Combine fresh peaches and ripe plum tomatoes to create the ultimate peach salsa recipe. 
Peach Salsa
Peach season is nearing the end and what better way to commemorate the season than to make a delicious fresh and homemade peach salsa. I’ve made mango salsa a few times, sadly never documented it here on Katie’s Cucina. While dreaming up ideas for dinner last week, I decided I would make a big batch of peach salsa verse my traditional salsa recipe that I make on a weekly basis. If dinner isn’t close to being ready by the time my husband gets home from work we typically have what we call an appetizer and indulge in some chips and dip. If my husband had his way he would eat greasy potato chips with fattening french onion dip. But me, being the good and health conscious wife I am always try to have healthy options on hand. Hence why I pretty much always have fresh salsa in the fridge!  It’s light enough to not ruin dinner yet filling enough to keep us content.
Peach Salsa
Back to my dinner planning. My husband went deep sea fishing for the first time in a year last month. He caught the biggest red snapper of the day on the east coast of Florida! That meant fish fillets for our freezer. Which I welcome with open arms since it’s been a year since our freezer has been stocked with fish! I have perfectly portioned bags of fish for two in the freezer. I take them out of the freezer the night before and place them into the refrigerator to thaw and by the next day they are typically thawed and ready to go by dinner time. Last week, I decided I would make blackened red snapper and top it with peach salsa. The dinner turned out divine and we found ourselves eating large spoonfuls of peach salsa with each and every bite of the white flakey fish (recipe to come)!
Peach Salsa
This peach salsa would also compliment a grilled pork tenderloin or chicken breast. Oh and what about a fresh summer spinach salad and using a few spoonful of peach salsa instead of dressing? Or of course you can scoop up the peach salsa with crispy tortilla chips! Peach salsa is perfect for munching on poolside, too!
Katie Original Recipe
Peach Salsa

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 cups

Peach Salsa

Ingredients

  • 2 tbsp fresh cilantro
  • 1 tsp lime juice
  • 1/4 red bell pepper
  • 1/4 red onion
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/2 tsp chili powder
  • 1 tbsp brown sugar
  • 3 Peaches, peeled and halved
  • 2 plum tomatoes, quartered

Directions

  1. In a food processor combine, fresh cilantro, lime juice, red bell pepper and red onion. Pulse for 5 seconds. Then add in the garlic powder, cumin, chili powder, brown sugar, peeled and halved peaches, and quartered plum tomatoes. Pulse for 5-10 seconds until diced up. Serve immediately or refrigerate in a sealed container for up to 3 days.
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I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.

Buffalo Chicken Flatbreads w/ @stonyfield Greek Yogurt Buffalo Sauce! #CleanPlateClub #StonyfieldBlogger #recipe

Even though I’m going on 4 months postpartum I still love buffalo chicken. The cravings have not left me. Flatbreads have become my new best friend. Well technically, they have been my best friend for the past few years. You will always find a package of flatbreads in my pantry. They make for a super easy dinner or a spur of the moment appetizer. When I sent my husband to Costco a few weeks ago for a rotisserie chicken I knew I wanted to make chicken pot pie and my homemade chicken soup recipe. I didn’t think I would have any chicken left on the rotisserie. I can stretch a $5 rotisserie chicken from Costco like no one else. Easily 2-3 meals.

Buffalo Chicken Flatbreads w/ @stonyfield Greek Yogurt Buffalo Sauce! #CleanPlateClub #StonyfieldBlogger #recipe

Since having Ryder, my husband has been very helpful in the kitchen. As I was chopping carrots, and dicing onions for the soup and pot pie I had my husband shredding chicken from said $5 chicken. The man can shred a chicken. Not only did I have an abundance of shredded chicken for my soup and pot pie, but I was able to bag and freeze one cup of shredded chicken. I love to have shredded chicken in the freezer on hand at all times! So when I needed to make a quick dinner a week later, what did I do? Defrost the frozen shredded chicken and make Buffalo Chicken Flatbreads. And because they were so good (and I still had enough chicken) I made them the next day while we were spending a few hours next to the pool at my in-laws house. These Buffalo Chicken Flatbreads made for an awesome appetizer for everyone to snack on pool side. Normally, my husband would be against me re-making the same recipe with less than 24 hours. He didn’t boycott this recipe to say the least. Buffalo Chicken Flatbreads w/ @stonyfield Greek Yogurt Buffalo Sauce! #CleanPlateClub #StonyfieldBlogger #recipe

