Roasted Carrots and Sweet Potatoes with Garlic Browned Butter

This post is sponsored by Hebrew National® via Mode Media.

As we say hello to fall it’s hard to put the grill away and say goodbye to summer.  My Roasted Carrots with Garlic Browned Butter pair perfectly with Hebrew National® All-Beef Franks making this meal the perfect marriage of summer and fall.

Roasted Carrots and Sweet Potatoes with Garlic Browned Butter | #FallGrilling

My kids love Hebrew National® All-Beef Franks and we’ve been enjoying them all summer long.  With fall knocking at our door,  I am getting so excited for roasting vegetables and enjoying the fresh flavors of the colder season.  As the farmers markets are winding down to a close, the deals get better and better.  Just last weekend, I was able to score these fresh picked purple, yellow and orange carrots at the Weiden Farmers Market for only €2!

Roasted Carrots and Sweet Potatoes with Garlic Browned Butter | #FallGrilling

Seriously, how gorgeous are these carrots?  I knew I needed to include these in dinner for my family this weekend and decided to dress them up a bit with a garlic infused browned butter drizzle.

If you’ve never made browned butter you really need to try it.  It’s so simple to make and it smells amazing while it’s cooking.  Browned butter has a nutty aroma unlike any other and is so heavenly.  I’ve used brown butter in cookies, cakes and on bread, it’s really quite versatile.

Roasted Carrots and Sweet Potatoes with Garlic Browned Butter | #FallGrilling

After the carrots roasted in the oven, I drizzled the garlic browned butter over the top of them.  Since the carrots are baked with oil on them, not much butter is needed but it definitely adds a richness to the carrots that’s unparalleled.

Roasted Carrots and Sweet Potatoes with Garlic Browned Butter | #FallGrilling

I also cut up sweet potatoes into bite size chunks and tossed them in the same oil and spices I used for the carrots.  Combining both vegetables on the same roasting pan made these side dishes easy to prepare.

Roasted Carrots and Sweet Potatoes with Garlic Browned Butter | #FallGrilling

So come fall when your kids are begging you for grilled hot dogs, pull out a package of Hebrew National® All-Beef Franks for the grill then roast carrots and sweet potatoes and you’ll have the best of both worlds!

Roasted Carrots and Sweet Potatoes with Garlic Browned Butter | #FallGrilling

Roasted Carrots and Sweet Potatoes with Garlic Browned Butter
Prep time
Cook time
Total time
Serves: 6 servings
  • 24 carrots with the stalks on them
  • 2 large sweet potatoes
  • oil based cooking spray
  • olive oil
  • salt/pepper
  • Italian seasoning
  • ½ cup unsalted butter
  • 4 garlic cloves
  1. Preheat oven to 375 F degrees. Spray baking sheet with an oil spray or coat with oil.
  2. Cut the stalks off the carrots leaving 2 inches of the stem. Cut the larger, thicker carrots in half long ways to ensure even roasting.
  3. Peel the sweet potatoes and cut them into large chunks
  4. Lay the carrots and sweet potatoes out on the prepared baking sheet then drizzle olive oil over the top.
  5. Generously salt and pepper the carrots & potatoes then sprinkle with the Italian seasoning. There is no right or wrong amount to season the vegetables. If you don't have Italian seasoning, use dried oregano, thyme, rosemary, parsley or any other dried green herb you have in your pantry. Toss the vegetables to coat them on all sides in the oil and seasoning. Arrange the carrots & potatoes so they are flat on the pan so none are overlapping completely.
  6. Roast on the middle rack for 35-50 minutes or until tender. Flip the carrots & potatoes over after about 25 minutes. If you like a darker roast on your veggies, bump the heat up at the end to 425F for another 5-10 minutes.
  7. While the vegetables are roasting, prepare the garlic browned butter. Remove the skins from the garlic cloves and press with the back of your knife onto the cutting board until the cloves have smashed. You want to smash the cloves so that the oils release from the cloves. Give the smashed cloves a rough dice.
  8. About 10 minutes before the vegetables are done roasting prepare the garlic browned butter. In a small pan over medium-high heat, add the garlic and butter. Melt the butter in the garlic stirring gently until all the butter is melted. At this point, let the butter bubble without stirring for a few minutes until it becomes nutty in smell and it turns an amber color. NOTE: This browning of the butter happens quickly and you'll need to watch it carefully. Remove the browned butter from the heat as soon as it browns to prevent it from burning.
  9. Strain the garlic from the butter and allow it to cool slightly. Pour the garlic browned butter over the plated roasted carrots just before serving.

AuthorLogoWhat makes a Hebrew National® kosher hot dog premium? It’s all about what makes the cut (And what doesn’t). We’re choosy about what goes into our franks – we use only premium cuts of 100% kosher beef from the front half of the cow and then choose the best from that. No artificial flavors, colors, fillers or by-products. When your hot dog is Kosher, that’s a hot dog you can trust! For more summer fun with Hebrew National®, visit

Summer Sides for your next BBQ


This post is sponsored by Hebrew National via Mode Media.

Boost your summer BBQ up a notch with these three delicious Summer Sides!

Summer Sides for your Next BBQ |

You’re having your favorite Hebrew National All-Beef Franks for dinner again, but you want to spice things up a bit with the sides.  I’ve got three perfect sides for you that are light, fresh and delicious!

Fourth of July Soiree | JavaCupcake.comSummer Sides for your Next BBQ | #greatergrilling #HebrewNational

Living in Germany, I get inspired by my German friends who bring traditional side dishes to parties and cookouts.  Someone always brings potato salad.  German potato salad on the surface may look like American potato salad, but I guarantee you it’s not the same.

