As usual your favorite blogger was struggling to determine a Tasty Tuesday topic.
Then, as it often does, it hit me like a wrecking ball, known as Andrew Lowe. I believe he was swinging from a crane at the moment it happened.
I love Andrew Lowe and I've been trying to find a time to work him into my blog and I never found the perfect moment, until now. He's one of my favorite youtubers. I would say he's the best and I would say I'm “obsessed” but those are stalker words.
I first discovered Andrew Lowe from one of my coworkers. I love her. I can say I'm obsessed with her, because she's so cute and tiny. She's my potato. She told me about him and she said that I would love his humor. That I would get him.
And, she was right. My little potato truly understands me.
Andrew Lowe is great. It's like Troye Sivan who? Tyler Oakley who? That guy with the really pretty blue eyes who? He's the best. All he needs is a singing career to complete it all.
Fun fact about Andrew is that he has lesbian moms. I want two moms. I want two cute lesbian moms who love me unconditionally. And, because of this I always imagine his father as Ross Gellar, even when his father was in a video, I was still expecting David Schwimmer.
I'm also low key in love with Andrew. We're the same age, which I personally think is really exciting. I love it when people the same age as me have done more with their life then I ever will. Not that I care that Lorde had a number one hit and a platinum selling album before she was eighteen. It doesn't bother me at all.
1 pound of shredded Chicken
2 tablespoons of Canola Oil
1 Red Bell Pepper
4 cloves of Garlic
1 teaspoon of Cumin
¼ fresh Cilantro
2 cups of Colby Jack
1 cup of Sour Cream
Pico de Gallo
Saute the onion, red bell pepper, and garlic in the canola oil until softened. Add the cumin and chicken, mixing well. Set aside.
Spoon the chicken mixture into half of the flour tortilla, sprinkle with cheese and cilantro, then using a griddle, lightly brown the tortilla on both sides.
Serve with guacamole, sour cream, and pico de gallo.
12 ounces of cooked Egg Noodles
1 ½ cup of Milk
1 cup of Heavy Cream
2 teaspoons of Flour
½ teaspoons of Salt
¼ teaspoons of Pepper
2 cups of grated Fontina Cheese
¾ cups of Parmesan Cheese
¾ cups of Mozzarella Cheeese
2 tablespoons of fresh Parsley
Preheat the oven to 450 degrees.
Whisk the milk, heavy cream, flour, salt, and pepper, blending well. Stir in 1 cup of the fontina cheese, ½ cup of the Parmesan cheese, ½ cup of the mozzarella cheese, and parsley. Add the noodles, tossing to coat them well. Pour the mixture into a buttered baking dish.
Combine the 1 cup of fontina cheese, ¼ cup of Parmesan cheese, and ¼ cup of mozzarella cheese, then sprinkle them over the noodles. Bake for 15 minutes or until the sauce bubbles and the cheese melts, and begins to brown.
Let stand for 10 minutes before serving.
1 bunch of Broccoli
1 cups of Mozzarella Cheese
½ cup of Red Onion
8 slices of Bacon
¼ cup of Sugar
1 tablespoon of Red Wine Vinegar
½ cup of Mayonnaise
Combine the broccoli, mozzarella cheese, red onion, and bacon mixing well. Set aside.
Heat the sugar and red wine vinegar to a simmer, allowing the sugar to melt. Let cool for 5 minutes.
Combine the mayonnaise and red wine vinegar mixture, whisking until is smooth. Pour it into the broccoli salad, stirring to coat well. Refrigerate until ready to serve.