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| Creamy Bacon Mushroom Fettuccine |
Thats why i decided to help with a couple of recipes today
2 large sweet potatoes
2 tablespoons cornstarch, divided
2 tablespoons olive oil, divided
salt and pepper, to taste
Preheat the oven to 450 degrees. Line a baking pan with non-stick aluminum foil, or regular aluminum foil coated well with cooking spray. Set aside.
Rinse the sweet potatoes, scrubbing the dirt off the skins with a brush. Dry, then peel. Cut each sweet potato in half. Cut each of those pieces in half. Then cut each of those pieces in half.
Note: This recipe is more geared towards thick-cut, steak fries, with a crisp exterior and soft interior. If you want thin fries that are 100% crisp all the way through, cut each potato as small as you’d like. Just keep an eye on them in the oven, as they may take less time to cook.
Place half the potatoes in a large plastic bag and add 1 tablespoon cornstarch. Seal the bag and shake it all around to evenly coat the potatoes with cornstarch. Open up the bag and add 1 tablespoon olive oil, then sealing and shaking again until coated.
On the baking sheet, evenly space the fries with plenty of room in between each one, so they get crispy instead of steamed and softened. Sprinkle with salt and pepper, to taste. Place in the oven. After 15 minutes, use a pair of tongs to flip each fry and return to the oven for another 5-10 minutes, depending on how dark you like your fries.
Prepare the other half of the potatoes in this same way—coating, cooking, flipping, etc.
- See more at: http://www.theslowroasteditalian.com/2011/10/crispy-sweet-potato-fries-with-spicy.html#sthash.2zrSaYz8.dpuf
2 tablespoons cornstarch, divided
2 tablespoons olive oil, divided
salt and pepper, to taste
Preheat the oven to 450 degrees. Line a baking pan with non-stick aluminum foil, or regular aluminum foil coated well with cooking spray. Set aside.
Rinse the sweet potatoes, scrubbing the dirt off the skins with a brush. Dry, then peel. Cut each sweet potato in half. Cut each of those pieces in half. Then cut each of those pieces in half.
Note: This recipe is more geared towards thick-cut, steak fries, with a crisp exterior and soft interior. If you want thin fries that are 100% crisp all the way through, cut each potato as small as you’d like. Just keep an eye on them in the oven, as they may take less time to cook.
Place half the potatoes in a large plastic bag and add 1 tablespoon cornstarch. Seal the bag and shake it all around to evenly coat the potatoes with cornstarch. Open up the bag and add 1 tablespoon olive oil, then sealing and shaking again until coated.
On the baking sheet, evenly space the fries with plenty of room in between each one, so they get crispy instead of steamed and softened. Sprinkle with salt and pepper, to taste. Place in the oven. After 15 minutes, use a pair of tongs to flip each fry and return to the oven for another 5-10 minutes, depending on how dark you like your fries.
Prepare the other half of the potatoes in this same way—coating, cooking, flipping, etc.
- See more at: http://www.theslowroasteditalian.com/2011/10/crispy-sweet-potato-fries-with-spicy.html#sthash.2zrSaYz8.dpuf
Ingredients
- 6 slices Bacon, Cut Into 1/2-inch Pieces
- 1 clove garlic, minced
- 2 cups thinly sliced mushrooms
- 1/2 cup Low Sodium Chicken Broth
- 1 1/2 cups Half-and-half cream
- 2 tablespoons fresh parsley
- 1/2 cup Freshly Grated Parmesan Cheese
- Pepper To Taste
- 1 Package fresh fettuccine noodles
Instructions
- Cook bacon until crisp. Remove from pan & set aside.
- Leave enough bacon grease in the pan to lightly coat the bottom. Add mushrooms & garlic and cook on medium high heat about 3 minutes.
- Add chicken broth to the mushrooms and turn heat up to high. Cook until most of the liquid has evaporated. Add in cream and cook until thick & bubbly. Add in bacon and cheese. Stir until the cheese is melted.
