The Perfect Autumnal Salad, Cape Cod Chop Salad with Maple Citrus Dressing

I'm genuinely tickled to share with you my all-time favorite salad!  It's chock full of delicious sweet and salty ingredients with a to-die-for easy homemade dressing!

First, I just have to say what a gorgeous week it has been around here in small-town Kentucky.  The last several days have had no summertime humidity and the skies have been clear blue like we usually see on October days.  Every night has been down-right chilly making for a perfectly brisk morning that just beckons me to my first cup of hot coffee and my fluffiest robe.

I've enjoyed some time at home by myself today as this is one of two days out of the week that both of our children are in school.  Usually I make sure parts of these days are filled with both productivity and some leisurely quiet time that I just don't have with my bustling family around.  I need time to reflect or do what I like to do, such as practicing piano and singing, or even listening to worship music. Micheal Buble, or Kenny G on Pandora with a good book.

You know, there are times for peace and stillness and times for a joyful noise and a loved-in house with messes and chaos.  I just try my best to have a little balance of both-- if possible.  :)

It's not always possible!

As you see above, I opened some windows and my patio sliding doors to allow a nice morning breeze to come in here across our family room. It was just enough to rustle my curtains and make me feel like the seasons are really turning!  It's invigorating to feel a rush of cool air around the home, but especially when the smell of fall candles are in the air. Awww, my happy place!

I also looked through this beautiful cookbook, Seasons In the South, my Grandmother has let me borrow.  Oh my, how I wish I could make every single recipe in here!!  The words are also inspiring about each season and what to look forward to.  I just starting the fall season, so I'm anxious to read what new recipes I'll decide to give a go!  I identify with the south greatly in my cooking style and lifestyle so I'm drawn to anything like this.

This recipe on the other hand isn't Southern, but too good not to love!  It's inspired by Ina Garten's Cape Cod salad in her cookbook (my fave) Barefoot Contessa, Back to Basics.  I've just about worn the pages of this cookbook out over the past 5 years, because I've honestly loved every recipe I've made from here.  This is only "recipe" I've made for a salad, but it's worth every effort!

I put my twist on this delightful salad and that's what I'm sharing with you today! My version of Cape Cod salad.  Of course, I had to add pecans instead of just walnuts because after all, I am a Southern girl.

The salad has a delicious base of spinach and romaine and is filled with things like granny smith apple, peppered bacon (just sprinkle bacon with pepper before baking), dried cranberries, pecans, and creamy goat cheese.  I added blueberries because I had them and they're beautiful in here, and I added homemade croutons. 

My husband never has gone on about a salad, except for this one!  That's why I surprised him with it today when he came home for lunch.  The salad dressing is one of our favorite parts because it's sweet and tangy, so don't leave it out!

Cape Cod salad would be a beautiful and impressive addition to your Sunday meal or just one it's own like we had today.  It pairs lovely with soup and is sure to please even the most hearty eater in your home!  Let me know what you think.

Cape Cod Chop Salad

8 oz. (about 6 slices) peppered bacon (Here is my favorite method to cook it.)

8 oz. (about 3 cups) your favorite greens, I use spinach and romaine or butter lettuce

1 large Granny Smith apple, diced

1/2 c. pecans, toasted and chopped roughly (To toast carefully heat over med-low in a skillet with stirring for 5-6 minutes)

1/3 dried cranberries

1/4 c. fresh blueberries

6 oz. goat cheese, crumbled (Ina used blue cheese)

Homemade Croutons (Chop any bread or bun and toss in a bowl with olive oil, salt, pepper, and garlic powder.  Bake in a dish on 375 F. for 12-18 minutes, stirring once.)

Maple Citrus Dressing

3 Tbsp. apple cider vinegar

1 tsp. grated orange zest

2 Tbsp. freshly squeezed orange juice (This is well worth the effort, although I've used regular orange juice before, too.)

