Ending the Curse of the Turanos: Tuscan Grilled Chicken

tuscan chicken on the grill

Better to offer a chicken to Italians…Never send a fish

My people are Italian….like Sicilian Italian Our people take vendetta seriously – did you see The Godfather? Family feuds are way more intense than Hatfield-McCoy.

Because we are innately aware of our peoples’ tendency toward revenge, my brothers and I grew up in fear of the Turano family. See, in the 1930s our great uncles – Gasper aka ‘Cap’ and Vincent married sisters – not just any sisters, Turano sisters. Uncle Cap, the eldest, led the way – the oldest must marry first in traditional Italian families. Vincent, the second son, followed shortly thereafter with his own Turano bride.

italian family feast chicken

Sal and Grandma – not a Turano. and my brother, no Turano blood.

It would have naturally followed that my grandfather, Salvatore – the youngest – would then choose one of the two remaining Turano sisters as his wife…and both families urged him to do so. Sal, as he was known, would, however, buck this trend and spurn the Turano girls. He instead married his high school girlfriend, my grandmother.

Ever since Sal made the choice to disregard tradition, the Turanos looked at us funny. Funny, like with evil, spell-casting glares, slanty eyes and stuff. We felt their hatred and sensed that they were cursing us behind closed doors. We blamed mysterious happenings throughout our lives on the Turanos…a bike went missing, a pet passed away, the car ran out of gas…must be the effing Turanos.

But, now, 80 years since Sal’s jilting of the Turano sisters…It’s time to bury the hatchet and end our fear of the effing Turanos. So, I offer the descendants of Cap and Vincent, (some of whom are kind enough to read this blog) an olive branch….a feast from a neutral region of Italy…Tuscan Grilled Chicken.

Tuscan Grilled Chicken (serves 8)

Tiny apartment tips:

  1. You could do this in your apt…just use a much smaller (3lb ish) chicken
  2. Open windows and doors to vent during grilling as the chicken should and will smoke up
  3. Yes, the butcher at Food Emporium, Whole Foods etc WILL de-backbone the chicken for you. Just ask.
  4. Plan ahead…chicken needs to marinate for at least 4 hours, though I’d recommend marinating overnight

Ingredients

  • rosemary lemon chicken on grill

    Always mise en place. Always.

    2 4-5lb whole chickens

  • 2/3 Cups Olive Oil – you can order DiGiovanna Olive Oil online – that’d really get the Turanos mad….
  • Lemon Zest from 4 lemons
  • 2/3 Cups freshly squeezed lemon juice
  • 2 TBSP minced garlic = about 5ish cloves
  • 2 TBSP minced rosemary leaves
  • Kosher Salt
  • Pepper

1. Ask the butcher to remove the backbone from the chickens and flatten them. We actually bought Perdue wrapped chickens and took them to the butcher who gladly helped us out. Put the flattened birds into baking dishes.

2. Sprinkle the chickens with salt on both sides – don’t be shy here, the salt will help crisp up the skin

3. In a medium bowl, mix together the olive oil, lemon zest, lemon juice, garlic, rosemary and 3 tsp of pepper

tuscan lemon marinated chicken

Green-y, Lemon-y, Garlic-y marinade

4. Pour the marinade over both sides of the chickens

chicken tuscan marinade

Marinating

5. Cover the chickens with plastic wrap and refrigerate for at least 4 hours

6. Preheat the oven to 350 degrees

wolf range stove dinner chicken

Guest-Chefing and a Wolf Oven – bonus

7. Heat a gas grill to low heat

8. Remove the marinated chickens from the fridge and temperate for at least :15 mins

9. Spray the grill with non-stick spray

10. Place the chickens on the grill breast-side up

chicken on grill flattened

Breast side up…lefty is a little slanty

11. Weight down the chickens with a heavy pan or baking dish to ensure that the entire surface of the bird is in contact with grill

weighted down flattened chicken on grill

We weighted lefty with a baking dish. Righty was weighted down with a cast iron skillet

12. Cook for :20minutes – leave the lid of the grill open as it’s a smoky deal

13. Flip the bird (not at the Turanos) – literally and re-weight down so that the entire breast-side is in contact with the grill surface

tuscan grilled flattened chicken

Our two little guys flipped

the flipping is hard

the flipping is hard

14. Cook for another :20 minutes

15. Transfer the browned birds to a baking dish and bake in the oven for :15 more minutes to ensure bird is wholly cooked.

