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Sweet Potato Fries

Sweet Potato Fries

For the past decade sweet potatoes have been in the spotlight on the food stage. Even if they are not the main attraction they are definitely being cast more in the category of best supporting role. While I am not going to get into the multitude of reasons behind this (including the low carb craze) I am going to be grateful for many things the emergence has done. First, and most importantly, are Sweet Potato Fries.

One of my favorite locally owned burger places, which just happens to make an amazing Falafel ‘burger’ also makes the most amazing Sweet Potato Fries. Not only are there sweet potato fries outstanding they serve them with an incredible marshmallow dipping sauce. The combination is perfection.

For the meal plan a couple of weeks ago I accidentally over bought sweet potatoes for the Shrimp, Kale, and Sweet Potato Skillet. Knowing that the girls, especially D3, are not super fans of this super food I needed to come up with something they would eat. Also, because the sweet potatoes I bought where white and not orange, I thought I could pass these off as regular potatoes.

I prepped the sweet potatoes and got out the fryer. Although I could have baked them I chose to deep fry them for two reasons. First, the temperature outside was close to if not at triple digits. I just don’t enjoy heating up the oven on such a hot day. Second, I thought that even if the girls discovered my ruse they would try them because they were fried.

While the girls were not fooled by my trickery they did try the Sweet Potato Fries. Some of them I sprinkled with a cinnamon sugar blend, some I did not. D4 enjoyed the fries, but preferred them without the cinnamon and sugar. D3 was still not a fan. I am convinced it is all psychological with her. The Hubs and I both enjoyed them immensely, both ways.

Sweet Potato Fries

Sweet Potato Fries

I also made deep fried chicken tenders, which are a family favorite. As much as I love the sauce that is served with the Sweet Potato Fries at the burger place I made something a little bit different. I served mine with maple mayonnaise that I ended up adding some Sriracha to. It worked wonderfully with the fries and the chicken!

Have you gotten hooked on the Sweet Potato craze? Do you like yours baked or fried? If you are a fan of Sweet Potato Fries do you have a favorite sauce that you dip them in?

These were so tasty. Of course, deep frying takes time and patience. If you have the both I strongly suggest giving these a try.

Sweet Potato Fries

  • 2 large sweet potatoes (¼” to ½” thick slices)
  • vegetable oil for frying
  • Salt and pepper to taste
  • Optional: cinnamon and sugar mixture
  • Sauce
  • ¼ cup real maple syrup
  • ¼ cup mayonnaise
  • Sriracha to taste
  1. In a large heavy bottomed pan or a deep fryer heat oil to 370 degrees F.
  2. Line a baking sheet or platter with paper towels.
  3. When oil is to temperature add a small handful of fries. Do not overcrowd the fryer or pan. Gently turn the fries once or twice to ensure even cooking. Cook for 5-7 minutes, or until fries are golden brown on all sides.
  4. Remove sweet potatoes from hot oil carefully to paper towel lined platter. Sprinkle hot fries with salt and pepper or cinnamon sugar.
  5. Continue frying potatoes until all are cooked.
  6. For sauce, combine maple syrup, mayonnaise, and Sriracha
  7. Serve hot with your favorite dipping sauce, if desired.

 
4 Comments

Posted by on July 21, 2018 in Side Dish Recipe

 

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Chicken and Rice Casserole

Chicken and Rice Casserole

Cool weather makes me hungry for comfort food. Comfort food for me is the food of my childhood, which for me either means fried, sauce-laden or full of carbohydrates. Sometimes it is a combination of these. The combination of cool weather and the month of March make me hungry for some comfort food that my mother has been making since probably 1976. The reason March makes me think of this recipe is that my mother still makes this Chicken and Rice Casserole for my youngest brother’s birthday every year.

Mother told me the other day that she has all of the ingredients except the chicken purchased for the traditional birthday chicken and rice casserole. While this is not the way my mother or I cook or eat regularly she still makes it exactly as the original recipe is written with cans of soup, white rice, and a whole stick of butter.+.

I have made healthier versions of chicken and rice casserole for myself and my family dozens of times. However, the cold front that came in yesterday made me hungry for the unhealthy version. It might have had something to do with having had a few days of 60 – 70 degree temperature only to have a cold and snowy morning yesterday. My subconscious must have wanted processed soups and carbs to replace the spring-like weather!

The family must have been very happy that I needed comfort food, because they loved the full fat unhealthy version of chicken and rice casserole. I did not even need to serve the steamed broccoli on the side, because although it made a lovely accompaniment, the family was content without it.

I believe the real secret of this casserole is the low and slow cooking time. It allows the chicken to be cooked perfectly, but also lets the soupy goodness soak into the rice and marry the flavors together. The use of a whole chicken also contributes to the goodness since everyone can have their favorite piece and the juices of the cut up chicken flavor the rice as well.

If you are a fan of poultry and are in need of a dish of homemade comfort food this is the perfect dish. Give it a try and tell me what you think! What is your favorite comfort food or cold weather dish?

Chicken and Rice Casserole

  • 1 – 2 whole chickens (cup up)
  • 1 ½ cups white rice (uncooked)
  • ½ cup butter (1 stick)
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 soup can of water
  • Salt to taste
  • Paprika
  1. Grease a large casserole dish. The dish needs to be large enough to hold all of the cut up chicken pieces in one layer.
  2. In a saucepan on the stove or a glass bowl in the microwave melt the butter.
  3. Add soups and water to the butter and mix well.
  4. Place uncooked rice in bottom of greased casserole dish.
  5. Pour half of soup mixture over rice and stir to mix.
  6. Place cut up chicken pieces over rice mixture. Sprinkle chicken with salt and paprika.
  7. Pour remaining soup mixture over chicken.
  8. Bake for 3 hours at 275 degrees. Do not cover.
  9. Remove from oven and cool for 10 minutes before serving.

 
2 Comments

Posted by on March 7, 2018 in Dinner Recipes

 

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