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Tag Archives: fryday
It is with immense joy that I share today’s appropriately titled Fryday recipe from the comfort of my home sweet home in Aurora, Colorado. Brian and I are here for the long weekend, and it just so happens that my dearest Rohini is also making the trip home, And get this, it’s her birthday on Sunday, AND I’ll get to meet her boyfriend, because he’s coming too! I literally, and I mean literally, cannot contain my excitement right now.
So before I go jumping on Brian’s bed in the guest room, because yes, we sleep in separate rooms in the Yang house, let me share with you this great and stupidly easy recipe for oven-baked home fries. Thus completing recipe recap part 3 of 3 of our homemade Salmon Eggs Benedict and Bloody Marys brunch. There’s just so much to be happy about. TGIFryday.
Remember last Thursday’s impossibly easy slow-cooker Pasta e Fagioli? Well, these here cheesy, crunchy Fried Ravioli go great with the stuff. And like the soup, fried ravioli are all eat with none of the sw- that usually precedes it.
There are few things that I love more than Fryday recipes, but halfway homemade Frydays would have to be one of them. Use store-bought ravioli and this stuff will come together in no time. Let’s get to it.
I eat Chicken McNuggets way more than I should. In my defense, I rarely ever go to McDonald’s myself, but when my coworker makes his weekly trip there, one of the five boxes he brings back is almost always for me. And by “almost always” what I really mean is “without fail.” Here’s an observation, failure and fat both start with F.
And so does Fryday! Fortunately, this week’s Fryday post is of the healthy variety. This self-imposed alternating schedule of fried vs. oven-fried posts is one of my better life decisions. Flavorful, crispy-on-the-outside, baked tofu nuggets rank pretty high up there as well.
Believe me, I love crêpes as much as the next person, but when you think about it, they’re really just thin layers of batter most commonly wrapped around nutella, strawberries and banana slices. Does that sound delicious? Yes, of course. But how does it compare to the symphony that is warm, caramelized strawberries, bananas and nutella enclosed in a thick crunchy wrapper?
Yeah, I thought so.
Hello Friday! This post comes a few hours behind, because after a week-long war, sleep deprivation won the final battle last night and knocked me out cold. The good news is I’m feeling refreshed and ready to take on a busy workday and weekend. But enough about me and my sleeping patterns, or lack thereof. Let’s talk food.
After rapid-fire consuming about a dozen of last week’s Fried Mushrooms and feeling my already chubby cheeks expanding immediately following, it dawned on me that I need to start some kind of alternating schedule between deep-fried and oven-“fried” recipes. So that’s what I’ll try to do from now on.
These tasty and crunchy Baked Asparagus Fries with Lemon Garlic Aioli are this week’s healthier Fryday answer. Read all about how to make them after the jump.
Happy happy Friday! It’s good to be back to my old frying ways, but, but, but… with a brand-spanking new recipe.
Mushrooms. What can I say about them? Here’s something: I love them.
I’ll never quite get the people who don’t, and this post isn’t for them. But if you’re a fan of mushrooms, what they stand for (a long life according to us Chinese), their texture and taste, and if you like fried food, then you’ll love this recipe for fried mushrooms.
And no, today’s post doesn’t mean that my school and work commitments have gotten any less busy. In fact, I have quite a few hours of group-project work to tend to tonight, and 9 hours of class plus a final tomorrow, but sometimes, the only solution for feeling overwhelmed is giving yourself one more thing to do, as long as that one thing is something you love. That might seem counterintuitive, but it seems to work for me.
Now let’s try to make these fried mushrooms work for you.