Saturday, July 9, 2011
after a long day for both of us, we were craving comfort food like WHOA. specifically fried chicken. so after some deliberations while riding the wrong bus through hoboken in the rain, we decided to make:
meal 1: buffalo chicken mac and cheese.
this bad boy was GOOD. we boiled elbow macaroni while making a rue of skim milk, butter, a touch of flour, shredded extra "SHAHHHP" orange cheddar cheese, and regular white cheddar cheese. once the rue was bubbly and yummy-looking, we added the drained elbow macaroni and stirred it in until it was evenly coated.
we sliced up chicken tenders in a store bought buffalo sauce and marinated them for about 15 minutes. once the pasta and rue were combined, we stirred in the marinated buffalo chicken.
we poured the gooey delicious combo in a pan, topped with more cheddar, bread crumbs, and crumbled bleu cheese (but only on half.. nicole had a "bad experience" regarding bleu cheese while studying abroad. apparently it is too soon to joke about this.) we popped the whole thing in the oven, baked for 25 minutes at 250, and voila!
woke up this morning hungry as all hell and moved on to:
meal 2: chicken and waffles.
nicole was originally concerned about the sweetness of this dish because she was craving savory, but HOT DAMN this was delicious.
we took store bought, Eggo-Homestyle waffles and toasted one for each person. we then took the leftover fried chicken and sliced it up, once again. we grated the rest of the EXTRA SHAHHHPPP (sorry, i had to) cheddar and topped these babies off. finally, we added a sunny side up egg and a serious drizzle of pure vermont syrup. SO GOOD.
alright, off to walk the brooklyn bridge to burn this shit off... coming soon: post on LUKES LOBSTER ROLLS! nom.
Sunday, June 12, 2011
I have been SOO busy lately!! You have nooo idea how much material, slash fooood pictures, slash reviews I need to post!!!
I want to start with this amazing slice of pizza I had at the Madison Sq. Park Market.
Amanda(fellow food guru) had told me to get the "beesting" slice. Which had: soppressta, mozzarella, chili flakes, and get this. HONEY.
All I have to say is this is one winning combination of flavors and MUST be tried by all. The perfect sweet and savory slice. They are located in Brooklyn. Go now. You will thank me.
It had been raining and kinda cold and Suzy and I were in the mood for some good ole comfort food. So when we saw JT's Southern Hospitality we knew we didnt have to look any further.
I had high/ low expectations(1. because I LOVE JT and feel like he can do no wrong and 2. because well he probably knows more about music/ dancing than he does food).
We started with the fried pickle chips. They were cooked to a perfect golden brown and were served with this yummy ranch sauce for dipping. It was SO GOOD.
Then for the main course we spilt: pulled pork(straight up), collie greens, mac & cheese, creamed spinach and corn bread. It was heaven.
Friday, April 29, 2011
Thursday, April 28, 2011
Friday, April 22, 2011
Wednesday, April 20, 2011
Chicken Stroganoff is the ultimate soul-food. It is so tasty and so very hearty. It was also topped to Goose Valley's fusion blend of Basmati & Wild Rice™ . The two are match made in heaven. The fluffiness of the wild rice and creaminess of the chicken stroganoff keeps you coming back for more. And then some. Below is the recipe(adapted from allrecipes.com)
- 4 skinless, boneless chicken breast halves - cubed
- 1/8 cup margarine
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 (8 ounce) package cream cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup of Goose Valley Basmati & Wild Rice Fusion™
- Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
- Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
- Serve on top on wild rice.
Monday, April 18, 2011
Friday, April 15, 2011
Thursday, April 14, 2011
Wednesday, April 13, 2011
Prep time: 10 minutes
Cook time: 0 minutes
1 c coarse-crumbled leftover cooked tilapia
fillets (recipe 40)
1/4 c red onion slivers
1/4 c thinly sliced kale
1/4 c canned diced tomatoes, drained
2 Tbsp crumbled feta cheese
2 tsp olive oil
2 tsp lime juice
tsp red pepper flakes
2 9-inch whole-wheat tortillas, warmed
In a mixing bowl, combine tilapia, onion, kale,
tomatoes, feta, oil, lime juice, cumin, pepper
flakes, and salt to taste. Toss. Spoon onto
tortillas. Fold tortillas in half. Cut each half into
Per serving: 291 calories, 14 g fat (3 g saturated), 571 mg
sodium, 25 g carbs, 4 g fiber, 18 g protein
1 bunch kale
1 tblsp olive oil
1 tsp salt
1 tsp garlic powder
Preheat oven to 350 degrees F. Spray cookie sheet with nonstick spray (e.g. PAM). Wash and dry kale thoroughly. Remove kale leaves from stems and lay out on cookie sheet. Drizzle kale with olive oil and sprinkle with salt and garlic powder. Bake until edges are brown, but not burnt. Should be 10 minutes, but in some ovens up to 15 minutes.