Fat Boys BBQ

I found Fat Boys BBQ while driving one day. It’s located at 2733 Murfreesboro Road in Antioch. I almost missed the tiny building, but how I missed the big pink pig is beyond me! I practically swerved into the parking lot on two wheels when I saw the place. I love, love, love barbecue. I’m southern and it just happens at birth. It’s a tricky cuisine as it’s so easy to screw it up. I’ve had my fair share of so-so barbecue, but lucky for me, Fat Boys is not in that category.

So, how’s it taste?

Yummy, yummy, yummy! I always go in expecting the worst when I hit up a new barbecue joint. I’m super picky in that area and get disappointed a lot. Check out the amount of barbecue on my pulled pork plate! I had tons of leftovers and loved every bit of it. The pork was tender and I didn’t have to pick out what I call “funky bits.” The barbecue sauce was thick and dark and slightly sweet. The baked beans and the potato salad you see here are the best I’ve ever eaten. Ever. Seriously. I have to go back and see if I can get the recipes. The potato salad had just the right consistency and no sign of celery. Bits of pickles and a nice mustard flavor. The potatoes were perfectly cooked. The baked beans almost stole the show! I still can’t pinpoint what could have been in them to make them so awesome, but it was an experience. Not too sweet, not too spicy, just absolutely delicious. It won’t be long before I’m a regular at Fat Boys.

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Chocolate Banana Butterscotch Cake

Try saying this three times fast! Chocolate Banana Butterscotch Cake. It’s quite a mouthful for a dessert name, but I couldn’t resist the combination of these three flavors. The original recipe doesn’t include the chocolate. I really like banana and chocolate together, so I thought it would be a great addition to the butterscotch.

So, how’s it taste?

I really, really enjoyed this cake. The bananas made it super moist. The butterscotch ended up taking a backseat that I could only taste just a tiny hint of it. The chocolate and banana became the stars of the show and tasted so good together in this cake. I was surprised the butterscotch didn’t shine more, so next time I may leave out the chocolate, or leave out the butterscotch! This is one cake you can experiment with a little to find which combination suits you best. I did have a hard time with the glaze from the original recipe. So I used a different one that turned out great.

Chocolate Banana Butterscotch Cake

Adapted from Nestle

Ingredients:

Cake
1 1/3 cup butterscotch morsels (or semi-sweet or a mix)
1 (18.5 oz.) yellow cake mix
4 large eggs
3/4 cup (about 2 medium) mashed ripe bananas
1/2 cup vegetable oil
1/4 cup water
1/4 cup sugar

Glaze
1/3 cup powdered sugar
2 to 3 tbsp. milk
1/2 cup miniature semisweet chocolate chips (or butterscotch if you prefer)

Directions:

1. Preheat oven to 375. Grease 10-cup Bundt® pan or round tube pan.

2. Microwave 1 1/3 cup morsels in medium bowl for 1 minute. Stir. If necessary, microwave at additional 10-second intervals, stirring just until morsels are melted.

3. Combine cake mix, eggs, banana, oil, water, and sugar in mixer bowl. Mix on low speed until moistened. Beat on high speed for 2 minutes. Stir 2 cups of the batter into melted morsels. Alternately spoon batters into prepared pan.

4. Bake for 35 to 45 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in pan for 15 minutes. Invert onto wire rack.

5. In small saucepan, combine powdered sugar, 2 tablespoons of milk and 1/2 cup chocolate chips. Cook over low heat until chocolate chips are melted and mixture is smooth, stirring constantly. Add enough milk for desired consistency. Slowly pour and spread glaze over warm cake. Cool 30 minutes or until completely cooled.

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Sambuca

This meal is what I have been referring to as the best lunch ever. I don’t know why it has taken me so long to visit Sambuca, located in the Gulch at 601 12th Avenue South. A group of my girlfriends and I met there for lunch recently and I was happy to see the half sandwich, soup, and salad on the menu. I want to try one of everything when I go to a new restaurant and this was a great way to get to taste three items. Jackpot!

So, how’s it taste?

Look at that trio of mouthwatering food on my plate! I could barely wait long enough to take a picture before I dug in. Let’s start with the salad. It’s field greens with Gorgonzola dressing with caramelized walnuts. I have long been a fan of any type of blue cheese and walnuts, so this was right up my alley. The salad was lightly dressed, yet had generous amounts of cheese and nuts, which I loved. Every bite had contrasting textures with a crunch from the nuts and creaminess from the cheese. I chose the chicken salad for my sandwich. Chunks of chicken with (more!) walnuts, dried cherries, and pears on wheat bread. I’m a sucker for any chicken salad with fruit and nuts. This one had a lot of flavor and wasn’t too heavy on the mayo. Last on my plate was the shrimp and crab bisque. You so much as mumble the word “bisque” to me and I’m all over it. This soup was perfectly smooth with small bites of shrimp and crab. Now you see why I call this trio the best lunch ever. I can’t wait to go back and eat it again!

