Sweet Love and Ginger

Vegetarian

Crispy Honey Mustard Sweet Potato Fries

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Honey Mustard Sweet Potato Fries

I might be the smartest person to ever enter a kitchen.

Ok that might just be my opinion, but you should strongly consider the possibility that it’s true.

I came up with the craziest concept the other day and I had to try it. Then tweek it, and try it again, and again, and well hell 4th time is the charm. I may or may not have eaten all the experiments in between, you guys, because omg they were all delicious. Too bad I wasn’t just going for delicious though.

Honey Mustard Sweet Potato Fries

Not that delicious is bad (it’s totally great), you see, I wanted sweet potato fries and honey mustard, because they just go together you know? I mean that combination is already delicious so I wanted to do something different than just make a dipping sauce, because lets be real here that’s been done for year now. Not that there’s anything super wrong with dipping, dipping sauce is awesome, but not what I was looking for either.

I wanted an all in one fry, kind of like barbecue chips, they need nothing, all the flavor is there already.

Honey Mustard Sweet Potato Fries

So I toiled and toiled in a hot steamy kitchen; ok maybe I just baked a few batches of fries while I waited for Chuck to get back from golfing and it was actually a lot of fun. Let’s just go ahead and establish my dork status now, I like to experiment and you know use the scientific method, that thing we all learned in middle school. Yeah I’m that girl. Anyway coming up with the right spice to liquid ratio was the key here. We want crispy fries, with all the flavor and then there was the honey. I’m pretty positive there’s no way to cook the fries with the honey on them and have them come out both crispy and not burned honey tasting.

In the end the honey drizzle was just the thing. I’m pretty sure I ate my weight in sweet potato that day. It’s cool, I don’t have a wedding dress to squeeze myself into in a few months or anything. Psh. Whatever.

You are going to love this really, it’s the best, and the new way to cook sweet potato fries. I’m telling you this is going to be a thing.

Crispy Honey Mustard Sweet Potato Fries
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
  • 2 tablespoons oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon ground mustard
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon paprika
  • 2 large sweet potatoes, peeled and cut into strips
  • 1-2 tablespoons honey
  • 1 teaspoon of course sea salt
  • 1 tablespoon green onion, chopped (for garnish)
Instructions
  1. Preheat the oven to 400 degrees.
  2. In a small bowl whisk together the oil, vinegar, lemon, mustard, turmeric, salt, pepper, and paprika.
  3. In a large bowl toss the sweet potato with the spice mixture until well coated.
  4. Spread the potato out on a large prepared baking sheet, so that none of them are touching and place in the oven and bake for 15 minutes.
  5. Turn the fries once and place back in the oven for 15 minutes then remove from heat and let cool slightly.
  6. Drizzle with honey. Sprinkle with salt and green onion. Serve immediately.

Honey Mustard Sweet Potato Fries

Smokey 4 Cheese Roasted Red Pepper Dip

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This Smokey 4 Cheese Roasted Red Pepper Dip is a super easy recipe for a quick and cheesy appetizer, with a hint of smokey goodness that is sure to please any crowd. 

Some things are just too amazing to even describe.

This recipe, you guys, is one of them.

I got the original recipe from here, and it was ridiculously simple. I made it a number of times for get-togethers over the last year or two and it was always a big hit.

I’m going to attribute its high marks to the smokey, sweet, and salty thing going on here. The smoked cheese with a little smoked cheese, and smoked paprika combine perfectly. The sweetness comes from the roasted red peppers and all their caramelized sugars. And finally, the combination of cheese brings the earth and salt. You really can’t ask for much more from a humble handful of ingredients.

I opted to go the smokey route because I had quite a bit of leftover smoked gouda hanging around. You remember this recipe right? Yeah it was good, I know. I’ve made it a lot recently so I bought smoked gouda in bulk (foodie problems right?) Anyway, I had an event to go to and I couldn’t help but think how good the smoked gouda would be in this dip, with the smoky red peppers and ooooo what if I add a bit more smoked paprika as well?

Sometimes my own genius surprises me. It was AH-mazing. And it wasn’t just me who thought that either.

Smoky, gooey, and cheesy with just a hint of sweetness. I mean what more do you need in a dip here people?

Smokey 4 Cheese Roasted Red Pepper Dip

  • 2 whole roasted red peppers (diced)
  • 2 teaspoons smoked paprika
  • 1 tsp garlic powder
  • 4 ounces cream cheese
  • 1 cup smoked gruyere cheese (shredded)
  • ½ cup parmesan cheese
  • 1 cup mozzarella cheese
  1. Preheat the oven to 350 degrees.
  2. Combine all ingredients in an oven safe pan and mix until well blended.
  3. Place in the oven and bake for 20-30 minutes or until the top has browned and begun to bubble.
  4. Serve immediately with crackers.

Similar Recipes:

Venison Poutine
Smoked Gouda Mac & Cheese
French Onion Baked Gnocchi

Irish Rarebit

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Irish rarebit is something I’ve only ever had once or twice, but I thought would be fun to post with St. Partick’s Day coming up. Rarebit is typically associated with Wales, a country that is part of the United Kingdom. Wales lies near Ireland across a small channel, so over the centuries many dishes have been swapped and traded between the two counties.

The basic concept of this dish is a savory sauce poured over toasted bread and served hot, often with other ingredients. Its very similar to an open faced American grilled cheese, except that you may want to use a fork.

What I liked about this recipe was quite obviously the cheese, because cheese is amazing. Especially Irish Cheese. I  can attest that they have some of the best dairy in the world (in my opinion). The pickles were a little weird at first I have to admit, but after a few bites I can see how they balance out the strong cheddar flavor with a bit of brininess.

