meanwhile, combine chicken stock, ⅛ teaspoon pepper and garlic and long grain rice. Bring to a boil, cover and lower to a simmer, cooking for 35 minutes (or according to package directions). 

While the rice and squash are cooking, begin to cook down the vegetables. In a large saucepan (you’ll mix the rice into this so have room for that), begin to melt the butter over medium heat. Add onion and carrot. Cook for 2-3 minutes. Add Brussels sprouts and pancetta. Cook until the pancetta is becoming crispy, about 10-12 minutes. Add sweet potato, pepper, and rosemary and cook an additional 3-5 minutes. Salt to taste. 

Remove from heat and stir in cooked in rice. Stuff parbaked squash and bake for an additional 15 minutes at 375 degrees. Serve your family a delicious and beautiful meal everyone will fight over!

I hope your family loves them as much as mine did. My big (who doesn’t like the squash plain) said I could just make a big pan of the filling and he would eat it all. It’s that good! So maybe double the filling? Ha. Just a thought *wink, wink*

Hollowed Squash
Squash Prep!
Sautéed vegetables
Get the color on those vegetables!
Stuffed Squash Filling
The colors in that filling!
Stuffed Squash Ready to Bake
Ready for the oven!
Stuffed Squash
Perfection!
Stuffed Squash
Check that filling!
Stuffed Squash

Rice and Pancetta Stuffed Squash

A little prep in the kitchen turns some simple ingredients into beautiful rosemary rice and pancetta stuffed squash!
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 30 minutes
Course dinner, Main Course
Cuisine American
Servings 6

Equipment

  • Baking Sheet
  • Large Skillet or Saucepan

Ingredients
  

  • 6 Early Bush Scallop squash or other patty pan squash
  • 1 ½ cup chicken stock
  • ¾ cup long grain brown rice
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon pepper
  • 1 tablespoon butter
  • ¾ cup pancetta
  • ½ cup chopped onion
  • ½ cup carrot diced
  • ½ cup Brussels sprouts quartered
  • ½ cup sweet potato diced
  • ¼ teaspoon dried ground rosemary
  • ¼ teaspoon pepper
  • Salt to taste

Instructions
 

  • Preheat your oven to 375 degrees. Line a baking sheet with parchment or foil that has been sprayed with non-stick cooking spray.
  • Wash each squash and slice off the top quarter. Hollow out the inside, removing seeds and making room for the filling.
  • Bake squash upside down for 15 minutes. When they are done, remove from the oven and flip over so they don’t collapse on themselves.
  • Meanwhile, combine chicken stock, ⅛ teaspoon pepper and garlic and long grain rice. Bring to a boil, cover and lower to a simmer, cooking for 35 minutes (or according to package directions).
  • While the rice and squash are cooking, begin to cook down the vegetables.
  • In a large saucepan (you’ll mix the rice into this so have room for that), begin to melt the butter over medium heat.
  • Add onion and carrot. Cook for 2-3 minutes.
  • Add Brussels sprouts and pancetta. Cook until the pancetta is becoming crispy, about 10-12 minutes.
  • Add sweet potato, pepper, and rosemary and cook an additional 3-5 minutes. Salt to taste.
  • Remove from heat and stir in cooked in rice. Stuff par-baked squash and bake for an additional 15 minutes at 375 degrees.

Notes

Any small squash would work for this recipe, although initial bake time may change based on the texture and hardness of the squash used. You want the squash to be almost done baking when the stuffing is put in.
Keyword Brown Rice, brussels sprouts, early bush scallop squash, pancetta, squash, stuffed squash, sweet potato
Tried this recipe?Let us know how it was!

Looking for more meal inspiration?

Check out any of the links below or head right to my cooking page to learn more!

JessLeave a comment

Pressure Canned Green Beans

It’s nearing the end of the garden season, which means I am spending a lot of time taking the last fruits and vegetables and processing them, whether it be frozen, pressure canned, water bath canned, or just enjoyed fresh. I have planted pole beans for the last few years, which I have grown to love. They are active late in the season but just grow so beautifully. My favorite way to preserve them is to create pressure canned green beans when I am able. 