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Mediterranean Herbed Bread

The way the house smells when bread is baking is unbelievable. Add to that the aroma of fresh herbs and you know something good is about to come out of the oven. Mediterranean Herbed Bread caught my attention because it uses the herbs I have growing in my backyard and fresh-baked bread is just about the most delicious thing on earth.

So, how’s it taste?

Awesome. Warm out of the oven and with a thin layer of butter melting on a slice, it’s so good. Fresh-baked bread is like comfort food to me. The herbs are outstanding mixed in the white bread. Despite all the different herbs in the dough, the flavor is subtle. I can’t wait to make a sandwich with this bread and grill it like a panini. The recipe calls for using a bread machine, but if you don’t have one, I’m sure you can mirror a recipe for basic white bread and follow those kneading instructions. Enjoy!

Mediterranean Herbed Bread

Betty Crocker’s Best Bread Machine Cookbook
(makes a 1 1/2 pound loaf)

Ingredients:

1 cup water
1 tbsp. butter, softened
3 cups bread flour
2 tbsp. sugar
1 tbsp. dry milk*
1 1/2 tsp. salt
1 tsp. fresh basil, chopped
1 tsp. fresh oregano, chopped
1 tsp. fresh thyme, chopped
2 1/4 tsp. bread machine or quick active dry yeast

*Note: When a recipe calls for both dry milk and water, you can substitute liquid milk. Use the same amount of liquid milk as it calls for water.

Directions:

1. Measure all the ingredients carefully and place in bread machine pan in the order recommended by the manufacturer.

2. Select Basic/White cycle. Use Medium or Light crust color. (I use the dough cycle, then bake my bread in a loaf pan.)

3. Remove baked bread from pan, and cool on wire rack.

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Chicken Pad Thai

I am in love with Thai food. Make that obsessed with Thai food. I can’t really pinpoint one flavor or dish that makes me crave it so much. It’s quite possible I could eat it every day with no complaints. So, I jumped at the chance to try this healthy version of Chicken Pad Thai.

So, how’s it taste?

Well, not like my favorite local Thai restaurant. It wasn’t bad, but wasn’t what I was expecting. Keep in mind I did say healthy version of pad thai. While I enjoyed the flavors, the dish overall was too dry. It needed more sauce and more pizzazz. I’m not sure if doubling the sauce would make this dish healthy! I will mention that I was shocked it tasted decent seeing as the main sauce ingredient is ketchup. I thought I’d end up eating ketchup-flavored noodles with chicken, but I really couldn’t taste it after all was said and done. I didn’t hate this recipe, but I’m thinking I’ll splurge on the real thing next time!

Chicken Pad Thai

Flat Belly Diet! Cookbook

Ingredients:

4 oz. flat rice noodles
4 tbsp. low-sodium ketchup
1 tbsp. fish sauce
1 tsp. sugar
1 tbsp. peanut oil, divided
1 egg, lightly beaten
12 oz. boneless, skinless chicken breast halves, cut into 1 1/2” long strips
2 cloves garlic, minced
3 scallions, cut into 1” pieces
1 cup bean sprouts
1/2 cup unsalted peanuts, finely chopped

Directions:

1. Bring a pot of water to boil and cook per package directions.

2. Combine ketchup, fish sauce, and sugar in small bowl. Heat 1 tsp. peanut oil in large, nonstick skillet over med-high heat. Add the egg and cook, stirring occasionally until set. Transfer egg to a bowl and reserve.

3. Return the skillet to stove and heat the remaining 2 tsp. oil. Add the chicken and cook 4 to 5 minutes or until lightly browned and cooked through. Add garlic and cook for 30 seconds. Add noodles and cook for 1 minute. Add the ketchup mixture and toss for 1 minute. Stir in scallions and egg and remove from heat.

4. Divide among 4 plates, garnish each with 1/4 cup of the bean sprouts and sprinkle with the peanuts.

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Triple Chocolate Picnic Cake

Hello chocolate! This has got to be one of my favorite chocolate cakes. Triple Chocolate Picnic Cake is easy to prepare and tastes moist and delicious. The glaze alone is drool inducing. Look at it just dripping over the sides! It’s definitely a cake worthy of picnics and potlucks. I made this one for a friend’s birthday and by the empty cake carrier at the end of the night, I’d say it was a hit!

