Valentine’s Day is right around the corner and one of my absolute favorite Valentine’s Day desserts are chocolate covered strawberries. Chocolate plus strawberry equals a match made in heaven. It feels good not feeling too guilty about eating a dozen all by yourself. You know since it’s fruit underneath the chocolate LOL. Read More
Happy Tasty Tuesday everyone! Although this year seems to be flying by already, because how is January almost over already? Most of us new year resolution people are still trying to stay on track and accomplish our goals. The most common new year resolution is always to be healthy and/or lose weight. I am one of those people and sharing healthier recipes with you all is the best way to keep me accountable.Read More
If you’re looking for a delicious and easy comfort food dish for the family this fall this is it! I’ve loved swedish meatballs since I was little and recently have found myself craving it on these cold rainy evenings. I especially love homemade meatballs so it was important I come up with a recipe that included them.Read More
Riley loves fruits and vegetables. If you’re wondering “who is Riley?” the answer to your question is, my unborn very picky child. I am currently eight months pregnant and have plenty of vegetable cravings. Especially this delicious honey lemon green beans recipe I created on Valentine’s Day. I made a surf n’ turf type Valentine’s Day meal that called for a vegetable side dish of some sort. I bought green beans at the store earlier that day so I decided to “wing it” and throw some flavors together that complimented the dish. It was delicious and I’ve made this recipe multiple times since then simply because of how much I loved it.Read More
Winter time means comfy warm foods. This means a lot of crock pot recipes, oven baked recipes, and soups/stews. One of my favorite year round foods is potatoes. Idaho potatoes, red potatoes, Yukon potatoes, etc. they’re all my favorite. My usual go to comfort potato food is the universally loved mashed potatoes. Mashed potatoes are not only delicious, they are extremely easy to make. However, as much as I love mashed potatoes, I need to switch it up every once in a while. I’ve always loved roasted potatoes, but I’ve recently discovered how much my toddler loves them too. My husband loves potatoes as much as I do so I wasn’t worried about him loving this recipe too. Ha!
Despite the fact that this recipe is absolutely delicious, it’s an extremely easy and quick side dish for multiple recipes. Whether you’re making baked chicken, searing some salmon, or going strictly veggie, this side dish fits perfectly. Did I mention this dish is cost friendly too? A 5 lbs bag of red potatoes will last for a few different meals, and if you love an assortment of seasonings like myself, then you don’t have to buy any other ingredients for this dish. Who doesn’t love having all of the necessary ingredients for a recipe in the kitchen already?
Before getting started, remember for recipes such as this, you can be as generous with your seasonings (except for the salt) as you would like. You can also add any of your additional favorite seasonings you think will add more flavor to your potatoes. There really is no wrong answer when it comes to seasoning your potatoes. Let’s go ahead and get started!
Easy Roasted Red Potatoes
- 1 lbs Red Potatoes
- 2 Tbsp Olive Oil
- 1 tsp Grapeseed Oil for coating the pan
- 1 tsp Sea Salt or seasoned salt (Lawry's)
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 tsp Dried Parsley or 2 tsp fresh parsley
Preheat your oven to 350 degrees.
Wash your red potatoes well and cut into 2 inch pieces. Pat the potato pieces dry.
Using a medium sized bowl with a lid (or a gallon ziploc bag), put your diced red potatoes into the container, drizzle your olive oil in, cover and shake to coat the potatoes in the oil.
Add your sea salt, black pepper, garlic powder, onion powder, and paprika to the container, cover and shake again until the potato pieces are evenly coated in the seasonings.
Take your teaspoon of grapeseed oil to lightly coat a 9x9 baking dish. (We use grapeseed oil because it cooks better in high heat)
Pour your seasoned potatoes into the greased baking dish and place in the oven (uncovered) for 30 minutes or until tender.
Once your potatoes have baked to your desired crisp or softness, garnish with your parsley and serve!
