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Tag Archives: fryday
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.
Greetings from Georgia! Very belated Fryday greetings, but they say things in the South move at a slower pace? Yeah, I don’t think I can blame it on that either. Worth a try. Anyway, I’m off from work and in Atlanta until next weekend! How awesome is that? Less awesome is Brian needing foot surgery on Tuesday, which explains why I’m here, but I’m excited to spend time with him, crutches and knee scooter and all.
Before he goes under the knife, Brian and I plan to take it really easy this weekend. We’ll try to take in some Atlanta sights, but we’ll mostly be keeping to ourselves, running errands while he still has use of both of his feet. So in the spirit of taking it easy in Georgia, I thought I’d share a recipe for the easiest pan-fried peaches (get it?) with a delicious mascarpone cream. This is one of those really awesome no-bake desserts that tastes indulgent without being too bad for you. No missing of carbs or crust here.
Fried food and the Super Bowl seem to go hand in hand, don’t you think? So while I’m admittedly football-stupid, me and my Fryday series make me the self-proclaimed starting quarterback of game-day foods. The following four are particularly good ones.
- Avocado Fries – Everything you love about avocados with the added amazingness of crunchy and golden brown. You can try them baked too.
- Homemade Pizza Rolls because Totino’s ain’t got nothing on home-field advantage.
- Fried Ravioli – The perfect halfway homemade (use store-bought ravioli), low-maintenance food for a big party.
- Baked Mozzarella Bites – As delicious as fried mozzarella bites, but way better for you. You know what that means, more room and less guilt for wings.
Wishing you a fantastic weekend full of great food and great football.
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.
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.
Just after lamenting how delinquent I’ve been in my pumpkin-recipe posting, I thought I’d play some catchup with a recipe for these here Pumpkin Cheesecake Wontons. Not counting yesterday’s too-easy syrup, this year’s tally is now up to a grand total of 2, which is still too few, but a step in the right direction.
If you follow this blog, you’ll know that I had a pretty serious love affair with panko batter (evidence here, here, and here). Panko was my favorite, but things have changed. These days, my frying vehicle of choice is the eggroll/wonton wrapper. Surprise, surprise, the Chinese girl prefers wonton wrappers. I try not to be such a cliche, I promise, but sometimes you are what you are so you might as well embrace it.
Anyway, the reason I seem to keep turning to wrappers (exhibit 1, 2, and 3) versus batter comes down to time, pure and simple. Covering things in a readymade wrapper is much easier than creating a batter dipping assembly line when patience isn’t your thing. Plus, I love that the wrappers are a lot sturdier and can withstand just about any filling I can dream up. That right there is what we call foreshadowing. But before I get ahead of myself, follow along for the latest and greatest in fried fall pumpkin desserts.