Loaded Mediterranean Fries

It's french fries. It's a salad. It's dinner and it's delicious!

Loaded Mediterranean Fries
Adapted from Pinch of Yum

Ingredients
1 bag sweet potato fries
tzatziki sauce
1/2 cup diced tomatoes
1/2 cup diced cucumbers
1/2 cup sliced olives
2 tbsp olive oil
1 clove of garlic, minced
fresh or ground parsley, to taste
a dash of salt
a splash of lemon juice
1 head romaine lettuce, chopped
pita chips, make your own or purchase a bag

1. Bake your sweet potato fries according to package directions.
2. Mix tomatoes, cucumbers, and olives with oil, garlic, parsley, salt, and lemon juice.
3. When fries are done assemble your bowl: fries down first tops with vegetable mixture, lettuce, pita chips, and tzatziki.

*I had a chicken cutlet sitting in the fridge that I diced up.  It can be seen in the pictures, but it not an essential ingredient to this dish.

I'd say this is a pretty acceptable way to eat fries for dinner.

I am going to need to come up with more french fry/salad combinations for the future.

Chipotle Sweet Potato Noodles

Hi, confession: the first time I set out to make this it was a complete failure.  I busted out 2 different spiralizers to noodle a sweet potato.  One just cut the potato to slivers and the other just mushed up the potato and then cut my finger.  In a fit of rage, I regrettably tossed them both 😬😠 .

Then, I remembered that Stop and Shop sells pre-noodled vegetables in the produce aisle. So here I am today, sharing with you part 2 of this recipe.  Was it worth it? Yes.

Chipotle Sweet Potato Noodles
Adapted from Pinch of Yum

Ingredients
12 oz sweet potato noodles
olive oil
1 cup corn kernels
a tablespoon or 2 of fresh or ground cilantro
1 cup or so of fresh spinach

1/3 cup olive oil
3 tbsp water
a tablespoon or so of chipotle juice from the can, or you can dice up a pepper you decide how much spice you can handle
1 clove minced garlic
1 tsp honey
a couple tbsp of orange juice
the juice of a lime
a solid pinch of salt

1. Mix 1/3 cup olive oil through pinch of salt from ingredients list in a large measuring cup.  If you love cleaning stuff, you can use a food processor or immersion blender.
2.. Heat oil in large skillet.  Add corn, and cook until slightly browned.  Add sweet potato noodles and cook 5 minutes or so, until you see them soften. Toss in the spinach and wilt slightly.
3. Mix in the dressing and enjoy!



This is definitely a strange sell, I understand that, but it really was delicious.  I served this as a side to some turkey cutlets and it was really exquisite.

Foodie Dice

Sorry I seem to have taken a bit of a leave of absence from the blog so far this year, but I promise new recipes are in the works as you read this very post!

FYI: This is not a sponsored post.  It's just me showing off a fun gift I got for Christmas.  I present to you, foodie dice!  The idea is you roll the dice to decide what ingredients get included in a recipe.  This version has a different vegetable die for each season.

Above you can see what I rolled, below you can see what the end result looked like. I roasted a rosemary and garlic covered pork loin along with potatoes and carrots.  I tossed in some shredded purple cabbage for the last few minutes of cooking.

This was just the inspiration I needed to come up with something different to cook for dinner. Can't wait to see what the dice have in store for me next time!

Sweet Potato Falafel Bowls with Jalapeno Ranch Dressing

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO baby this meal was so damn good.  I am on vacation now so I am having a blast in the kitchen. This recipe is a bit of a project, but it's nothing you can't handle.  I promise.

The dressing is fantastic.  Don't skip it.

I used a 90 second packaged brown rice to make the falafels come together a little quicker.