16. Remove the birds from the oven, transfer to a cutting board, cover in tin foil and let rest for :15 mins before slicing

17. Slice and serve

tuscan chicken on grill

Sliced and ready

I hope that enough time has passed to heal the relationship between us and the effing Turanos. And I hope they see this chicken as the olive branch they may have been waiting for.

That said….when eerie things happen, I still have a thought in the back of my head, that it just could be the curse of the effing Turanos.

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Great Guestification: Smoked Brisket with Dad Salt(tm)

beef brisket smoked on the grill

But Dad, It’s Smoky!

There’s a way old Steve Martin bit about teaching kids to talk wrong. The skit takes place in a classroom filled with young children. One child raises his hand and when called on asks; ‘May I please go to the bathroom?’. The teacher, a bewildered look on his face, says ‘I’m sorry?’ The student replies: ‘Sorry, can I moo-moo dog face to the banana patch?’ And, he is sent on his way to the bathroom.

As kids, we used ‘moo moo dog face to the banana patch’ all the time when we wanted to be excused from the dinner table or elsewhere. We all thought making up words or speaking wrong was a great idea. My brother took his own spin on Steve Martin’s craft and teaches his own kids wrong words…To be fair, he just elongates words, sometimes creating verbs out of nouns or adverbs out of …doesn’t matter. Just know that this happens and now his people (son and daughter) are also doing it.

spices salt mixes beef brisket

Dad Salt

My brother is also an inventor of sorts….and created a magical new mix of spices called ‘Dad Salt’. Don’t ask me what’s in it, cuz it’s like a secret… just know that you should put the stuff on everything. Still working on marketing and margins, but soon to be available everywhere.

I was recently with them all – GUESTIFICATING at their home in Cincinnati. And, we made a giant Smoked Beef Brisket as people in Cincinnati are wont to do. As the brisket was my brother’s creation, I have tried to channel his spirit in CRAFTIFYING this post.

Tiny apartment tips:

  1. Be a good GUESTIFIER – to ensure future invites
  2. Find GUESTIFICATION locations with outdoor grills
  3. Don’t try this in your tiny apartment
  4. LMK if you are interested in purchasing ‘Dad Salt’

Giant Smoked Brisket (serves an army….of 8)

NOTE: This is a two day process. A commitment to meat. COMMITIFY yourself.

Ingredients:

  • brisket dinner smoked

    Meats En Place

    1 Giant 12lb Beef Brisket – we got ours at Costco, the land of giant meats

  • 2 Cups Apple Juice
  • 1 14oz Can of Beef Broth
  • 2 TBSP of minced garlic – I never use the jar stuff, but a guest really shouldn’t say such things
  • 1 TBSP EVOO
  • Loads of DAD SALT(tm)
  • NOTE: If you haven’t yet ordered or received your Dad Salt, you can create your own poor imitation by mixing together – sea salt, bacon salt, garlic powder, paprika, ground pepper, onion powder
  • A meat injector
  • 2 cans of Darkish beer or ale – we used 1 can of Boddington’s and 1 can of Guinness
  • Applewood chips for the grill
  • Buns
  • Store bought sweet bbq sauce

1. HEATIFICATION of the Injecting Agent:  Heat 1 Cup of the Apple Juice and 1/2 of the can of beef broth with the garlic and olive oil over low heat in a sauce pan

meat injecting beef brisket smoked

Injecting agent heating on STOVIFIER

2. Once the flavors have come together and the mix is FRAGRANTIFIED – about :05 mins…let the mixture cool slightly

3. TRIMMITIZING: Pat dry the giant brisket and trim off most of but not all of the excess fat. The fat lends flavor and moisture to the meat…so leave about 25% of it on the giant beef

beef brisket trimmed dinner grill smoking

Giant knives scare me. Note some fat remains.

4. RUBIFICATION: Rub Dad Salt(tm) generously all over the giant meat

brisket smoked dinner grill

Rubbified with Generous Amount of Dad Salt

5. INJECTIFICATION: Fill the meat injector with the garlic, broth, apple juice mixture and inject liberally all over the meat

meat injector dinner smoked brisket grill

Injectifying Juice – messy job, so yes, do this in a large roasting pan lined with foil – those are my brother’s man hands, btw.

