Plenty Sweet Life

Grandma's Recipes One By One!

Fruit Fries

We’re sticking with my theme of “Nothing But Easy Summer” today, and making a health, tasty treat of Fruit Fries. I saw these on Instagram a few months ago, and I’m very sorry, but I don’t remember WHERE I saw it. This is so easy to do, and so delicious, that I know I’m going to be making these all summer long. Heck, I’ll make them all year long! The only thing this snack has to do with French fries, is the shape of them. They’re shaped like French fries – that’s the only similarity. Well, that and that they’re delicious, just in a different way. Since I was sick last year with pancreatitis, I’m always on the look-out for low-fat, healthy, and delicious snacks. This snack fits all 3 categories. There really isn’t a recipe for these, just a how-to, so here goes . . .

Here is the recipe as I made it:

Fruit Fries

Cut into French fry shape of approximately the same size:

watermelon, or any type of melon

mango

jicama

Sprinkle on, to taste:

chili powder (I used chipotle chili powder and that was amazingly delicious)

flaky sea salt

lime zest

lime juice

That’s it! Done!

Cut the rind off of the watermelon and cut it into sticks. Any kind of melon would be delicious.

Cut the mango and then instead of cutting it into chunks, which I usually do. I found that it was easier to cut them into strips and then take off the skin.

Jicama is that ugly, potato-looking thing you always see in the produce section and wonder what the heck THAT is. I sliced it into 1/4″ slices and then took off the skin. They’re putting a waxy coating on them now (I assume to preserve them better), and I wondered if that would make a difference in cutting it, but the skin came off just fine. Jicama actually is crunchy like fries – so good.

Arrange the lovely fries on a platter – now the fun begins.

I first sprinkled on the chili powder, and since I used chipotle chili powder, I used it sparingly. We don’t need it so hot that you blow your head off. Remember – you can always put more on, but you can’t take it off. Next I sprinkled on the lime zest and lime juice. Last came the flaky sea salt – I like big flakes so you get a bit of a crunch.

This is seriously the most refreshing and delicious snack I’ve had in a long time! I love these things. In fact, I have a bit of a problem with these. They’re just so good! You’ll wonder, as I did, why you didn’t think of making something like this YEARS ago! Bring on summer! That means melons are plentiful and I’m going to be making a million different variations of these delicious, nothing but easy, Fruit Fries!

 

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Chili

I have been making this Chili for as long as we’ve been married. It came from my old red Betty Crocker cookbook, and it was a staple during my kids’ growing up years. I’ve made it hundreds of times. Seriously – HUNDREDS of times. I usually double this recipe because we always want leftovers, and chili is great for lunches the next day. It’s great to have in the slow cooker ready for warming up after any winter outdoor activity: Skiing, sledding, skating, snowman making. It thaws the icicles hanging from noses and mustaches after said outdoor activities. Perfect. The Super Bowl is in Minnesota this year, and it’s going to be cold – single digit cold – so this would be great to serve at your Super Bowl party. Just keep it warm in the slow cooker and line up the fixins. This is another very easy recipe and it’s ridiculously delicious.

This is so good on a cold winter day OR night!

Here is the recipe as I made it:

Chili

Cook and stir in 3 quart saucepan until light brown:

1 pound ground beef or turkey

1 large onion, chopped

2 cloves garlic, crushed

Drain, if necessary.

Stir in:

1 (16 ounce) can whole tomatoes with liquid

2 medium stalks celery, sliced

2-3 Tablespoons chili powder

1 teaspoon salt

1 teaspoon sugar

1 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce (I used red pepper flakes)

Heat to boiling.

Cover, reduce heat, and simmer 1 hour.

Stir in beans, heat to boiling, simmer 15 minutes until hot.

(I usually do this in a crock pot or slow cooker – I still brown the beef, onion, and garlic but put all ingredients – even the beans – into the slow cooker all day on low until we’re ready for it.)

This batch was done in the crock pot and I just put all the ingredients right in.

Here we are – ready to go. Turn it on low and let it go. If you need it faster, obviously turn it up to high.

We like sour cream, shredded cheddar, and green onions for fixin’s on our chili. The possibilities are endless: crushed tortilla chips, Frito chips, additional hot sauce, pickled jalapeno, etc. On and on.

It’s going to be cold this weekend, people. You need to have a Super Bowl party, invite some friends and family, and let them thaw out with this delicious, warming bowl of comforting goodness. Try this Chili and you’ll see that it’s one of those recipes that’s a “lifer” that you’ll make hundreds of times!

 

 

 

 

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