Apple Thyme

We just returned home from a short (but wonderful) visit back to our old home town in Minnesota, so we’re going to keep this one brief. Along with our Gruyère Stuffed French Toast the other day, we  made another recipe from Washington. This one comes from the Washington State Potato Commission and is a twist on the typical hash brown side dish. You guessed it – Apple Hash.

We started by heating onions, salt, pepper and olive oil over medium heat. After a few minutes we added some chopped Yukon gold potatoes. 

We cooked the potatoes for about 10 minutes and then tossed in some apples, butter and fresh thyme. Continue reading

Dishin’ Up a Little Honesty

In order to dispel any myths that we’re a super family that eats, plays and loves in some idyllic Rockwellian world, we thought we’d share some of our reality. While we love to cook and are having a blast with this worldly cooking adventure, we’re not gourmands every night. After busy days spent juggling work schedules, play dates, play time with the kids, homework, working out, paying bills, keeping up the house and lawn, and finding time to fit in friends and family, there are plenty of nights where our kitchen is anything but exciting. We’re talkin’ about dinners involving chicken nuggets, frozen pizzas, easy pastas and Subway. And dad and I are on a first name basis with the local sushi restaurant owners who we visit at least once every couple of weeks.

That’s why I love this next sandwich. It’s easy, healthy, wonderfully flavorful and a great option for a fast dinner on a crazy weeknight spent trying to juggle a three-year old throwing a tantrum because you helped her put a shoe on, a seven-year old who’s plugging his ears and screaming to drown out his sister, all the while trying to put something together because they’ve let you know in no uncertain terms that they’re hungry. So here is one of my favorite, honestly easy fall-backs inspired by a sandwich I ate at Greens N Grains on a girls’ weekend to Door County, Wisconsin – The Apple Cheddar Sandwich. Continue reading

Feelin’ Hot Hot Hot

It’s state night again! Tonight we’re featuring a traditional Minnesota Hotdish at the request of Mr. N’s prize winners, Molly and Erin. Hotdishes, or casseroles, come in many shapes and sizes, but Minnesota hotdishes traditionally combine a meat, starch, veggies and cream of mushroom soup. This past January, Minnesota Senator Al Franken invited the other Minnesota Congressional delegates to a hotdish cook-off. While Senator Klobuchar’s hotdish won the cook-off, we chose to adapt Rep. Betty McCollum’s Pork, Cranberry & Wild Rice Hotdish since it incorporates wild rice which is home-grown in the land of 10,000 lakes.

We started making our Pork, Apple & Wild Rice hotdish by preparing 2 dry cups of wild rice by following the package directions; although we always add coriander to the rice as well. Then we began chopping some shallots, mushrooms, pork and fresh sage.

Continue reading