Taco Chicken

1 lb. chicken breasts or thighs (I can tell you right now that I’m a breast girl and Sara prefers thighs.)
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper
Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.
Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.
Grill about 7 minutes per side.
Remove from heat and allow to stand a few minutes so it doesn’t lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.

Chicken Tortilla Soup

Chicken Tortilla Soup
Recipe by Our Best Bites

1 recipe Taco Chicken
1 large onion, chopped
6 cloves garlic, minced or pressed
4 cans chicken broth
1 15-oz. can chopped or diced tomatoes
2 jalapeno peppers (if you’re scared, try serrano peppers; they’re milder)
1/4 c. fresh lime juice (3-4 limes). Don’t even think of buying the stuff in a bottle.
1 tsp. salt
1/4 tsp. black pepper
TOPPINGS:
Store-bought tortilla chips, or 2-3 corn tortillas, plus oil for frying
Sliced avocado or guacamole
Grated or crumbled cotija cheese
1/4 c. cilantro
Early in the day, begin marinating the chicken. Right before you start preparing the soup, start grilling it.
In a large stockpot, heat some olive oil (I can tell you right now that you’ll never hear the words EVOO from my mouth. Or my fingers.) over medium heat. Add chopped onion and saute 3-4 minutes. Add garlic and minced jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant. Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow to simmer 15-20 minutes.
While soup is simmering, juice the limes and set aside. Start preparing the toppings: grate the cheese, chop the cilantro, cut up the avocado or prepare the guacamole, and fry the tortillas. Right before serving, add lime juice and chicken to the soup. Season with salt and pepper to taste. Ladle soup into the bowls and add desired toppings.

Stroganoff

2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tabls of Worcestershire (this stuff is so awesome I always add more)
1/2 water
8 oz of cream cheese (the first time I made this with just 1lb of meat I still added 8 oz's, sshh don't tell my lactose intolerant hubbie)
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika (see I just can't believe this would be good without some sort of kick)

In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.

Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

Serve over egg noodles. Or mashed potatoes, I won't tell anyone but I would really like to not be alone in this.

Minestrone Soup

Ingredients

2tablespoons olive oil
1/2 cup minced white onions (about 1 small onion)
1/4 cup chopped zucchini
1/4 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
2 teaspoons minced garlic (about 2 cloves)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)

1 (15 ounce)can red kidney beans , drained
1 (15 ounce)can small white beans or great northern beans , drained
1 /2 (14 ounce) can diced tomatoes
1/2 cup carrots , julienned or shredded
2 tablespoons minced fresh parsley
1 teaspoons dried oregano
1 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup small shell pasta

 

Directions

Heat two tablespoons of olive oil over medium heat in a large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Makes about eight 1 1/2 cup servings.

Number of Servings: 8

Cheesy Pull-Apart Bread

Great with Minestrone soup!

Ingredients (serves 4-6)

For the Mushrooms

• 12 oz sliced mushrooms
• 1 Tbsp butter
• 1 Tbsp chopped fresh thyme

For the Bread

• 1 unsliced loaf sourdough bread
• 12 ounces Provolone cheese, thinly sliced
• 1/2 cup butter, melted
• 1/2 cup finely diced green onion
• 2 teaspoons poppy seeds

Instructions

For the Mushrooms

Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.

Set mushrooms aside and allow to cool.

For the Bread

Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place loaf on a foil-lined baking sheet.

Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.

Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.

Bake at 350 degrees for 15 minutes.

Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Classic Black Beans and Rice

2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup chopped green pepper
2 cloves of minced garlic
1 (15 ounce) can black beans (undrained)
3/4 cup water
1 teaspoon oregano
1/4 teaspoon sugar
1 package sazon goya (without annato *see note)
1 tablespoon cooking wine or 1 tablespoon cider vinegar
2 cups cooked white rice

Directions:

1
Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
2
Sauté until tender@8-10 minutes.
3
Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes.
4
Serve over white rice.
5
I like to mash a few of the beans with the back of a spoon to flavor the sauce.
6
Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.

