Fall Foodie: Sweet Potato Crostini

Good Morning and Happy Wednesday, everyone!

The work-week is halfway over, and before I jump into what few tasks I set aside for my half day at the office this morning and prepare to head on over to The Big E a little later on today- I wanted to share the first of what I’m sure will be many Fall-inspired recipes I recently cooked up (and will no doubt be revisiting again soon since we are pretty much officially in my favorite season right now!)

Sweet potatoes are probably my favorite vegetable because you can do many different things with them in the kitchen and they always taste delicious. Cut into fries? Added into stews? Turned into a traditional but delightful dessert? They’re fantastic- and very much something I love to cook/bake with this time of year.

These crostini, which are essentially a crispier and slightly smaller-sized take on a loaded baked potato- are the perfect pre-dinner or Game Day snack because you can top them with pretty much anything and they’re guaranteed to be a crowd favorite. For this particular batch- I opted for seasonal flavors that I thought would compliment the potato’s sweetness- but feel free to get experimental!

WHAT YOU’LL NEED:

  • 2 small sweet potatoes
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Sliced/cubed brie cheese (one piece to top each potato slice.)
  • ½ cup of cooked and crumbled bacon pieces
  • ½ cup of chopped and salted roasted almonds
  • ½ cup of chopped dried cranberries

READY? HERE’S WHAT YOU DO: 

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Cut the ends off the sweet potatoes and then cut the potatoes into ¼-inch-thick slices. Brush both sides of the potato slices with olive oil and season with salt and pepper.
  3. Arrange the potato slices on the prepared baking sheet and roast until they are golden brown and crisp, 17 to 20 minutes. Let cool completely.
  4. Top each cooled potato slice with a piece of brie and sprinkles of the toasted almonds, dried cranberries and bacon crumble. You can mix and match here- it’s totally fine!
  5. Serve and enjoy!

I honestly ate so many of these things in one sitting and I’m not ashamed to admit it. They’re so good!

I also read a recipe that topped the potato slices with cream cheese and smoked salmon- which sounded like it might be life-changing- so I may have to incorporate that into the next batch I make, as well!

But before I make another couple dozen of these and before I head off to enjoy my afternoon off- I’ve got some work to do over the next few hours.

As always, I’ll be back on Friday morning- as is tradition!

Enjoy your “Hump Day,” y’all!

xx

– Ashley –

Cozy Cooking: Smoked Gouda Potato Pancakes

Good Morning and Happy Friday, everyone! We made it to another weekend- and considering I almost *didn’t* make it to the weekend- I’m very grateful.

Last night, while en route to visit a friend for a pre-birthday dinner celebration since I won’t see them on my actual birthday- I was hit from behind by a woman speeding on the highway who failed to slow down for the line of traffic I had been stopped and waiting in. The collision caused some serious damage to the back of my car, and unbeknownst to me until later on when I attempted to get myself and my vehicle home safely- some even worse damage to my tires.

What made it worse was that when I went to pull over to exchange information and see if she was okay- she went around me and took off. The impact had caused my stuff to go flying around the inside of my car- so I didn’t get a photo of her car, her license plate, etc. It was a hit and run- and now I’m dealing with the fallout, the appraisal process, and a very sore back. I hope wherever she is- she steps on a Lego block.

I digress. I’m thankful it wasn’t worse- and even though I’m in some pain right now- I’m especially thankful it seems to be a superficial injury.

___________________________

We’re expecting a significant amount of snowfall here in New England this coming weekend, which means a couple of things- the supermarkets are going to be like something out a post-apocalyptic horror movie with people fighting for the last of the bread and milk (it’s a Northeast thing) and I am more than likely going to be spending a considerable amount of time indoors while the roads are cleared.

I’ve already done my grocery shopping for the next couple of weeks- so I’m ready for anything- and I know of at least one Winter-friendly, warming dish I can whip up if I don’t lose power! These Gouda-loaded potato pancakes are crispy, cheesy, super filling- and can make even the coldest climate feel a little more cozy and comfortable.

