Baked Sweet Potato Fries

If it’s possible for you to believe, I had never eaten sweet potatoes until August 1st.  What’s harder for me to believe is that I’d never eaten the fabulous potato created by a Texas A&M professor! :)  Nonetheless, so far I at least know I like them in baked french fry form.  I have yet to try them any other way.

The following day, I  decided to make some at home to go alongside our Mexican Turkey Burgers.  This recipe was perfect!  I should say that I should have sliced these potatoes into a smaller fry; I think they would have cooked better.

Ingredients

1 lb peeled sweet potatoes cut into 1/4" match-sticks
2 T extra virgin olive oil
1/2 t cumin
1/2 t oregano
1/2 t coriander
1 t kosher salt
1 t parsley
1/8 tsp black pepper
*you want 1 lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.

Directions

In a small bowl combine cumin, oregano, coriander, salt, parsley, and pepper.

Place sweet potatoes in a pile directly on baking sheet and drizzle with olive oil. Use hands to toss until all pieces are well coated. Sprinkle seasoning mixture on top and toss again with hands to coat.

Arrange sweet potatoes in a single layer so that pieces are not touching each other. Bake at 425° for 15 minutes. Use a metal spatula to gently flip fries and then return pan to oven. Cook for an additional 15-20 minutes or until fries are starting to lightly brown and crisp. Remove pan from oven and cool 5 minutes. Serve immediately.

Mexican Turkey Burger

The sous chef and I are VERY excited to share this recipe!  We both were so surprised by the flavor and tastiness of this recipe.

I’ve recently started reading Bethenny Frankel’s Naturally Thin in order to possibly change my whole way of thinking on how I nourish my body.  I took a browse on her website and found this recipe.  We were so impressed with the flavor of this turkey burger, and my new bosses :) thought it looked super yummy the next day when I brought in my leftovers for lunch.  The sous chef and I were discussing, post-dinner, about how we didn’t even realize that we were eating turkey as we ate this dinner.

We also dressed this burger with wheat buns, mango pico de gallo, and romaine lettuce.  No sauces or cheese involved.

I seriously SERIOUSLY think  you need to add this to your meal plans this week or next.  You won’t be disappointed.

Ingredients

1 lb. ground turkey meat (white if ultra lowfat, dark for more flavor, a mixture for a combination of elements)
¼ red pepper, chopped
¼ yellow pepper, chopped small (if you only have one color, that is fine)
½ tsp cumin
½ tsp. chili powder
Dash of tobasco
Dash of Worcestershire Salt and pepper

Directions

Combine and broil until cooked and center isn't pink at all.

Cream Cheese Chocolate Chip Cookies

According to the brand new parents, Carissa and Nick, these are some pretty amazing cookies :)  The sous chef and I went with some other friends to celebrate and congratulate C&N on the arrival on their new twin girls, and I brought these delicious cookies with us.  I trust C&N’s taste as C is a pretty good cook/baker herself.   Not to mention, the sous chef loved these himself.  I, too, have to admit that these rank right up there with another one of my favorite chocolate chip cookie recipes.

I was also pretty excited to share in making the first post for The Way the Cookie Crumbles.  I think she does a fabulous job with her blog, and I was shocked that I migrated all the way to her first post!  It was pretty exciting to do this as I don’t think I’ve done this with any other blog that I follow.

Nonetheless, make a trip to grab some cream cheese and pop these babies in the oven!

Cream Cheese Chocolate Chip Cookies

Ingredients
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons (2 sticks) butter, softened
8 ounces cream cheese, at room temperature
3/4 cup (5 1/4 ounces) light brown sugar
3/4 cup (5 1/4 ounces) granulated sugar
1 egg
1/2 teaspoon vanilla extract
2 cups (12 ounces) semi-sweet chocolate chips

Directions
Adjust oven rack to middle position and heat oven to 375 degrees.  Whisk the flour, salt and baking soda in a medium bowl; set aside.  Beat butter, cream cheese, and sugars until creamy; add egg and vanilla and beat until combined.  Add flour mixture and mix until just combined.  Stir in chocolate chips.

Drop dough by 1-inch spoonfuls onto cookie sheet, about 2 inches apart.  Bake until brown around edges and center is set.  Cool on cookie sheet 2 minutes; transfer to wire rack to cool completely.
Also!  Credit goes to the sous chef for photography on this post ;)