Read more at: http://www.food.com/recipe/classic-black-beans-and-rice-46221?oc=linkback

Lemon Pasta

Lemon Pasta

 2/3  cup olive oil

2/3  cup grated Parmesan cheese

1/2  cup fresh lemon juice (from about 2 lemons)

3/4  teaspoon salt, plus more to taste

1/2  teaspoon freshly ground black pepper, plus more to taste

1 pound spaghetti (or other pasta of your choice)

1 tablespoon lemon zest (from about 2 lemons)

Optional additions:
1/3 cup chopped fresh basil

1/2 cup pinenuts

In a large bowl, whisk the oil, Parmesan cheese, lemon juice and ¾ teaspoon of salt and ½ teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using).

Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil, lemon zest and pinenuts (if using). Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.

We left the cheese and pine nuts out and it was a great side dish.

Steak with Chimichurri sauce

Chimichurri:
1 1/2 cup Spanish olive oil
Juice of 2 limes
1 1/2 cup finely chopped fresh parsley
8 cloves garlic, finely chopped
2 shallots, minced
2 Tbsp each finely chopped fresh basil, thyme, and oregano
Salt and pepper to taste
Instructions:
Combine the ingredients in a bowl and season with salt and pepper. Divide the chimichurri between 2 bowls. Use half as the marinade and half as the dipping sauce.
Gaucho Steak:
2 lb skirt steak, cut crosswise into 3 equal portions
Chimichurri
Salt and pepper
Instructions:
1. Place the steak in a large baking dish and pour half of the chimichurri over it. Turn to coat; cover and marinate in the refrigerator for 2 hours.
2. Preheat grill to high. Let the steak come to room temperature. Remove it from the marinade and season with salt and pepper. Grill for 4 to 5 minutes on one side until browned, turn, and grill another 4 to 5 minutes for medium-rare doneness. Remove from the grill, let the meat rest for 10 minutes, and slice thinly on the bias. Serve with the remaining chimichurri on the side.

Source: Bobby Flay

Goes well with lemon pasta

Lemon Basil Chicken

5 chicken breasts (boneless, skinless)
2 Tbsp. extra virgin olive oil

1 Tbsp. garlic, minced or chopped fine

1/3 cup white wine (I used water)

2 Tbsp. lemon zest

1 large bunch of basil, julienned and chopped

1 tsp. salt

1/2 tsp. pepper

Juice of one lemon (slice and reserve leftovers)

To obtain more flavorful and jucier meat, always brine in advance.  This is a technique I just tried for the first time and I noticed a HUGE difference.  For boneless, skinless chicken breasts you only need to let the chicken brine for 30 to 60 minutes.  In a large plastic bag (or glass bowl or dish), pour 1 quart of cold water, 1/2 cup kosher salt or 1/4 table salt and 1/2 cup sugar.  Mix well, place chicken in bag and let sit for 30 minutes to an hour.  Learn more about brining at Cooks Illustrated.

Preheat oven to 400 degrees F.  Heat olive oil in a small pan over medium heat.  Add garlic and let cook for about 1 minute, you don't want to burn the garlic.  Remove from heat.  Stir in wine, lemon zest, basil, salt and pepper.

Arrange chicken breasts in a baking dish.  Season breasts with salt and pepper.  Pour lemon basil sauce over chicken and bake for 30 to 40 minutes.  Keep covered and let sit for 10 minutes before serving.

BBQ Pulled Pork Sandwiches

INGREDIENTS:
3 to 4 pounds boneless pork shoulder (I’ve also used boneless pork loin – not tenderloin – but pork loin with good results)
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
2 cups barbecue sauce
DIRECTIONS:
Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.

French Bread Rolls

Good for sandwich recipes.

INGREDIENTS:
1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups all-purpose flour, give or take a few tablespoons
DIRECTIONS:
In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels (see a tutorial on working with yeast here). The dough should be soft and smooth but still slightly tacky to the touch.
Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).
Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.
Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.
*Freezable Option: I almost always make a double or triple batch of these rolls. Once they are baked and cooled, I place them in a zipper-lock freezer bag and put them in the freezer. I either take them out a few hours before I need them or I take them out frozen and microwave them for about 2-3 minutes on 70% power.

Recipe Source: My Kitchen Cafe

Amy's Mesquite Chicken

Ingredients:

• 1 pkg. Grill Mates “Mesquite Marinade”

• 1 lb. chicken breasts or tenders

• 1 red onion

• Mozzarella cheese

Directions:

1. Make marinade according to directions on package. Put chicken in marinade and allow to sit in fridge for at least 15 minutes. The longer it marinates, the more flavorful the chicken will be!

