There are two foods my kids are obsessed with right now – potatoes and rice. This is a new thing for us. And it’s keeping things interesting for me because before this obsession I really didn’t cook potatoes and rice regularly. Now I find myself bookmarking recipes like this homemade rice-a-roni from Heather because I just know it will be a hit amongst the fam.

Now if I could get sweet potatoes onto this obsession wagon I would be a very happy cooking mama. Something about the orange is making the kiddos turn away from their plate. If they only knew and remembered how much they loved that weird orange food just a couple of years ago when they ate them all the time.

Oven Roasted Potatoes

There are a million ways you can season and roast potatoes in the oven. This little roasted red potatoes with smoked paprika recipe has become quite popular on Pinterest. I’ve made it plenty of times, as I have already made this dill version a few times in the past month. I like to change up the shape of how I’m cutting them (crinkle cut is fun like in my perfectly baked Italian herb French fries) as well as the combination of spices every time I cook them.

When you are cutting your potatoes make sure you are using a strong, sharp knife (like a chef’s knife or santuko knife). If you’re looking for a crinkle cutter to change up the shape of your fries, there are some great ones out there!

You all loved these grilled bison burgers, and that made me (and my hubby) happy. We think you’ll also love these potato wedges that are perfect alongside any burger you cook up this summer.

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Life got a little busy last week. My little munchkin turned 5 over the weekend so I was in party (prep) mode most of last week along with the other usual and unusual (All-Star Games in Orlando!) festivities…our schedule was pretty packed up with fun stuff and it was all good.

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The post Beans ‘n Greens: Frijoles Borrachos (Drunken Beans) and “Southern Style” Vegetarian Collard Greens appeared first on Aggie's Kitchen.

This year we are celebrating the holiday with my husband’s family at my sister-in-law’s house…all 26 of us (and there are some family members not able to make it still!). There will be lots of cousins playing, sisters in the kitchen cooking, our spouses being bossed around and great grandparents watching it all. How blessed are we!! My sister-in-law Maxine lives on plenty of beautiful land so the space and scenery is perfect for it all.

I hope everyone takes a moment this year to count their blessings, whatever they may be. Mine are abundant…I have a great family and extended family that I can always count on, a husband who encourages me and brings me coffee in bed every morning and 2 happy kids that make me who I am. This year has had its challenges and adjustments and while I try to take everything in stride (I don’t always), I’ve learned a lot about life and myself and am thankful for every single life lesson that comes my way. This year has been a year for friendships too, my life is more full than ever because of a few special people that have been put in my life and I am ever so grateful for that. My biggest life lesson that I learned this year is to always strive to be the best version of yourself, in whatever situation you are in. You own your words, your actions, your feelings…be confident in who you are and never doubt yourself…and don’t be afraid to grow.

God Bless everyone who reads my words here and encourages me along the way…I love what I do and am ever so grateful for the opportunities this little blog has brought me this year. This blog has made my world a smaller place, and boy is that a blessing in itself.

In case you’re wondering…I’m bringing this yummy apple cranberry sauce to Thanksgiving this year, along with some of these Roasted Green Beans with Shallots and Almonds, Roasted Carrots and of course my Nonna’s Italian Stuffing. Like I said…the sides are where it’s at!!!

Apple-Cranberry-Tangerine Sauce
Recipe from Aggie’s Kitchen

2 cups fresh squeezed tangerine juice
1 1/4 cups sugar (plus 1/4 cup more if needed, adjust to your taste of sweetness)
2 cinnamon sticks, broken in half
2 12 oz bags fresh unsweetened cranberries, rinsed
zest from 2 tangerines
2 Jonagold or Gala apples, peeled and diced
2 tablespoons water
2 teaspoons corn starch

In a medium saucepan, bring juice, sugar and cinnamon stick up to a boil and let simmer for about 5 minutes. Add cranberries, zest and apples to juice and gently stir. Bring to a slow boil and then simmer for about 15-20 minutes until cranberries are broken.

In a small bowl combine water and cornstarch into a ‘slurry’ and stir into cranberry sauce. Take sauce off heat and let cool.

Makes appx 7 cups (which is a lot so be sure to freeze some!)

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Have the happiest of Thanksgivings… and its totally okay to wear yoga pants!

xoxo

The post Apple-Cranberry-Tangerine Sauce and a Happy Thanksgiving to you… appeared first on Aggie's Kitchen.