Sweet Potato Falafel Bowls with Jalapeno Ranch Dressing

From Pinch of Yum

Ingredients

1 sweet potato, peels and cut into chunks

1 cup cooked brown rice or quinoa

1/2 cup almonds, or other nut

1 egg

1 tsp salt
1/2 cup flour
oil for frying

1 container of plain Greek yogurt, the 5.3 oz kind
1/2 cup milk
2 tsp white vinegar
2 tbsp olive oil
1 clove garlic
1 tsp salt
1/4 cup parsley, chopped
1 jalapeno pepper
*If you have dill and chives, toss some in.  I didn't have any, but Lindsey used them in her dressing.

cooked rice, I made my cilantro lime rice
kale/spinach
tomatoes, I oven roasted some grape tomatoes
corn
crumbled goat cheese

1. For the falafel, pulse sweet potato in a food processor until finely minced.  Add in rice, egg, almonds, and salt. Pulse until combined.  Pour mixture into a bowl and stir in flour.
2. Heat oil in a skillet. Form falafel into balls or patties.  Fry each falafel a few minutes on each side until browned and crispy.
3. The next set of ingredients is for the dressing.  I used an immersion blender to combine them.
4. The last set of ingredients is for your bowl assembling.  A scoop of rice on the bottom, falafel, veggies, top it all with cheese and jalapeno ranch dressing.

Oh. My. God. I want to eat this so many more times.

Vegetable Samosas

I recently attended a kick-ass party where we played Risk and feasted on food from around the world.  For my contribution I made these tasty vegetable samosas.

Vegetable Samosas

Adapted from Food Network

1 lb potatoes + whatever you like to use to make your own mashed potatoes

1 cup mixed vegetables, I used a frozen medley, defrosted

1 tsp curry powder

1 tbsp cilantro

1 tbsp ginger

cayenne pepper to your desired spicy-ness

2 packages crescent rolls

1. Prepare a batch of mashed potatoes. Mix in vegetables and seasonings.

2. Preheat oven to 375. Unroll crescent rolls and separate into triangles. Place a tablespoon of potato mixture in the middle of the crescent roll and fold seams together sealing it all up and mushing it into a triangle.  This is not an exact science.

3. Place on an ungreased tray and bake for about 15 minutes, until the dough is golden brown.

I served these with mango chutney, but feel free to use any dipping sauce you desire.

Above is our grand international feast.  It was a really spectacular night.

These were a great substitution to take out.  Plus they are baked, not fried so that can make you feel a little better about eating a carb wrapped in a carb. 

Slow Cooker Low Country Boil

I have always dreamed of a shrimp boil where everyone is eating with their bare hands off a newspaper lined table.  I was gifted a extra large Old Bay container for my birthday and so with a little editing, I made this dream a reality.  See kids, dreams really do come true!

Low Country Boil

Ingredients

2 ears of corn, halved

1 lb small red potatoes*

2 stalks celery, cut into thirds

1/4-1/2 cup Old Bay seasoning (YES!!)

1 lemon, sliced

1 lb shrimp, with shells

1. Place potatoes, corn, Old Bay, and lemon slices in a slow cooker.  Fill with water until vegetables are mostly covered. Cook on low for 7 hours.

2. Add shrimp and cook an additional 20-30 minutes until they are cooked through.

3. Remove from slow cooker with a slotted spoon to a large bowl, or if you are bold enough, on to a newspaper lined table.

*I did not halve my potatoes because they were very small, but I regretted this because they did not soak up the delicious Old Bay flavors.  I hesitate to tell you to cut them because I didn't do it this way, but think about it.

Fairy tales can come true, it can happen to you..

Loved it! 

This is such a fun and easy dinner to make this summer.  You can easily make this for a crowd.  

Lomo Saltado, Peruvian Beef Stir Fry

I have only had this dish once at a restaurant in Manhattan about 6 months ago.  That night, I made sure not to eat the whole serving because I knew I needed my husband to try it.  Topping rice with french fries and beef? Incredible!  Here I attempted (successfully) to recreate that meal I have been dreaming of ever since.

