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Fried Pickles

Hey there! It’s been a busy week and sadly all of my pots and pans have now been packed away into storage for the summer =( but that didn’t stop me from experimenting one last time before I head off to China! So here it is…Fried Pickles. Some of you may be wondering why anyone would ever want to eat fried pickles, but that’s just because you’ve never tried them.  I have to admit, while I do like fried pickle chips I am not really a fan of the giant spears. It’s just not the same. Unfortunately, the chips are a lot harder to find, so I decided I had to make my own.

To do this I tried a few different methods.

1) Flour the pickles, dip in egg wash then coat in bread  crumbs <- these came out the best, crispy and golden brown

2) Flour the pickles, dip in egg wash then coat in seasoned flour/cornstarch mixture <— not as golden brown

3) Just use a flour and corn starch mixture <—yeah.. no.


Here’s what happened…

Coat pickles in flour (mixed with salt, garlic powder and corn starch)

Dip in egg wash (egg and water) then into the bread crumb mixture (bread crumbs, salt, flour, corn starch) and then fry! Make sure your oil is hot before you start frying or else you might end up with soggy pickles :(…. I am also thinking about making these with a beer batter this weekend, Broadway 50/50 in San Antonio makes them that way and they’re AMAZING.  Om nom nom…. :) Enjoy!


BLT Hot Dog

About 2 years ago I went to NYC and my cousin told me about this place (crif dogs) that made bacon wrapped hot dogs. When you go there its the tiny little restaurant, hidden down a few steps so it took me a while to find it, but omg it was delicious!  They had so many different types of hot dogs.  I ordered a breakfast and a BLT one…MMMM.. So good.  So today I decided to recreate this amazing hot dog. Here’s what I came up with:

Take one hot dog and wrap it in bacon.  Use tooth picks to hold the ends down and put the hot dog/bacon in the pan on medium-high heat. Keep turning until the bacon is nice and crispy!

Since I was making the BLT hot dog, I lined my bun with lettuce and a little bit of mayo, then placed the hot dog on top and added some ketchup for the “tomato” . And that’s it! This didn’t take long to make either, probably about 15 min max :) so, enjoy!


So I never thought these pre-made smoothies would actually be good…but omg was I wrong. It was so delicious I don’t even know how to describe how shocked I was. The process was also really cool.  There is a freezer filled with these smoothies/milk shakes.  You simply choose your flavor…

…Strawberry Banana (my fav)

Insert into cup holder and select desired thickness…

Instant smoothie!

Unfortunately they do have a lot of sugar and aren’t as healthy as eating say..a Jamba Juice smoothie.  But it was quick, easy and pretty fun to make… Happy Drinking!


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Sesame Balls- Dim Sum



YUM- Sesame balls filled with red bean paste.  These are from Lao Si Chuan, a Chinese restaurant off of N Military in San Antonio.  They’re great because they’re about the size of a ping pong ball and come in an order of 10 (3 orders pictured above… me and my friends each got one! haha) I always take some home and warm them up in the toaster for breakfast :)


Imitation crab, cream cheese, green onions and bacon!

Super easy to make!

Mix: cooked bacon, cream cheese, green onions, and.immitation crab in a bowl

Fill premade wonton wrappers and seal with desired technique.  Makr sure there are no holes

Deep fry let cool and enjoy!

Mapo Tofu 马坡豆腐

It’s been 1 year since my first week in China.  WOW I can’t believe I was in CHINA! So much amazing food, being there is actually the reason I started blogging about food :). SO lately I’ve been craving all my Chinese favorites; Mapo Tofu (马坡豆腐), Eggs and Tomato (番茄炒蛋),  Green Beans and Pork (煸四季豆)…I really wanted to make Mapo Tofu tonight, but I remembered how much OIL there was! That, and I don’t have all the ingredients.  So I decided to do some research.  I found this blog where someone had made Mapo Tofu with Lau Gan Ma Chili Oil instead, a staple in my kitchen, and they used less oil :)


Ingredients (slightly modified from blog):
2 T vegetable oil
1/4 lb ground pork
2-3 cloves of garlic, chopped
2 T Lau Gan Ma chili in oil
2 T soy sauce
2 T Chinese cooking wine, sake will work too
1 T sugar
1 pkg soft or medium tofu, cubed
2 t cornstarch or flour for thickening
1/4 c  water (mixed with cornstarch)
chopped green onion
Heat oil in a saucepan, or wok, to medium high. Saute pork until just cooked then add garlic.  I turn the heat down to medium for this next step to avoid burning the garlic.  Add the seasonings; chili oil, soy sauce, sugar, wine. Turn heat back to medium high and add the cubed tofu, gently stirring.  Finally thicken with water and cornstarch/ flour mixture. Garnish with green onions. The recipe didn’t call for this, but I had some actual chili peppers lying around so I decided to throw those in too! Just make sure you empty the seeds if you plan on doing that, or else the dish can get very spicy.
The original recipe usually calls for bean paste and Sichuan peppers, which help give the dish that sweet, cool, spicy feel. Unfortunately,  SA doesn’t have a huge Asian population… But this turned out pretty good! Not authentic, but tasty :) Enjoy!