Summer may be over a month away, but here in Montana, we’ve already had a few days of summer-like temperatures, and there couldn’t be a better time to eat a delicious, Berry Smoothie Pop! I take my little one to the park every day to run some of her energy off, and we always find ourselves coming back home looking for a delicious, quick, and more importantly, cold snack to eat. One of her favorite post park snacks is a fresh strawberry and blueberry mix. Have I mentioned how blessed I am to have a toddler who loves and eats fresh fruit like it’s candy? Read More
Tuna Salad Lettuce Wraps
For the last few weeks, my go to substitute meal, has been tuna salad lettuce wraps. Once upon a time, when I wasn't trying to lose weight, I would've made a delicious, calorie packed tuna melt. Since I don't have the luxury of eating whatever I want and not gaining weight I decided to get creative and find a way to still eat my delicious salad with a healthier alternative to bread. The first time I used an alternative, I used the Kellogg's Special K Sea Salt Cracker Chips, and used them as scoops for the tuna salad. It was good, but it still wasn't what I was looking for. The following week, I had bought a fresh head of iceberg lettuce from the commissary (grocery store) the day before, and decided to try lettuce wraps in place of the bread and crackers. It was delicious! I immediately knew this would be a future blog post recipe. I specifically wanted to do it for a Spring time recipe because of how fresh and light this meal is. It is also a quick meal which means you have more time to go out and enjoy the outdoors vs. cooking for an hour or two. An added plus, my two-year-old toddler LOVES this meal too. However, like most little ones, she prefers the sea salt cracker chips vs. the fresh lettuce wrap. 🙂
- 4 oz Albacore Tuna (in water) drained
- 2 Tbsp Miracle Whip or mayo
- 1 Tbsp Honey Mustard
- 2 Hard Boiled Eggs
- 1 Tbsp Minced Onion
- 2 Tbsp Diced Red Bell Pepper
- 1/4 tsp Coarse Black Pepper
- 1/4 tsp Smoked Paprika
- 1/4 tsp Garlic Powder
- Pinch of Sea Salt optional
- Chopped Scallion optional for garnish
Place your eggs in a small pot and cover them completely with water. Let them boil for 8 minutes before turning off the stove and allowing them to sit in the hot water for an additional two minutes.
While your eggs are boiling, chop up your onions, and red bell pepper, place to the side in a small dish.
Combine your coarse black pepper, garlic powder, smoked paprika, and salt in a separate dish and place to the side.
Open and drain your can of tuna. Scoop your tuna into a bowl large enough to hold all of your ingredients, and still have room for mixing without making a mess.
Run cold water over your hard boiled eggs and peel them as the water runs. Cut your eggs into small cubed size pieces and add to the bowl of tuna.
Add your chopped vegetables and seasonings to your bowl of tuna and eggs. Lastly, add your Miracle Whip and honey mustard to the bowl of ingredients and mix until combined.
Enjoy your meal!
This past Superbowl Sunday I decided I wanted to whip up my own chicken wing recipe. I honestly had no idea what flavor I was going for beside it including some sort of barbecue sauce. Sweet Baby Ray’s to be exact. I walked into the kitchen, grabbed ingredients out of the fridge and off of my spice racks, then got to work. Once I grabbed the soy sauce, sweet chili sauce, and rice wine vinegar, I knew I was officially going for an Asian BBQ chicken wing theme. Read More
This winter I experimented with comfy food recipes and my favorite by far is my bacon potato corn chowder. Want to hear the best part (besides it being delicious of course)? It’s SO easy to make and takes less than an hour to prepare and cook. How much better can it get? Exactly, that’s what I said.
When the weather gets cold and snow is on thee ground the best meals to cook are comfort food meals. Especially on the days when you have to venture out into the cold to go to work, drop kids at school, run errands, etc. If any of you are wondering what qualifies as a “comfort food” it’s food that makes you feel cozy and comfy in your home. Soups, baked pastas, casseroles, etc. are the perfect go to dishes during these fall/winter nights.
Corn chowder has always been one of my favorite soups. It’s hearty and has ingredients most people find delicious. We all know how hard it can be to make dishes that are popular among a large group of people. Which makes it a winning dish to make for family or friends who come over for dinner. So get to cooking!
*Crockpot meals are always easier for those of us on the go and this recipe can also be cooked in one. Follow all of the ingredients, combine them together in the crockpot, and cook on low for 8 hours or on high for 4 hours. *
Bacon Potato Corn Chowder
- 6-8 red potatoes
- 1 large yellow onion diced
- 1 Tbsp minced garlic
- 1 15oz. can sweet corn drained
- 3 Tbsp butter
- 32 oz. chicken broth bold for extra flavor
- 1 cup whole milk
- 3 Tbsp flour
- 2 cups mild cheddar cheese
- 8 pieces bacon thick cut
- 2 tsp onion powder
- 1 tsp paprika
- salt & pepper to taste
Wash then cut your red potatoes into approximately 1 inch cubes. Place your diced potatoes into a large bowl and put to the side.
In a large pot, over medium high heat melt your butter then sautee your diced onions until soft. Add your teaspoon of salt to the onions as they cook to help soften them.
Add your minced garlic, flour and pepper to the sauteed onions. Stir to combine. Now add your drained corn to the pot and mix for a minute of two with the other ingredients.
Pour your chicken broth into the pot and whisk the mixture to avoid clumps. Then add your milk to the pot and whisk again. Let the mixture get to a boil.
Once the pot has started to boil pour your diced potatoes in and bring to a boil. Let boil for 5 minutes then reduce heat to medium low. Cover the pot and let the chowder cook for 30 minutes.
Once the potatoes are soft add your 2 cups of mild cheddar cheese to the chowder and stir until combined.
Taste and adjust salt and pepper to your liking.
Serve your potato corn chowder with two strips of bacon crumbled on top. If you like a little spice in your life feel free to add cayenne pepper on top as well.
Enjoy your meal!
Happy eating! 🙂