Marinated Cherry Tomatoes with Arugula

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Arugula salad topped with marinated cherry tomatoes and shaved parmesan is my new favorite salad. I almost wish I would have had this recipe about a week ago when I had all the ingredients on hand. I was wondering what to make with them. I also hate it when I buy a container of arugula and I don’t use it right away and then the salad goes bad before we end up actually using that. Does that ever happen to anyone else? I wish you could buy whatever amount of salad you needed in the grocery store. 3.99 for a big container of lettuce is kind of expensive. It’s like your paying for the container and not the salad.

Amy made this on her  show with

Cheese curds in risotto? That’s on my next list to try.

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Recipe from Amy Thielen


1 pint cherry tomatoes, halved
Salt and freshly ground black pepper
1/2 teaspoon sugar
1 tablespoon lemon juice
1 tablespoon red wine vinegar
4 tablespoons extra-virgin olive oil
6 ounces arugula, washed and dried
2 ounces shaved Parmesan


Combine the cherry tomatoes in a medium bowl with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the sugar, lemon juice, vinegar and 1 tablespoon of the olive oil. Marinate at room temperature for a minimum of 30 minutes and up to 3 hours.

If the marinated cherry tomatoes have released a lot of juice, pour a little off before adding the remaining 3 tablespoons olive oil.

Place the arugula in a salad bowl and season lightly with salt and pepper. Add the cherry tomato mixture and toss to combine. Top with the parmesan. Serve.



Honey Roasted Potatoes

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I’ve been getting kind of sick of my usual roasted potatoes lately. What I usually do is season the potatoes with salt and pepper and add an onion and garlic and drizzle them with olive oil and bake them in the oven. Their pretty tasty, but it was time for a change. I’m sorry old way of making potatoes we might have to get a divorce, because these new potatoes are wayyyy better!

These potatoes are probably the best potatoes I’ve ever had. Not kidding.  I served them at a dinner party and everyone loved them. The honey gives them a sweet flavor and the butter helps turn them nice and golden brown. Instead of dry mustard go ahead and use some dijon mustard or whole grain mustard.

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•1 pound red potatoes, quartered
•2 tablespoons diced onion
•2 tablespoons butter, melted
•1 tablespoon honey
•1 teaspoon dry mustard
•1 pinch salt
•1 pinch ground black pepper


1.Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11×7 inch baking dish with nonstick cooking spray.
2.Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
3.Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time

Green Juice!

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I decided to hop on the green juice bandwagon like every one else is doing these days. One of things I wanted for Christmas was a juicer. So glad, I got one! The main reasons I decided to get a juicer was because I thought it would be easier to get all your fruits and vegetables in for a day. I’m terrible at getting fruits and vegetables in and this way I feel pretty good grocery shopping in the store these days buying kale, spinach, green apples, etc…. I’ve also been reading about juicing diets and have yet to try those, we’ve just been drinking them for a snack.

My juicer is a Breville. It works pretty well although it seems to have problems juicing kale. When I go to open it up you can see the kale still left in the juicer, because it didn’t get juiced well. I’ve tried just randomly adding different fruits and vegetables that I had lying around in the house in there, but lately I’ve just been following recipes.

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4 celery stalks
1 bunch kale
1 green apple
1 pear
1 lemon
1 chunk of ginger

Hasselback Potatoes

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If you aren’t a follower of my facebook page yet, you should become a fan! I not only like to post recipes from that I make for this blog, but also recipes I find on facebook that get shared like these potatoes.

Hasselback potatoes are pretty fancy. They’re not your average mashed potatoes or baked potato. You cut a couple slits through the potato and bake the potato until it’s done. Usually that takes about an hour depending on what temperature you have your oven set too. I like my baked potatoes topped with butter, sour cream, green onions, bacon, and don’t forget the cheese! Impress your dinner guests next time with this easy side dish.

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16 ounces potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
salt and fresh black pepper
Fresh chives (diced)
Bacon (cut into large chunks)
Shredded Cheese of your choice- 1-cup
Sour Cream, recipe follows**

Preheat oven to 400 degrees F.

Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.

Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.

Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.

When the potatoes begin to “fan out” it’s time to make the magic happen.Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook

Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .

Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.

Herbed Sour Cream:
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.