SMASHED! Potatoes

 

Boiled - SMASHED! - Baked

recipe for 2 baking trays - 1/2 the recipe if you want less...

(BUT you don't want to 1/2 the recipe - you want to have the SMASHED! Potatoes leftovers with scrambled eggs and Bitchin' Sauce. YUP.)

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4-5 pounds small yellow and red potatoes

4 Tablespoons olive oil

2 Tablespoons rosemary, FRESH, finely chopped

3 teaspoons garlic powder

2 teaspoons Kosher salt

1 and 1/2 teaspoons onion powder

1 and 1/2 teaspoons coarse ground pepper

OPTIONAL:    parmesan cheese

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Fill a large cooking pot with water; get it going in prep to be at a boil when your potatoes are scrubbed up.

Pre-heat oven to 425.

Line 2 large baking trays with parchment paper.

Prep your potatoes by scrubbing with an old kitchen rag or vegetable scrubber, remove any dark or unwanted spots.

Boil in your pot for 15 minutes (20 if they're bigger) - you want just barely fork tender.

Throughly drain in a colander, leave in the colander and rinse out / cool down your cooking pot.

Put your potatoes back in the pot.

Add olive oil and spices.

Evenly spread out on the 2 baking sheets with parchment paper.

SMASH! each of the potatoes flat at about 1/4 to a 1/2 inch thick using the bottom of a glass.

Bake for 30-35 minutes.

OPTIONAL:  Flip all the potatoes 1/2 way through.

(but really, you can be lazy about it and not...)

OPTIONAL:  Sprinkle with parmesan cheese when out of the oven

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This recipe is modified from the original shared with me by Emma Lee, my sister-in-law, at an AZ yoga-hike retreat. At the same retreat I was introduced to this sauce... life changing!  (The retreat and sauce.)  :0)  love and gratitude for all the things I LOVE that you bring into my life sweet Emma!! 

Spaghetti Sauce

Camping dinner made easy with
sauce pre-made

Spaghetti Sauce: NOT to be confused with Greg’s Pasta Sauce…Which, if you’ve ever asked for the recipe of, you will have encountered a sly: "Sorry! You have to marry into the family for that one!"

Although I won’t share the Greg’s Pasta Sauce recipe - I’m happy to have you over for dinner and feed you some! We can talk about how the recipe got written down one hand measurement or eye-ball measurement translation at a time... And then you'll ask: Who is this Greg and why is this his sauce? I'll tell you a story about his 2 year church mission to Italy and learning how to cook from tiny old ladies. We’ll share words of affirmation at how awesome and magnificent the sauce is. Maybe even cry tears of joy for having such good food to share! And I’ll tell you how when both of our families had teeny-tiny kids we would scheme during church meetings to figure out who had what ingredients and then make it for supper that night. 

This is a little bit second fiddle - but just as tasty in a different more American way. GREAT NEWS! I am able to share this recipe on my blog because I am under no pinky promise to keep it within the family ties. 

The spaghetti sauce has its own history. Gavin typed out the instructions somewhere around his junior or senior year in high school. When he asked me to teach him how to make it he asked, "Why isn't it in your huge binder of collected favorites?? Where is the recipe?". 

It was in my head from a mesh of manicotti, lasagna and pizza sauce recipes I loved. We all have Gavin to thank for its existence outside of my brain.

THANK YOU GAVIN!

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Spaghetti Sauce Recipe

Ingredients:

1/4  cup Bertolli's olive oil

2 lb. limited ingredient sausage (2 Hot Kroger Brand prefered)

2 large or 3 medium Yellow Onions 

2 Bundles Garlic

3 Cans tomato sauce (29-30 OZ)

SPICES:

1 TBSP. Sugar

2 teasp. coarse ground black pepper 

4 TBSP. Basil

5 TBSP. Oregano 

2-3 teasp. Kosher salt

About 20 Red Pepper flakes 

Instructions:

1. In large pot, cook all sausage in Bertolli’s olive oil until browned
2. Add both onions finely chopped 
3. Cook onions until caramelized/brown
4. IF onions stick to the bottom of the pan, Add 1-2 Tbs. of Olive oil
5. Turn stove down to a simmer (simmer high at Davis house)
6. Add garlic and spices, cook an additional 5- 8 minutes stirring continually until fragrant
7. Add all tomato sauce, stir until all ingredients are well combined (keep on simmer) 
8.   Cook 30 minutes, stirring every 5 minutes (sauce will turn a deep red)
9. Turn off heat and enjoy with cooked spaghetti noodles

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Better Than Pie - Pumpkin Dessert

 

BONUS:  This recipe is a sneaky way to use
up leftover Natural Yeast Basic Bread...
But sometimes (if you're like me!)
You'll make the bread JUST so you can
make this recipe! 

Technically speaking it is
NOT just a dessert - it is a BREAD  PUDDING.

ORIGINAL  RECIPE  FOUND  BY:  Bret Sr. 

