sweet potato hash (made with frozen fries)

I get a lot of emails asking for more one bowl easy recipes and one "frying" pan easy recipes.
I'm more than happy to share a one-fry pan easy recipe using frozen sweet potato fries.
Can one make a great hash using frozen sweet potatoes?
YES!

Actually, you'll be hard pressed to notice the difference in the hash between normal sweet potato vs. frozen sweet potato fries.
How did I get that nice char, crisp crust on the hash?
Easy, just defrost the sweet potatoes a bit before using.
Simply place the frozen fries on paper towels, let them defrost a bit (about 20 minutes, shorter if your kitchen runs hot). Don't skip this step, it helps take out some of the moisture in the fries which will help them crisp up better during frying.
Look for almost defrosted, with soft outside, but still frozen middle.
Then chop up into 1-inch pieces, try and keep them a uniform size.
Add olive oil to a frying pan, saute onions till a little brown, then place in the chopped sweet potato fries. Place them in as one layer, pushing down a bit, and let them cook till brown and crisp, then turn over.  At the very end I like to add in a few dashes of Worcestershire sauce and a couple pats of butter, stir, mix, until ready.
If you want spicy then a few dashes of tabasco sauce too.
Remove hash from pan and use the same pan for frying the eggs--don't clean it!
Since there is still a lot of flavor in the pan leftover from the hash.




quick & easy sweet potato hash (made with frozen fries)
print recipe

1 bag of sweet potato fries (12 - 15 ounce bag)
1 small/medium onion, chopped
2-3 TB of unsalted butter
a few dashes of Worcestershire sauce
salt & pepper to taste

cook notes:
Use peppers instead of onions or sundried tomatoes.
Feel free to add a bit of garlic as well.
Adding in cooked sausage is a nice addition as well.

Simply place the frozen fries on paper towels, let them defrost a bit (about 20 minutes, shorter if your kitchen runs hot). Don't skip this step, it helps take out some of the moisture in the fries which will help them crisp up better during frying.
Look for almost defrosted, with soft outside, but still frozen middle.
Next chop up into 1-inch pieces, try and keep them a uniform size.
Add olive oil to a frying pan, and over medium heat, saute onions till a little brown, then place in the chopped sweet potato fries. Place them in as one layer, pushing down a bit, and let them cook till brown and crisp, then turn over and fry the other side.
Don't keep flipping the hash browns, let them be and get nice and brown.
At the very end I like to add in a few dashes of Worcestershire sauce and a couple pats of butter, stir, mix, until ready.
If you want spicy then a few dashes of tabasco sauce.
This should make enough for 2-3 servings.

friday links

Happy Friday kids!


my homemade granola thins have been most downloaded for the week.

my copycat peanut butter twix bars are also very popular.

I'm ashamed to say, cookies & milk was dinner one night this week.

This is Roger.
He lives under my back deck, he loves sitting in the sun, swimming, and will eat a bite or two of my strawberries.
He's kind of friendly and I'm totally digging it.
I think he's a Libra :-)

I think the cape is finally having a decent spring in years.  It's been sunny, not humid, but cool.
AND not a lot of rain, thank goodness!
Normally the cape only gets winter then boom, right into summer with heat, so this is a blessing.

And this was dinner another night.  Better choices.

In an attempt to un-do damage from said chocolate chip cookie dinners dinner, I am having raw food
juices made fresh at Whole Foods Cape Cod.
This is a beet, kale, lawn clippings, apple, and lemon juice.

around the web:

summer cabin escapes
your brain on healthy food
fascinating photos of the changes on the cape cod coastline over the years
DIY lemon cups!
9 easy DIY popsicles
brain benefits of meditation
greek garlic sauce
health benefits of onions
7 habits of happy people
13 accidental inventions that changed the world
caramelized banana-peanut butter BLENDER ice cream
tick situations & solutions
puff pastry prosciutto wrapped asparagus
butter | opusculum
DIY maleficent glitter slime
ice baths: myth or recovery?
osteoporosis risk for men?  yes!
8 DIY medical treatments
the best looking greek salad I've seen in a while
your body on anxiety
macaron making advice
best way to soften butter fast
swedish butterscotch & sea salt cookies
what really causes obesity?
grow your own strawberries
cinnamon toast crunch raw pie
tangerine sour cream pound cake
perfect iced coffee
meditation is the key to success
why we choose to eat a clean diet
coconut-brown butter cookies
sea salt & honey ice cream (no machine needed)
one very epic selfie!
instagram 6.0 with adjustable filters & 9 new effects
15 hilarious attempts to make horrifying food look fancy
10 healthy morning pick-me-ups
giving nutrition it's due in bipolar disorder treatment
don't throw away your strawberry tops!
10 worst processed foods for people with diabetes