- Meanwhile, cook pasta according to package directions. Toss cooked pasta noodles with sauce.
- Sprinkle with parsley.
2 large sweet potatoes
2 tablespoons cornstarch, divided
2 tablespoons olive oil, divided
salt and pepper, to taste
Preheat the oven to 450 degrees. Line a baking pan with non-stick aluminum foil, or regular aluminum foil coated well with cooking spray. Set aside.
Rinse the sweet potatoes, scrubbing the dirt off the skins with a brush. Dry, then peel. Cut each sweet potato in half. Cut each of those pieces in half. Then cut each of those pieces in half.
Note: This recipe is more geared towards thick-cut, steak fries, with a crisp exterior and soft interior. If you want thin fries that are 100% crisp all the way through, cut each potato as small as you’d like. Just keep an eye on them in the oven, as they may take less time to cook.
Place half the potatoes in a large plastic bag and add 1 tablespoon cornstarch. Seal the bag and shake it all around to evenly coat the potatoes with cornstarch. Open up the bag and add 1 tablespoon olive oil, then sealing and shaking again until coated.
On the baking sheet, evenly space the fries with plenty of room in between each one, so they get crispy instead of steamed and softened. Sprinkle with salt and pepper, to taste. Place in the oven. After 15 minutes, use a pair of tongs to flip each fry and return to the oven for another 5-10 minutes, depending on how dark you like your fries.
Prepare the other half of the potatoes in this same way—coating, cooking, flipping, etc.
- See more at: http://www.theslowroasteditalian.com/2011/10/crispy-sweet-potato-fries-with-spicy.html#sthash.2zrSaYz8.dpuf
2 tablespoons cornstarch, divided
2 tablespoons olive oil, divided
salt and pepper, to taste
Preheat the oven to 450 degrees. Line a baking pan with non-stick aluminum foil, or regular aluminum foil coated well with cooking spray. Set aside.
Rinse the sweet potatoes, scrubbing the dirt off the skins with a brush. Dry, then peel. Cut each sweet potato in half. Cut each of those pieces in half. Then cut each of those pieces in half.
Note: This recipe is more geared towards thick-cut, steak fries, with a crisp exterior and soft interior. If you want thin fries that are 100% crisp all the way through, cut each potato as small as you’d like. Just keep an eye on them in the oven, as they may take less time to cook.
Place half the potatoes in a large plastic bag and add 1 tablespoon cornstarch. Seal the bag and shake it all around to evenly coat the potatoes with cornstarch. Open up the bag and add 1 tablespoon olive oil, then sealing and shaking again until coated.
On the baking sheet, evenly space the fries with plenty of room in between each one, so they get crispy instead of steamed and softened. Sprinkle with salt and pepper, to taste. Place in the oven. After 15 minutes, use a pair of tongs to flip each fry and return to the oven for another 5-10 minutes, depending on how dark you like your fries.
Prepare the other half of the potatoes in this same way—coating, cooking, flipping, etc.
- See more at: http://www.theslowroasteditalian.com/2011/10/crispy-sweet-potato-fries-with-spicy.html#sthash.2zrSaYz8.dpuf
Crispy Sweet Potato Fries
2 large sweet potatoes
2 tablespoons cornstarch, divided
2 tablespoons olive oil, divided
salt and pepper, to taste
Preheat the oven to 450 degrees. Line a baking pan with non-stick aluminum foil, or regular aluminum foil coated well with cooking spray. Set aside.
Rinse the sweet potatoes, scrubbing the dirt off the skins with a brush. Dry, then peel. Cut each sweet potato in half. Cut each of those pieces in half. Then cut each of those pieces in half.
Note: This recipe is more geared towards thick-cut, steak fries, with a crisp exterior and soft interior. If you want thin fries that are 100% crisp all the way through, cut each potato as small as you’d like. Just keep an eye on them in the oven, as they may take less time to cook.
