Ok, I’ve been itching to try the whole hasselback potatoes trend ever since they blew up on the blogosphere awhile back. So today I decided to whip out some hot sauce and try making some Buffalo Hasselback Potatoes!
I admit. As much as I like playing with food, I’ve always been iffy about all of the slicing involved in hasselback potatoes. But seriously, people, it took less than a minute per potato. WAY easier than expected!!! Then baked them up and topped them with some cheddar and blue cheese (you can choose one or both), some green onions, and lots of buffalo sauce, and holy moly. The experiment worked. These were fantastic!!!
I am beyond excited to share a recipe today from one of my favorite food bloggers, Jenna Weber. But the even more exciting news is that this recipe is actually from her brand new book that was released this week — White Jacket Required.
I have long adored Jenna’s beautiful site, Eat Live Run, and the charming, honest, faithful, stylish, and inspiring life she leads. So it was wonderful to follow along in this “culinary coming-of-age story” to hear even more of the journey behind the scenes that has led her to today. From the entertaining and brave stories of venturing through culinary school, to finding and losing love, to pressing on in some of life’s darkest moments, and to finding hope and new adventures again, Jenna invites us along on the amazing journey that it has been. And of course, the charming conversational style of writing we all know and love from her blog carries you through, making this a page-turner I happily flew through.
For the 4th of July this year, I packed up my bags and drove down south to….Ooooooooooo-kla-ho-ma! Yep, the state where the wind comes sweeping down the plains is also home to my good friend Megan who I’ve known since high school. We all imagined she was destined for city life as a talented graphic designer, but she happened to fall in love with a boy from the Oklahoma country. (Sound like another famous blogger?) So now they live in this super adorable little farmhouse about a half hour outside of Oklahoma City that — between a graphic designer and a modern architect — is a Pinterester’s dream come true. :)
But in addition to being a wonderful friend, blogger, designer, musician, and 8-months-pregnant-soon-to-be-new-mama, Meg is also a fabulous cook. And since taking up life in the farmhouse, she has become a fabulous canner! So while I was down there on a 100+ degree day, she graciously offered to teach this canning novice how to make jam. Somehow in all my 29 years, I have never ever canned, and was more than a little intimidated by the process.
Hey hey! The Tomato Love Recipe Exchange continues this week with all sorts of delicious recipes for tomato salsa and dips. And Cassie and I are excited to announce that we are also going to be giving away a gorgeous Cuisinart 12-Cup Food Processor to celebrate! Read below to learn how to enter the contest, and also how to share in the #tomatolove!
It would come as no surprise to my friends that, if given the option between just about anything and chips and salsa, I always choose the latter…especially in the summer! Whenever I walk by those beautiful fresh tomatoes at the market, a few almost inevitably end up in my bag to make a fresh batch of salsa for the week. Love me some good chips and salsa.
So I seem to be obsessed with wedges lately. Wedge salads, wedge sandals, blood orange wedges, and now my new favorite….roasted cabbage wedges!
I had seen this idea on the blogosphere awhile back. And after a friend tried and absolutely loved it, I thought roasted cabbage would be a fun recipe to try to go with my corned beef. Sure enough, it was delicious!!!
Somehow my small group’s Thanksgiving feast happened to fall on a crazy-busy workday this year, leaving me pretty much zero time for any prep on my dinner contribution.
Kansas City has a zillion amazing restaurants. But one of my newest favorite is a healthy fast-food alternative restaurant called “Unforked“. It is brilliant.
The owners/creators are actually the force behind Sheridan’s, one of my favorite local custard chains. (And they happen to attend the church where I work — fun!) But instead of your typical super-processed, deep-fried, zillion-calorie fast food restaurants, this place overflows with creative, fresh, and healthy options. I can’t get enough of it — everything I have tried is amazing. (Side note — I deeply hope this is what the majority of fast-food restaurants might look like in a decade!)
