Tag Archives: french fries

Reuben Fries

Do you guys remember those old Guinness commercials where it would show the grown men running down the stairs in their jammies like Christmas morning to the keg of beer sitting in their living room for St. Patrick’s Day?

Honestly, that is totally how The Hubs and I feel on this day.

We are beer drinkers through and through. So when the one day a year comes around that celebrates the drinking of tasty Irish beers, we get pretty excited about it. It has become a tradition for us to park it on the couch with a tall glass of Guinness or Killian’s, and watch Boondock Saints. We never miss it. Our St. Patty’s Day dinner has changed over the years, but most recently (except for a couple of years ago when I was pregnant with Monkey and couldn’t stand the site, smell, or thought of corned beef) we make a big deal out of noshing on Reuben sandwiches.

This year, I thought I would shake it up a bit and make the sandwich into a sort of french fry nacho thing.

Pretty excellent huh?

And since this is really more of a grown-up holiday, I had my special grown-up helper in the kitchen to help me.

I am trying really hard to resist the urge to say here, “so easy, even The Hubs can do it.”

…oops. Never mind.

Hang on tight friends, this takes pretty intense culinary know-how.

First you bake up some (gasp!) frozen french fries.

Then you brown up some thinly sliced corned beef in a pan, and chop it up along side some Swiss cheese.

Then you layer on the toppings, and put it back in the oven until the cheese melts.

Crazy difficult.

Crazy good.

Happy St. Patty’s Day!

Reuben Fries

serves 4 to 5

28 oz bag frozen steak fries

1/2 lb thinly sliced corned beef

1/2 cup sauerkraut

6 oz Swiss Cheese, chopped or grated

Thousand Island Dressing to taste

Cook fries according to package directions, and leave on baking sheet.

Preheat oven to 350.

In a medium sized skillet, brown corned beef slices over medium high heat.

Chop meat into small pieces and layer over the french fries.

Top meat with sauerkraut, followed by the cheese.

Bake for 10 minutes, or until cheese is melted.

Top with desired amount of dressing.

Crunchy Sweet Potato Pie Fries

As you know, I have a three year old. And if you know anything about three year olds you know that they enjoy the constant occasional game of dress up.

Here she is as a sweet little bumble bee.

And here she is last Halloween as a pup.

Hahahahahaha! This picture never ceases to make me laugh. I promise that she actually was into it by the time Trick or Treating rolled around. Actually, for that matter, she still asks to bust out this costume.

Sometimes my food likes to play dress up too.

Guess what I had for lunch today?


These little guys.

Holy Lord.

That’s right, friends. A sweet potato fry all dressed up like a pie, complete with a graham cracker crust.

In my ongoing efforts to go against the ubiquitous fall pumpkin recipe grain, I present to you yet another sweet potato recipe.

Let’s see, how can I describe these? They are all creamy and sweet and spicy on the inside. And crunchy and slightly sweet on the outside.

Oh yeah, and they are totally addictive too. Seriously. I could not stop eating these. If my pregnant friend had not come over and finished them, I would have definitely eaten the whole pan.

In a medium bowl stir together oil, apple cider vinegar, and spices.

Cut up a sweet potato into long, thin strips. Try to keep them roughly the same size so that they will bake up evenly.

Place the potatoes in the bowl with the spices and toss to coat.

Crush 4 graham cracker sheets into fine crumbs. You could use the food processor, but to save myself from a few dishes I actually just rolled them with a rolling pin right on my cutting board and then transferred the crumbs to a pie plate.

Dredge the potato sticks in the crumbs and lay on a greased cookie sheet.

Anyone care to guess how I cleaned off my fingers?

Bake for 20 minutes. Then turn the fries over and bake for an additional 5.

Sweet potato. Pie. Fries.


Crunchy Sweet Potato Pie Fries

1 small/medium sweet potato

1 tablespoon canola oil

1 teaspoon apple cider vinegar

1/2 tablespoon maple syrup

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon ginger

1/4 teaspoon nutmeg

dash cayenne (optional)

4 graham cracker sheets

Preheat oven to 425.

Crush graham crackers into fine crumbs. Pour into pie plate and set aside.

Slice sweet potato into even strips.

In a medium bowl combine remaining ingredients except graham crackers.

Toss potato strips into spice mixture to coat.

Dredge potatoes in graham cracker crumbs.

Bake for 20 minutes. Turn fries. Bake for 5 minutes more.