Oven Roasted Potato Wedges

potato wedges

These potato wedges are PERFECT for backyard barbecues, or even as a quick side for weekday dinners, or as an alternative to hash browns for breakfast.


  • 5* small Yukon Gold Potatoes. Red Potatoes work too. *This is a good potion for two people, if you’re cooking for a crowd estimate about 2.5 potatoes per person.
  • Salt and Pepper Mills (Fresh cracked tastes better.)
  • Olive Oil


  • Preheat oven to 425
  • Rinse potatoes, then cut into 1/2” wedges leaving the skin on.
  • In a bowl, add a large drizzle of Olive Oil, add potatoes, and 1 turn of salt* to 5 turns of pepper*. Mix to coat.
  • Spread wedges into a single layer on a baking sheet, and bake on middle rack for 20-30 minutes, until golden brown.
  • Let individuals salt and pepper their portions to their tastes.

Note: *If salt and pepper isn’t your thing, you could try fry seasoning, no-salt or low sodium alternatives, rosemary, garlic… experiment with your favorite potato spices!


Perfect Hard Boiled Eggs

Hard boiled eggs can be tricky because we can’t see the inside to know when they are done. Use this method for eggs that will be great for dying, peeling, deviling… all of the hard egg things!

hard boiled eggsIngredients:

  • Eggs
  • Water
  • Salt (optional)
  • Ice


  1. Place whole eggs in a single layer in the bottom of a pot and fill with water until the water is about 1” above the eggs. Add a dash of salt to the pot (optional).
  2. Heat on high until the water begins to boil. When the water comes to a full boil, turn off the heat and let eggs cook in the water for 10 minutes.
  3. Carefully drain the hot water.
  4. Fill the pot again with cold water and ice and let eggs chill until they are no longer warm to the touch.
  5. Remove eggs from cold bath and place on towel.
  6. Gently tap while rolling eggs on counter or hard surface to micro crack the eggshell all over until the shells fall off. (Don’t forget to crack the point and bottom too.)

OR check out these hard boiled egg helping products we found on Amazon.

make hardboiled eggs

For cooking: If you’re someone who enjoys hardboiled eggs more than once a year, try a countertop egg cooker. It makes them perfect every time.

For peeling: Try an egg knife, or egg jar to peel like a pro.

Deviled Eggs

deviled eggs


  • Eggs
  • Water
  • Salt
  • Ice
  • Mayonnaise
  • Fresh Cracked Pepper
  • Garlic Powder
  • Celery (optional) or Bread and Butter Pickles (optional)
  • Celery Salt or Plain Salt
  • Paprika
  • Jalapeño Slices (optional)


  1. Cook and cool hard boiled eggs.
  2. De-shell eggs and gently rinse or wipe with a wet paper towel to ensure there are no shell pieces left behind. Place the eggs on paper towels.
  3. Cut eggs in half length wise and scoop the yolks into large bowl. Arrange the hollow egg white halves on a serving tray.
  4. Since egg yolks can vary in size along with the quantity of deviled eggs you’d like to create, creating the deviled egg filling is best done in increments. You can always add more of anything. Start with a few tablespoons of mayonnaise and incorporate more until the egg yolks are smooth but firm.
  5. Finely chop one rib of celery and two mini gherkin pickles (or a few Bread and Butter pickle chips) and add to the mix. Again, these quantities are “to-taste” so if you have a lot of yolks add more, fewer yolks, add less.
  6. Pepper, garlic powder, and celery salt to taste.
  7. Scoop the yolk mixture into the hollow egg halves. Top deviled eggs with a dash of paprika.
  8. Optional – add a jalapeño slice to the top if you’d like some eggs with a little kick. (It sounds strange, but we got this idea at a brunch where it was a big hit!)

Corned Beef and Cabbage (in the Slow Cooker)

Crock Pot Corned Beef and Cabbage (St Patrick’s Day)

This dish is basically like an Irish pot roast. Slow cooked veggies and corned beef makes a hearty dish with wonderful Irish-inspired flavors.


