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Friday, May 22, 2015

El Yucateco Hot Sauce Giveaway Featuring Caliente Frito Pie Deluxe SauceOn CollectiveBias

Disclosure: This shop and giveaway has been compensated by Collective Bias, Inc. and its Advertiser. All opinions are mine alone.

I recently discovered a new-to-me a habanero hot sauce that lets me #SauceOn to bring a burst of spicy heat to many of my favorite recipes. El YucatecoHot Sauce is made in Mexico and comes in four different spicy varieties: Red Habanero Sauce, Green Habanero Sauce, XXXtra Hot Kutbil-ik Sauce, and Black Label Reserve -- their newest flavor! Thanks to #CollectiveBias, I recently learned that all four flavors of El Yucateco hot sauce can be found in the Hispanic Foods aisle at Walmart.

If youve shied away from hot sauces made with habanero peppers in the past because you feared that theyd be TOO hot...dont! I found the El Yucateco Chile Habanero sauces very tasty. They definitely pack a fiery kick -- especially straight from the bottle -- but they also have lots of flavor. When added as a recipe ingredient, they bring a smooth heat...more of a slow burn than in-your-face fire. For example, I used the Black Label Reserve hot sauce to amp up a comfort classic: Caliente Frito Pie Deluxe. Let me show you how I took a gameday classic and gave it a grown-up twist.

Caliente Frito Pie Deluxe

a Weekend Gourmet Original

Ingredients (for one serving):

1 cup Fritos corn chips
3/4 cup of your favorite chili
El Yucateco Black Label Reserve hot sauce to taste -- I used 1/2 tsp.
1/2 cup shredded colby-cheddar cheese
1 green onion, sliced
1/4 Roma tomato, diced
1/4 avocado, diced
2 tbs. sour cream mixed with 2 drops El Yucateco Black Label Reserved hot sauce

Directions:

Step 1: Preheat oven to 375. Place the corn chips in an oven-safe crock or serving bowl. Heat the chili, stir in the El Yucateco Black Label Reserve hot sauce, and pour over the chips. Top with the shredded cheddar. Bake at 375 until the cheese is melted -- about 5 minutes.

Step 2: While the cheese is melting, mix the sour cream with 2 drops El Yucateco Black Label reserve. Spoon the sour cream in the middle of the cooked Frito pie. Sprinkle the green onion, avocado, and tomatoes on top. Eat immediately, while the chips are still crunchy.

Thats it! In about 15 minutes, you can have a spicy deluxe version of plain ol Frito pie. The El Yucateco hot sauce definitely upped the spice factor of the chili, but the sour cream and avocado cooled each bite off very nicely. For those who really love their food spicy, additional El Yucateco can be sprinkled on top of their Frito pie. I enjoyed this fancier version of Frito pie much more than the traditional version I usually make. To make this dish for a crowd, simply multiply the ingredients by 4 and bake in a casserole dish.

Want to learn more about El Yucateco Hot Sauce? All you have to do is Like El Yucateco on Facebook or visit their Recipe Page. Then, make plans to join us at the bilingual #SauceOn Twitter Party for inspiration and ideas on how to bring more excitement to your everyday meals by using El Yucateco. We’ll be sharing delicious, exciting recipes using El Yucateco -- and there will be $550 in Walmart gift cards! Make sure to RSVP. Speaking of prizes...who wants to win a fabulous El Yucateco Prize Pack?!?!? The winner will receive a $75 Walmart gift card and a gift basket that includes El Yucateco products and apparel, a wood cutting board, and cheese knives! To enter, follow the instructions in the Rafflecopter below. Good luck!

a Rafflecopter giveaway

NO PURCHASE NECESSARY. El Yucateco giveaway ends on 8/29/14 at 6:00PM ET. Open only to (i) legal residents of the fifty (50) United States, the District of Columbia, and (ii) who are at least 18 years old at the time of entry. Void in PR and where prohibited. Sponsor: Collective Bias, Inc.

