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Fries with Garlic Aioli

This is a sponsored conversation written by me on behalf of McCain Foods. The opinions and text are all mine. #MyMcCainPotatoes #CollectiveBias

Fries with Garlic Aioli is winning game day snack time with a delicious dip made with mayo, roasted garlic cloves and lemon juice that goes perfect with McCain® Seasoned Curly Fries Seasoned Potato Fries. 

This time of year is crazy busy in my household between holiday gatherings, Birthday parties, end of year school functions and game day hang outs with friends. Of course, I love hosting our game day events and one of my go-to spreads are fries with dips. So simple, so delicious and there is something for everyone. One of my favorite fry and dip pairings happens to be McCain Seasoned Curly Fries Seasoned Potato Fries with a homemade aioli. McCain® products are great for dipping and can be found at your local Walmart in the freezer section. 

You can get $1.50 off when you purchase 2 participating McCain products at Walmart. You can submit your rebate & learn more details HERE. 

Valid until 5/31/19

McCain Foods is the world’s largest manufacturer of frozen potato products established in Canada and is on the path to be a household name here in the United States. Let McCain products help you easily create a tasty game day spread with the variety of fries all made with real potatoes with crispy exteriors for a satisfying crunch with every bite. Also try McCain® Smiles® Mashed Potato Shapes for super fun shapes that both kids and grow ups will enjoy. 

 

Hosting Game Day Tips

Hosting game day doesn’t have to be stressful. Here are my TOP 5 TIPS to make hosting a snap. 

  1. Use disposable plates, napkins, utensils and cups for easy clean up. 
  2. Have plenty of drinks and keep them cold so remember extra ice. 
  3. Finger foods will help you win big with your guests and give you easy party prep and cleanup. 
  4. Make sure the game viewing area is comfortable and has plenty of seating. 
  5. Are kids attending? Make sure there are snacks and drinks that are kid friendly. Also, set up a safe play area for the kids to run and jump. 

Fries with Garlic Aioli

Garlic Aioli may sound a little fancy but is quite easy to throw together and adds so much flavor to McCain Seasoned Curly Fries Seasoned Potato Fries or any other McCain fries. You start by roasting a bulb of garlic in the oven with just a little olive oil. The garlic becomes soft so you can easily squeeze the garlic out of the cloves to add to a little mayonnaise, lemon juice and more olive oil to create a yummy dip. 

More Dips

Make all your guests happy with a variety of dipping sauces. You can quickly toss together these other sauces for your fun party spread. 

  • Mix equal parts of your favorite tangy BBQ sauce with mayonnaise that is perfect for dunking fries. 
  • Honey Mustard is always a crowd pleaser made with equal parts honey, mayonnaise and Dijon mustard. 
  • Spice things up with a touch of sriracha in mayonnaise for those hot sauce fans. 
  • Add the classics: ketchup, mustard and ranch. 

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Fries with Garlic Aioli

Fries with Garlic Aioli is winning game day snack with a delicious dip made with mayo, roasted garlic cloves and lemon juice that goes perfect with McCain® Seasoned Curly Fries Seasoned Potato Fries. 
Course snacks
Keyword aioli, fries, sauces, snacks
Prep Time 5 minutes
Cook Time 22 minutes
Roasting Garlic 40 minutes
Total Time 27 minutes
Servings 9 servings
Author Amber

Ingredients

Fries with Garlic Aioli

  • 26 ounces McCain® Seasoned Curly Fries Seasoned Potato Fries

Roasted Garlic

  • 1 garlic bulb
  • olive oil

Garlic Aioli

  • 2 roasted garlic cloves
  • 1/4 teaspoon salt
  • 1/2 cup mayonnaise
  • 2 Tablespoons olive oil
  • 1 Tablespoon lemon juice fresh

Instructions

Roasted Garlic

  • Heat oven to 400 degrees. 
  • Cut the top off a head of garlic to expose the cloves slightly. Drizzle with olive oil and wrap in foil. 
  • Roast for 40 minutes and remove from oven to cool. 