Bavarian Potato Salad |

This potato salad recipe comes from my friend Mareile who is half German and lives near me here in Germany.  She’s from the North of Germany and this recipe is unique to that region!

Bavarian Potato Salad - Summer Sides for your Next BBQ | #greatergrilling #HebrewNational

This family recipe goes back at least four generations in Mareile’s family and is nothing short of spectacular and makes the perfect addition to a summer BBQ.

Get the recipe for this Bavarian Potato Salad here!

Cucumber Tomato Salad |

Summer means there are always fresh, in-season vegetables available at the grocery store.  My son Matthew loves cucumbers and I love tomatoes, so I whipped up this light Cucumber Tomato Salad to go with our BBQ.

Fresh cucumbers, seeded tomatoes and a red onion are dressed in olive oil and red wine vinegar with salt and pepper.  It takes only a few minutes to whip up and is the perfect summer side.

Get the recipe for this Cucumber Tomato Salad here!

Grilled & Glazed Pineapple |

We have to have something sweet on our plate with our BBQ too so I sliced and grilled a pineapple then drizzled a brown sugar based glaze over the top.  It’s uncomplicated and delightful.

NOTE: The combination of franks and these toppings may not be Kosher.

Grilled & Glazed Pineapple
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: American
Serves: 4 servings
  • 1 pineapple, peeled, cored and cut into long slices
  • ⅓ cup dark brown sugar
  • 50ml bourbon or whiskey
  • 1 tsp vanilla extract
  • Skewers
  1. In a small sauce pan over medium high heat, combine the brown sugar, bourbon and vanilla. Whisk to combine. Bring the mixture to a bubble, keep whisking then remove from the heat to cool.
  2. Slice each slice of pineapple onto a skewer then set the slices onto a hot grill.
  3. Grill each side a few minutes until grill marks start to form. You just want to warm the pineapple and get grill marks, do not burn them!
  4. Once you like how they look, remove them to a serving dish.
  5. Drizzle the glaze over the top of the pineapple slices.
  6. Serve immediately.

So if you’re in need of the perfect Summer Sides for your next BBQ, try my Bavarian Potato Salad, Cucumber Tomato Salad and Grilled & Glazed Pineapple!  Summer Sides for your BBQ | JavaCupcake.comSummer Sides for your Next BBQ | #greatergrilling #HebrewNationalAuthorLogoWhat makes a Hebrew National kosher hot dog premium? It’s all about what makes the cut (And what doesn’t). We’re choosy about what goes into our franks – we use only premium cuts of 100% kosher beef from the front half of the cow and then choose the best from that. No artificial flavors, colors, fillers or by‐products. When your hot dog is Kosher, that’s a hot dog you can trust! For more summer fun with Hebrew National, visit Hebrew National All-Beef Franks.


Cucumber Tomato Salad

Three words… Cucumbers Tomatoes Onions.  Those three fresh vegetables with a simple dressing make the perfect summer salad!

Fresh Cucumber Tomato Salad |

My kids love vegetables.  Seriously, my 3 year old son Matthew would eat baby cucumbers every day for his afternoon snack if I let him.  Which, really isn’t a bad thing I just don’t grow cucumbers in my yard and he eats them so fast I run out! But, I do keep a variety of fresh veggies in the fridge stocked and both of my kids have grown up loving their fresh flavors.

This Cucumber Tomato Salad combines three distinct vegetable flavors into one great side dish.  I’m not a huge fan of salad dressings so this salad is dressed simply with olive oil, a splash of red wine vinegar and a healthy seasoning of salt and pepper.

Fresh Cucumber Tomato Salad |

My husband and kids gobbled it up at dinner and we enjoyed the rest at lunch the next day.  This salad is perfect because it can go with almost any summer meal.   Whether you’re hosting a BBQ and need to bring a side or you’re making dinner for your family, it’s the perfect addition to any meal.

Summer Sides for your Next BBQ | #greatergrilling #HebrewNational

How beautiful does the Cucumber Tomato Salad look next to the hot dog and German potato salad? It’s perfect really.


Cucumber Tomato Salad
Prep time
Total time
Recipe type: Side dish
Cuisine: American
Serves: 8-10 servings
  • 4 large Roma tomatoes, seeded and quartered
  • ½ large red onion, sliced thinly
  • 1 large cucumber, halved long way then sliced into ⅓ inch pieces
  • 2 Tbsp extra virgin olive oil
  • 2 slashes of red wine vinegar
  • salt/pepper to taste
  1. Clean, prep and slice each vegetable and place in a large bowl. Toss together gently.
  2. Drizzle the olive oil and vinegar over the top. Season with salt/pepper to taste. Toss together until completely coated.
  3. Serve immediately or chill until ready. Use within 2 days.


German Potato Salad

Looking for a way to reinvigorate your potato salad?  Try this generations old German Potato Salad recipe made with yellow potatoes, hard boiled eggs and pickles.

Bavarian Potato Salad |

I’ve been pretty lucky with the friends I’ve made while living in Germany.  In particular, my friend Mareile and I not only share a love of coffee and our children (who are only 2 weeks apart) but we also love good food.  Mareile has dual citizenship in both Germany and the USA and has a love for the food from both cultures.

Mareile was nice enough to share her families recipe for potato salad with me.  She told me the recipe comes from her Mom’s grandma… which means it’s 4 generations old!