I think that this is the perfect companion to most soups, but especially Irish Vegetable Soup. The combination is (for me) reminiscent of the tomato soup and grilled cheese, that we Americans grew up with.






Irish Rarebit (Serves 2)
1 cup shredded mild cheddar cheese
1 tablespoon salted butter
2 tablespoons whole milk
1 teaspoon apple cider vinegar
1 teaspoon dry mustard
salt and pepper to taste
2 slices soda bread (or whole wheat)
1 tablespoon chopped dill pickles


Preheat the oven to broil. Combine the cheese, butter, and milk in a thick bottomed saucepan and heat gently, until the mixture is smooth and creamy. Stir in the vinegar, and mustard. Season to taste and remove from heat. Toast the bread on one side and place the it on a backing sheet toasted side down. Pour the sauce over the bread and cook in the broiler for 2 to 3 minutes. The top should be golden and bubbly. Remove from heat, sprinkle with dill pickles and serve immediately.

Roasted Red Pepper Soup with Smoked Gouda

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This is a quick and easy recipe for roasted red pepper soup with a toast and smoked Gouda topping.
Roasted Red Pepper Soup with Smoked Gouda

Recently my friend Amanda and I went to The Whistling Tea Kettle in Troy, NY for a relaxing brunch. The Kettle is one of my favorite places. They have a wide array of amazing loose leaf tea as well as a wonderful menu of tea sandwiches, salads, tea breads, paninis, soups and more.

On this particular trip I ordered the roasted red pepper soup with smoked Gouda alone with a panini. You guys that soup was to die for! Like absolutely amazing. I knew that when I got home I had to recreate it.

On this particular day last weekend I decided to make this soup myself. I knew it would be super warming and comforting on this frosty weekend, but I wanted to dress it up a bit. I added beans, toast and even more cheese to the original recipe. I thought topping it with toast, cheese and putting it under the broiler, much like French onion soup would be an amazing touch. Well let me just tell you, I’m a genius and it was the best idea ever.

Roasted Red Pepper Soup with Smoked Gouda

While these additions definitely made it heartier I think this would still make more of a starter than a full meal. I think the strong flavor can be overpowering if it’s broken up with a nice sandwich or a salad.

Roasted Red Pepper Soup with Smoked Gouda
Prep time:
Cook time:
Total time:
Serves: 2 Servings
Ingredients
  • ½ tsp olive oil
  • 1 small shallot, minced
  • 1 (8 oz) jar roasted red peppers
  • ½ cup vegetable broth
  • ½ cup cannelloni beans, drained
  • 4 oz of cheese, separated
  • 2 slices of French bread, toasted
Instructions
  1. In a small sauce pan saute the shallot over medium high heat for 1-2 minutes.
  2. Drain the red peppers and place them in a blender with the shallots and blend until smooth. Pour the mixture back into the pan.
  3. Add vegetable broth, half of the cheese and the beans stir to combine. Cook until the cheese has melted and transfer to 2 oven safe bowls.
  4. Top with bread and cheese and place under the broiler for 5-6 minutes until the cheese is melted and bubbly. Serve immediately.


 

Red Pepper & Sriracha Chicken Kabobs

Red Pepper & Sriracha Chicken Kabobs

4-Cheese-Red-Pepper-Dip

4 Cheese Red Pepper Dip

Smoked Cheddar Mac & Cheese

Smoked Cheddar Mac & Cheese

 

Triple Cheese Hot Taco Dip

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Taco dip.
The old classic.
Hands down one of my favorites.
AAaaand after a little experimenting I think I just brought it to a new level.
You guys, it was so good!
Triple Cheese Hot Taco Dip
You see, we were invited to watch Sunday’s football games at a friend’s house and of course I had to bring something. I always do.  My first thought was wings, but pulled pork was already on the menu and I thought the group, and my own tummy could benefit from something that wasn’t meat based.
Chuck gave me a dirty look when I asked if I could make taco dip sans meat, then raised an eyebrow when I said I’d replace it with black beans. I decided to do it anyway, and I have never been happier with the result. He was in love with is. All of the other guests were happy with it as well. We were left with only a small scoop of leftovers, because you know no one wants to be that person and take the last scoop.
I think it was the two layers of cheese that did it. I mean really, cheese is the way to a man’s heart after all. Maybe it’s just food and I made that up, but I’m going with it because cheese is amazing.
Sorry for the terrible phone photos but it was night time, with apartment lighting and I didn’t expect it to be post worthy after the first attempt. Maybe someday I will make it again and take good photos, maybe.

 

Triple Cheese Hot Taco Dip
Homemade Taco Seasoning

Triple Cheese Hot Taco Dip
Prep time:
Cook time:
Total time:
Ingredients
  • 1 (15 oz) can black beans
  • 1 cup sour cream
  • 8 oz cream cheese
  • 1 package taco season (3 tbsp homemade)
  • 1 (16 oz) jar salsa
  • 8 oz sharp cheddar cheese
  • 8 oz Monterrey jack cheese
  • 1/2 cup shredded lettuce
  • 1/4 cup sliced black olives
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a 8×8 pan combine re-fried and black beans and spread out into a smooth layer.
  3. In a bowl combine sour cream, cream cheese, and taco seasoning, stirring until well combined. Spread the cream cheese mixture over the beans.
  4. Next sprinkle 4 ounces of sharp cheddar and 4 ounces of Monterrey jack cheese.
  5. Spread the salsa on top next and again top with 4 ounces of sharp cheddar and 4 ounces of Monterrey jack cheese.
  6. Place in the oven for 20-30 minutes or until the cheese begins to brown and the edges bubble.
  7. Let stand 5 minutes and top with shredded lettuce and black olives. Serve warm.