Mamma can cook

I called my brother today and said "Rich are you coming over for dinner tonight?" and he of course said "yeah" and I followed up with "is there anything in particular that your taste buds desire" and before even taking a breathe he said "Oh Yeah!! a Big stuffed potato with all the works." I thought about it for a second and thought when WAS the last time we made these bad boys? and I realized it has been a looooong time, so I agreed and got all the fixing's ready and he brought the potatoes. Now... you may be wondering ummm hello how hard is it to stuff a potato and that is not why this is up here, it is posted because I really didn't know how exactly to COOK a baked potato so it had a nice crispy outside and soft on the inside. Sooo, here is what I found and it worked and it was DELICIOUS!!! Oh my goodness so damn satisfying and Derek made his famous cube steaks which were a great accompaniment. Baking a potato: While Russet Potatoes ar...

Mamma Choppin away 1 lb carrots, peeled 1 lb parsnips , peeled 1 large sweet potatoes , peeled 1 small butternut squash, peeled and seeded(about 2 pounds) 3 tablespoo ns olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon fresh ground pepper 2 tablespoons chopped flat leaf parsley Preheat the oven to 425 degrees F. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small. Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. Sprinkle with parsley, season to taste, and serve hot.