The biggest difference between German and American potato salad is that German potato salad is usually served warm, not chilled.  Mareile’s recipe doesn’t call for it to be served warm, but I found it was best when it wasn’t chilled.  Meaning the salad was best when served at room temperature.  Another difference is that American potato salad uses a lot of mayonnaise, but you’ll find none of that in this recipe.

Bavarian Potato Salad - Summer Sides for your Next BBQ |

Let’s talk about a few of the ingredients…

First, the potatoes.  The key to this potato salad is to use a firm, yellow potato and to generously season it with salt while it cooks.  I know a third cup of salt seems like a lot to cook with, but trust me you’ll never boil potatoes without it ever again.  The salt brings and adds so much flavor to the potatoes that you’ll want to eat them by the spoonful as soon as they get out of the boiling water.  Also, make sure not to over cook the potatoes.  You want them soft, yet firm still.  We don’t want a mashed potato salad here.

Fleischwurst.  You may be wondering what the heck it is.  Basically, it’s the German version of bologna.  It’s a mild pork sausage that you can easily buy at any deli in Germany.  If you’re making this salad in the USA, you could sub your favorite bologna, mild sausage or even bacon.  There’s no wrong choice here.

Bavarian Potato Salad - Summer Sides for your Next BBQ | #greatergrilling #HebrewNational

Since there’s no mayo in this salad dressing, Schmand is used to tie it all together.  Schmand is basically German sour cream and any sour cream, greek yogurt or white creamy sauce could be subbed. Just don’t use mayo. You don’t need much of it in this recipe, so I suggest starting with a couple tablespoons and going from there.

I shared this recipe with my neighbor who is also German and she loved it, ate the entire bowl I gave her to sample then asked for the recipe.  I’d say that’s a winning recipe!


German Potato Salad
Prep time
Cook time
Total time
Serves: 8-10 servings
  • 1kg firm yellow potatoes
  • ⅓ cup salt
  • 6 hard boiled eggs
  • 330g jar of dill pickles (185g of actual pickles)
  • 50ml of pickle juice
  • 200g Fleischwurst, 5mm slices (or a mild sausage or bologna)
  • 4 Tbsp Schmand (sour cream)
  • Salt/pepper to taste
  1. Cut the potatoes into 1 inch pieces and put them into a large pot with the ⅓ cup of salt.
  2. Cook the potatoes over high heat until they are al dente or not completely cooked and still a bit firm. Strain the water from the potatoes and let them cool completely.
  3. While the potatoes are cooling, dice 4 of the eggs and the pickles into small cubes. Slice the fleischwurst into bite size pieces or strips. There is no wrong or right way to cut these ingredients, you just don't want them so small you can't taste or see them or so big they are too large to eat in a bite.
  4. In a large bowl, toss the al dente potatoes, diced eggs, pickles and sliced fleischwurst. Add 50ml of pickle juice from the pickle jar, the schmand and salt/pepper to taste. Gently fold together to combine until coated completely.
  5. Spoon salad into your serving bowl. Slice the remaining hard boiled eggs and garnish the top with them.


The Ultimate Chili Dog

It’s National Hot Dog Day!  Let’s celebrate with my simple, delicious Ultimate Chili Dog!

The Ultimate Chili Dog |

With just a few delicious ingredients and 8 simple steps, you’ll be on your way to enjoying the Ultimate Chili Dog!


5.0 from 1 reviews
The Ultimate Chili Dog
Prep time
Cook time
Total time
  • Hot dog buns
  • Hot dogs
  • Chili, warm
  • Shredded cheese (I used a 3 cheese blend)
  • Diced onions (I used red and white)
  • Diced tomatoes
  • Diced jalapenos
  • Sour cream
  1. Grill the hot dogs until perfectly plump and hot.
  2. Place a hot dog in the center of the bun.
  3. Scoop warm chili onto the hot dog. Make sure it gets down the sides of the dog onto the bun as well.
  4. In this order top the hot dog with shredded cheese, diced onions, diced tomatoes, and diced jalapenos.
  5. Spread a line of sour cream over the top.
  6. Enjoy!

Celebrate National Hot Dog Day with The Ultimate Chili Dog! |

German Style Rosemary Potatoes (Rosmarinkartoffeln)

Olive oil, onions and fresh rosemary make these German Style Rosemary Potatoes some of the best I’ve ever had!

German Style Rosemary Potatoes |

Christmas time in Germany means one thing… Christmas Markets.  For the four weeks of Advent, large cities and small villages across Germany (and Europe) all put together some sort of Christmas Market for their communities to enjoy.   My favorite part of the markets…

The food.

Hands down the food at these markets is unlike anything I’ve ever had before in my life.  Every market is just a little bit different in the food they serve.  But, one thing is certain… there will always be potatoes.

Potatoes (or Kartoffeln in Deutsch) are a staple side food or snack in the German culture.   The potato was introduced to Germany in 1589 but it didn’t become a regular part of the German diet until the 17th century when a famine forced people to see potatoes as an important food source.  It’s said that today Germans eat more than 150lbs of potatoes annually.  (Source: German Food Guide)

WeihnachtsZauber Gendarmenmarkt Berlin |

This last December, I was in Berlin for the holidays with my best friend Sarah and her family.  We probably went to at least 5 different Christmas Markets while we were there with my most favorite being the WeihnachtsZauber Gendarmenmarkt.  It was a smaller market, but it had lots of delicious food and a stage for live music.

The first day we visited the WeihnachtsZauber Gendarmenmarkt, the band that was performing was playing old school Disney songs and Matty LOVED it.  He danced and danced and danced for what seemed like an hour!  Here’s a little video… too cute!

