Apricot Kielbasa Slices with Sweet Potato Fries + the Perfect Dipping Sauce

I am feeling fall, fall, and more fall over here, which makes these two recipes perfect for this time of year because they highlight the color orange. And orange is everywhere these days. If you don't see it out your front door right now, check back tomorrow! :)

These two recipes are courtesy of Cooking Club (recently highlighted here), theme: the color ORANGE. Given the season, I feel it's quite appropriate to share my favorite dishes from that gathering. A Cooking Club meeting which actually generated a meal Mr. B would enjoy. A definite plus, my friends.

Y'all, I don't think I've met an easier supper that tasted like it took an awfully long time to make. I remember thinking, back when I first tasted this kielbasa, this was extremely tasty. It tasted like it'd been simmering all day long on the stove. I knew I must snag a few leftovers for Mr. B. Good thing, too, because he enjoyed it so much and requested it again a week later. Except when I make it for us, I don't use quite the full jar of preserves. We like it not as sweet, letting the flavor of the sausage come through a bit more.

But these fries! Alas, there were no fries to bring home to share. But since then, I make these sweet fries all the time. A perfect way to get a healthier fries fix. And, again, we don't like them too sweet, so I halve the sugar called for.

Plus, a short bout under the broiler makes them extra crispy. A favorite finger food on game days. Perfect with or without the sauce, but Mr. B is a huge fan of his dips, so give it a try. The lime in the yogurt sauce complements the sweetness of the fries quite well. Oh, and the sauce makes enough for a double batch of fries!


Apricot Kielbasa Slices with Sweet Potato Fries & Dipping Sauce
*recipe courtesy of my friends Kelly and Jenny

Serves 4 (with big side salad)

For the kielbasa:
1 lb kielbasa sausage, thinly sliced
1 (12-oz) jar apricot preserves
2 T lemon juice
2 t Dijon mustard
1/4 tsp ground ginger

In a large skillet, brown sausage, drain, and set aside on a plate. Add remaining ingredients to skillet. Cook over low heat , 2-3 minutes or until heated through and thickened, stirring occasionally. Return sausage to pan. Cook 5-6 minutes or until heated through. Serve warm.

For the fries:
2 medium sweet potatoes, peeled, and cut into spears
2 T olive oil
1 T light brown sugar
1/2 t kosher salt, plus extra for sprinkling
1 t ground black pepper (recipe actually calls for 1/2 t, but I love pepper on my fries)

Preheat oven 450 degrees. Line a baking sheet with foil; grease with cooking spray. Place potato spears in ice water for 3-5 minutes to blanch. Blot with paper towel and place spears on prepared sheet, tossing with olive oil. Spread into a single layer. Combine  sugar, salt, and pepper; sprinkle on potatoes. (I didn't use this entire mixture on mine.) Bake 15 minutes, then turn fries with spatula. Bake another 10-15 minutes, or until lightly browned and crispy. (I like mine extra crispy, so I turn on the broiler for a few minutes.) Sprinkle lightly with salt and pepper, if desired.

For the honey-lime dipping sauce:
6 oz plain Greek yogurt
1 T mayo
1/ T honey
1 T fresh lime juice
1/4 t cumin
1/8 t oregano
1 t parsley
1/2 t onion powder
1/2 t kosher salt

Mix all ingredients until well combined. Chill until ready to serve. Easy-peasy.

With Love and God Bless,
Brindi

Game Day #7: Dessert Ideas

It's Super Bowl Sunday!!!

Let the party begin!

I'm sure your party menu is planned and the spread is laid out. But here are a few last minute party menu dessert ideas.


Banana Bites (Melt some chocolate; dip in your banana slices, making sure to cover them entirely. Drizzle melted peanut butter or nut butter on top. Freeze on a baking sheet until set.)

These bites are so delicious, I can eat the whole tray.

[I'm still experimenting with these little bites, but I really like them dipped in cream cheese, then chocolate and then drizzled with peanut butter the best.]

These are the perfect dessert because guests can grab-and-go. This can be made the night before, which is also perfect for the hostess.

I've also found that an Ice Cream Bar goes over really well with party-goers. But keep it simple. Guests are going to want to get their ice cream and jet back to their spot to watch the game; they don't want to have to stand in-line while someone tries to decide which toppings he/she wants on their sundae. I recommend two flavors of ice cream and no more than four topping choices.

But I personally love dips. I like to think they last longer, are easy to throw together and will feed a crowd. This Raspberry Dip is my most current concoction. Combine everything in a bowl and serve it with an array of fruit kabobs.

The raspberries bring a bit of tartness to the dip, and I love it because it's super creamy and not super sweet. But, depending on your sweet tooth, you can easily adjust the sweetness.

Raspberry Dip with Fruit

Makes about 1 cup of dip

1/2 Neufchatel cream cheese, softened
1/2 c non-fat, plain yogurt
2 tsp powdered sugar
1/4 c fresh or frozen raspberries (fresh works best, but frozen was cheaper)
Sliced fruit, like apples, bananas, grapes, peaches, pears, etc. (pound cake or angel food cake works well, too)

Cream together the cream cheese, yogurt, sugar and raspberries until smooth. Chill until set/thickened. (This can also be done the night before.) Enjoy with desired fruit slices and cake squares.

*Note: This dip has a very strong raspberry taste, so a little goes a long way.

Let's Go GIANTS!!

Who are you rooting for?

With Love and God Bless,
Brindi

Game Day #5: Zesty Broccoli Dip

Happy Friday!

The weekend is finally here and I am ready to get my football party-ing on. There's only a few days left until the big game, and I'm kicking off the weekend with a zesty dip perfect for game time.

Whenever I make this Broccoli Dip for Mr. B and I, it's gone before it has the chance to cool down. (Which leaves us with scalded tongues, but it's soooo worth it. Honestly, we don't mind not being able to taste anything else for the rest of the day.)

And this dip is feisty.

The red pepper flakes add a nice little kick, and you'll feel it right in the back of your throat. Oh, it's nice. Mr. B is in love. He enjoys some heat. Which makes this dish nice because you can add as much or as little heat as you want. Or you can skip the red pepper flakes altogether if you're not a fan of the spice.

Zesty Broccoli Dip

Yields: About 3 cups total

1 c Light Miracle Whip
10 oz frozen chopped broccoli, thawed and well drained
1/2 c grated Parmesan cheese
1 c shredded mozzarella cheese, divided
red pepper flakes
crackers, pita chips, veggies, etc. for dipping

Preheat oven 350 degrees. Combine Miracle Whip, broccoli, Parmesan cheese, 1/2 c mozzarella, and desired amount of red pepper flakes in a bowl. Spread into 1-qt baking dish or 9" pie plate. Bake 20-25 minutes or until heated through. Sprinkle with remaining mozzarella. Continue baking 5 minutes or until cheese is melted. Serve warm.

We're so close to the end, so don't forget to check back tomorrow for another Super Bowl Party menu idea!

With Love and God Bless,
Brindi