This is something I’ve been seeing all over online. Every time I saw it, looking highly styled and strangely photographed, I kept feeling more and more skeptical.
Today, armed with my fancy new iPhone (I’m in the right century now, y’all!) and my food processor, I set out to attempt to make delicious chocolate mousse with no dairy. I think it was a success. 😀
You know how sometimes you fantasize about making something to eat when you’re just too lazy to do it? And then maybe later you finally get your ass in gear and decide to eat and what you make never lives up to the food fantasy you had?
WELL THESE DO.
They’re so delicious and so easy to make you should probably get on it right now.
Pulled pork is one of those things that seems to have an endless list of rules to go along with it – people everywhere swear they’ve got some magic secret to making awesome pulled pork. But you know what? The real secret is time, patience, and the proper temperature. 😀
So stop attempting to take short cuts, stop fiddling with pressure cookers and slow cookers – all you need is an oven and a probe thermometer for the most amazing and delicious pulled pork.
Olive oil cake is super decadent for being so simple to make. It’s dense and moist and nicely lemony – and best of all for me, has no dairy! HELL YEAH
Though I think it would be amazing with fresh whipped cream or vanilla ice cream.
Fried pickles are one of my favorite junk foods! They’re easy to cook up, and they are damn tasty. Perfect to go along with BBQ or burgers! Now that I’ve moved away from Kentucky, I can’t get them as often when we go out to eat, so I’ve started making them at home. They’re just as good, and much cheaper!
- pickles of your choice – spears or slices
- 3/4 cup flour (all purpose is best)
- 1/4 cup yellow cornmeal
- 2 eggs
- 1 cup milk (can use unsweetened soy milk!)
- seasonings of choice – I did Tony’s, black pepper and dill – if you don’t use Tony’s you’ll want to add salt
- vegetable/canola/peanut oil for frying
- Drain your pickles while you prep everything else. Get your oil heating over medium heat – you want it to get to 350 F.
- Mix together the two eggs and the milk – make sure there are no chunks of egg.
- Mix together the seasonings, cornmeal and flour with a fork or whisk.
- Let the pickles go for a swim in the milk/egg mix, and then shake off the excess and drop them in the dry mixture.
- Coat them thoroughly with the flour mix. (If you want a really thick batter, dip them in the milk and flour again!)
- Shake off the excess flour and fry them right away! This will take 3-5 minutes, just until they’re crispy and golden brown.
- Drain them on paper towels and eat – they’re best right away.