I admit it, vegetable side dishes are kind of an obsession of mine! I’m also obsessed with cooking gadgets, so put two and two together, and you’ll know why I decided to make these spiral sweet potato oven fries.
Regular sweet potato fries are delicious, but let’s face it, they’re not an everyday kind of food. These spiral sweet potato oven fries have a similar taste and texture, but they’re a lot healthier! They’re great as a side dish, snack, salad topping or burger topping. You can cut the sweet potatoes with a vegetable spiralizer, or you can buy spiralized sweet potatoes in many grocery stores.
Ahh, key lime pie – it’s a dessert that always reminds me of a beautiful trip my husband and I took to the Carolina coast. I’m pretty sure we ate key lime pie every day while we were there. Beach vacation memories are especially appealing right now, as I’m looking out my window at February drizzle. I’m craving the tastes of summer, like this Greek yogurt key lime pudding – a recipe I contributed recently to the SoFab Food blog.
Greek yogurt key lime pudding is a healthier dessert you can have any time of year. It brings the sweet-tart taste of summer along with probiotics, protein and calcium, and it takes only a few minutes to make. It’s an American twist on an authentic Greek yogurt lemon pudding recipe.
If you love a simple dessert recipe with healthy ingredients, give it a try. You can get the recipe for Greek Yogurt key lime pudding now from SoFab Food.
Disclosures: This post contains links to a sponsored post.
I’ll be honest and say that my favorite thing about Sunday’s “Big Game” is the food! I love college football, but I’m not so much into the NFL. Still, who’s going to say no to an excuse to bring out a bunch of party food and spend time socializing?
What are you planning to make for Game Day? I’ve put together a list of some of our favorite party recipes to give you some inspiration.
Classic football food, crispy and delicious with no deep fryer in sight! Serve these with carrot and celery sticks plus an easy blue cheese dip.
Are you Team Buffalo or Team Barbecue? I can’t quite decide, so usually I serve both. These barbecue wings are crispy, sweet and smoky, and taste great with a simple ranch dip.
This crispy black bean taco recipe is by far our most popular! Our readers love them, and so do we! You can easily cut these small tacos in half or thirds to make them into finger food. Don’t skip the avocado lime sauce – it’s to die for!
Deviled eggs are classic appetizers, welcome at any party table. This week I was asked to bring an appetizer to a big family Christmas party, and I thought if I dressed them up in Christmas colors, deviled eggs would be perfect. I had to smile when I named this recipe “Christmas Deviled Eggs,” because normally Christmas and the devil don’t go together. When I looked into the history of deviled eggs, I learned that sometimes people in the Midwest and South call deviled eggs “angel eggs” when bringing them to church functions. So you can definitely call these Christmas Deviled Eggs “Angel Eggs” if you prefer.
Lately I’ve been looking for new healthy dessert recipes. I love something sweet, but I want to take care of my body at the same time. This Greek yogurt lemon pudding is a perfect everyday dessert that’s light and refreshing, with calcium, protein and nothing artificial. It takes literally 5 minutes to make, with only 3 ingredients.
I got this recipe from a cooking class I attended on a recent trip to Greece with my husband and 18-year-old daughter. The cooking class was one of the highlights of our trip! If you are ever in Athens, I recommend that you check it out. The teacher, Fofi, was a gracious hostess with a wealth of knowledge about Greek food. We made zucchini balls with tzatziki, dolmathes (stuffed grape leaves), Greek salad, spanikopita (spinach pie), roasted lamb with potatoes, and this Greek yogurt lemon pudding. All this in 2 1/2 hours! At the end of the class, we got to eat the food at outdoor tables while listening to traditional Greek music.
This Greek yogurt lemon pudding is ultra-easy and was perfect at the end of our big meal. I made it again soon after I got home, because I’ve become such a fan of Greek yogurt. The ingredients for this recipe are simple: one large container of plain Greek yogurt, one can of sweetened condensed milk, and one lemon.