Favorite Celebrity Chef SundaySupper Featuring Emerils Shrimp Penne in Pesto Cream Sauce

Happy December, everyone! The theme for this weeks #SundaySupper is Favorite Celebrity Chef, hosted by Tammi from Mommas Meals. I was so excited to take part this week, but it was really hard for me to pick one favorite chef to feature a recipe from. I adore so many chefs: Julia Child, Ina Garten, Tyler Florence, and Nigella Lawson...just to name a few. However, the one chef who most inspires me in my cooking is Emeril Lagasse: he has a big-flavor approach to cooking that I can really relate to, and I love how his passion for food and cooking shows through in his television appearance and cookbooks! Once I had my chef, it was time to pick a recipe.

I happened to have a pound of lovely jumbo shrimp and some of my favorite pesto from the local farmers market, so I knew I had found what I was looking for when I came across a recipe for Emerils Shrimp with Linguine in a Pesto Cream Sauce. I made a few small tweaks, but stayed pretty true to the original recipe. I decided to use a high-fiber penne pasta in place of the linguine, and I used half-and-half in place of heavy cream. The only addition I made was a bit of chopped sun-dried tomato...for a bit of extra color, flavor and texture. This dish was pretty quick to make. While the pasta water boiled, I peeled the shrimp...and I made the sauce while the pasta cooked.

Shrimp Penne in Pesto Cream Sauce

adapted from Emeril Lagasse

Step 1: Bring a pot of salted water to boil. While the water comes to a boil, peel and devein 1 lb. of jumbo shrimp. Place the shrimp in a small bowl, and add 1 tbs. Emerils Essence. Toss to evenly coat the shrimp with the spices, and set aside. When the water comes to a boil, add 8 ounces of penne and cook until al dente -- 10-12 minutes. While the penne cooks, make the sauce. Add 1 tbs. butter and 1 tbs. olive oil to a non-stick pan over med-high heat. Add the shrimp and sear for 2 minute per side.

Step 2: Remove the shrimp from the pan and set aside. Add 1/2 cup finely chopped yellow onion to the pan and cook for 4-5 minutes, until they are lightly caramelized. Add 3 grated garlic cloves and cook until fragrant -- about 30 seconds. Add 3/4 cup half-and-half, 1/3 cup of your favorite pesto, an additional tablespoon of Essence, and salt to taste. Stir to combine and bring to a boil. Boil until the sauce is reduced and thickened -- about 2 minutes.

Step 3: Drain the pasta, reserving 1/2 cup of the cooking water. Turn the heat on the sauce to med-low. Add the pasta, 1/2 cup reserved cooking water, 1 tbs. finely chopped parsley, and 1/4 cup diced sun-dried tomatoes to the sauce. Toss with tongs to thoroughly coat the pasta with the sauce and let cook in the warm pan for 3-5 minutes. Place the penne on a serving platter and arrange the shrimp on top. Sprinkle with shredded parmesan just before serving.

This pasta is fabulous: the sauce is creamy, with a nice spicy kick from the Essence. The pesto provides a nutty-basil background flavor, and the sweet jumbo shrimp cuts through the richness of the sauce. This recipe is simple enough to make on a weeknight, but its special enough to serve dinner guests. I tossed together a quick salad and heated up some store-bought garlic bread to serve on the side...and dinner was on the table in about 45 minutes.

Make sure to join us tonight at 600 CST for a Twitter chat to discuss our favorite celebrity chefs. In the meantime, make sure to go visit my fellow #SundaySupper food bloggers...you wont believe the wide variety of recipes theyre sharing today!

Starters or Snacks :

Martin at ENOFYLZ Wine Blog - Oyster and Brie Soup and Wine Pairings for Celebrity Chef
Linda at The Urban Mrs. - Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa
Erin from Dinners, Dishes and Desserts - Rachael Ray’s Cinnamon Popcorn
Cindy over at Cindy’s Recipes and Writings - Jamie Oliver’s Bread and Tomato Soup
Jeff at The Catholic Foodie - Drop Biscuits – Breakfast with Chef John Besh
Renee over at Kudos Kitchen By Renee - Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli

The Main Dish:

Sheila at Cooking Underwriter – Paula Deen’s Chicken in a Crock Pot w/ Sauerkraut and Apples
Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun
Claire at The Realistic Nutritionist – Alton Brown’s 40 Cloves and a Chicken
Sarah over at Crispy Bits & Burnt Ends - Michael Symon’s Lola burger with crab tater tots
Susan at The Girl in the Little Red Kitchen - Ina Garten’s Baked Shrimp Scampi
Katy over at Happy Baking Days - Mary Berry’s Treacle Tart
Tammi at Momma’s Meals – Lee Drummond’s Sloppy Joe’s
Lane over at Supper for a Steal - Bobby Flay’s Rosemary Bricked Chicken
Tara from Noshing with the Nolands - Michael Symon’s Pork and Apple Scallopini
Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by, Debi Mazar and Gabriele Corcos
Kris over at In the Kitchen with Audrey and Maurene - Rachael Ray’s Muffin Tin Meatloaf
Nicole from The Daily Dish Recipes - Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches
Becca from It’s Yummilicious - Ina Garten’s Grown Up Mac & Cheese
Alice at Hip Foodie Mom - Sunday Pot Roast with Risotto Cakes from Kelsey Nixon
Jen over at Juanita’s Cocina - The Neely’s White Turkey Chili
Brianne from Cupcakes & Kale Chips - Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis
Isabel at Family Foodie - Polenta with Garlicky Shrimp inspired by Chef Todd English
Wendy from The Weekend Gourmet - Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse
Bobbi over at Bobbi’s Kozy Kitchen - Cheesy Poblano Chicken
Patti at Comfy Cuisine - Tyler Florence’s Chicken Francese
Chris from Sustainable Dad - Pork Tenderloin with Jerusalem Artichokes and Negroni Vinaigrette
Roxanne over at The Roxx Box - Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille
Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese
Jamie at Mama Mommy Mom - Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’
Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s Pickled Pork

Amazing Sides:

Elizabeth over at The Hand That Rocks The Ladle - Emeril’s New Orleans Style Red Beans & Rice
Megan from I Run For Wine - Curtis Stone’s Acorn Squash Roasted with Thyme
Sandi over at Midlife Road Trip - Gabriele Corcos’s Gnocchi di Patate
Shelby at Diabetic Foodie - Orange Pecan Black Rice, adapted from Ina Garten
Katie from She likes Ruffles, He likes Truffles - Chef Fabio Viviani’s Spinach and Artichoke Risotto

Sweet Endings:

Kim over at Cravings of a Lunatic - Chocolate Cream Puffs with Hazelnut Filling
Renee over at Magnolia Days – Brownie Tart
Connie at The Foodie Army Wife - Inspired by Ree Drummond – Scrumptious Apple Coffee Cake
Paula over at Vintage Kitchen Notes - Bill Granger´s Cherry Tart
Pam from The Meltaways – Savannah Sheet Cake
Amber at Mama’s Blissful Bites - Huggy Buggy Bread Pudding
Jaime over at Mom’s Test Kitchen - Southern Tea Cakes
Amy over at Kimchi MOM - Crack Pie, I Can’t Quit You
Lyn from The Lovely Pantry - Sweet Potato Chocolate Chip Squares
Melanie at From Fast Food to Fresh Food – Sand TartsWine Pairings:
Martin at ENOFYLZ Wine Blog

Sauce It Up SundaySupper Featuring Amatriciana Sauce for Pasta

Its time for another fun #SundaySupper posting...and this week? Were getting saucy! Our host is Foodie Stuntman from Crazy Foodie Stunts. He challenged us to create a tasty sauce from scratch...it could be savory or sweet. When I saw this weeks theme, I knew exactly what I wanted to make immediately: homemade pasta sauce. I rarely take the time to make my own pasta sauce, so I tend to depend on Raos, my go-to jarred pasta sauce. However, I made Amatriciana sauce once and absolutely loved how it came out. Since this was several years ago during my pre-blogging days, I decided to make this amazing sauce again and share it with everyone. This ones addictive...and so easy to make!

