Oven Roasted Potato Wedges

potato-wedges-roastedLooking for a potato dish for tonight supper?  Check out this easy recipe I came up with last week!

These yummy potato wedges are so yummy.  But finding – or in this case – figuring out a good recipe for the best potato wedges has been tricky, something I’ve been working on for a couple of years.

But last week… nailed it! (I just sang that in my head)

It might be December… or summer or some other time if you come to this post from the future… regardless of it being the Christmas season (or what have you), we all still lead somewhat regular lives with music lessons, mid week church services, Christmas shopping… I mean, we still need side dishes, right?  I like to mix it up with lots of different potato side dishes… but this one is going to be a favourite.  My almost two year old ate several of these.

So, here’s the recipe you- really have to try it, if I do say so myself, it’s a great side dish to mix up your recipe rotation (I don’t have this, but some people do)… Continue reading “Oven Roasted Potato Wedges”

The Day I Used My Kitchen Aid All Day Long | Cinnamon Bun Teaser

Disclaimer: there are no recipes in this post, just a lot of teasers.

Last week I set a new record for myself of kitchen aid use.  First, a double batch of sugar cookies (which will be mostly frozen for Christmas), then a double batch of pizza dough to make stromboli (you have to try Lauren’s Latest fail proof pizza dough recipe) followed up by what is usually a white chocolate raspberry cheesecake, but this time we used a variety of berries.

And then I whipped up a triple batch of caesar salad dressing (although I did this in a regular mixing bowl)… in addition to feeling like I was cooking/baking ALL day (yes, this was all in one day), I felt like I was doing dishes ALL DAY.  I guess I sort of was… Continue reading “The Day I Used My Kitchen Aid All Day Long | Cinnamon Bun Teaser”

7 Reasons I love Christmas|4 Reasons to Start Early

Sometimes we need something wonderful to look forward to.  So although it is October 21st, I have determined that getting ready for Christmas has begun at our house.

I know, I know, some of you are groaning, “Not another one of those people…” you’re saying.  And others are saying, “Yes!  The countdown is on!  I love SNOW!  I love CHRISTMAS!  It’s my FAVOURITE!”

For awhile now Christmas has stressed me out.  First Christmas in December.  Then a birthday in January, then one in February and then TWO in March… that’s just in our immediate family alone.  So, all things considered, I think starting Christmas prep in October is just the ticket.

7 Reasons I Love Christmas

Continue reading “7 Reasons I love Christmas|4 Reasons to Start Early”

Blueberry Pear Smoothie

We make this smoothie several times a week – some weeks almost everyday… it’s a great way to get your… self (you thought I was going to say kids didn’t you?) to get fruit in every morning!  And for the kids too…


This recipe makes 2 regular size servings, but usually I pour it into 3 kid size cups, one for me, one for each of the kids.  It’s our favourite, mild and tasty flavour.  My son won’t eat a smoothie now unless it’s purple… trying to tell a three year old that it’s blueberries is useless since he doesn’t actually eat blueberries.  Normally.  Thank you smoothie! Continue reading “Blueberry Pear Smoothie”

Pear Oatmeal Pancakes

As the main cook in the house, sometimes I get bored with making the same things over and over – and with kids, they have their favourites, and I happen to like it when they eat their meals.

Usually we have a smoothie first thing, but we are out of bananas (crucial to a smoothie in my opinion), so I decided to make pancakes.  To mix it up a little, I decided to experiment and try to come up with a healthier option, and this is what I came up with.

Continue reading “Pear Oatmeal Pancakes”

Roasted Potatoes and Veggies

I love sweet potatoes, and I love all their health benefits.  Yum.  We make this so often I keep them on hand.  If you love sweet potatoes as much as I do, you have to try sweet potato pear soup… not my recipe, but so worth sharing.

As promised, here is my roasted potatoes and veggie recipe.  Another one that I picked up from my mom that I changed and made my own – in fact I make lots of variations of this recipe, depending on how I feel like making it and what I have on hand at the time.  When I made it this way a few weeks ago and took these photos (yeah, that’s how long it took me to finally get it up… #lifewithlittles) it turned out amazing!

A printable recipe is at the bottom for your convenience… I won’t be offended if you skip there right now… 🙂


Prep time: 10 Minutes ish
Cook time : 45-50 mins ish
Serves 6-8

4-5 Medium Size Potatoes
1-2 Medium Sized Sweet Potatoes (or one very large)
2 Large Carrots
1 Small Onion (chopped into large slices)
2 Tsp Italian Spice Mix
1 Tbs Olive Oil
1/2 Tsp Lemon Juice
Salt and pepper to your taste.  I don’t do a whole lot, a bit more than a pinch really.



