I’ve been having a hankering for something sweet lately so I decided to try this recipe out.
Even though I was sure I was following their temperature for the oil and the cook time listed, mine look a little darker than the original recipe. I enjoyed the bite of the fried batter before it gave way to the soft, gooey cookie dough inside. You do have to eat these not long after their cooked up or else you’re going to end up with the outer crust get soft and sad.
If you feel up to trying this recipe out for yourself, just click here.
If you’re looking for a quick dish to fix up, you gotta try this out !
The recipe mentions that it’s a 15-minute dish and while I think it took me longer than that, it was still pretty quick to prep and cook. I didn’t have the brown rice noodles at home that the recipe calls for so I used a package of fettuccine instead (guess I should be calling it spicy peanut butter pasta). The recipe gives you some options on what to choose and in the listed order for myself I chose extra-virgin olive oil for the tablespoon of oil, 3 tablespoons of low-sodium soy sauce, 1/4 cup vegetable broth, 2 tablespoons sriracha, 1 tablespoon of maple syrup and to use the optional chili-garlic sauce and ground ginger. The garnishes of chopped up peanuts and green onion slices add a little texture and color but you could skip them and still have a spicy, flavorful dish on your hands !
This recipe came from a website, you can get the recipe by clicking here.
I love a good sandwich so when I came across this recipe I wanted to try it out and see if it could become a new favorite.
I was hoping it would be spicy (there’s two teaspoons of cayenne that go into the seasoning) but I suppose between the bread and toppings, any heat goes away. This was still a flavorful dish though ! Messy (needed a paper towel or two) but delicious. I didn’t have pickles on the po’ boy in these pictures but my mom tried her po’ boy with dill pickles and loved the acidity and crunch that they added to the sandwich.
This recipe came from the cookbook “The Spicy Plant-Based Cookbook”.
I wasn’t paid in any form to promote this cookbook.
I wish I knew where we got this recipe from so you could make this yourself. The cilantro adds a little flavor but contributes more in color. The lemon brightens it up but if you don’t have lemons or cilantro, the chickpea curry being served on brown rice could stand all on its own ! I was surprised that a curry dish would have ketchup in it but it just contributes to a pleasant level of sweetness along with the pinch of ground cloves and the cinnamon stick. The onion, garlic and hot madras curry powder gives an equal amount of savoriness to each bite. For some reason I’m having trouble being able to access my photos and get them loaded onto here but you can see my pictures of the chickpea curry on instagram. Just search for @caloriesdontexisthere
This was just something I put together on a previous shopping day. I got an Italian loaf and scooped out the inside filling, spread a Tabasco-mayo mixture on the inside (1 cup of mayo blended with 2 tablespoons of Tabasco gets you what you need with a little leftover) spread some shredded lettuce on one side and loaded a family value pack’s worth of shrimp onto the sandwich. Cut this into thirds and enjoy ! The shrimp wasn’t bad but that Tabasco-mayo mixture is what really made the sandwich, it gave a pleasant level of heat without overwhelming the other flavors in the po’boy.
I’m transitioning slowly into eating vegetarian/vegan food (still trying some meat/dairy based dishes for now so I’ll know how good the vegetarian/vegan versions are at imitating it) but my dad will never be that way and boy was he excited when he saw this pizza:
He ended up eating half of this all by himself ! You have to eat it quickly after it’s out of the oven if you want to experience any of the stretch effect of the mozzarella cheese in the crust. While it really wasn’t a bad pizza, I’d be so excited to see if it’s possible to do a vegan take on this.
Whenever I want an easy vegan dish after shopping, this is one of the first things that pops into my mind:
I love the different levels of crunch from the lettuce, red onion slices, and vegan bacon bits and the patty has a pleasant level of heat to it. Quick tip, the amount of hot sauce called for is actually enough for two batches !
This recipe came from “Quick & Easy Vegan Comfort Food” by Alicia C. Simpson.
I wasn’t paid in any form to promote the cookbook or Alicia C. Simpson.
If I was only allowed to get two things from Wendy’s for the rest of my life, it would be their spicy chicken nuggets and their chocolate frosty. If you’ve ever tried out copycat recipes for their frosty, you’ll know they usually don’t hold a candle to the original. Doesn’t stop me from trying out the copycat recipes though !
The picture that accompanied the recipe had their frosty looking a lot thicker than what mine turned out (mine was more like a slightly thick at best milkshake) but the flavor was surprisingly similar ! It also tasted really good when I tried dipping some french fries into it. Overall, I think this is probably the best recreation that I’ve tasted so far. This recipe came from delish and if you want to try it out yourself, you can click here .
I wasn’t paid in any form to promote Wendy’s or delish.
Happy “Fry-day” everybody ! I love a fried chicken sandwich as much as the next person, bonus points if it’s spicy. Sometimes you can’t go out or get a chicken sandwich delivered so it’s nice to be able to fix one up yourself. I was looking through loose recipes when I came across this recipe and knew I wanted to try this recipe out.
Flavor-wise, I enjoy the smoky flavor the chipotle powder brings to the juicy chicken and I enjoy the crunch of the cabbage and pickled jalapeños but you will have to watch out when you’re cooking this. I could only fit half of the chicken into the skillet at a time and when it came time for the second batch, there was less oil left in the skillet than I realized and sort of burned one side of the chicken. I was able to cut off the burnt parts and still use those pieces but if I’d just added some extra oil for the second batch, the problem probably could’ve been avoided. The one weird thing about this recipe is how many pieces of chicken they want. They want 6 thighs… for 4 sandwiches. You’re supposed to cut each fried thigh into 2 pieces (crosswise) and then divide them equally between the 4 sandwiches. I’m just like, why not just use 4 chicken thighs and leave them whole? It’s a messy sandwich but I enjoyed eating it.
This recipe came from Cook’s Country (you have to have a membership to view it).
I wasn’t paid in any form to promote Cook’s Country.
I’ve never fixed a potato salad before that was supposed to be served warm but this looked too good to pass up !
If you love bacon, you’re gonna love this potato salad ! There’s bacon grease in the dressing and chopped up bacon gets mixed into the salad as well. I loved getting some tanginess from the apple cider vinegar in the dressing and even though the halved potatoes weren’t all equal sizes, the suggested cook time allowed each piece to get cooked all the way through. I ate this as a side dish with the BBQ Oven-Baked Ribs and they were awesome together.
If you’d like the recipe for this potato salad, click here.
I wasn’t paid in any form to promote a recipe from delish.