               

Lomo Saltado

Ingredients

1/2 a bag of frozen french fries

white rice

1 lb stir fry beef

salt

1/2 tsp cumin

black pepper

2 tbsp olive oil

1 onion, sliced into thin strips

2 cloves garlic, minced

1 tomato, sliced into wedges

2 tbsp soy sauce

2 tbsp cider vinegar

1/2 cup cilantro

1. Prepare french fries according to package directions. Cook white rice as you see fit.

2. In a large pan heat oil on high heat.  Add steak and cook until browned. Add onions and garlic cook 2 minutes. Add tomato, soy sauce, and vinegar cook another 2 minutes. Remove from heat and season with salt and pepper as desired.

3. Mix in cooked french fries and stir on cilantro.

4. To serve: Place white rice in individual bowls and top with meat and vegetables.  Devour! 

Rice topped with french fries kids, those Peruvians know how to live it up! Oooooh baby this was a fantastic dinner.

Potato and Goat Cheese Tart

I have a new amazing cookbook in my possession, Plenty, by Yotam Ottolenghi.  I highly recommend you take a look at it.  Although it's filled with complicated recipes with ingredients you might not recognize, it is a beautiful collection of delicious vegetarian meals that I can't wait to try.

This potato goat cheese tart has you dirtying half a dozen pots and pans, gives you a mild panic attack midway through, but is worth every second you spent putting it together. You will be in awe that you crafted such a gorgeous and tasty dinner. I know I was.

Potato and Goat Cheese Tart
From Plenty
Ingredients

1 1/2 cups cherry tomatoes (I used grape)
2 tbsp olive oil, plus a bit more for drizzling over tomatoes
salt and pepper
1 lb new potatoes
1 onion, thinly sliced
3 tbsp sugar
2 tsp butter
3 oregano sprigs (I used dried oregano)
5 oz goat cheese
1 puff pastry sheet

1. Preheat oven to 275.  Halve the tomatoes and place on a sheet pan.  Drizzle with olive oil and  season with salt and pepper. Let dry in oven for about 45 minutes.
2. Boil potatoes in salted water for about 25 minutes.  Drain and let cool.  Trim off the rounded tops and bottoms of the potatoes and slice any larger ones so they are all about 1 inch thick.
3. Saute the onion with the oil and some salt for about 10 minutes, until golden brown.
Ok, now all the vegetables are done! On to assembly!
4, Preheat oven to 400. Brush a 9 inch cake pan with oil. Line the bottom with a circle of parchment paper.
5. In a small pan cook sugar and butter on high heat, stirring constantly, to get a semi-dark caramel. Pour the caramel into the cake pan and try your best to spread it around.  This part was a disaster for me, but don't worry about spreading it perfectly.  It will work out in the end.
6. Arrange potatoes cut side down in an even layer on top of the caramel.  Mix tomatoes and onions and press that mixture in between your potatoes.  Season with oregano, salt, and pepper. Glob goat cheese on top of vegetables as evenly as you can.
7.  Lay pastry sheet on top of vegetables.  Carefully tucking in the edges around the potatoes inside the pan. Cook 25 minutes then reduce temperature to 350 and cook 15 minutes longer.
8. Remove from oven and let sit for 2 minutes. Invert tart onto a plate. Serve hot or warm,

YES! I couldn't believe it when it came out of the pan. Incredible!

 I cannot say enough about how delicious and interesting this was. So SO good!  Set aside some time to cook this tart up, I promise it is worth the trouble.

Baked Potato Bar

Last night was our 3rd annual scary movie night!  As per tradition we went with another customize-able dinner.

2014: mac and cheese bar
2013: taco bar

This year baked potatoes were the blank canvas.

I used this recipe for making baked potatoes in a slow cooker by the Kitchn.  It's not much different than preparing baked potatoes for the oven.

Our toppings bar included:

butter

parsley-garlic-butter 

salsa

sour cream

sriracha

caramelized onions

chili

cheese sauce

bbq pulled chicken

Fritos

scallions

broccoli

jalapenos

bacon

cheddar cheese

The possibilities were endless!

I also made a very tasty cocktail, caramel apple cider sangria.

