Household Mag.

Food + Drink

Lemon Roasted Red Potatoes, Chicken & Andouille Sausage

Food + DrinkHailey AndresenComment

I don't know about you guys, but this summer has been incredibly busy and I've found myself eating far more take out than I'd like to admit and throwing dinners together last minute. I was so happy when I came across a similar recipe to this one where you basically mix everything and bake it all together. I'm coming to terms with the fact that this might be one of the very few ways I'm able to actually cook dinner while working from home and taking care of Owen during the week so I thought I'd take a stab at it with what was in our kitchen. For the item we didn't have, Andouille Sausage, I ordered from Certified Steak and Seafood and they delivered it directly to our door. Hope you guys enjoy and I would love to hear any recipes you have that make motherhood a little easier! 


  • 1.5 pounds of mini red potatoes, halved
  • 6 chicken drumsticks 
  • 3 Andouille sausages, cut into 1 inch pieces
  • 1/4 cup olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • zest and juice if 1 lemon


  • Preheat your oven to 400 degrees. Line a baking sheet with parchment paper or pam. 
  • In a large mixing bowl combine all of your ingredients and stir until all of your potatoes, chicken and sausage are coated with oil and spices. Spread evenly across your baking sheet. 
  • Cook at 400 degrees for an hour or until your chicken is completely cooked. 
  • Enjoy!  

End of the Summer Recipes

Food + DrinkHailey Andresen1 Comment

I'm doing my best to absorb these last summer moments, but guys, I feel like it's going to be cold before we know it. I'm just getting used to actually having a nice selection at the farmers market, and I'm not ready to see nothing but brussel sprouts, carrots and potatoes when I make my Sunday morning rounds at the market. So, I'm setting some goals for myself to make a few things I've never made before with all these fresh ingredients I have at my finger tips before the summer comes to an end. Click each image to view the original recipe, and follow along with me on Pinterest for more recipes and the like. And, if you have any essential summertime recipes you think I should try please, please, please comment with them in the comments below! Thank you in advance! 

Between Two Kitchens #5

Food + DrinkHailey AndresenComment

Triple berry sundae

1/2 stick butter
1 T brown sugar
2-3 cups berries, I used blueberry, blackberry and strawberry
3 T Chambord raspberry liqueur
Vanilla ice cream

Melt butter and sugar in sauce pan over medium heat. Careful not to cook too long or too hot as it will caramelize. Add berries, harder berries first (blueberry) and softer last (raspberry). Bring just to a boil and add the liqueur. Cook for 5 minutes or so, you want the berries to be tender. Turn off heat. Scoop your ice cream and pour hot berry sauce over ice cream & enjoy!

Recipes provided by Punch&Pastry. 

Orange poppyseed pound cake

1 1/2 c sugar
1 c butter
2 c flour
1 t baking powder
3 eggs
1/2 c milk
1 t vanilla
2 T poppyseed
Zest of 1 Orange

1 cup powdered sugar
Juice of 1/2 orange

Measure dry ingredients and set aside. Mix milk and vanilla, set aside. Cream your butter and sugar for about 2 minutes, scrape bowl. Add zest and mix. Add eggs one at a time, scraping the sides of the bowl after each addition. Mix in the dry ingredients and be careful not to over mix here. Scrape the sides, with the mixer on low, in a steady stream add the vanilla milk mixture. Scrape the bowl one final time to ensure all batter is mixed. Pour into prepared baking loaf pan, muffin tin, or whatever you want! I used a loaf pan & baked at 350 for about 65-70 minutes, or until tester comes out clean. Once cooled, top with glaze, you may need more sugar for desired consistency.