To take this flatbread over the top I made a Greek Yogurt Buffalo sauce that I drizzled on top. The creamy sauce added to the depth of flavors that this flatbread was packing. So whether you are looking to dress up dinner or make a snazzy appetizer this recipe for Buffalo Chicken Flatbreads is sure to be a hit!

Katie Original

Buffalo Chicken Flatbreads

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Yield: 4 flatbreads

Buffalo Chicken Flatbreads

Ingredients

  • 4 flatbreads
  • 1 cup shredded rotisserie chicken
  • 1/4 cup green onions, diced
  • 1/4 cup buffalo sauce + 1 tablespoon
  • 1 celery stalk, minced
  • 1/2 cup whipped cream cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup bleu cheese
  • 1/3 cup Stonyfield Plain Greek Yogurt

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Pre-bake flatbreads for 2 minutes. While the flatbreads are baking combine the shredded chicken, 1 tablespoon diced green onions, 1/4 cup buffalo sauce and minced celery stalk. Mix until well combined.
  3. Remove the flatbreads from the oven, divide the whipped cream cheese among the four flatbreads and smear on each flatbread. Divide the buffalo chicken mixture, shredded cheddar cheese, and bleu cheese among the four flatbreads evenly. Bake the flatbreads for 5 minutes or until golden brown in color.
  4. While the flatbreads are baking combine the Stonyfield Plain Greek Yogurt with 1 tablespoon of buffalo sauce. Set to the side once combined.
  5. Remove the flatbreads from the oven, cut the flatbreads, sprinkle the remaining green onions on top of the flatbread. Place the greek yogurt buffalo sauce in a baggy, cut the tip off one of the corners of the baggy and pipe the sauce on top of the flatbread. Serve immediately.
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This is a sponsored post on behalf of Cost Plus World Market. 

Thai Style BBQ Hot & Tangy Sriracha Grilled Wings

The first day of summer is right around the corner. Summer to me equals bbq’s and grilling nightly. I try my best to not turn on the oven during the hot and oh-so humid summer months. My husband is a lover of all things wings, so on the weekends that we spend the afternoons at his parents house we like to bring over lunch or a snack to munch on. Last weekend, we brought over these Thai Style BBQ Hot & Tangy Sriracha Grilled Wings. My husband and my mother in-law devoured them. Sadly, I could not partake because they are a wee-bit too spicy and well the baby won’t enjoy his hourly dose of milk if I eat anything spicy. So for the time being I live vicariously through them *although I did have two bites of a drum. It was heavenly (and spicy). The chicken was super moist and full of flavor.

Thai Style BBQ Hot & Tangy Sriracha Grilled Wings

Since having the baby my husband has had to help out more in the kitchen. I am kind-of liking the nightly team work that we are experiencing together. Since 9 times out of 10 I’m feeding the baby when dinner should be cooking he is having to take charge. I give him directions and he follows through on them. Over the past month he has really started to master grilling chicken (which we eat almost nightly). The key to having really moist chicken is patting it dry, and coating it with olive oil followed by the seasoning. I promise you–this is our no fail method, and we are sticking with it. And hopefully he doesn’t read this post because he does not want anyone to know his chicken grilling secret!

Thai Style BBQ Hot & Tangy Sriracha Grilled Wings

When dining and entertaining for summer (or any time of the year) I love to go to World Market to get everything I need to throw a successful party. For this recipe I used the World Market Thai Style BBQ Hot & Tangy Sriracha Rub and World Market Olive Oil. Two ingredients that make this grilled wings recipe a hit at any party (or pool day).