So, how’s it taste?

I’m not sure this cake could get more chocolatey, so you know this girl loved it. German chocolate cake mix, pudding, and chocolate chips make for one awesome cake! The mini chocolate chips are my favorite part because with each bite you get tiny bursts of pure chocolate. The next time you bake, make sure this is what’s in your oven. You won’t be disappointed!

Triple Chocolate Picnic Cake

Pillsbury Family Gatherings, June 2002

Ingredients:

Cake
1 (18.25 oz.) package pudding-included German chocolate cake mix
3/4 cup water
4 eggs
1 cup butter, softened
1 (4 oz.) package instant chocolate pudding and pie filling mix
1 cup miniature semisweet chocolate chips

Glaze
1/3 cup powdered sugar
2 to 3 tbsp. milk
1/2 cup miniature semisweet chocolate chips

Directions:

1. Heat oven to 325. Grease and flour 12-cup Bundt® pan. In large bowl, combine all cake ingredients except chocolate chips. Beat at low speed until moistened. Beat 2 minutes on high speed. Fold in 1 cup chocolate chips. Pour into pan.

2. Bake at 325 for 60 to 75 minutes or until edges pull away from sides of pan. Cool 15 minutes. Invert cake onto serving platter.

3. In small saucepan, combine powdered sugar, 2 tablespoons of milk and 1/2 cup chocolate chips. Cook over low heat until chocolate chips are melted and mixture is smooth, stirring constantly. Add enough milk for desired consistency. Slowly pour and spread glaze over warm cake. Cool 30 minutes or until completely cooled.

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Blue Cheese-Walnut Roasted Potatoes

I get really excited when I find foods from healthy cookbooks that I end up liking so much that I make them when I’m not trying to be healthy. Blue Cheese-Walnut Roasted Potatoes happen to fit into that category. All in moderation of course, which can be hard because these potatoes are irresistible. Potatoes and blue cheese go well together and so do walnuts and blue cheese, so why not put all three together?!

So, how’s it taste?

These potatoes pretty much rocked my world. I love roasting all kinds of vegetables because I think it really brings out their flavor. The walnuts add a nice crunch and pair so well with the blue cheese. I really liked the scallions, too. They added a not-too-harsh onion taste to round out the dish. I ended up scooping these into a big bowl and having them as a meal! They would be the perfect side to a nice juicy steak.

Blue Cheese-Walnut Roasted Potatoes

Flat Belly Diet! Cookbook

Ingredients:

1 lb. thin-skinned baby potatoes, halved
1 1/2 tsp. olive oil
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
1/2 cup coarsely chopped walnuts
2 oz. crumbled blue cheese
2 scallions, thinly sliced

Directions:

1. Preheat oven to 425. Coat a 9x9-inch baking pan with cooking spray or line with parchment paper. Place potatoes in prepared dish and toss with olive oil, pepper, and salt. Turn cut side down in the pan. Roast for 30 to 35 minutes until tender and lightly golden.

2. Meanwhile, put the walnuts in a small baking pan and toast in oven for 6 to 8 minutes. Let cool. Place walnuts in a bowl and add the blue cheese and scallions.

3. When potatoes are done, turn them over and sprinkle evenly with walnut mixture. Bake for 5 more minutes or until the cheese is melted.

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Spiced Macadamia Nuts

Oh how I love to snack. Whether I’m popping morsel after morsel into my mouth while working or munching and chatting with friends at a party, I truly do appreciate the tiny bites. Snacking can be as plain (yet delicious) as a saltine or glammed up like these Spiced Macadamia Nuts. Forget those bowls of canned mixed nuts, you’re going to want to serve and snack on these nutty gems from now on.

So, how’s it taste?

Like the most flavorful way you’ll ever eat a nut. These macadamias are seriously good. Sinfully good because you’ll be in danger of eating the entire batch in one sitting! The aroma of curry, coriander, and cumin made it almost unbearable to wait for these goodies to cool enough to eat. Combine those flavors with chili powder, cayenne, and a touch of sugar and we’re talking some gourmet snacking is about to take place. These nuts are a cinch to whip up, too. Mix everything in a bowl, bake, and ta da! This would make a great hostess gift, too.

Spiced Macadamia Nuts

Party Nuts! by Sally Sampson

Ingredients:

1 tbsp. vegetable oil
2 cups raw macadamia nuts (I used salted)
1 heaping tbsp. sugar
1 tsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. chili powder
1 tsp. kosher salt
1/2 tsp. cayenne pepper

Directions:

1. Preheat oven to 250. Line a baking sheet with parchment paper.

2. Place the oil and nuts in a medium-sized bowl and toss until well coated. Add the remaining ingredients and mix well to coat evenly.

