Buffalo Chicken Skewers with a Blue Cheese Dipping Sauce

Buffalo Chicken Skewers

Buffalo chicken skewers are my favorite summertime staple. Especially when it’s on my Traegar Grill. What are you making this summer?

Buffalo Chicken Skewers with a Blue Cheese Dipping Sauce

Ingredients

  • 1 lb chicken breast 

  • 2 cup buffalo sauce 

  • 1 cup blue cheese

  • 1 cup mayo 

  • 1 cup greek yogurt

  • Juice of 2 lemons 

  • Salt and pepper to taste

  • Serve with celery and carrots

Directions 

Cube your chicken breast and mix with 1 cup buffalo sauce, greek yogurt, lemon juice from 1 lemon and salt and pepper. Place on skewers. Marinade up to 1 hr-overnight.

Heat a pan with a drizzle of olive oil and cook your chicken. While your chicken is cooking, make your blue cheese dressing by mixing, mayo, blue cheese, lemon juice, salt and pepper. Set aside. 

Dredge in more buffalo sauce and serve with celery and carrots!

Keep up with me on Instagram at @lindseyeatsla!

Calabrian Balsamic Chicken Thighs

Calabrian Balsamic Chicken Thighs

OBSESSED with these calabrian balsamic chicken thighs! 6 ingredient marinade paired with a pearl cous cous tabouli and roasted tomz. Can this be any better for a weeknight spring dinner?

Calabrian Balsamic Chicken Thighs
Calabrian Balsamic Chicken Thighs

Calabrian Balsamic Chicken Thighs

For the marinade

  • 1 lb chicken thighs 

  • 8 tablespoons calabrian chiles in oil

  • 5 garlic cloves 

  • 4 tablespoons Filippo Berio Balsamic Vinegar

  • 2 teaspoons brown sugar 

  • Salt and pepper to taste 

Pearl Cous Cous Tabouli 

  • 1 cup pearl cos cos 

  • 2 cucumbers, thinly sliced

  • 1 roma tomato, finely chopped

  • 1 bundle parsley, finely chopped 

  • 1 bundle cilantro, finely chopped

  • 1 bundle dill, finely chopped

  • 1 bundle mint, finely chopped 

  • Juice of 1 lemon

  • 2 tablespoons olive oil 

  • Salt and pepper to taste 

Optional: Roasted cherry tomatoes with garlic cloves 

Directions

To begin, place your marinade ingredients in a blender or food processor until smooth. Add in a bag with your chicken thighs and marinate for 1 hr - overnight.

In the meantime, make your cous cous accordinging to the package instructions and chop up your tomatoes, cucumbers and herbs. When the cous cous is ready, add in all the ingredients with olive oil, lemon juice, salt and pepper. Mix well and chill in the fridge.

Heat a skillet with vegetable oil and grill and char your chicken thighs until cooked through. Serve with your chilled salad and optional roasted tomatoes. #filippoberio

Keep up with me on instagram @lindseyeatsla!

Calabrian Balsamic Chicken Thighs

Indian Butter Chicken

Indian Butter Chicken

Hellloo indian butter chicken! So many spice goodies and can all be done in one pan! This dish is such an easy dinner meal that can be whipped in no time - it can also be meal prepped and re-warmed for the next night. Serve with your favorite yogurt sauce and some basmati rice.

Indian Butter Chicken
Indian Butter Chicken

Indian Butter Chicken

3-4 boneless, skinless chicken breasts, cubed
juice of 1 lemon
½ cup yogurt 
½ tsp salt 
4-5 minced garlic
1 tsp minced ginger
1 tsp oil 
1 teaspoon garam masala 
1 tsp chili powder 
2-3 crushed cardamon
1 tsp salt 
½ tsp cumin 
1 tsp turmeric
1 tsp coriander 
1 can of tomato paste
5-6 tablespoons butter
1 tsp minced garlic
1/2 cup heavy cream
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Cube your chicken and make your marinade by mixing with lemon, yogurt, salt, garlic, ginger and oil. next in a pan, grill your chicken with butter + oil until cooked through, remove from pan and set aside.

