Sweet Potato Oven Fries

Sweet Potato Oven Fries

2 large sweet potatoes, peeled and cut into fries
1-2 tbsp olive oil
1-2 tsp sea salt
1 tbsp pepper
1/2 tsp cayenne pepper
After peeling and cutting sweet potatoes, arrange them on a large non-stick baking sheet.  Drizzle fries with olive oil (enough to cover, but not enough to drown them in oil).  Using tongs, toss fries to get them covered in olive oil.  Sprinkle sea salt over fries (we've been trying to cut back on salt, so I didn't use much, maybe 1-2 tsp).  Sprinkle a generous amount of black pepper over fries.  Finally, lightly sprinkle fries with cayenne pepper for a little spice (feel free to eliminate this step if you do not like a kick).  Toss fries again with tongs to cover, use more seasoning if you'd like.  Bake at 425 degrees for about 10 minutes.  Turn fries over and bake an additional 10 minutes.  Serve with ranch dressing.

Grilled BBQ Ribs

Grilled BBQ Ribs

4 lbs baby back ribs
3 garlic cloves, minced (I used the already minced kind)
1 tbsp sugar
1 tbsp paprika
2 tsp salt
2 tsp pepper
2 tsp chili powder
2 tsp cumin
For BBQ sauce:
1 small onion, finely diced
2 tbsp butter
1 c ketchup
1/4 c brown sugar
3 tbsp lemon juice
3 tbsp Worcestershire sauce
2 tbsp cider vinegar
1 1/2 tsp ground mustard
1 tsp celery salt
1/8 tsp cayenne pepper
Rub ribs with garlic; place in a shallow roasting pan.  Cover and bake at 325 degrees for 2 hours.  Cool slightly.  Combine first 6 seasonings and rub over ribs.  Refrigerate covered overnight (or at least 8 hours).
In a small saucepan, saute onion and butter.  Stir in remaining ingredients and bring to a boil.  Reduce heat and cook 10 minutes or until thick.  Remove from heat, reserve 3/4 cup sauce.
Grill ribs, covered, over medium heat for 12 minutes, turning and basting with remaining sauce.

The Best Hotdog Chili

The Best Hotdog Chili

1 lb ground beef
1/2 c Heinz ketchup
3 tbsp chili powder
1 tsp black pepper
1/2 tsp cayenne pepper (use less if you don't like spicy food)
1/3 c water
Place uncooked meat and water in a medium saucepan on medium heat.  Break up meat into small pieces.  Add ketchup, stir well.  Mix in seasonings.  Continue to stir well until meat is broken up and chili is starting to boil lightly.  Reduce heat to low and allow to simmer, stirring occasionally, for 30 minutes.

Jalapeno Popper Dip

Jalapeno Popper Dip

2 pkg cream cheese, softened
1 c mayo 
1/2 c Mexican blend shredded cheese
1 4oz can diced green chiles, drained
1 4oz can diced jalapenos, drained
1 c panko breadcrumbs
1/4 c butter, melted
1 c grated parmesan, divided
Mix first 5 ingredients and 1/2 c grated parmesan in a large mixing bowl.  Spread into a 2 quart baking dish.  In a small bowl, mix melted butter, panko, and parmesan.  Sprinkle over top of dip.  Bake at 375 degrees for 20-25 minutes.  Serve with crackers.

Southwestern Sausage Quiche

Southwestern Sausage Quiche

3 eggs
1/3 c milk
1/4 c sour cream
1/4 c ranch dressing
1 1/2 c cheddar cheese
1/2 lb hot sausage
1 can Rotel, drained
1 pie crust
Brown sausage and drain.  Mix all ingredients in large mixing bowl.  Pour into prepared pie crust.  Cook on 350 degrees for one hour.  Allow to sit 10 minutes before serving.

Black Bean and Corn Salsa

Black Bean and Corn Salsa

1 can black beans, rinsed and drained
1 can corn, drained
1 can diced tomatoes with jalapenos, drained
1 jalapeno, seeded and diced
1/3 to 1/2 cup chopped cilantro
2 tsp lime juice
1 tsp salt
Mix all ingredients in large bowl.  Sit in refrigerator for 30 minutes to chill.  Serve with tortilla chips.

Minestrone with Hot Italian Sausage

This is a great spicy soup for a cold day.  It is very hearty and filled with vegetables.  It makes a ton so that you can freeze some for later.  Thanks to my mother-in-law for the delicious recipe!

Minestrone with Hot Italian Sausage

5 links hot Italian sausage
6 oz elbow macaroni
onion, diced
2 tsp minced garlic
1 can Italian style diced tomatoes, drained
1 can small lima beans, drained
1 can chickpeas, drained
1 bag frozen corn
1 can green beans, drained
1 red pepper, diced
1 zucchini, peeled and diced
3 cups cabbage, chopped and cooked
1 large carton beef broth (don't use low-sodium, I made that mistake and had to add salt later)
4 cups water
1 tbsp thyme
1 tbsp basil
1 tbsp oregano
2 tsp crushed red pepper flakes
Remove sausage from casing.  Brown with onion and garlic in large skillet, drain.  Cook pasta according to package directions.  Combine all ingredients in large stockpot, bring to boil.  Simmer for at least 30 minutes.  Serve with shaved parmesan cheese.