Products shown and used from World Market: World Market Thai Style BBQ Hot & Tangy Sriracha Rub, World Market Olive Oil, Herringbone Napkin, and Small Lagoon Platter

Katie Original Recipe

Thai Style BBQ Grilled Wings

Prep Time: 1 hour, 10 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 18 wings

Thai Style BBQ Grilled Wings

Ingredients

Directions

  1. Clean, rinse, and pat dry wings and rums. Place in a gallon-size freezer bag. Pour olive oil over chicken, massage in bag then add 1/2 package of the Thai Style BBQ Hot & Tangy Sriracha rub. Seal bag and massage until all the chicken has been coated with the rub. Refrigerator for at least 1 hour.
  2. Preheat grill to high heat, clean and reduce to medium heat. Place chicken on grill. Grill for 20 minutes, turning every 5 minutes. Internal temperature should read 165 degrees Fahrenheit.
  3. Drizzle honey on top of cooked wings and squirt fresh lime juice on top as desired.

Notes

For added heat use the entire rub or mix in 1 teaspoon sriracha sauce with 2 tbsp honey to drizzle on top.

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Southwest Getaway

Want to get away this summer? Cost Plus World Market has partnered up with Southwest Airlines to offer four Great Summer Getaways. Enter for a chance to win a trip for 4 on Southwest Airlines. Sweepstakes includes:

  • 4 Grand Prize Packages:
  • Airfare for 4 on Southwest Airlines
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Participants can earn bonus entries for liking and sharing contest on FacebookTwitterPinterestInstagram pages for more chances to win.


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the easiest and most amazing cheesy artichoke bread

Are you ready for the most decadent bread you’ve ever tasted? I mean, how can you go wrong slathering a creamy cheesy artichoke spread on top of soft French bread? This recipe happened on a fluke, and I’m so happy I decided to photograph it before we devoured it. This recipe is all about using up leftovers, however, you can easily make a big batch of artichoke dip and use a full loaf of french bread. That is my plan the next time I go to make this bread.

cheesy artichoke bread

I had a quarter cup of leftover artichoke dip and instead of eating it as an afternoon snack I decided to mix it with some mayonnaise, shredded cheese, and garlic. Within five minutes I had a cheesy artichoke concoction that was ready to get slathered onto the last of my soft french bread.

cheesy artichoke bread I served my cheesy artichoke bread as a side with spaghetti bolognese. But let’s be honest this cheesy artichoke bread was the star of our dinner. We were both fighting over the last slices. This bread is perfect to entertain with. Make the spread ahead of time and right before your about to serve dinner slather it on to the bread and bake for 8-10 minutes. This recipe is for a quarter half of a loaf of soft French bread (cut your loaf in half lengthwise, then cut it in half width wise. One quarter of the bread was used–got it?). So whether or not you have leftovers or simply want to indulge in the most decadent cheesy artichoke bread on the planet, give this recipe a try!

Katie Original Recipe

Cheesy Artichoke Bread

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 5 slices

Cheesy Artichoke Bread

Ingredients

  • 1/4 cup leftover Artichoke Dip
  • 1/2 cup 6 Cheese Shredded Italian Blend
  • 3 tbsp Mayonnaise
  • 2 tsp minced garlic in water
  • 1/4 slice of Soft French Bread

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a medium-size bowl, mix together leftover artichoke dip, shredded Italian cheese, mayonnaise, and garlic until well blended.
  3. Slather the cheesy artichoke blend on top of the soft Italian Bread. Bake for 8-10 minutes until cheese is golden and bubbling. Serve immediately.
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Smothered Buffalo Chicken Chips from KatiesCucina.com

I’ve got another buffalo chicken recipe for you today. This time it involves chips. Yes, I know… not something I would normally post, but let me tell you–when you run out of fries and then all of a sudden crave nachos… buffalo chicken nachos the next best thing would be to use a plain potato chip. Combine the same great flavors of buffalo chicken dip and smother it over chips, bake them, and enjoy–life can’t get any simpler. Whether you decide to eat this for lunch like me (hey, no judging) or an afternoon snack while you watch your favorite sporting event I guarantee the buffalo chicken lover in your life will love this.

