BEST BITES: ROASTED ROSEMARY + GARLIC POTATOES

I haven't shared a recipe in a while, but I'm coming back with one that I actually can't believe I've shared before!

My mom has always made the BEST roasted potatoes- and different versions of them are usually my go-to side when I host people. Once you have the base recipe (potatoes, onions, olive oil) - you can add pretty much whatever you want to go with whatever your main course is!

This version is with garlic & rosemary, and is one of my favorites:

What you'll need to make it happen:

- Red Potatoes

- 1 medium white onion

- 2 cloves garlic

- 2 Tbsp olive oil

- 2 Tbsp chopped rosemary

- salt & pepper to taste

- parchment paper

How to make it happen:

Step 1: Preheat your oven to 350 degrees and line a baking sheet with parchment paper

Step 2: Cut your onions into thin strips, dice your garlic, and slice your potatoes into about 1 inch size, 1/4 inch thick pieces (see image below!)

Step 3: Toss your potatoes, onions, garlic, olive oil, and rosemary in a bowl until well mixed.

Step 4: Spread out evenly on parchment paper- the more you have overlap, the more unevenly they'll cook, so try to space them out well!

Step 4: Sprinkle with a dose of salt and cracked pepper and put in the oven for 15 minutes.

Step 5: After 15 minutes, flip/toss the potatoes, and bake for another 15 minutes.

Step 6: Put a fork (literally) in a potato- if it easily pierces it, you're good to go! If not, bake for 5 minutes more at a time.

Step 7: Put your potatoes on the top rack in the oven and turn on broil for 2-3 minutes. Monitor to make sure they don't burn or you don't set your parchment paper on fire! 

Step 8: Serve hot and enjoy!

 (potatoes ready to go in the oven!)

(perfectly roasted)

I garnished with a spring of fresh rosemary and a bit of cracked pepper:

My best recommendation in this recipe is to NOT over-salt while you're baking them. Wait until they're done and try one- if they need it, add more salt...but you don't want to oversalt them-there's no coming back from it!

What's an easy side recipe you always have in your pocket?

Be sure to pin this recipe on Pinterest to save it for later!

xo, lp

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BEST BITES: CURRANT + LEMON MUFFINS

Today's recipe includes an AWESOME ingredient I've actually never baked with before, but have always loved: CURRANTS!

Growing up in Minnesota, we had wild currants grow on bushes near our house. My sister and I would pick them and eat them right on the spot. I was so excited when I found them at the farmer's market recently! They're tart and tangy and pop when you bit into them- kind of like a hybrid between and cranberry and a pomegranate seed:

I decided they'd be perfect to bake with, so I threw them into one of my usual muffin recipes with lemon and they turned out EXCELLENT. Half the batter was in mini muffin tins, half was in regular- both were eaten equally between family and friends :)

Here's what you need to make it happen:

- 1 1/2 cup fresh currants- washed, and destemmed! If I had had more I would have put even more in!

- 1 lemon: both zest and juice

- 1 cup skim milk

- 2 large eggs

- 1/2 cup vegetable or canola oil

- 1 cup granulated sugar

- 4 teaspoons baking powder

- 1 teaspoon salt

- 3 cups all-purpose flour

How to make it happen:

Step 1: Preheat your oven to 400 and line your muffin tins with liners. 

Step 2: Combine your dry ingredients: flour, sugar, baking powder, and salt.

Step 3: Mix together your eggs, milk, and oil, and add to the dry mixture

Step 4: Stir in your lemon juice and zest, and gently mix all together with a spatula. I don't like using a mixer for muffins, they always end up kind of tough!

Step 5: Fold in your currants carefully so they don't all burst open!

Step 6: Fill your muffin cups 2/3 full if you want them to have a slight cap, or a little more full if you want the dramatic muffin top look (yes, I said muffin top!).

Step 7: For mini muffins, bake for 20 minutes- for regular muffins, bake for 25-30 (until lightly golden brown)

Step 8: Serve to your family/friends and enjoy!

 Personally, since the fruit is smaller, I think these were a lot better in a mini muffin form- each bite evenly guarantees some currant in it!

Have any of you ever baked with currants before? 

Tell me what you've made, I'd love to try the recipe!

xo, lp

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For more recipes, go HERE!

BEST BITES: QUINOA CAPRESE SALAD

I can't believe I haven't shared this recipe yet.

Ridiculous.

It's one of my vegetarian, healthy recipes that even the carnivores in my life love. 

It's ridiculously easy to make, and it's full of protein and fiber. The mozzarella is creamy and salty, the sundried tomatoes are slightly sweet, and the quinoa is super filling!