6. Cover the INJECTIFIED, RUBIFIED meat and refrigerate overnight

THE NEXT DAY……

7. RE-RUBIFYING: Remove the meat from the fridge and rub AGAIN liberally with Dad Salt

8. SMOKIFIER; Early, like way early in the morning, prepare the grill with very low indirect heat.

9. Prepare a large drip pan with 2 cans of beer (a darker beer is better here) and a 1/2 cup of Apple Juice AND the fat trimmings from the brisket and place it on the low rack of the grill

smoked brisket grill dinner

BEERIFYING – step 1 to SMOKIFIER prep

beef brisket recipe grilling smoking meats

Setting up the Smokifier – note coals are contained by large pieces of hickory that have been soaked for over an hour

10. SMOKIFICATION: Replace the second rack and put the Brisket over the side with the beer/juice/fat pan. On the other side, place several applewood chips that have been soaked for at least an hour in water in a smoker box

smoked beef brisket dinner grill

Let the Smoking Begin

11. Cover the grill and let meat smoke forever….Like 8 hours

12. FOILIZING: After 8 hours, remove the brisket from the smoker, put in a large roasting dish lined with foil….And, then seal the meat in foil.

beef brisket smoked on grill

FOILIZED – Ready to be ovenized

13. OVENIZATION: put the giant meat into a 250 degree oven for an additional 2 hours

14. REJUICIFICATION: Remove the meat and let it rest for :20 – :30 minutes

15. SLICERIZING: Serve warm by the slice

beef brisket smoked service dinner

Slicerizing the meats. Note fab smoke ring

We served the tender, smoky slices atop potato buns with some cole slaw and sweet bbq sauce.

I’m not sure it’s a great idea to TEACHIFY kids to speak wrong….But, I will say that now that the kids are older and able to make up their own words…it’s fun to watch. Plus, I’m sure it helps keep their creative juices flowing.

Listen, when in Rome, right? Being with my Cincy peeps is always a great GUESTIFICATION.

IMG_7457PS – LMK if you want to know more about Dad’s Salt(TM)

Cro-Nutting: The Privilege of a Great Houseguest

cronuts trader joe's frozen croissants dessert

Cro-Nutted Croissants

Cro-Nutting, v. The Art of Frying That Which Should Not Be Fried.

Truth – I don’t like to fry, deep fry, stuff in my apartment. A few good reasons…

  1. cronuts kitchen frying

    Coffee Tin

    It’s a bit messy and the hot oil can escape the cauldron and dirty surrounding cabinets and counters.

  2. When the frying is over and after you’ve overindulged in a good fried treat, you’re left with a large vat of used oil and no where to dispose of it…OK, you’re supposed to put in into an empty coffee tin and freeze it before throwing away…But, I think you have to go back to 1985 to find an empty coffee tin.
  3. The frying leaves a certain odor – note, not really aroma, but odor – in your tiny living space and on your furniture, walls, carpets, floors and towels.
  4. OH, yeah….and technically frying anything is super fattening.

So, I only fry during away games. Listen, I’m a great house guest. Someone even recently named me guest of the decade. I mean, I keep a clean room, cook, entertain people’s kids, run errands and always wash my sheets and towels before my departure. So, letting me do a little frying in your kitchen seems like a small price to pay.

On a recent visit to the middle – that space between New York City and LA where my brother and his people live – I decided to entertain my two favorite teenagers with a frying bonanza.

Prior to my arrival, I emailed the kids with some culinary options that we could deep fry in their large suburban kitchen.

But the only thing they wanted was….Cronuts, the croissant/donut hybrid that is all the rage in NYC right now, a treat that is not yet available in Cincy.

The attention span of any teenager is similar to that of an ant – even my incredibly intellectually advanced niece and nephew. So, I knew that creating cronuts from scratch wouldn’t be an option. I did some research and decided the best way to go would be to cronut frozen croissants from Trader Joe’s.

