Blog Archives
Quick Recipe: Awesome Buffalo Sauce
One of the things I’ve had to deal with while getting older is that my body just doesn’t handle spicy food the way it used to. As a teenager and college student I could chug hot sauce and eat the hottest chili peppers raw just for shits and giggles. As an adult now, however, if I eat anything really spicy my stomach basically goes WHY THE HELL WOULD YOU DO THIS TO ME and I get gastrointestinal cramps on and off for later on. Tragic, yes, but it’s all part of growing up for some people fortunately.
Luckily for me, perennial favorite buffalo sauce falls into the category of spicy foods I still eat en masse without digestive trouble later on, probably because it’s not just totally hot sauce. Fortunately, if you want you can add peppers/spices to it to take it anywhere from harmless to borderline radioactive. But once you whip up a batch of this, you can toss it on chicken fingers, cauliflower, or just use it as a dipping sauce, among other things.
As featured in our Buffalo Cauliflower Pizza!
You could just throw hot sauce and butter together, but I have my own little formula that gives it enough extra flavor to stay distinctive and yummy from your generic garbage pre-made sauce from the store.
Quick Recipe: Taco-Style Shredded Chicken
One of the recipes I’m proudest for creating from scratch, by myself, is for a taco-style shredded chicken. Lots of people have requested we put it up on the blog, and here it is finally. It’s got the littlest, tiniest bit of kick to it, but even people who don’t like spicy foods will have no problems eating. Taste-wise, it’s got a dark, spiceful flavor that’s kind of similar to buffalo sauce, but different enough. You can place it in tacos, burritos, salads, sandwiches, or just eat it plain! It’s that good. You can make a large batch of it pretty easily, and take from it over the span of a week or two, so it’s ultra handy.
As a heads up, you’re best bet would be to buy a rotisserie chicken from the supermarket, and shred that, as I mentioned in my post about pulled/shredded meats. It’s fast, simple, and best of all cheap!
Food 101: How To Make Bibimbap, Donburi, Rice Bowls, Etc…
One of my big things I like to preach to people unexperienced in the cooking world is the importance of leftovers. Leftovers are the best utility at your disposal when it comes to making lunch, and can really help out at dinner too. I bring this up because of the versatility of everyone’s favorite starch: rice. Leftover rice is a brilliant tool that can form the basis for an entire lunch pretty easily. The easiest way to do this is through what’s known as a “rice bowl”. They’re delicious, easy, healthy, and can be made with pretty much anything lying around.
Quick Recipe: Maple Glazed Pulled Chicken
Back last year we featured a delicious Fall-themed pizza which had an awesome mini-recipe inside of it. On the pizza we added some pulled chicken, cooked in an awesome combination of maple syrup and soy sauce. It was sweet, sticky, dark, complex, and other adjectives which could describe your sex-life. Most importantly of all though, it was delicious. For today’s quick recipe, we’re featuring the full details for it. Put it on sandwiches or just eat it on its own, it doesn’t matter, just put it in your body somehow.
Pizza Lab #32: Nacho Pizza
I think we can all agree that nachos (real nachos, not the kind from 7-11 that are just chips with fake cheese poured over them) are delicious. But they can be a bit messy to eat. Your hands can get dirty, and you can drop toppings anywhere along the trip between the plate to your mouth. Well, what if I told you that we have found a way to make nachos less messy to eat, but still just as delicious? Impossible you say? Nothing is impossible with the power of…pizza! That’s right. We combined nachos and pizza and came up with both the neatest nachos you’ve ever eaten, and also one of the yummiest pizzas.
We’ve been on a bit of a nacho kick lately here at PCFG headquarters ever since we discovered how easy it is to make homemade tortilla chips. That’s mainly where the inspiration for this pizza came from. There are some challenges, and always some risk when combining a food that stands on its own with another (lest we forget the Chinese food pizza, which to this day is probably our least successful pizza lab). But after some careful planning we decided on the best approach to this pizza, and it ended up working really well!
The Poor Couple's Food Guide 
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