What's a food you're currently obsessed with?
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Not food exactly but beer… Hear me out! Husband has discovered a passion for home brewing and also tasting new beer styles. So we’ve been buying and trying different things, usually splitting a new beer every other day or so. Now you can put the pitchforks away
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Batata yams, Boniato!
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Jalapeño Ranch Dressing? Um, yes please!0
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Eggplant baked on a pan greased
with coconut oil. I don't know where this new obsession came from! Lol0 -
Dilly beans.
No idea why0 -
Lidl frozen hash brown patties. 120 cal apiece, have enough oil already in them that you don’t need to spray them. 10-12 minutes in an air fryer. Shockingly tasty.
20 nice sized hash browns for well under $4.
Skyr, mixed with chocolate protein powder, topped with Walden Farms zero cal chocolate syrup, Lidl peppermint whipped topping and a few grams of milk chocolate hagel. A shed load of protein for 286 calories and tasty, too!0 -
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These are sooooo good made in the air fryer. One bag is a huge size and only 240 calories. The breading is so good. The hot sauce flavor is great and not super spicy.
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Noreenmarie1234 wrote: »These are sooooo good made in the air fryer. One bag is a huge size and only 240 calories. The breading is so good. The hot sauce flavor is great and not super spicy.
I loved these too!!0 -
Also these! I like these soo much more than the old version which was made with potatoes. They don’t have much flavor on their own so I add my own spices and dip them in hot sauce or balsamic vinegar .
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I thought the other cauliflower wings were good but these are even better! They are way crispier and the breading is sooo thick and crunchy. Better than any chicken nugget breading I’ve had. The reason they are so good is bc they are mostly breading 😅.
They are a lot higher in calories. This whole thing is 600 and only a little bit more than the birds eye portion. I also bought the buffalo but I have yet to try it.0 -
I have been very into custom personal gluten-free pizzas. Usually I concede to sharing a pizza with husband but he loves tomato sauce and I have ALWAYS disliked it on my pizza. We also prefer different toppings generally so it’s a lot of compromise for both of us. But I’ve been bougiee lately and just getting my own dang pizzas with no sauce and all the stuff I like and it’s just been so, so good lmao3
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Right now, anything smothered in NM red chile sauce. NM red chile sauce just screams "the holidays". Made baked potatoes with greek yogurt and bacon smothered in red chile and topped with cheddar on Friday. Red Chile Chicken Enchiladas last night and leftovers for lunch this afternoon. Fried eggs topped with red chile sauce this morning for breakfast and I still have a big container of the red chile sauce I made over the weekend sitting in the fridge. Posole and tamales Christmas Eve.3
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Ezekiel cinnamon raisin bread.. 2 pieces toasted with one powdered peanut butter made with sugar free maple and other piece has cashew, almond or regular peanut butter. Topped with Good Good preserves3 -
‘Red shell’ miso dressing. More sugar than I’d like to admit and some questionable oil (soy) but so. Dang. Good.
A Tbsp goes a looooong way. Like half a giant tub of greens, if you are a diligent mixer upper.1 -
pancakerunner wrote: »thehumanpickle wrote: »
and what would this be? curious!
I’m a huge fan of the perfectly custardy yolk. I find steaming them (not actual boiling), full rolling boil, 7.5 mins, then a dunk in ice water as a stop-bath (about a minute), then submerged in the boiling water (few seconds) then back to ice for a minute - perfectly cooked, and easy to peel. The steaming helps with the peel, but the ice-hot-ice finisher makes them contract away from the shell and stops the cooking process. I always thought I hated boiled eggs. Turns out my whole life I’d only had them cafeteria style overdone, also known as ‘grandmas deviled eggs.’ The powdery yellow is super gross to my taste, but when cooked less, I love the very center to be custard and the whole yolk avoids the powdery death sulfur effect that is the fate of most ‘boiled’ eggs.1
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