Garlic Aioli

  • Squeeze the garlic out of two roasted garlic cloves and mash in small bowl using a fork. 
  • Add 1/4 teaspoon salt, 2 Tablespoons olive oil and 1 Tablespoon fresh lemon juice. Mash together well and then stir in the mayo. 
  • Store in refrigerator until ready to serve. 

Fries with Garlic Aioli

  • Cook your McCain® Seasoned Curly Fries Seasoned Potato Fries according to instructions on the bag. I cooked mine in the oven at 425 degrees for a total of 22 minutes. 
  • Serve with Garlic Aioli. 

What’s your favorite dip to pair with McCain Seasoned Curly Fries Seasoned Potato Fries? Let me know in the comments below! 

 

Roasted Garlic and Rosemary Compound Butter

Roasted Garlic and Rosemary Compound Butter

Roasted Garlic and Rosemary Compound Butter is made with perfectly roasted garlic cloves, fresh rosemary and parsley, and a bit of lemon juice smashed together to form a log of delicious butter. This Roasted Garlic and Rosemary Compound Butter is great for topping grilled steaks, fish or spread over bread.

This compound butter all starts with roasted garlic. Roasting garlic calms and balances the garlic while giving it extra nutty and sweet flavors. If you have never roasted garlic- do it! Roasted garlic is so delicious and can be used in so many dishes.

How to roast garlic

  1. Peel off the outer papery layers.
  2. Cut the top off- about 1/4 inch worth to expose the garlic cloves.
  3. Drizzle with olive oil.
  4. Wrap in foil.
  5. Bake on 400 degrees for 40 minutes.

The roasted garlic will come out slightly browned and soft with a nice garlicky aroma. Just squeeze out the garlic cloves from the bulb to use on top of salads, in pasta, sauces and this Roasted Garlic and Rosemary Compound Butter.

Roasted Garlic and Rosemary Compound Butter

Once the garlic is roasted, this Roasted Garlic and Rosemary Compound Butter comes together in no time at all. Make sure to use softened butter, chop the herbs finely, use fresh lemon juice, mash the garlic cloves well and this compound butter will come out beautifully!

Now, I just need an extra juicy, grilled sirloin steak- cooked medium-rare, of course! Just add a tablespoon of this deliciousness and it is a winning steak dinner. How will you use this Roasted Garlic and Rosemary Compound Butter?

Roasted Garlic and Rosemary Compound Butter
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Roasted Garlic and Rosemary Garlic Butter, steak butter, compound butter, #butter, roasted garlic, how to roast garlic

Roasted Garlic and Rosemary Compound Butter is made with perfectly roasted garlic cloves, fresh rosemary and parsley, and a bit of lemon juice smashed together to form a log of delicious butter.

  • Roasted Garlic
  • 1 garlic bulb
  • 1 teaspoon olive oil
  • Roasted Garlic and Rosemary Compound Butter
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 tablespoons parsley, finely chopped
  • 1 tablespoon rosemary, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice
  • 3 garlic cloves, roasted
  1. Roast the garlic: preheat oven to 400 degrees, remove the excess papery layers from the outside of the garlic bulb, cut the top of the garlic bulb exposing the insides of the cloves slightly (about 1/4 inch off the top), drizzle with olive oil and wrap in foil, bake for 40 minutes.
  2. Start your Roasted Garlic and Rosemary Compound Butter once the garlic has cooled.
  3. Place all the Roasted Garlic and Rosemary Compound Butter ingredients together in a bowl. Use a fork to smash everything together. Make sure to concentrate on smashing the garlic cloves and mixing everything until consistent.
  4. Place the butter onto some parchment paper.
  5. Form the butter using the parchment paper into a a tube or rectangular shape.
  6. Leave the parchment paper in place as you place the butter in the refrigerator to take shape.
  7. Add to bread, pasta, steaks, chicken, fish and more!

You can easily cut this recipe in half but I like making a larger batch because it can be used for weeks on so many foods…. although, I doubt it will last past a couple days because it is just too delicious not to eat.