Have a wonderful weekend.

white chocolate brownies with lime

Why haven't I made a white chocolate version of brownies?
Since I've made so many other types using dark chocolate, why not white chocolate?
No brainer.
I thought of using just plain white chocolate, but it was kind of boring, so the next batch would be lime.  After all lime and white chocolate do pair together nicely.
This brownie creation is fairly much one bowl easy, just like the other brownie creations I've made.
The only hard part is the tempering of the white chocolate.
It's not that hard, but if you're uncomfortable tempering white chocolate since I know it's a bit harder than dark chocolate, just go low and slow.
Low flame, and low heat and keep stirring.
And just when it's almost melted, take it off the heat.
I keep meaning to do a video on tempering white chocolate right in the stove top and I forget.
:::writing that down now:::


Do they taste like a brownie? Almost.
They taste like birthday cake meets gooey sugar cookie.


Remember when melting white chocolate, use low heat and take your time while always stirring.


Never over mix the batter!


If you like gooey brownies then this is for you!
If you want them a bit firmer, bake a few minutes longer.


How long do they keep?  I don't know, sorry. These were gone in a matter of hours.
But I'm willing to bet 2-3 days?

white chocolate brownies with lime
from vanillasugarblog.com
print recipe

12 TB butter, plus 1 TB more for greasing pan
1 ¼ cup high-quality white chocolate chips
½ cup sugar
¾ ts sea salt
1 ts pure vanilla extract
1 cup flour
2 eggs, room temp, beaten well
3 TB fresh lime zest
2-3 TB fresh lime juice

cook notes:
the benefits of using high-quality white chocolate really make these brownies, plus they melt/temper better.
Choose a chocolate like Ghirahdelli, Valrhona, Scharffen Berger.
When you melt the butter and chocolate, please use a nice low flame so the melting goes smoothly and the chocolate doesn’t get too hot, which will make it taste bitter/burnt.  And let this liquid mixture cool a bit before adding to the egg mixture.
I added a lot of lime zest to these, if you don’t like lime zest then add less or none at all.  One could use lemon zest too.
These bake up fast, faster than the dark chocolate version.

Preheat oven to 350°.
Grease up an 8 x 8 baking pan with butter or non-stick spray. Set pan aside.
Melt the butter and chocolate chips together in a small saucepan over LOW heat, stirring constantly. When melted take off heat, set aside to cool a bit.
In a large bowl, mix the eggs with the sugar, beat well, add in the vanilla extract, lime juice and lime zest.
When the melted chocolate has cooled down a bit (warm ok) slowly add it in to the egg mixture, a little bit at first, mix really well, then more as you go along.  We want to do this slow to temper the eggs gently with the white chocolate.
Next dump the flour right on top of the mixture, then sprinkle on the sea salt.
Using a spatula mix until JUST combined, lumps are ok!
Pour  batter into greased baking pan.
Bake for 20-28 minutes. Mine were done at the 22-minute mark.
Very very gooey when hot from the oven!

Makes 9-12 brownies.

friday links

Happy Friday kids!


It's good, strong but good. Add a little bit of whole milk and ice and you're good to go.

By now you know the cape finally got it's own Whole Foods, and the sushi offerings there are so good.
Here is the spicy shrimp crunch roll. So good.

Have you made my one-bowl brownies?
They are quite popular, one of the most downloaded recipes so far.

In case you haven't tried this.....you simply must.

The tuesday after Memorial Day weekend and the beach was empty; they cleared out fast.
The cape traffic was so bad, that on Monday morning by 10am there was already traffic backed up and well past exit 5 on Route 6.  That's bad. Normally it doesn't start till after 12pm and only goes to about Exit 3.  I can only imagine what Route 6A was like (one lane roads).