1.   Preheat oven to 400 degrees fahrenheit

2.   Wash your veggies/potatoes, as my mom says “clean up” your potatoes.  Peel carrots.  You can leave the skin on the potatoes and sweet potatoes.

3. Chop carrots, potatoes, onion (make sure onions are in pretty big chunks or they will burn) and put in a large bowl.  Potatoes should be about an 1/8 – 1/4 inch.  Not too thin or you’ll have chips, but not too thick either.


4.  In a small bowl mix Italian spice mix, lemon juice, olive oil, salt and pepper.  Mix around and add to veggies.

5.  On a cookie sheet lay out tin foil or parchment paper (sticks less = easy clean up).  I like to use parchment paper.


6.  Cook in preheated oven for 45-50 minutes or until you can put a fork through the veggies.

Simple.  Healthy.  Nothing beats home cooking’, especially when it’s this easy!

A few notes: If you are making my
Easy HomIMG_9362emade Chicken Strips with the recipe, the potatoes do fine at the same temperatures as the chicken.  It’s just not as necessary to start out hotter (that’s to lock in the juices in the chicken).
Keep chicken on bottom wrack.  Goes great with my
homemade Honey Dill Sauce.

Click below for a printable version of this recipe:

Roasted Potatoes and Veggies Printable Recipe.png

Easy Homemade Chicken Strips

These chicken fingers are so easy, and so tasty.  This is a variation of chicken that my mom has been making for years.  So good.  And only 5 ingredients.  This recipe is very simple, I have sometimes done the more complicated breading with 4 step process (coat with marinade, coat with flour, coat with egg, coat with bread crumbs) but it takes quite a while and your clean up is doubled.  This recipe I find makes a nice breading and crispiness without all the hassle.  And we all love it, my kids included!

I serve them with potatoes (and sweet potatoes if I have them on hand) and my homemade honey dill sauce.  I find by cutting them into strips your chicken goes so much further, and they’re somehow juicier and crispier than when I do this recipe with whole chicken breasts.  Or maybe I’m just a big kid and I like chicken strips…


The photos here are using 4 chicken breasts, it fed my husband and I, our little ones (who are 3 and 1, so not huge servings, together they had about 3 strips), and we all had it again for Sunday lunch after church the next day!  And we still had 2 strips left over.

Note:  This chicken can be stored in an air tight container for three days in the fridge, or up to three months in the freezer, in a freezer ziplock bag.  If frozen, I suggest reheating 375 degrees fahrenheit, for 20-25 minutes.

There’s a printable version at the end of the recipe.  Enjoy!

Serves 6-8 People.

What you’ll need:
4-6 Chicken Breasts
1/2 Cup Italian, Ranch or Caesar Dressing, approximately
1 1/2 Cup Italian Style Bread Crumbs with Romano Cheese, approximately
Salt & Pepper
Large cookie sheet
Parchment paper (Or tin foil, but I find parchment paper doesn’t stick to the chicken as much)


1. Preheat oven to 425 degrees fahrenheit.  Place parchment paper over cookie sheet (not really necessary, but the chicken fingers don’t stick this way, and HELLO, just a quick wash for that cookie sheet instead of a work out with you and your scrubber in the sink… your welcome).

2.  In a medium sized bowl 1/2 cup of salad dressing.  I usually use ranch, this time I used Italian salad dressing by the Olive Garden that I purchased at Costco.  You might need to add a bit depending… I used 4 large chicken breasts.

3.  On a cutting board, cut the chicken breasts in to strips, length wise.  Toss them in the bowl with the dressing.  Before you mix it around, lightly salt and pepper the chicken.  Now mix it around to coat the chicken with salad dressing.


4. Next, pour 1 and 1/2 cups of bread crumbs over chicken.  Mix around to coat chicken.

5. With a fork place chicken fingers on the cookie sheet.  Scrape all of leftover crumbs in the bowl onto chicken strips.

6. Cook at 425 degrees fahrenheit for the first 15 minutes, reduce heat to 400 fahrenheit for about 30 more minutes or until chicken is no longer pink on the inside.


Serve with honey dill sauce, or whatever suits your fancy!


Note: You can also just keep them as full chicken breast if you prefer, just increase the cooking time for an extra 15-20 minutes approximately or until no longer pink in the middle.

Click Recipe Below to Download Printable:

Easy Homemade Chicken Strips Printable