cajun boil potato salad + perfect 4th of july bbq recipes

potato text

I feel like if I had a typical Minnesotan grandmother (which I didn’t) she’d be rolling over in her grave right now. This is far from the boring potato salad your relatives whip out during your cousin’s husband’s grandpa’s 90th birthday party out on Lake Itasca.

When I visited my brother in Chicago a few months ago we went to lowcountry, where they so wonderfully specialize in seafood boils. I was prett-y obsessed with the whole experience that I decided to try and recreate it for a perfect fourth of July potato salad.


Need more recipes ideas for your picnic or BBQ this weekend? Here are a few of my favorites!

mozzarella nectarine salad // kitchenblend

Mozzarella and Nectarine Salad – So fresh and definitely encapsulates sweet and savory flavors perfectly!

strawberry s'mores // kitchenblend

Strawberry S’mores – Classic with a twist! Anyone who hasn’t tried fruit with their s’mores before will totally light up when you suggest adding sliced strawberries into the mix.

lemon lime cucumber coolers // kitchenblend

Lime Lime Cucumber Cooler – Ginger beer, vodka, cucumbers, basil .. what’s not to love?

homemade dry rub for chicken // kitchenblend

Brine + Brown Sugar Dry Rub for Chicken Drummies on the Grill – For those that have never brined or made their own dry rub for meat on the grill before, this is the perfect introduction.

pineapple salsa and homemade tortilla chips // kitchenblend

Rustic Pineapple Salsa – So much better than just grabbing regular chips and salsa to bring to the party. Pro tip: “rustic” just means you don’t have to care about perfectly chopping everything.

vegan barley salad with edamame // kitchenblend

Vegan Barley Salad with Edamame – So you don’t have to have one more scoop of gross tuna salad, try this crunchy and healthy salad option.

almond peanut butter cookies

Almond Peanut Butter Cookies – A little different than just your typical PB cookies, I added a dash of almond extract to add depth of flavor that will round out any BBQ perfectly.


And finally, my new recipe below! Enjoy!

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potato salad2

potato salad3

cajun boil potato salad

  • 2 pounds red potatoes
  • 2 earns of corn, husk on
  • 1 12 ounce package andouille sausage – this recipe calls for pre-cooked sausage
  • 2 red bell peppers
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground oregano*
  • 3 tablespoons olive oil
  • 2 tablespoons parsley, minced
  • green onions, thinly sliced, to garnish
  1. Preheat oven to 400°F.
  2. Prepare veggies: clean and halve (or quarter, depending on their size) potatoes, and clean and chop bell peppers into larger, bite size pieces.
  3. In a large bowl, toss potatoes, bell peppers, salt, pepper, chili powder, cumin, paprika, red pepper flakes, garlic powder, oregano and olive oil until evenly coated.
  4. Pour coated veggies onto a baking sheet, leaving room for the sausage and corn. Place sausage on one side of the potatoes and corn on the other.
  5. Roast for 12 minutes and then remove sausage. Slice and set aside.
  6. Continue roasting veggies for 20 minutes. Remove the corn and set aside. Stir potatoes and bell peppers. Place back into the oven and continue roasting for 15-20 minutes.
  7. While potatoes continue to cook, remove the husk from the corn and slice off the kernels.
  8. When the potatoes are tender enough to be pierced by a fork, remove from oven. Stir with corn and sausage, garnish with parsley and green onions. Serve warm or room temperature.


*notes: instead of adding each spice individually, i would definitely not put it past you to go grab a container of “cajun spices”. i would imagine 2 tablespoons or so would do the trick.


thai peanut chicken salad


This past weekend was one of those great spring weekends that leaves you feeling both refreshed and emotionally fulfilled from all of the happenings with friends and family.

Friday night was spent at a friends house for a quiet but goofy night of beer, grilling, and card games. Saturday we woke up in our sun soaked room (which I’m trying to keep in an all-white palette situation and it’s so so dreamy on weekend mornings) and promptly went for a quick but painful run with the dog. We walked to our new favorite coffee shop (bull run for you Minneapolites) and chowed down on two eggs, bacon and pancakes alongside our iced lattes. Then we went to THE BEST off leash dog park in all of the world and let Kennedy run and play and sniff and swim and chew sticks and it was sunny and glorious and the three of us were so happy. Little nap in the sun, popcorn, movie and wine and our Saturday was complete.

