If I owned a restaurant I’d have an option on the menu where for an extra $2 you could turn any item into a Benedict. Bacon double cheeseburger? Why not top it with a poached egg and some hollandaise? Club Sandwich? Make it a Benedict for only two bucks more!
I can’t think of a single thing that wouldn’t benefit taste-wise from this. The one issue I could maybe think of would be if the … CONTINUE READING »
You know how you can go almost anywhere these days and order a breakfast burger that comes with a fried egg on top of it? Well, it’s not that I don’t love this idea — because I always add an egg to my burger when given the chance — but a few weeks ago I decided to take it a step further and make an entire bun out of deep fried scrambled eggs and cheese.… CONTINUE READING »
Back in April I made a Fruity Pebbles Ice Cream Cone and upon seeing it Post Foods — the company that makes Fruity Pebbles — shipped me a box full of swag as well as some cereal, including Cocoa Pebbles.
Then, after I used those Cocoa Pebbles to make a Cocoa Pebbles Ice Cream Taco they sent me a couple boxes of their new, limited edition Ice Cream Pebbles. So, I did the only thing … CONTINUE READING »
Earlier this year Smithfield asked me if I’d be up for creating a few recipes using some of the Marinated Fresh Pork products that they offer.
Back in March I used their Teriyaki Pork Tenderloin to make Teriyaki Pork Fries With Sriracha Mayo and then then followed those up with a Pork Sirloin Benedict in April.
I’ve mentioned in the previous two posts how all of Smithfield’s Seasoned Fresh Pork is ready to enjoy in … CONTINUE READING »
Back in December of 2013 I made Deep Fried Peanut Butter, and although I loved it and it tasted amazing I always felt like it was missing something. Well, it turns out that something was bacon!
To make these I started off the same way I did the first time, by spooning peanut butter into an ice cube tray and putting it in my freezer. Whereas last time I encased the frozen cubes in … CONTINUE READING »