At this market, I probably had the BEST potatoes I’ve ever had in Germany.   The potatoes were cooked whole and seasoned with fresh rosemary.  The stand I ordered the Rosmarinkartoffeln from had the potatoes cooking in a large wok type skillet and just kept pouring on the olive oil and fresh rosemary.  I started drooling the moment I saw them and smelled them.  These rosemary potatoes were so good, Sarah and I actually went out of our way to go back there a second day just to eat these potatoes again.   Sarah ordered hers with a garlic sauce and I had mine with a fresh salsa.  But really, they were so good just on their own too.

So good that I needed to recreate them at home.

German Style Rosemary Potatoes |

I had made salzkartoffeln or salt potatoes previously, so I had a good idea of how to start and how to prepare the rosemary potatoes the way the Germans at the market had made them.  I began with boiling the potatoes in heavily salted water until they were almost done, but still firm in the center.

Then I put them in a skillet with a lot of olive oil, seasonings, onions and of course… rosemary.

The end product was about 90% as good as the potatoes I had at the Christmas Market.  I mean, let’s be honest… nothing I make at home will ever be as good as being in Berlin with my best friend eating authentic Rosmarinkarofflen.

Seriously, you should make these.  So good.

So good.


German Style Rosemary Potatoes
Prep time
Cook time
  • Water
  • ¼ cup salt
  • Extra Virgin Olive Oil
  • 1 large sweet onion, diced
  • 2 cloves garlic, minced
  • 1000g small, white or yellow, thin skinned potatoes (about 2.25lbs)
  • dried basil
  • dried oregano
  • dried parsley
  • salt/pepper
  • 8-9 sprigs rosemary, stem removed & lightly chopped - divided
  1. Place the potatoes in a large pot and completely cover with water. Put the pot on the stove over high heat and pour in the ¼ cup of salt. Stir until dissolved.
  2. Bring the potatoes to a boil and cook for about 10 minutes. You want the potatoes to be about 75-80% cooked and still a bit firm.
  3. Once the potatoes are ready, strain off the water.
  4. Heat 2-3 Tbsp olive oil in a large frying pan over high heat.
  5. Add the onions and garlic and cook for 2-3 minutes, stirring occasionally. Salt/pepper to taste. Reduce heat to medium/medium-high.
  6. Add the potatoes to the pan.
  7. Liberally drizzle 4-6 Tbsp olive oil over the potatoes. NOTE: It may seem like a lot, but you really want the potatoes coated in oil. The oil will reduce by the time you serve the potatoes.
  8. Add salt/pepper to taste then sprinkle dried herbs over the top. NOTE: The amount of herbs is up to you... I always just "eyeball" it and go with what feels right.
  9. Add about ¾ of the lightly chopped rosemary.
  10. Stir everything together & ensure the potatoes are completely coated in herbs and oil.
  11. Cook over medium/medium-high heat for about 30 minutes. Stir/toss the potatoes several times while cooking. NOTE: The goal of these 30 minutes is to brown the outsides, reduce the oil, infuse the herbs and complete the cooking of the potatoes. The potatoes will be done when a fork goes through with just a slight bit of firmness left in the potatoes.
  12. Serve hot garnished with the remaining fresh rosemary.
Nutrition Information
Serving size: Serves 4 pepole

Chunky Potato Soup

Chunks of yellow potatoes and sweet potatoes in a creamy broth with thick cut belly bacon makes this hearty soup the perfect Fall dinner.

Chunky Potato Soup with Sweet Potatoes & Bacon |

I’ve been making soup almost every week since it started to get really cold here in Bavaria.  Pumpkin chili, ham hock & 15 bean soup, split pea with ham and now this Chunky Potato Soup.

I need to be honest with you though… before today I had never had potato soup let alone make it from scratch.  But, potatoes are one of my most favorite things to eat since I’ve moved to Germany that it just sounded like a good idea to try!

I mean how can you go wrong with a soup that is all creamy, delicious potato?

In my world… you can’t.

This Chunky Potato soup starts with a pound of belly bacon.  Now, if you don’t know what belly bacon is let me tell you it is so incredibly delicious that once you start using it, you’ll never use any other kind of bacon, ever.  This type of bacon comes from the belly of the pig and has both strips of fat and strips meat in it and it typically cut thicker.

Chunky Potato Soup with Sweet Potatoes & Bacon |

After the bacon is browned, onions and garlic are added then two types of potatoes.  In Germany, big yellow potatoes with thin skins called Gelb Kartoffeln are most popular so that’s what I used (Yukons would be a good potato to use in the USA) as well as one large orange sweet potato.  Seasoning, heavy cream, milk and chicken stalk with a touch of flour are the final ingredients to be added.

I had contemplated adding corn to the soup, but I didn’t have any.  I think the could would make a great addition to the soup though, adding even more great flavor to an already delicious soup.

In less than an hour, this Chunky Potato Soup can go from ingredients in your fridge to bowls in front of your family or friends.  It’s simple, hearty, creamy and just damn delicious.