Pressure canning the green beans requires me to be patient and collect them over a few days. Pressure canning also asks you to be around the house for a few hours; but to eat homegrown vegetables well into the winter? Totally worth the work. 

When reading recipes about pressure canned green beans, you’ll see recommendations to possibly add salt. I caution you to hold out until you are cooking them for dinner. We made that mistake a few years ago, and when we opened them, they were just too salty. There’s no fixing that. I have added dried minced garlic from time to time, but my favorite is to go raw pack without any seasoning. 

Tools of the Trade for Pressure Canned Green Beans

Normally, I put this at the end of a post, but with a pressure canner, I feel as though I should put it at the beginning. I love using my weighted pressure canner. It doesn’t stress me out and I can create so many great things with it. I also think a canning funnel is a must here, along with the other great canning tools like a jar lifter!

Also, I recommend…

Before you start this process, make sure you read the general directions to your own pressure canner. They may differ from what I am sharing, and you should always follow those directions first. Also, if you are a beginner canner or even advanced, I highly recommend checking out the National Center for Home Preservation. It has great information that’s easy to follow. 

Your Steps to Pressure Canned Green Beans

The Prep

Begin by cleaning and preparing your beans.  Wash, nip the ends, and then trim to 1-2 inch pieces. You’ll need about 1 pound of beans per pint jar or 2 pounds of beans per quart jar. For reference, my family of four eats about 80% of a quart jar at a meal, sometimes all of it (I love having veggie eaters at my house!). 

Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. I like to heat my lids in water on a very low heat on the stove. Check the seal and center vent of your lid of the canner. Set aside. 

Bring a pot of water to a boil. You will want enough to cover the beans in the jars, so too much is better than not enough. Reduce to a simmer, but keep hot. 

Meanwhile, pack the raw beans as tightly as possible. I like to fill, then hold my hand over the top and shake them to get them compressed. Leave 1 inch head space. If you would like to add salt, do ½ teaspoon per quart jar. Ladle the hot water over the means, leaving 1 inch head space. 

The Pressure Canning 

Remove the air bubbles and clean the jar rim with a damp, clean cloth. Center the lid and then the ring, adjusting to fingertip-tight. Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar, but check the directions of yours). 

Place the lid on the canner, turn to the locked position, and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft. 

Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 20 minutes and quart jars for 25 minutes. If you have a mixture of pint and quart jars, you need to go for the longer time. 

Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator-this takes about 45 minutes). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars. 

Find a friend to get it down quicker!
Move into the jars.
Into the pressure canner!
Let’s go!
Beautiful jars for the rest of the year!

Pressure Canned Green Beans

Filling your shelves with canned and preserved produce you grew is special. These pressure canned green beans is a great place to start!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Course Side Dish
Cuisine Canning, Perserving
Servings 5 quarts

Equipment

Ingredients
  

  • 10 pounds green beans washed and trimmed (2 pounds per quart)
  • 2 ½ teaspoon salt optional

Instructions
 

  • Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid the canner. Set aside.
  • If you have not done so already, cut cleaned beans into 2 inch pieces.
  • Fill jars with prepared beans, leaving 1 inch of head space.
  • Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight.
  • Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar).
  • Process quart jars for 25 minutes at 10 pounds. If your altitude is greater than 1000 feet, use 15 pounds. Follow the directions of your pressure canner or see the more detailed directions in the notes.

Notes

Pint jars can also be used. You will need 2 cups of beans per jar. Pints are processed for 20 minutes. 
Detailed Directions
Place the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft.
Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 20 minutes and quart jars for 25 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars.
Keyword beans, green beans, low acid foods, pressure canning
Tried this recipe?Let us know how it was!

Looking for more inspiration?

A great place to look is my canning and preserving page. But if you want some specific recipes, you can check them out below!

