Skillet Potato & Sausage Hash

Potato & Sausage Hash | Domesticated Academic

You’ll love this because it’s so versatile, can come together for a fast meal or a slow and lazy weekend, and will make use of the leftover baked potatoes & brats from summer cook outs. While I love some summer cook out food, there always seems to be an abundance of leftovers, which I’m sure has nothing to do with the sheer amount of food that gets cooked or because the chef is a bad cook. Our eyes are just too big for our stomachs.

Potato & Sausage Hash | Domesticated Academic

You don’t have to use pork–chicken, sausage, venison, or any kind of sausage will do. Potatoes are relatively inexpensive so this dish doesn’t have to cost and arm and leg for you to put together. This also reheats nicely in case you need a quick lunch or a meal on the go. Add a fried egg for a delicious breakfast or enjoy it straight up. It can be made in advance and just tossed again to heat it up and no one will know you didn’t get up at the crack of dawn or stay home all day making this dish. Seriously: I love this stuff.

Hash is one of my happy places in life. There’s nothing that doesn’t go with potatoes and a runny fried egg. Except maybe some ketchup and Sriracha! Now we’re talking……

New York is famous for having ‘salt potatoes’ at every function and you can always count on a dish of them left over, making them perfect for this dish.

I chopped everything up and went to town in my skillet. Two runny fried eggs made this the perfect supper and the leftovers served as lunch for a few days and at least one more fried egg supper. I never met an egg I didn’t like :)

You’ll need:

30 min. (tops)

  • 1 lb. sausage of choice (I had links & cut them up)
  • 1 medium onion, chopped
  • 1 teaspoon garlic, minced
  • 1 bell pepper, chopped
  • 3 cups potatoes, diced/cubed & cooked
  • 1 teaspoon rosemary
  • salt/pepper to taste
  • a pat or two of butter
  • some runny fried eggs! :D
  1. In a large skillet, cook the sausage over medium heat until no longer pink; drain.
  2. Add the onion, potatoes, garlic, rosemary, and green pepper; cook until tender.
  3. Reduce heat; cook and stir for 20 minutes or until lightly browned and heated through.
  4. Longer if you like a nice crust on your hash like I do.

Roast Rosemary Potatoes | Domesticated Academic


Rosemary Potatoes

bacon cheddar mashed potatoes | Domesticated Academic


Bacon Cheddar Mashed Potatoes

Caprese Skewers

Caprese Skewers | Domesticated Academic

Fragrant basil with the tang of balsamic vinegar as the cherry tomatoes burst in your mouth–summer on a skewer at my place! You’ll love these because food on a stick is so much better than anything else, not to mention these are a snap to put together.

Caprese Skewers | Domesticated Academic

I cut my bamboo skewers with a pair of pruning shears to minimize ruining of scissors and to make these more portable. Half size skewers fit nicely into my plastic containers and into my cooler for transport and staying cool.

Summer on a skewer!

You’ll need

  • 1/2 lb. mozz cheese, cubed
  • 24 cherry tomatoes
  • 24 cooked tortellini
  • fresh basil
  • balsamic vinegar
  • olive oil
  1. Skewer the ingredients in no particular order.
  2. Chop the basil or Chiffonade it.
  3. Sprinkle is over the skewers before serving.
  4. Drizzle balsamic and olive oil over the skewers.

Summer Cheese Dip | Domesticated Academic

Queso Cheese Dip

Greek Ranch Dip

Greek Ranch Dip | Domesticated Academic

The guilt can be gone! Greek yogurt is strong enough to stand up to all those other dips this year! You’ll love this because it’s a healthier swap for the typical ranch or mayo based dips we see during the summer and on one will really know the difference. This stuff is hearty enough to get some veggies dunked in it, get slathered on a burger in place of mayo, and it will keep in your fridge and be ready for you when the moment strikes. The cool, creamy texture of the dip also serves up some protein and will make a great addition to your summer table and snack time!

Greek Ranch Dip | Domesticated Academic

I played with the ratio of yogurt to seasoning but decided that the best way to go isa 2:1 ratio: two cups yogurt, 1 ranch packet. You should test it out for yourself.

You’ll need:

  • 2 cups non-fat plain greek yogurt
  • 1 packet of ranch seasoning mix
  1. Mix the two ingredients together in a bowl.
  2. Sit in the fridge for an hour to let everything get ‘married’ and get all delicious.
  3. Serve!!!