For more soup & dinner ideas, visit the recipe page for Meals, Soups & Snacks

Chunky Potato Soup
Prep time
Cook time
Serves: 6-8 servings of soup
  • 1lb belly bacon, cubed
  • 1 large sweet onion, diced
  • 1 clove garlic, minced
  • ¼ cup all-purpose flour, divided
  • 3 large yellow, thin skinned potatoes (Gelb Kartoffeln in Germany or Yukon in the USA), skin on & cubed
  • 1 large orange sweet potato, peeled & cubed
  • 2 14.5oz cans chicken broth
  • 1 cup heavy cream
  • 2 cups milk
  • 2 tsp dried parsley
  • freshly cracked pepper
  • salt
  • 8oz grated sharp cheddar cheese, for garnish
  • dried parsley, for garnish
  1. Preheat a large pot on high heat. Cut the bacon into ½ inch square chunks. Add the bacon to the hot pot and cook until most of the pieces have browned on each side. Generously, season with cracked black pepper.
  2. Dice the onion and add it to the pot. Also add the minced garlic. Combine and cook until the onions begin to lose their color. Again, add more cracked pepper.
  3. Sprinkle 2 tablespoons of flour over the bacon and onions and mix until no more flour is visible.
  4. Cut the potatoes into ½-1in cubes. Peel the sweet potato, but leave the skin on the yellow potatoes. Add the cubed potatoes to the pot and cook for about 8 minutes or until they begin to soften and brown on all sides. Lightly salt the mixture and add more cracked black pepper.
  5. Pour in the chicken broth, heavy cream and milk and gently mix.
  6. Remove ¼ cup of the broth and stir in 2 Tbsp flour. Mix until flour has dissolved. Add this back into the pot.
  7. Add the parsley. Taste the broth and add more salt/pepper to taste.
  8. Bring to a boil then immediately reduce heat to low-medium, simmer and cook for 15 minutes or until the broth has thickened and the potatoes are soft.
  9. Serve topped with grated sharp cheddar cheese and a garnish of dried parsley.
Nutrition Information
Serving size: 1 large soup bowl

Ham Hock & 15 Bean Soup

Fall is in full swing here in Bavaria.  The sun is shining, but it’s crisp and cold outside!  Perfect crock pot Ham Hock & 15 Bean Soup weather!

Ham Hock & 15 Bean Soup |

I’ve had the ingredients for this soup in my kitchen for a week.  But, life happened and I didn’t have the time to put it all together in the morning before my day started.  So on Sunday when I woke up, I got everything in the crock pot and cooking.  By 1pm my house smelled amazing and I couldn’t wait for dinner!

This Ham Hock & 15 Bean Soup recipe comes originally from Budget Bytes.  It’s a super simple recipe that packs a big flavor punch!  Cooking the ham hocks in the crock pot with all the beans and veggies brings such an added richness to the broth and flavor to the entire soup.

Ham Hock & 15 Bean Soup |

One of the things I love most about making soup is that it’s really hard to mess up.  Unlike baking, exact measurements aren’t necessary for this recipe.  When I dice the carrots and celery, I just eyeball it and throw in what looks good.  It’s the same with the seasonings.  Yes, the recipe calls for an exact amount, but really it’s just what looks good.  Use what you have in your cabinet and refrigerator.

Be creative!

If you like it spicy, add some pepper flakes or chili powder.  If you want it sweet, throw in a few tablespoons of brown sugar.  How about some bell peppers or zucchini?

Ham Hock & 15 Bean Soup |

The possibilities are endless.

So, grab a bowl and fill it up with this soup, then get a crusty piece of bread and cozy up on the couch and enjoy!


Ham Hock & 15 Bean Soup
Prep time
Serves: Serves 8
  • 1 medium-large yellow onion
  • 4-5 stalks celery, diced
  • 4-5 medium carrots, diced
  • 4 cloves garlic, minced
  • 1 large smoked ham hock
  • 1 lb. dry 15 bean mix
  • 1 can of diced tomatoes
  • 2 whole bay leaves
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1-2 Tbsp chicken bouillon
  • salt/pepper to taste
  • 6-7 cups water
  • 1-2 cups largely diced ham (I cut up a ham steak) - optional
  1. In a large pot, add the beans and cover completely with water. Soak for 24 hours.
  2. Turn your crock pot on high.
  3. Evenly place the diced onion, carrots, celery and minced garlic over the bottom of the crock pot.
  4. Nestle the ham hocks down into the vegetables.
  5. Drain and rinse the soaking beans. Pour them over the vegetables, being careful not to disturb their placement.
  6. Pour the diced tomatoes over the beans.
  7. Sprinkle the parsley, oregano, basil and bouillon over the top. Add the bay leaves. Salt/pepper to taste. With your fingers, gently move the beans around so the seasoning is evenly incorporated - again being careful not to disturb the vegetables.
  8. Fill the crock pot with water until the soup is covered.
  9. Cook on high 6 hours.
  10. Remove the ham hock, pull off the meat and cut into bite size chunks and put the meat back in the crock pot. If you like a lot of meat, like I do, add the additional 1-2 cups of largely diced ham,
  11. Check the seasoning and adjust accordingly. Cook another 1 hour on low or until the diced ham is hot.
  12. Serve with crusty bread.

Mini Chicken Pot Pie Cupcakes

Flaky biscuits filled with chicken and veggies in a creamy sauce make these cupcake size pot pies a perfect thirty-minute meal for a busy night!

Mini Chicken Pot Pie Cupcakes |

I kinda fell into these “cupcakes” on accident.  When I first saw the recipe mini pot pies on Second Chance to Dream I thought they’d make a quick and easy weeknight meal.  I never really saw them as cupcakes.

But then, as I was putting them together I realized they were similar to the meatloaf cupcakes I made a few months back and thought hey now… I could call these pot pie cupcakes!

Mini Chicken Pot Pie Cupcakes |

And so we have them… Mini Chicken Pot Pie Cupcakes!

