Last night we had my brother and his family over for dinner. It was so nice to enjoy their company as we don't get to too often. They currently live in China and only come home twice a year, so as you can imagine, the time we get to share with them is very precious!
We wanted to make something summery and something that wouldn't require us to be stuck in the kitchen all night. We decided on lemon basil chicken salad served in lettuce wraps or pita bread, sweet potato fries with honey lime dip and guiltess oatmeal chocolate chip cookie ice cream sandwiches for dessert. Brad grilled the chicken the night before and prepared the salad and I was in charge of making the fries and dessert the following afternoon. The fries require a bit of prep work but along with the dip, they were an absolute hit. (I should mention the original dip recipe called for mayo also, but we were out and the dip turned out just fine!)
2 medium-sized sweet potatoes
2 T extra virgin olive oil (roughly)
1/2 t cumin
1/2 t oregano
1/2 t coriander
1 t salt
fresh ground pepper
Preheat oven to 425 degrees. Slice sweet potatoes into french fry shape and size - about 1/4" wide. Place sweet potatoes in a bowl and drizzle generously with olive oil. Toss to coat until potatoes are glistening. Sprinkle on all of the herbs and spices and continue to toss until well coated.Place the fries on the baking sheet being careful not let them touch.
Place cookie sheet in pre-heated oven for 15 minutes. After 15 minutes, flip fries with long spatula, be sure to space fries back out and bake for another 15-20 minutes or until nicely browned. Serve immediately. (We quadrupled this recipe to have enough for 8 plus leftovers).
6oz container plain, low-fat yogurt
1/2 T honey
1/4 t cumin
1/8 t oregano
1 t paprika
1/2 t granulated onion
3/4 t kosher salt
Mix honey and yogurt until combined and give it a big squeeze from the lime half. Add in spices and herbs and you have a dip.
recipe adapted from http://www.ourbestbites.com/