Smothered Buffalo Chicken Chips from KatiesCucina.com

I got the idea to make smothered chips after our recent trip up to New York City. We were eating at an Irish pub, and they had an Irish version of smothered chips with homemade potato chips. It was to die for. Lately, I’ve been able to do a little more spice and buffalo chicken sounded fantastic to me. So I combined the idea from the Irish pub with buffalo chicken, and out came Smothered Buffalo Chicken Chips. Best of all they are done from start to finish in 10 minutes. This recipe is for two, but you can easily double or triple it if you are serving this to a crowd! Then again, this was our lunch the other day–so maybe it would feed more?

Katie Original Recipe

Smothered Buffalo Chicken Chips

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 2

Smothered Buffalo Chicken Chips

Ingredients

  • 1 cup shredded pre-cooked chicken
  • 2 tbsp buffalo sauce
  • ¼ cup bleu cheese
  • ½ tsp onion flakes
  • 1 tsp dried parsley
  • 1 cup shredded cheddar, divided
  • ½ bag plain potato chips
  • green onions for garnish

Directions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. In a bowl combine chicken, buffalo sauce, bleu cheese, onion flakes, dried parsley, and a ¼ cup of the shredded cheddar. Mix well.
  3. On a baking sheet spread out the half bag of potato chips. Sprinkle ¼ cup of the shredded cheddar over the chips, followed by the chicken mixture and then the rest of the remaining shredded cheddar cheese. Bake for 5 minutes at 450 degrees.
  4. Remove from oven and garnish with green onions. Serve and enjoy immediately.
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Today, Sam from Sweet Remedy is here to share her recipe for Cherry Cilantro Mango Salsa. Sam and I have met a few times in real life and room together at BlogHer Food last summer. Can I just tell you she is the sweet person on the planet. The girl sacrificed her time to help me get ready for a big dinner at BlogHer Food –ironing my wrinkly dress while I raced around the room to get ready. That is a true friend for you! 

Cherry Cilantro Mango Salsa | Sweet-Remedy.com

Hi Everyone! While Katie is busy getting into the grove of Motherhood, she has enlisted some of her friends to entertain you. I do hope you stick around! I’m Sam from Sweet Remedy and today I’m ready for a picnic where I can eat a huge amount of salsa with fruit. How about you?

It’s April and I know that this salsa is more of a summer recipe but I’m hoping to propel full force into warmer weather. Katie doesn’t really have this issue, being from the sunshine state and all. Since I call New York home, I’m always cold and dreaming of warmth.

I’m ready for bright produce and frosty treats! Bring on the popsicles, ice cream and this Cherry Cilantro Mango Salsa!

The addition of fruit to this salsa gives it such a sweet taste, one that is perfect to help celebrate the rising temperatures in the North East.

I used Gourmet Garden Cilantro Paste in this recipe, but you can always use fresh cilantro instead!

So I do hope you’ll join me while I stuff fruit into my salsa and congratulate Katie and Jon on their baby bundle! I’m so incredibly thrilled that they are starting their family. The next time I find myself in Florida, which is usually about once a year, I hope to meet the little guy we’ve all been waiting for!

Original Recipe for Cherry Cilantro Mango Salsa from Sweet Remedy

Cherry Cilantro Mango Salsa

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4

Cherry Cilantro Mango Salsa

Ingredients

  • 2 cups cherries
  • 2 mangoes
  • ¼ cup red onion
  • 1 medium red pepper
  • 2 chipotle peppers (in adobo sauce)
  • 1 Tbsp cilantro

Directions

  1. Pit and cut the cherries in half or quarters, depending on how large you want your cherry pieces.
  2. Pit the mangoes and score each half with a knife by making light overlapping slices from one side to the other, being careful not to cut through the skin. Push up on the skin side and cut off the chunks that fan out.
  3. Dice the red onion and red pepper. Cut the chipotle peppers into small pieces. Mix all ingredients together and add the cilantro.
  4. Serve with tortilla chips.
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Easy appetizer recipe -- BLT CrostinisThe other weekend our friends invited my husband and I over for a barbecue. We get together with them 1-2 times a month. It’s always very impromptu and spur of the moment. They had a baby last May, so our sporadicalness has started to become a little more well planned, although there are still days where its Friday at 3 and we are all messaging back and forth about dinner that night. As my due date approaches each time we hang out, we all kid and say this could be the last time before baby. They told us we didn’t need to bring anything to dinner, but of course I can’t come empty handed.