Place half the potatoes in a large plastic bag and add 1 tablespoon cornstarch. Seal the bag and shake it all around to evenly coat the potatoes with cornstarch. Open up the bag and add 1 tablespoon olive oil, then sealing and shaking again until coated.
On the baking sheet, evenly space the fries with plenty of room in between each one, so they get crispy instead of steamed and softened. Sprinkle with salt and pepper, to taste. Place in the oven. After 15 minutes, use a pair of tongs to flip each fry and return to the oven for another 5-10 minutes, depending on how dark you like your fries.
Prepare the other half of the potatoes in this same way—coating, cooking, flipping, etc.
While the final batch of potatoes are in the oven, prepare the Spicy Fry Sauce. Recipe follows.
Spicy Fry Sauce
1/3 cup mayonnaise
1/2 cup light sour cream
3-4 teaspoons Sriracha sauce, to taste
pinch cayenne
Whisk together the mayonnaise, sour cream, Sriracha sauce and cayenne pepper in a small bowl until well combined. Chill. - See more at: http://www.theslowroasteditalian.com/2011/10/crispy-sweet-potato-fries-with-spicy.html#sthash.2zrSaYz8.dpuf
2 large sweet potatoes
2 tablespoons cornstarch, divided
2 tablespoons olive oil, divided
salt and pepper, to taste
Preheat the oven to 450 degrees. Line a baking pan with non-stick aluminum foil, or regular aluminum foil coated well with cooking spray. Set aside.
Rinse the sweet potatoes, scrubbing the dirt off the skins with a brush. Dry, then peel. Cut each sweet potato in half. Cut each of those pieces in half. Then cut each of those pieces in half.
Note: This recipe is more geared towards thick-cut, steak fries, with a crisp exterior and soft interior. If you want thin fries that are 100% crisp all the way through, cut each potato as small as you’d like. Just keep an eye on them in the oven, as they may take less time to cook.
Place half the potatoes in a large plastic bag and add 1 tablespoon cornstarch. Seal the bag and shake it all around to evenly coat the potatoes with cornstarch. Open up the bag and add 1 tablespoon olive oil, then sealing and shaking again until coated.
On the baking sheet, evenly space the fries with plenty of room in between each one, so they get crispy instead of steamed and softened. Sprinkle with salt and pepper, to taste. Place in the oven. After 15 minutes, use a pair of tongs to flip each fry and return to the oven for another 5-10 minutes, depending on how dark you like your fries.
Prepare the other half of the potatoes in this same way—coating, cooking, flipping, etc.
While the final batch of potatoes are in the oven, prepare the Spicy Fry Sauce. Recipe follows.
Spicy Fry Sauce
1/3 cup mayonnaise
1/2 cup light sour cream
3-4 teaspoons Sriracha sauce, to taste
pinch cayenne
Whisk together the mayonnaise, sour cream, Sriracha sauce and cayenne pepper in a small bowl until well combined. Chill. - See more at: http://www.theslowroasteditalian.com/2011/10/crispy-sweet-potato-fries-with-spicy.html#sthash.2zrSaYz8.dpuf
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| Peach Muffins |
Ingredients
- 3 cups all-purpose flour {I used half whole wheat flour}
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups vegetable oil {I used half applesauce}
- 3 eggs, lightly beaten
- 1 cup brown sugar
- 2 cups peeled, pitted, and chopped peaches {about 4 peaches}
- 2-3 TBSP milk {if your peaches are really ripe, they'll be juicy and you won't need as much milk!}
- 2-3 TBSP Turbinado {raw} sugar
Directions
Preheat oven to 400 degrees F. Lightly grease 18 muffin cups.
In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and brown sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups. Top with a light sprinkle of Turbinado Sugar {raw sugar.}
Bake 20-25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.