2 1/2 tsp. Dijon mustard

2 Tbsp. pure maple syrup (If you don't have the real deal, treat yourself to it for the fall!)

1 Tbsp. green onion or chives, chopped

Sea salt

1/2 tsp. black pepper

2/3 c. extra virgin olive oil (I used about 1/2 cup instead.)

In a large bowl, put the chopped lettuce and spinach leaves, green apple, nuts, cranberries, blueberries, chopped bacon, croutons, and goat cheese.

For the dressing, whisk together the vinegar, orange zest and the next 6 ingredients in a medium bowl.  While whisking slowly add the olive oil until well incorporated.  You may have to whisk this again just before serving.

Pour most of the dressing over the salad and toss all together well.  I didn't use all the dressing, but it keeps well in a jar in the fridge for a week or so. 

Let everyone help themselves or serve individually as a beautiful presentation.  You may top it with extra cheese crumbles or green onion for garnish!

One more thing.....

Here is a little peak of our view beyond the salad and table at lunch.  Our yard is like a retreat for us to admire when we eat!  All of this green shall soon be replace with colorful leaves, so you'll be seeing more of that to come.

Blessings!

Delicious Sweet & Sour Green Beans

Today I'm sharing with you one of my all-time favorite green bean recipes, and that's saying something!  

I'm a big fan of green bean and think they're especially good fresh from the farmer's market or better yet, garden.  I have a history of loving me some classic green bean casserole at the holidays, delicious green bean bundles, and sophisticated haricot vert with butter and almonds.  I grew up on fresh cooked down green beans with ham hock or bacon, but this is a newer favorite and equally satisfying favorite.  Sweet, savory, salty and satisfying is this dish!  

I've used this particular recipe from Southern Plate before-- I love her recipes-- although the first time I had green beans cooked like this was in high school (Thanks Mrs. Ward!) before I knew anything much about food or cooking, but I will never forget this signature sweet and sour flavor!  When I came across this recipe, I was excited to make it for myself!  

Back to the recipe... Since I tweak everything a little, I usually I like to add diced red bell pepper for extra color and natural sweetness.  Also, I use brown sugar instead of white because in my opinion it's always better.  This recipe is tangy from the sugar and vinegar combination, and that is what makes it stand out!  Of course the bacon elevates it all and adds a crazy good depth of flavor...

Because anything that starts out calling for bacon and onions is amazing, amiright?!! 

I really do hope you can try out these decadent green beans for a special meal.  Easter would be a wonderful time to make some green beans with a delicious baked ham!  Let me know what you think.

Sweet & Sour Green Beans

Original recipe at Southern Plate

•1 lb. Green beans

•1/4 lb. or about 3 slices bacon, chopped

(Kitchen scissors are great for when cutting thinly sliced bacon.)

•1/2 small onion, chopped

•1/2 red bell, chopped

•2 Tbsp. Cider vinegar

•2 Tbsp. Brown Sugar

•Salt & Fresh ground black pepper

 

*Sometimes I add a splash of water or chicken broth. 

*Last night I didn't have any red bell pepper, so they aren't in the photo here.

 

In a pot of boiling water, cook green beans to soften for about 5 minutes.  (If you decide to use the thinner French green beans or even canned ones, skip this step.) Drain beans and set aside.

In a cast iron skillet on medium heat, sauté bacon, onion, and red bell til bacon is crispy.  Add the green beans, sugar, vinegar, salt and plenty of pepper.  This is where I usually splash in water or broth. Toss to coat and continue cooking the green beans until desired tenderness.  Probably another 15 minutes or so, but I like mine tender.  If they look too sticky add more liquid but they are not to be "boiling" but more of a sauté.  Taste as you go and add more vinegar or sugar to your own preference.  Serve hot and delicious!

Serves 3-4  This recipe easily doubles!

Have a very happy Easter, and remember He Is Risen!!!

 

 

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Summer's Bounty Fresh Corn Fritters

This summer I've really taken advantage of all the delicious bounty of fresh corn we've had in Kentucky this year!  There is something so wholesome and summery about shucking silky corn and cutting it off the cob.  I feel like my inner Little House on the Prairie spirit comes alive!  Then you're left with golden or peaches and cream (my fave) niblets that are ready to do so many beautiful things with.