BLT Crostini

The thought of BLT crostini’s had ran across my mind a few times over the past month. In my head it was going to be a quick and easy appetizer, a little on the fancy side, and hopefully satisfying. Oh and que in the messy part. That part I didn’t really think through until we were eating the bite-size BLT appetizer. Because I was tired and had been working on nursery projects that day I decided to go a short-cut route and serve it up with ranch dressing, although later I tested it with the Dill Buttermilk Salad Dressing and found it to be much more enjoyable. It’s all about preference. The day I made this recipe in my kitchen, I picked the cherry tomatoes from my garden. The only surviving tomatoes from our harsh Florida winter. I love green tomatoes, so I chose to cut up some of the unripe tomatoes from the vine.

Easy appetizer recipe -- BLT Crostinis

So, let’s rewind back to my friends barbecue. When I showed up with my individual containers everyone was intrigued. We had one person who despises tomatoes so her’s was just lettuce, bacon, ranch, and crostini, and then we have my husband and my other friend who don’t like bacon, so theirs had everything but bacon. This is really a versatile appetizer. And as you can tell even perfect for the pickiest of eaters!

Katie Original Recipe

BLT Crostinis

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 8-10

BLT Crostinis

Ingredients

  • 1 french baguette, cut into 1/2 inch pieces
  • 12 strips bacon, cooked
  • 1/2 cup cherry tomatoes, sliced in quarters
  • 2 tsp olive oil
  • salt and pepper to taste
  • 1/2 cup shredded lettuce
  • 1/4 cup Dill Buttermilk Salad Dressing or Ranch Dressing
  • Fresh cracked pepper, optional

Directions

  1. Cook bacon according to package. Place cooked bacon on paper towels to drain excess grease. Cut into 1-inch pieces.
  2. In a bowl, combine sliced cherry tomatoes with olive oil and salt and pepper to taste. Give it a good toss and set to the side.
  3. Toast sliced baguettes for 2-3 minute or until golden brown.
  4. Place a drizzle of dressing on each of the baguettes followed by a slice of bacon, shredded lettuce, and tomato mixture. Drizzle with additional dressing and cracked black pepper if desired. Serve and eat immediately.

Notes

You can prepare the crostini's yourself or have a few prepared with all the ingredients surrounding it--allowing your guest to create their own BLT crostinis.

To bump up the bacon flavor, rub a little bacon fat on both sides of the baguette before toasting. It will intensify the flavor.

I have made this recipe with traditional red cherry tomatoes and a mix of red, orange, and green cherry tomatoes from my garden. Both yield a delicious BLT crostini and are all up to preference and availability.

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Spinach Arugula and Cherry Tomato FlatbreadA few weeks ago my husband celebrated his 30th birthday. I asked him what he wanted to do (given that I’m 9 months pregnant and pretty limited on what I can do I didn’t want to be a party-pooper). I was willing to throw/ host a party at our house and/or do just about whatever he wanted. I wanted to make his birthday as special as could be. All he wanted to do was go to a local craft beer bar with friends. So I arranged that, and then managed to sneak over before we arrived to drop off a cake and some balloons and a 30 birthday banner for our reserved table. We had a good group of people come out–about 20 or so friends. Lots of friends we haven’t seen in a while. I was trying to make it all about Jon; however, it was more like our last happy hour outing before we will need a baby sitter.

