It’s still hot and humid here so the only way to remotely feel like it’s fall is through food and drinks.
Brussels sprouts, cranberries and pecans all scream fall to me. It was a little awkward trying to slice the Brussels sprouts but I loved the different textures and the flavor of the dressing. Bonus to this recipe, no heat required to fix this !
It’s been so hot that a nice cold creamy milkshake sounded great. I already had ice cream at home so all I needed was to grab some whole milk and get to blending, right?
Even though I love having milkshakes, I haven’t really tried making one up myself too much so I just went with 3 cups of vanilla ice cream and 1 cup of whole milk. I tried blending until it looked combined but as I poured it out I still came across some chunks of ice cream. The milkshake was a little thinner than I would’ve preferred (even if all the ice cream had blended I think it would’ve still been on the thinner side) but the flavor of the ice cream still came through and it was a really nice cold drink to enjoy on a hot summer day !
I had the idea for a chikn sandwich and was hoping it’d turn out great on the first try. This is how it turned out:
I liked eating the sandwich, I’ve got no problem finishing off the leftovers but I think I’d like to tweak it some more before actually posting the recipe for it. I loved the ooey gooey cheese and the feel of the mushrooms, onion and seitan but even with a sriracha mayo, pepper Jack cheese and pickled jalapeño slices, I just wasn’t getting any heat from this ! I guess the bread and provolone cheese balanced out the heat more than I thought it would.
Happy “Fry-day” y’all ! I’ve had fried jalapeño poppers before but never fried pickled jalapeño slices so when I came across this recipe online I figured I’d give it a try.
Oh these were so good ! Being a fried item, you do need to eat them sooner rather than later after they’re cooked if you want to enjoy the crispy batter. The heat of the jalapeño slices still comes through and it tastes great with that dip ! Mommy and me both agreed that the fried slices can stand on their own but that sour cream/ranch/lime zest and juice blend just added a creamy, cool bright contrast to the fried spicy battered jalapeño slices.
If you want to try making this yourself, just click on the link here.
My parents love this taco, especially with a squeeze of lime juice on top. You can easily turn this into a vegan taco by omitting the queso fresco ! It is a saucy mixture so it was better to prepare these just one taco at a time.
This recipe is in our favorites collection and all I know about the source was that it came from a magazine.
Alright so I don’t know how authentic or not this recipe is, but it delivers on having a taste that keeps you coming back for more !
I just love all the different components and the textures they bring: the seared tofu, the halved snow peas, scrambled eggs, the chopped peanut garnish, the fresh chopped cilantro and had it actually been in stock at the one store that sells it in this town, the bean sprouts. The recipe actually called for whole-wheat fettuccine but for some reason that doesn’t seem to sell that anymore in my town so we used whole-wheat linguine. It also called for fish sauce but did say that you could use soy sauce as a substitute, making it a vegetarian dish. You’ll miss that funky flavor that only fish sauce has but you’ll still get some of that saltiness that fish sauce has.
Of course when I plan on making a dish needing cilantro then there’s absolutely no cilantro in any of the stores in my town ! I decided to still make this dish though ’cause I wanted to see how it’d taste without any cilantro.
Well the cilantro definitely would’ve added a splash of color and a fresh component to the finished dish, I think the flavors stand on their own regardless (I loved the smell of the ginger,garlic, garam masala and onions cooking). In case you’re wondering, the cauliflower is supposed to look like that. It gets tossed in a yogurt mixture and then roasted until cooked and charred in some spots before getting mixed into the sauce mixture. If there was one thing to complain about with this recipe, it’d be the size they want for the cauliflower (2-inch pieces). I get that cauliflower shrinks down in size some when it’s cooked but not that much so those 2-inch pieces are still freaking huge to try and fit into your mouth without cutting up before hand so I think I’ll just cut them smaller next time and probably change the cook time.
I wish I knew where we got this recipe from so I could give you a link to it but this has been in my mom’s favorite recipes collection long enough that I don’t know where it came from.