Sweet Potato Fries

While I was at my sister-in-law's a couple of weeks ago she made some sweet potato fries on the grill. They were so delicious that I have been craving them since. I didn't get her recipe so I just made up my own and baked them in the oven. They were so good that I made them two nights in a row!

2 large sweet potatoes
olive oil
coarse sea salt
freshly ground black pepper

I put a baking sheet in the oven and preheated the oven to 425 degrees. I peeled the potatoes and rinsed them, then patted them dry with paper towels. Then I sliced them into 1/4-inch sticks. I put all the sticks in a bowl and drizzled them with olive oil and tossed to coat. Once the oven was preheated, I pulled out the baking sheet and dumped the potato sticks onto the sheet and seasoned them with salt and pepper. (I wanted to put a little cayenne on them but I was out.) I baked them for 20-25 minutes, until they were starting to blister and crisp, turning once or twice during the cooking time.

Mmmmm. I think I like these better than french fries and I'm going to guess they're healthier, too. I think my SIL added some fresh basil to hers and that was really delicious also.

Have you Tried...

Pork riblets?

My brother introduced me to this not-so-fancy cut of meat a couple of years ago and I have to admit, it has become a favorite at our house. Because it's basically an end-cut, or by-product, of "real" ribs it's very inexpensive (I can usually get it for $.98-$1.49/ lb) yet I find that it generally has more meat per pound than its counterpart. I love to grill and then dredge the riblets in Cattlemen's Classic Barbecue Sauce. Adding grilled pinapple is a great side. No real recipe required either!

Spicy Potato Wedgies and Smoky Fry Sauce

The other day I stopped at a gas station to pick up a Coke for my mom. The gas station had one of those delis (read: fried food smorgasbords) and I suddenly had a hankering for potato wedges. I approached the counter and found corn dogs, burritos, tater tots, and several other varieties of deep-fried, artery-clogging tastiness, but alas, they were out of potato wedges. I was disappointed but figured it was probably better not to have them anyway. Still, the craving clung to me and this morning I decided to try my hand and make my own. The result was delicious, and probably a little healthier than the gas station alternative. (If nothing else, at least they're fresh!) And be sure to try the Smoky Fry Sauce. They went together so well!

(Also, I called them "Wedgies" because new foods are more likely to be eaten at my house if I give them an irreverent name...don't judge me...)

Spicy Potato Wedgies
4 large russet potatoes, scrubbed and cut in 8 wedges lengthwise
1 Tbs olive oil
1 tsp seasoned salt
1/2 tsp paprika
1/2 tsp thyme
1/4 tsp red pepper
1/4 tsp black pepper
nonstick cooking spray

Place a rimmed cookie sheet in the oven and preheat oven to 425 degrees. Place potatoes in a large bowl and drizzle with olive oil, toss to coat. In a small dish combine seasoned salt, paprika, thyme, red and black peppers. Sprinkle half the mixture over potatoes, toss to coat. When oven has preheated, remove cookie sheet and spray with cooking spray. Arrange potatoes in a single layer on cookie sheet, cut side down. Sprinkle with remaining seasonings. Put pan in oven and bake 20 minutes. Remove pan from oven. Turn over each wedgie and increase heat to 450 degrees. Bake 15 more minutes or until desired crispness is achieved.

Smoky Fry Sauce
1/4 c mayonnaise
2 Tbs ketchup
2 drops liquid smoke (I used hickory - and I do mean drops people, a little liquid smoke goes a long way!)

Combine all ingredients in a dipping bowl. Serve with spicy wedgies.

Even with the uh...enticing(?) name, my kids still didn't eat them, which was okay, they probably would have been too hot for them. If you don't want that much spice on your taters reduce or omit the red pepper. Also, heating the pan with the oven starts the potatoes crisping from the moment they touch the pan. I like that instant joy thing.

(Still no camera...I think my husband hid it.)

Honey Glazed Carrots

I made a beef roast for dinner tonight. I had plans to make it a pot roast, but I had no onion and, well, I liked the thought of just throwing the roast in the oven with the only prep being sprinkling it with salt and pepper...nothing special, I know. I also served some boring mashed potatoes and gravy. These carrots went a long way in dressing up our dinner.

This recipe is adapted from Everyday Food magazine

1 lb baby carrots, cut in half crosswise
1/2 Tbs vegetable oil
1/2 cup chicken broth
1/4 cup honey
1 Tbs white wine vinegar
sea salt and fresh ground pepper
1 Tbs butter

In an 8-in skillet heat oil over medium high heat. Add carrots and cook until carrots begin to brown, about 2 minutes. Add the chicken broth, honey and vinegar. Season with salt and pepper. Bring to a boil. cover and reduce to a simmer. Simmer until carrots are crisp-tender, about 10 minutes. Remove cover and cook 7-9 minutes more until sauce is syrupy (there will be very little liquid.) Remove from heat and swirl in butter.