07/07/2024
we said āweāre 34 years old hereās our identification sirā and they said āoh thatās actually not necessary we were just gonna let yāall throughā
Traveling food writer. Key West living. š¦š
season 2
ultimate disney world food guide š
we said āweāre 34 years old hereās our identification sirā and they said āoh thatās actually not necessary we were just gonna let yāall throughā
happy 4th. šŗšø unfortunately I overdosed on hot dogs ahead of the holiday so my body is only accepting jello shots.
chefās table at lucky cat was exquisite š¤. the chef was really cool too!
i canāt wait to tell yāall about these new shrek foods lmao swipe for raw footage
These are the Mothers' Mushrooms from and when I tell you I'm obsessed with them, I ain't lyin! Growing up Italian, stuffed mushrooms are very important and these might be the best I've ever had. I NEVER go to C&C without ordering these bad boys !
"Stirring up some noodle magic: where comfort meets cravings. šāØ "
Possibly my favourite homemade meal, whipped avo & feta, sriracha & honey chicken tacos, with some hot honey & peach margs.
A summer classic for me. A bit of prep for these but so simple once itās all done, and so worth it.
Recipe for the tacos from with some tweaks, and recipe for the margs from š®šš¶ļø
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š„Delicious food for you!
š«Send us you recipies and we will choose the best and will cook chosen dish!
š¦Tag a friend who likes cooking!
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Churros at Funfair šš”
Itās been a long time coming, butā¦my Ultimate Disney World Food Guide has officially launched. š„² All of my recs, all in one place. Hereās what you get:
Getting sushi is always a good idea! š£ .
Now that I finally like mango, decided to make a mango salsa for my salmon! Really enjoyed this meal šš¼
Ingredients:
āØSalmon š½ļø
āØRice š
āØMango š„
āØRed Onion š§
āØTomatoš
āØCucumberš„
āØCilantro š±
āØLime šāš©
āØSeasoningsš§
Burrata for the win! šā¤ļø.
Iām nothing if not dedicated to a color scheme
This French-inspired mac and fromage was just...so beautiful...I couldn't help staring off in the distance to ponder for a while. š„¹
Now, y'all know I've made a lot of mac and cheese over the years and I always have the same general method: evaporated milk + pasta water + whatever cheeses you like. This time I teamed up with and to use a combination of French Mimolette which has a rich, nutty flavor that just can't be replicated and French triple crĆØme (you can also substitute with French Brie) which gives the sauce that silky smooth texture you might otherwise get from a processed cheese.
To really take it over the top, I added a touch of French Langres, a funky-looking cheese that adds subtle but slightly spicy flavor and even more creaminess.
Get the full recipe below!
French Mimolette Mac and Cheese
1 lb. cavatappi or elbow macaroni
Kosher salt
2 (12-oz.) cans evaporated milk
3 cups shredded French Mimolette cheese
1 (6.5 oz.) wheel Triple CrĆØme or French Brie, rind removed
2 oz. Langres
1 Tbsp. Dijon mustard
1 tsp. freshly cracked black pepper
In a medium pot, add pasta and enough cold water to cover by about 2 inches. Season pasta water with a generous amount of Kosher salt. Bring to a boil over high heat, then reduce to medium and cook until pasta is al dente. Reserve at least 1/2 cup of the pasta water before draining.
Meanwhile, add evaporated milk to a large pot over medium heat until just simmering. Reduce heat to low and add cheeses, stirring constantly until melted, and finish with Dijon mustard and black pepper.
Add pasta to sauce and stir to coat, adding pasta water as necessary to reach desired consistency. Serve immediately.
darlings. what yāall eating
The old one itās new years eve, not new years steve
really pushing the limits on how many birthday dinners one can legally have
my watch party
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I actually have very few meals that I make on repeat but this is indeed one of themāfinally filmed it bc I love you all š«¶ full recipe below! LEMON-GARLIC CHICKEN SKEWERS (serves 4) Wooden skewers, soaked in water for at least 10 minutes 2 lb. boneless skinless chicken thighs, fat trimmed and cut into bite-size pieces 1/4 cup plus 1 Tbsp. olive oil, divided 1 1/2 tsp. salt 1 tsp. paprika 1 tsp. garlic powder 3/4 tsp. cumin 3/4 tsp. coriander 1/2 tsp. turmeric 1/4 tsp. cinnamon 3 garlic cloves, grated or minced 1 lemon, zested and juiced 2 Tbsp. chopped fresh parsley 1/4 tsp red pepper flakes (optional) Position a rack in the center of the oven and preheat broiler to high. In a large bowl, toss chicken with one tablespoon of the olive oil and all of the seasonings. Divide the meat among 4 wooden skewers; then place on a half sheet tray lined with foil. Broil for about 10 minutes, turning at least once, until chicken is slightly charred and cooked through (keep an eye on it to make sure itās not burning as all broilers are different.) Meanwhile, stir together remaining olive oil, garlic, lemon zest and juice, parsley and red pepper flakes. Brush skewers with lemon-garlic dressing as soon as they come out of the oven and serve with rice and/or pita. #chickenrecipes #foodreels #weeknightdinner #30minutemeals #chickendinner #recipeoftheday #recipeshare
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