Behind the scenes of these barbecue sweet potato skins were 4 bottles of barbecue sauce. Not in the recipe, just in my life. And I’m kind of embarrassed to admit that…but I’ve been on a huge barbecue kick lately and only one way to satisfy it.
Sides, Snacks, and Appetizers
I hesitated to share this recipe at first. I like to keep my recipes and ingredients fairly accessible, so “weird” things like puffed quinoa don’t often make it on to the blog. But I also like to include the occasional unique ingredient, because hey, I really like cooking that way. It’s fun. And besides, these…
I haven’t really posted appetizers or “party food” on my blog before. You see, I’m not really a party person. If we’re talking weekend evenings, I’m more of a curl-up-with-tea-and-a-book kind of person. Or in the summer, a go-out-for-ice-cream-and-take-it-to-the-park kind of person. At parties, I can only really survive if the host has a cat. And…
While we’ve had a few gloomy days lately, this time of year is definitely the best time to enjoy the outdoors in southern Arizona. The days are warm, the mornings are cool, and while the sun is still blazing, it doesn’t feel quite as, well, hellish…as it does during the summer months.
Okay, I know how a smoothie bowl seems. A smoothie is supposed to be quick and easy, right? You’re supposed to suck it down with a straw, maybe in the car on the way to work or something. Why put it in a bowl and eat it with a spoon? I’ll tell you why.
The weather is warming back up here in the desert, and after a short trip back “home” to the frigid east coast, I’m feeling spring-like again in my 70-something daily temperatures. That means I’m eating fewer slow cooker meals and more light, refreshing salads.
As I cooked and shot these roasted vegetables, Ryan was out on a late afternoon bike ride on the trail that loops around the outside of the city, following the so-called “river” that is really a wash—a giant, used-to-be-a-river, sand-bottomed hole that snakes through the desert and rushes with water during the summer monsoon rains.
The first time I roasted nuts over a fire, they were chestnuts, I was a child, and we forgot to open the flue to our (indoor) fireplace. The entire house filled with smoke, complete with fire alarms and a few hours of open windows in sub-freezing December weather.
Okay, so this recipe is a little…unconventional. You’ve never had chocolate and kale in the same recipe, you say? I know kale doesn’t scream “dessert,” but these are dessert kale chips. And I’m not messing around.
This stuffing is warming and comforting with the sweetness of apple and the deliciously herbal flavor of fresh sage. And because it’s made without gravy or meat, it’s not quite as traditional as a hug from your grandmother. It’s more like a high-five from your crunchy aunt.