Loaded Greek Sweet Potato Fries

If you are reading the title of this post and are a little confused, hang with us, you are going to LOVE this recipe! We love Greek food and wanted to create a version of all of our favorite flavors meshed into one dish. Even though this recipe is for french fries, it is incredibly healthy. Can we just call it a salad because it’s topped with vegetables? Yes, definitely. Right? This is a recipe for Greek salad that just happens to be served on top of crispy hot sweet potatoes instead of lettuce. We like it as an appetizer or a dinner side dish of grilled chicken kabobs, but respect you if you just dig in with a fork and call it dinner.

Loaded Greek Sweet Potato Fries

Makes: 4 servings as an appetizer or side dish

Prep Time: 20 minutes Total Time: 40 minutes

Ingredients:

  • 3 large sweet potatoes, washed well and patted dry
  • 2 tbs olive oil
  • 3/4 cup tzaziki sauce
  • 1/2 cup roasted red peppers, dried with a paper towel and diced
  • 1/2 cup feta cheese crumbles
  • 1/2 cup cucumber, diced
  • 1/3 cup kalamata olives, halved (not pictured because quarantine)
  • 1/3 cup red onion, diced
  • salt and pepper, to taste

Directions:

  1. Preheat the oven to 400 degrees.
  2. Cut the sweet potatoes into fry-sized sticks. Lay the sweet potatoes on a cookie sheet and drizzle with the olive oil. Season with salt and pepper and give everything a good toss to coat. Lay the sweet potatoes in a single layer and bake for about 20 minutes, or until they are crispy on the outside and cooked through the center.
  3. When the potatoes have finished cooking, remove them from the cookie sheet and onto a serving platter. Top with the tzaziki in little plops around the fries, followed by the red peppers, feta, cucumber, olives and red onion. Serve immediately.

Spicy Shishito Peppers

Ordering shishito peppers at restaurants is one of our go-to appetizers. They are healthy and adapt to almost any flavor profile. One of our favorite reasons to eat them is we have a little bit of fun with the Russian Roulette game of “who is going to eat the crazy hot pepper?” For those unfamiliar, shishito peppers derive from Asia. They are about finger width and length and every one in eight peppers is spicy.

We have been so excited to see shishitos popping up at grocery stores. We have found them at Trader Joes and our regular grocery store, King Soopers. We have made a super simple preparation and have included our homemade spicy chili oil. These make a perfect snack or appetizer if you aren’t afraid of a little heat!


Spicy Shishito Peppers

Makes: 4 appetizer servings

Total Time: 10 minutes

Ingredients:

  • 1 bag of shishito peppers (about 30 peppers)
  • 2 garlic cloves, chopped
  • 2 inches ginger, chopped
  • 4 tbs chili oil

Directions:

  1. Add the chili oil, garlic and ginger to a pan over medium heat. Sauté the garlic and ginger for 2-3 minutes. You want it to cook, but not get brown.
  2. Add the shishito peppers to the pan and sauté for 10 minutes. It is ok if the shishito peppers start to brown. Keep stirring them throughout the cooking process so that they cook evenly on all sides. Serve hot and top with a little bit of salt.

Pate & Cheese Board

We hope everyone has had a nice recovery from the Super Bowl this weekend! While February seems like a low key month after the holidays, we have a marathon of events including the Super Bowl, The Academy Awards, and Valentine’s Day all happening within weeks of each other. In contrast to our punny Golden Globes Menu, we have created some simple, yet elegant, small bites for the Academy Awards. If you have been following us at Tuck & Tate, you know we love a good cheese board. They are so easy to assemble and always a crowd pleaser. To up our game for the Academy Awards we have included pate, charcuterie, and all the appropriate accompaniments.

Pate & Cheese Board
Makes: 6-8 servings
Prep Time: 15 minutes Total Time: 15 minutes

Ingredients:

  • 1/4 lb prosciutto, thinly sliced
  • 1/4 lb soppressata, thinly sliced
  • 1 package pate (we used a peppered pork pate)
  • 1 wedge blue cheese
  • 1 wedge goat cheese, cut into bite sized pieces
  • 1 cup castelvetrano olives
  • 1 small jar Dijon mustard
  • 1 small jar fig preserves or honey
  • 1 green apple, thinly sliced
  • various thick crackers or toast, for assembling small bites

Directions:

  1. Assemble the ingredients on a medium-sized cutting board or serving platter. Be sure to include small spreading knives, forks, and spoons for each item, as needed.

