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Tag Archives: fryday
I really really don’t like this picture. I’m embarrassed and hear nails on a chalkboard just looking at it. But as I was making these homemade Pizza Rolls for a potluck party last night, I knew right away that they would be a crowd-pleaser, and they proved to be so good and so easy to make that I knew that even with the unfortunate photographs (hello early sunsets), I had to share what I’d done. I mean, you guys, they’re homemade pizza rolls!
Plus, requests for more have already been made, so I’ll be swapping out these pictures for better ones real soon. I better.
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.
Happy Fryday, friends! For today’s treat, I’m sharing a healthier take on the fried Avocado Fries from a few weeks back. Crunchy avocados have since become a favorite snack of mine, but frying isn’t always a great option for both health and convenience reasons. Turns out, the baked stuff is very truly just as tasty and really easy too. So ladies, you really can have it all! If only life were that simple.
Hello hello! You know me and my love of fries, but making homemade potato fries with the washing of the potatoes, sometimes peeling of the potatoes, and chopping of the potatoes can get a bit time consuming, and you’re better off just getting your fix at McDonald’s. The word “better” being used rather loosely. Well, that’s where these baked polenta fries come in. They’re as easy as cut, bake and go. And if seasoned right (cheese helps), are just as delicious as the original potato french fry, and healthier too!. Let me show you what I mean.
This week will go down in history as one of my most hectic and disorganized. Something about it (my mood, work, busier than usual social calendar) just made it impossible for me to get anything done on time, including several days of blog posts. We’re talking dozens of hours past their usual 6am eastern publishing time. But better late than never, right? And with that, I’ve officially posed that question more times in one week than anyone else in the history of ever. Go me.
With a few minutes to spare before Fryday becomes Saturday, I thought I’d share my mom’s recipe for what I like to call Chinese Fajitas, something you might know better as Moo Shu. Growing up, I knew it only as “rolled pancakes” in Chinese, words that sound nothing like moo shu. It actually took a lesson from Brian to learn that all this time there was an “English” name for my Chinese favorite, but even now I’m not convinced the stuff in American Chinese restaurants compares to what I know and love. So with that said, allow me to introduce my idea of Chinese-fajita perfection with stir-fried Chinese Chives and Eggs and my mom’s “Moo Shu” Pork. Hooray for Fryday!
Avocados are my weakness, one that I give into every single day. I’m not made of money, but the man whose company I work for is, and the office kitchen has aguacates in ample supply.
I guess what I’m trying to say is that there’s absolutely no reason why I would need to work more avocado into my life, if anything I should be cutting it back. But when it’s Fryday and a beautiful, crunchy recipe like this one comes along, perfect for the not-quite ripe avocados sitting on my counter that I’m impatiently waiting to eat, a girl has no choice but to follow her heart and dive right in. TGIF.