This recipe was really so easy to put together.  I think the oven heating to temperature took the longest time out of all the prep work.  One bowl, a spoon and a cupcake pan were the only tools I needed.  Thirty minutes and dinner was ready!

Mini Chicken Pot Pie Cupcakes |

Everyone in my family loved it!  My 18 month old son, who has recently become a picky eater, demolished an entire cupcake.  My teenager requested the leftovers for her lunch!  I’d say that was a win-win all around!


Mini Chicken Pot Pie Cupcakes
Prep time
Cook time
Total time
Serves: 16 mini chicken pot pie cupcakes
  • 2 cans of Pilsbury Flaky Layers Biscuit (8 biscuits in each can)
  • 1 12.5oz can of cooked chicken breast chunks
  • 2 cups frozen mixed diced veggies (carrots, peas, corn, grean beans)
  • 1 10.75oz can cream of chicken soup
  • ¼ cup milk
  • salt/pepper to taste
  • Oregano, to garnish
  • Non-stick cooking spray
  1. Preheat oven to 375 F degrees. Spray cupcake pan with non-stick cooking spray - make sure to spray the inside and top of each cup.
  2. In a large bowl, mix together the chicken, veggies, cream of chicken soup and milk. Add salt and pepper to taste.
  3. On a flat surface like a cutting board, press out each biscuit until it's about 1 cm thick. Press each biscuit into the cups of the prepared pan. Make sure the dough is pressed into the bottom and sides of each cup.
  4. Fill each dough cup with 2-3 Tbsp of chicken filling. Use the back of the spoon to press the filling down to the bottom of the cup. The dough will press up over the edge of the cup - this is okay.
  5. Garnish the top of each cupcake with Oregano.
  6. Bake for about 20 minutes or until the biscuit is golden brown and the filling is hot and bubbly.
  7. Remove from the pan and serve immediately.
  8. Store leftovers in an air tight container in for up to 2 days. They could also be frozen until ready to use.

Yuengling Beef Stew

I’m always on the lookout for a new dinner recipe.  I pin recipes to Pinterest all the time to my “It’s Dinner Time!” board to save for later.   So this week, when it was time to make the menu and grocery list, I decided it was time to add Gimme Some Oven’s Guinness Beef Stew to the mix and turn it in to my Yuengling Beef Stew.

Yuengling Beef Stew by

We already had some beer in the house… but it wasn’t Guinness.  What we did have was a case of my husband’s favorite beer from Pennsylvania, Yuengling.  Being out here in Germany, we only get this beef a couple times a year when the stores bring in a couple palates to the Shoppette.  I’m pretty certain though that this beer is probably BETTER in this stew than Guinness.

I also didn’t have all the spices that the recipe called for, so I used what was in my kitchen.  Which seriously  you totally can do that too.  That’s what I love about recipes like this… they are really so versatile.  You can’t mess it up.Yuengling Beef Stew by

I served the stew is big bowls with Euro rolls.  Hard on the outside, but soft on the inside… slathered with butter.  Yum!  I hope you make this for your family… it’s sooooooo rich and delicious!  This Yuengling Beef Stew is definitely a winner and a recipe we’ll make again!


Yuengling Beef Stew
Prep time
Cook time
  • 4-5lb chuck roast
  • olive oil
  • 1 cup flour
  • 1 large onion
  • 4 cloves of garlic, minced
  • 2 bottles of Yuengling Beer
  • 3 large carrots, cut into chunks
  • 4 stalks of celery, chut into chunks
  • 4 large yellow potatoes, cut into chunks
  • 3 14.5oz cans of beef broth
  • 3 Tbsp tomato paste
  • salt/pepper
  • 1 cup water
  • 2 bay leaves
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • ⅛ tsp red pepper flakes
  • ¼ cup flour + ½ bottle of Yuengling beer
  1. Trim the chuck roast of all fat and cut into 1 inch cubes. Generously season all sides with salt and pepper the dredge cubes in 1 cup of flour.
  2. In a large, heavy sided pot on medium high heat, heat 1-2 Tbsp olive oil.
  3. In small batches, shake off extra flour from the meat and place in the hot oil. Cook on all sides until browned... about 4-6 minutes. Remove cooked meat to a bowl and set aside.
  4. Once all the meat has been browned, add the onions to the pan and 1-2 Tbsp more olive oil. With a wooden spoon, scrape the bottom of the pan to get up any chunks of goodness. Cook the onions 5-6 minutes until the edges brown and the onions become translucent. Season with salt and pepper.
  5. Add the garlic and cook for 1 more minute.
  6. Pour in the 2 bottles of beer and bring to a simmer. Again, get up any chunks off the bottom of the pan with your wooden spoon.
  7. Add the cooked meat, potatoes, carrots, celery, tomato paste, beef broth, water and spices. Mix gently to combine. Bring to a boil then reduce heat to a simmer and cook for about 60 minutes.
  8. Mix ¼ cup flour and ½ bottle of Yuengling beer together and add to the stew. Continue to simmer until thickens, about 30 minutes.
  9. Serve with crusty bread and a Yuengling!
Nutrition Information
Serving size: 6-8 generous bowls of stew


Roast Beef Sliders

Roast Beef Sliders by

I’m always looking for a new way to serve up a roast.  A couple weeks ago, I showed you how we make Salsa Roast to use for burritos.  Today, I’ll be giving you  my Roast Beef Sliders recipe.