Quick & Easy Spicy Dill Pickles

We have been making pickles dill pickles with our Nana for as long as we can remember. We use them year round for Jewish holidays, sandwiches and really any meal which calls for them. While we plan to post our pickle recipe sometime in the future, the problem we have been running into is that those pickles take 2-3 weeks at a minimum to make. Not ideal if you haven’t had the time to plan in advance. We set out to create a recipe that captures the flavor of our Nana’s dill pickles in less time. This simple and quick dill pickle recipe literally made us do a double take when we ate them because they were so good.

Quick Dill Pickles

Makes: 16 oz jar of sliced pickles

Active Time: 10 minutes Total Time: 4 hours and 15 minutes


Ingredients:

  • 1 lb baby cucumbers
  • 7 oz fresh dill (one container at the store)
  • 1 clove garlic, smashed
  • 2 tbs salt
  • 1 tbs black peppercorns
  • 1 tsp red chili flakes
  • 1 cup white vinegar
  • 1+ cups water
  • 16 ounce mason jar

Directions:

  1. Slice the cucumbers into 1/4 inch slices.
  2. Start filling the jar by layering the dry ingredients. Start with 1 tbs of salt, 1/2 the dill and 1/2 of the black peppercorns. Fill the jar half way with the cucumber slices. Add the remaining salt, dill and peppercorns. Fill to the top with the cucumber slices and top with the red pepper flakes and garlic. *This does not need to be exact. Just make sure all of the ingredients are in the jar*
  3. Once the ingredients are in the jar, pour in the vinegar and fill the jar to the top with water.
  4. Seal the jar tightly closed and turn it over so that it is standing on the cap. Leave the jar in the fridge for 4 hours until serving.

The pickles can be stored for up to a week in the refrigerator so you do not need to eat them right away. Let them soak up that flavor and enjoy.


Stuffed Jalapeno Poppers

There is nothing more classic than a good stuffed jalapeno when it comes time to sit down and watch some football. We love spicy food at Tuck & Tate and knew we wanted to put our spin on this football favorite when creating this year’s Super Bowl Menu. Our popper recipe mimics the best of a Philly cheesesteak, minus the steak. Homemade provolone cheese sauce and sauted peppers and onions give a great balance to the spicy jalapeno pepper.

Stuffed Jalapeno Poppers

Makes: 12 large jalapeños

Prep Time: 25 minutes Cooking Time: 15 minutes

Ingredients:

  • 12 jalapenos
  • 1/2 yellow onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 cup whole milk
  • 4 oz provolone cheese
  • 3 tbs flour
  • salt and pepper to taste

Directions:

  1. Preheat the oven to 400 degrees.
  2. Cut the stems off of each of the jalapeños. Carefully use a knife to scrape out the seeds and the pith from each of the peppers. Rinse each pepper under water to help remove the seeds and set the peppers aside.
  3. Heat a medium soup pot over medium heat. Add a drizzle of olive oil to the pot and add the peppers and onions. Sauté for 3-4 minutes, or until the onions start to become translucent. Add the garlic and sauté another minute.
  4. Add the milk and cheese to the onion mix, stirring continuously until the cheese is melted. Add the flour to the mix, whisking well until combined. Heat the sauce until it starts to simmer. Stir well and remove from the heat. Taste the sauce and season with salt and pepper.
  5. Use a spoon to carefully fill each of the jalapeños with the cheese sauce. If you have a jalapeno grill pan, use the pan to slot each of the jalapenos. If you don’t have this type of pan, using a muffin tin and a bit of tin foil to buffer the peppers works fine as well.
  6. Place all of the peppers in whatever cooking pan you have and bake for 15 minutes. Remove from the oven and let the peppers set for 5 minutes before serving.

Buffalo Chicken Dip

Buffalo Chicken Dip was not something that Tuck’s mom was familiar with until she met Tuck’s dad. He is obsessed with buffalo chicken and will eat it in wrap form, fried chicken form, but most beloved, in dip form. There are countless ways to make this dip, and we consider this the indulgent but mostly healthy version. What we like about this recipe is that for all of its creaminess, Greek yogurt is the base of the dip, which means you can snack away guilt free while plopped in front of the TV watching the Super Bowl this Sunday.

