This was such a fun, comfort dinner. We both loved it – what’s not to like? Andy ate more slices than usual and topped his with ketchup, just like he would his regular mac n cheese – delish!
- 1 ball of pizza dough (new super thin recipe)
- ~2 cups of prepared Velveeta macaroni and cheese
- 1 cup mozzarella and cheddar cheese combo
Recipe inspired by Hungry Wanders & Toppers
Brinkley Farms Summer CSA – Week 8
2 lbs green tomatoes
1 lb heirloom tomatoes
1 lb red cherry tomatoes
2 lbs 100% whole wheat flour
Dos Perros – Lunch
I had a fantastic lunch this week at Dos Perros – this was my second visit and both times I have found the food refreshingly good.
We started off being served a large bowl of homemade wheat flour tortilla chips and a chile arbol salsa. I really liked the tang of the yellow which was definitely full of tomatillos.
Next my friend and I split a couple lunch entrees. We ordered the Nopales Asado - grilled cactus paddles with assorted salsas and garnish. This was my first time trying grilled cactus and I found it to have a smoky green pepper texture and flavor.
Finally, we split the Chiles en Nogada - stuffed poblanos with walnut cream and pomegranate. This was their Thursday special and one of their usual dinner items. We loved this – the pepper was a little crispy and fork tender and the cream sauce was fantastic!