Part 1 of 2: Big Tom explains how donuts and birds are a super important part of tailgating
Recently I asked on InstaStory if I should post recipes to Instagram. One of my failings as a #foodblogger is what an incredibly lazy recipe writer I am. I don't test/retest my own recipes, I don't measure, and I rarely make the exact same dish twice. I'm constantly tweaking and experimenting, which is great for my palate... not great when someone wants my recipe for something.
Example: this meal from a few months ago. I don't have a name for it; comfort food because we'd had a death in the family and when I'm at a loss for words, I feed people. It's what I do. Dessert was a few peaches from the farmer's market and two apple cider donuts cut into quarters while the salad was a simple one of Persian cucumbers, tomatoes, onion and a quick toss with oil and vinegar - you can see my toddler reaching for it because she likes vegetables quite a bit.
The main part - a cheesy chicken pasta dish - hearty, stick to your ribs, comforting fare A concoction that I jammed out in 20 minutes or so.
1 package of boneless/skinless chicken thighs, cut up into bite size pieces
1-2 tablespoons of flour
Brown chicken in a skillet over medium heat. When it's nice and brown and 75% cooked, sprinkle liberally with flour, stirring it together so the flour coats the chicken pieces and cooks (the flour should turn brown and bind to the chicken fat in the pan). After a few minutes, add milk to the pan, stirring the chicken as you do - the milk will thicken up and you'll have to decide how thick you want it. If you want it thinner, add more milk. I don't know, I didn't measure it and I've already realized I forgot to tell you when to add salt to the chicken. If you're reading this for the first time as you're cooking, you're kinda crazy and I like you - it's not too late to add salt now.
Add some frozen veggies here, it'll take the angry bubbling down to a light simmer. Mix it all together, I don't like my frozen veggies fully thawed or they get mushy but you may like it cooked a bit more. Use your judgement.
While you're stirring everything together, call your husband or dining companion over and confer whether or not s/he
Amazing weekend celebrating our first year of business in Maplewood! Our heartfelt thanks to all who came out to show their support, and to those who have supported us all year long. Here’s to big things in year #2! 🌱| 📷@jessicafrank510
There's always room for dessert! 😋🍮
Want to see a real Authentic Pizzialo from Calabria in action Meet Pasquale Ippolito of Ippolito's Cucina Italiana Pizzeria & Catering in Lakewood NJ right on rt 70! Pasquale is one of my favorite Pizzaola's and this isn't because Johnny C's Mother Rose Crisafulli is the "Waitress at the Pizzeria!" If you haven't had Pasquale's Pomodoro Pie with Sesame Seed Crust you're sure missing out on something very special!
“Flavor is Everything” [email protected]Jenisicecreams. 🍦😋 My travels almost always include an ice cream adventure. However, very rarely do I find ice cream as good as this was. Seriously blown away by the flavor & creaminess of Jeni’s. Where have you travelled & found exceptionally good ice cream
Feeling #blessed to be reunited with REAL bagels this week in NJ and NYC, and was feeling extra blessed eating this taylor ham egg and cheese bagel. And dont forget about that classic east coast “schmear” or should I say spoonful of cream cheese that also has a presence and a half on this bad boy. If you haven’t had a bagel from this region of the world, then you are truly missing out on one of the most perfect breakfast staples.
You prep for Thanksgiving, and we’ll feed you til’ then 😁
Rome wasn’t built in a day. You’re going to have to start expanding that stomach now so you’re at peak performance on Thanksgiving 😛
When the light’s just right...
Sundays are for donuts 🍩🍩🍩
This creme brulee donut was 💯
Not super proud of this one but it’s my day off & I winged it & also my first attempt at decorating a Vanilla 4 layer cake! My friend passed the Bar Exam to become a lawyer so what better way to congratulate them on being the World’s newest overpaid asshole than with homemade cake! 💕💕🍰✨
Topped with traditional Buttercream frosting but filled with a Buttercream Meringue frosting which tastes so amazing 🥰🥰🥰
I used pink food coloring to change the frosting shades & mixed orange in the final phase to create the sherbet color which I LOVE SO MUCH!! The drip is caramel sauce 🥳🥳🥳 Thanks for looking, what do you think 💓 #layeredcake #homemade #diy #congratsyoureanoverpaidasshole