Baked French Fries with Roasted Garlic Butter

Life is short, time is fast, no replay, no rewind, so enjoy every moment as it comes. SONY DSC

Driving home a few nights ago my 6 1/2 year old said “Mommy you know what stinks about summer? It comes and ends so quick. And that is not cool.” Spoken like a true summer lover. We talked about all the beauty that comes with the rest of the seasons and how she must learn to appreciate what each season brings. I am a summer lover myself and no matter how much I might love the beauty of fall and the holidays in winter and the onset of warmth in spring, nothing beats summer. We make the best memories in the summer and I can never get enough of the wonderful fun filled weekends we spent during those months.

Talking to Briana about all this made me think that life is too short and we can never rewind, even for a moment. There are days at work that I wish the day would fly by so I can go home and be with my family but then all I’m doing is rushing life by. Maybe that’s the reason to why Monday’s stink and the weekends go by so fast. Maybe if I simply learn how to slow down things won’t be so hectic and time won’t fly as fast as it does.

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I love potatoes in any form. French fries, hash browns, mashed, sweet, baked, stuffed, if it’s a potato I’ll eat it. What I don’t love is the grease and tons of calories and unhealthy fat that comes along with some of these recipes. So I’m taking matters into my own hands and making fries loaded with flavor not fat. The lemon thyme I grew in my mini container garden, roasted garlic and some  truffle salt turned these fries from plain to plain amazing.

You just have to try these for yourself.

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5.0 from 3 reviews
Baked French Fries with Roasted Garlic Butter
 
Prep time
Cook time
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Author:
Serves: 2-3
Ingredients
  • 4 large baking potatoes, cut into fries
  • olive oil (enough to generously coat the potatoes)
  • 1 tsp salt
  • 1½ tbsp Earth Balance (butter)
  • 2 roasted garlic cloves
  • 1 tsp fresh thyme, finely chopped
  • truffle salt
  • ½ tbsp fresh parsley, finely chopped
Instructions
  1. Preheat oven to 400 degrees.
  2. Mix potatoes with olive oil and salt. Spread on a baking sheet and cook about 45-50 min. The fries will be lightly golden.
  3. In a small saucepan over medium low heat melt butter, add thyme and roasted garlic. Using the back of the spatula mush garlic into butter. Turn off the heat. Set aside.
  4. Once the fries are ready, arrange on a serving platter and top with garlic butter. Season with truffle salt and fresh chopped parsley.

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Zucchini Turkey Burgers

Happiness consists not of having, but of being. It is a warm glow of the heart at peace with itself.
David O. McKay

Zucchini Turkey Burgers

What to have for dinner when endless salads, pastas and grilling recipes get repetitive and even a little boring. How about a Zucchini Turkey Burger? While I love all the wonderful dishes that scream summer I equally enjoy a good burger. But this isn’t your average boring turkey burger. This is a veggie powerhouse  loaded with zucchini and herbs served with great toppings like heirloom tomatoes and tzatziki sauce.  It’s got amazing flavor without tons of calories and it’s even good for you.

Zucchini Turkey Burgers

The abundance of zucchini and tomatoes this time of the year makes me get creative. I want to keep eating as much as I can of the summer’s most popular vegetables but eating them the same way gets monotonous. Adding zucchini to a burger is a great way to add extra veggies into your diet and sneak some onto the plates of your kids.

Zucchini Turkey Burgers

Zucchini Turkey Burgers

I’m going to make you even happier. I made baked Garlic Butter Fries to go along these burgers. A complete meal without guilt. I’ll be sharing my recipe for the fries later on this week but don’t be fooled by the name, these are actually good and very flavorful without any frying and any guilt.

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You know you’re a food blogger when you take a trip to the store just to get a burger bun because the one you have at home isn’t pretty enough. Yes, I drove to the grocery store to get one pretty bun because I knew I wanted to photograph and share this recipe. The funny thing is that Kurt tagged along without even saying anything about how crazy I am. This happens more often than usual now. Either I have lost my mind and my memory is heading in the wrong direction or this is absolutely normal when you’re a food blogger. The story of my blogging life.

Zucchini Turkey Burgers

Kathy Sig 2

5.0 from 3 reviews
Zucchini Turkey Burgers
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 lb ground turkey (preferably organic)
  • ½ yellow zucchini, grated and squeezed of excess moisture
  • 1 scallion, thinly sliced
  • 1 egg yolk
  • 1 tbsp fresh parsley, chopped
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tbsp store bought Tzatziki sauce
  • buns
  • heirloom tomato slices
  • lettuce
  • other toppings of your choice
Instructions
  1. Mix the first 7 ingredients together. Shape into burger patties and arrange on a plate. Place in the refrigerator for 15 minutes or until ready to use.
  2. Preheat a grill (i prefer cooking turkey burgers stove top), cook burgers on both sides until cooked through.
  3. Serve on a bun topped with Tzatziki and other toppings of your choice.
Nutrition Information
Serving size: ¼ lbs

 

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Corn Crab Chowder with Bacon

A delicious Corn Chowder loaded with crab and bacon is a satisfying and delicious meal especially when served with home made organic cornbread.

Corn Crab Chowder with Bacon

I am slowly accepting the fact that the summer is almost over. The realization that the heat is not coming back came when we returned from our trip. I climbed into the pool and thought my toes were going to freeze off. I quickly climbed out and it still took me about 10 minutes to heat through. I especially noticed how moody the temperatures are. Yesterday morning I needed a cardigan since it was only 60 degrees, but then later on in the day I felt like I was having a heat exhaustion  in my suit.

Maybe I’m just crazy. I’m sure spending 5 days in Mexico with 90 degree days was not helpful. Nevertheless summer is coming to an end and part of me is sad.

Corn Crab Chowder with Bacon

I love a good corn chowder but corn chowder with crab and bacon is a whole new game. Cornbread turned this into a complete dinner that was simply perfect. Even Briana loved it. That says a lot since I have a really hard time getting her to eat anything seafood outside of shrimp.

Corn Crab Chowder with Bacon

Corn Crab Chowder with Bacon

Have a great weekend friends :)

Kathy Sig 2

 

5.0 from 2 reviews
Corn Crab Chowder with Bacon
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 6 slices bacon, cut into strips
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 1 garlic clove, chopped
  • 1 large potato, peeled and cubed
  • 1 fresh corn on the cob, kernels cut off
  • 1 tsp chopped fresh thyme
  • 1 lb lump crab meat
  • ⅓ cup fat free half and half
  • salt and pepper to taste
  • 3 cups chicken stock
Instructions
  1. Heat a soup pot or a Dutch Oven over medium heat and sauté bacon until crispy. Using a slotted spoon remove bacon bits onto a paper towel lined plate leaving bacon fat in the pot.
  2. Add chopped onion, carrot, celery and garlic. Cook until the vegetables are soft. Stir in thyme, potato and corn. Season with a little salt and pepper.
  3. Pour in chicken stock, cover and simmer until the potato is soft.
  4. Add crab meat and half & half. Adjust seasoning and cook another 5 minutes.
  5. Serve topped with bacon crumbles.

 

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