Flamingo Musings

Cooking, Canning, Baking - It's All Kosher

Recipe Monday: #GoJunkFood: Loaded Fries – Two Ways!

Chris at Blog Well Done inspired (instigated? dared?) me and Elle of Elle’s New England Kitchen (one of my regular co-conspirators in gastronomic excess) to concoct Loaded Fries for a first-ever #GoJunkFood extravaganza in hedonism.

For my first offering, I enlisted (however unwittingly) a group of my friends who came over Saturday night to playtest MJ’s new boardgame (shhhhh!). I wasn’t quick enough – or sneaky enough – to get photos of what they put together, but it was a great excuse to do the deed, right?
Really? You want a recipe?

Chili Loaded Fries

Mixed white potato and sweet potato fries

1 recipe of your favorite chili

Your favorite chunky salsa

White cheddar cheese sauce

Sour cream

Shredded sharp cheddar cheese

For a crowd, I recommend you get frozen fries. They bake up in about 15 minutes in the oven, and no grease mess.

Here’s the chili recipe I used… Shhhh! Don’t tell anyone they weren’t eating meat! Heehee!

For the White Cheddar Cheese Sauce:

1/3 cup all purpose flour
1 stick butter
Approx. 3 cups milk (your choice)
1/4 tsp. salt
1/8 tsp. white pepper
Approx. 3 cups shredded white cheddar cheese

In a medium saucepan over medium-high heat, melt the butter and whisk in the flour till smooth and just starting to bubble. Add the milk and whisk until thoroughly combined and bubbling.

Add the salt and pepper. Begin whisking in the cheese, a handful at a time, continuing to whisk until melted and completely blended.

Taste your sauce. Not cheesy enough? Add more. Too thick? Add more milk. Whisk completely after each addition and make sure it’s bubbling before making any further adjustments. You want a super-cheesy, pourable consistency. The whole process shouldn’t take more than 10 minutes.

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So, the next morning, I had a bunch of leftover fries and cheese sauce. MJ asked if I was going to do something with them for breakfast (in our house, read “Brunch”). Sure, I replied, not having given it a single thought before that. Hmmm…..

Breakfast / Brunch Loaded Fries

Reheated white and sweet potato fries
Eggs scrambled with onions
Oven-roasted garlic broccoli florets
Leftover reheated white cheddar cheese sauce

I reheated the fries on a baking sheet for about 15 minutes at 400 F, and roasted the broccoli at the same time:

For the Oven-Roasted Garlic Broccoli:

However much broccoli you think you people will eat, cut into florets

A little olive oil for sprinkling
A little garlic powder for sprinkling

Salt and pepper to taste

Preheat oven to 400F.

Place the broccoli florets on a baking sheet (I like to push them all together, touching), sprinkle with a bit of olive oil, and lightly season with the garlic powder, salt and pepper.

Roast for about 10-15 minutes till brown.
This is my favorite scrambled egg recipe. When I was a kid, my father used to make this for breakfast during Passover. I’m not sure why it was relegated to Passover, but, except for these loaded fries, the only way I can eat them to this day, is scooped up with shards of matzo. Go figure.

2 medium yellow onions
4 eggs (large or extra large)
2 Tbs. vegetable oil (your choice)
Salt and pepper to taste

Coarsely chop the onions into a large dice.

Heat the oil in a large pan over medium-high heat. Add the onions, salt and pepper, stir, and
sautee until soft and translucent. Beat the eggs in a bowl with a fork until well-blended, add to
the eggs, and stir until soft-set. Remove from heat immediately.

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Okay, people! Load up yer Fries! #GoJunkFood!

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Comments

  4. Mercy! Chili cheese fries? Two ways? And with Sweet potato fries?! Heavenly. Thanks for sharing these recipes, I can't wait to try it with some Cabot Pepper Jack :)~Jacquelyn