Green Chile Bean and Cheese Burrito Burrito * 16 oz refried beans * 1 15 oz can pinto beans (drained and rinsed) * 16 oz Mexican blend cheese * 12 oz hatch green chiles (jarred or canned, drained) * 1 tsp cumin * 1 tsp coriander * ¼ tsp cayenne * Kosher salt (to taste) * 5 10" flour
My Take on AB’s Fried Morty Sandwich * 9 thin slices Mortadella (½ oz each) * 3 slices white American cheese * 1 sesame seed bun * 4 slices dill pickle * 1 tbsp mayo * 1 tbsp dijon 1. Fry the mortadella. To a large frying pan over medium heat, make 3 piles of mortadella.
These hot summer days call for the best sandwich of the summer, the BLT, in all its sweet, summer tomato glory. The only thing with BLT’s is, bacon is kind of annoying to cook. Don’t get me wrong, I LOVE bacon, and cooking it in the oven isn’t all that messy, but you still have to deal with the baco
Lobster rolls might be one of my favorite summer foods, but lobster meat is really expensive and, for me, hard to find. I have to special order it if I want some sweet, cold-water lobster meat, and usually you have to order a lot to get free shipping. If you can find live cold-water lobsters, they’r
Step aside, lettuce. We’ve got a crunchier, heartier gal in town, and she’s smothered in salty cheese, garlicky high-fiber crunchies, and possibly the best Caesar dressing of all time. She’s here to stay, she’s here to slay, she’s here to save the day.
The Square Grouper Filet-O-Fish Dill Tartar * 1/4 cup mayo * 1/4 cup Greek yogurt * 2 tbsp dill relish (drained) * 1 tbsp capers (chopped) * ½ tbsp dill (packed, chopped) * 1 lemon (zest) * ½ tsp lemon juice * ½ tsp pickle brine * 1 tsp garlic (minced) * Pinch cayenne * Sea salt The Fish * 4