Best of all? They’re super easy and fast to make! I did a trial run of these earlier this week- and they came out fantastic!

WHAT YOU’LL NEED:

  • 1 lbs. russet potato, peeled
  • 1 small onion, peeled
  • ¼ cup flour
  • ¾ cup shredded smoked Gouda cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • Grapeseed oil, as needed
  • Sour cream
  • Sliced green onions

READY? HERE’S WHAT YOU DO:

  1. Coarsely shred the potato and onion on a box grater. Transfer shreds to a piece of cheese cloth and squeeze as dry as possible. Let sit for 2 minutes and then squeeze dry again.
  2. Whisk together the flour, salt and pepper. Toss the potatoes, onions, and cheese in the flour to coat and then the lightly beaten egg and stir until evenly coated.
  3. In a large skillet, heat up a generous amount of oil over medium heat until hot and shimmery. Drop the potato mixture by the tablespoon and flatten.
  4. Cook over medium to medium-high heat until edges are crisp and golden, about 1 1/2 – 2 minutes. Flip and cook the other side until golden, about 1-2 minutes. Drain on a wire rack or paper towels.
  5. Continue pancaking until potato mixture is done. Top pancakes with sour cream, green onions, and more shredded Gouda, if desired.

I could eat these pancakes every day for the rest of my life and never get sick of them. They’re like thicker, cheesier hash browns and are perfect for breakfast, lunch- or dinner!

Prior to the snowfall, I’ll be finishing up some things/loose ends in regards to my car accident and icing/applying a heating pad to my back to alleviate my pain. This coming Tuesday is my birthday- and depending on the weather and if I have a car or not- we’ll see what ends up happening for a celebration!

I hope you all have a wonderful, warm and safe weekend. If you’re from my neck of the woods- be careful driving and shoveling!

See you all next week!

xx

– Ashley –

Game Day Eats: Loaded Baked Potato Chips

Good Morning and Happy “Hump Day”, everyone!

I took today off from work- not only to get some errands done and spend time with friends/family visiting from the West Coast this week- but I’m also getting ready to go live on-air for Morning Glory at Indie617 bright and early this A.M. before I head on over to the Black Rose on State Street to grab lunch and catch an acoustic set by The Wombats!

There’s going to be plenty of updates on my Instagram for those looking to follow along!

With last night being Game 1 of the World Series (go Sox, by the way!)– I thought I’d share one of my favorite “Game Day” and tailgating party recipes I like to whip up before my local teams’ big games. It’s a fun spin on loaded baked potatoes- since you can serve these like nachos, instead!

WHAT YOU’LL NEED:

  • 5 medium red potatoes
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 6 pieces cooked bacon, crumbled
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • 3 tablespoons chopped chives

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Slice the potatoes into ¼-inch-thick rounds. Brush both sides with olive oil and arrange in a single layer on the prepared baking sheet.
  3. Season the potatoes with salt and pepper, and roast until they begin to turn golden brown on the base, about 15 to 20 minutes. Flip the potatoes over and roast until they are golden on the other side, 12 to 15 minutes more.
  4. Remove the tray from the oven and top each piece of potato with ½ – 1 teaspoon of crumbled bacon. Top with 1 teaspoon of cheddar cheese, and then return to the oven. Bake until the potatoes are golden brown and the cheese is melted, 6 to 8 minutes.
  5. Let the potatoes cool for 5 to 10 minutes, then garnish each with ½ teaspoon sour cream and ¼ teaspoon chives. Serve warm or at room temperature.

I could honestly eat an entire serving of these on my own if the opportunity presented itself- but sharing is caring and I made sure a couple of friends I had over last night to watch the game had enough of these chips to eat, too!

With plenty of nail-biting sporting events coming up, I know I’ll be making more of these in the next few weeks- and may or may not share them the next time around!

With a busy day ahead of me, I’ve got to get going- but here’s wishing you all a wonderful Wednesday! See you again on Friday!

xx

– Ashley –