I’ve made a lot of burgers. Lots. They’re always delicious. But this one here? This one is my personal favorite. I didn’t wanna share the recipe, to be honest. It was that delicious! I bit into it, and seriously felt like I was being embraced by Jesus himself. I had to put it down and just shake my head like, wow, did I really make this?? I sure as hell did, and you can to 😉
I work very close to an absolutely delicious spot called Red Velvet Cupcakery in DC and they truly have the best red velvet cupcakes in DC, hands down. I’ve tasted the red velvet cupcakes at every spot in DC, and none of them come remotely close to the scrumptious deliciousness of Red Velvet Cupcakery’s. They’re incredible, all praises due.
Howeverrrrrrrr….
I love seafood. I could legit live off seafood *record scratch* — actually, throw in some turf (steak) and maybe that’ll be a reality. I love my cow, but we’ll get into that later. Anyway, yea…seafood is my boo. I also love sandwiches. Big and small, wide and tall, I love’em all. Almost anything between two slices of bread is probably gonna put you two steps closer to God, but this sandwich might get you there a little faster. I cried a salty tear of bliss as I ate this sandwich in the fetal position of my living room. Don’t judge me.
Truth be told, I don’t even know who the hell “Big Meech” is. I do however, like the name “big meech” for a burger because it’s fitting. I am known for making big ridiculous man-burgers that will make him eat out the palm of your hand. He’ll be so happy and so full that he might even fall asleep watching Sports Center, giving you time to catch up on whatever mind-numbing reality TV show you’re obsessing over these days lol.
Who doesn’t love lasagna? If you don’t, I’m judging you! But seriously, this is a really great recipe for you lasagna lovers out there, who may want to put a different spin on it. This is a slightly dumbed-down version of my own lasagna recipe, converted into cute little rolls. I took out a lot of complicated steps and complex ingredients so that you first-time mini-chefs can do this without feeling like a total failure. I am giving you the basics here, so that you can customize to your liking. Be creative and make this recipe yours.
I may love making just about everything from scratch, but I am not above “just add water” pancake mix. However, I rarely “just add water”…I almost always add something amazing to it so that I’m actually enjoying my dusty box of pancake mix. This is a great recipe for those days when you’re out of everything you need to make homemade pancake batter — like I usually am…
Oh my…
Yo…
This is just…
I can’t even…
Man, listen…
I wish you could see the intense bodyroll action these amazing cookies have bestowed upon me — followed by a super happy mouthgasmic jig. The fact that I can now make an amazing chocolate chip cookie in the privacy of my own home and thighs…is so heartwarming. This recipe comes from New York Times, and will definitely test your patience. I tried this same recipe a little over a year ago and they came out terrible. Why? Well, I was too impatient and baked them almost as soon as I made the dough. Don’t do what I did. You absolutely have to let these babies rest a full 24 hours, up to 72 hours for the goodness your mouth awaits. Believe when I say it’s worth the wait.
These are so good, you’ll slap your mother and ask yourself why in the hell you wasted so much time at Red Lobster when you could have been making these delicious cheesy morsels at home! I am so serious. That is not a joke.
Every time I visit Wegmans — my holy grail food shopping mecca, I am guaranteed to overspend and buy stuff that isn’t even on my list. Something I always get, that’s never on my list is their big ass container of pre-washed mixed greens in the produce section. It’s a salad lovers dream. I am admittedly bad at eating vegetables every single day, so this salad is my savior. I basically grab a handful, toss it with about a tablespoon of whatever vinaigrette I want to seduce my senses, and keep it movin’. I had a few leftover shrimp just relaxin in my fridge and realized I had a few other yummy fixin’s to throw together. So I tossed a few shrimp with some seasoning, and lightly coated them with panko (Japanese breadcumbs, for those of you not in the know) and seared them until cooked thru and crisp. It turned out to be one of those yummy last minute dishes that you can prepare in minutes.