Fresh corn is of my favorite vegetables to eat, and our children love it every bit as much!!  :)  That's a good excuse to buy even more and try out new recipes. Yay!  I made corn chowder a couple weeks ago and it was a hit, but these fresh corn fritters are just down right mouth-watering delicious!!! 

From what I gather, corn fritters are corn cakes.  Tomato/ tomahto.  I think "fritter" is just fun to say!  If you're a country mouse like me, you probably have made hush puppies or fried corn bread before.. (Insert: if not, you haven't lived yet.  Get on this Southern train!) ... and these fritters are pretty similar to those delicious things.  

Let me elaborate.

Freshly cut corn is stirred into a thick and creamy corn meal and flour batter that's laced with a little sugar and a dash of heat.  They are pan fried to a golden brown--preferably in cast iron--which makes them crispy on the outside and still moist.  Then drizzled with lush raw honey to finish.  These cakes are brimming with corn, and I think they're the most perfect summer side with almost anything!  Last night I made them with Sticky Crock Pot Drumsticks and baked beans.  It was a great meal.  

I'm finally back in the swing of things with my cooking.  It took a couple months after bringing home our children to re-learn how to cook while meeting every one's needs.  Lol, it was taking me almost 3 hours to make supper....  That wasn't flying!  Now, our kiddos have more understanding of what mommy is doing in the kitchen, and that it takes time and work to put dinner on the table.  :) I really enjoy cooking for my family now!!  

Thankfully, we had very generous friends and church family who brought us amazing, homemade suppers during the first 3 weeks!  I could've kissed them for that!! I can't express what a big help it was in that difficult first month.  Now that I'm fully aware of how much you can bless a new mommy and daddy with a hot meal, I'll be sure and do the same for others.

My husband and children LOVED these corn fritters, so they'll be something I'm anxious to make again!  I made a big batch so we have some leftover ones to enjoy with breakfast or another meal soon.  Though I have to say, they are the best hot and sizzling just out of the skillet.  If you're up to you ears with ears of corn (hehe), you really need to make some fresh corn fritters!  Let me know what you think!

I found the original recipe at Tamarind and Thyme.  I changed a few things including the addition of some cornmeal, which I think is essential. This recipe is about double of the original.

Fresh Corn Fritters

Serves 4-6 generously

1 1/2 c. All purpose flour

1/2 c. Yellow cornmeal

2 tsp. Baking powder

1/2 tsp. Salt

1/2 tsp. Smoked Paprika

Dash of Cayenne Pepper

2 Tbsp. Sugar

2 Extra large eggs

3/4 -1 c. Milk (You want enough to make a very thick pancake batter consistency.)

Fresh corn kernels cut from 4 cobs

Oil for frying

Honey, for drizzling!(!)

In a large bowl, mix together flour, cornmeal, baking powder, paprika. Cayenne, salt and sugar.  

Stir in the cracked eggs one at a time, then gradually stir in the milk until it's a thick pancake consistency or close to hush puppy batter (for all you Southern folk :).  Stir well to combine.

Stir in the corn.

In a large cast iron skillet, add canola or peanut oil about 1/2 inch deep, and put on medium heat.  Once the oil is hot,  (which you may need to turn it up to medium high for the right temp at first) begin pouring about 1/4 c of batter for each corn fritter.  If you need to, smooth out the batter a bit with your measuring cup you used to pour.

See?  You want them to get all bubbly before you turn them.

Carefully, turn each one.  They should be a golden brown.  

Once flipped, carefully smash down just a little if the cake looks too thick to cook through.  If you do happen to find your fritters are getting too dark, turn down your heat a little.  Remove the fritters when both sides are golden.  It only takes a few minutes per batch.  

Sprinkle with salt when they've just come out.  

