This Spicy Red Pepper Hummus combines all of the things I love…spice and delicious dip. This is the perfect snack – healthy + homemade + tasty.
And I looovvvveeee hummus. There are so many options – garlic, roasted pine nut, chipotle, jalapeño – but for some reason I always seem to go back to the spicy red pepper. Especially when they have that chili oil in the center. So yummy.
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).
It is time to transport back to childhood with these Lemon Lime Popsicles.
Back to a time of running through the sprinklers in the front yard, watching movies on VHS and no cell phones – well maybe that’s not everyones childhood, but mine at least 🙂
And a staple of all of my summers was popsicles.
Does anyone else remember the combo packs with root beer, banana and lime flavored popsicles?
The strangest flavors to put together in one box, but for some reason they just worked.
So instead of making something super fancy, I wanted to take it back to the 90s and make something simple and refreshing.
Combine equal parts limeade and lemonade and pour into a popsicle mold. I added lime slices for a little bit of pizazz and lemon slices to the top of the mold to hold the popsicle sticks in place. Neither are necessary but both are fun (and add a little bit of flavor).
Let them set for 4-6 hours and enjoy.
What are some of your favorite summer childhood memories?
LEMON LIME POPSICLES
1 1/4 cups limeade
1 1/4 cups lemonade
lemon and lime slices (optional)
Combine limeade and lemonade and stir together.
If using lemon and lime slices, place them in the popsicle mold.
Pour limeade and lemonade mixture into popsicle mold and allow to set in the freezer for 4-6 hours.