Monday, May 26, 2014

Sweet Potato Waffle Fries

Happy Memorial Day Weekend! 

Hope everyone had a safe and fun long weekend. We took the opportunity to visit my old stomping grounds in Charleston and attended the Charleston Tea Plantations First Flush Festival and spent some quality time with old friends. The tea festival was amazing (though there was a crazy long 1.5 hour line to get in) and the tea bushes smelled SO good! 

Charleston Tea Plantation
On Monday we went to an incredible brunch with our friends Vanessa and Brendan at Black Magic Cafe on Folly Beach, and while pondering the menu we reflected that it is almost impossible to find sweet potato waffle fries.. so we had a great idea! Why not make FUN sweet potato fries, just like they do with regular fries? Here is a post on our first sweet potato fry creation: Sweet Potato Waffle fries which we paired with a lean sirloin steak and a homegrown bibb lettuce salad!

We used our Cuisinart Mandolin on the waffle setting to cut the fries. BLT Foodies tip: rotate the potato 90 degrees on each slice to get the fun "waffle" effect.
We used just 1 potato, and lined 3 baking sheets with aluminum foil and drizzled with olive oil. Place the fries on a baking sheet in a single layer and top with olive oil and your choice of seasoning. We tried 3 different types: salt and pepper, cinnamon, and paprika & pepper. Bake on 325 for 15 minutes, let cool, and enjoy!
The result was a perfect Memorial Day BBQ meal! Especially because we used our home grown lettuce. I am so proud!!

Sweet Potato Waffle Fries

Tuesday, May 13, 2014

Ginger Teriyaki Meatballs

Thank you to Food and Nutrition Magazine for having me write for the June issue of the magazine! I had a blast creating this recipe for ya'll and am excited to share it with the world :-) Check it out here: 

One of my favorite things about the recipe is how diverse it is. You can serve these meatballs on skewers with pineapple as an appetizer, on a hoagie for a sub or with some veggies for a meal. One of the best things about creating a recipe for Food and Nutrition is the testing! 
We decided to enjoy our Ginger Teriyaki Meatballs with some sauteed sugar snap peas, carrots and red onion over a bed of brown rice. It was amazing! Can't wait to write for y'all again soon! 

How will you enjoy this recipe?

Ginger Teriyaki Meatballs from Brittany Chin, RD, LD

Thursday, February 13, 2014

It's a South Carolina Snow Day Y'all

We have to say that when we moved to South Carolina from snowy cold New York State we never thought we would have 4 snow days in one year!!

Snowstorm Pax came through and hit upstate SC head on. At our house we got about 3 inches and both of our offices were closed for days. I know what you're thinking, you're a New Yorker and you are actually telling someone you got 3 inches of snow and work was closed? Well, I guess the difference is here in SC they use sand (not salt) and we have 3 snow plows for all of Greenville county. Sooo...
3" in SC
Here are some pictures from our fun and unexpected South Carolina Snow Day. Lilly is in absolute heaven with the snow, she looks so perfect and fluffy! I am now even more convinced that she is a Goberian (Siberian Husky/Golden Mix).

I'm pretty sure this is what doggy heaven looks like.
We gathered a group of friends and went sledding at a local park by our house. It was fun to be a kid again!! 
Big Kid Snow Day with friends! In SC we use inflatable boats for sleds :-)
After getting home from sledding we enjoyed some homemade hot chocolate with frothed milk and Chai marshmallows from the Troy, NY farmers market and built a fire. Man, I really felt like I was home in NY!!

No snow day would be complete without a hearty soup, and that is exactly what we were craving. Check out the recipe for our hearty "South Carolina Snowed In Soup!" No South Carolina soup would be complete without bacon right? Right.