SCHEMED  INTO  EXTRA  BATCHES:  Gavin and Mama Jo

ALL  EXTRA  EDITS  AND  EDITIONS  TO  MAKE  IT  MY  OWN  AND  EXTRA  DELICIOUS:  Mama Jo

A Thanksgiving conversation that went something like this: 

Bret Sr.:        What desserts are we having?

Mama Jo:     Gluten-Free Key Lime Pie.

Bret Sr.:        Key Lime Pie isn't Thanksgiving-ish.

Gavin:           Pumpkin pie.

Bret Sr.:        No one likes pumpkin pie... 

                       I'll find something better.

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For Natural Yeast Bread Crumbs:

Preheat the oven to 275.

Cut off the crust and chop up your old bread.  You'll need 3-4 cups of bread cubes.

Bake on parchment paper for easy handling.

Make a single layer of bread cubes on a baking sheet and bake at 275 for 15-30 minutes until the bread cubes are dry but not toasted.

Remove from the oven and let cool.

When cooled, blend up in a blender on low until made into fine crumbs.  You'll need 1 cup-ish of dry bread crumbs.

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INGREDIENTS:

2  cups (15 oz.) pumpkin puree

1  cup sugar

1  teaspoon cinnamon, heaping

1/2  teaspoon ground ginger

1/2  teaspoon ground cloves

1/2  teaspoon pink Himilayan salt

2  egg yolks, large

1  cup  (or up to: 1 and 1/4 cups) dry bread crumbs

2  cups whole milk

(alternative:  1 cup water and 1 cup whipping cream mixed)

2  egg whites, large

SERVE  WITH:

toasted pecans

whipping cream

maple syrup

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Preheat the oven to 350.

Prepare an 9X13 baking dish with cooking spray or lightly rubbed with a light olive oil.

Combine pumpkin puree, sugar, cinnamon, ginger, cloves, and salt in a large bowl.

Then using a hand mixer ADD the egg yolks ONLY and beat for 2-3 minutes on medium-high.  (Careful: it might spray a bit...)

Next, ADD the bread crumbs and mix well on LOW.

Next, ADD the milk and mix well on LOW.

WASH YOUR HAND MIXER BEATERS BEFORE NEXT STEP.

In a separate bowl, beat the egg whites until they are foamy and make soft peaks when the beaters lift out of the bowl.  (SEE PHOTO)

Very gently FOLD the beaten egg whites into the other bowl of ingredients.

Pour final mixture into the prepared 9X13 baking dish and bake in the oven for 40-50 minutes until edges and top are browned.

Can be served hot or cold (we all prefer COLD - tried it hot out of the oven and it seemed a bit like pumpkin pancakes...)

Serve topped with:

whipped cream

toasted pecans

maple syrup

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FOR  TOASTED  PECANS:

Preheat the oven to 325.  

Chop your pecans into the size of pieces you want.

Toast the pecans in a shallow pan on parchment paper until they begin to get fragrant, about 7 to 10 minutes.  

Let cool completely before storing. 

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FOR  WHIPPED  CREAM:

2  cups heavy whipping cream 

1/2  cup powdered sugar 

1  teaspoon vanilla  (Mexican vanilla is preferred)

Whip up on medium-high until thick and pulling off the edges of your bowl. 

Keep in the fridge until needed.

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Oven Baked Pork Chops

OVEN BAKE TIME:  25-30 minutes

NOTES:  

if you're looking at a quick way to use up big-meal leftovers such as mashed potatoes or rice pilaf this is a MUST... if you're looking to meal prep some inexpensive protein this is a MUST... additionally if you're making this and trying to feed Gavin Davis you need to DOUBLE the recipe. 

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PRE-HEAT OVEN TO 400

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INGREDIENTS:

5 boneless pork chops

2 TABLESPOONS olive oil

1 teaspoon Kosher salt

1 teaspoon coarse black pepper

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

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If you forgot to pre-heat the oven to 400 before gathering your spices and pork chops be sure to do that now.  (This is so quick of a prep that you'll be waiting for the oven to finish pre-heating.)

In a small mixing bowl mix all the seasonings.

Pour your olive oil into the bottom of a 9X13 pan or very large cast-iron skillet.

Place pork chops in the selected baking dish and get the olive oil rubbed into both sides of each pork chop.

Sprinkle 1/2 the seasoning mixture on the pork chops.

FLIP all the pork chops so the seasoned side is now facing the bottom of the baking dish.

Sprinkle the remaining 1/2 of the seasoning mixture on the pork chops.

Bake for 20-25 minutes.

Internal temperature needs to reach 145 minimum. (I like it around 155-160).

Let sit for 5 minutes.

Serve warm and with drizzle of sauce from the baking dish.

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Chicken Masala // SLOW COOKER

Find your slow cooker and turn it on:

HIGH for a 4 hour timeframe

LOW for a 8 hour timeframe

PREP  IN  A  BOWL  FIRST:

2 pounds chicken breast, cut into bite-size 1/2 inch pieces

2  1/2 teaspoons Kosher salt

1 TABLESPOON lemon juice

Mix well.