Spinach Arugula and Cherry Tomato Flatbread

I will be the first to admit, I wasn’t exactly thrilled about the craft beer bar he chose. Let’s face it–I can’t drink, so really the only thing I have to look forward to right now is eating. And the food at this said beer bar is sub-par in my book. Anything I’ve ever had there was just so-so. They definitely do better as a beer bar then a food establishment (at least in my book, although all the guys love the food at the place). I was trying to be optimistic and when we got there I took a long hard scan at the menu.  I was starving and wanted to eat something I would actually enjoy. I decided to try the veggie flatbread. I mean how can they mess this up? When it finally arrived to the table I had a few bites and finally found something that I really enjoyed. I devoured the flatbread in seconds. It tasted like salad on a flatbread. About an hour later I was still hungry and decided I would order another veggie flatbread. I mean come on… who is going to judge… I’m a pregnant lady and if they were judging then shame on them. The flatbread was so good that I had been dreaming about it and wanted to recreate it at home. I mean how hard can it be to recreate a salad style flatbread. So I used all the same ingredients they listed out on their menu and I must say so myself its pretty darn close to the veggie flatbread I had at the craft brew bar. The only difference, I used a blend of arugula and spinach and their’s only had arugula. I left out the red onion because red onion and I aren’t really agreeing these days (cue insane heartburn).

If you are looking for a salad like flatbread, this easy recipe for Spinach Arugula and Cherry Tomato Flatbread will do the trick!

Katie Original Recipe

Spinach, Arugula, and Cherry Tomato Flatbread

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Yield: 1 flatbread

Spinach, Arugula, and Cherry Tomato Flatbread

Ingredients

  • 1 Flatbread (I like Archer Farms brand)
  • 2 tbsp Whipped Cream Cheese
  • 1/2 cup of Organic Girl Super Greens
  • 1/2 cup Mixed Organic Cherry Tomato Medley, halved
  • 1 tbsp Olive OIl
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Smear the two tablespoons of cream cheese on the flatbread. Bake the flatbread for 8 minutes.
  3. While the flatbread is baking mix together the greens and tomatoes. In a separate bowl mix together the olive oil, lemon juice, salt and pepper. Pour on top of the greens and tomatoes. Toss until well combined.
  4. Once the flatbread is done cooking, remove from the oven. Using tongs place greens and tomato mixture on top. Cut into 6 equal pieces and enjoy!

Notes

I like to use Archer Farms (Target Brand) flatbreads. Any flatbread though would work.

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Sweet Potato Irish Fries from KatiesCucina.com #recipe #Irish #fries #StPatricksDay

I’m back with another fry recipe. I would like to say that I feel like this one is a little healthier with fresh sweet potatoes not a frozen pre-packaged fry.  Clearly, I think the world can tell what I’m craving. At 36/37 weeks pregnant I’m still all about fries. Over the weekend, I went to the annual Southeast Produce Conference. This has been my goal my whole pregnancy. I just needed to make it past my husbands Birthday (which was last Thursday) and make it to SEPC. After that the baby was free to come (well I really want him to bake a few more weeks, but you get my point). While at SEPC I got to see all sorts of new product out in the market. While visiting the Mann Foods booth I saw crinkle cut sweet potatoes.

Say WHAT!??!? I had to get my hands on them, so a few seconds later they were in my cart and hours later in my fridge. The next day, I was hungry and craving fries like I do often and decided to make an “Irish” like recipe with my crinkle-cut sweet potato fries. Earlier that morning while at the grocery store I stopped by the deli to pick up a few slices of corned beef.

Sweet Potato Irish Fries

I received a few blocks of Cabot Cheese last week in the mail and decided to shred up a block of the Seriously Sharp Cheddar and use some of it for my sweet potato Irish fries recipe. I seriously love using my Magimix to shred cheese. It’s done in no time. What’s one more thing to clean? Especially if it means I’ll have a block of cheese shredded in like 10 seconds. I kid you not.

Sweet Potato Irish Fries #recipe #Irish

So as my husband was busy in the garage working on building the dresser (yes, he is building the baby’s dresser from scratch and it looks amazing–oh and I may have helped a little, too), I figured we needed a “snack”. This past Sunday was all about snacking and not so much about one big lunch per say. I baked up these beauties and had our snack ready in no time. We sat outside since the weather was gorgeous here in Florida (sorry for all those who are knee-deep in snow) and chowed down on these Sweet Potato Irish Fries.

