Sorry for the hiatus, but we've all been out and about traveling around Costa Rica, Panama, Nicaragua, and Colombia, thereby unable to provide you, our dear fans, with food porn. HUZZAH! We have returned and we're coming strong out of the gate.
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| The glory! |
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| Kashia was a guest-star for dinner. Here she is, loving it. |
What we've got here is baked buffalo chicken breasts, twice baked potatoes and a cabbage, celery, carrot and blue cheese slaw. Yeah. Boom.
The chicken was easy - tons of Frank's hot sauce, some butter, garlic and green onions. Let the chicken sit in the goop for 15 minutes, then threw it in the oven for like 40 minutes at 380 degrees.
The slaw was cabbage, celery, carrots and broccoli, easy. The dressing was comprised of low fat, plain yogurt, a bit of low fat sour cream, and 1 cup of crumbled blue cheese. I squeezed three limes over the raw veggies and salt and peppered them.
The twice baked potatoes were baked for an hour, the gunk scooped out after they cooled, then I added cheddar, sour cream, red onions (diced tiny!), garlic salt, pepper, and bacon, 1/2 cup of milk, miiiiiixed until creamy. Then put the new, yummy gunk back in the potatoes and continue baking for 15-20 more minutes.
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| The three desserts |
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| Piece de resistance |
Pinterest has been taunting me with these recipes for weeks and finally Sam and I decided the time had come to just make them.
Melt chocolate in microwave or on the stove - dip cooked bacon strips in, remove, freeze.
We took one cup of peanut butter, 1/2 cup of powdered sugar, 1/3 a cup of brown sugar, 2 tablespoons of butter = goopy, gloppy peanut butter stuff which was used in the next two.
Sliced bananas into fat slices, put gloppy stuff on, let sit in freezer for 30, then put chocolate on top
Sandwiched the gloop between two pretzels, let sit in freezer for 30, dipped them in chocolate half way and put them back in the freezer until we were ready to eat. Delicious!