2. Heat oven to 350 degrees. Put chicken in a baking dish or cookie sheet and bake chicken for about 20 minutes or until almost done.

3. While the chicken is cooking, slice red onion into thin rings.

4. After the 20 minutes, remove the chicken and place red onion rings on top of chicken. Cover with mozzarella cheese.

5. Bake for about 10 more minutes or until cheese is melted.

Lemon Pepper Pasta

Delicious with grilled chicken covered in ____ rub.


Lemon Pepper Pasta with Capers
3 large garlic cloves, minced
Zest of 1 lemon
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken or vegetable broth
1/4 cup cream
1/4 cup capers
Salt and freshly ground pepper, to taste
1 8-ounce package Trader Joe's Lemon Pepper Pappardelle Pasta
Slowly cook the garlic and lemon zest in the butter and oil, in a heavy sauté pan over medium heat. Stir frequently to keep the garlic from browning. When the garlic is soft, add the broth and turn the heat to high. Simmer until reduced by at least one half, and add the cream and capers. Turn the heat back to medium and simmer until thick and syrupy. Taste and season.
Meanwhile, cook the pasta according to directions (2 quarts of salted water, 8-10 minutes). Drain and toss with a dribble of olive oil. Pour the cream sauce over and toss. Serve immediately.

Homemade Naan

http://www.indiansimmer.com/2011/01/homemade-naan-with-malai-kofta.html

Delicious when toasted over the gas flame, although it's a mess to clean up.

Tomato Florentine Soup

Yield: 4 servings

Prep Time: 20 min

Cook Time: 25 min

A wonderfully, rich-flavored tomato soup with some delicious additions. This soup is gluten-free adaptable. See notes at the end of the recipe.

Ingredients:

1 Tablespoon olive oil
1 cup chopped yellow onion
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
freshly ground black pepper to taste
1/3 cup dry red wine
2 cups low sodium, fat free chicken broth
2 cups low sodium beef broth
1 (28 ounce) can crushed tomatoes + their juice
1/2 cup uncooked elbow macaroni
6 ounces fresh baby spinach, rinsed & stems removed
1 Tablespoon balsamic vinegar
freshly grated Parmesan cheese for topping

Directions:

1. In a large soup pot over medium heat, warm oil. Add onion and garlic and sauté until tender, about 5 minutes. Stir in spices and then wine. Add broth and tomatoes. Bring to a boil. Add macaroni. Reduce heat to medium and cook uncovered, until macaroni is tender, about 10 minutes. Add spinach and cook until wilted, stirring occasionally, about 5 minutes longer. Stir in vinegar.
2. Ladle into bowls and sprinkle with Parmesan cheese.

Pasta with Broccoli Rabe

1 pound pasta, whatever shape you like (but chunky ones will match up better with the rabe)
1 pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections (I attempt to match my pasta in length)
1/2 cup olive oil
5 garlic cloves, peeled and minced or pressed
1/2 teaspoon red pepper flakes, or more or less to taste
About 1 heaping teaspoon Kosher salt (or more to taste)
To serve: Grated Parmesan or Romano cheese
Bring a huge pot of salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. Drain rabe and pasta together and pour into serving bowl. In the same pot or a tiny one, heat the olive oil with the garlic, pepper flakes and Kosher salt over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden. Pour mixture over pasta and toss to evenly coat. Shower with freshly grated cheese and eat at once.

Delicious Dinner Rolls

This is my family’s very favorite dinner roll recipe. My mom,  sister, and I are always asked to bring them to events. They are so easy and they turn out beautifully. No one will believe you MADE them!

The ingredients you will need:

1 1/2 cups of milk
3/4 cup + 1 Tablespoon Sugar
1 egg
1 Tablespoon salt
2 Tablespoons yeast
2 cups of warm water
about 9-10 cups of all purpose flour
at least 1 cup of butter

To start out: Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.

We are going to add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.

**Keep track of how much flour you are adding!!!

Make sure your milk mixture is just warm, not boiling and add the yeast mixture!

Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These rolls turn out so much better when they are mixed by hand.

At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it raise.