I want to preface and say that I have no clue if people in Ireland snack on sweet potatoes. I’ve never traveled, although its on my list of places to visit. I just know that I loved the crinkle-cut sweet potatoes and I loved loading them up with cheddar cheese, corned beef, and green onions. The sweet and salty played so well together, and I can’t wait to go back to the store and stock up on these pre-cut “fries”!

Katie Original Recipe

Sweet Potato Irish Fries

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 2

Sweet Potato Irish Fries

Ingredients

Directions

  1. Preheat oven to 450 degrees Farenheit. Coat crinkle-cut sweet potatoes with olive oil, salt and pepper. Spread on a baking sheet and bake for 15-20 minutes (turning halfway) or until soft to touch.
  2. Remove the fries from the oven, place in a skillet or gather onto the same baking sheet. Sprinkle cheddar cheese on top followed by diced corned beef and green onions.
  3. Place the baking sheet/skillet back in the oven and broil for 3-5 minutes until cheese has melted and corned beef begins to crisp.
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Disclaimer: I received the sweet potatoes and cheese for free. In no way was I compensated or required to write about it–I just loved the products and want to share my opinions and experience with it. As always all opinions are my own. 


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Buffalo Chicken Bacon Cheese Fries from KatiesCucina.com

Yep, I’ve gone there again. I’ve made another version of ooey-gooey cheese fries. This time, I’m throwing buffalo chicken into the mix making these mouth-watering and purely sinful. Up until a few weeks ago I was not able to handle the heat. But something clicked and I’m slowly starting to handle the spicy food (although paying for it with extreme heart burn). These Buffalo Chicken Bacon Cheese Fries are out of this world. I’m not saying that because I created the recipe, I’m saying it because they will make you go back for seconds, thirds, and fourth, all until you realize their are no more fries left.

Buffalo Chicken Bacon Cheese Fries

On the day I made these fries, I also made the Grilled Sweet and Spicy Asian Sticky Drums for lunch. It was a Sunday, and my husband was working on the nursery while I was busy cooking in the kitchen. The playoff games were blaring in the background, and every now and then I would see my husband stop what he was doing (with wood in his hand coming in and out of the garage) to watch the game. These fries plus wings plus a break from nursery building was exactly what he needed! I called him to come eat (after I was done photographing our food) and he immediately sat down at the kitchen island to dig in to all the “football food”. This is a small batch recipe that feeds 2–you can easily double, triple, or even quadruple the recipe. I used half of a 32 oz bag of frozen crinkle cut fries to make the process go a little quicker. If you have the time and desire–make homemade french fries. Or use my semi-homemade method. I plan to whip up a very large batch of these fries for the “big game” tomorrow as well as a batch of my bacon cheddar cheese fries. I know they are going to be a big hit and I’ll probably be fighting people over the last few fries!

Buffalo Chicken Bacon Cheese Fries

Tip: If you are traveling to a party and want to bring these fries. Cook the fries at home, then assemble the toppings at your destination and broil them once your at the party for a few minutes. The fries will not be soggy and will be “fresh” and piping hot out of the oven! Your host/hostess will appreciate you are only using their oven for a few minutes rather than 20-30 minutes!

Katie Original Recipe

Buffalo Chicken Bacon Cheese Fries

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2

Buffalo Chicken Bacon Cheese Fries

Ingredients

  • 16oz Crinkle Cut Frozen Fries
  • 1/2 cup white cheddar, shredded
  • 1/2 cup cooked shredded chicken
  • 1/4 cup buffalo sauce
  • 1 tbsp green onions
  • 3 tbsp bleu cheese
  • 3 strips of bacon, crumbled

Directions

  1. Cook fries according to package.
  2. In a small bowl, while the fries are cooking, add shredded chicken, buffalo sauce, and green onions. Microwave for 30 seconds. Mix well.
  3. Once fries are done cooking, top with half of the cheese, buffalo chicken mixture, and layer with remaining cheese.
  4. Broil on high for 1 minute or until cheese has melted and is golden brown and bubbly. Enjoy immediately.
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