Food • Page 1303

lol no, 350. Thicker cut. Makes really nice rustic French fries.

 

Homemade chick fil a nuggets!

 

I made an extra crispy pepperoni, sopressata, angel sweet cherry tomatoes, red onion, and canned artichoke pizza tonight with a sauce made out of EVOO/garlic/marinara from leftover meatballs in the freezer

 

I dont remember who was talking about colors of appliances/cookware, but i was trying to find a favorite picture of mixers, and I finally found it in my phone today and felt the need to share it because it's so pretty. I love it.


Just beautiful

 

Love the middle blue. Wish my purple was in there!

 

I made quesadillas tonight

 

pretty sure that’s a restaurant promotional photo

 

Pretty sure you’re way too kind lol

 

I’m looking at promo pics of quesadillas on google and I’m not seeing any that look close as good.

 

sell this pic to them.

 

Oh my

 

Pasta with asparagus, mascarpone, lemon zest, saffron, spring onions and tomatoes. It’s really good.

 

So many meat sweats.

 

I want to make a pepperoni bread. Has anyone made that before? I’m wondering how all the grease affects it

 

grease is good

 

Has anyone gone to a restaurant after the re-opening? We’re just hitting phase 2 and restaurants with outdoor seating are allowed to re-open. Curious as to what the experience is like.

 

I’ve been craving a good wedge salad for months, so I made one tonight:

 

Made tortellini with wilted spinach, roasted zucchini, and cherry tomatoes. I'm a fan! I need to expand beyond the world of pasta/zucchini noodles and roasted veggies one day, but it's so easy and foolproof.

 

gonna have to unsub to this over the next few days since I'm getting my wisdom teeth out and can't have solids

 

Good luck! It’s definitely not fun, but you’ll be feeling good again soon.

 

Jambalaya tonight fam

 

so jealous. my favorite dish to make.

 

It's my first time making it! Any tips?

Also, how are you feeling? Almost back to normal?

 

i tend to “cheat” and start with a base spice pack designed for jambalaya, but i always add a tonnnnn of cumin, chili powder, garlic powder and hot sauce (pretty much go with whatever based on how hot you like stuff). pretty much a “once you think you’ve added enough, add a bit more” method haha. that tends to work for me. and i’d say it goes better with sausage and shredded chicken than the few seafood ones i’ve had.


i would say it’s a lot less pain than i expected, and that’s without them giving me any prescription-strength painkillers. it’s still not great though haha. hoping by tomorrow i’ll have more jaw mobility. it’s tough to get a look at the sockets without being able to open my mouth a ton.

 

I have chicken Andouille sausage, chicken thighs, and shrimp. My fiance bought chicken Andouille by mistake, so I'm thinking that I'm going with the sausage and the shrimp, because I don't really want to double up on chicken. I'll be sure to add a ton of spices like you suggested. Thanks for the advice and I'm glad the pain is better than you expected.