Jess3 Comments
Summer Garden Orzo Salad

Summer Garden Orzo Salad

This time of year, my kitchen table is littered with fresh vegetables. Often, I am set on preserving them for eating in the cold winter months. It helps me remember the summer flavors. However, I also try to cook with the fresh vegetables so we can enjoy the fruits of our labor right away. This summer garden orzo salad takes just a few simple ingredients to create a beautiful and light dish for all the summer cooking. 

I especially love it because all of the vegetables present are ripening at the same time. As you harvest the zucchini, you are checking the tomatoes. The fragrance of the basil is heavy. And corn can JUST come off the stalk if you’re lucky. No garden? No problem! These are all easily found at the farmer’s market for the freshest taste! 

And as for the orzo? I have always loved it. It’s pasta, but has the feel of rice. In this recipe, a little goes a long way, so while we are only making about three servings of orzo, this side will create about 5-6 servings. 

Ready to get cooking? Let’s go! 

Your Ingredients for Summer Garden Orzo Salad 

  • 1 small zucchini, diced (about 2 cups) 
  • 1 cup halved cherry tomatoes 
  • 1 cup fresh corn, cut off the cob
  • 1 cup dried orzo 
  • ¼ cup fresh basil, very lightly packed 
  • 3 tablespoons olive oil 
  • 3 tablespoons white wine vinegar
  • Juice from half of a lemon 
  • ½ teaspoon pepper
  • ½ teaspoon salt 

Your Steps 

Begin by cooking the orzo to al dente according to the package directions. While the orzo is cooking, dice zucchini and cherry tomatoes. Cut the corn from the cob. Set aside. 

Meanwhile, combine olive oil, vinegar, lemon juice, pepper, and salt in a liquid measuring cup. Whisk together. 

Drain the orzo and rinse with cool water. Combine the orzo and vegetables in a large boil. Whisk the dressing once more and then pour over the salad mixture. Stir to combine. Chiffon the basil into the bowl and stir once more. For the best flavor, allow the salad to chill for 2-3 hours, but I am awful at that. I always just have to dive in! 

Get those veggies going!
Juice up the lemon.
Classic combination of flavors.
pouring the dressing
Get that dressing on there!
added basil
Almost there!
Completed summer garden orzo salad
Color and flavor abound!

Tools of the trade!

I have a few tools I use daily in my kitchen, without fail. I adore my flexible cutting boards (Seriously, if you don’t have them yet, invest. You’ll thank me!) I also really dig my Pyrex bowls that come with covers. They go from mixing to table to the fridge without another messy dish. Finally, whenever I am making salads that require dressing, I love my 1 cup liquid measuring cup. Everything gets measured right into there for pouring ease!

Summer Garden Orzo Salad

The flavors of a summer garden mix with orzo pasta and lemon for a light and simple summer salad!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 1 small zucchini diced (about 2 cups)
  • 1 cup halved cherry tomatoes
  • 1 cup fresh corn cut off the cob
  • 1 cup dried orzo
  • ¼ cup fresh basil very lightly packed
  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • Juice from half of a lemon
  • ½ teaspoon pepper
  • ½ teaspoon salt

Instructions
 

  • Begin by coooking the orzo to al dente according to the package directions. While the orzo is cooking, dice zucchini and cherry tomatoes. Cut the corn from the cob. Set aside.
  • Meanwhile, combine olive oil, vinegar, lemon juice, pepper, and salt in a liquid measuring cup. Whisk together.
  • Drain the orzo and rinse with cool water. Combine the orzo and vegetables in a large boil.
  • Whisk the dressing once more and then pour over the salad mixture. Stir to combine.
  • Chiffon the basil into the bowl and stir once more.
  • For the best flavor, allow the salad to chill for 2-3 hours.
Keyword basil, cherry tomatoes, orzo, orzo salad, pasta salad, tomatoes, zucchini
Tried this recipe?Let us know how it was!

Looking for other great recipes to pair with the Summer Garden Orzo Salad?

Give any of these a try! Or head to my baking or cooking page!

JessLeave a comment