I hope you all have a great Halloween!

Loaded Baked Potato Lasagna Rolls

This meal is not for the faint at heart.  

Carbs, wrapped in carbs, topped with bacon and cheese. 

Helllooooooo, have you seen a better ingredient list!?

Loaded Baked Potato Lasagna Rolls

Ingredients

3 cups mashed potatoes, how ever you like 'em

12 lasagna noodles

4 slices bacon, cooked and crumbled

1 cup cheddar cheese, grated

chopped parsley for garnish

sour cream, do-do a dollop 

1. Cook noodles according to package directions.
2. Preheat oven to 350.
3. Spread about 1/4 cup of mashed potatoes on to each lasagna noodle.  Place seam-side down in a greased 13x9 casserole dish. *I used the bacon grease! ACK! I'm horrible!
4. Top rolls with cheese and bacon.  Cook until cheese is melted and bubbling.  Top with chopped parsley and serve with sour cream.

Top it with a dollop of sour cream and you got yourself the best damn baked potato you ever did eat.

Serve this up with a gigantic salad because you need some damn nutrients to counter act this wonderful cheesy carb-fest.

Caramelized Onion, Brussel's Sprouts, and Potato Pizza with Balsamic Reduction

This is one of those posts where I'm just going to boast a bit.  I'm not even going to bother with typing out a recipe here for you all.  We are just going to sit back and enjoy the food photos. K? K.

It all starts with a balsamic reduction.  I used probably 1/2-1 cup of balsamic and reduced it down to this spectacular syrup.

I caramelized some onions and Brussel's sprouts and placed them atop thinly sliced potatoes.  All toppings got covered in mozzarella cheese.

Give that whole pie a healthy splattering of balsamic reduction when it's all done cooking.

Eat up!

Potato Gratin with Brie and Pumpkin

I was given some fresh, roasted pumpkin a few weeks back.  I had never cooked with actual pumpkin before and was excited to put it into a savory dish.

Potato Gratin with Pumpkin and Brie

Ingredients

2 lb potatoes, peeled and sliced thinly
1 cup heavy cream, I used half and half and things worked out just fine
1 cup pumpkin puree
1 tsp thyme
1/4 tsp nutmeg
4 oz brie, cubed into small pieces
1/2 cup Parmesan cheese

1. Preheat oven to 375.  In a small saucepan, heat cream, pumpkin, thyme, and nutmeg.  Whisk until combined.
2.  Grease a 2 qt casserole dish, line with first layer of potatoes and season with salt and pepper.  Spoon 1/3 of sauce of potatoes and top with both cheeses.  Repeat process, making 2 more potato later.
3. Bake for 50 minutes, until potatoes have browned and are tender.

My mandolin was fitted with the ridged blade at the time and I didn't really have the energy to change it to the flat blade.  That's why you see the ridges there, it is not intentional or integral to the recipe.

Love this side dish!!! It's a fun spin on a classic and of course with the brie in there it's way fancy.

Spicy Zucchini Potato Salad

Barbecue season is coming to a close here, so I am here to deliver a final potato salad for you.  In case you have some garden zucchini still lying around, or one last bbq to attend...

Honey Dijon Zucchini Potato Salad
Adapted from Better Homes and Gardens

1 tbsp chipotle pepper, or less depending on how spicy you want it
4 cloves minced garlic
2 tbsp honey
2 tbsp dijon mustard
1 tbsp sour cream
2 tbsp olive oil
2 zucchini, quartered lengthwise
8 oz potatoes, chopped

1. Preheat oven to 450. In a small bowl mix dressing ingredients: pepper, garlic, honey, mustard, sour cream, oil. On a baking sheet lined with foil, place zucchini halves.  Top zucchini with half of the dressing mixture.  Cook until tender, 10-15 minutes.
2. Meanwhile, cook potatoes in a large pot of salted boiling water, until cooked through.
3. Once zucchini is cooled slightly, coarsely chop.  In a large bowl, mix together zucchini, potatoes, and remaining dressing.