1 Corned Beef Brisket

1 Cabbage

3-4 Carrots -and/or- Parsnips

5 Red Potatoes or 1 mesh bag of small potatoes like Baby Dutch, Jewels, Fingerling, etc.

1 small Onion -or- 3/4 cup Frozen Pearl Onions

2 tablespoons Brown Sugar (optional)

1 Guinness

1.5 cups Beef Broth or Water

Salt and Pepper (to taste) 


We’ve found that cooking this lower for longer makes the meat more tender. We also like to keep our veggies from becoming mush by adding them in stages. If you’re a crock pot pro, feel free to adjust things as you see fit.

  1. Trim the fat off of the brisket then place meat in the bottom of slow cooker.
  2. Add one Guinness, the seasoning packet from the corned beef, and 1.5 cups of beef broth or water. (Alternative: instead of Guinness, use seasoning packet with 3 cups of beef broth OR water with the seasoning packet.) Cover and cook on low for 5 hours.
  3. Peel and chop carrots and parsnips into 1/2” slices and carefully layer on top of corned beef. (The thinner the carrot the faster the cooking.)
  4. Add in the small potatoes whole, or cut large potatoes into 3/4” wedges and place in slow cooker.
  5. Add thinly sliced onions (or use frozen pearl onions). Top with a little fresh cracked salt and pepper.
  6. Cover and raise temperature to high and cook for 2 more hours.
  7. Chop cabbage into 2” wedges. Remove lid and stir the brown sugar into the liquid, leaving the meat on the bottom. Add cabbage to slow cooker.
  8. Cover and continue to cook on high until cabbage and veggies are tender and beef is thoroughly cooked, about 1 to 2 hours longer. Total time is typically about 8 to 10 hours, depending on the size of your brisket.

We like to pair ours with a fresh parsley sauce, by making a simple peppered gravy (like you have with biscuits) but adding in a small bunch of chopped fresh parsley at the end, and using some of the cooked juices from the crock pot to make it thinner.

You will need: Unsalted Butter, Flour, Fresh Garlic, Milk, Fresh Parsley, Juices from the finished meat in the slow cooker, Salt and Pepper

Make it:

  1. Start by measuring 2.5 cups of milk and setting it aside.
  2. Melt 1/4 cup unsalted butter in a pan over medium/medium low heat, add in flour and stir with a whisk until it makes a lump-free smooth paste.
  3. Slowly add the milk and stir with whisk until mixture begins to thicken. Turn off heat.
  4. Stir in 1 bunch of chopped fresh parsley and 1 clove of finely chopped fresh garlic.
  5. Add in small amounts of the fully cooked juices from the slow cooker to thin out the gravy until it is the thickness of a thick syrup or drizzle. Salt and pepper to taste.



Roasted Zucchini, Bell Pepper, and Tomato Penne

from our EveryPlate meal subscription!

This month we reviewed EveryPlate’s meal subscription service, and here is one of the recipe cards from our box! We make this tasty pasta dish on our own when it’s not available, and add in mushrooms to change it up. Let us know your thoughts if you try it!

front of recipe card

You can read our review of our EveryPlate experience here.

Normally, you’d have everything you need to make this meal included in your subscription box. However, this is the version/measurements that we use to make it on our own.

Ingredients (makes 2 servings):

  • 6 oz. (about 2 cups) bag/box Penne Pasta
  • 1 Zucchini
  • 1 Red Bell Pepper
  • 1 Roma Tomato
  • 2 Green Onion/Scallion stalks
  • 2 oz. Cream Cheese
  • 1/4 cup Shredded Parmesan Cheese
  • 1 clove of Garlic (we normally double the fresh garlic)
  • 1 tablespoon of EveryPlate’s “Tuscan Heat Spice” which is red in appearance, finely ground and made up of: Garlic, Basil, Rosemary, Red Pepper, Ground Fennel, and Oregano. (I used Garlic Powder, Italian Seasoning, and Smoked Paprika to make my own version.)
  • 1 Lemon
  • 2 tablespoon Butter (we use 1 tablespoon)
  • 2 teaspoon Olive Oil
  • Salt & Pepper (to taste)



Minestrone Soup (Restaurant Style)

minestrone soupThis soup is veggie packed and very similar to our favorite olive themed chain restaurant. We skip the ditalini style pasta to make it even healthier, but if you’d like to add it, add to the pot towards the end or cook it separately and add to prepared bowls. Enjoy!