I like to line a cookie sheet with paper towels for them to drain on.  I keep the cookie sheet in the oven on about 275 degrees while frying the next batch so the fritters stay really warm.

After you pile them high on a platter, take your delicious honey and make these the best corn fritters ever by drizzling it all over!  It's okay if it gets on the plate, too... just more to sop up! 

Share, eat and enjoy.

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Green Bean Bundles

 

Since we've been talking about fresh, summer vegetables (although the season is coming to an end), I want to re-share this recipe of delicious green bean bundles!  I've shared this recipe, as you may remember, at Inspired By Family Magazine, but I never did post it here on my own blog.  This was just before our lives so dramatically changed with our little Blessings!  

I made these green beans for Easter with holy yum chicken and rosemary mashed potatoes.  I wanted another unique side dish, so I decided on these tangy bundles of green beans wrapped in bacon and baked up crispy and good.  I used French green beans and they look a little too shriveled here, but if you want them more plump just use regular garden green beans.  Either way, the sauce that's poured over and the bacon make them irresistible little bundles!

 

Salty & Sweet Green Bean Bundles

Recipe Adapted from Makin' it Mo' Betta

 

1 lb. Green Beans (I used French green beans)

10-12 slices of Bacon

2 Tbsp. Butter

1 Tbsp. Brown Sugar

2 cloves Minced Garlic

1/4 tsp. Salt

1/4 tsp. Black Pepper

 

 

Preheat oven to 400 degrees F. 

 

Line a baking pan with aluminum foil and put a baking rack on the top.  This way all the excess fat will drip down and your green beans won't cook in all the fat.  Your bacon will crisp better, too.

 

Wash and dry the green beans well.  Season with salt and pepper.  Bundle about 6-8 green beans and take a slice of bacon and wrap around the center of the green bean bundle.  They don't have to be perfect!  Lay the bundle with the seam side down on the rack.  Do this to all the green beans.  They can touch in the pan if you make a large batch, but since I only made a few for us two I scattered them out.

 

 

In a small sauce pan over low heat, mix the brown sugar, butter, and minced garlic until melted.  Stir it all together.  Using a pastry brush, brush this butter mixture over all the bundles.  If you can any left, just pour over the bundles until they're saturated and evenly coated.  I added a bit more black pepper over the top.

 

 

Cover the pan with foil and bake for about 35 minutes.  Take the foil off and bake for another 10-15 minutes, or until the bacon is crisp.  If the bacon is having a hard time, turn on the broiler for a minute at the very end.  Unless you use thick cut bacon, you shouldn't have a problem with this.  Plan on everyone having at least 2 bundles.

 

Enjoy with your favorite food and your favorite people!

 

 

 

 

 

Easy Mediterranean Pantry Pasta Bowl

 

As I was eating my lunch at home today, it occurred to me that you all might like to know about this easy dish I made for myself!  If you have read my blog for very long, you know that I like making quick but delicious lunches usually meatless and filled with lots fresh vegetables.  I love meat as much as the next guy, but good-thing I also love vegetables, so when I'm home-alone I really enjoy making "vegetarian" meals.  They usually don't take as much time as cooking something with meat, and I love a hot meal that feels effortless!

 

One of my favorite lunches to make is "pantry pasta" which is a non-recipe ... recipe!  Basically it's whatever pasta you have, with whatever ingredients you want to throw in!  Simple, right?!  I usually have a base of bell pepper, onion, and garlic and just have fun with the rest. 

 

I usually add chickpeas to my pasta, but this time I added kalamata olives, grape tomatoes, feta and Parmesan cheese.  I had whole wheat macaroni and so that's what I used.  All of this sauteed and tossed with olive oil and seasonings is really delicious and healthy, too!

 

(Here is another tasty recipe for Pesto Pantry Pasta that I've made in the past.) 

 

These pictures today were taken on the fly as I already started eating this, but I just wanted to share this with you!  I had to edit out the clean laundry basket in the background, ha! :)

 

Easy, simple, colorful, flavorful, healthy, and delicious are all things that I love about this Mediterranean Pasta Bowl!  

