Cap’n Crunch French Toast. Guy Fieri is a huge tool, but he wasn’t wrong about this plate. So very tasty.
My favorite flavor is definitely Rainbow Ice, which isn’t actually ice cream, it’s like a frozen Italian ice sort of thing. In fact, I prefer all of the …Ice flavors to the more traditional ice cream flavors.
However, if you insist on starting with an ice cream flavor, then I’d recommend you go with something simple, avoiding any of the options that include chunks of foreign treats - that means… no cookie dough, cookie bits, or brownie bits. A good place to start is straight up Chocolate, Vanilla, or Mint Chocolate.
They’re every bit as delicious as you’re imagining.
Poutine for lunch > whatever you had for lunch. (at Le Petit Poutine)
Yes. #favorite #rochester #bejealous (Taken with Instagram at Monte Alban Mexican Grill)
I made another batch of Rachel’s delicious White Chicken Chili, but I made it vegetarian by replacing the chicken with two chopped potatoes and using a veggie bullion cube. I also added a chopped yellow pepper for some extra density, and topped it with my favorite Queso Fresco cheese.
It’s perfectly spicy. It bites you but doesn’t linger too long. OM to the NOM NOM NOM.
Now I have a lot of leftovers. I’ll freeze some and eat the rest throughout the week.
Why haven’t you made this for yourself yet? Just 30 minutes of prep and you’ll be eating within 90. Do it!
Strawberry Cucumber Smoothie (via Joy the Baker)
- a heaping 1 1/2 cups frozen strawberries
- 1 cup cold almond milk
- half an English (hot house) cucumber, deseeded and chopped into large chunks
- 1 to 2 tablespoons honey
- a squeeze of lemon if you’d like
Combine all ingredients in a blender and blend! Add more almond milk as necessary, depending on your desired consistency. You can also enjoy the smoothie made with frozen blueberries or blackberries.
It was delicious! I didn’t have almond milk on hand so I used my standard 1% cow milk… I imagine it will taste even better when I use almond milk. I also just used a standard Burpless cucumber (peeled) because that’s what my garden is giving me on an almost daily basis. Also: I like things sweet so I went with ~2 tablespoons of honey and ~1 tablespoon of Agave nectar, but if I had the almond milk I probably would’ve skipped the Agave.
I think I’ll be drinking a lot of these in the coming weeks while I struggle to keep up with my garden’s cucumber output.
I’ve thought about this for a few days and I don’t think there is anything “normal” I wouldn’t eat for $2000.
It would help to know what you consider “normal.” Seafood and mushrooms are pretty much the only common foods that I absolutely do not ever eat, but I’d probably make an exception for $2k.
White Chicken Chili with sliced Queso Fresco
Today I made a Big-ass Pot of White Chicken Chili based on Rachel’s recipe.
It’s absolutely delicious but I should’ve halved the recipe because this is way too much food for someone who lives alone.
Spicy up-front but doesn’t linger. Hearty. Healthy. Highly recommended. A+. Would cook again.
Default Dinner Edition
They’ve been on sale (20% off) all summer. The sale ends on September 10th. I’m raiding local Wegmans stores to stock up. This pile should last me until at least September 11th.
Stop judging me, Judgey McJudgerson!
Dear Danny Wegman,
Well now, this is a bit awkward.
I wrote to you last month expressing my intentions to marry one of your Cinnamon Chip muffins. An intention upon which I pursued with great intensity and passion. Our love, however, was fleeting. It lasted mere minutes, and a few hours later - with her unfortunate passing - it was over.
And so I write to you today to express my undying love for your One Layer Fruit Topped Shortcake. Like her muffin cousin before, she has stolen my heart, but this time it has been lovingly covered with the lightest whipped cream this side of heaven and the sweetest fruit this side of hell, and gently rested upon a bed of fluffy vanilla cake. When I am with her, there is no other cake in this world of ours. Our bond is delicious and strong and I would follow her to the furthest reaches of our universe just for the opportunity to feel her sweetly caress my tastebuds.
Please understand that, like those before, our love will also be fleeting. But our brief time together will be measured among the greatest love affairs that have ever been known, and when it has run its course she will softly be delivered back from whence she came.
Yours with utmost respect,
Stages of a Steelopus Fajita Quesadilla.
Tortilla > Black Bean Dip > Shredded Mexican Blend > Poblano+Onion+Tomato
QUICK. POST RECIPES BEFORE TOMORROW. HURRY GO!
Start with a solid base tortilla. My tortilla of choice is the Chi-Chi’s Flour Tortilla - Burrito Size. Cheap, simple, and a perfect size when folded in half:
Next I apply a thin layer of Wegmans Black Bean Dip. This I find to be a great light base that helps things stick together as well as adding a nice flavor and a little bit of kick:
Then I apply a layer of Wegmans Mexican Cheese, Fancy Shredded. There’s room for improvement here if you want to go big and buy some Mexican Queso and shred it yourself, but this works just fine and is much quicker:
And finally there is the Wegmans Tangy Marinated Chicken Breast Cutlets. I grill them up on my George Foreman grill and then thinly slice them. Each cutlet yields enough meat for at least two quesadillas. These have just the right flavor built-in, but you could use whatever you like:
I use a Calphalon 11-in Square Griddle for cooking:
- Warm it up on medium heat.
- Spread a thin layer of Black Bean Dip onto a tortilla and then put it on the pan.
- Sprinkle about 1/2 cup of cheese and spread evenly on the base.
- Add chicken to one half of the base (semi-circle).
- Increase the heat slightly and cook flat, checking the bottom frequently.
- When you see the tortilla begin to brown, fold the cheese-only side over on top of the chicken-side.
- Continue cooking until each side is evenly browned and slightly crispy.
- Remove from griddle and stand it vertically inside some crunched-up aluminum foil. This will allow the quesadilla to evenly cool and stay crispy without one side becoming soft from steam (remember, we’re making quesadilla’s here, not soft tacos!).
- Serve whole, or use a pizza cutter to slice it into triangles. Whole is better for quesadillas with many ingredients, as they tend to get messy when they’re overfilled and the structure is lost.
- I usually include either a bowl of Black Bean Dip or a nice standard Green Tomatillo Salsa Verde for topping/dipping, but usually the quesadillas are good enough on their own.
That’s the basic standard quesadilla.
I often add the following ingredients in various combinations. These are what take the quesadillas from just “great” to “truly delicious”:
- Black Beans (canned are fine)
- Corn (frozen in the steamable bags)
- Black Olives (sliced)
- Onions and Peppers (grilled/stir fried)
- Scrambled Eggs (adding a little taco sauce to the mix)
When all is said and done you’ve got a quick, tasty, and not-unhealthy meal that can be varied depending on what ingredients you’ve got on hand.