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There’s something about a chicken tender, isn’t there? You immediately feel guilty eating them, but they bring you right back to childhood when it was totally acceptable to order those every time you went out to dinner, no matter what kind of restaurant it was. I LIVED on chicken tenders growing up. Nowadays though, I prefer my food a little more sophisticated (most days). Every once in awhile though, I want some good old chicken tenders. So I decided to make my own – a healthier version so I could feel a little less guilty about it.
It’s green chile time!
This past weekend it finally felt like fall. Like, FINALLY. There are times that I just love living in South Texas (like January when it’s 75 degrees out and everyone else is buried under some named snowstorm…Jonas anyone??). But when September hits, and it’s still annoyingly hot, I’m all take me back to the northeast! They are boasting perfect fall temps almost every day and I am still dripping in sweat if I try and take a walk in the afternoon. So in October, when fall finally does make its appearance here, I fully embrace it. This past weekend was it. The temp had finally dropped overnight so when you wake up in the morning it’s in the 60’s, and it warms up throughout the day. Heaven, I tell you. So, Saturday morning we put on pants and long sleeves and headed outside. It was glorious.
Gnocchi mac n cheese!! Or as I lovingly coined it, crack n cheese. That’s what this is! SERIOUSLY y’all. Don’t make it. Don’t ever make it. Because you will not be able to stop eating it. I mean, homemade mac n cheese on it’s own is winning, am I right? But, for real, who doesn’t love potatoes and especially when they are covered in cheese?!
Seafood Fondue…get in my belly! This is one of those dishes that, once again, I had tried at a local cajun seafood place. It was my favorite thing to get there, but at $14.95 a pop it was getting old quick. I loooove to go out to eat but you know what I love even more? When I can make the same thing at home! So, after playing around a bit, I’ve been able to make an even better version of McAdoos Seafood Company’s seafood fondue.