In the same pan, add garam masala, garlic, chili powder, cardamon, salt, cumin and turmeric, stir for 1-2 minutes until all the flavors combine. add more butter, once melted, add your tomato paste, add water to thin out.

Add your heavy cream and then add your cooked chicken back in. Stir until combined, plate + serve with rice.

Keep up with me on instagram @lindseyeatsla!

Indian Butter Chicken

Thai Basil Chicken (Gai Pad Krapow)

Thai Basil Chicken (Gai Pad Krapow))

Thai basil chicken! <3 the best quick and weeknight dinner! I also love to top my krapow with a crispy fried egg and let the yolk drizzle over the rice and chicken. This is one of my favorite thai dishes as well and can be whipped up in no time!

Thai Basil Chicken (Gai Pad Krapow))

Thai Basil Chicken (Gai Pad Krapow)

Ingredients

  • 1 pound ground chicken

  • 3 cloves garlic

  • 2 bird eye chiles

  • 3 teaspoons sugar

  • 1/2 cup green beans, chopped

  • 1 tablespoon thai seasoning sauce

  • 1 tablespoon oyster sauce

  • 1/2 tablespoon fish sauce

  • 1/2 cup basil leaves

  • 1 teaspoon white pepper

Directions

To begin make your stir fry sauce by mixing oyster, sauce, thai seasoning sauce and 2 teaspoons sugar. Set aside. In a pestal and mortar or blender (you can also finely chop), blend your garlic and birds eye chile, adjust with water as needed.

Next, in a pan or wok, take your ground chicken and pound down until its crumbled. Let it crispy a bit and cook through for about 5-10 minutes. Add your stir fry sauce and garlic/chile blend and stir. Add your green beans in, then 1 teaspoon sugar and fish sauce. Let everything combine here for 10-15 minutes.

Turn off the heat and add your basil and white pepper. Mix and serve with rice and a fried egg.

All ingredients are from Milk and Eggs. Shop @ Milk and Eggs HERE.

Keep up with me on instagram @lindseyeatsla!

Thai Basil Chicken (Gai Pad Krapow))
Thai Basil Chicken (Gai Pad Krapow))

Crunchy Thai Party Wings

Crunchy Thai Party Wings

The dreamiest, crunchiest thai party wings eva! It’s all in the batter and the heat of the oil for this one - and it comes out SO crunchy. Pair with your favorite dip ( I love a good Nahm Prik Noom or Chili Dip).

This recipe brings me back to Thailand like crazy! (you can find these on almost every corner). And this was one of my favorite things to eat in Thailand with sticky rice.

Crunchy Thai Party Wings

Crunchy Thai Party Wings

Ingredients

  • 1 lb party wings

  • 1/2 cup tapioca flour

  • 1/2 cup white rice flour

  • 1/2 cup all purpose flour

  • 2 cup seltzer

  • salt and white pepper to taste

  • vegetable or canola oil to fry

Directions

Dry off your chicken and season with salt and pepper. (you can also make a brine for the night before for extra flavor and tenderness, but it’s not super necessary if you’re in a pinch!)

Make your tempura frying batter by mixing tapioca flour, white rice flour and all purpose flour. Mix well. Slowly add in your seltzer and mix well so there are no lumps. If you see the batter is too watery, add more flour.

Dredge your chicken in the batter and fry in HOT canola or vegetable oil until super crispy and fried and cooked on the inside (around 10-15 minutes for the party wings). Serve with your favorite dip and/or rice!

Keep up with me on instagram @lindseyeatsla!

Crunchy Thai Party Wings

Chicken Katsu with Homemade Tonkatsu Sauce

Chicken Katsu with Homemade Tonkatsu Sauce

My new obsession: chicken katsu with cabbage and dreamy homemade tonkatsu sauce. Katsu is traditionally made with pork, but the chicken version is still so good!

I’ll never forget my first traditional pork tonkatsu experience in Hawaii this past year - it was life-changing and I knew I had to recreate it at home immediately.