If youve never had Amatriciana sauce, youre in for a real treat, my friend. Its made with only a few simple ingredients, but it makes for a fabulous pasta topping. Canned San Marzano tomatoes, olive oil, pancetta or bacon, onion, garlic, red pepper flakes and a splash of white wine. Thats it...but oh boy, is it ever magical!! I like to let the simmer for about an hour to really get the flavors to combine and intensify, but thats all hands-off time. When youre ready to serve the sauce, simply toss with some pasta and top with some parmesan. Add a salad and some crusty bread and dinners good to go!

I took a few liberties with authentic Amatriciana sauce. Originally, guanciale was used...but that pork product can be hard to find. Mario Batali says pancetta or even good bacon can be used. I had some bacon in the fridge, so I opted for that...if its good enough for Mario, it works for me! Traditionally, Amatriciana is tossed with buccatini (spaghetti with a hole down the center) and topped with pecorino romano. I had penne rigate and parmesan on hand, so I used that. Just dont skimp on the tomatoes, though. Canned San Marzano tomatoes are essential to this simple sauce.

Amatriciana Sauce

Adapted from many sources, including Mario Batali

Ingredients:

28-ounce can San Marzano tomatoes
4 ounces pancetta or bacon (or guanciale)
1-2 tbs. olive oil
1 small yellow onion, chopped
2 garlic cloves, grated or finely chopped
Generous pinch red pepper flakes
1/2 cup dry white wine
Salt & pepper to taste

Directions:

Step 1: Add the olive oil to a Dutch over over med-high heat. Chop the bacon or pancetta into bite-sized pieces. [NOTE: freezing the meat for 30 minutes before chopping makes it much easier to cut!]. Brown the pancetta or bacon until well browned. Add the onion, garlic and red pepper flakes. Cook until translucent, about 10 minutes.

Step 2: Remove the tomatoes from the can, including the puree. Break the tomatoes up with your hands...or use an immersion blender to break them up. Add the white wine and deglaze the pan using a silicon spoonula. When most of the wine has evaporated, add the tomatoes. Bring to a boil, then reduce the heat until the sauce is simmering.

Step 3: Simmer the sauce for at least 30 minutes, but an hour or so is best if you have the time. This allows the flavors in the sauce to really intensify as it reduces. Taste for seasoning at the end, and add salt & pepper to taste. Some recipes call for adding a bit of chopped Italian parsley or basil at the end, but its not essential. To serve, cook 1/2 lb. of penne rigate per package directions. Toss the pasta with the sauce, place in a large serving bowl, and top with grated parmesan or pecorino romano.

This sauce is simple, but its off-the-hook good! The slow simmer produces a complex flavor profile, with a nice smokiness from the bacon. Each bite has sweet onions and pieces of smoky bacon, and the ridges in the penne rigate help the flavorful sauce adhere to the pasta. I love this dish as is, but Michael likes a little bit more protein. I added some grilled chicken breast to his serving, and he was perfect. Ive read that Amatriciana sauce is good with seafood, so a skewer of grilled shrimp might also be a nice pairing with this pasta dish.

Wait until you see the variety of sweet and savory sauces that my fellow #SundaySupper contributors are sharing today. Im sure youll find several new recipes to add to your collection, so click on the links below to go see their offerings! Join the #SundaySupper conversation on Twitter later today. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 6:00 pm CST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Also...be sure to check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Savory Sauces

Port Wine and Fig Sauce from A Kitchen Hoors Adventures
Jalepeno Cranberry Sauce from Hot Mommas Kitchen Chaos
Homemade Steak Sauce from Juanitas Cocina
Tomato Kasundi from What Smells So Good?
Homemade Tartar Sauce from The Foodie Army Wife
Creamy Dairyfree Mushroom Sauce from The Not So Cheesy Kitchen
Homemade Teriyaki Sauce from Curious Cuisiniere
Red Wine Sauce | Molho de Vinho Tinto from Family Foodie
Guava BBQ Sauce from Basic N Delicious

