Garlicy Goodness!

Some folks have a sweet tooth. You know, craving chocolate and things of that nature. I don't have that problem, but I do really love french fries. Forget the burger or sandwich, just give me the damn fries! And to be perfectly honest, the only thing better than crispy, crunchy golden french fries are garlic fries.

So naturally, I decided (as I do with most things) that I must create a way to make them at home and every so slightly improve the health quality of the experiment. Most people claim that the key to perfectly crispy, never floppy french fries is to fry them...twice. I wasn't too keen on that idea, so I baked them for round one and fried them for round two. Read on, but be warned: these are garlic coated CRACK.

Garlic fries
3 medium sized potatoes
Oil for frying
4-6 cloves garlic
A pinch of basil
1 tbsp olive oil
Salt for sprinkling
Fresh parsley and Parmesan for garnish

Preheat your oven to 350 degrees. Wash the potatoes and remove any eyes. Slice the potatoes lengthwise into 1/4 inch slices.

Then cut each slice into thin fries and soak in a large bowl of ice water.

Drain the fries in a colander and spread evenly across a few paper towels.

Grease two baking sheets and spread fries evenly over them. Place in oven for 20 minutes. In a small pan, brown garlic and basil on low for 1 to 2 minutes with a tablespoon of olive oil. Smear garlic mixture around the inside of a large glass bowl.

Place a medium sauce pot over medium-high heat and fill with a few inches of oil. Test the oil after a few minutes by placing a fry in the oil. If it bubbles and rises to the surface, the oil is ready. Remove fries from baking sheets and fry in batches until golden brown. Sprinkle with salt and toss with garlic mixture.

Spinach and Artichoke Dip!

 

I can’t tell you how many times I have written down this recipe for people. This dip is an absolute crowd pleaser and just so darn tasty you could very easily eat it for lunch. [We do!] After a long day of running around town, we don't exactly feel like cooking a full on meal. So we make a pan of this, some panzanella salad, and voila! Dinner.

Ingredients

8 oz package sour cream

8 oz tub cream cheese

1 small can diced green chilies [drained]

½ cup artichoke hearts [sliced into thin ribbons]

½ of a 12 oz package frozen spinach [finely chopped]

2 cloves garlic [minced]

1 tsp oregano

1 tsp basil

½ tsp pepper

½ tsp chili powder

1 small pinch of cyan pepper 

1 cup shredded parmesan cheese [divided into 1/3 cup and 2/3 cup]

Preheat your oven to 350 degrees and set out cream cheese so that it becomes soft and workable.

Chop the frozen spinach into slices and break up with a fork on the cutting board. Place all ingredients [except for the 2/3 cup parmesan cheese] in a large bowl and stir until combined.

Pour into an 8x8 glass-baking dish and spread to all corners. Sprinkle with remaining 2/3-cup parmesan cheese and cover baking dish with foil.

Bake for 30 minutes with the foil on, then remove and bake for another 15 minutes. Serve with a warm sliced baguette, tortilla chips and veggies!