Orange chicken is made a little healthier while still retaining its crispy coating through baking. This is an easy weekday meal.
I’ve been on a quest to make some of Mr. K’s favorite dishes healthier. While I really liked the healthier orange chicken I made last time, Mr. K wasn’t as much of a fan. He missed the crunchy coating and complained that the dish tasted “too much like chicken.”
Ironside Fish & Oyster, the latest project of Consortium Holdings, opened a few months ago and has become one of the most popular new spots in San Diego. The interior is quite impressive, with its extensive bar, a piranha wall, mermaid and octopus tentacle light holders, and a raw bar.
After quite a few of my friends praised the restaurant, I had to check it out for myself.
Chef’s Choice Oysters (shigoku, kumiai, penn cove, hood canal, fish point, fanny bay)
These made-from-scratch ice cream cupcakes are just three ingredients and the perfect easy summer party treat. Decorate them with a scoop of ice cream, sprinkles and chocolate syrup to make them even more festive.
I’m so excited for the upcoming July 4th weekend and my mind has been on BBQ food and outdoor summer parties. And then my mind went to this cupcake idea. I’ve made a 3-ingredient cake before, using ice cream as the main ingredient. I took that same recipe and turned them into individual cupcakes. And since the cupcakes are made of ice cream, it only makes sense to decorate the cupcakes with a scoop of ice cream.