Greek Yogurt Fruit Dip | Domesticated Academic

Greek Yogurt Fruit Dip

Spinach Bread Bowl Dip | Domesticated Academic


Spinach Dip Bread Bowl

Banana Ice Cream

Banana Ice Cream | Domesticated Academic

It’s banana’s and you’ll go banana’s over it! Fake out ice cream is an excellent sub for when you want something cold, creamy, and quite frankly-delicious, without the level of guilt after you’ve consumed more than the typical 1/2 cup serving that’s on the nutrition label. Letsbehonest, who eats 1/2 cup of ice cream ONLY over the age of about 2? NO ONE (amiright?) so, as long as you’ll be wanting some cool summer treats, you might as well allow yourself more than a measly 1/2 cup serving. With this, you can!

I love summer and ice cream. Unfortunately, too much ice cream (like err’yday) leads to my pants all being too tight and me resorting to elasto-waist for the rest of summer. In a vain attempt to cut down on my elasto-wait pile of clothes this summer, I resorted to some ripe banana’s and my food processor. The addition of peanut butter was an afterthought that was a 100% “win” and added to the curb appeal of this frozen treat. Trust me.

You’ll need:

  • 3 ripe bananas
  • 2-3 TBS cocoa powder
  • peanut butter (optional)
  1. Peel those ripe old banana’s and put them all in the food processor with the blade in it
  2. Add the cocoa powder (you may want to sift it if you have a fine mesh strainer or sifter)
  3. Pop the lid on that sucker and whiz it up until it’s smooth.
  4. Pour into a container for the freezer.
  5. Dollop some peanut butter on it.
  6. Freeze that thing and enjoy!

Lemon Ice | Domesticated Academic


Lemon Ice

cheesecakeicecream2 (Small)


Low Fat Strawberry Cheesecake Ice Cream

I Dip, You Dip, We Dip: Summer Cheese Dip

Summer Cheese Dip | Domesticated Academic

Summer is here! Summer is here! It’s one of my favorite seasons for food! Everything tastes better because there’s fresh produce around, the weather gets us eating outside in nature, and the long days make us linger longer in good company. You’ll love this dip because you can take the produce you have on hand and turn it into some AMAZINGGGGG dip for a crowd. It can also sit out for a bit without giving anyone food poisoning.

Summer Cheese Dip | Domesticated Academic

I’ve seen several variations on this recipe using Feta, but I went with a good block of queso fresco this time around. Feel free to mix and match, my feelings will never be hurt!

Summer Cheese Dip | Domesticated Academic

You’ll need:

  • 1/4 cup olive oil
  • 1 standard block (10 oz. or so) of queso fresco cheese, cubed or crumbled into small pieces
  • 3 Roma tomatoes tomatoes, cubed in small pieces
  • 2 strands green onions, sliced small
  • 1/4 green pepper, chopped very small
  • 1 baguette
  • Greek Seasoning of some sort (or oregano, salt, pepper)
  1. Take a pie plate or equal size serving platter and pour olive oil over the bottom.
  2. Layer on the tomatoes, green onion, and green pepper.
  3. Top with cheese
  4. Sprinkle seasoning over the top.
  5. Toss GENTLY with a spoon until incorporated.
  6. Use bread to dip, scoop, and enjoy!

Bite Sized Spinach Dip Cups | Domesticated Academic

Spinach Dip

Crock Pot Crab Dip | Domesticated Academic

Crock Pot Crab Dip

Life’s a Blur!


It’s been crazy town up in here lately. The blur of the semester finishing, starting a new position, a week of travel, oh-and sleep. You know, that thing that’s super important? Yeah, I was deficient in that category too! Life has been very good to me lately and because I’ve been too busy to cook anything, I thought I’d give a “life update” in pics!


I’ve been running on a solid regimen of caffeine the past few weeks. Only in the last three or four days have I started to keep normal sleep hours again. Until those nights of solid sleep started, coffee was basically my bestie, my soulmate, my one-and-only….


Along with the slow down, I’ve taken a little time to enjoy the finer things in life: homemade pizza crust and catching up on all the Oscar nominated movies from Redbox. American Hustle = thumbs up. The Wolf of Wall Street = thumbs down.


My friends: heat and humidity have returned. My hair tells me so. My mileage has been consistent, hovering around 17 min/walking mile. Won’t complain.


Celebrations are usually in order! I have transitioned to a new position! Same university, went back to agriculture and I’m so pleased thus far.


I was in DC for a week and some mighty fine people stayed at my house: friends from undergrad! They were traveling through and I was happy to leave a spare key for them. Lots of fun things waited for me when I returned home, a dog to watch for a few days, some pretty flowers, gifts from my old students, etc… can’t get enough sunshine!


A recent hike to a favorite spot yielded this beautiful shot. It was unusually cool a few weeks ago, perfect for hiking.


And yes, I love where I live! I’ll get back in the kitchen soon, but until then…..