 

 

Mediterranean Pantry Pasta Bowl

 

Pasta

Extra Virgin Olive Oil

Red & Green Bell Pepper, diced

Onion, diced

Minced Garlic

Grape Tomatoes, halved

Kalamata Olives, diced

Feta Cheese

(I use the herbed crumbled Feta from Trader Joes)

Parmesan Cheese, freshly grated

Italian seasoning

Salt & Pepper

 

 

Cook the pasta according to directions on the package.

 

In a skillet over medium heat, saute the pepper and onion in olive oil until they are softened.  Add the other vegetables, Italian seasoning and salt and pepper and cook for an additional 4-5 minutes or until everything is hot.

 

Add a little of the pasta water in with the vegetables.  Allow this to bubble for a minute or so to thicken up. 

 

Add the pasta to the skillet with the vegetables and a little more olive oil.  Stir in the feta cheese and pour everything into a bowl.  Grate Parmesan cheese over the top with more salt and pepper, if desired.  Enjoy!

 

 

 

 



Fresh Mediterranean Inspired Salads

 

I thought I would share with you these beautiful salads while I'm working putting together a post of our sweet Valentines Day for you.  Hope yours was wonderful, too!

 

I am loving salads more all the time!  I've been trying new ones at restaurants and come home inspired to experiment with delicious flavors.  I've always naturally loved the light and healthy flavors of Mediterranean food!  Lately I've been making salads inspired by their cuisine a couple times a week, and they're delicious.

 

  I've always been an olives freak (I can't get enough! I'm always given all the olives in the salad at Olive Garden.  It's just known that I'm the olive eater!)  Of course I love extra virgin olive oil, chickpeas, feta cheese, and cucumbers....you get the picture.  Although chickpeas are a more recent love over the past few years, I'll sometimes eat them a few days a week!  I always buy them canned, so I drain and thoroughly rinse the beans to get all the salt water off before adding them to anything.  (Actually I do this with any canned bean or vegetable.)

 

I've recently discovered that I like very finely diced red onion in these salads.  Mom has always like this, and I love cooked onions but have always picked raw ones off salads. I gave it a try again and this time  I've realized ... a little red onion is amazing in Greek salads!!!  Put them right in your homemade Greek vinaigrette dressing for a slightly milder taste that still adds that sweet heat undertone.

 

 

I think I was spurred on when I went to Gloria's World Village Cafe (in Murray, Ky.) with my Mom and sister and ordered the gyro salad.  It came with tzaziki sauce as the dressing, and of course had all of the other fresh Greek ingredients.  We all ordered this with delicious falafal and loved this salad so much!  I was inspired to use tzatziki for my salad dressing and that's what I'm doing now.  It's really fresh tasting and has little-to-no fat and higher protein from the Greek yogurt that's in it.  How's that for a salad dressing!?

 

I'm sharing with you a couple of my new favorite Mediteranean inspired salads.  This first one is more of a classic Greek salad with store bought tzatziki dressing, although I make an easy homemade Greek vinaigrette that's absolutely divine with it, too!  I'll give you the ingredients for that, as well.  If eaten by themselves (as I often do for lunch) either salad would be delicious with warm pita bread on the side!

 

 

Classic Greek Salad

Romaine Lettuce

Chickpeas

Kalamata Olives, or any kind

Red Onion, finely diced or slivered

Cucumber, diced

Grape Tomatoes

Crumbled Feta Cheese (Trader Joes has herbed kind that's delish)

Tzatziki Sauce

Salt & Pepper

 

If you don't use the tzatziki sauce for dressing, please try out my...

 

Homemade Greek Vinegarette:

2 parts Extra Virgin Olive Oil

1 part Red Wine Vinegar

Freshly squeezed Lemon Juice

Dijon Mustard, enough to make a little creamy

Pinch of Dried Oregano

Sea Salt & Freshly Ground Pepper

(Finely minced shallots would make it perfect!)

