The Way to My Heart
Home to Homestead
by Elizabeth Ries
1M ago
We do a weekly segment on Twin Cities Live called “Free For All Friday” where we live stream on Facebook and viewers can ask us questions in real time. A couple of weeks ago, a woman asked if there are any recipes demonstrated on the show that we take home and make in our own kitchens for our families. I immediately thought of this flank steak recipe. It’s incredibly simple but that’s it’s charm. A chef named Matt Quist made this for my former co-host John Hanson and I well over a decade ago and we both loved it. So much so, that my husband Jay and I made it for a Valentine’s Day dinner at h ..read more
Visit website
Hammer’s Buffalo Chicken Dip
Home to Homestead
by Elizabeth Ries
1M ago
There’s nothing better than a great recipe with a connection to someone you love. Every time you make it – you remember the person who’s important to you. And every time you pass on the recipe, you’re sharing that love with someone else. One of those special recipes in my life is the creation of a dapper gentleman named Dave Hammergren (he’s in red on the top right of this old school TCL staff photo – I don’t remember why they were all wearing their Team John t-shirts but I promise we were all on the same team, ha. And gosh do I love all of these people!). Dave was a television director at K ..read more
Visit website
Italian Hot Dish
Home to Homestead
by Elizabeth Ries
2M ago
As far as I know, I’m 0% Italian but I’m 100% born and raised in Minnesota and that means I know a thing or two about a hot dish. Please don’t call it a casserole thank you very much. For my appearance on Minnesota Live this week, I whipped up my version of a dinner my mom made on the regular when I was growing up. She called it “Italian Hot Dish” and we always loved it. In my version, I use my homemade marinara sauce and I add dollops of ricotta cheese to mimic the lasagna texture and make it a little more creamy. You can certainly use a good store bought marinara sauce as well. Enjoy! Itali ..read more
Visit website
Corn Off The Cob
Home to Homestead
by Elizabeth Ries
8M ago
This is prime corn season, people. In Minnesota, farmers are harvesting sweet corn for about a month, starting in the beginning of August and many of us eat it daily during the season. It’s sweet, crunchy and absolutely delicious. This week on Minnesota Live, I shared one of my favorite ways to cut corn OFF the cob and make it into a delicious dish that can be eaten warm, room temperature or cold. It’s delicious on it’s own or alongside grilled meat or fish and can be tossed with a short pasta with some grilled or sauteed shrimp. Feel free to add other ingredients you love – I’ll often toss ..read more
Visit website
Simple Pesto Pasta
Home to Homestead
by Elizabeth Ries
9M ago
This year I followed the advice of a garden expert on Instagram and intensely planted my raised beds. Lo and behold, she was totally right. Instead of one or two basil plants, I did 6. I put greens and radishes in between peppers and tomatoes. I put beets closer together than the plant card recommended. And as promised, I’m getting SO much more from my garden and my weeding duties are practically non-existent. I’m harvesting so much basil that using several handfuls as a time isn’t a luxury, it’s a necessity. Enter this pasta – I make a quick pesto, boil some noodles, cook up some chicken and ..read more
Visit website
Duck Fat + Potatoes
Home to Homestead
by Elizabeth Ries
1y ago
Let me just start by saying duck fat & potatoes belong together forever. I started making these potatoes a few years ago and they have ruined me on restaurant French fries (not necessarily a bad thing) and they wow every person who I serve them to. It’s almost silly to call this a recipe because it’s so simple but that’s the beauty of it. I serve these potatoes alongside smashburgers, grilled anything and with breakfast eggs & sausage. Roasting the potatoes in duck fat makes them puffy, crispy and fluffy all at the same time. It’s how potatoes are meant to be eaten. I shared the meth ..read more
Visit website
Perfect Snacking Muffins
Home to Homestead
by Elizabeth Ries
1y ago
Some people make New Year’s resolutions regarding weight loss, finances or their career path. This year, my resolutions are all about groceries. First, I’m not buying any meat until our freezers are empty of what we have. Second, I’m ditching as many packaged snacks as I can and baking more instead. I’ve made these muffins at least a half a dozen times in the past couple of weeks and I love that I can control the sugar content, my kids aren’t constantly throwing individual plastic wrappers in the trash and it’s WAY less expensive than packages snacks from the store. Plus, my house smells like ..read more
Visit website
Holiday Breakfast
Home to Homestead
by Elizabeth Ries
1y ago
When you have a houseful of guests or are planning a big special meal just for your family, it’s great to have a make ahead breakfast option that you can just pop into the oven and serve family style. I love a strata – which is essentially just an egg bake that includes bread or a savory bread pudding. I’ll often make a simple ham and cheese version with leftover Christmas ham but this strata includes mushrooms, breakfast sausage and tangy sourdough. You can assemble this the night before then pop it into a warm oven in the morning making it easier than pouring coffee. Just don’t do what SJP ..read more
Visit website
Delicata Squash & Wild Rice Salad
Home to Homestead
by Elizabeth Ries
1y ago
If you’ve been around here for a while, you know how I feel about true, hand harvested, wood fire parched wild rice. It’s a food that is so important to the history of the land we call Minnesota and the Native people who preserve the tradition of gathering it and preparing it. Hand harvested wild rice is a world away from the crunchy, hard, black as night cultivated version. I love using it on it’s own or in my Chicken Wild Rice Soup or to add some heft to a salad. This is a super simple salad that highlights the wild rice and alongside a roasted turkey breast, would make for a perfect Thanks ..read more
Visit website
On The Side
Home to Homestead
by Elizabeth Ries
1y ago
This is the go-to green bean side dish in our house – I love that it’s totally versatile. On a Thanksgiving plate, the soy sauce is a great contrast to all of the super sagey flavors going on. We eat these beans alongside spaghetti and meatballs, Asian lettuce wraps, you name it. Don’t skimp on the garlic! Soy Sauce & Garlic Green Beans Gather: 1 tbsp avocado or olive oil 1 lb fresh green beans, washed and trimmed 5 large cloves of garlic, minced or run through a press 1 tbsp soy sauce freshly cracked pepper Cook: In a large skillet, heat the oil over medium heat. Add the green beans and ..read more
Visit website

Follow Home to Homestead on FeedSpot

Continue with Google
Continue with Apple
OR