This is another super simple crock pot recipe that takes little time to prep, but it’s big on flavor! Plus – if you don’t have exactly the ingredients I used, you can improvise with whatever you have in your kitchen and it’ll be just as delish!

Typically, the rolls you would use for a slider are the soft dinner rolls.  But, since we’re in Germany, we used a traditional brotchen.  It’s a roll that’s hard and crusty on the outside and soft on the inside.  Perfect to hold up against and sauce you may want to dip your slider in.  But, you can use any roll you’d like.

Let’s talk cheese.  I don’t really enjoy cheese on sliders or sandwiches.  And truth be told- I really only like cheddar cheese once in a while.  So – I’m not having cheese on my slider.  My husband though – he loves cheese and he put muenster on his slider.   You could use any cheese you wanted… heck, my daughter put American on hers.  (Gross, btw.)

I didn’t use any kind of sauce or dressing on the sliders either, but a horseradish spread would be tasty.  It’s really up to you!


The next night, we sliced the roast beef and put it on toasted onion rolls. The beef & left over onions had been stored overnight in an airtight container covered in the pan juices so it had a super delicious coating of flavor on it. The sliders super yummy the first night… but cold, sliced roast beef sandwiches for night two were equally, if not even more delicious!

Roast Beef Sliders
Serves: Serves 6-8 people
Roast Beef
  • 3-4lb chuck roast
  • 1 medium sweet onion, thinly sliced
  • 2 cans beef broth
  • 1 packet of Onion Gravy Mix
  • 1 packet of Au Jus Mix
  • Pepper
Sauteed onions
  • 2 medium onions, thinly sliced
  • 2 Tbsp extra virgin olive oil
  • salt & pepper
  • Cheese - like swiss, muenster, provolone or whatever you like!
  • Horseradish spread/sauce (optional)
  • Brotchen - round dinner rolls - crunchy on the outside, soft on the inside
  1. In your crock pot, combine the beef broth and gravy, au jus packets. Whisk until all the clumps are gone.
  2. Season the roast generously with pepper. Rub the pepper into the roast.
  3. Place the roast in the crock pot, cover with sliced onions, attach lid and cook on low for 8-9 hours.
  4. Remove the roast to a cutting board. Cover with foil and allow to rest.
  5. While the roast is resting, prepare the onions. Place 2 Tbsp olive oil in a hot pan. Add the sliced onions and cook on medium-high until they are caramelized, using a wooden spoon to move the onions around. They will be a golden brown with some dark edges when they're done. Salt/pepper to taste. Keep onions warm until ready to build sliders.
  6. Slice the rolls in half and toast both sides on a baking sheet in your oven using the broiler.
  7. Using a fork, pull apart the meat into small, stringy chunks. Put the meat chunks in a bowl and spoon the au jus from the crock pot over the meat to keep it moist.
  1. Open your toasted rolls and layer chunks of meat on the bottom piece. Drizzle a little extra au jus over the meat.
  2. Top with sauteed onions and a slice with cheese.
  3. Using the broiler in the oven, place the rolls on the top shelf for a few seconds to melt the cheese.
  4. Add and sauce you have to the top bun and place on top of the melted cheese.
  5. Serve with a small bowl of au jus for dipping.
Nutrition Information
Serving size: 1-2 sliders


Broccoli and Chicken Mac & Cheese

Broccoli & Chicken Mac n' Cheese by

I’m always up for trying new dinner recipes.  So when I’m browsing pins on Pinterest, I’m keeping an eye open for dinner ideas that are simple yet look super delicious.  When I saw this recipe from Damn Delicious pinned, I KNEW in an instant that our family needed to try it for dinner.

Broccoli and Chicken Mac & Cheese.  How could you go wrong with that?  OH – and it’s a 30 minute meal? DONE! It’s on the menu!

The night I ended up making this, my husband ended up working late… so he didn’t get to eat it while it was still hot and fresh.  BUT, my teenager and baby ate it and they both had seconds!  The hubby did end up eating it for lunch the next two days and has been begging me to make it again so he can enjoy it hot!

I think next time, I’ll try and use sun dried tomatoes that aren’t in oil.  I didn’t like the texture and flavor that the oil added to the cheese sauce… but my hubby liked it.  I’m sure if I hadn’t seen the jar or oil the tomatoes had been sitting in I wouldn’t have even noticed.  :)

If you wanted to make this healthier, I’d suggest using skim or non-fat milk and low fat cheese.  And add more veggies too… this would be a very healthy meal!


Broccoli & Chicken Mac n' Cheese by

Broccoli & Chicken Mac & Cheese
Prep time
Total time
Chunks of chicken and broccoi with pasta shells covered in rich and creamy cheese sauce... in only 30 minutes!
Serves: 5-6 servings
  • 1 small onion
  • 1.25lbs boneless skinless chicken breast
  • salt/pepper
  • 8oz large pasta shells
  • 12oz bag frozen broccoli florettes
  • 1 cup heavy cream
  • ⅓ cup julienned sun dried tomatoes (from a jar, in oil)
  • 8oz Colby & Monterrey jack shredded cheese
  1. In a large pot of salted boiling water, cook the pasta shells for 8-9 minutes. Add the broccoli and bring back to a boil. Cook an additional 3 minutes or until pasta is tender.
  2. While the pasta is cooking, dice the onion then cut chicken into bite size pieces.
  3. Pour 1-2 Tbsp of the oil from the jar of the sun dried tomatoes into a large frying pan over medium-high heat. Check on the noodles & broccoli.
  4. Add the onions to the pan and cook for 3-4 minutes or until they start to lose their color. Add the chicken and cook until no longer pink. Season with salt and pepper.
  5. Move the chicken to a bowl and cover with foil.
  6. By this time, the noodles & broccoli should be cooked. Pour the noodles & broccoli into a strainer to drain the water off. Return them to the large pot.
  7. Using the same pan that you cooked the chicken in, whisk the heavy cream and tomatoes together over medium. ¼ cup at a time, add the cheese and whisk until melted and smooth. alt and Pepper to taste.
  8. In the large pot with the noodles, add the chicken and onions and pour the cheese mixture over the top. Toss together until everything is evenly coated with cheese.
  9. Serve and enjoy!
Store in an air tight container for up to a week in the fridge!
Nutrition Information
Serving size: 1 cup of mac & cheese

