Twelve Days of TWELVE STEPS #1: Crock Pot Chili Cheese Fries Recipe

My daughter decided that, since my book is called TWELVE STEPS, we absolutely have to do something to celebrate the release for each of the twelve days leading up to the big day. So of course, we have lots of fun family celebrations planned, all linking to our favorite scenes and the lines that make us grin. However, as we were planning our activities, we realized that most of our celebrations only make sense if you've read the book. And we didn't want to spoil the surprise of our favorite scenes by explaining all of the inside jokes. But of course, we wanted to include all of you too!

So each day for the twelve days leading up to March 25, we'll be sharing non-spoilery favorite quotes with a new teaser graphic every day. And each day, I'll share something special and book-related with you as well: recipes, sneak peeks, giveaways and more!

Andi lives by one simple rule: always maintain control of every situation. Thomas Jefferson is her hero, and she lives by the motto: "Nothing gives a person so much advantage over another as to remain always cool and unruffled under all circumstances." Every decision she makes, every step she takes, is calculated and precise. Right down to the way she eats. It's all a part of the persona she's constructed for herself.

Of course, you all know that food is one of my passions, but I (like most people) don't have the metabolism to eat like Andi every day and stay healthy. Still, every time I dive into Andi's story, I start craving delicious, but not so good for me fried foods and sweet treats. The compromise? Turn those not-so-healthy treats into something better!

Crock Pot Chili Cheese Fries

You will need: 

1 crock pot full of chili (try my Lentil Chili, or Chili with Pumpkin and Cranberries)

4 large russet potatoes

4 large sweet potatoes

2 Tbsp. olive oil

1 Tbsp. oregano

salt (to taste)

sharp cheddar cheese (or your favorite variety)

Cut potatoes and sweet potatoes into strips about 3/4-inch thick. In a large mixing bowl, toss potato strips, olive oil, oregano and salt together.

Transfer potatoes to a 5-quart Crock Pot and cook on high for approximately 2 1/2 to 3 hours. (You can also cook on low for 4-5 hours, but for this I like to cook for the shorter time on high, so the potatoes around the edges will get a little bit crispy.)

Serve warm with a generous topping of chili and your favorite cheese. (Or omit the cheese and use a meat-free chili recipe for a delicious vegan meal.)

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