Did Summer just smack anyone else in the face this week?
It got hot this week in San Diego…HOT!
Here I was thinking maybe this Summer will be different…maybe we’ll have this perfect 75 degree weather all Summer long. But reality kicked in and the days of sleeping with a comforter, blanket or even a sheet are long gone.
I’ve literally slept on the couch the last 2 nights since the living room gets somewhat of a breeze.
And since I can’t even sit without breaking into a sweat, most of the cooking for the next few months will be on the grill.
And I started out by making this Seasoned Grilled Corn on the Cob.
I had a hard time coming up for a name for these fries.
They aren’t really curly fries or shoestring. They are definitely skinny, but skinnier than any fry I’ve ever had.
Which is why I landed on the skinniest baked fries. I think its fitting.
So how do you get a potato this skinny? With a spiralizer of course. If you don’t have a spiralizer, I suggest getting one. It is really inexpensive and there are so many things you can do with it.
You can find the one I have here. I’ve had it for over 2 years, and never had an issue with it. Totally recommend it.
I picked the smallest setting for these fries – which is the same one I use when I make zucchini noodles.
As you spiralize your potatoes, you will need to break them off into 3 inch sections – if you don’t they can get as long as 2 feet.
Once you have your potatoes spiralized you will line 2 baking sheets with foil and spray them with nonstick spray.
Spread your potatoes out evenly and drizzle some olive oil and spices on top.
Put them in a preheated 400 degree oven for 30-40 minutes or until they are nice and crispy.
While they are cooking, you will want to put together your sriracha mayo.
Which is literally the easiest dipping sauce. Combine 1 part sriracha to 5 parts mayo and stir to combine. If you like your sauce spicier, you can always add more sriracha.
When your fries are done, pull them from the oven and pile on a plate. Add salt and some fresh parsley, and they are ready to eat.
They will be a little stuck together, but that is kind of the fun of eating them. Pull off a few with a fork (or your fingers) and dip them in the sauce. No need to be polite and neat while eating these.
Easy, and better for you than the deep fried variety 🙂
SKINNIEST BAKED FRIES WITH SRIRACHA MAYO
2 russet potatoes
1 tbsp. olive oil
1 tsp. garlic powder
1 tsp. paprika
salt, to taste
fresh parsley, diced (optional)
5 tbsp. mayo
1 tbsp. sriracha
Heat oven to 400 degrees.
Scrub and rinse the potatoes. Cut the ends of each potato off. Using the smallest setting on a spiralizer, cut potatoes into fries – making sure to break them off every 3 inches.
Line 2 baking sheets with foil and coast with non-stick spray. Spread potatoes evenly between the baking sheets and top each with olive oil, garlic powder and paprika.
Place in the oven and cook for 30-40 minutes – being sure to check on them occasionally so they don’t burn.
While the fries are cooking combine the mayo and sriracha in a small bowl and stir to combine. Refrigerate until ready to use.
Remove fries from the oven and place on a plate.* Top with salt and parsley. Serve with sriracha mayo and enjoy!
*They will be a little stuck together – just pick at them with a fork (or your fingers).
What better way to eat your veggies than by pairing them up with bacon and goat cheese?
My thoughts exactly. Which is why today we are making Zucchini Bacon Goat Cheese Roll Ups.
Lemon marinated zucchini slices, grilled, then rolled up with crispy bacon and herbed goat cheese.
Perfect appetizer for a party – make everything ahead of time and roll them up before the party starts.
Serve these up with extra lemon slices and you are good to go.
ZUCCHINI BACON GOAT CHEESE ROLL UPS
2 medium zucchini, sliced into 1/4″ slices
8 slices bacon, cooked until crispy
3 oz. goat cheese
1 tsp. dried basil
salt and pepper, to taste
Cut zucchini into thin slices and lay on a plate. Juice half of the lemon and pour over the zucchini. Top with salt and pepper to taste.
Heat a grill or indoor griddle over medium high heat. Spray with non-stick spray and add zucchini slices. Grill for 3-4 minutes, or until grill marks appear. Flip and cook for an additional 3 minutes. Remove from the pan to cool.
While cooking zucchini, heat another pan over medium heat. Add bacon and cook until crispy, flipping occasionally. Remove from pan and place on paper towels to drain excess oil.
Combine goat cheese and basil in a bowl and stir to combine.
When bacon and zucchini have cooled, take 1 piece of zucchini and top it with 1 slice of bacon. Place 1 tsp. of goat cheese at one end of the bacon. Roll up as tightly as possible and secure with a toothpick.
I know Cinco de Mayo was a week ago, but let’s be honest…guacamole is good any time of year. And this Grilled Veggie Guacamole is a fun twist on a classic.
My whole life my Grandma has had huge avocado trees in her back yard which means there is guacamole at every family get together. And even though I was the pickiest of picky eaters as a kid, and wouldn’t go near an avocado, at some point I finally saw the light and realized how amazing avocados are. And let me tell you…no one makes better guac than Grandma.
So every time I make guacamole I try to live up to “Grandma standards”.
Between the charred veggies and added cumin, this guac takes on a little bit of a smokey flavor, that I promise you won’t be mad about.
GRILLED VEGGIE GUACAMOLE
1/3 red onion, sliced in 2 rounds
1/2 jalapeño, sliced down the middle
1 lime, juiced
1/2 tomato, diced
handful of cilantro, roughly chopped
1/2 tsp. cumin
salt and pepper, to taste
red pepper flakes, to taste
Heat grill or griddle over medium-high heat. Spray with non-stick spray and add onion and jalapeño and grill for 2-3 minutes (or until there are grill marks) and then flip. Cook for an additional 2 minutes. Remove from grill to cool. When cooled, dice veggies.
Add avocados and lime juice to a bowl. Mash avocados with a fork. Add onion, jalapeño, tomato and cilantro to bowl and stir to combine.
Add cumin, salt, pepper and red pepper flakes and stir to combine.