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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Parsley Potatoes

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This is the easiest and fastest potato dish you’ll ever serve. I use baby red and white potatoes for this recipe. Steve caught some beautiful fish today and I’m making Parsley Potatoes as the side dish.

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Cook Time: 35 minutes
Yields: 6 servings
Equipment: 6-quart Dutch oven with lid

Ingredients:
1 tablespoon olive oil
4 tablespoons unsalted butter (1/2 stick)
2 1/2 pounds small Yukon gold and red potatoes, scrubbed not peeled
1/2 onion, finely diced
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
3 tablespoons of freshly chopped flat-leaf Italian parsley

Directions:
In a heavy bottom Dutch oven, add olive oil the butter and melt. Add the diced onions and whole potatoes, Kosher salt and black pepper. Cover with a tight-fitting lid. Cook over low heat for 20 to 30 minutes, until the potatoes are just tender, tested with a small knife.

Occasionally (every 10 minutes or so), shake the pot without removing the lid to prevent the potatoes from burning.

Turn off the heat and allow the potatoes to steam for another 5 minutes. Do not overcook. Toss with parsley and serve hot. Parsley Potatoes ready to enjoy.

 

 

 

 

 

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French Vanilla Cupcakes Covered In Cinnamon Sugar

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The grocery store has a lot of great varieties of box cake mixes to choose from today. Sometimes you just don’t feel like making a cake from scratch or maybe you just don’t have the time.

This French vanilla box cake mix is so good. This variety acts as a blank canvas allowing you to add additional flavorings. I recently bought a bottle of rose water from a specialty food store. I thought how interesting might that be to give the cupcakes a slight floral hint. I also have another secret ingredient that’ll give the moistest cupcakes ever!

 

French Vanilla Cupcakes

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Sonny’s Bar-B-Q, Then And Now

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When I look back, where I started, I can’t believe my eyes. The neighborhood barbecue place has undergone an awesome facelift.  One of my first jobs was at Sonny’s Real Pit Bar-B-Q, where I worked for most of my young adult life. Because of that, I still have extended family and friends still with the company.

Two of my dearest, own and operate the location at 5324 Bruce B Downs Blvd. Wesley Chapel. If you’re traveling through Florida, and you’re craving some amazing barbecue, with true southern hospitality, stop in and have some “lip-smacking” ribs or a delicious pulled pork sandwich. For more information visit their website at www.sonnysbbq.com.

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