Buffalo Chicken Dip

Makes: 8+ appetizer servings

Active Time: 30 minutes Total Time: 40 minutes

Ingredients:

  • 4 large chicken breasts (about 1.25 lbs)
  • 2 tbs butter
  • 1 yellow onion, small dice
  • 4 large garlic cloves, minced
  • 8 oz cream cheese
  • 2 cups Greek yogurt
  • 1 cup Frank’s Hot Sauce
  • salt and pepper, to taste

Ingredients for Bread Crumbs:

  • 1 cup bread crumbs
  • 4 tbs butter, melted
  • 1 tbs garlic powder
  • 2 scallions, minced
  • salt and pepper

Directions:

  1. Preheat the oven to 400 degrees.
  2. Heat a large pot of water and bring to a boil. Reduce the water to a simmer and add the chicken breasts to the pot. Cook for 12 minutes, or until the chicken is just cooked through. If the chicken is slightly under cooked, no worries, you will be cooking it again in the oven later. Remove the chicken from the pot and set on a cutting board. When the chicken is cool enough to touch, shred it with two forks or finely chop into small pieces.
  3. Heat a cast iron skillet on medium heat. Add the butter to the pan. When it has melted, add the onion and saute for 4-5 minutes, or until the onions start to become translucent. Add the garlic and saute another 2 minutes.
  4. Add the cream cheese, Greek yogurt, and Frank’s Hot Sauce to the pan. Stir gradually and cook until the the cream cheese has completely melted. Add the chicken, stir everything well, and season with salt and pepper to taste. Reduce the heat to low.
  5. Make the breadcrumbs by combining all of the bread crumb ingredients in a bowl (bread crumbs – scallions). Use your hands to gently mix everything together- it should have the consistency of wet sand. Season with a bit of salt and pepper.
  6. Spread the chicken dip with a spatula so that everything is in an even layer. Sprinkle the bread crumbs over top and put in the oven. Cook for 10 minutes, or until the dip is bubbling underneath the bread crumbs. Serve immediately with tortilla chips and celery.

His and Hers Air Fried Chicken Wings

Making dinner with our spouses is pretty seamless 95% of the time. By that, we mean that we cook whatever we want and our husbands typically don’t have complaints. Every so often though, we have a disagreement on which flavors we should incorporate into our meal. When it comes to watching football, the husbands are pretty specific on what types of foods they want to eat in the man cave. Instead of choosing just one flavor for game day wings, we decided to try out his-and-hers seasonings. “His” ingredients produce what we consider to be a classic flavored chicken wing. “Her” ingredients are based on Indian flavors and combine turmeric and tandoori powder. Despite the difference in ingredients, both versions of chicken wings are cooked the same way using a dry rub and the air fryer. The result is a juicy, flavorful and crispy chicken wing with no oil and no game day guilt!

His-and-Hers Air Fried Chicken Wings

Makes: 6 – 8 appetizer servings

Prep Time: 10 minutes Cooking Time: 15 minutes

His Ingredients:

  • 1 pound bone-in chicken wings
  • 1 tbs salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cayenne powder

Her Ingredients:

  • 1 pound bone-in chicken wings
  • 2 tbs tumeric
  • 1 tbs salt
  • 2 tbs tandoori powder
  • 1 tsp cayenne powder

Directions:

  1. Combine the seasoning of “his” ingredients in a bowl. Coat the chicken wings with the seasoning mixture. Repeat the same steps using “her” ingredients.
  2. Place the chicken wings on the air fryer rack. We used the Cuisinart Air Fryer. Set the oven to “Air Fry” mode and 425 degrees. Bake for 15 minutes. Serve with your favorite dipping sauce or as-is. Repeat cooking as necessary if all of the wings can not fit into the first batch.

Homemade Guacamole

All puns for the Golden Globes aside, we LOVE this guacamole recipe. It is the recipe that Tate’s mom has used for years, and as a result is the go-to guacamole recipe for everyone that tastes it. There is nothing sneaky about this recipe- it is just the perfect blend of all of the essential ingredients. 

Homemade Guacamole 
Makes: 6 appetizer servings
Prep Time: 10 minutes      Total Time: 10 minutes

Ingredients: 

  • 3 large, ripe avocados
  • 1/4 cup lime juice (ideally from fresh limes)
  • 2 medium cloves of garlic, minced
  • 1/4 cup red onion
  • 1 jalapeno pepper, stem and seeds removed
  • 1 serrano chili, stem and seeds removed
  • 1/3 cup packed cilantro leaves
  • salt and pepper, to taste 

Directions: 

  1. Place the garlic, red onion, jalapeno, serrano, and cilantro in a small food processor. Pulse until all of the components are minced. Add to a medium-sized bowl. If you do not have a food processor available, finely chop these ingredients and be careful not to touch your eyes after chopping! 
  2. Cut the avocados around the middle with a good knife. Split in half and stab the pit with your knife to remove it. Use a spoon to scrape out the avocado from the skin and into the bowl. Immediately add the lime juice to the avocados to prevent browning.
  3. Use a potato masher to break down the avocados. We like our guacamole on the chunky side, but mash until all of the ingredients are incorporated and the texture you desire. Season with salt and pepper to taste. 
  4. Keep covered and chilled in the refrigerator until ready to serve.
  5. Serve with tortilla chips and mixed vegetables for dipping.

