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There's No Denying the Baby Bump Now!

7/12/2013 *Sara-Marie* 2 Comments

I'm really enjoying finally having a decently round bump! Now, there's no denying that we are indeed growing a baby and not that I've completely fallen off the healthy eating bandwagon. (Although that is debatable!) 

Plus, our little Nub is swirling, kicking, jabbing, all day long and we love it! It's so  incredibly mind blowing to know that we have a little human being inside of me, making itself comfortable and even playing back when we poke the belly! 

God surely is awesome. 


Cast Iron Smashed Potatoes

7/11/2013 *Sara-Marie* 2 Comments

So I've been craving potatoes...white potatoes. It has been a while since we have made the switch to the sweet potato for a more nutritional punch, but that doesn't seem to matter to the tiny human in my belly.

So I went out and bought some russet potatoes and I've been making some delicious and easy concoctions on the cast iron skillet. There is something extra special about the way the cast iron gives these potatoes a golden brown crust. Amazing. 

Without further ado, here's the easy recipe for what we like to call "smashed potatoes."

Cast Iron Smashed Potatoes
Serves 4-6 

Recipe Ingredients:
5 russet potatoes, already baked/cooked
1 onion, diced 
Ghee, or cooking fat of your choice
Olive oil 
Garlic powder, to taste
Dried oregano, to taste
Salt & Pepper, to taste 

Recipe Directions: 
1.) Bake your potatoes in the oven, or microwave in a bowl for 15-17 minutes. Roughly smash your potatoes with a fork, keeping the skin. 

2.) Heat up cast iron skillet over medium heat, just until it starts to smoke a tiny bit. 

3.) Add enough ghee, or other cooking fat, to cover the pan and add your diced onions. Sauté until soft and brown. 

4.) Add your smashed potatoes to the cast iron and season to taste with salt, pepper, garlic powder, and oregano. Drizzle some olive oil to moisten your potatoes a bit. I just eye ball everything so maybe 2-3 tablespoons? 

5.) Let the potatoes sit in the pan for 2-3 minutes, untouched, allowing the bottom to brown and crisp up. 

6.) Carefully flip your potatoes so that the top gets a chance to be on the bottom and experience the crisping power of the cast iron. 

7.) Once your potatoes are browned to your liking, do a final taste test and adjust seasoning, if necessary. 

8.) Serve up and enjoy! 

These potatoes are fabulous for breakfast with a side of bacon and eggs or for dinner with some delicious steak or pork. 

Who am I kidding? 

These are delicious with anything!