 

Add all of this to a Mason jar with a lid and shake, shake, shake it up!!!

This is dressing absolutely delicious on salads.

 

The other favorite new salad is....

 

 

Creamy Cucumber-Tomato Salad

Graped Tomatoes, halved

English Cucumber, chopped

Red Onion, finely chopped

Fresh Basil

Tzatziki Sauce

Lemon wedge

Sea Salt & Fresh Cracked Pepper

 

 

In a medium bowl, mix tzatziki dressing, juice of the lemon wedge, basil, onion, salt and pepper.

Stir until blended together and set aside.

 

Add the the cucumber and tomato to the same bowl and mix together so the dressing is saturating the vegetables.

 

This creamy cucumber & tomato salad is wonderful!!  I make it in single servings for my lunch at home, and that's my whole meal,  It would be wonderful served as a side dish in the summertime with whatever you have on the grill!  I want to try it with some feta cheese, too. Be sure and store in in the fridge if you're not eating it right away. 

 

 

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Individual Light & Fluffy Frittatas

 

 

On Saturday, Mr. Cozy was off after a week and a half of intense work for him.  (Upwards of 100 hours a week is never a good thing!)  We slept in and it felt wonderful!!  I wanted to treat him to a nice little weekend brunch to make his day off as special and worth-while as possible!

I thought these little puffy and melt-in-your-mouth frittatas would fit the bill perfectly!  They are something that's so easy to make, but they look quite fancy and taste very delicious!  I've also made them for family who stays overnight with us.  They remind me of a breakfast we've had at one of our favorite bed & breakfasts in Ste. Genevieve, MO.  There is something about these little ramekins that dress up eggs like nothing else!

 

 

 This recipe is actually quite healthy!  I use lots of vegetables and whatever I have on hand at the time.  One of my favorite combinations are sweet onion, bell pepper (the more colors the better), fresh garden tomato and spinach.  These don't have the tomato, but are still colorful and delicious!  Other yummy veggies to add are broccoli, artichoke and summer squash! 

 

There is a little bacon, but I trim off the fatty ends first and strain off the grease.  Also, I buy the smoked, uncured bacon without any nitrates or nitrites!  This makes real pork bacon a little healthier in the way that it doesn't have those added carcinogens.  I try to stay aways from them as much as possible!  I've also used turkey bacon or sausage in this recipe, and they're really good, too.  

 

Like almost everything else, I cook the veggies in delicious extra virgin olive oil.  This stuff is a must in every kitchen!  Also, when you use a strongly flavored cheese like Parmesan, sharp or extra cheddar or pepper jack a little bit goes a really long way! It's put on the very top so you see a little gooiness that feels satisfying instead of hiding it inside.

 

 I don't deprive myself from hardly anything, that way I don't have many cravings!  I just limit my portions some things. If I eat real bacon, I eat it only on occasion and use it creatively.  Or the use of a strong cheese, grated finely (grating it yourself) actually adds volume to the cheese making it appear like you're eating more than you really are!

 

 

 Saturday I served the baby fritattas with a small piece of gingerbread dusted with powdered sugar and Fuji apple slices.  The perfect combination of savory and sweet!

 

 

If you like eggs at all or just want to jazz up your morning options a bit, please try these individual fritattas!  To make more, double or triple the recipe and fill greased muffin tins to bake in!  They stay in the fridge really well for you and kids to grab and eat throughout the week!  But for a special breakfast, you should use these sweet ramekins.

 

This is a perfect morning breakfast, along with fresh orange juice or coffee, to sit by the fireside on a frosty morning before your day really begins!

 

 

 Individual Light & Fluffy Frittatas

Serves 2

 

4 Eggs

1/4 c. Skim Milk

2 Tbsp. Baby Spinach, rough chop

1/4 c. Sweet Onion, finely diced

1/4 c. Bell Pepper, finely diced

1 slice Bacon, diced

1 1/2 Tbsp. Grated Cheese, approx.