BLT Foodies: South Carolina Snowed In Soup
  • South Carolina Snowed In Soup
  • Serves: 6 servings

  • Ingredients
  • 1 tablespoon olive oil, divided
  • 4 slices Applegate Farms Uncured Turkey Bacon, chopped
  • 2 skinless boneless chicken breasts, cut into 2 inch pieces
  • 1/2 yellow onion, chopped
  • 1 garlic clove, minced
  • 5 plum tomatoes, chopped
  • 3 carrots, peeled and chopped
  • 1/2 cup mushrooms, chopped
  • 1/2 tablespoon dried oregano
  • 1/4 teaspoon black pepper
  • 3 cups water
  • 3 cups fat free, low sodium chicken broth
  • 1/2 cup uncooked orzo
  • 1 15oz can cannellini beans, rinsed and drained
  • 1/2 tablespoon dried thyme
  • 1 tablespoon white wine
  • Directions

  1. Heat a large saucepan over medium heat. Add 1/2 tablespoon olive oil. Cook turkey bacon for about 5 minutes until crisp, sauteing as needed. Remove bacon from pan, and set bacon aside in a small bowl.
  2. Add chicken breast to the large saucepan and sauté ~6 minutes. Remove chicken from pan and set aside in small bowl with the bacon.
  3. Add another 1/2 tablespoon of olive oil to the pan, and add the onion and garlic to pan; cook 4 minutes or until tender. 
  4. Add plum tomatoes, carrots, mushrooms, dried oregano, and pepper. Cook for 1 minute, stirring constantly. 
  5. Return bacon and chicken to the pan. Stir in 3 cups water and broth, scraping pan to loosen browned bits. Bring to a boil. 
  6. Add the orzo, and cook for 9 minutes or until al dente. 
  7. Add beans and cook 2 minutes or until heated. 
  8. Remove from heat; stir in thyme and wine.
  9. Serve and enjoy by a warm fire!

Enjoy the snow y'all!

Wednesday, January 1, 2014

Happy 2014 and 2013 in Review

Happy New Year BLT Foodies readers!!

Thank you all for your support in a wonderful 2013 year of BLT Foodies. Here is a summary of our most popular posts in 2013:

1. Homemade Egg Drop Soup with Sweet Corn

2.  Easy Spinach and Parmesan Muffins 

3.  Picnic Ready Sides: Low Carb Broccoli Slaw 

4.  Homemade Sweet Potato Dog Treats 

5.  Colorado and Mexican Bison Stew 

We had a wonderful time celebrating 2014 with friends downtown Greenville, SC, and even prepared easy to make and yummy Strawberry Mozzarella Crostinis to bring to the party! The salty/sweet taste from the cheese and the strawberries really compliments this appetizer. Don't forget the mint though! Believe us, we tried it both ways...more mint, more better. We used Trevor's homegrown grapefruit variety for a fun citrus flavor!

Strawberry Mozzarella Crostini
Yield: ~20 crostinis


1 baguette, sliced thin
1/4 cup olive oil
1 fresh part skim mozzarella ball, sliced into thin rectangles
1 pound strawberries, sliced
1/2 cup balsamic vinegar
20 Mint leaves, rinsed and dried

  1. Using a pastry brush,  brush olive oil on each crostini bread slice.
  2. Toast crostini's in the oven on a non-greased cookie sheet on broil for 2-3 minutes until golden brown. Watch them carefully, because they tend to burn quickly!
  3. When toasted, top each crostini with a slice of mozzarella, followed by a strawberry slice. 
  4. Reduce balsamic vinegar into a syrup (use a small sauce pan and heat balsmic to a boil, then simmer 3-5 minutes until slightly thickened). 
  5. Drizzle balsamic over the crostinis.
  6. Garnish each crostini with a mint leaf, and serve!

What dish did you try this New Year?

Saturday, November 30, 2013

Thanksgiving and Beyond: Roasted Celery Root and Carrots

Happy Thanksgiving everyone!

On Thanksgiving morning we participated in the Tree's Greenville Turkey Day 8K for the second year. We both ran our fastest race and set a new PR! :-) Perhaps one of the reasons was because we woke up and it was only 25 degrees outside.. talk about motivation to finish!! So proud of everyone in Greenville who came out to support the race in the cold weather.