Tiny Apartment Tips:

  1. Don’t deep fry in your apartment for reasons already outlined above
  2. Do be the best guest to earn the privilege to deep fry when guesting outside of the city

Cro-Nutted TJ’s Croissnts (servings…really, no one should eat any of these, so at a serving size of one bite, this’ll make about 24)

Ingredients:

  • trader joe's frozen croissants cronuts

    NOT mini

    1 Box Trader Joe’s frozen croissants – they come  8 to a box – AND the box says ‘Mini’…but, they are not mini

  • 1 Large Cauldron of vegetable oil – about 1 1/2 – 2 inches deep
  • 1 Candy Thermometer – I’ve been trying to find the one that has the temp taker attached to a long cord vs the glass one that clips to the side of the cauldron…but, haven’t found it yet. LMK if you have any ideas
  • 1 Fry Spider kitchen tool – readily available everywhere and a kitchen must
  • 1 Tub of Dolci Frutti Chocolate hard chocolate shell OR A Jar of Nutella Hazelnut Spread

1. The night before you want to make these ridiculously caloric and fat heavy treats…You have to take the frozen Trader Joe’s Croissants out of the package, separate, set on a plate and let sit out overnight. The frozen croissants magically rise while you’re sleeping and double in size – again, not mini

2. Pour 1 1/2 inches of vegetable oil into a large, deep cauldron….Or big pot

3. Heat the oil to 350 degrees. OK, maintaining 350 degrees is tricky – so, heat the oil higher, then turn it way down. Oil must be between 325 – 350, so keep checking that now dangerously hot glass candy thermometer that’s clipped to the side of the cauldron and adjust the stove as needed

4. Using a tiny (1 inch) biscuit cutter (remember, buy the full set of biscuit cutters that nest) cut the croissants into little bite-sized pieces

sur la table biscuit cutters

Space Saving Biscuit Cutters

5. Gently…very gently….using a spider or other good frying tool…lower the croissant cut-outs into the scalding oil

croissant cronuts trader joe's frying with kids

Gently frying away

6. Fry each side for about a minute – you’ll know when to flip cuz they brown up nicely

7. Remove the friedness from the oil and transfer to a paper towel to blot the excess oil – this is a step that just makes you feel better…but really, these are fried, so get over it.

cronut recipe trader joe's croissants

Fried Goodness – light, flaky and….FRIED

8. While frying, in the microwave melt up some of those Dolci Frutti chocolate shell chocolate chips

dolci frutti chocolate dip cronuts trader joe's

Find in Produce Section

9. Once the Cro-Nutted Croissants are quasi cooled – hand them along with the melty chocolate to your niece and nephew who can then spoon chocolate-y goodness over the deep fried delight

10. Eat….But eat only one, seriously

I always gain about 500lbs when I go to the middle…Or does just the fat go to the middle, whatever. But, you can’t put a price on entertaining kids with the art of deep frying. And, if you want to feel a little better, Cro-Nutted Croissants are technically vegetarian. Just remember to be a good guest and clean up. You don’t want to lose your fry-privileges.

Dinner & Roses To-Go: Summer-Bries Pasta

brie pasta dinner vegetarian basil recipe

Brie Pasta Plated and Ready

On Monday nights for a series of 16 weeks twice a year, I engage in a very sophisticated evening with a select group of friends in the City. It’s a weekly meeting of the minds and

dinner pasta vegetarian roses brie cheese sauce

So much hope on one tray

exchanging of incredibly insightful and valuable information. An opportunity to explore human behavior on an intimate level. To live – just for a moment – inside the lives (and hot tubs) of beautiful women and six-pack ab-ed men on their journey, their quest for love …..For the purpose of simplifying, let’s call it ‘Book Club’ – but know that it is oh, so much more. I mean, there are roses involved.

The west 86-ers (friends who live there) generally host and always provide an incredible meal to feed our minds and souls as we solve the world’s problems and follow the young hopefuls through the ups and downs of budding romance. Once in a blue moon, I offer to bring dinner, I mean, I’m the food blogger, right, this should be my job. Yet, on these occasions, I often find myself at a loss for what to bring. I don’t want to default to the go-to easily portable casserole family – this is a fancy evening after all – there’s generally evening gowns and a champagne toast. There are always tears. I brought my chicken milanese on one occasion and it was well-received, a good complement to this intellectually stimulating evening. So, when I offered to bring dinner for what was certain to be the most dramatic series finale ever, the pressure was on.

It would have to be a rose-worthy feast. One that could not only comfort us through the disappointment of a potentially heartbreaking end to the journey but could also support an exuberant celebration should the evening end in true love. There were other factors to consider as well – it had to be easily portable, not require too much ‘cooking’ as in tiny NYC apartments any heat thrown from the kitchen is too powerful for even the strongest of A/C units during a heat wave. It couldn’t be too salty (I tried to kill this group once before with an exceedingly salty, like dead sea salty, pulled pork dinner – that was a Des-Aster).

So, I borrowed a page from me mum’s culinary delights and made a Summer-Bries Pasta.