Paprika

Salt & Pepper

Extra Virgin Olive Oil

 

(Side note:  I don't mind chopping veggies at all, but if you want to save a couple of minutes do this the night before.)

 

Preheat oven to 375 degrees F.

 

Over medium heat in a cast iron skillet (preferably), cook the bacon bits until crisp.  Strain with a slotted spoon and transfer to paper towels.

 

With a clean paper towel, carefully to not burn your self, wipe out the grease from the pan.  Lower the heat to med-low and add a couple swirls of olive oil.

 

Saute the veggies for 5-7 minutes or til onions are clear and soft. 

 

While veggies saute, crack the eggs into a bowl and whisk together with milk, pinch of paprika, salt and pepper.  (I don't use much salt with the bacon in there, but I like lots of black pepper!)  Once the egg mixture is well whisked and blended, add the spinach and stir together.

 

When the vegetables have cooked, add them to the egg mixture.  Divide this mixture up between 2 greased 7-8 oz. ramekins.  Evenly divide the bacon and sprinkle on top.  Do the same with the grated cheese.  Finish the top with a sprinkle of paprika.

 

Bake for 25-27 minutes, or until puffed and golden.  Eat right from the ramekins and enjoy while still very warm!

 

 

 

 

 

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Spiced Sweet Potato Fries & Homemade Apple Butter

 

Thank you for the precious comments you left on my Anniversary post!  My husband means the world to me, so it was a pleasure of mine to open up that window in my life and share with you about our wedding.  I think by now, you can tell that family means so much to me!  My husband, my family and the family I married into (which is now mine!) are all blessings in my life.

 

First of all, I wanted to let you know that today Inspired By Family is publishing my recipe for canning easy and scrumptious Slow Cooker Apple Butter!!!  I love this stuff! 

 

 

 I thought, what better a time to make some homemade apple butter, but when the leaves are falling, the air is crisp, and biscuits are a little more frequent in the kitchen!  Please, check out this recipe at Inspired By Family.  I love being able to contribute to a wonderful magazine with such inspiring, honest women behind it!  I'm sure if you love apple butter, you will really love this recipe and if you don't... you will love this recipe!! :)

 

Right now I'm sharing with you the recipe I contributed last month to Inspired By Family magazine.  Sweet potato fries are a delicious side--especially in the fall--with flavors like cinnamon and a bit of chili seasoning when roasted in the oven!  These are healthy but taste so decadent!  Roasted at a high temperature they become a bit crispy and almost candied yam tasting with the caramelized natural sugar.  So, why not give a try at something a little different with your burgers or pork chop dinner tonight?!

 

Here's my own little recipe we love to eat! 

 

Spiced Sweet Potato Fries

2 Sweet Potatoes

2 heaping Tbsp. Olive Oil

1/2 tsp. Chili Powder

1/2 tsp. Ground Cinnamon

1/2 tsp. Black Pepper

1 tsp. Salt

 

Smoked Honey Recipe

Honey (I prefer raw honey)

Smoked Paprika

(Mix a couple Tablespoons of honey with a pinch of paprika for a delicious drizzle over the top or dipping sauce!)

 

 

Preheat oven to 400 degrees.  Slice the potatoes in half width-wise, then half length-wise.  Proceed to slice potatoes into small wedges.  Please be careful-sweet potatoes are more difficult to cut than white potatoes.

 

 In a small bowl, combine the spices.  I use a heaping scoop of the chili powder because I like the contrast.  Feel free to adjust to suit your family's taste.

 

In a medium sized bowl, drizzle olive oil on fries and sprinkle with seasoning mixture.  Stir until combined. 

 

 On a pan that has been lightly sprayed with oil, spread the potatoes out where they're not crowded. 

 

Bake at 400 degrees for 12 minutes. Stir. Turn up the oven to 425 degrees and bake for another 8-10 minutes or until crispy around the edges.  (They will smell lovely!)

 

 Once they're baked, drizzle a mixture of smoked honey and finish with a sprinkle of salt.  Enjoy while hot!

Serves 4