  • 1 can diced tomatoes with basil and garlic – DO NOT DRAIN
  • 1 can Italian style green beans – DO NOT DRAIN
  • 1 can (reduced sodium) light red kidney beans – quickly drained and rinsed
  • 1 can Cannellini beans – quickly drained and rinsed
  • 1 to 2 zucchini, sliced in half long ways and then chopped into half moons.
  • 1/2 bag fresh spinach (can add more if you’d like.)
  • 1 to 2 shredded carrots
  • 3 to 4 cups of water (start with 3, add one more if you want a lighter broth.)


  1. Place all ingredients except spinach into large stock pot and stir with wooden spoon to combine. Bring to boil.
  2. Reduce heat to low and let cook, stirring occasionally, until the carrots and zucchini are soft. (About 30 minutes.) Add fresh spinach, and cook until spinach is wilted. (2 to 3 minutes.) If adding pasta, add it with the spinach and cook per package instructions until al dente.
  3. Season with pepper, and/or Italian seasonings to taste. Enjoy!

Slow Cooker Candied Cinnamon Nuts

These are the same style nuts you get at fairs and theaters. We used pecans. They are delicious and so easy to make. We packed ours into mini mason jars with ribbon for gifting!



  • 2 teaspoons – Vanilla
  • 6 cups – Roasted Pecan Halves (or Almonds, Walnuts, Peanuts, etc. You can use raw nuts if you prefer.)
  • 1/4 cup – Water
  • 1 cup – White Granulated Sugar
  • 1/2 cup – Light Brown Sugar
  • 2 tablespoons – Cinnamon
  • Oil or Cooking Spray


  1. Spray slow cooker crock with non-stick cooking spray, or lightly rub with a little cooking oil to prevent sticking.
  2. In a separate bowl, combine the dry ingredients (both sugars and cinnamon)
  3. In another bowl, whisk egg whites with vanilla until very frothy and bubbly. (About 2 minutes)
  4. Add pecans to the frothy egg whites and stir until coated.
  5. Sprinkle the sugar mixture over the pecans and stir to coat. Transfer entire bowl to slow cooker with a spatula.
  6. Cook covered on LOW for 3 hours, stirring once every 30 to 45 minutes.
  7. 2 hours and 30 minutes in: add the water in small amounts until the mixture is a little loose and easy to stir/coat the nuts. Note: this may take the whole 1/4 cup of water or less, so add in small amounts.
  8. When the nuts have cooked for the full 3 hours, spread the mixture out on a parchment lined baking sheet – IN A SINGLE LAYER – so that they get crunchy as they cool.
  9. Let cool for a few hours before moving them to an air-tight container.

Bag and gift, or just eat them by the handful over the sink at midnight all by yourself. Blame the Elf on the Shelf. We won’t tell.


Pumpkin Cheesecake


  • 2 packages cream cheese, softened
  • 2 eggs
  • 1/2 cup canned pumpkin
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • Dash of nutmeg (optional)
  • Store-bought Graham Cracker Crust
  • Whipped Cream or Cool Whip (topping)


  1. Heat oven to 350 degrees.
  2. In a large bowl, use a hand mixer on medium to combine all ingredients except the eggs. Note: the cream cheese must be softened or it will not combine smoothly.
  3. When ingredients are fully combined, add eggs and gently mix until blended. Do not over mix.
  4. Pour into crust
  5. Bake until center is close to set, about 40 minutes.
  6. Turn off oven and let cool with the door slightly cracked.
  7. Once cooled, refrigerate pie for several hours.
  8. Serve with whipped cream.


Not a pumpkin/cheesecake fan? Click the link –> CRISPY CARAMEL APPLE PIE to see our delicious apple pie with crumble topping recipe!