Trees Greenville Turkey Day 8K 2013

This Thanksgiving we were very thankful to spend the evening with friends who cook wonderful food! Our friends Adam and Amanda cooked up quite the spread with a bacon smoked turkey, mashed potatoes with poblano cheese, cabbage, green bean casserole, and Brussels sprouts. We were happy to bring a veggie side dish as well as a yummy apple crumble pie (check out the recipe for it here). For the side dish we figured we would try something different by bringing a Roasted Celery Root and Carrots dish from Food Network Magazine.  

This was our first experience cooking with celery root, a decidedly misshapen root ball that looks nothing like its cousin you find in the stores, and were pleasantly surprised when the first cut yielded a strong but familiar celery scent. This non-starchy vegetable is a fun replacement for a typical dish with potatoes, but beware: we had a difficult time finding it at our traditional grocery store, so be sure to check a specialty store such as Whole Foods

Check out the recipe below, it was very easy to make!

BLT Foodies: Roasted Celery Root and Carrots
Roasted Celery Root and Carrots
Yield: 8 servings
Adapted from: Food Network Magazine


3 pound celery root (celeriac), peeled and cut into 1 inch chunks
6 tablespoons extra-virgin olive oil
2 tablespoons fresh thyme
1 teaspoon smoked paprika
3 pounds carrots, peeled and cut into 1 inch chunks
2 tablespoons chopped fresh parsley
Salt (optional)


  1. Heat a rimmed baking sheet on the bottom oven rack and preheat the oven to 425 degrees.
  2. Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon smoked paprika (salt optional).
  3. Pile celery root onto heavy-duty foil and create a bag by bringing the ends together and crimp closed to seal.
  4. Place the foil bag on another baking sheet and roast in the middle of the oven for 25 minutes.
  5. Meanwhile, repeat step #2 with the carrots. Toss the carrots with 2 tablespoons of olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl (salt optional).
  6. Spread carrots on the preheated baking sheet and roast until tender for 35 minutes.
  7. After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet to roast another 15 minutes.
  8. When done roasting, toss the celery root with the carrots and parsley in a large bowl and serve!

The only down side to not preparing a large Thanksgiving meal is that you typically do not have a fridge full of delicious leftovers. We did, however, have the leftover apple crumble pie and vegetable dish. We decided to pair our leftover Roasted Celery Root and Carrots with some turkey bacon and fried eggs for a yummy Thanksgiving leftover veggie hash! This low carb hash has amazing flavor and you don't have to feel guilty about eating it! It was so good we had it two days in a row.

BLT Foodies: Roasted Celery Root, Carrot and Turkey Bacon Hash
Roasted Celery Root, Carrot and Turkey Bacon Hash
Servings: 2


2 cups Roasted Celery Root and Carrots (see recipe above) 
2 slices Trader Joe's Turkey Bacon
4 eggs
2 tablespoons Olive Oil
Smoked paprika (to taste)
Pepper (to taste)


  1. Heat the olive oil in a cast iron skillet over medium heat.
  2. Tear the turkey bacon into small pieces and add it to the skillet, brown lightly for about 2-4 minutes.
  3. Add the roasted celery root and carrots to the skillet and brown for about 7-10 minutes until bacon is fully cooked and vegetables are crisp.
  4. Push the vegetables and bacon to one side of the skillet.
  5. Fry 4 eggs over easy in the skillet, and top with smoked paprika and pepper to taste.
  6. Serve one cup vegetable mixture with 2 fried eggs on top.
  7. Enjoy!!

BLT Foodies: Roasted Celery Root, Carrot and Turkey Bacon Hash

Oh, and Lilly also <3's Carrots...

BLT Foodies: Lilly and her short-lived chew toy

Have a happy and healthy holiday season y'all!

