How to Make the Crispiest Potatoes Ever

How to Make the Crispiest Potatoes Ever

Not lying when we say these are the crispiest potatoes you’ll ever eat 🤤#WeCook

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crispy potatoes

Roasted Broccoli Salad

Check out my entire collection of broccoli salad recipes! Hello!  I have another awesome recipe combo for you today!  Some of my favorite recipes on this website are combinations of my favorite things.   A few years ago, my love for minestrone and Chili bore my Minestrone Chili.  Last week, I combined

Source: Roasted Broccoli Salad

Asparagus Dish

Some of you have asked me for this Recipe. Thanks to Chef Andrew Masciangelo of Savona Restaurant for teaching me to make this delicious dish many years ago. Head on over to their website to order tonight’s dinner – pickup or delivery!

For you who asked – the recipe for Creamy Mushroom Asparagus. Ingredients – 1/2 Lb assorted Mushrooms (3 different types – crimini and trumpet are two good choices); 2 TB chopped shallots; 1 cup white wine; 1 cup chicken stock; 1 pint heavy cream; 1 tsp chopped parsley; 2 bunches medium asparagus. Saute mushrooms & shallots in extra virgin olive oil, until liquid has extracted and evaporated. Add white wine and reduce until majority of liquid is gone. Add chicken stock and reduce until majority of liquid is gone. Add heavy cream and reduce by 1/4 and season with salt & pepper. Blanch asparagus in boiling water and when time to serve, spread mushroom sauce over asparagus and finish with chopped parsley and grated parmesan. Note: peel asparagus stalks with vegetable peeler before blanching. Gets rid of stringiness!

Source: Pat Nogar