Cool 10 minutes before turning out onto wire racks to cool completely.
Crispy Sweet Potato Fries
2 large sweet potatoes
2 tablespoons cornstarch, divided
2 tablespoons olive oil, divided
salt and pepper, to taste
Preheat the oven to 450 degrees. Line a baking pan with non-stick aluminum foil, or regular aluminum foil coated well with cooking spray. Set aside.
Rinse the sweet potatoes, scrubbing the dirt off the skins with a brush. Dry, then peel. Cut each sweet potato in half. Cut each of those pieces in half. Then cut each of those pieces in half.
Note: This recipe is more geared towards thick-cut, steak fries, with a crisp exterior and soft interior. If you want thin fries that are 100% crisp all the way through, cut each potato as small as you’d like. Just keep an eye on them in the oven, as they may take less time to cook.
Place half the potatoes in a large plastic bag and add 1 tablespoon cornstarch. Seal the bag and shake it all around to evenly coat the potatoes with cornstarch. Open up the bag and add 1 tablespoon olive oil, then sealing and shaking again until coated.
On the baking sheet, evenly space the fries with plenty of room in between each one, so they get crispy instead of steamed and softened. Sprinkle with salt and pepper, to taste. Place in the oven. After 15 minutes, use a pair of tongs to flip each fry and return to the oven for another 5-10 minutes, depending on how dark you like your fries.
Prepare the other half of the potatoes in this same way—coating, cooking, flipping, etc.
While the final batch of potatoes are in the oven, prepare the Spicy Fry Sauce. Recipe follows.
Spicy Fry Sauce
1/3 cup mayonnaise
1/2 cup light sour cream
3-4 teaspoons Sriracha sauce, to taste
pinch cayenne
Whisk together the mayonnaise, sour cream, Sriracha sauce and cayenne pepper in a small bowl until well combined. Chill. - See more at: http://www.theslowroasteditalian.com/2011/10/crispy-sweet-potato-fries-with-spicy.html#sthash.2zrSaYz8.dpuf
2 large sweet potatoes
2 tablespoons cornstarch, divided
2 tablespoons olive oil, divided
salt and pepper, to taste
Preheat the oven to 450 degrees. Line a baking pan with non-stick aluminum foil, or regular aluminum foil coated well with cooking spray. Set aside.
Rinse the sweet potatoes, scrubbing the dirt off the skins with a brush. Dry, then peel. Cut each sweet potato in half. Cut each of those pieces in half. Then cut each of those pieces in half.
Note: This recipe is more geared towards thick-cut, steak fries, with a crisp exterior and soft interior. If you want thin fries that are 100% crisp all the way through, cut each potato as small as you’d like. Just keep an eye on them in the oven, as they may take less time to cook.
Place half the potatoes in a large plastic bag and add 1 tablespoon cornstarch. Seal the bag and shake it all around to evenly coat the potatoes with cornstarch. Open up the bag and add 1 tablespoon olive oil, then sealing and shaking again until coated.
On the baking sheet, evenly space the fries with plenty of room in between each one, so they get crispy instead of steamed and softened. Sprinkle with salt and pepper, to taste. Place in the oven. After 15 minutes, use a pair of tongs to flip each fry and return to the oven for another 5-10 minutes, depending on how dark you like your fries.
Prepare the other half of the potatoes in this same way—coating, cooking, flipping, etc.
While the final batch of potatoes are in the oven, prepare the Spicy Fry Sauce. Recipe follows.
Spicy Fry Sauce
1/3 cup mayonnaise
1/2 cup light sour cream
3-4 teaspoons Sriracha sauce, to taste
pinch cayenne
Whisk together the mayonnaise, sour cream, Sriracha sauce and cayenne pepper in a small bowl until well combined. Chill. - See more at: http://www.theslowroasteditalian.com/2011/10/crispy-sweet-potato-fries-with-spicy.html#sthash.2zrSaYz8.dpuf
Crispy Sweet Potato Fries
2 large sweet potatoes
2 tablespoons cornstarch, divided
2 tablespoons olive oil, divided
salt and pepper, to taste
Preheat the oven to 450 degrees. Line a baking pan with non-stick aluminum foil, or regular aluminum foil coated well with cooking spray. Set aside.