19 Amazing Salad Dressing Recipes

19 Amazing Salad Dressing Recipes

Summer time has hit and salads are on the menu! I have 19 Amazing Salad Dressing Recipes that you must try this season to take a simple salad from meh to WOW.

Homemade Ranch Dressing from Salt & Lavender because a classic is always a good idea.

 

Homemade Tomato Vinaigrette from The Cincy Shopper is perfect for your garden supplies you with an abundance of tomatoes this summer.

 

Chunky Blue Cheese Dressing from Culinary Ginger perfect for dipping or drizzled over salads.

 

Basil and Lemon Vinaigrette Dressing is a simple, gluten-free, dairy free dressing from Evolving Table.

 

Vegan Cilantro and Cayenne Tahini Sauce might just become your next go-to sauce for.. well… everything from Foodal.

 

Easy Homemade Greek Dressing from Peas and Crayons is beautiful and delicious. Go ahead and ditch the store bought.

 

More Amazing Salad Dressing Recipes

Honey Mustard Ginger Salad Dressing from Natalie’s Happy Health.

Homemade Balsamic Vinaigrette from To Simply Inspire.

Creamy Maple Curry Salad Dressing from Delicious on a Dime.

Avocado “Bomb” Sauce from here at Simply Made Recipes.

Citrus Vinaigrette Dressing from Low Carb Maven.

Joy Filled Eats shows us How to Make Caesar Salad with 4 Ingredients. 

Mojito Salad Dressing from It is a Keeper.

Thousand Island Dressing from Thyme & Joy.

Creamy Honey Lime Salad Dressing from Syrup and Biscuits.

Strawberry Vinaigrette from Mom Foodie.

Keto Russian Dressing from Peace. Love and Low Carb.

Poppy Seed Salad Dressing from here at Simply Made Recipes. 

Homemade Antipasto Dressing from Bunny’s Warm Oven.

 

There you have it! 19 Amazing Salad Dressing Recipes are up for grabs. I just want to know, which one will you start with?

Creamy Poppy Seed Salad Dressing

Creamy Poppy Seed Salad Dressing

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Creamy Poppy Seed Salad Dressing is made with mayonnaise, poppy seeds, apple cider vinegar and sugar for a really easy salad dressing ready in under 5 minutes.

Poppy seed dressing is one of my favorites. This particular one has a mayonnaise base making it really creamy and tastes oh so delicious on so many foods. Pour over a seasonal salad, drizzle a bit in a wrap of turkey, lettuce, veggies folded in a tortilla or even use as a dip for chicken tenders.

Try this Summer Salad that we made for our “When Life Gives You Lemons” dinner party:

  • Blueberries
  • Sliced strawberries
  • Feta cheese
  • Almonds
  • Spring mix lettuce
  • Grilled chicken
  • Creamy Poppy Seed Dressing



Creamy Poppy Seed Salad Dressing
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Creamy Poppy Seed Salad Dressing

Creamy Poppy Seed Salad Dressing is made with mayonnaise, poppy seeds, apple cider vinegar and sugar for a really easy salad dressing ready in under 5 minutes.

  • 3/4 cup mayonnaise
  • 1/3 cup sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons poppy seeds
  1. In a small bowl, whisk all ingredients together.
  2. Drizzle over salad, in a sandwich wrap or use as a dip.
  3. Store in fridge.

What will you use this Creamy Poppy Seed Dressing recipe for? Let me know in the comments below. 

Homemade Parmesan Croutons

Homemade Parmesan Croutons

Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Stay warm with this winter with a cozy bowl of soup!

Homemade Parmesan Croutons are made with day old bread, seasonings and parmesan cheese nestled on top of a delicious, warm bowl of Idahoan® Steakhouse® Soup.

There is a lot of hustling about this time of year between school activities, holiday parties, shopping to check all the items off that Christmas list and trying to find a moment to spend with the family. We all need a few go-to items in the pantry in these chaotic times that are quick, easy and still allow you to put a comforting meal on the dinner table that will warm up the whole family.

