Sweet Potato Fries - Baked and Crispy!

I can not tell you in words how fantastic these fries are, really, you just have to make them. 

I'm not sure what is the best part, they are healthy and good for you, or that they are super easy and fast to make? 

Either way, make lots of them and invite a few friends over, they are sure to be impressed!

                   Sweet Potato Fries - Baked and Crispy!

Ingredients: (Printable Version Here)

1 large sweet potato should be enough for 2 people
2 tbsp rice flour (you could also use cornstarch)
2 tbsp of olive or coconut oil 
* Salt, pepper, paprika, cayenne, Cajun spice blend, dried basil


*Here, you can add your favorite blend of herbs and spices such as garlic, cinnamon, curry, pumpkin pie spice, garlic – sweet, savory and/or spicy!

Directions:

Preheat oven to 425F degrees. Line a large baking sheet with aluminum foil or a silicone baking mat. More than one large sliced potato is usually too crowded on 1 sheet, but it depends on their size. You may need an additional sheet. Set aside.

Wash and peel (I leave some of the skin on) the potatoes. Cut off the ends. Cut the potatoes into thin slices about 1/4 inch wide. The important thing is that they are roughly the same size.

Place in a large bowl and toss with rice flour. You want a nice thin coating. Shake off any extra flour. Place potatoes back into the bowl and add the olive oil and seasonings of choice. Toss/stir to coat evenly.

Spread the sweet potatoes on the baking sheet in a single layer making sure the slices are not touching each other. Bake for 10 minutes, remove from the oven and stir em up with a spatula. Place back into the oven for 10-15 more minutes. Rotate the pan to avoid uneven browning, it’s good if the edges are a little brown and caramelized, just not burnt.

For extra crispier fries: Turn the oven off and keep the fries inside as the oven cools down for about 10 minutes. Enjoy while still hot.

These fries are fantastic alone, but they also taste great with an aioli dipping sauce, ranch dressing or a try them with a simple plain yogurt with dill mixture!

Wisconsin Chili

Wisconsin Chili

This is one of my favorite comfort food recipes passed down to me from my Grandma Johnson. I remember her making it often throughout the year, even on Christmas Eve, and especially on cold and rainy days. Since my Grandma raised 5 kids on a pretty tight budget, Mom says they ate this a lot growing up.

It really isn't a traditional chili at all, but it is an easy and inexpensive meal to prepare (especially for a lot of people) and it is even better warmed up the next day!

Ingredients (makes 6-8 servings)

1 medium onion, chopped
2 tbs olive oil
1 1/2 c. dry large elbow macaroni
1lb. ground beef
3-5 celery stalks, chopped
2 cans red kidney beans
46 oz. tomato juice (I like V-8 Spicy blend)
1 tsp. dried oregano
1 tsp. red pepper chili flakes
salt & pepper to taste

Directions

Chop onions and celery into small bite size pieces.
Cook elbow macaroni according to package directions, but cook the pasta 1-2 minutes less than done.
Heat olive oil in a dutch oven or large pot, add onion and cook for 4-5 minutes.
Add the ground beef, salt pepper, oregano and red pepper flakes and cook until beef browns.
Toss in the chopped celery, kidney beans and stir for a couple of minutes.
Gradually add in the tomato juice. Let simmer over low heat for 20 to 30 minutes and serve.

Note: There have been many attempts to improve, alter, add to, enhance or change this recipe, the options are endless, but this is the way I like it best, simple!