Tiny Kitchen Tips:

  1. basil brie pasta dinner vegetarian recipe

    Basil Bunch

    Fairway NYC has the best deal on Basil in town…but, you have to buy a giant bunch of it – so, plan to use some for a freezable pesto sauce or other basil-easy delights

  2. This recipe is too much…you can easily cut in half if your ‘Book Club’ isn’t that many people

Summer-Bries Pasta (serves like 85 people…or 6)

Ingredients:

  • 2 Cloves Garlic  you can go to three cloves, you can do 2 cloves garlic and 1/2 a shallot – it’s your call
  • 1 1/2 Cup Basil Leaves
  • 1 Pound French Brie
  • 1 Cup Extra-Virgin Olive Oil
  • 1 Container of Compari Tomatoes
  • Salt & Pepper
  • 1 – 1 1/2 lbs of Linguini or Boccacini or any other ‘ini’ pasta

Always Mise En Place – it’s just fun and makes you feel chef-like:

brie pasta dinner recipe

Mise En Place

1.  Cut the tomatoes – the entire box – into bite-sized pieces – like little cube-y-ish – and put into a large mixing bowl

dinner pasta summer brie campari tomatoes

Campari tomatoes – selected bc they are sweet and delicious

2. Mince the cloves of garlic and toss on top of the tomatoes in the bowl

dinner pasta  brie tomatoes garlic summer

No mincer? No worries, just chop super small – I used my microplane, just be careful!

3. Chiffonade the basil leaves and…uh huh…toss on top of the garlic and tomatoes

dinner pasta vegetarian cheese basil

Beautifully Chiffonade-d Basil-y Goodness

4. Remove the rinds from the brie and then tear into smallish pieces – like smaller than an ice cube and bigger than a marble…Throw the pieces of brie into the basil-y, garlic-y, tomato-y mix

brie pasta summer dinner vegetarian

Triple Cream Brie – two is too few, four is too many

5. Pour the Extra-Virgin Olive Oil over the brie, basil, tomato, garlic mix and toss gently to combine

dinner vegetarian pasta summer easy cooking

Mixed….And, now let it just sit

6. Add salt and pepper, cover and let the mixture sit out on your tiny kitchen counter for the day…at least 2 hours, but the flavors meld and intensify the longer it sits…I left it for no fewer than 5 hours…

NOTE: It will look runny and odd…do not fear — I already did that for you – no, there’s not too much olive oil or too many watery tomatoes…relax. It’s all good.

7. Boil the pasta about 1-2 minutes shy of the recommended cooking time, drain and immediately toss with the tomato-y, basil-y, garlic-y, brie-y mix

The brie will melt into an incredible cream sauce……yum.

8. Garnish with a few more basil leaves/pieces and serve warm

Book Club is more about getting together with friends than it is about watching the Des-bacle. Next time you want to bring dinner to a crew, just remember –  The journey to find love isn’t always easy, but this portable pasta dish truly is a bries.

Snakes and Maggots Couldn’t Drive Me Away: Roasted Potatoes

A lot more than she bargained for

A lot more than she bargained for

WARNING: THIS POST ISN’T REALLY ABOUT THE RECIPE.

There’s a story today on Yahoo! about some woman who found a snake, yep, snake, in a bag of potatoes she purchased at Walmart.

This got me thinking about the unwanteds I have found in foods over the past 100 years. I had an infestation of small brownish bugs in my kitchen once – by once I mean for about 2 weeks a year for 3 years I would find them creepy crawling up my cabinets or sneaking around in my breadcrumbs…eww. Blamed the flowers a male suitor had sent me. Anyone who has ever dated me since knows never to send me flowers. Take note.

sidney place brooklyn heights potatoes roasted

26 Sidney Place

When I first moved to NYC and my age was my salary – which we all thought was pretty cool at the time – I lived with about 1,000 other kids in an amazing brownstone in Brooklyn Heights. I didn’t really cook, and by ‘really’, I mean not at all. So, many nights I existed on fried rice from the local Chinese place on Montague Street – $4.75 and I could make it last for three meals.

Sure, I dabbled. There were tuna melts, grilled cheese and Raman noodle nights (I could fry stuff and boil water!). But, mostly when I didn’t have any left over fried rice, dinner was cold cereal. That’s right, ‘ready-to-eat’ cereal that we would purchase at the bodega between the Borough Hall Subway Stop and our house.