The sun is very strong in May, you might not feel it since it's cooler, but the rays are very strong.
Make sure to wear a good & safe sunscreen.  I love Badger brand because it's all natural.
Not greasy either.

I am obsessed in love with the strawberry shortcake at Whole Foods.
Their poundcake is to die for good--must recreate!
This is going to be a long and fattening yummy summer.

around the web:

recognizing the early signs of osteoporosis
probiotics linked to reduction of allergies, psoriasis + more
what makes your eyelid twitch?
how much fat should I eat?
sensitive to gluten? a carb in wheat may be the culprit
whole fruit ice pops
neiman marcus cookie recipe
how breast cancer 'expresses' itself
why self pity is harmful
little apricot cakes
creating space for sciatic nerve pain
homemade animal cookies
what causes memory problems
how to pit a cherry using a paperclip?
22 bizarre photos aka 'what's going on here?' (LOL!!)
gluten free fig bars
universal antidote for snake bite promising
apple cider vinegar myths
gluten free fried chicken from ATK
recognize the "cape cod" hedge at the bourne rotary?
60 rare history photos
tool to better screen & treat aneurysm patients
mind blowing illusions!
why we get hooked on sushi
a tiny 'heart-shaped' island
vietnamese fried chicken
caramel-maple mud cupcakes w/ fudge frosting!
artisan chocolate bars
age 71, he earns his 3rd degree
are you a good mind reader?
what is gelatin and do we need?
churro-cheesecake bites
pistachios: could help avoid diabetes
4 psychological traps that keep us stressed, anxious & trapped
natural sunscreen: foods that help protect you from the sun
surprising effects drinking hot water & lemon had on me
foods you can eat well past their expiration date
more good news about eating yogurt
5 things you can do today to help you sleep better
wonderful interview with david lebovitz from ATK
taco salad with paleo catalina dressing
pb cup icebox cake
brownie & oatmeal monster cookies
I love this: ballet dancers talk about their most challenging moves
24 hours of HAPPY! Yes Yes Yes!

and with that last one....have a wonderful HAPPY weekend!

vanilla-lime cream cookies

I've been seeing a bunch of recipes lately using fresh citrus zest and it made me want to try and create a cookie--a creamy limey cookie.
I based these cookies off the very popular coconut cream cheese cookies.
With that said, if you do make these cookies, try adding a handful or two of toasted coconut in there.
Why I didn't do that I haven't a clue, but foodie hindsight is 20/20 right?


I baked some at a higher temp to see if I could get a crispy cookie since these are chewy by nature.
If you want crispier cookies bake at 375 degrees for 10-14 minutes.


I used 2 heaping tablespoons of fresh lime zest; I wanted a good amount of twang in there.

Using a combination of pure vanilla extract and vanilla bean paste really helped the vanilla flavor shine through.



vanilla-lime cream cookies
based on the coconut cream cheese cookies
print recipe

2 cups + 2 TB flour
1/2 ts baking soda
1/2 ts (oversized) salt
12 TB (1 1/2 sticks) unsalted butter, softened
8 oz. cream cheese softened
¾ cup light brown sugar, packed
½ cup sugar
2 TB of fresh lime zest
the juice of 3 limes
1 ts pure vanilla extract
1 ts vanilla bean paste

cook notes: 
For crispier cookies, bake at 375 for 10-14 minutes.
For chewy cookies see instructions at bottom.
You can easily use lemon zest or orange zest.

Whisk the flour, baking soda, and salt in a small bowl; set aside.
With stand mixer, or by hand mix butter and cream cheese together until smooth.
Add in both sugars and beat until thoroughly combined.
Beat in vanilla extract, vanilla paste, lime juice and zest until combined.
Add dry ingredients & beat at low speed just until combined.
Cover dough securely with plastic wrap and chill two hours or overnight.
When ready to bake cookies preheat oven to 350 degrees.
Drop dough in round dough balls with a slight flatten, onto parchment lined baking sheets.  Bake for 12-14 minutes or until edges are set and bottoms are light brown. Do NOT overbake!
Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.
Should make about 28-30 cookies.