I’d hate to toot my own horn, but toot toot ya’ll! This pasta is delicious! It’s spicy and smokey and creamy and I made it 3 times before I decided it needed to go on the blog. I made the sauce in both a high-powered blender (like a Vitamix or BlendTech), and a regular ol’ food processor and both versions turned out great. The tomatoes add a sweet note and kale is just delicious is anything, but feel free to substitute whatever veggies you love. I added tempeh bacon this time around, but don’t put it in the recipe because it turned out a little too smokey for my taste.
The recipe’s below the cut!
While I was making these, I texted my partner “Making onion rings is so hard,” followed by “Onion rings are so delicious” about 30 minutes later. Making these onion rings wasn’t exactly hard, but it took longer than I wanted it to (perhaps because I made enough onion rings for 4 people, but you can never have too many onion rings). I’m not a sriracha fanatic like many folks, but the sriracha + ketchup combo in this recipe is pretty much perfect. Spicy, but not so much that you can’t eat more than few bites. It also gave the rings a gorgeous deep orange color, which makes for a lovely presentation. I served mine with ranch dip.
The recipe’s under the cut!
I haven’t given up on this blog, I swear! I was out of town all last week for work, but before I left I made sure to make a Guy recipe to post when I got back.
These chicken taquitos were good, but also proved that I have no idea how to deep fry. I thought they needed more time in the oil and ended up almost burning the filling (I even used a thermometer!). I also set off the smoke alarm many times, making a note to just take out the batteries before I fry next time (I may or may not have hit the smoke alarm with the TV remote in frustration). But, you can’t make Guy Fieri recipes without deep frying a thing or ten, so it’s something that I’ll hopefully get better at as this project continues.
I made both of the sauces that went along with this recipe, but suggest omitting the sour cream in the tomatillo salsa recipe because it wasn’t necessary and was, honestly, a little gross. The guacamole sauce, however, was amazing. Beer and creamy avocado? Delicious.
Also, these hold up pretty well according to my partner, who took leftovers to work for lunch the next day. Find the recipe and more photos below the cut!