3. Transfer the nuts to the prepared sheet and arrange in a single layer. Bake until lightly browned, stirring occasionally, 25 to 30 minutes.

4. Remove from oven, immediately loosen the nuts with a spatula, and set aside to cool before serving.

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Menchie’s

Any food that lets me be a kid all over again is tops in my book. That’s what I love about the new trend of do-it-yourself frozen yogurt. I am in kid heaven at Menchie’s, located at 6900 Lenox Village Drive. A buffet of toppings, and I do mean a buffet. My eyes get way bigger than my stomach everytime. Not to mention the selections of flavored frozen yogurt that you can mix and match. It’s a different experience each time I go.

So, how’s it taste?

However I want it to! The frozen yogurt is so yummy that it’s such a challenge for this indecisive girl to choose. So I don’t choose, and that’s just how I like it! The combination above is swirled cookies ‘n cream (think Oreo) and Irish mint, with a splash of milk chocolate and butter pecan. Sounds a bit crazy, but it knocked my socks off! The frozen yogurt tastes exactly like you expect it to and it’s not overly sweet. The fun part comes with the toppings. It’s literally topping mecca in that store. I could easily come out of there with a 10-pound cup of froyo. I’m talking cheesecake bites, sprinkles, coconut, crushed candy bars, hot fudge syrup, fruit, whip cream, etc. It’s heaven. I topped mine with crushed Oreos, coconut, chocolate chip cookie dough, and Heath bar. I also tried a bite of the mochi (the white bite at the top of my cup). It tastes like a marshmallow to me, but it’s actually made of rice that’s pounded into a paste and molded into shape. Mmm mmm good!

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Ultimate Lemon Pound Cake

Lemon in desserts is so refreshing. Sweet, a bit sour, just a hint of lemon, or bold flavor throughout. I jumped at the chance to make a coworker’s recent birthday treat when she suggested something lemon. I chose the Ultimate Lemon Pound Cake. A simple dessert that elegantly highlights the sweet, yet tart side of this delicious fruit.

So, how’s it taste?

I must confess I don’t have the best track record when it comes to baking pound cakes. My past attempts have produced a cake that’s a bit on the dry side. There’s a fine line between pound cake perfection and oops I baked it too long. This venture into lemon territory was no exception. I took the cake out to test it 15 minutes before the end time and it already needed to be out of the oven! Luckily the cake was still pretty tasty, just a wee bit dry. I like my lemon desserts to really pack a punch and showcase the sweet and the tart. This cake does exactly that. The batter has a very light lemon flavor. So much that I worried it would be bland. What makes this dessert come alive is the glaze on the top. It’s sugar, lemon juice, and lemon zest, and there’s a lot of it. It’s brushed onto the cake when it’s warm, so all that sugary tart goodness gets soaked in. It was delicious despite my over baking. The appearance of this cake is quite simple, but I think that makes it unique. You’d never know what a huge bite of lemon you’re about to get with this one!

Ultimate Lemon Pound Cake

Luscious Lemon Desserts by Lori Longbotham

Ingredients:

3 1/2 cups sifted cake flour (not self-rising)
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 1/4 cups sugar
6 large eggs
1 cup milk
1 tbsp. plus 2 tsp. finely grated lemon zest
1 tsp. pure lemon extract
1 tsp. pure vanilla extract
1/2 cup fresh lemon juice

Directions:

1. Position rack in middle of the oven and preheat to 300. Butter and flour a 10-inch Bundt pan.

2. Sift the flour, baking powder, and salt together twice.

3. Beat the butter with an electric mixer on medium speed until light and fluffy. Gradually beat in 1 3/4 cups of the sugar, about 3 tablespoons at a time. Continue beating until light and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture alternately with the milk, beginning and ending with the flour. Stir in 1 tablespoon of the zest, the lemon extract, and vanilla.

4. Transfer the the batter to the Bundt pan and smooth the top with a rubber spatula. Bake for 1 1/2 hours or until a wooden toothpick inserted in the center comes out clean. Let cool in pan on wire rack for 15 minutes.

5. Meanwhile, bring the remaining 1/2 cup sugar, 2 teaspoons zest, and the lemon juice to a boil over medium-high heat in a small saucepan, stirring until the sugar has dissolved.

6. Turn the cake out onto the rack and immediately brush the hot syrup over the hot cake. Let cool to room temperature.

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