Garlic and Sage Fries

This past weekend, like most folks in my area, I was out in the yard pulling weeds and hacking down plants only to get ready for the winter. As I walked past one of our planting areas, I realized I had not used a lot of the sage I had planted in the Spring. Sure, I’ve made a couple batches of pasta with sage and brown butter for my kids, and thinking of how much I love sage, especially this time of year, I decided that I would pull a nice handful and come up with a side dish with some roasted chicken I was about to make for dinner. These garlic and sage fries were not only loaded with flavor, but they were baked until crisp and were a perfect side dish for that roasted chicken.

Garlic and Sage Fries Recipe
Garlic and Sage Fries Recipe


  • 8 yukon gold potatoes, cut into matchsticks
  • 1/2 cup of fresh sage, chopped
  • 2 cloves of garlic, minced
  • 1/4 cup of olive oil
  • generous pinch of salt
  • grated parmesan cheese, optional

Start by preheating your oven to 375 degrees.

Soak your sliced potatoes in cold water for about 5 minutes, then strain, and rinse them, and pat them dry.

Add them to a large bowl, add the garlic, sage, olive oil, and salt, and give a nice toss to make sure the potatoes are lightly coated.

Garlic and Sage Fries
Garlic and Sage Fries

Add the fries to a baking sheet (I like to add parchment paper for easier cleanup), and place into the oven and cook for about 25 minutes or until they are crisp on the outside, and tender on the inside.

Remove, plate, and shower with parmesan cheese.

Talk about a winner, these things didn’t last long on our dinner table, and if you are roasting that chicken along with it, make some grave, and drizzle some of that love all over those fries. Hope you enjoy!

Slow Cooker French Dip Sandwich

I have been craving French dip sandwiches lately. The French dip could be one of my favorite sandwiches of all times. That time came when I really wanted one and so I decided I would take things in my own hands and make a batch of slow cooked beef and try to accomplish everything I love about this classic sandwich. The great thing about this recipe is that it only takes a few minutes to prepare, and you throw things in your slow cooker, head out to work, and everything is ready when you get home. By the way, it was so flipping delicious that my wife was talking about it the next day!

Slow Cooker French Dip Sandwich Recipe
Slow Cooker French Dip Sandwich Recipe

Let’s get started.


  • 1 1/2 lbs beef sirloin, cut into thin strips, fat removed
  • 1 lb roast beef from your favorite deli, thinly sliced
  • 1 package onion soup mix
  • 1 onion, thinly sliced
  • 1 clove of garlic, minced
  • 1/2 tsp cracked black pepper
  • 4 cups beef stock
  • 1/2 tbsp salt, to taste
  • 1 tsp garlic powder
  • provolone cheese slices
  • 1 green bell pepper, thinly sliced,  optional
  • 1 additional onion, thinly sliced, optional
  • 1 tbsp canola oil
  • bolillo rolls

Start by marinating your beef. To a bowl, add the beef, roast beef, onion soup mix, sliced onion, salt, pepper, and garlic, and garlic powder and mix well with your hands. Cover and marinate overnight.

The following morning, add the meat mixture to your slow cooker. Add in the stock, give a gentle mix, cover, and set on low for 6-8 hours.

Before serving, heat a skillet on medium-low heat and add in the oil if you are using the bell pepper and onion mixture. Add the peppers and onion to the skillet, and cook just until tender. I like a bit of crunch left on my mixture for a bit of texture.

Slow Cooker French Dip Sandwich Ingredients
Slow Cooker French Dip Sandwich Ingredients

When you are ready to serve, grab a roll, add as much beef mixture as you would like, top with the cooked onions and peppers, and add a couple of slices of provolone. Ladle a bit of the au jus from the slow cooker into a dipping bowl, plate, and dig in.

This was so good, and my wife was right the following morning when she talked about the French dip sandwich with excitement. It was one of those that you could keep going back to, and one that was hard to put down as you you could not wait for the next bite. Fortunately I have leftovers, even though my kids devoured theirs, so I know what we will be eating tomorrow! Now granted you could just eat this with straight up beef and bread and take a dunk in the gravy, but it never hurts to get your veggies on there, along with some nice sharp cheese! Hope you enjoy!

