The unofficial start to summer is almost upon us!   In chatting with a friend of mine about Memorial Day plans, I realized that I hadn't outlined any menu plans either, so at some point in the next day or two I'll be elbowing my way through the grocery store with the rest of the masses and searching for inspiration. 

One thing I'll definitely be serving?  My amazingly easy sweet potato fries.  These are one of my absolute favorite side dishes and, frankly, I can't believe I haven't shared them already. 

They're incredibly easy to make, and because they're baked, they're actually pretty good for you (do they still count as "fries" if they're not fried? Eh, whatever. They're delicious.)  Does life get any better?  I submit that it does not.



EG's Baked Sweet Potato Fries 

3-4 sweet potatoes, peeled
1/4 c. vegetable oil (if you like them crisper, use 1 Tbsp)
1/3 c. Parmesan cheese, grated
pepper

1. Preheat oven to 400 degrees
2. Slice potatoes into strips (think steak fry size; about 1/2 inch thick and 1/4 inch wide)
3. Toss potato strips with vegetable oil and Parmesan cheese til well coated.
4. Spread potato strips in a single layer on a greased baking sheet.  Sprinkle with cracked pepper.
5. Bake fries for 30 minutes, or until lightly browned, turning every 10

Note: I haven't tried this yet, but I'm thinking that hitting these with cayenne pepper might be really yummy as well.  The combo of heat and sweet almost always makes for good eats.

I can't tell you how amazing these are.  Because of the sugar content in the sweet potato, it caramelizes and tastes as much like a dessert as it does a side dish.  But, because sweet potatoes are one of the superfoods, (they're super high in vitamins A and C, are a great source of fiber and have a lower starch content than white potatoes) you can actually feel really good about eating them.  Considering we're cannonballing right into swimsuit season, I need all the happy feels I can get!

Happy Memorial Day weekend everyone!

I LOVE summer sweets!  I'm a big fan things that are light and fruity (so many jokes, so little time...), so when the temperature starts rising, I start hankering for anything that fits that bill.

Sorbet is one of my absolute favorites, and as we received a fabulous ice cream attachment (from my fabulous in laws) for our Kitchenaid mixer this year, we decided to give it a shot.  Boy, am I so glad we did.  It was easy, delicious and the perfect treat for warm nights! Even if you don't have an ice cream mixer, a blender will work. The consistency will be a bit different, but it will still be delicious!!)  

Mango Strawberry Sorbet

Ingredients
5 c. Mangoes and Strawberries (I used both fresh and frozen as it can be difficult to find perfectly ripe mangoes) 
1/4 c. water (you can also use orange juice or lime juice if you prefer -OR- 1/4 c. Grand Marnier if you want to get crazy!)
1 1/4 c. Chilled Simple Syrup 


1.  Chop fruit to 1-2 inch pieces.


2.  In a food processor bowl, combine fruit and1/4 cup water, juice or alcohol.  Beat the crap out of it til smooth (Best. Recipe Writer. Ever.)


3.  Place a bowl under a mesh strainer and pour mixture through to remove any larger chunks (I found using the back of a ladle helped!).

4.  Place strained mixture into airtight container and chill in refrigerate for at least 8 hours.

5.  Once chilled, combine fruit mixture and simple syrup into pre-chilled freeze bowl ice cream maker attachment (follow manufacturer's instructions for chilling your freeze bowl!  Each model is different!).

6.  Stir at low speed for 10 minutes.  


7.  Pour mixture into airtight container and freeze for 2-3 hours.

8.  Serve with fresh fruit, cookies or shaved chocolate.  For beautiful presentation, try these Impressively Easy Sugared Fillo Cups!

Summer is the perfect time for finger foods.  (My mother would tell you that I think ANY time is a good time to eat with your fingers.  She'd probably be right.)  There's an upswing in get-togethers, barbecues, picnics and parties all of which have that wonderful laid-back feeling and fabulous grab and go fare.  But just because the food may be easy going, it doesn't mean it can't be elegant too!

These fillo cups have quickly become one of my favorite ways to serve and devour delicious nosh.  They also win major brownie points from me for being make-ahead friendly.  What's not to love?


Sugared Fillo Cups

Fillo Dough Pastry Sheets (located in the freezer section, usually near pie crusts)
1 Stick Melted Butter
1/4 c. White Sugar
2 Tbsp. Cinnamon (cocoa is another fun option)
1/4 tsp. nutmeg (optional.  You also might try cake spice, ginger, pumpkin pie spice or anise)

1.  Allow your fillo dough to thaw as per brand instructions.



2.  Preheat oven to 350 degrees.  Mix sugar and spices in small bowl.

3.  Working quickly on a dry surface, unroll one sheet of fillo dough.  It is very delicate and may tear at times.  Don't worry too much about this - just overlap the tears as best you can. 

4.  Brush with melted butter, and sprinkle with sugar and spice mixture.


5.  Lay another sheet of fillo over the first and brush with butter, sugar and spice.  Repeat until you have 6 layers stacked up. 


6.  Using a sharp knife, cut into six squares. 

7.  Carefully press each square into a greased muffin cup, allowing top edges to splay over.


8.  Bake for 7 minutes, or until golden brown.  Remove from oven, allow to cool for 1-2 minutes.  Twist carefully to remove fillo cups from muffin tin.  Allow to cool completely.


9.  The baked fillo cups can be stored in an airtight container for up to a week.


10.  Fill with ricotta cheese and fruit, chocolate mousse, peach compote or a delicious sorbet!



Bigger fan of savories?
Leave out the sugar, and sprinkle melted butter with lemon-pepper spice, Italian seasoning or smoked paprika.  Fill with chicken salad, egg salad, ham salad or try throwing in a few sliced tomatoes, basil, some mozzarella and drizzling with balsamic glaze for a delicious bite size caprese salad.