I’m sure you saw on Instagram that I made breakfast for my mom Sunday morning and then spent the rest of the day in the sun AGAIN! So lucky. One delicious and super filling meal at 4bells in Loring Park later and my weekend was complete.



Good summer weekends are just magic.

And so is this salad! I should probs shut up about my damn weekend and fill you in on this super easy and flavorful salad!

It’s got my new favorite ingredient in it: miso! I’m going to use it a LOT through out the summer so buy some now so you can keep up on new recipes. I found it easily at Cub in the international foods aisle so based on that fact alone you should have no problem finding this $5-ish dollar paste just about anywhere.


thai peanut chicken salad

makes 2 lunch sized servings.

  • 4 cups romaine lettuce, chopped
  • 3 cups shredded rotisserie chicken or baked chicken breast
  • 1 cup shredded carrots
  • 2 tablespoons peanuts
  • 2 tablespoons scallions, chopped
  • 2 tablespoons roughly torn cilantro

sriracha miso dressing

  • 1/2 cup plain yogurt
  • 2 tablespoons miso paste
  • 2 tablespoons peanut butter
  • 2 tablespoons lime juice
  • 2-3 teaspoons Sriracha, depending on your preferred spice level
  1. Puree all of the dressing ingredients in a food processor until combined, about 30 seconds.
  2. In a medium bowl toss shredded chicken with dressing, set aside.
  3. Assemble salad: lettuce, carrots, peanuts, scallions, cilantro and then the dressed chicken on top.

note: you can also skip step 2 and dress the entire salad with the sriracha miso dressing.

kale + pomegranate salad with chili lime almonds


Does the world really need one more kale salad? Admittedly, the combination of flavors looks like a hearty winter salad, and it very well can be, but trust me when I say the chili lime almonds are brimming with such a bright flavor that works wonders next to the salty feta and fruity pomegranate seeds.

The best part is that this is a recipe within a recipe! You can make just the almonds and have a healthy and yummy snack all week long! Because everyone knows you can’t go wrong with a little brown sugar.



I’ll let you in on a little secret .. I took these pictures what feels like a million years ago in Michigan. It’s so weird to even think where we were at the beginning of 2016 because  Dayne and I are quickly getting back to our old selves here in Minneapolis. Our little family of four found residence in a 1920’s duplex with a small yard and our lives quickly filled up with friend’s birthdays, family dinners, long walks around Lake Harriet and we couldn’t be more thankful to be back to our home.

Keep an eye out for a little Michigan inspired post coming soon! Just because I’m wildly in love with Minneapolis does not mean I’m not thankful for our year and a half in Michigan.




kale + pomegranate salad

  • 1 acorn squash
  • 2 tablespoons olive oil
  • 3 cups dino kale, chopped
  • 1 cup romaine lettuce, chopped
  • 1/2 cup pomegranate seeds
  • 1/3 cup feta cheese

chili lime salted almonds

  • 2 cups unsalted almonds
  • zest of 3 limes
  • 1 tablespoon chili powder
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup maple syrup
  • 1 1/2 tablespoons coarse sea salt

maple balsamic dressing

  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons pure maple syrup
  • a pinch of salt and a few grinds of fresh black pepper
  1. Preheat oven to 400° F.
  2. Slice acorn squash and toss with olive oil and spread across a baking sheet.
  3. Roast squash for 30-40 minutes, until fork tender. Set aside.
  4. Set oven to 375° F.
  5. In a large bowl, combine almonds, lime zest, chili powder, sugar and maple syrup and stir until nuts are evenly coated.
  6. Spread nut mixture on a sheet pan.
  7. Roast nuts for 6-8 minutes, until they are brown  and the sugar is bubbling.
  8. Remove the almonds from the oven, sprinkle with the salt and stir.
  9. Let the nuts cool completely before serving.
  10. In a blender combine all dressing ingredients and blend until smooth.
  11. Assemble salad: kale and lettuce, squash, pomegranate seeds, feta cheese, chili lime salted almonds.
  12. Top with dressing and serve!