Idahoan Steakhouse® Soups bring together real, red Idaho® potatoes with flavorful seasonings and rich cheeses to provide a creamy taste in every spoonful – all you have to do is add water. In just 5 minutes, you can have flavorful, slow-cooked taste of restaurant-quality soup at home!

Idahoan Steakhouse® Soups are available in four delicious flavor varieties:

  • Loaded Potato
  • Creamy Potato
  • Cheddar Broccoli
  • Cheddar Potato

Visit Idahoan Steakhouse® Soups to get more information by clicking HERE.

Homemade Parmesan Croutons

Homemade Parmesan Croutons are so easy to make! If you have not made your own croutons before, you want to try out this recipe. You will never go back to the store bought and homemade croutons are such a great use of a food you would probably just throw in the garbage. They are delicious and reduce waste. Win, win.

Today, I am sharing my Homemade Parmesan Crouton recipe but this is one of those recipes that you can easily tweak to utilize whatever you happen to have around the house. Swap some of the spices, opt out of the cheese and any kind of bread can be used. Have a loaf of ciabatta bread that has been sitting around for a week? Chop it up, add some spices and olive oil and then toss it in the oven for some great croutons!

Let’s get cooking!

Preheat your oven to 325 degrees. Remove the crust from the bread slices or leave the crust on-up to you! Then, slice the bread into 1 inch cubes. In a mixing bowl, add your seasonings and some parmesan cheese. Add in the cubed bread and drizzle with olive oil. Mix everything together and place on a baking sheet.
Bake the croutons for 20 minutes.
Remove the croutons from the oven and flip. Sprinkle with more parmesan cheese and bake another 10 minutes. Keep an eye on the croutons the last 5 minutes to make sure they do not burn. You want the croutons to be toasted and golden brown.

Homemade Parmesan Croutons
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Homemade Parmesan Croutons are made with day old bread, seasonings and parmesan cheese nestled on top of a delicious, warm bowl of Idahoan® Steakhouse® Soup.

  • 6 slices day old bread (4 cups cubed)
  • 1 garlic clove, minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup parmesan cheese
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon red pepper flakes (optional)
  1. Preheat oven to 325 degrees.
  2. Slice your bread into 1 inch cubes. You can remove the crust or leave crust on.
  3. In a mixing bowl, add your seasonings and mix.
  4. Mix in half the parmesan cheese.
  5. Drizzle the olive oil on top and mix all ingredients together.
  6. Place on a parchment paper covered baking sheet.
  7. Bake 20 minutes.
  8. Remove from oven and flip croutons. Sprinkle the remainder of the parmesan cheese on top and bake another 10 minutes.
  9. Let cool and store in a sealable container.

Place your Homemade Parmesan Croutons into a sealable container once completely cooled to be stored. Toss them on salads, eat them for a snack or on top of cozy, warm bowl of Idahoan® Steakhouse® Soup.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Cranberry Poblano Relish and Cream Cheese Dip

Cranberry Poblano Relish and Cream Cheese Dip

Cranberry Poblano Relish and Cream Cheese Dip made with fresh, uncooked cranberries, poblano pepper, brown sugar, cumin, coriander and brown sugar placed on top of cream cheese for a simple and flavorful dip.

It is time for Recipe Swap Club again and this month I was tasked with Fix Me A Little Lunch with Ali. Ali lives in Oregon, where I was raised, and she is a member of the Community Supported Agriculture where she gets to visit local farms and learn more about local produce. A lot of Ali’s recipe are based on local fruits and vegetables and there are drink recipes galore!

Visit Fix Me A Little Lunch and see the original recipe!

Click HERE.

Poblano Cranberry Relish and Cream Cheese DipI wasn’t aware of this but a large percentage of cranberries produced are from Oregon and this time of year, cranberries are everywhere! You can’t have a Thanksgiving or Christmas dinner without a cranberry dish. I chose to make this Cranberry Poblano Relish and Cream Cheese Dip using Ali’s relish recipe for the simplicity, spice and in spirit of the season.

