All you need are 2 small red onions (chopped), 4 cans of black beans (rinsed and drained), 2 cans of whole kernel corn (drained) and a 16 oz. bottle of balsamic vinaigrette. Combine those ingredients in a large mixing bowl and while you can serve it right away, it’s even better served chilled ! You can also easily make this a main meal by mixing in some seitan. I like cooking up 3 (8 oz. each) packages of Sweet Earth’s Traditional seitan strips and chopping them up into bite-size pieces and mixing it in with the other ingredients.
This recipe me and my mom made was inspired by a chicken black salad but they wanted less corn, beans, and red onion and also wanted actual chicken meat and they wanted Italian dressing.
I was not paid in any form to promote Sweet Earth.
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.
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.
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.
After a day of running errands, I just want something easy to fix so when I came across Food Network’s list of 50 party subs and saw #12 (spicy fried chicken), I knew I wanted to try it out.
This was so easy to make y’all ! The filling is just ranch coleslaw, fried buffalo chicken tenders (the ones I used just said spicy, figured it’d still work out just as well), dill pickle slices, and some extra ranch squeezed on the bread itself ! I was glad that the chicken had enough heat to it that you could still taste it even with the ranch getting used two ways. The only trouble I remotely had with this was the part where you’re supposed to hollow out the inside of the bread… I may have hollowed out so much that I started to create a small hole in the bottom of the bread. I just tried to fix it by putting some the hollowed out bread back in and pressing it down so it’d stay in place. I’d gladly make this again in a heartbeat !
I love the idea of going low and slow on a grill/smoker to get a beautiful rack of ribs but I also love the idea of not getting sunburned and possibly ending up with heatstroke from staying outside in this hot a** weather that we’ve been having lately so when I came across this recipe for ribs that gets cooked in an oven I jumped at it ! When all was said and done, this was the end result:
The ribs are nice and tender and the glaze is sweet but not so sweet that you feel like you’re eating candy. There was still a decent amount of barbecue sauce leftover so I just dipped the meat back into the extra sauce and it only made it better. If you don’t want to cook up some ribs outside or simply can’t afford to have a grill/smoker due to space or cost, this is a recipe worth making !
This recipe came from delish. Click here for the recipe.
New York is famous for a lot of food and one of those is the hot dogs they sell there. I’ve never had a chance to go there so when I came across this recipe, I was excited at the possibility of getting a somewhat close replica of what people in New York get to eat.
Trying a bite of the onion sauce on its own, it tasted sweeter than I was expecting it to and made me a little unsure of whether it was gonna taste good on a hot dog or not but it surprised me how great it tasted on the hot dog with the sauerkraut and spicy brown mustard ! Everything just balances each out and even though I really had planned on only eating one hot dog, after taking a bite of this I knew I’d be coming back for seconds.
If you’d like to try this recipe out yourself, just click here.