“More is More” Loaded Sweet Potato Fries

It’s been a while. At the risk of sounding delightfully cheesy, I’m just going to come right out and tell you why I’ve been away…I found the love of my life, and I married him in the fall. Not to distract from the food, but this is the kind of love that I want to shout from the rooftops every single day. He fills me to bursting with the most incredible joy…and he’s the best sous chef I’ve ever had.

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Now, I’ve made this recipe probably five or six times for him and some friends (with rave reviews), but the time I normally set aside to write was taken up by wedding planning and kitchen remodeling. Those are both wrapped up, so here I am, ready to reset and finally tell to you about this “more is more” recipe I created almost a year ago.

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When I came up with this dish, I was scouring the web for various loaded/smothered/covered sweet potato fries recipes and all that popped up were Mexican/California style fries with black beans, jalapeño, and sour cream. While that’s a pretty strong offering, I was hankering for something with a Mediterranean twist. The tahini sauce and fried egg components came to me first, and the rest fell into place like dominoes straight into my belly.

Ready? Gird your loins…you’re gonna …keep reading!

Sweet Potato and Roasted Broccoli Toasts

La mujer bebe vino. ¡Tú comes mi pato! …how rude! Aprendo español: I’m learning Spanish…from an owl in a smoking jacket with a monocle. (Haven’t learned how to say that latter part yet.) And I’m only three more gems away from the champagne tracksuit outfit. Yes, I heard it.

Broccoli toasts

He’s just so darned cute. I started by testing out of all of the beginning French, feeling like a boss, and then I decided my time would be better spent learning Spanish. French is so beautiful and I will always love it, but there’s just something about Spanish – it’s fun. You get to roll the Rs and sound outraged in a comedic fashion. ¡FLIPO EN COLORES!

If you’re interested in joining me on this adventure, it’s and app called Duolingo. I’m fully aware that the owl in formal attire cannot be rivaled, but does anyone have any other good ones I should check out? And if you’re up for even more fun today, you should head on over to Fiesta Friday for some great recipes by other wildly entertaining (silly? outrageous?) food bloggers.

Sweet potato and roasted broccoli toasts

My long-time French and foodie buddy, Elizabeth, and I had fun Keep reading…

Roasted Sweet Potato & Smokey Black Bean Tacos

Tacos

I don’t know exactly when I started cooking without recipes, but I do know it had almost everything to do with my mother. Ideas from the Food Network and cooking magazines also helped in the process. If you watch a seasoned cook like my mother or your favorite TV chef, you’ll notice that most recipes (aside from baked goods) are by taste and feel – they will sprinkle in spices or drizzle in vinegar and olive oil. When you reference the recipe online or in the file, you’ll notice that exact measurements are listed, but when you watch what the cook does, it’s not that. They don’t pull out the measuring spoons and cups for every ingredient – things are “eyeballed.” They’re tossing things in here and there with zest and a flare. That beauty comes with some guidance, time, and practice.

It’ll start with a recipe that you follow to a T. And I would recommend that for a beginning chef, but as you go along, cooking with other people, you’ll learn where you can take liberties in a recipe. You’ll learn more about what flavors go well together and how to time things, and with any luck, soon you’ll be like my mother – not only whipping up delicious meals on the daily, but also whipping up a meal when it appears as though there is nothing to eat in the cupboard.

Tacos

I love cooking, because the combinations of flavors are endless. There is always something new to learn (which is why I have this blog in the first place). It’s one of my favorite ways to spend time with people. And when you’re done, you have a beautiful meal to share.

Don’t stop now! Keep reading…