Pasta Sauces and Pastas with Sauce

Chardonnay Seafood Sauce (with Linguine) from Country Girl in the Village
Italian-Style Tomato Sauce from Hezzi-Ds Books and Cooks
Homemade Guiltless Alfredo Sauce from Mommas Meals
Sicilian Marinara Sauce from Growing Up Gabel
Basil Pesto from Take A Bite Out of Boca
Angel Hair Pasta with Neapolitan Sauce from Cookin Mimi
Roasted Vegetable Pasta Sauce from Peanut Butter and Peppers
Lentil Marinara Pasta Sauce from Alidas Kitchen
Lamb Ragout from Maroc Mama
Black Walnut Kale Pesto with Zucchini Spaghetti from Sues Nutrition Buzz
Amatriciana Sauce from The Weekend Gourmet

Entreés with Sauces

Chicken Tikka Masala from I Run For Wine
Pork Tenderloin with Plum Sauce from That Skinny Chick Can Bake
Garlic Mushrooms In Red Wine Sauce from Kudos Kitchen By Renee
Jack Daniels Honey Barbecue Baked Wings from Chocolate Moosey
Salmon with Homemade Caper Onion Mayonnaise from Food Lust People Love
Chicken with Mushroom Demi-Glace from Crazy Foodie Stunts
Mrs. As Skillet Lemon Chicken from Cupcakes & Kale Chips
Philly Strip Steaks with Provolone Sauce and Caramelized Onions from The Texan New Yorker
Sweet & Sour Garlic Chicken Wings from Big Bears Wife

Sweet Sauces

Banana Pudding Sauce from Killer Bunnies, Inc
Raspberry Red Wine Sauce from Treats & Trinkets
Pumpkin Applesauce from Bobbis Kozy Kitchen
Dark Chocolate Salted Caramel Sauce from Daily Dish Recipes
Slow Cooker Applesauce from Citronlimette
Apple Cider Caramel Sauce from The Messy Baker
Port Wine Cranberry Sauce from Webicurean
Pumpkin Caramel Sauce from Noshing With The Nolands

Desserts with Sauces

Sticky Toffee Pudding w/ Toffee Sauce from girlichef
Salted Bourbon Caramel Sauce (over Chocolate Rosemary Cake) from Gotta Get Baked
Pear Tatin with Rum Caramel Sauce from Janes Adventures in Dinner
Bananas Foster from MidLife Road Trip
Baked Espresso Berry Pudding from The Urban Mrs
Caramel Apple Sheet Cake from Pies and Plots

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → >Sunday Supper Movement.

Linguini with Lemon Cream Sauce Lemon Pepper Shrimp Featuring California Lemons from Limoneira

One of my favorite cooking ingredients is lemon…there’s just something about lemons that works so well in a wide range of recipes! They bring a tart finish to mild seafood, a sunny brightness to veggies, and they cut through the sugary sweetness in all sorts of baked goods. Along with garlic, you’ll never find my kitchen without a couple of lemons waiting to be used! Limoneira, a California-based agribusiness, recently sent me a huge box of lemons in three varieties: California yellow lemons, Meyer lemons, and Variegated Pink lemons – striped on the outside and pretty pink flesh on the the inside! They sent the lemons in conjunction with their new Unleash the Power of Lemons campaign.

The goal of the campaign is to show how lemons can be used in a variety of ways: forhealth, beauty, cleaning, and food and drink. According to Limoneiras COO Alex Teague, “Lemons are one of the most versatile items in the produce department.” I have to agree! When I cook with lemons, I always put the rinds in the disposal afterward to freshen and clean the inside. But…my favorite thing to do with lemons is use them to create fantastic food and drinks! A few weeks ago, I shared my recipe for delicious Sugar-Free Strawberry Meyer Lemonade using some of the Meyer lemons that I received. The lemonade was perfectly tart-sweet and very refreshing on a warm Texas evening. I also used some of the California yellow lemons to create a fantastic quick pasta dish for our dinner: Linguini with Lemon Cream Sauce & Lemon Pepper Shrimp. By using lemon in both the pasta and the shrimp, its sunny brightness was able to shine through in every bite.

To make this recipe weeknight-friendly, I used Buitoni refrigerated quick-cook pasta and easy-peel shrimp. The sauce came together while the water for the pasta came to a boil. Then, while the pasta cooked, I gave my seasoned shrimp a quick sear in a hot pan. This dish took about 45 minutes to make, start to finish…including the time it took to peel the shrimp. Although cream sauces can be very rich, I opted to use half and half. My sauce was rich and creamy, with less fat and calories than if I had used cream.