Rinse the sweet potatoes, scrubbing the dirt off the skins with a brush. Dry, then peel. Cut each sweet potato in half. Cut each of those pieces in half. Then cut each of those pieces in half.
Note: This recipe is more geared towards thick-cut, steak fries, with a crisp exterior and soft interior. If you want thin fries that are 100% crisp all the way through, cut each potato as small as you’d like. Just keep an eye on them in the oven, as they may take less time to cook.
Place half the potatoes in a large plastic bag and add 1 tablespoon cornstarch. Seal the bag and shake it all around to evenly coat the potatoes with cornstarch. Open up the bag and add 1 tablespoon olive oil, then sealing and shaking again until coated.
On the baking sheet, evenly space the fries with plenty of room in between each one, so they get crispy instead of steamed and softened. Sprinkle with salt and pepper, to taste. Place in the oven. After 15 minutes, use a pair of tongs to flip each fry and return to the oven for another 5-10 minutes, depending on how dark you like your fries.
Prepare the other half of the potatoes in this same way—coating, cooking, flipping, etc.
While the final batch of potatoes are in the oven, prepare the Spicy Fry Sauce. Recipe follows.
Spicy Fry Sauce
1/3 cup mayonnaise
1/2 cup light sour cream
3-4 teaspoons Sriracha sauce, to taste
pinch cayenne
Whisk together the mayonnaise, sour cream, Sriracha sauce and cayenne pepper in a small bowl until well combined. Chill. - See more at: http://www.theslowroasteditalian.com/2011/10/crispy-sweet-potato-fries-with-spicy.html#sthash.2zrSaYz8.dpuf
2 large sweet potatoes
2 tablespoons cornstarch, divided
2 tablespoons olive oil, divided
salt and pepper, to taste
Preheat the oven to 450 degrees. Line a baking pan with non-stick aluminum foil, or regular aluminum foil coated well with cooking spray. Set aside.
Rinse the sweet potatoes, scrubbing the dirt off the skins with a brush. Dry, then peel. Cut each sweet potato in half. Cut each of those pieces in half. Then cut each of those pieces in half.
Note: This recipe is more geared towards thick-cut, steak fries, with a crisp exterior and soft interior. If you want thin fries that are 100% crisp all the way through, cut each potato as small as you’d like. Just keep an eye on them in the oven, as they may take less time to cook.
Place half the potatoes in a large plastic bag and add 1 tablespoon cornstarch. Seal the bag and shake it all around to evenly coat the potatoes with cornstarch. Open up the bag and add 1 tablespoon olive oil, then sealing and shaking again until coated.
On the baking sheet, evenly space the fries with plenty of room in between each one, so they get crispy instead of steamed and softened. Sprinkle with salt and pepper, to taste. Place in the oven. After 15 minutes, use a pair of tongs to flip each fry and return to the oven for another 5-10 minutes, depending on how dark you like your fries.
Prepare the other half of the potatoes in this same way—coating, cooking, flipping, etc.
While the final batch of potatoes are in the oven, prepare the Spicy Fry Sauce. Recipe follows.
Spicy Fry Sauce
1/3 cup mayonnaise
1/2 cup light sour cream
3-4 teaspoons Sriracha sauce, to taste
pinch cayenne
Whisk together the mayonnaise, sour cream, Sriracha sauce and cayenne pepper in a small bowl until well combined. Chill. - See more at: http://www.theslowroasteditalian.com/2011/10/crispy-sweet-potato-fries-with-spicy.html#sthash.2zrSaYz8.dpuf
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