Sweet Potato Fries and Dip

I've made sweet potato fries before, and I highly recommend them, but I'm always left wondering what to dip them into. Dip would add just the extra needed little something. I found a dip recipe in my new cookbook and decided to give it a try. It was delicious. Just what I was looking for.

Baked Sweet Potato Fries
1 lb peeled sweet potatoes cut into 1/4″ match-sticks (I didn't peel them)
2 T extra virgin olive oil
1/2 t cumin
1/2 t oregano
1/2 t coriander (I didn't have this)
1 t kosher salt
1 t parsley
1/8 tsp black pepper
Preheat oven to 425 degrees. In a small bowl combine cumin, oregano, coriander, salt, parsley, and pepper. Place sweet potatoes in a pile directly on baking sheet and drizzle with olive oil. Use hands to toss until all pieces are well coated. Sprinkle seasoning mixture on top and toss again with hands to coat. Arrange sweet potatoes in a single layer so that pieces are not touching each other. Place pan in oven and bake for 15 minutes. Use a metal spatula to gently flip fries and then return pan to oven. Cook for an additional 15-20 minutes or until fries are starting to lightly brown and crisp. Remove pan from oven and cool 5 minutes. Serve immediately.
*My notes: I thought there were a few too many spices. I didn't measure the sweet potatoes, but next time I'll use more potatoes or less spice.*

Honey-Lime Dip
6oz container plain, low-fat yogurt (I hate the smell of yogurt, so I substituted sour cream instead)
1 T mayo (low cal is fine)
1/2 T honey
1 Tbs 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 combined. Chill until ready to use.

Stovetop Kettle Corn

This is another one out of "Our Best Bites."

Combine in a measuring cup:
1/3 c popcorn kernels
3 T sugar

Get these things ready (set close by): A dishtowel to hold the lid onto the pan, kosher salt (I just used regular salt), a wooden spoon, and a medium-sized bowl.

Heat on med-high heat in a stockpot with a lid: 3 T canola oil.

When smoke starts barely billowing out of the pot, pour in the kernels and sugar. Mix this immediately with a wooden spoon for about 10 to 15 seconds before it starts to pop. Put the lid on. Every 20 seconds or so, move the pot back and forth and shake up and down until it is done popping. Quickly take the lid off and pour into the bowl. Sprinkle with salt. Stir to coat.

Matt doesn't even like kettle corn, and he likes this. This has also received rave reviews from all the boys' friends.

Brazilian Lemonade

I just recently got a new recipe book with a Barnes and Noble GC I've had for months and months. It was about to expire and I didn't know what to use it on. One day I saw the blog called, "My Best Bites" and decided to get their recipe book. I've loved every recipe I've tried out of it so far.

When I first saw this recipe, I thought, "YUCK." But at the top it says it is both of the ladies' favorite drink, so I thought I'd give it a try. We are very into lemonade at our house recently and we needed a new variation.

Wash the outside of 4 limes with soap (since you will be using the whole lime).
Cut them into 8 pieces.
Mix: 6 c of cold water
1 c sugar

Combine the lime pieces and sugar-water in a blender and pulse 10 times. (You might not have room in your blender to do it all at once. If not, just do half and repeat.)

Pour this mixture into a strainer, and use spoon (I use my hand) to press the rest of the liquid out. Put into a pitcher.

Add: 6 Tablespoons of sweetned condensed milk

I know, I know. It sounds odd. Just try it. It's yummy.

Pour over ice and serve immediately. The recipe book says this doesn't keep well, but I stored it overnight and tried it the next day, and I thought it was okay.