Linguini with Lemon Cream Sauce & Lemon Pepper Shrimp

Inspired by Martha Stewart Living

Step 1: Bring a pot of salted water to boil. While the water is boiling, make the sauce. Heat a large non-stick pan over med-high heat. Add 1 tbs. olive oil and 1 finely chopped shallot. Cook, stirring occasionally, for 4-5 minutes. Reduce heat to medium and add the zest of one lemon and 1 cup half and half. Bring to a boil and cook for 8 minutes, until slightly thickened. Add the juice of one lemon and stir. Reduce heat to med-low.

Step 2: When the water comes to a boil, add an 8-ounce package of refrigerated linguini. Cook for 2-3 minutes, until tender. While the pasta cooks, add 3-4 basil leaves cut in a chiffonade and 1 cup chopped baby tomatoes. I used sweet mini San Marzano tomatoes, which I love. Drain the cooked pasta and add to the cream sauce. Toss to combine the ingredients and turn off the stove.

Step 3: While the pasta rests, quickly remove the shells from 1 lb. easy-peel jumbo shrimp (10-15 count). Rinse well and pat dry, then sprinkle liberally with lemon pepper seasoning and add 1tbs. Worcestershire sauce. Toss to combine and set aside while you prep the rest of the dish. [Note: I used Sugar and Salt Free Lemon & Cracked Pepper seasoning from Chef Paul Prudhomme’s Cajun Magic line.] Heat 1 tbs. olive oil in a large non-stick skillet over med-high heat. Add shrimp in a single layer. Sprinkle with salt to taste and squeeze half a Limoneira yellow lemon over the shrimp as they cook. Sear shrimp on both sides for approximately 2 minutes, until cooked through.

Step 4: To serve the pasta, use tongs to place some of the pasta on a warmed plate. Top each serving with some of the seared shrimp. Just before serving, sprinkle a bit of parmesan reggiano on top. Garlic bread and a simple tossed salad are the perfect accompaniments to this pasta dish.

This pasta was very good…the lemon flavor really shines through thanks to being prominently featured in both the pasta and the shrimp. The shrimp were quite spicy from the robust Cajun Magic Lemon & Cracked Pepper spice blend, but we thought the spice level paired perfectly with the cream sauce. We loved the hint of sweetness from the San Marzano tomatoes and the herbal freshness of the basil. We liked the texture that the half and half gave the cream sauce, but feel free to use heavy cream if you really want to indulge. We loved the lemons that Lemoneira sent so much that I’m going to be featuring them next month in a very special Lemon Week spotlight. If you love lemons as much as I do, you won’t want to miss this event!

Disclosure: Lemoneira sent me a box of assorted lemons to facilitate this recipe feature. Chef Paul Prudhomme Magic Seasonings also provided me with the seasoning used in this recipe. However, the opinions expressed are my own.

Halloween Spookyfood with Friedas Produce Featuring Spicy Purple Sweet Potato Oven Fries with Green Goo Dipping Sauce

Halloween definitely calls for serving up fun #Spookyfood to set a spooky mood! Whether you’re serving dinner before or after trick-or-treating -- or if youre planning a scary movie fest like I am -- today’s fun dish is a perfect addition to your Halloween menu. My friends at Frieda’s recently sent me some vibrant Stoke’s purple sweet potatoes to create some #Spookyfood to serve this Halloween. My mind immediately went to oven fries…served with a fun dipping sauce. The end result is my Spicy Purple Sweet Potato Oven Fries with Green Goo Dipping Sauce. The vibrant colors of the sweet potatoes and the dipping sauce are really fun…and the flavor is spicy good. All you need are some fun Halloween serving pieces and creepy decor to complete the Halloween mood!

