Blog Archives
The Snack Report: Lay’s Indian Tikka Masala Potato Chips
It seems that this year instead of the “Do Us A Flavor” contest Lays is doing the “Passport to Flavor” contest, with four new limited edition global flavored potato chips. I guess they got tired of having to sort through entries like toenail fungus and unicorn meat and decided to send people away. I’m not really all that interested in the contest itself, but some of the global inspired flavors have caught my attention. First I want to take a minute to ask: where is our royalty check for the Greek Tzatziki flavor? We suggested practically the same exact flavor (a potato chip where the main flavor is tzatziki sauce) in the Do Us A Flavor competition two years ago. We didn’t even make it to the finals, and now here it is as a flavor. Hmmm. Anyway. The other flavors are Chinese Szechuan Chicken, Indian Tikka Masala, and Brazilian Picanha. The one that really caught my attention was the Indian Tikka Masala. A treat that Erik and I both enjoy when we go to the Indian buffet is dipping the vegetable (including potato) pakora in the tikka masala sauce. It’s really yummy. So I was intrigued. I had the feeling that this could be a good chip. Erik was much more skeptical however, that they could really capture the essence of tikka in a potato chip.
Smoothie Sunday: Blackberry Mango Smoothie
I have to admit I don’t have a ton to say about the creation of this smoothie. I had a mango left from a dinner I made earlier in the week that was very ripe and needed to be used, and the blackberries were starting to be ripe in Erik’s parents’ yard. I wasn’t sure how the combination would work, but it turned out pretty yummy! I felt like I had to use more honey than I usually do in smoothies, but the blackberries were pretty tart, so that’s probably why. If you have sweeter blackberries you likely won’t need as much sweetener. I have to say, mangos are one of my favorite fruits to use in smoothies. I really enjoy mango flavor, but just eating mangos can be kind of messy and sometimes you end up with mango fibers stuck between your teeth which is incredibly frustrating. Now that I’ve taken up enough room rambling…on to the recipe!
What you’ll need
Quick Recipe: Pulled Pork Grilled Cheese
Pulled pork is delicious, and definitely worth the wait of it cooking in the slow cooker, but unless you’re cooking for a crowd, you’ll probably have leftover. I’ve already made a burrito to use up leftover pulled pork. But one way of using up leftovers is not enough! Thus, pulled pork grilled cheese was born. Now as I believe I’ve mentioned before, I normally don’t include meat in my grilled cheese sandwiches. If you start loading it up with too much stuff it loses its distinction as grilled cheese and becomes just a sandwich. I made an exception this time for two reasons. One, there was pretty much just the perfect amount of the pork left for a grilled cheese sized sandwich and two, there’s still twice as much cheese as pork. Also I was kind of inspired by a pulled pork sandwich I had in a restaurant recently that was topped with a cheese sauce.
Smoothie Sunday: Watermelon Blueberry Smoothie
I tried making a watermelon smoothie in the past and found it to be too watery, but I’d been eating a lot of good watermelon this year and wanted to try again. I also had a lot of blueberries lying around, so I decided to combine the two. This is somewhat similar to the Blueberry Melon smoothie I made last year, but the flavors are different enough that I think they can stand on their own as individual smoothies. Fortunately this time the smoothie didn’t turn out too watery. Most likely due to the addition of yogurt this time instead of just using milk like I did last time. It wasn’t the thickest smoothie in the world, but it wasn’t just a juice drink either. But it was still nice and refreshing.
What you’ll need
Pizza Lab #43: Grilled Corn Pizza
Somehow we let the month of June slip by us without doing a Pizza Lab. We’re still not entirely sure what happened, but it did; we let you and ourselves down. So we definitely couldn’t let another month go by. We were going to stay on top of things and get it done early in the month! We had ideas of doing a red, white, and blue pizza for the 4th of July. Yet somehow we ended up just getting around to doing Pizza Lab last week. Where does the time keep going? We decided too much time had passed since the 4th of July for red, white, and blue pizza to be relevant, so we opted instead for a summery pizza.
There are many classic summer-time foods. One such food is corn on the cob. Sure you can get frozen or canned corn year round, but good corn for eating off the cob is only available from around the 4th of July until Columbus Day. Perhaps these dates are shifted a little in other parts of the country, but here on Long Island at least, that’s the time to hit up the farm stands and get yourself some local corn. Erik is currently in the throes of his annual grilled corn obsession, so it’s no surprise we ended up featuring it on a pizza. It took a lot of brainstorming to figure out what else to put on the pizza other than corn though.
The Poor Couple's Food Guide 
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