Sugared Wine Grapes &
Garlic Chive Fries
Welcome to a special themed edition of the Secret Recipe club!!! Whenever a month has 5 weeks the 5th week gets a special theme and is open to members across all of the groups! The special theme for today is Picnic/BBQ which is rather perfect for Memorial Day. I was given The Cookaholic Wife which is run by Nichole who is “owned” by Gidget and Itty von Kat – her adorable cats! I might be a dog person but totally understand the concept of being owned by a pet 😀 I totally failed this month at picking one recipe – but it’s a special day so that makes it okay to do two, right?!?!? First up: garlic-chive fries! Garlic + potatoes = WINNER!!! We had friends over for dinner and these fries were devoured in minutes – and for once my hubby didn’t feel the need to coat his fries in Old Bay. Next up: Frozen Wine Grapes. These were the dessert for the same dinner and omgoodness they just made the entire dinner seem so fancy. The best part is I was able to make them during baby’s morning nap, freeing me up in the afternoon to tidy up the place. Love love love anything that can be done in advance!
2 large russet potatoes
1 tbsp. olive oil
1 tbsp. fresh chives, chopped
1 tbsp minced garlic
1/2 tsp. salt
1/2 tsp. pepper
- Cut the russet potatoes into fries using a sharp knife or mandolin - making them as even as possible.
- Preheat oven to 450
- Place into a bowl and add the remaining ingredients tossing well to make sure the fries are coated. Pour onto a cookie sheet in a single layer. Bake for 12 minutes then flip and bake a final 12 minutes.
- Allow to cool slightly then serve and Enjoy!!!
by AmandaE at dancingveggies.com
With the fries the only change I made was using minced garlic in place of the garlic salt while the grapes were perfect as is so head over to Nichole’s blog for that recipe!!! These grapes could also be added to a sangria to give it an extra punch or as a practical alternative to a travel ice bag to make sure your food stays cool while heading to a bbq or picnic.
A bonus reason why you should check out Nichole’s blog?!?! She’s another Maryland blogger! I’ll overlook that she prefers Delaware to MD’s Eastern Shore, after all nobody is perfect! I’m actually finishing this post up from MD’s Eastern Shore so I might be a bit partial.
Black Eyed Pea Cakes
I have to admit that some of my favorite challenges are ones where I’m forced to use things already on hand – such as the Cook from your Pantry challenge on /52weeksofcooking. Not only do they force me to clean out things that might have been hiding in a back corner, but they also cause me to take stock of what all I’ve got – and what I might need. In this case I had purchased a few cans of black eyes peas with the intent to make Texas Caviar, which never happened. So I pulled those out and modified a recipe a coworker had given me a few weeks earlier for Black Eyed Pea Cakes. The original recipe came with some delicious Vidalia Onions (straight from Georgia!) and featured a few ingredients that weren’t exactly vegetarian friendly (again, recipe is straight from Georgia).
2 cans black eyed peas, drain with 1/2 tbsp of liquid reserved
1 tbsp olive oil
1/3 cup breadcrumbs
2 basil leaves
2 sprigs fresh thyme
2 springs fresh rosemary
1/2 vidalia onion, chopped
vegetable oil for frying
- Add all the ingredients to a food processor of blender and blend until mashed but not quite pureed. Slowly add more olive oil if needed.
- Form 4x2 inch patties on a cooking sheet lined with parchment paper then place in the fridge for at last one hour
- Cover a deep frying pan with at least 1/2 inch of oil and heat. Oil is ready when water flicked water "dances" across the pan. Add the patties one at a time, being careful not to crowd the pan, and cook for 5 minutes before flipping. Cook the other side for an additional 5 minutes.
- Remove cooked patty to another cookie sheet, this one lined with paper towels and allow to cook for 5 minutes.
- Serve and Enjoy!
by AmandaE at dancingveggies.com
These cakes weren’t the most stable when it came time to cook them, even after chilling in the fridge, but they were delicious! I served them with some coleslaw which added a nice crunch to the dinner. A green salad would also work – just need to have something with a bit of a bite so that the jaw doesn’t get bored! They would also make a great appetizer, just shrink the size to 2 inches and enjoy! With that the cakes could also be prepped the night before, or the morning of, depending on free time.