Ten days after my wisdom teeth were extracted, I’m still experiencing pain because my bottom left steenky hole is giving me trouble. I can control the pain with 800 mg ibuprofen, but sometimes at night the pain is so intense, I need to take vicodin.
Besides the pain, I’m still on a soft foods diet which is so annoying and almost as painful. Even soft foods like toast, oatmeal or bananas get trapped in my steeky holes which causes me pain and then I’d rather not eat it. So, that leaves me slurping up soup and wishing for chicken wings.
Speaking of chicken wings and other deliciousness, I’ve been torturing myself with food porn on Pinterest. When I first created my recipe board, it was titled, “Eat, Drink and be Merry”, but when I was laid up in bed due to my wisdom teeth, I decided to change the name to “Food, Glorious Food”. Everything I came across looked so good. I can’t wait to be off this soft diet to sink my teeth into those dishes. It’s sad how much I miss real food and beer.
But now think I should change my Pinterest recipe board title to “Food Porn”, due to the primeval sounds I make looking at each photo and recipe. “Ooooooo. Oh wow. What I could do with that.”
So thanks to my stinky holes, I’m a bit impotent in the kitchen these days, but once these pits heal, I’ll be doing the dirty deed again. For now, I’ll just keep drooling over my Pinterest food porn and all the food, glorious food.
Oven timers will be dinging and mom will be singing
As she samples them all!
It’s yum, yummiest season of all!
There’ll be cookies with chips
And some will call to be dipped
And some are powdered with snow.
Sometimes you feel like nut
But sometimes you don’t but you choose
To present them with a bow.
It’s the most wonderful time of the year!
It’s the most wonderful time of the year!
Oh the most wonderful time of the year!
Help make this wonderful time even better by adding your cookie recipe to The Ultimate Virtual Christmas Cookie Recipe Swap linky party. I know that the title of the linky party is a bit of a mouthful, but then so are the cookies I will be stuffing in my face all month long.
To join the recipe swap, simply post a cookie recipe or any sweet treat on your blog. Photos with your recipe are an added treat. Be sure to included add The Ultimate Virtual Christmas Cookie RecipeSwap button to your post and link back to this post. Then, come back to Run DMT to add your link to this blog hop. You can share as many treats as you like, but please include the cookie swap button in your post and link back here. Then, sample some of the treats by visiting the links listed. Add a comment to tell us which cookies are your favorites!
It’s so simple! Can’t you just taste the fun already?! Now let’s toss share those cookies!
Typically the only white to be found in fall in Florida is the sugary white sand at our beaches or the puffy white clouds against our cerulean skies. Other than that, we don’t see a whole lot of white in these parts.
But then, with Thanksgiving around the corner and Christmas coming soon, it is baking season much like every other part of the country. So, we’re seeing a lot of white in our kitchen these days.
Every year my mom sister, my girls and I plan a marathon Christmas cookie baking day and we just nailed down a date for this year’s cookie craziness. Since it’s only a couple weeks away, I need to start planning my cookies and making sure I have enough ingredients in the pantry, which led to me flipping through the pages of my favorite cookbook (the third tattered copy and very loved Joy of Cooking) for my favorite cookie recipes.
Of course, Peppermint Bark will make Christmas cookie the list again.
Do you have a favorite Christmas cookie or treat you bake and share every year?
On December 1, a few blogger friends and I will be hostingThe Ultimate Virtual Christmas Cookie Recipe Swap and you‘re cordially invited! So, dust off your favorite Christmas cookie recipes, preheat your ovens and set your timers for Thursday, December 1, when our blog hop goes live. Then, snap some photos of your gingersnaps or whatever other tasty treats you want to share for The Ultimate Virtual Christmas Cookie Recipe Swap!
For this week’s Friday Food Fight, I am spending four days in Anna Maria Island with 16 of my closest girlfriends and our good friends, Jose Cuervo and Captain Morgan.
As you can see we’ve packed light.
Well at least, we’ve packed plenty of light beer.
So for the next four days, we will be soaking up the sun and the alcohol.
On Monday, we will have to kiss and make-up with our livers and our arteries too, thanks to a crock pot queso dip Faith made, which consists of two ingredients: Ro*Tel and Velveeta. Until this weekend, I have never eaten Velveeta and shit goop like this only looks good after a gallon of margaritas.
The cake I baked for Easter wasn’t homemade, natural, organic, gluten free, sugar free, or even low fat.
Shamefully, I used a box of Better Crocker yellow cake mix to form two 8 inch round cakes, two packages of yellow Peeps, two tubs of chocolate icing and a bag of milk chocolate chips to create this sunflower Peep cake . Nope, there was nothing healthy about it and it was damn good. In fact, it was so good that I ate a slice for lunch the next day.
After I finished this cake, my oldest daughter suggested I pipe on some green icing to make a stem and a leaf on the side of the cake which was such a cute idea, but I was too lazy to mess with icing and a piping bag. I’ll try that the next time I make this cute Peep cake.
Also, I think next time I make this cake, I’ll use white icing, white chocolate chips and pink or purple Peeps so the cake has a brighter springtime Easter flavor appearance.
That’s right. You heard me. Chicken and Waffles. This strange sweet and savory pair has been getting a lot of attention on the television lately despite being served at Stumps Supper Club with a side of mashed potatoes for years.