Salsa Roast Burritos

Salsa Roast Burritos by

Every Sunday, I sit down with my husband and we plan out the weeks meals and we’ve got a calendar for the fridge to help us keep track of it all.  At the same time, we also make the grocery list to take to the market later that same day.  As I was looking at this weeks menu, I noticed a particular number of super delicious meals on the menu and a thought occurred to me.

Would my readers be interested in more than just desserts?

So… I asked you.  And 99% of you answered… YES!  I post pictures of what I’m making for dinner anyways, why not take pictures and share the recipes too!  So here my friends… is my first dinner post.

Salsa Roast Burritos by

Salsa Roast Burritos.  It’s one of our family favorites and the two best things about it… 1) It’s SO SIMPLE to make and 2) It lasts for TWO nights of dinner and maybe even a lunch or two for the husband!  You can do so many things with this roast once it’s cooked… but our most favorite thing is to make burritos with it!

You only need two ingredients for this roast too.  Chuck Roast and Pace Chunky Salsa.  What you put in your burrito… well, that’s up to you!  I like it basic… meat, cheese, salsa, tomatoes and lettuce.  My hubby likes it with all those things plus sour cream and jalapenos.

And the BEST part about this recipe – it’s enough to feed my family of 4 for TWO nights plus lunch leftovers!  Serve it with my fabulous refried beans and you’ve got an amazing meal!


Salsa Roast Burritos by

Salsa Roast Burritos
Shredded beef, full of flavor - perfect for burritos or tacos!
Serves: Serves 3-4 for two meals
  • 2-3lb Chuck Roast
  • 3-4 cups Pace Chunky Salsa (Medium)
  • Tortillas
  • Various toppings:
  • -Mexican cheese
  • -shredded lettuce
  • -diced or sliced tomato
  • -sliced jalapenos
  • -refried beans
  • -guacamole
  • -salsa
  • -sour cream
  1. Turn your crock pot to high.
  2. Place chuck roast in the crock pot and cover with 3-4 cups of the salsa. Make sure the top of the roast is completely covered in salsa.
  3. Put the cover on the crockpot and cook for 2 hours on high.
  4. Reduce to low and cook 4-5 more hours (or until you're ready to eat).
  5. Remove roast and place on a cutting board. Using a fork, shred meat and place into a large bowl.
  6. Ladle some of the juice from the crock pot onto the roast to keep it moist. How much you use is up to how juicy you want your meat.
  1. Warm your tortillas in the microwave until soft.
  2. Place about a ¼ cup of meat across the tortilla.
  3. Add cheese, lettuce and any other desired topping.
  4. Roll tortilla over toppings and eat!
Nutrition Information
Serving size: 2 burritos

Easy Homemade Refried Beans

So, this recipe is not what I’d typically post about on my blog… but I’ve made these beans a dozen times over the last 3 months and they are one of my most favorite creations, EVER! I am actually eating these beans now for a late afternoon lunch.

This recipe is really quite easy to make… and you’ll never want to go back to making canned refried beans again.  Seriously… they are THAT GOOD.

The next time you have taco night at your house… make these beans too!

(PS… Sorry for the crappy camera phone picture!! lol)

5 from 1 reviews
Easy Homemade Refried Beans
Prep time
Cook time
Total time
Serves: About 3 cups of beans
  • 4-6 Tbsp unsalted butter
  • 3-4 Tbsp extra virgin olive oil
  • 2 15oz cans pinto beans (I used reduced sodium)
  • ½ large onion, diced
  • 2 Tbsp diced green chilies (I used canned)
  • ½ cup diced canned tomatoes (any flavor variety you like)
  • 1 large clove of garlic, thru the press or minced
  • Salt/pepper to taste
  • ¼ tsp red pepper flakes
  • pinch of chili powder (or to taste if you like it spicy)
  • ½-3/4 cup water
  1. Drain and rinse the pinto beans. Set aside.
  2. In a large pan on high heat, melt the butter with the olive oil.
  3. Add the diced onions and sauté until they begin to soften.
  4. Add in the green chilies, tomatoes and garlic and continue to cook until heated through (about 3-4 minutes).
  5. Add the prepped pinto beans salt/pepper, red pepper flakes, chili powder.and water. Stir together and cook until bubbling. NOTE: Start with ½ cup of water. If the beans seem too thick, add more.
  6. With a potato masher, must the beans until no more remain whole.
  7. Reduce heat to medium and simmer until the beans are the consistency you desire.
  8. To serve: Top with melted cheese and a side of tortilla chips!
If you wanted to make these lower in fat, omit the butter and oil and spray pan with non-stick cooking spray.

Also, the measurements for all the ingredients are approximate. I make these a little different every time. If you wanted them spicy, add more heat! If you don't like tomatoes, don't add them! Use your imagination, the possibilities are endless!