This Cranberry Poblano Relish goes beyond a cream cheese dip. Spread it on a sandwich or place it on some crackers with brie cheese. It is really delicious and makes your mouth do that little happy food dance. Be aware that this is a bit spicy so if you are serving a group of people, think about doing a second dip for those non-spice lovers (hey, they exsist).

Poblano Cranberry Relish and Cream Cheese Dip

Cranberry Poblano Relish and Cream Cheese Dip
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Poblano Cranberry Relish and Cream Cheese Dip
  • 2 cups fresh or frozen cranberries
  • 1 poblano pepper, diced
  • 1 lime, juiced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 4 teaspoons brown sugar
  • 16 ounces cream cheese
  1. Place cranberries, poblano, juice of 1 lime, cumin, coriander and brown sugar into food processor.
  2. Blend until all ingredients are finely chopped.
  3. Spread cream cheese into a serving bowl.
  4. Spread the cranberry poblano relish on top.
  5. Serve immediately or cover and place into fridge for 24 hours for the flavors to soak.
  6. Serve with crackers of choice or baguette slices.

Poblano Cranberry Relish and Cream Cheese DipPoblano Cranberry Relish and Cream Cheese Dip

Steak with Rosemary Garlic Sauce

Steak with Rosemary Garlic Sauce

Steak with Rosemary Garlic Sauce has petite sirloin cut steak with an amazingly flavorful rosemary garlic sauce with a touch of lemon and shallots.

As a child, I hated steak. I thought it was horrible and gross. I wanted nothing to do with it. When I got older, I started trying more foods and different cooking methods and came to love steak. My mother would always cook our steak well done growing up. I mean WELL done. Sorry mom, steak isn’t your department. It was flavorless and hard to chew. For full flavor, keep some pink in your steak. I prefer my steak medium-rare and cook my kids a few minutes longer to be a medium to medium-well.

Steak with Rosemary Garlic Sauce

Let us start by talking about the steak. I buy petite steak a lot. It is affordable and flavorful.  However, petite steak can be less tender than other cuts. You can certainly swap out the cut of steak in this recipe for whichever cut you prefer. I know when you have kids to feed, staying affordable is a must and the petite is a great option for those who love steak but don’t always love the price tag.

Grilling the steak really gives the best flavor so that is what we need today. I say “we” because I haven’t grilled anything in a decade. My husband is the grill chef in this household. I’m just the supervisor… which he isn’t too entertained by but marriage is what it is.

Cooking time on the grill is important. Set your grill on a medium heat. I stick to the cooking times Bobby Flay recommends. I’m pretty sure the guy knows what he is doing.  Place the steaks on the grill and cook until golden 4 to 5 minutes. Flip the steaks over and continue to grill 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium or 8 to 10 minutes for medium-well. We cook the steak about 5 minutes each side and let the kids steaks cook another few minutes.

Steak with Rosemary Garlic Sauce

Steak with Rosemary Garlic Sauce has a really great sauce. This sauce was inspired from a steak on the menu from Long Horn Steak House. Long Horn’s has a steak with a rosemary gravy, mushrooms, topped with onion straws that is pretty tasty. This is not a copy cat sauce, the sauce was just my inspiration. Instead of onion straws, I used shallots and lightened it up with some lemon. I did not leave out the amazing rosemary flavor though so if you love that Long Horn steak, this is not the same but much of the flavor profile is there so you are sure to love this too.

We made mashed potatoes on the side today and drizzled the sauce over those too and it was delicious in replace of a thick gravy. Plus, it is so simple to make with just a few ingredients.