Healthy Holiday Apple Crumble Pie

This year we decided to take a new spin on a traditional Apple Pie. In the past we have made a yummy Better Than Apple Pie - Apple Tart , but were looking for a new and healthy challenge. We found this simple recipe from Men's Health Magazine and decided to give it a go. The recipe uses one pre-made pie crust with no hydrogenated oils and has an oat crumble topping instead of another heavy pie crust. We will definitely make this simple, tasty apple crumble pie again!

BLT Foodies: Apple Crumble Pie
Healthy Holiday Apple Crumble Pie
Yield: 1 Pie


5 Gala Apples, peeled and thinly sliced
2 tablespoons sugar
1 tablespoon all-purpose flour
2 teaspoons ground cinnamon, divided
1 Trader Joe's pie crust (no hydrogenated oils)
1/2 cup old-fashioned rolled oats, ground in a food processor 
2 tablespoons whole wheat flour
1/4 cup packed brown sugar
2 tablespoons Smart Balance Tub Spread, melted


  1. Preheat oven to 350 degrees.
  2. Combine the apples, sugar, all purpose flour and 1 teaspoon of cinnamon in a large bowl. 
  3. Spread room temperature pie crust over a 9" pie pan and place the apples in the crust.
  4. Combine the ground oats, whole wheat flour, brown sugar and 1 teaspoon of cinnamon in a medium bowl. Add the melted Smart Balance spread and mix using your fingers until crumbs form. 
  5. Sprinkle the oat mixture over the apples for your crumble topping.
  6. Bake pie for 35-40 minutes until the topping is browned.
BLT Foodies: Apple Crumble Pie

Happy Holidays from BLT Foodies!

Wednesday, October 9, 2013

Kale & Mushroom Barley Risotto

Growing up in NY, I have a great appreciation for risotto. I have an even greater appreciation for those who slave over the stove for 45 minutes cooking risotto. 

NY State Pin map I made with a <3 around my hometown of Albany, NY
Oh how I miss the Italian food of upstate NY!

Up until yesterday, this was a dish I saved for holidays and unexpected days off from work... as those were the only times I could dedicate 45 minutes of my day to constantly stirring for the perfect dish. Don't get me wrong, it's completely worth it, but the recipe below is particularly appealing because of the time you save by using the slow cooker. I also used barley instead of the traditional arborio rice. Barley is a whole grain with more fiber to help keep you fuller, longer on a smaller portion than you may have with the arborio rice. The higher fiber content can reduce blood sugar spikes and decrease cholesterol as well - not to mention it was delicious!

Check out our Fall Kale & Mushroom Barley Risotto, a recipe I adapted from the RDs at Healthy Eats

Kale and Mushroom Barley Risotto from BLTFoodies

Kale & Mushroom Barley Risotto
Serves: 4-6

2 tablespoons olive oil
1 large sweet onion, chopped
3 cloves garlic, chopped
1 pound sliced mushrooms (I used button mushrooms)
1 1/2 cups barley
6 sprigs fresh thyme
4 large carrots, peeled and sliced into circles
3 cups low sodium vegetable broth
1.5 cups water
2/3 cup grated Parmesan cheese
1 tablespoon balsamic vinegar
2 cups frozen kale, cooked


  1. Heat the olive oil in a large skillet or sauce pot over medium high heat.
  2. Add the chopped onions and garlic and season with pepper. Cook, stirring occasionally for about 5 minutes until onions are browned.
  3. Add in the sliced mushrooms and cook for 2 minutes.
  4. Stir in the barley and thyme sprigs, cook about 2-3 minutes.
  5. Transfer mushroom mixture into a 6 quart slow cooker and add in the sliced carrots, broth and water. Cover and cook on high for about 3 hours, until all liquid is absorbed.
  6. Once all the liquid is absorbed, discard the thyme sprigs. Stir in the kale, Parmesan cheese, vinegar and pepper. Mix evenly and until the risotto is creamy.
  7. Serve and enjoy!
What foods do you miss from your hometown? Tell us in the comments below!