Anyone who knows me knows I love Italy and Italian food. My husband’s family is Italian on his mother’s side. Recently his Italian immigrant great grandparents were honored with a historic plaque at the site of their former farm, now a city park. It was a great time for the family to get together, celebrate Italian heritage, and eat Italian food. Everyone brought snacks and appetizers, and I decided to make this sun dried tomato walnut pesto. This pesto is irresistible! The bold, bright flavors of sun dried tomatoes and fresh herbs perfectly complement the rich, mellow flavors of walnuts and olive oil.
I don’t know how many times I’ve walked by one of those food carts that sell cinnamon almonds and just had to stop and enjoy the amazing aroma – I love to smell roasted cinnamon almonds almost more than I love eating them. This recipe for sugar & spice pecans will fill your kitchen with the scent of toasted nuts, brown sugar, vanilla and spices, but with a savory touch of salt and a little kick of pepper.
Sweet, salty and spicy is an addictive combination. When I make these pecans, I usually find my family hovering around them as they cool on a sheet of waxed paper, waiting until they’re ready to eat. I make these pecans as a topping for salads, especially my Berry Spinach Salad with Feta, but they’re also excellent by themselves as a snack.
Lately, it’s been hard to get the whole family to sit down to dinner together. With two teenagers who are always at theatre rehearsals or basketball practice, schedules are unpredictable. I’ve started looking for recipes I can freeze in individual portions so the kids can prepare them easily and (I hope) eat less fast food when they’re ravenous after a long day. These green chile chicken taquitos have been a huge hit. They’re spicy, satisfying and crunchy, but baked instead of fried with about 300 calories each.
You can use any kind of cooked chicken as the base for the filling for these taquitos. The day I made this recipe I used cooked rotisserie chicken breast meat I bought at Costco, but you could use any cooked chicken you have on hand. Allie’s Crock-Pot Cilantro Lime Shredded Chicken works great in this recipe.
The cooked chicken is mixed with green salsa, canned green chiles, garlic and spices in a large sauté pan, and then simmered for a few minutes until most of the liquid has evaporated. You want the filling to be fairly dry and not soupy. The filling gets its creamy texture and richness from a little bit of cream cheese, and a bright finish from fresh lime juice and cilantro.
Microwave popcorn is a popular snack with our family. The smell of corn popping brings people running from all corners of the house, hoping for a “sample,” or maybe a little bit more. People in our family have been known to hide their stash of microwave popcorn in dresser drawers and closets, just to keep it out of other family members’ greedy hands.
Reading the ingredient list on a package of commercial microwave popcorn might send people running in the other direction, though. Most microwave popcorn contains the chemical preservative TBHQ, and the strong “buttery” taste and aroma of some microwave popcorn comes from chemical flavorings, such as Pentanedione.
A better alternative is to make your own microwave popcorn, so you control the ingredients. The cost is a lot lower than commercial microwave popcorn, and you can experiment with creative seasonings and flavor combinations. Another great thing about this recipe is that it’s lower in calories than most microwave popcorn – 30 calories per cup, compared to 64 calories per cup for “movie theater butter” microwave popcorn.
Hummus and I go way back. Back to the early ’90s, in fact. It’s a long story, but my daughter Allison – yes, the same Allison who is my FoodLove blogging partner – could not swallow solid food for the first couple of years of her life. Everything she ate had to be pureed, mashed, or chopped into tiny pieces. I was in graduate school in Chicago at the time, and Allison had a nanny – a lovely, tall, rail-thin young woman from Israel named Iris. Iris was sympathetic about Allie’s eating problems, and one day she told me, “I’m going to teach you how to make the most wonderful food, that my mom makes at home in Israel.” That’s when I learned how to make hummus.
Iris didn’t seem too impressed by my hummus-making efforts, and I’m sure my early attempts at hummus didn’t compare with her mother’s. But I thought it was a miracle. Here was a food that was nutritious, easy to make, inexpensive and delicious, that my daughter could eat. Bonus – my husband and I loved it, too! So I like to brag that I knew hummus before hummus was cool – in the United States, at least. Now you can buy hummus at every grocery store or 7-11, or by the half gallon at Costco, but it’s a lot cheaper to make it for yourself. I like to try different varieties of hummus, but my favorite is the traditional Middle Eastern style, flavored with lemon, garlic, cumin, parsley and olive oil.