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Tag Archives: appetizers
These days, I get a lot of questions about newlywed life, usually some variant of “Does it feel any different now that you’re married?” The short answer is “not really,” Brian and I had a happy and great relationship before and that part hasn’t changed. But if I’m going to be perfectly honest, there has in fact been a huge improvement in my life post-wedding, because I’m now back to enjoying some of my favorite foods. And that, my friends, is a beautiful thing.
Case in point: pimento cheese. Every day after work, without fail, I change into my pajamas and make myself a little snack of pimento cheese and goldfish crackers. We get the Palmetto-brand tubs from Costco on an almost weekly basis. This habit/addiction is not something I’m proud of, but I really really love it and find it so comforting after a long day at work. So, rather than curb my consumption, I thought I’d try my hand at Pimento Cheese Fritters. Because if you can’t beat ’em, join ’em. Or something like that.
Hey there! I’m back in DC after a really lovely and productive weekend in Connecticut. Megan and I found her a bridesmaid dress that she looks absolutely beautiful in, and we made some really good progress on my wedding invitation design too. Exciting stuff. Anyway, as fun as it all was, I’m a little drained, so I thought I’d slow things down a bit and share this recipe for cheesy, zesty Pimento Cheese spread that’s about as difficult as getting the ingredients together in one place, so not difficult at all. It’s a total crowd-pleaser too, so if you’re looking to change up your usual cheese-plate routine, consider giving this a try. Enjoy!
Wow, you guys. It’s been two whole months since I last posted a Fryday recipe. That ain’t right. In my defense, I need to stay away from fried food, but if I’m being perfectly honest, it’s been a matter of poor time management. Now that I’ve gotten over the initial sadness of Brian moving to Atlanta, I suddenly have all this newfound free time, and you know what that means, more Frydays!
To get back in the swing of things, I’m sharing an easy step-by-step guide for making crispy, cheesy, fried tortellini. It’s everything you love about tortellini, but eat-it-with-your-fingers better.
As promised, I’m back with a recipe post. For selfish reasons, it’s a healthy one, so if you were hoping for something decadent and sweet, I’m sorry to disappoint. As you may know, I just came off of a 3-day juice cleanse (it was great and if you live in DC and are at all interested, I recommend Jrink), and in the days since, I’ve been trying to be more mindful of what I eat. Gone (for now) are my days of processed foods and Flamin’ Hot Cheetos. Instead, I’m making a conscious effort to eat fewer carbs and more fruits and vegetables. The fruit part I’m mastering quite easily, it’s the other two components of my new diet that I’m struggling with, but I believe I’ve found a fast track for my vegetable goal in the form of Healthy Avocado Ranch Dip.
The idea came to me as I was thinking of what I’d have out for a visit from my friend Kate. She stopped by yesterday afternoon, two days after the end of my juice cleanse. Because the usual crackers and cheese weren’t an option, I quickly settled on crudités, but the normal fatty (and oh-so-delicious) ranch dip or ranch seasoning (MSG) wouldn’t do either. I had to step it up, and did so with a fresh, homemade, healthy ranch-inspired dip of my own. Follow along to see how I did it.
For diet reasons a while ago, I told myself I wouldn’t post two fried Fryday recipes back to back (if you missed last week’s Pumpkin Cheesecake Wontons, you should unmiss them). Today, I’m breaking that rule, but for a few choice reasons: (1) I have an incredible Thanksgiving Leftovers Egg Rolls recipe that I just have to share, (2) Turkey Day is soon upon us and we all know diet rules go out the window this time of year, and (3) this is my blog and I can make and break the rules as I please.
So with that said, let me introduce what I believe to be the absolute best, most appetizing, crowd-pleasing way to repurpose your Thanksgiving leftovers, and egg roll wrappers are all you need to add to the grocery list. Easy and low maintenance just how I like it.
If you entertain or go to potlucks the Friday or Saturday after Thanksgiving like we do, this is a great recipe to have in your back pocket, because let’s face it, no matter how aggressively we stuff our faces, we always have turkey, stuffing and mashed potatoes left over. Excessive food preparation is one of America’s many charms. Leftovers are great, but no one wants to show up at their friend’s doorstep with a plate of turkey scraps or a bowl of half-eaten mashed potatoes. That wouldn’t be so classy of us. So what is one to do?
Well, one option would be to whip up something entirely new in your tired, post-Black-Friday state. The second is to take the delicious leftovers you already have, roll them into easy-on-the-eyes appetizer egg rolls, perfect for a party, and fry them up in just a matter of minutes. I’ll take the second option, and hope you will too.
Happy Fryday, friends! Today’s is a baked Fryday, as most will need to be from here on out (again, wedding), but it’s still shaping up to be a delicious one thanks to these here crunchy and cheesy Baked Mozzarella Bites. No frying necessary.
Mozzarella sticks are everyone’s favorite appetizer, and if you haven’t already noticed, the baked kind are all the rage on Pinterest. These babies are in that same vein, but even better because I prepared them as bite-sized pieces that make the awkward double-dipping dilemma a non-issue. I love my condiments, so the more surface-area breading for dipping, the better. I hope you feel the same way.