These smoked gouda mashed potatoes are make from gold potatoes, and are a great side dish for any meal!…
This Instant Pot creamy broccoli and potato soup is ready to go in just under an hour and will feed a crowd!
This bacon & Brussels sprout hash is a fast dinner that is filling, packed with protein and paleo-friendly.
My dad’s creamy mashed potatoes are simple but different – completely smooth and packed with lots of dairy to give them a super creamy texture!
This one-pan roasted chicken cooks the main dish and the vegetables at the same time, for an easy dinner and minimal clean-up!
After preparing this gorgeous chicken a few weeks ago for Farmer Chris, I got in my brain that I wanted to refine my whole chicken cooking skills! While the shoot made for a gorgeous bird (if I do say so myself), it didn’t quite have the flavor profile I was looking for – so I tried again. The one-pan roasted chicken method is tried and true, I read about it on theKitchn – placing the chicken on a bed of vegetables in cast-iron to reap the benefits of chicken juice on your vegetables!…
This is like your favorite shrimp boil, but you don’t have to heat up your stove – it’s grilling season!
One of my favorite Greek events in college was PIKE’s shrimp boil. I guess mainly because it’s a super southern thing, and I’d never really heard of it before coming to college and so it was cool and new. And also…I love shrimp. The only part that I didn’t love about it was that over-boiled corn gets shrively and it’s not quite as good as it could be. So I got to thinking – there’s not many things better in life than grilled corn. Why don’t I just grill the whole thing? Thus, the grilled shrimp boil was born.
As I mentioned last week, I am a recent mushroom convert. When I made these, I sent a photo to my dad, who is not a mushroom fan. He was hoping it was a piece of meat or bread on the bottom! He is convinced his taste buds are not meant to like mushrooms, as after all his years, he still doesn’t like them. There may still be hope, right? I’ll try again in 7 years.
Y’all. This is the easiest recipe ever. Also, pot roast is my favorite food. So you should trust me. And eat this.
I got a beautiful rump roast and potatoes from the farmers market and knew this was the way to go as the weather recently took a cold turn (but now, it’s 60 degrees again, so whatever, Oklahoma.). I’m a meat-and-potatoes kind of girl, and roast is what honestly comes to mind when people as me what my “favorite dinner” is (Although it’s not cheese or chocolate or ice cream, as stated here.). When I got home from a six-week trip to Korea in 2011, my mom asked me what I wanted my first meal to be. And after getting Chipotle for lunch, roast was for dinner!
I made roast for the first time by myself last year, when we hosted a dinner for two other couples. We mostly wanted to host other people when we made crock-pot meals because we weren’t good at eating all the leftovers, and only have a massive crock-pot. However, it blossomed into something so much more, and our Dinner Club met every month, with corresponding costume ideas (think college-esque themed party). As we learned about each other, we also learned more about ourselves and how we can work together in the kitchen as a couple. One of the couples now even live with us in our house! It was a really great time in our lives!
Now, I know it already has potatoes in it, but…mashed potatoes are so killer with pot roast. So you should probably make some. The vegetables get very mushy, but in my opinion, that’s the best way to eat them.
What is your favorite winter food?
Soy Sauce Pot Roast
- About 3lb beef rump roast local
- 1/2 C. low sodium soy sauce
- 4 cloves garlic
- 5. potatoes quartered (local)
- 1 C. baby carrots
- 2 C. water
- 1/2 t. onion powder
- ½ onion
- Place all ingredients in a slow cooker (meat on the bottom) on low for 8 hours.
TIP: If using regular soy sauce, maybe throw in an extra cup of water too. 🙂
Take a look at how adorable these potatoes are. They’re PURPLE! I had no idea. They looked like normal red potatoes on the outside, and then I cut them open and was pleasantly surprised by their rich color. I got them from my trusty potato people at the farmers market.
This recipe is a copycat from one of our favorite spots, Kilkenny’s Irish Pub. Whenever we have friends with us, Justin always likes to order Shamrock Spuds to “treat” everyone. Basically, he thinks they’re the greatest. They are baby potatoes topped with an Irish rasher of bacon and white cheddar cheese. It is also served with sour cream on the side, which Justin especially loves. He’s not a sour cream fan, and this way, it doesn’t ruin any of the potatoes!…
I totally have not had time to post…wahhh. And I’ve been really dissastified with my photos recently, so I’m sorry. I promise I’m trying!
Potatoes are a top favorite food group around here. These are a super easy side dish, a great French fry alternative.
After finding these teeny potatoes at the farmer’s market, I knew exactly what to do! I made these for the first time when Pinterest was barely off the ground. Who ever came up with this idea first was a genius!