Sometimes you want your shrimp to stay nice and long when they're cooked and not curl up like a cute little kitten taking a nap. Especially when you're making something like shrimp tempura, or any kind of battered shrimp so you don't get that thick gloopy undercooked wad of breading in the middle -- yuck.
You know, one of the main problems with reheating store-bought taco shells is that they often close up in the oven when heating thru, making them super hard to fill later. Then you end up breaking a few and you're forced to have "struggle nachos" instead of tacos. Don't you hate that? I mean, you could stand them up on their tips but that's not always foolproof because sometimes they tip over if one side is longer than the other, and even then they still find a way to close up on you.
I don't like blueberry muffins at all. Yes, you heard me right -- I do not like blueberry muffins. In fact, I damn near despise them. They taste so...artificial and I find them to be rather headache inducing. However, these mothersmuckers right here?? Oh my God...I love these. I still won't eat any one else's blueberry muffin, but these are from the heavens above. If you like lemony blueberry muffins, you have to make these -- I swear you will be pleased.
Holy balls. This is the perfect recipe for those of you who like to enjoy a big bowl of macaroni and cheese for dinner and absolutely nothing else. It's beautifully flavored, creamy, cheesy, and with the smokey bite of crisp salty bacon on top?? Oh man, you guys are in for a treat -- I'm not even kidding. It's amazing.
It's finally snowing after weeks and weeks of insanely warm "winter" weather here in VA. Well, it's not really "snowing" but there's a light dusting of hazardous ice particles falling from the sky and barely sticking. It's basically doing more than it has been all winter long...so far. Point is, it's cold as hell outside but it's kinda romantic -- the perfect kind of day to stay in, snuggle up and eat a stack of delicious blueberry pancakes.