THEN  ADD  TO  CHICKEN:

3 TABLESPOONS plain Greek yogurt

1  TABLESPOON  kashmiri red chili powder

1/2  teaspoon ground turmeric

1/2  teaspoon garam masala

1  TABLESPOON ginger, finely grated

1  TABLESPOON garlic, minced

Mix well, set aside while you caramelize onions.

IN  A  MEDIUM  SAUCE  PAN:

2-3  TABLESPOONS olive oil

2  medium yellow onions, finely diced

Finely dice your onions.

In a medium sauce pan, at a medium-high heat, add olive oil and onions.

Stir often and cook until until caramelized state (a dark brown).

…you could even go a bit darker than this

FOR  THE  SLOW  COOKER  LAYERING:

1  box (26.46 ounces) Pomi tomato sauce 

INGREDIENTS  ADDED  AT  END:

3/4 cup heavy whipping cream

1  teaspoon fenugreek powder

1  teaspoon sugar

FOR  SERVING  GARNISH:

organic cilantro, washed and chopped 

EVENLY  LAYER  IN  YOUR  SLOW  COOKER  

(AND  IN  THIS  ORDER):

caramelized onions

box of Pomi sauce 

marinated chicken

 

Cook on HIGH for 4 hours.

Cook on LOW for 8 hours.

COCONUT RICE REMINDER! 

- make an hour or so before you want to eat...

- recipe listed here just after the slow cooker instructions.

When the cooking time is up, ADD and STIR in:

3/4 cup heavy whipping cream

(dairy-free option: unsweetened coconut cream)

1  teaspoon fenugreek powder

1  teaspoon sugar

Serve hot with cilantro garnish, coconut rice and (optional) fresh pitas.

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CLICK  FOR  RECIPE  AND  YOUTUBE  LINK:

Baking with Natural Yeast - Pitas

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Get the coconut rice going about an hour before you're ready to eat.

COCONUT  RICE:

2 cups water

1 15 oz. can coconut milk

2 cups jasmine white rice

1 teaspoon Kosher salt

1 Tablespoon sugar

In medium pot or large fry pan (pan with a lid!). 

Stir and bring all to a boil on med/high.

Boil/stir for one minute.

Put lid on pot. 

Turn burner to lowest setting and cook for 22-24 minutes. 

Remove from heat and let rest for 5-10 minutes. 

While the coconut rice is cooking:

(and OPTIONAL...) make your pitas - mostly for sauce dipping.

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A visual of why I keep a blog… 
I basically have to straight-up interpret my recipe edits, thoughts and handwriting for anyone wanting to try something in my stack of recipe printouts (and sometimes the interpretation is something I need for myself!).

Cranberry Sauce // Easy Make-Ahead

 

“EASY” as in three ingredients! 

I told Gavin today that the hardest part is being patient the 10 minutes it needs to be stirred.  (And really… it’s not that hard.) :0)

1 cup of water

1 cup of sugar 

1 bag (2 cups) of washed whole cranberries 

Rinse your whole cranberries. 

Discard any that are brown, or swishy, or brown AND squishy. 

Bring water and sugar to a boil. 

Add rinsed cranberries to water and sugar mixture. 

Bring back to a boil and then stir at a gentle simmer for 10 minutes. 

Let cool completely. 

Store in the fridge until ready to use. 

Good to use for a week. 

Optional leftover ideas: 

Grilled turkey with pepper jack cheese and cranberry sauce 

REMINDER: store in an air tight container in the fridge… you didn’t just plop this sauce out of a can.   

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Nana Nic’s Pickled Pears 🍐

White House Farm
- October 30, 2025 -
- from front yard pear tree - 

Ingredients:

• 8 cups (not quite ripe - actually mostly green) pears peeled and diced into one inch cubes 
• 4 cups white vinegar 
• 2 cups water
• 2 or 2.5 cups granulated sugar
• 6 star anise
• 2 large stick cinnamon, broken into three
• Zest of a lemon cut into curls with a potato peeler
• ½ tsp whole cloves
• 3 - 4 quart mason jars with rings and lids

Method:

• Peel the pears and cut into one inch cubes. Place in salt water to prevent browning - set aside. 
• To make the brine - In a large cast-iron or ceramic or stainless steel sauce pan combined the water, vinegar, sugar, star anise, lemon zest, cloves. 
• Bring to the boil, and then cover and simmer gently for about 10 – 15 mins.
• Meanwhile sterilize the jars in the dishwasher.
• Pack each jar with the pear cubes.
• Divide the brine and pour into each jar. 
• Make sure each jar has an even distribution of spices.
• Seal tightly and let cool completely. 
• Store in fridge. 
• They will be good to eat after four hours - better in a week and can be stored for a couple months in the fridge.
• Serve in a salad.

Mama Jo’s first try…
- Kroger organic pears 🍐 -

Some extra things I did:
2 & 1/2 cups sugar
rind of 1 & 1/2 of lemons 🍋
1 teaspoon whole cloves
3 cinnamon sticks 

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