What you need to make it happen:

- 1 cup quinoa

- Basil leaves

- 1/2 cup sundried tomatoes

- 1/2 cup mini mozzarella balls

- olive oil (preferably garlic or basil infused!)

- salt & pepper to taste

How to make it happen:

Step 1: Cook your quinoa to the directions on the package, and set aside to let cool.

Step 2: Once cooled, stir in your basil, sundried tomatoes, mozzarella, and 2 tablespoons olive oil.

Step 3: Season to taste with salt & pepper.

Keep in refrigerator until ready to serve!

 Garnish with a few basil leaves:

Do you have a favorite healthy recipe to make?

Leave the recipe in the comments, I'd love to try it out!

xo, LP

Looking for more Quinoa recipes?

Try my Garlic Parm Quinoa or my Quinoa Stuffed Peppers!

ALSO:

Follow me on Instagram for more food photos!

Find me here ---> @lpodlich

BEST BITES: PETITE STRAWBERRY SCONES

It's strawberry season, my friends- which means you can expect a whole lot of strawberry recipes coming your way in the near future, starting out with these delightful little strawberry scones!

If you're not a scone lover, these may just convert you- they're soft, buttery, and just the right amount of sweet. 

If you're a fan of more tangy fruit taste- there's also an optional lemon glaze to throw on these babies once they're cooled!

What you'll need to make it happen (makes 12 small scones):

For the scones:

-2 cups flour

- 6 tablespoons butter, cubed and softened

- 2/3 cup heavy cream

- 2 teaspoons baking powder

-4 tablespoons granulated sugar

- 1 1/3 cups diced strawberries

- 1 teaspoon lemon juice

For the Optional Glaze:

- Juice of 1/2 large lemon

-Zest of 1 large lemon

- 1/3 cup powdered sugar

 (pssst, you can get these perfect bowls HERE!)

How to make it happen:

First- let me say this- it's messy, but the best way to mix up the dough is with your hands. It just is. So wash them THOROUGHLY, and get down to business!

Step 1: Stir your strawberries in a bowl with 1 tsp lemon juice and 1/2 tablespoon sugar- set aside.

Step 2: Mix your flour, baking powder, and 3 tablespoons of sugar together in a large bowl, then knead in your softened butter cubes (with your hands!) until butter is well mixed, and you have a crumbly-textured mixture.

Step 3: Add in your berries and your heavy cream, and mix gently together until well mixed, but not overly mashed- you want to keep your strawberries in tact!

Step 4: Dusting flour on your hands, split the dough into two circles, and pat out into small domes about 2 inches thick.

Step 5: Using a knife dusted in flour- cut your circles into 6 pieces each, and transfer to a parchment lined baking sheet, and top with sugar.

Step 6: Bake at 400 for 20 minutes, checking at 12/16 minutes to see how they're coming along They're done when they're a VERY pale golden brown!

Step 7: Allow to cool and top with glaze if so desired (glaze: just mix the 3 ingredients listed until a runny, liquid icing consistency).

Enjoy!

The finished product!!

 Like I said, these scones are soft- not at all tough or dry like those scones with bad reputations have ! ;-)

They'd be PERFECT for a summer tea party, breakfast get together, or a picnic dessert!

If strawberry scones aren't your thing, or you are just a mad-scone-lover, try my Blueberry Lemon Drop Scones, Cinnamon Brown Sugar Oat Scones, or Orange Cranberry Scones!

What's your favorite strawberry recipe?

If you try these out, be sure to take a picture and share it on Instagram- tag me @lpodlich so I can see your awesome work!

xo, lp

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for more B&B, find me on instagram here!

BEST BITES: SRIRACHA ROASTED CAULIFLOWER

I've been posting a lot of sweets & boozy recipes on the blog here lately, so I figured it was time for a healthy bite!

This recipe just calls for a couple ingredients, and if you don't like roasted veggies now, after this post- you juuuuust might. I mean, there's sriracha in it, so you know it's legit.

What you'll need to make it happen:

- 3 cups cauliflower, cut bit sized

- 2 tablespoons olive oil

- 1 tsp sriracha (feel free to double/triple that amount if need be)

- sea salt

- lime *optional

How to make it happen:

Step 1: Preheat your oven to 350

Step 2: Whisk together your olive oil & sriracha, and mix in your cauliflower until well coated

Step 3: Sprinkle with sea salt & spread out on a foil lined baking sheet.

Step 4: Roast for 30 minutes, rotating to keep one size from over-browning midway through

Step 5: Turn on the broil for 2-3 minutes until top is browned, serve and enjoy!

*optional: squeeze some lime juice over the top for a tangy kick!

If you're a spice lover, feel free to load up with as much sriracha as need be :)

What's your favorite way to roast veggies?

Send your great recipes my way, I'd love to try them!

xo, lp

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