Author: Jeni (Page 1 of 163)

Hot Chicken Strips & Our New Favorite Ice Cream

I haven’t wanted to eat chicken strips since I got pregnant.

This week, chicken strips sounded good again. After our tax appointment, we stopped by nearby Nashville Co-op’s newish brick-and-morter location that opened mid-September. Previously, I had seen one of their food trucks parked at Thomas Liquors on Fridays.  The neighborhood air smelled fried and delightful like the State Fair. There were always a lot of people placing orders.

Reading this Minnesota Monthly profile of Nashville Co-op, I learned the owners Arif and Kamal Mohamed had operated the Alimama’s Sambusas, a food truck I visited back when we worked downtown.

The menu is extremely concise– strips or a sandwich? Texas toast and/or fries. And finally, how hot do you want it, on a scale from 1-4? We chose the third – Growlin’, for I heard the Cluckin’ Hot was actually Cluckin Hot. You know when you order “extra hot” in the upper Midwest.

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The Sandwiches At Brianno’s Are Still Good

Sometimes you eat things for nostalgia’s sake even though they’re not very good. But, sometimes they’re as good as you remember.

This tweet caught  my eye this week:

It’s true. Or. . . did our Subway sandwiches actually choose us?

I’ve always alternated between the Veggie Delite and Spicy Italian.  Jake’s favorite is still the Spicy Italian. This felt like a very fancy sandwich back then.

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Reviewing Three Rao’s Frozen Entrees

After posting about trying a few frozen meals from Rao’s Made For Home line, a few friends shared they like Rao’s jarred pasta sauce – I’ve curiously looked at the jars in the grocery stores, but never bought one before because I’m a cheap ass.

My parents always bought Prego or Ragu. I buy the cheapest, nicest marinara I can find. Usually it’s Newman’s Own or a store brand with a short ingredient list. I’ve made my own marinara from scratch, but find it tasted worse than when I doctor up a cheap jar of marinara with sautéed onions, garlic, fresh herbs, wine, or butter. . .

With Rao’s frozen entrees in our freezer this week, we randomly watched an old season of Top Chef where the contestants cooked at Rao’s in NYC. I’m probably not going to buy the $8 jar of marinara sauce and we’re obviously not going to dine at Rao’s anytime soon (or ever, because basically no one can).

Rao’s NYC is offering takeout for the first time via text requests.

So, this is the next best thing?

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A Sub-Zero Week & Three Meals

I know I should use the UV happy light my work sent me, but I’m not sure if it can fix how I feel about this week of sub-zero weather, the aches and pains of being nine months pregnant, and a pandemic.

It arrived on the day of the failed coup – CAN YOU HOW I FEEL FIX THIS? I yelled as I held it up to CNN.

The cold weather does funny things to us Minnesotans. It makes us tough in cold weather and as comically weak in heat and humidity.

In the winter months, we can chill beverages in the porch or throw a bottle of gin in a pile of snow on the deck. Hot soup and casseroles can also chill outside before storage in the fridge. If you do chill food outside on your deck, watch out for squirrels!

When the weather climbs above 35 degrees, we run errands in sweatshirts and maybe even roll down the car window to cool off on a sunny days.

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