When your dough is close to raising completely, butter 2 cookie sheets and set them aside.

Let the dough raise until it has doubled in size.

Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.

Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.

Cut the dough into quarters using a pizza cutter.

Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.

Make sure you spread plenty of butter when using these notes, It will prevent them from sticking!

Whether or not you include a thankful note, you will roll the dough starting with the wide end of the triangle.

Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!

Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.

While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.

I came across this fun Thanksgiving idea on Pinterest – for Gratitude Rolls. I thought it was so cute and wanted to show you all how it’s done! Gather a list of things for which your family is thankful. Type it up in columns, then print it out. Yes, my 3-year-old said he was grateful for chocolate milk.. but I’m pretty sure we can all agree

Cut the list into strips with scissors or a paper cutter. Then set them aside.

If you would like to add the thankful notes, now is the time!

Place one thankful note lengthwise on the triangle of dough.

Pork Chops Alla Pizzaiola

Yield: 4 servings

Prep Time: 25 min

Cook Time: 45 min

This is such a simple recipe that I didn't really have high hopes that it would be that great. Hubby loved it, and even my picky kids ate it!

Ingredients:

3 tablespoons extra-virgin olive oil
Four 1-inch-thick bone-in center-cut pork loin chops (about 12-ounces each)
salt and freshly ground black pepper
1 large onion, thinly sliced
One 28-ounce can diced tomatoes in juice
2 teaspoons herbes de Provence
1/2 teaspoon crushed dried red pepper flakes, or more to taste
2 tablespoons chopped fresh flat-leaf parsley, optional

Directions:

1. Heat 2 tablespoons of the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add 2 pork chops to the skillet and cook until they are browned and an instant-read thermometer inserted horizontally into the chop registers 145°F, 4 to 5 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm. Repeat with the remaining 2 pork chops, adding more oil to the pan as needed.
2. Add onions to the same skillet and sauté over medium heat until crisp-tender, about 5 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/2 teaspoon of red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 18 minutes. Season the sauce to taste with salt and more red pepper flakes if you like is spicier. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce. Heat until warmed through, a minute or so; do not overcook the chops!
3. Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley (if using) and serve.

Crispy Baked French Frieds

Crispy Baked French Fries
submitted by Melanie~The Sisters Cafe

Works with sweet potatoes too!

4 medium, Russet potatoes, scrubbed clean–I like to keep the skins on, but you could peel if desired
3 tablespoons  grapeseed, canola, peanut, or vegetable oil
Salt or seasoned salt is good–we like Johnny’s
1-2 minced garlic if desired
1. Preheat oven to 450°.
2. Cut the potatoes into 1/4-inch thick matchsticks: (1) Make a slice along the length of the potato so that it will stand flat on a cutting board; (2) With the potato sitting flat, carefully slice it into broad, 1/4-inch thick discs; (3) Arrange 2 or 3 discs on top of each other and slice lengthwise into 1/4-inch matchsticks.  Place the cut fries into a bowl and cover with cold water. Let stand for at least 15 minutes, as the oven preheats.
3. Drain the potatoes, then cover with cold water once more and drain again. Layer the baking sheet with a kitchen towel or a few layers of paper towels, then spread the drained potatoes on top in a single layer. Gently blot the cut fries dry, aiming to soak up as much water as possible. Dry out the mixing bowl the fries had been in and then return them to it. Toss with the oil, several big pinches of salt and garlic if using.
4. Place the baking sheet in the oven for about 5 minutes.
5. Remove the hot baking sheet (carefully it will be HOT)  from the oven and place it on a heat-safe workspace. Pour a splash of oil on it, distributing it haphazardly by tilting the baking sheet back and forth. Add the fries (stand back; it will sizzle), and quickly arrange in a single layer. Transfer to the oven and bake until crisp and browned, about 40 minutes, checking every 15 minutes to toss them with a spatula. Before serving, add additional salt. Serve with your favorite dipping sauce.
**If you are nervous about preheating the pan and the splatters that may result–you can skip that step and just spray cooking spray or brush with oil a cold pan and continue on.  Sometimes I do, especially when my little boys want to help.  It may not be as perfect, you will still get those crispy fries, don’t worry!
Recipe Source: slightly adapted from  Lukas Volgers Veggie Madness