SuperBowl Recipe: Beer Soaked Fries!

Warning: not the healthiest recipe below….but when it comes to SuperBowl (or any other festive event) you need to cater to your crowd…and I have a hungry man to feed! Now if I can sneak in some healthier options that tastes as well as the full fat version…I deserve a freaking trophy! and so I announce….

Beer Soaked Fries:

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Ingredients:

– 1 bottle  beer of choice

– 3 russet potatoes [~1 3/4lbs]

– 3 cloves garlic, minced

– 3T olive oil

– 1-1 1/2t salt

– 1/4-1/2t black pepper

1. Cut potatoes into fries:

Cut the potato in half, lengthwise.

Turn one half on it’s side.

Depending on how thick you want the fries, make 2-3 lengthwise cuts. [as pictured above – that photo was after cutting both halves]

Turn the half flat side down, so the cut pieces are stacked parallel with your cutting board.

Cut 3-4 lengthwise cuts, perpendicular to the previous cuts. [as pictured below]

Repeat with the other half.

2. Place cut potatoes into bowl, pour beer over potatoes and let soak for 6 hours, mixing occasionally.

3. Preheat oven to 425 degrees.

4. Drain potatoes, once they have soaked up some beer, and toss with oil and seasonings

5. Bake for 15 minutes at a time, flipping to brown the fries on all side.

6. Bake 30-45 minutes considering how crispy you would like your fries.

7. Salt again when they come out of out the over and serve with favorite entrée or dipping sauce!

Here is Buffalo Cauliflower “wings” with the Beer Soaked Fries

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Black bean and Sweet Potato Chili

HELLO THERE FALL TIME!!! With the latest cold snack to hit..I already miss summertime, but I look forward to good soup recipes. This one was out of this world amazing. Inspired by a chili made by the Pelican Brother Food Truck here in Gainesville, FL. Here is it kiddos!!!

 

Black bean and Sweet Potato Chili

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Ingredients: (makes about 6-8 servings)

1 each of large yellow onion, green, yellow and red bell pepper (diced)

12 cloves of garlic minced

1 tbsp. of olive oil

1- 28oz can of crushed san marzano tomatoes

1- 28oz can of Muir Glen Organic fire roasted diced tomatoes

4- 15oz cans of organic black beans

2 tbsp. of cumin

1-2 tbsp. of chili powder

1 tbsp. of cayenne pepper

1 tbsp. of garlic powder

1 cup of vegetable stock

sea salt/pepper to taste

Roasted Potatoes:

3 large sweet potatoes diced

1 tbsp. olive oil

1 tbsp. of cumin

1 tbsp. of chili powder

 

Directions:

1. Sauté peppers, onions, and garlic in oil over medium heat in a large pot. Add a little salt to draw the moisture out of the onions (that’s called “sweating” them…and we all know how I live to sweat!).

2. Add beans, tomatoes and seasonings into pot. Simmer for as long as you need. I like to simmer it all day so that the house smells like chili and I torture everyone that comes over.

3. Pre-heat oven to 400 degrees

4.  Separately, toss the diced potatoes in the oil and extra seasonings. Spread on a parchment paper lined baking sheet. Bake for 15-25 minutes. Cooked on outside but still a little raw in the middle.

5. Allow potatoes to cool completely. Then about 15 minutes before serve time…add potatoes into chili and stir gently.

6. Serve and love it!!!!