This was a tasty spin on the usual potato salad.  I loved the addition of the oven roasted zucchini and I don't doubt you will too!

Cheesy Buffalo Chicken and Potato Casserole

If you're like me, anything buffalo chicken style is fantastic.  Buffalo chicken wrap? Yes please.  Buffalo chicken pizza? Most definitely!

Here it is a complete dinner.

Buffalo Chicken and Potato Casserole

Ingredients

cooking spray

6 tbsp hot sauce
1/3 cup olive oil
2 tbsp garlic powder
1 tbsp pepper
1 tbsp paprika
1 1/2 tsp salt
8 potatoes, cubed
2 lb boneless skinless chicken, cut into cubes
2 cups shredded cheese
1/2 cup sliced celery

1. Preheat oven to 500.  Spray a 13x9 inch pan with cooking spray.
2. Heat hot sauce, oil, garlic powder, pepper, paprika, and salt in a large skillet, stir until combined.  Turn off heat and toss potatoes until evenly coated.  Transfer potatoes to the 13x9 pan.  Cook until tender and brown, about 30-45 minutes.
3. Reduce oven to 400.  Toss chicken in remaining sauce mixture.  Add atop potatoes in the pan.  Cook 10 minutes.  Top with cheese and celery and cook until cheese is melted.

Blue cheese would be a welcome accessory that I did not have on hand.

Spicy cheesy goodness right there.

There ya have it folks, a 2 pan dinner.  You might not want to heat the oven to 500 degrees on this crazy hot day.  Maybe save it for a less sweaty evening.

Satisfries Review

Burger King recently came out with a new kind of french fry.  These Satisfries are krinkle cut fries with 40% less fat and 30% less calories than regular fries.  For some reason those stats that they post on the website are compared to McDonald's fries.

Here's a breakdown of the nutrition facts for small fries vs small satisfries.

calories: 340-270

fat: 15-11

sodium: 480-300

carbs: 49-41

Now, we all know this blog has never been about making healthy choices.  What intrigued me most about Satisfries was the fact that it meant Burger King has new fries.  I find their regular fries to be pretty disappointing as fast food french fries go.  They are for certain bottom of the barrel.

Satisfries on the other hand are a huge improvement in the BK fry world.  Everything about Satisfries is better than their regular french fries.  Below you can see a close up of the insides of each fry.  The inside of the Satisfries are less grainy and have a more real potato taste than the regular fry.

An upgrade to Satisfries will set you back a bit price-wise, but I would highly recommend doing it.  Satisfries are an improvement in taste, texture, and apparently nutrition.

Crock Pot Chicken and Frito Casserole

YES! FRITOS! In a casserole that's all cooked in a crock pot! You are going to loooooove this one.  Seriously, it may not seem like a whole lot is going on, but this is crazy delicious.

Crock Pot Chicken and Frito Casserole
Adapted from America's Test Kitchen

Ingredients
2 lb boneless, skinless chicken breasts
2 cans Ro-Tel tomatoes
1 lb potatoes, cubed
salt and pepper
paprika
2 tbsp instant tapioca
1/2 cup frozen corn
3 cups Fritos, crushed
1 1/2 cup Mexican blend shredded cheese
1/4 cup chopped cilantro

1. Combine tomatoes, potatoes, paprika, and tapioca in the slow cooker.  Season chicken with salt and pepper and nestle into slow cooker.  Cover and cook on low for 4 to 5 hours until chicken is tender.
2. Transfer chicken to a cutting board, let cool slightly, then shred into bite-sized pieces.  Stir 1 cup Frito crumbs, 1 cup Mexican cheese blend, corn, and cilantro into slow cooker until cheese is melted and mixture has thickened.  Stir in shredded chicken.
3. Sprinkle with remaining 1/2 cup of cheese and 2 cups of Fritos, cover, and cook on high for 5 minutes until cheese is melted.

America's Test Kitchen does not disappoint.  Trust me on this one.  You need this in your belly asap.