Today was a nice and very relaxed day. It’s been REALLY cold here in NYC and the day has ended with a bit of rain to wash away the piles of snow on the ground. Hooray! Let’s just hope that it’s not CRAZY COLD in the next few days, which will eventually just turn everything into ice. Yikes.
Anyway, as per usual, I decided to make something flavorful, but not overly complicated (especially when every minute counts with a little goober in the kitchen with you), therefore, I went with Burgers & Cajun Sweet fries. If you’ve read my previous posts, you’d know that I had my very first Beef Burger encounter recently and fell COMPLETELY in love. So it was only right that I re-create the same amazingness by making my very own beef burgers tonight and pairing it with cajun sweet fries as well. Super tastey, fairly easy to make, and did I mention super GOOD? Haha.
Plus, I made Chimichurri sauce for tomorrow’s dinner, so I threw in the recipe here also. I’ve become a lover of Chimichurri, especially with avocado to add that bit of creaminess. However, today, I decided to go with an original Chimichurri sauce recipe for a more herby taste, which will go well together for what I’ll be making tomorrow. I definitely recommend this. Chimichurri sauce is so good on any meat and it definitely adds a fresh taste.
Well, I’m about to enjoy the rest of my night after this post by binge watching Lifetime movies about crazy Moms (I know??), drink a hot cup of cappuccino, and eat a few homemade sugar cookies! I hope that Ya’ll enjoy the rest of your weekend.
By the way, I want to THANK Leadership2Mommyship SO MUCH for nominating me for the LOVELY BLOG AWARD earlier this week. I’m so humbled and grateful for all the support and love that I receive.♥
Chimichurri sauce Recipe can be found: Here!
CAJUN SWEET POTATO FRIES RECIPE
- 2 large sweet potatoes, scrubbed clean (organic when possible)
- 2 Tbsp olive OR canola oil
- 1/2 tsp sea salt
- 1.5 tsp garlic powder
- 1.5 tsp smoked paprika
- 1.5 tsp dried oregano
- 1 tsp dried (or 2 tsp fresh) thyme
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper*
- OPTIONAL: 1 Tbsp sugar of choice (brown, coconut + cane are best)
- Preheat oven to 425 degrees F.
- Leave the skin on and cut sweet potatoes into thin, even match sticks with a very sharp knife.
- Transfer to baking sheet and drizzle with olive oil. Then sprinkle with seasonings, sugar and toss.
- Arrange in a single layer (side by side) to ensure they crisp up.
- Bake for 15 minutes and flip to cook on the other side. Bake for 10 to 15 minutes more, or until brown and crispy. You’ll know they’re done when the edges are dark brown and crispy.
- Serve plain or with your favorite dip.