Steak with Rosemary Garlic Sauce

Steak with Rosemary Garlic Sauce
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Steak with Rosemary Garlic Sauce
  • 1.5 pounds steak (we went with petite sirloin today)
  • 1 lemon
  • 3 garlic cloves
  • 1 tablespoon flour
  • 3/4 cup beef broth
  • 1 shallot
  • 1 tablespoon butter
  • 2 tablespoons fresh rosemary
  • 2 tablespoons olive oil
  1. Finely chop 1 shallot, 2 tablespoons worth of rosemary and 3 garlic cloves. Cut your lemon in half. Put to side for later.
  2. Place steaks on the grill on a medium heat.
  3. Cook until browned, 4-5 minutes, and flip.
  4. Cook another 3-10 minutes depending on how well done you like your steak. We typically do 5 minute each side. A few extra minutes for the kids steak.
  5. Make your sauce. In a saucepan on a medium heat, add your chopped shallots and 1 tablespoon butter. Mix often for 2 minutes.
  6. Add your garlic, rosemary, olive oil and squeeze the lemon. Let simmer for 2 minutes.
  7. Add half cup of the beef broth. Simmer.
  8. In a small bowl, place the remainder of the beef broth (1/4 cup) and 1 tablespoon flour and mix well. Pour into the saucepan.
  9. Mix the saucepan ingredients until it thickens.
  10. Drizzle the rosemary garlic sauce over the steaks and serve.

Steak with Rosemary Garlic Sauce pin

Fresh Pico de Gallo

Fresh Pico de Gallo

Fresh Pico de Gallo with Roma tomatoes, garlic, onion, cilantro, jalapeno and serrano peppers and a splash of lime juice.

Fresh Pico de Gallo

Cinco de Mayo is around the corner and I can’t help but have my mind on Mexican cuisine. One of the simplest and freshest salsas I make is this fresh Pico de Gallo. So great for a dip with tortilla chips or on top of chicken fajitas. Plus you can have the salsa prepared in under 5 minutes. Winning!

Fresh Pico de Gallo There are really no special tips and tricks for this recipe. It is crazy easy to throw together. Just make sure to use all fresh ingredients. Mushy tomatoes or cilantro that isn’t green and bright, could kill the taste. If your lime isn’t very juicy, you can squeeze 2 into the mixture. A nice tip to get the most out of your lime, use the palm of your hand to roll the lime on the counter before cutting and squeezing. I have also popped them into the microwave for 20 seconds to get the most juice possible from them.

Fresh Pico de Gallo

Want another great Mexican inspired dip idea that is super easy? Try the Enchilada Bean Dip from my friend over at Fizl Dizl.

 

 

Fresh Pico de Gallo

Fresh Pico de Gallo
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Fresh Pico de Gallo
  • 6 Roma tomatoes
  • .5 onion (red or white, I mixed both today)
  • .5 cup chopped fresh cilantro
  • 1 lime
  • 3 garlic cloves, minced
  • 1 jalapeno
  • 1 serrano
  • pinch of salt
  1. Wash all your tomatoes, peppers and cilantro well.
  2. Grab a cutting board and knife.
  3. Chop your tomatoes and put into a medium mixing bowl.
  4. Finely chop 1 jalapeno and 1 serrano and put into bowl. If you do not like heat, remove the seeds before chopping.
  5. Chop half an onion and put into bowl. I grab whatever I have on hand. I did a mix of red onion and white onion today.
  6. Squeeze 1 lime into bowl, add a pinch of salt and mince 3 garlic cloves.
  7. Chop your fresh cilantro and place into mixture.
  8. Mix all ingredients together and serve.

Fresh Pico de Gallo

 

Crab Fries with Garlic Aioli

Crab Fries with fresh snow crab and a simple garlic aioli set on top of some delicious seasoned fries.

 

Crab Fries

We went on a vacation last year to Clearwater, Florida. All vacations on the beach involve a mission to find the best fish tacos in town. While we did not find any fish tacos to brag about in Clearwater, we did stumble on some pretty dang good crab fries at Frenchy’s Rockaway Grill! My crab fries are inspired by Frenchy’s Crab Fries. If only my house had that ocean view like Frenchy’s, we would be set!

Crab Fries

To get great crab fries, use French fries with really good seasoning. I used Rally’s seasoned fries today because I didn’t have to add any extra spice, they are ready to go. Also, make sure to use real crab and not imitation. Depending on where you live and time of season, your options may vary for crab. I always prefer Alaskan King Crab but we used Snow Crab with the crab fries and it was fantastic. Check your grocery store next to the imitation crab because we have fresh crab in containers ready to eat which saved a ton of time not having to cook the crab and tear it all apart, plus it was affordable.