If you’ve never had Stoke’s purple sweet potatoes, you’re in for a real treat. They taste similar to regular sweet potatoes, but they have a vibrant purple color and a richer flavor. I tossed the purple sweet potatoes in olive oil seasoned with herbs and spices. Just before going into the oven, I sprinkled them with coarse salt and fresh ground black pepper. While the fries baked, I whipped up the “green goo” dipping sauce to go on the side. This spicy dipping sauce is ranch dip made green by adding a puree of cilantro, green onion, and seeded jalapeno. The end result is definitely green…and monstrously good! This combo makes a great side dish paired with burgers or other sandwiches for your Halloween dinner.

Spicy Purple Sweet Potato Oven Fries

with Green Goo Dipping Sauce

adapted from Frieda’s…and a Friend’s Spicy Ranch

Ingredients for 2-3 servings:

For the oven fries:

1 large Stoke’s purple sweet potatoes, peeled
2 tbs. olive oil
1 tsp. finely chopped parsley
2 cloves garlic, finely minced or grated
1 tsp. dried cilantro
1 tsp. chili powder
Sea salt and cracked black pepper to taste.

For the Green Goo Dipping Sauce:

8 ounces light sour cream
½ cup mayo
1 packet ranch dip mix
2 tbs. chopped cilantro
1 jalapeno, seeds and membranes removed
3 green onions, cut into rough pieces
Juice of 1 lime
2 tbs. water
1 tbs. olive oil

Directions:

Step 1: Preheat oven to 400. Line a large rimmed baking sheet with foil or parchment; set aside. Cut the sweet potato into matchstick pieces 1/2-inch wide. For even cooking, try to get the pieces even thickness. Combine the olive oil, parsley, garlic, cilantro, and chili powder in a large bowl. Add the sweet potatoes and toss to evenly coat with the seasoned oil.

Step 2: Arrange the sweet potato fries on the rimmed baking sheet and sprinkle with salt & fresh ground pepper to taste. Bake for 20 minutes, then carefully flip them with a spatula. Add salt & pepper to the other side of the sweet potatoes and cook for an additional 10-15 minutes. The sweet potatoes should be browned and cooked through.

Step 3: While the sweet potato fries bake, prepare the dipping sauce. Add the water, olive oil, and lime juice to a blender or small food processor. Top the liquid ingredients with the cilantro, jalapeno, and green onions. Process until the ingredients form a green puree. Add the sour cream, mayo, ranch dip mix, and green puree to a large mixing bowl. Stir well to combine and spoon into a bowl – I used a small metal “trick or treat” bucket from Dollar Tree!

Step 4: To serve, place the sweet potato fries on a colorful Halloween platter. The plastic spiders I inserted among the fries are totally optional, but theyre a fun surprise when you bring the fries to the table! Serve the sweet potato fries with the container of “green goo” on the side for dipping.

This is such a fun Halloween side – but it can be enjoyed anytime of the year! The sweet potato fries are lightly crispy, with a bright purple interior. The spice level is moderate, allowing the mellow sweetness of the potatoes take center stage. And the “green goo”? It provides an amazing burst of flavor! It’s moderately spicy and a little tangy -- with the familiar flavor of ranch shining through.

If you prefer your dip on the milder side, use only half of a seeded jalapeno – or leave it out all together. I won’t tell! The leftover "green goo" also makes an excellent dip for crispy tortilla chips. I also like to use it as a spread on top of chicken sandwiches or cheeseburgers. I hope youll give this fun recipe a try for Halloween...and let me know how your friends and family enjoy it!

Disclosure: Friedas provided me with Stokes purple sweet potatoes to facilitate this post. All opinions expressed are solely my own.

Sasa Recipe

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Friday, May 22, 2015

El Yucateco Hot Sauce Giveaway Featuring Caliente Frito Pie Deluxe SauceOn CollectiveBias

Monday, May 4, 2015

Favorite Celebrity Chef SundaySupper Featuring Emerils Shrimp Penne in Pesto Cream Sauce

Thursday, March 26, 2015

Sauce It Up SundaySupper Featuring Amatriciana Sauce for Pasta

Friday, March 20, 2015

Linguini with Lemon Cream Sauce Lemon Pepper Shrimp Featuring California Lemons from Limoneira

Saturday, February 14, 2015

Halloween Spookyfood with Friedas Produce Featuring Spicy Purple Sweet Potato Oven Fries with Green Goo Dipping Sauce

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