Pho Style Sandwich

Let me start by saying if I could eat Vietnamese pho for breakfast every day, I would. I’ve been making a big batch of pho about every month, or every other month now for some time. To me, making the pho is a day long, if not longer process to get a well infused pho stock. Everything from charring the onions and ginger, to skimming the muck from cooking all of the beef and pork bones, it is just something I love, and the aromatics are to die for. So with my most recent batch, and I made a big one at that thinking all of my kids would devour it (they didn’t), I was left with a bunch of beef, and stock left over. I was ‘pho’d’ out at that point in time, but I knew I needed to use up that beef and not let it go to waste. That’s when it occurred to me to bring the two things I loved eating and making it a pho style banh mi. Man was this ever great.

Pho Style Sandwich Recipe
Pho Style Sandwich Recipe

Let’s get started.

First, make a batch of pho, enjoy it, then with remaining leftovers make this sandwich.

  • 2 cups of thinly sliced flank steak, dipped in hot broth until cooked to your liking.
  • Vietnamese beef meatballs, cooked, sliced thinly
  • Fresh basil, to you liking
  • Fresh mint, to your liking
  • 2 slices of provolone cheese
  • 1 French baguette
  • light spread of mayonnaise
  • Sriracha, optional
  • Squeeze of lime juice
  • Thinly sliced serrano chili or jalapeno, optional
  • Small cup of pho stock, heated, optional

Take your French baguette and slice it lengthwise, but not all of the way through.

Lay down the provolone cheese on the bottom half, spread on the mayonnaise on the top half, and drizzle with Sriracha if you are using it. Lay down the thinly sliced chilies, the top with the cooked flank and meatballs. Top with Fresh mint and basil, then squeeze a bit of lime juice over the top.

Fold the sandwich, give it a good press, and dig in. This thing is everything you love about pho and a great banh mi, all in one bite. Did I mention dipping it into the pho broth? Holy moly, you talk about a homerun, this is it. So the next time you are making a batch of pho, think about leftovers, and making this excellent sandwich! Hope you enjoy!

Loaded Baked Potato Muffins

With one of my most recent recipes, the pizza muffins, I kept thinking as to what to make using the muffin tins as the pizza muffins were such a huge hit. To me the muffin tin is a bit like the waffle iron. As soon as you start tinkering and making great things with the waffle iron, then it gets you thinking of other creative ideas, much like the muffin tin. So with a recent Sunday meal, and one of my favorite meals of all time (chicken, mashed potatoes, and corn), I decided to come up with a twist of the mashed potatoes, and use the muffin tin to make loaded mashed potato muffins. Talk about crazy good, this is it!

Loaded Baked Potato Muffins
Loaded Baked Potato Muffins Recipe

First let me start by saying that I love mashed potatoes, but really love loaded mashed potatoes. Maybe it’s the texture of the bacon, or heck maybe it is just the bacon, but the combination of everything really made this meal shine.

Let’s get started.


  • 4 russet potatoes, skins peeled and removed, and cut into cubes
  • 4 tbsp unsalted butter
  • 3/4 cup of milk
  • salt, to taste
  • cracked black pepper, to taste
  • 2 green onions, thinly sliced
  • 6 slices of bacon, cooked and chopped
  • 1 cup of shredded cheddar cheese
  • cooking spray

Start by adding your potatoes to a pot of cold water. Bring to a simmer and cook until fork tender, about 25 minutes or so.

During this time, cook your bacon, and slice your green onions.

When the potatoes are tender, strain them and return them back to the heat to evaporate any remaining water. Once evaporated, season with salt and pepper, and mash them however you desire. I use a ricer on mine as I like the nice, and smooth texture.  Add the potatoes to a mixing bowl, and add in the bacon, butter, and green onions. Give this a good mix, then taste and adjust any salt or pepper to your liking.


Loaded Baked Potato Muffin Ingredients
Loaded Baked Potato Muffin Ingredients

Preheat your oven to 375 degrees. During this time, spray the inside of the muffin tins with the cooking spray. Spoon the loaded mashed potatoes into each muffin tin, about 90% to the top. Sprinkle with the shredded cheese, then place into the oven for about 20 minutes, allowing the cheese to melt and somewhat crisp up.

Remove from the oven, and serve. To remove the muffins, I used an offset spatula, but you can use a butter knife to work your way around each muffin tin, and gently lift out. If some get stuck, don’t worry as it’s going down with the rest of your meal.

These things were awesome. Everything I loved about a loaded baked potato but in muffin form. What’s not to love about that! The muffin tin pulled through once again, and that made this cook a very happy person. Hope you enjoy!