The inspiration for these Kickin’ Barbecue Style French Fries comes from our favorite barbecue restaurant, Oklahoma Joe’s. They have the most amazing fries which are tossed with their rib rub. My husband makes some pretty awesome ribs with his own special rub, so I decided to take some elements of his rib rub to create a seasoning mix for some fries.

The end result are some julienne cut fries made with Idaho russet potatoes. A zesty kick, a hint of sweet and full of flavor, these fries are so addicting. I hope you enjoy them!

Keep an eye on Alexia Foods for updates on all the submissions for the Reinvent a Classic Fry Challenge.

Kickin’ Barbecue Style French Fries Recipe

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Alexia Fry Challenge - Kickin' Barbecue Style French Fries

Author Dine & Dish

Ingredients

• 2 pounds fries Julienne style made from Idaho Russet Potatoes
• 1 teaspoon paprika
• 1 teaspoon brown sugar
• 1 teaspoon Kosher salt
• 1 teaspoon white pepper
• 1 ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 Tablespoon Olive Oil

Instructions

• Whisk together all seasonings in a small bowl.
• Place cut potatoes in a large Ziploc bag. Drizzle with olive oil.
• Pour seasoning mixture over top and seal tightly. Shake until seasoning mixture is distributed evenly throughout and fries are covered.
• Bake in a preheated 425 degree oven for 20 minutes or until crispy.

The post Alexia Fry Challenge – Kickin’ Barbecue Style French Fries appeared first on Dine and Dish.

I’ve been thinking a lot about time lately… lack of it, its speed and the meaning behind it. We have 4 weeks of summer remaining. I should be looking forward to those four weeks, anticipating the fun that we can have together, but instead I’ve been looking back, full of regret for the things we didn’t get done that I wanted to.

Where does the time go? Why is it that when you are sitting in a 4×4 cubical, working for someone else, time seems to crawl along at snails pace. When you want time to move slowly, it does the opposite. It steals the moments, the days, the hours and before you know it, the time you thought you had has slipped away leaving behind thoughts of what could have been.

I want more time… but I want it to go slowly so I can have the chance to breathe it in and savor each little moment, roll it around in my mind and enjoy it more.

For some people 4 weeks is what’s left of a lifetime… a gift they have been given. I need to remember that and appreciate it as the gift it is. I guess I should be thankful to have time… whether fast or slow… on my side.

When time is of the essence, I turn to shrimp as our “quick night” meal ingredient. This Lemon Pepper Shrimp over Pasta is a family favorite. Enjoy!

If you love these flavors you will love some of the flavors I’ve been experimenting with for the Alexia Fry Challenge! I can’t wait to share my final recipe with you.

The post The Gift of Time {Recipe: Lemon Pepper Shrimp Over Pasta} appeared first on Dine and Dish.

So, Fat Tuesday is here…and after stepping on the scale this morning I can tell you that Fat Tuesday it is indeed.

Today is the end of the fat food around here for awhile… and by fat food I mean the food I’ve been cooking up in my new deep fryer. You know, the homemade yeast doughnuts, the fish tacos, the beer battered onion rings? Those recipes have been so easy to make since my deep fryer has been out. I’ve now packed my deep fryer away after using the heck out of it for a couple of weeks and am looking forward to some non-frying days to come….

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The post Fat Tuesday Food {Recipe: Avocado Fries} appeared first on Dine and Dish.

Thanksgiving was really quiet at our house this year. We typically have a group of neighbors over who do not have family nearby and we all enjoy a loud, raucous, delicious Thanksgiving together. This year, however, everyone was heading out of town which left us to a house with, well… just us.

I was a little bummed about it at first, afraid that my kids would not think the day was special. I planned on still cooking up a big Thanksgiving feast with the typical goodies to eat, but it would be strange not having other people here. How would my kids differentiate this day from any other?

As I was cooking up our feast, I looked over in my produce basket and noticed a few sweet potatoes. We don’t typically have sweet potatoes for Thanksgiving, but you know what? This year is anything but typical. I grabbed up the sweet potatoes and thought about what to do with them. Should I make Amy’s Scalloped Sweet Potatoes? How about Shari’s Crab Stuffed Sweet Potatoes? Maybe Lori’s Glazed Sweet Potatoes would be the recipe to adorn our Thanksgiving table? Those all sounded delicious, but what I was really craving was Sweet Potato Fries. Totally not something you would normally find on the table at Thanksgiving, right?

Right then and there is when I figured out that there was some joy and benefit in having a quiet, just us Thanksgiving. It didn’t matter that Sweet Potato Fries aren’t a typical Thanksgiving feast food. This was our Thanksgiving, and there was no one else here to tell me that there are other things that my sweet potatoes should be used for on Thanksgiving that would be more appropriate.

I baked up the sweet potato fries and Nick, Leah and I ate them up as an appetizer to our Thanksgiving meal. The other kids didn’t even get the chance to snack on them because we kept this little secret to ourselves.

We ended up having a very happy Thanksgiving, special indeed because it was what we made of it. We hope your day was just as special!

Recipe: Baked Sweet Potato Fries (from Paula Deen and The Food Network)

I didn’t end up making a large batch of House Seasoning. I just sprinkled what I thought would be a good amount of each ingredient onto the potatoes.

House Seasoning

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• Olive Oil, for tossing (I used Avocado Oil that we received at BlogHer Food)
• 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
• Oil
• 1 tablespoon House Seasoning
• 1/2 teaspoon paprika

For the House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.

Preheat oven to 450 degrees F.

Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

The post Traditions? What Traditions? {Recipe: Baked Sweet Potato Fries} appeared first on Dine and Dish.