For all of my life, I’ve lived only minutes away from Philadelphia. I’ve been to Pat’s and Geno’s, I’ve had my cheesesteaks wiz wit or with a generous amount of provolone, I’ve made them at home, I’ve laughed when people call them “Philly Steak and Cheeses”, and I’ve firmly asserted my old belief that green peppers do not belong on real Philly Cheesesteaks. (However, hot cherry peppers are perfectly acceptable.)
But I’ve only vaguely stepped into actually toying with what I defined as a cheesesteak, breaking my golden rule once and adding green peppers into a super easy calzone inspired by the infamous Philadelphia sandwich. And guess what? It was good. I also used Steak Ums. And I added mushrooms. I can feel the Philadelphian disapproval growing, but just hear me out, guys… ok? But wait! There’s more…
I take after my dad in many ways– my endearing disorganization (can’t blame me for trying to make it sound like a good thing), my creativity, and of course, my desire to cover anything and everything in jerk seasoning if given a chance. There was always a jar of Walkerswood in the fridge growing up, and I loved it more and more every time we rubbed it on chicken, turned it into a marinade for shrimp, or just straight-up scooped it on to our plates to use as a condiment for whatever we were eating. (Seriously, and I still do this. It’s that good.)
By the way, this isn’t a sponsored post by Walkerswood or anything like that, but Walkerswood is the only jerk seasoning brand worth buying, at least in my area. There are varying degrees of spiciness, so make sure you pay attention to the label when picking up a jar.
Anyway, jerk seasoning got me started, but I’ve come to realize that I really just love Jamaican food in general. The crunchy tostones, the red beans and rice, the flavorful fruit– it’s all got it’s own special place in my food-loving heart, and I’ve been trying to think of a cool way to combine it all for months now. Finally, I came up with the idea of throwing it together in a quesadilla, but I had NO IDEA how amazing it would turn out to be. But wait, there’s more…
A few years ago, my then-roommate Allison and I were broke college students who could barely afford to pay our rent and cable bills, let alone buy anything for anyone else. When we realized Father’s Day was just around the corner, we panicked a bit. Dads are hard enough to shop for in the first place (I swear they have everything they want, and how many years of football-themed gifts can you really give them?) but throw being penniless into the mix and there’s nothing you can get them. Moms like heart-felt cards, or collages of pictures, or hand-written poems, but dads… what do dads like that you don’t have to spend a lot of money on?
Well, for one, dads like cannoli.
With this revelation, Allison and I decided to make mini cannoli cups for Father’s Day with ingredients we had in the house already, ingredients that happened to make our mini cannoli much less guilt-inducing than your typical, traditional cannoli would be. Guess what? They were still amazing, and no one could get enough of them. No one could believe that they weren’t insanely bad for you. But they weren’t. Not at all. But wait, there’s more…
Give me melted cheese in any form and I’ll probably devour it. Combine it with beer, spicy chorizo, roasted poblanos, garlic, tomatoes, onions, and cilantro, and it doesn’t stand a chance. I’m like a hoover vaccuum when you put Fundido in front of me. Seriously, any semblance of that delicious Mexican dip will be gone in seconds. It’s actually one of my most impressive talents.
Ok, it’s not really one of my most impressive talents (thankfully) but it is kind of shocking to see a 5 foot tall girl house an entire skillet of oozing cheese.
The Super Bowl is right around the corner, so that means it’s time for me to share some super snacks. Last year, I did a Buffalo Chicken Super Bowl Extravaganza that everyone seemed to like (because who doesn’t love buffalo chicken?) and then I told myself I wouldn’t make any more buffalo chicken recipes until this Super Bowl… but I was lying to myself. I couldn’t help but throw together this recipe for Buffalo Chicken Corn Chowder a few months ago and I don’t regret it at all. However, when I realized the Super Bowl was approaching, I had a hard time thinking of a new recipe using the ultimate football food as a base. I thought I had done it all.