Air Fryer Corn Dogs

This appetizer, “Tom Franks”, is named after this year’s Cecil B. deMille Award winner and all around legend, Tom Hanks. Like Tom Hanks, corn dogs are a classic. To ensure that we are honoring our New Year’s Resolution setting friends, we have chosen to air fry instead of deep frying. We were really happy with how the air fryer crisped up the corn dogs and the best part? No oil. None at all! 

Tom Franks – Air Fryer Jalapeno Corn Dogs with Cholula Ketchup
Makes: 18 mini corn dogs 
Prep Time: 15 minutes     Total Time: 23 minutes   

Ingredients For the Franks:

  • 1 package-6- hotdogs (we used Hebrew National)
  • 1 jalapeno, minced
  • 1 package of corn bread mix (we used Trader Joes)
  • 2 eggs
  • 1/2 cup oil
  • 1.5 cups milk
  • 1/2 cup of flour

Ingredients For the Condiments:

  • 1/2 cup ketchup
  • 3 tbs cholula 

Directions: 

  1. Prepare the cornbread by placing the full packet of mix in a bowl. Add one egg, oil, milk and jalapeno; stir to combine. Note that we have doubled the recommended amount of milk than the instructions on the packet.
  2. Chop the hot dogs into thirds.
  3. Scramble the remaining egg and keep in a separate bowl. Pour the flour into a separate bowl. You should have three bowls out at this point, one flour, one scrambled egg and one corn bread mixture.
  4. Assemble the corn dogs by dipping the hot dogs in the flour, scrambled egg and corn bread is that order. Do this for each hot dog and place the hot dogs on your air fryer pan.
  5. Cook the corn dogs on the air fryer setting at 425 degrees for 8 minutes. You should start seeing the corn bread mix turning brown on all sides. 
  6. Prepare the sauce by combining the ketchup and cholula
  7. Serve the corn dogs immediately with the ketchup.

Peach & Pecan Brie Bites

We are coming at you today with a quick and easy, crazy delicious appetizer for your last minute New Year’s Eve prep. We love to spend time in the kitchen, but every once in a while we need a quick, throw-in-the-oven recipe to help our entertaining plans take shape. This is where this Brie Bites recipe comes into play. Just a few ingredients and you’ll have a crowd pleasing appetizer in just about 30 minutes.

Peach & Pecan Brie Bites 
Makes: 24 small bites 
Prep Time: 15 minutes     Total Time: 30 minutes 

Ingredients: 

  • 2 tbs flour 
  • 1/2 lb pie dough
  • 1/3 – 1/2 lb wedge of Brie 
  • peach jam 
  • 1/2 cup chopped pecans 
  • 1 tbs fresh rosemary 
  • 1 tbs butter 
  • 1 tbs brown sugar 
  • salt 

Directions: 

  1. Preheat the oven to 375 degrees. 
  2. Heat a small skillet over medium heat. Add the butter and brown sugar to the skillet, stirring until the sugar is melted into the butter. Add the pecans, rosemary, and a pinch of salt to the butter. Stir and cook the pecans until they are toasted and coated with the butter mix. Remove from the heat and pour onto a flat surface to let cool. You want to make sure they spread into an even layer so that the pecans don’t stick together.
  3. Sprinkle the flour on a flat kitchen surface. Use a rolling pin to roll the dough so that it is approximately 1/4 inch thick and a square or rectangle in shape. Take a small knife and cut the dough into 1 1/2 inch squares, re-rolling the dough as necessary until you have 24 pieces. 
  4. Spray a mini muffin tin with cooking spray. Lay each piece of pie dough into each muffin insert- being careful not to tear the dough or push it too firmly into the tin insert. 
  5. Chop the brie into 24 small squares. Layer the brie, a teaspoon of peach jam, and a sprinkle of pecans into each of muffin tin squares. 
  6. Bake in the oven for 12-15 minutes, or until the pie crust is light brown and the peach jam is melted. Remove from the oven and cool completely before removing from the pan. Use  a small pairing knife to gently release each bite from the pan and place onto a serving platter.