One night, my roommate/ BFF and I were walking home together – a rarity as she was an I-banker (read, worked late and made a lot more money) and I was in publishing (read, left work between 5 – 6pm and, well, we already discussed my salary). We stopped at the bodega to get some ‘dinner’. Jane, as she prefers to be called these days, selected a lovely box of Raisin Bran. I…it doesn’t matter what I got – the story is about her cereal.

Anyhoo, we trekked home, poured our cereals into bowls and topped with milk. We were hungry – growing girls – and stood together in the kitchen, shoveling it in. At about bite three, Jane started frothing at the mouth…literally spitting the tasty bran and raisins back in to the bowl.

‘What!’ I shrieked ‘Are you doing?’

She slammed the bowl on to the kitchen counter, continued spitting, wiping her tongue with a paper towel and just pointed her shaking finger at the bowl.

So…I looked….Still wish I hadn’t…But, I looked. How could I not? And, there it was…the cereal was….uhmmmm…moving. Yeah….Her cereal was moving. Like totally moving. Like horror movie moving.

I looked more closely and the cereal was alive with maggots. Still makes me shiver. Haven’t eaten raisin bran since…OK, no big sacrifice cuz this blogger hates the raisins. But, still…uhmmmm…ewww.

Roasted Potatoes Recipe food

Uhmmmm…EWWWW

So, after what I went through with the maggots and then with the floral delivery bug invasion…you might think that the Walmart-Snake-in-the-Potatoes story might scare me off of a starchy potato treat. Au contraire…It would take a truck load of maggots to move me off of potatoes.

Here is my go-to simple, crowd-pleasing, snake and maggot-free roasted potato side dish.

Soup Packet Roasted Potatoes (Serves 4-6)

Tiny apartment tips:

  1. Buy tiny potatoes – not just because they’re tiny like your kitchen, but because they cook more quickly, they’re cute and mostly because you don’t have to peel them or do much chopping
  2. When you buy the french onion soup mix – Lipton, of course – take the packets out of the box and store upright in a cabinet – the box takes up too much space.
  3. No…you can’t make these ahead of time. So, stop asking 🙂
  4. Heed the Parchment Paper lining tip – or you will ruin your baking pan

Ingredients

  • lipton soup dinner recipe side dish vegetarian

    Side Dishes Don’t Have To Be Difficult

    Like a pound of small potatoes – new potatoes or purple potatoes are good or if you’re fancy those bags with the three colors of potatoes…maybe not Yukon gold potatoes – they’re too soft.

  • 1/3 Cup of Olive Oil – IG would say ‘really good olive oil’
  • 1 Packet of Dry Lipton’s Onion Soup Mix
  • 1 TSP of Jane’s Krazy Mixed Up Salt

Preheat oven to 425…or 450 doesn’t really matter

(I wish this was more difficult…but, like deciding to eat or not eat maggots…it’s not – I did warn you that this post wasn’t about the dish)

1. Wash the potatoes

roasted new potatoes dinner vegetarian

I might have chopped first and washed second…whatever. It’s all good

2. Quarter or halve the potatoes – you want bite size pieces – so depends on how big the taters you bought are

3. In a small bowl, whisk together the packet of french onion soup, Krazy Mixed Up Salt and Olive Oil

4. Pour the potatoes in to a Ziplock baggie – gallon style. Pour the olive oil mixture over the potatoes in the baggie

french onion soup lipton roasted potatoes recipe

Taters covered in EVOO and soup mix

6. Zip the bag…mix it around – with your hands move the contents –  making sure you cover all of the potatoes

7. Line a rimmed baking dish with parchment paper

8. Pour the potato, french onion soup / olive oil mix on to the lined baking dish making sure the potatoes are in a single layer

Roasted potatoes side french onion soup lipton dinner vegetarian

Single Layer! Very Important!

9. Put in the oven and bake for :45 – :60 minutes tossing a few times during the cooking process. Cooking time depends on how crispy you like ’em.

10. Serve immediately

roasted potatoes lipton soup side dish vegetarian

Piping Hot, Crisped And Ready

I like my potatoes crispy. My favorite late night fry is the one that is actually void of any potato flesh. Truth.

I like potatoes. Is there a support group for that? Even though there was APPARENTLY a smallish snake in one particular package at one particular Walmart – I will continue to eat the potatoes. I might even buy them at Walmart. When it comes to potatoes – even maggots couldn’t drive me away.