And as of late, this ambiguously strange duo has been getting a lot of attention on Twitter too, which prompted a drool-inducing idea of driving around the Tampa Bay area tasting each one and calling it my “Chicken and Waffle Tampa Tour”, but then my butt cheeks would look like chicken and waffles. Not to mention, my car and my cholesterol probably couldn’t take it either.
So, then Kirsten of Gone Bananascouldn’t even stomach the thought of eating all that greasy, fried food even when I suggested splitting a meal had the BRILLIANT suggestion of making our own healthy version. How hard could it be, right? Abso-freaking-lutely!
First, we had to find an unfried chicken recipe, but everything required at least a stick of butter and that simply could not do! Therefore, we concocted our own healthy baked chicken tenders using flour, an egg wash in place of butter and crushed Corn Flakes. We even demonstrated our mad chicken strip skills in a few how-to vlogs for your viewing pleasure.
Next we made the accompaniment: the waffles. Sorry. No how-to vlogs for our first-time-ever-from-scratch waffles, but we were quite impressed with ourselves for achieving such wonderful waffles!
Seriously, this dish was easy enough to replicate in a healthy way. But more than that, it was tasty. I was truly surprised by how well waffles drenched in syrup complimented the savory chicken strips and how nicely the crunchy Corn Flake breading soaked up some of the syrup too.
But did this dish pass the Iron Chef Allan taste test? Would our kids even touch it?
Y’all, this unfried, “healthy” Southern combo classic was a hit with the whole family. And my cholesterol and my thighs were thankful too.
Run DMT’s Unfried Chicken Fingers
Ingredients
1 lb. chicken tenders
2 cups crushed Corn Flakes
2 cups all-purpose flour
1 tsp salt
1 tsp black ground pepper
¼ tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
2 eggs
Directions
Preheat oven to 375 degrees.
In a large bowl, combine flour, salt, pepper, garlic, cayenne pepper, garlic and onion powder. Rinse chicken tenders in a colander and then drench the wet tenders in the flour mixture.
Whisk eggs in a bowl. Then, drench the flour battered chicken tenders in the egg wash. Next, in another large bowl, coat the egg washed chicken tenders in the crushed Corn Flakes. Lay about an inch apart on a cookie sheet greased with cooking spray. Bake for 20 minutes.
Better for Your Waistline Waffles
Ingredients
1 ¾ white wheat flour
1 Tbsp baking powder
1 Tbsp sugar
½ tsp salt
½ tsp baking soda
2 eggs
1 stick melted butter or 1/2 cup Canola oil
1 cup milk
½ cup reduced fat sour cream
Maple syrup
Directions
Preheat waffle iron to a medium heat.
In a large bowl, whisk dry ingredients. Then mix all wet ingredients in another bowl. Make a well in the center of the dry ingredients and pour in wet ingredients. Combine ingredients with a few swift strokes to avoid breaking down the gluten. Batter should be lumpy.
Using a small ladle, pour the batter onto the waffle iron. Close lid and bake for approximately 4 minutes. Set finished waffles on a cooling rack.
When ready to serve, generously pour maple syrup on top with a side of Unfried Chicken Fingers.
Ms. Latina’s recipe called for an envelope of Sazon with anchiote but I had never used the stuff before and once I read the ingredients, I still would not be using it as the first ingredient read Monosodium Glutamate (otherwise known as MSG). MSG does my head in and I feel really shitty after I eat anything with MSG. Other ingredients also listed on the label were “spices”, which just annoys me. TELL ME WHAT “SPICES” ALREADY!
So, since I would skip the Sazon, I would need to get a little creative with my favorite Spanish spices. I knew cumin, oregano and turmeric would be critical ingredients for this dish.
The first time I made these empanadas, they were a huge hit with my family. My dad raved about them and took some home for my mom to taste, but she thought she could make them better by adding olives. Whatever. Well, we’ll see about that, Sha! I challenge you to a Empanada Bake-off! BUR-RING IT!
So, here is my new and improved MSG-free recipe for
1 Package of frozen empanada dough (I used the large 10 count dough.)
Directions
Turkey Filling
On a medium heat, sauté the diced bell pepper in olive oil for a couple minutes or until soft. Then, add onions to the pan and sauté. Once the onions soften, add the garlic to pan and cook for about a minute.
Then, add ground turkey and cook for about 5 minutes or until the pink color disappears.
Once the turkey is almost fully cooked, add cumin, oregano, turmeric, salt and pepper and stir the spices into the turkey. When the spices have mixed well, add the chopped tomatoes and olives and simmer for about 5 minutes. Taste for additional salt and pepper.
Empanadas
Preheat oven to 400 degrees. Defrost dough according to package (about an hour). Grease a cookie sheet or spray with cooking spray.
For the filling, add a generous spoonful of meat (about ¼ cup) into the center of a thawed dough disc. Then fold dough in half and crimp edges with a fork to make a small meat pie. Repeat with remaining dough and filling.
Ten days after my wisdom teeth were extracted, I’m still experiencing pain because my bottom left steenky hole is giving me trouble. I can control the pain with 800 mg ibuprofen, but sometimes at night the pain is so intense, I need to take vicodin.
