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potato pancakes, poached eggs & green onion sauce [recipe]

This weekend was nothing to write home about. See: we slept a lot and watched Netflix on loop. Instead of boring you with all of that, I figured I would share a recipe I made on Friday for dinner. We received Weeknight Gluten Free for the wedding and we've been conquering recipes left and right (polenta pizza coming later this week!). It's an amazing cookbook and if you're gluten free, 100% worth the money. Heck, even if you're not I'd probably buy it, but I love cooking so I suppose my opinion is a bit biased.

Admittedly, this recipe was out of the box for us, but I'm shifting us more toward wholesome, fresh meals instead of meaty meals. Shh! Don't tell Dane!

You Will Need:
4 large Russet potatoes, peeled & shredded
(throwing these babies in the Vitamix was a HUGE WIN!)
3 green onions chopped and separated into green & white
3 tablespoons parsley
3 tablespoons olive oil
4 poached eggs
1 regular egg
salt, pepper to taste

1. In a bowl, combine the green part of the green onions, 1 tablespoon olive oil, 1 tablespoon parsley and a dash of salt. Mix well and set aside.

In a deep frying pan, bring salted water to a boil. In a liquid measuring cup, crack an egg. Pour into the boiling water. Repeat process until all 4 eggs are in the pan. Reduce heat to a simmer, then turn off. Cover pan for 2 minutes, or until egg whites set up.

2. In a bowl mix shredded potatoes, white part of the green onion, 1 (non poached) egg and 2 tablespoons parsley.

3. Bring 2 tablespoons olive oil to a sizzle in a medium-sized frying pan. Working quickly, put a scoop of potato mixture into the frying pan and smash it down into a pancake shape with your spatula. Let each side brown for about 4 minutes, then flip.

4. When all of your potato pancakes are cooked, put two on a plate, top with a poached egg and drizzle your sauce on top!

Dane took the first bite and immediately said it was like eating sour cream & onion chips. There ya have it folks!

cowboy caviar [recipe]

So many of you have been asking for this recipe and I apologize..I'm late with it, per my usual these days. I hope that fall weather brings with it a stronger desire to blog more regularly. This recipe is AMAZING and not in a "Oh that was good" type of way. More in a "I could live off this for weeks and weeks" sort of way. Which is kind of ironic, because I DID live off of it for 2 weeks before my wedding (and lost 6 pounds). So there you have it. Enjoy, friends :)
Yes, stores do sell something called Cowboy Caviar, but it's loaded with sugar and preservatives. GROSS! Special shoutout to my amazing mom for recreating it with this recipe. She rocks.

You Will Need:
corn cut from the cob, 2 ears worth!
1 can garbanzo beans, rinsed and drained
1 can black beans, rinsed and drained
1 cup red onion, diced
1 bell pepper, diced
1 cucumber, diced
olive oil
balsamic vinegar
garlic salt, pepper

1. Mix all ingredients in a large bowl.
2. Drizzle with olive oil and balsamic.
3. Sprinkle lightly with garlic salt and pepper.
4. Enjoy! Refrigerate after making. Admittedly, it's much better after it sits for a day or so!

The best part about this is that you can serve it with tortilla chips, on top of a spinach salad...really, whatever moves you!

9/11--Never Forget

Last year as 9/11 neared, I was getting ready to send Dane to Afghanistan. We had our tearful goodbyes and before I knew it, he was what seemed like a million miles from home, fighting for our country. My thoughts on that day are here, but how I was feeling has never felt more true than it does today.

Dane, you are my hero.

This year, while Dane isn't on the front lines, he will be re-enlisting some of his soldiers aboard the USS Missouri at Pearl Harbor. I can't think of a place I'd rather be to reflect upon how far we have come as a country, while paying tribute to all that we have sacrificed in that fight.

Last week, we participated in an 8K Memorial on Pearl Harbor that was a 5 mile route lined with a boot, flag, photo & name for every soldier who has fallen since that fateful morning in 2001. I've never seen anything so humbling in my life. As we watched the sunrise over the Arizona Memorial, part of me wished that every American had to walk that route, see those faces and pay respect to those who gave everything. To say I was misty eyed the entire morning would be an understatement.

God Bless America.