State Fair!

The State Fair of Texas.  Where people go to spend lots of money on food that is good for the soul but bad for everything else.  Where carrying around an over sized baseball bat is considered okay. And where taking a picture with a giant cowboy (that has no butt) is exciting.

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The weather was perfect and the smell of fried foods was in the air.  We went with a game plan and hit all the high points.

First stop: Fletcher’s Corny Dogs.  If you get any other corn dog at the fair. Shame on you.  These are where it’s at.

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Can’t you tell?

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Next: Waffle Balls. Seriously the best food at the fair. Hands down. Contest over.  It is a strawberry dipped in chocolate, covered in batter, fried, and then topped with powdered sugar.

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Last food stop was to the fair winning Cuban Roll.  Not bad.  Basically an egg-roll (which in not a Cuban food) filled with pork.  It was a lot of pork that was stuffed inside so you won’t be let down.

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And what would the State Fair be with out the Texas Star! My favorite part.  Great view of Dallas.

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And on the wayy out we stopped by the petting zoo.  That whole area really grosses me out.  After spending a few years in FFA I know what’s really going on behind the scenes. But we did see a celebrity: the Hump Day camel.

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This fair visit was just another reminder of how wonderful fried foods and people watching is 🙂

And I bet this guy is going to make some of the best bacon EVER one day.

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Jalapeno Your Business

I think I just might be on my way to becoming the next Martha Stewart. Seriously. I’m buying silk flowers, hanging things on walls and using the kitchen. What on earth is going on!

My latest adventure in the kitchen involved a jalapeno-cilantro dip. It turns out deeeeeeelicious! Here is what you will need my friends:

– 7 or 8 jalapenos
– a large handful of cilantro (or just a handful if you have big hands)
– 1 cup sour cream
– 1 cup mayo (I am not a mayo fan so I used a little less than a cup)
– 1 pack of dry ranch dressing mix

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First chop all the jalapenos up. I only left one jalapeno fully seeded to add a little kick.

Next stick those in a food processor to grind them up.

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Add the cilantro.

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Finally in a bowl, combine the jalapeno/cilantro mix with the sour cream, mayo and dry ranch dressing packet.

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And you’re done!

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Try them with Julio’s seasoned chips! Your mouth will explode with joy.

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Salsa/Pico… or … Pico/Salsa

When I saw this recipe on Pinterest it looked a lot more like salsa. My version turned more into pico de gallo. But that’s alright…. I still think it tastes delish! And it is suuuuper simple to make!

This is what you’ll need:

– 6-8 roma tomatoes
– 2 limes
-2 jalapenos
– 1/2 cup chopped cilantro
– 1 small onion
– salt and pepper

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Start by chopping up all the tomatoes, onion, and jalapenos.

I am not a big onion fan so I only chopped up half of it. Also, I am a wuss when it comes to spicy things so I seeded the jalapenos before chopping them up. If you’re feeling adventurous, leave those suckers in!

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Next, mix all the ingredients into a giant bowl together. After mixing them, I cut the limes and squeezed them into the mixture.

Last but not least, add in some salt and pepper for taste.

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The recipe originally said to let in sit overnight to allow all the flavors to mix. However, I find it completely acceptable if you lack that will power.

That’s it! Short and sweet!

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Banana Puddin’

Unlike most recipe posts… I did this a little backwards. It was not until I was finished that I remembered that I did not take pictures as I went. In my defense, there was a bug the size of Godzilla’s children in my apartment and it took some screaming and panic to be rid of it.

But look out Paula Deen and your diabetes! I’m headed to the kitchen to show you what’s up!

I’ve made this banana pudding a few times before and it never fails to disappoint. Warning: it makes a ton so be prepared to work out a little harder and possibly be on track to heart problems.

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Here’s what you’ll need:

– 2 bags Pepperidge Farm Chessmen cookies
– 6-8 bananas, sliced
– 1 box instant vanilla pudding
– 2 cups of milk
– 1 8-ounce package cream cheese, softened
– 1 14-ounce can sweetened condensed milk
– 1 12-ounce container frozen whipped topping thawed
– 13x9x2-inch dish or multiple smaller dishes if you plan to share 🙂

Preface on the ingredients: I’ve made this before with Nilla Wafers and those work just as good as the Pepperidge Farm cookies. Also, I am snob when it comes to buying some things and cream cheese is one of them. Philadelphia brand and none other is acceptable. Everything else in store brand works perfectly well.

First, layer all your dishes with the cookies. One layer with all the cookies flat and touching is good.

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Next, slice up the bananas and make a good couple layers of that on top of the cookies.

Set that aside.

In a bowl mix up the vanilla instant pudding and milk. I would use an electric mixer for everything. Unless this is your daily workout then use a fork.

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Set that bowl aside.

In another bowl, mix the condensed milk and cream cheese. Make sure it is good and smooth. No chunkyness wanted here.

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Add in the whipped topping and mix all of that together.

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Add the cream cheese mix to the pudding mix and mix it alllll up. Just get up in it.

Once that is done, poor the mixture over the cookie and banana layers.

Lastly, add one more layer of cookies to the very top.

Store in the fridge until it’s ready to go in your belly!

Enjoy! My treat. Literally.

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