The garlic aioli is strong on flavor but pairs so perfectly with the seasoned French fries and crab! Garlicky and lemony goodness galore!

Crab Fries

Have you ever had crab fries or visited Clearwater, Florida? Tell me what you think of these fun fries.

Crab Fries with Garllic Aioli
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Crab Fries
  • 1 pound seasoned French fries
  • 8 ounces crab meat, cooked and shredded
  • .5 cup mayonnaise
  • .5 teaspoon red chili pepper flakes
  • 1.5 tablespoon lemon juice
  • 3 clove garlic
  • 2 tablespoons butter
  • .5 teaspoon sea salt
  • .5 teaspoon pepper
  • chives to garnish (optional)
  1. Bake the French fries according to package directions.
  2. As the fries cook, make your garlic aioli sauce.
  3. In a small bowl, add mayo, red pepper flakes, lemon juice, 2 minced garlic cloves, sea salt and pepper. Mix well and set to the side.
  4. In a microwavable safe container, add crab, 1 minced garlic clove and 2 tablespoons butter. Heat in microwave for 1 minute. Mix.
  5. Remove the fries from oven.
  6. Top fries with the crab and drizzle your aioli sauce.
  7. Dice some chives and sprinkle over top to garnish.
  8. Enjoy!

 

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Pin this recipe to share with your friends: crab fries, garlic aoili

Corn Salsa

Corn Salsa takes only 10 minutes to prepare and has fresh ingredients with just a pinch of spice. Great for fajitas, dip or as a topping of chicken.

 

Corn Salsa

 

I am a really big fan of corn, any kind of corn cooked any way. Bring me a big bowl of Corn Salsa and it will be consumed in minutes. I love this recipe because the corn is the focus of the dish and the fresh ingredients just help flavor the dish. Speaking of freshness, this salsa is best when eaten immediately after cooking. The corn is warm and the ingredients are freshly chopped, just tastes so good.

 

Corn Salsa

 

In a large saucepan, you want to cook your corn, onion and peppers on a medium to high heat to roast them with a little oil. This gives another dimension of flavor and the poblano chile peppers happen to taste unbelievable when roasted. Once the mixture is browned, add in the remainder of your fresh ingredients and serve immediately.

 

Corn Salsa

 

Many recipes such as this one tend to taste better once the flavors have soaked in but I like this recipe served immediately while still somewhat warm. Add to tacos, use as an appetizer with tortilla chips or put over a chicken breast are my favorite ways to utilize corn salsa.

This recipe goes quick! You may want to double the recipe for a big family! I took the photos and was going to make some tacos for dinner. My husband ate the whole bowl before I even fired up the stove again. Another batch had to be made for our dinner. Haha. I can’t blame him. Just too good.

 

Corn Salsa

 

This recipe was inspired by Better Home and Gardens Roasted Corn Salsa recipe.

Corn Salsa
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Corn Salsa
  • 1 tablespoon olive oil or vegetable oil
  • 1.5 cups frozen corn
  • .5 cup chopped red onion
  • 1 poblano chile pepper
  • 1 jalapeno
  • 3 garlic cloves, minced
  • 1.5 cups roma tomatoes
  • 1/4 cup freshly chopped cilantro
  • .5 teaspoon salt
  1. Wash all your fresh ingredients well.
  2. Gather cutting board, knife, measuring cups, large bowl, large saucepan, spatula and garlic press.
  3. On the stove top, heat your saucepan on a medium to high heat.
  4. Chop your red onion, tomatoes and cilantro.
  5. Remove the seeds from your poblano pepper and jalapeno and finely chop.
  6. Add 1 tablespoon oil to saucepan, followed by the 1.5 cups corn, chopped jalapeno, and chopped poblano. Cook until corn begins to brown. This will take about 5 minutes stirring frequently.
  7. Turn off heat and add 3 minced garlic cloves, followed by 1.5 cups chopped tomatoes, 1.4 cup cilantro, and .5 teaspoon salt.
  8. Mix well.
  9. Transfer to bowl and serve.

 

Corn Salsa