Chicken Katsu with Homemade Tonkatsu Sauce

Chicken Katsu with Homemade Tonkatsu Sauce

Ingredients

  • 2 lb chicken breast - beaten down evenly

  • 2 cups potato starch

  • 4 eggs, beaten

  • 2 cup panko breadcrumbs

  • 3 cups vegetable oil, for frying

  • Season with salt and pepper throughout

For the Cabbage Slaw

  • 1 cup green cabbage

  • 2 sprigs sliced green onions

  • 1/3rd cup mayo

  • 1 tablespoons dijon mustard

  • salt and pepper to taste

Tonkatsu Sauce

  • 1/3 cup ketchup

  • 2 tablespoons worcestershire sauce

  • 1 tsp sesame seeds, grinded

  • 1 tablespoon soy sauce

  • 1 tablespoon sugar

  • 1 teaspoon dijon mustard

  • 1/4 teaspoon garlic powder

  • salt and pepper to taste

Directions

Start by beating your chicken and season with salt and pepper. You can also brine your chicken overnight with aromatics if you prefer.

Before you start breading your chicken, make your cabbage slaw and prepare your tonkatsu sauce by mixing ketchup, worcestershire sauce, sesame seeds, soy sauce, sugar, dijon mustard, garlic powder and salt and pepper. Set aside.

Next, get your frying station ready by making a plate of potato starch, a plate of panko breadcrumbs and a bowl of beaten eggs.

In a deep pot or skillet, heat up vegetable or canola oil. Once it’s hot, start to dredge your chicken in potato flour, then the eggs, then the panko, fry until evenly cooked and crispy (about 15-20 minutes). Remove and let rest for 5 minutes, slice and serve with your tonkatsu sauce and cabbage slaw.

Keep up with me on Instagram at @lindseyeatsla!

Chicken Katsu with Homemade Tonkatsu Sauce
Chicken Katsu with Homemade Tonkatsu Sauce
Chicken Katsu with Homemade Tonkatsu Sauce

Paprika & Mustard Spatchcock Chicken

Paprika & Mustard Spatchcock Chicken

Dreaming over this paprika and mustard spatchcock chicken. I love to prep this on a Sunday night and eat throughout the week. Pair with dinner with roasted vegetables and greens or rice. Save the bones for stock and shred in salads, sandwiches + more. Options are endless!

Paprika & Mustard Spatchcock Chicken

Paprika & Mustard Spatchcock Chicken

Ingredients

  • 1 whole chicken (butterflied)

  • juice of 2 whole lemons

  • 1/3rd cup paprika

  • 1/3rd cup mustard

  • 1/3rd cup oil

  • 1 tablespoon salt

  • 1 tablespoon pepper

  • 2 tablespoons garlic powder

Directions

Mix all your ingredients together for the marinade and cover over your bird evenly. You can even marinate and prep ahead of time overnight to let the flavors combine.

Set your grill or oven to 400 degrees (I used my Traegar grill). If cooking on your Traegar, place in for 40-50 minutes and in the oven about 50-60 minutes.

Remove, let rest for 10-15 minutes, carve, serve or save for later!

Keep up with me on Instagram at @lindseyeatsla!

Paprika & Mustard Spatchcock Chicken
Paprika & Mustard Spatchcock Chicken

Sriracha & Brown Sugar Sticky Chicken Thighs

Sriracha & Brown Sugar Sticky Chicken Thighs

Less than 30 min simple weeknight dinner (that will NOT disappoint)! These sriracha and brown sugar crispy chicken thighs with blanched snow peas and white rice are heavenly!

The marinade consists of brown sugar, soy sauce, sesame oil and sriracha!

Sriracha & Brown Sugar Sticky Chicken Thighs
Sriracha & Brown Sugar Sticky Chicken Thighs
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Sriracha & Brown Sugar Sticky Chicken Thighs
Ingredients
  • 1 cup snap peas
  • 1 cup rice
  • 1 tsp brown sugar
  • 1 lb chicken thighs
  • 1 tablespoon sesame oil
  • 2 tablespoons sriracha
  • 1 tsp olive oil
  • salt and pepper to taste
Instructions
In a bowl, place your brown sugar, sesame oil, sriracha, salt and pepper and mix with your chicken thighs with olive oil. Set aside to marinate. (1hr-overnight). Next, heat a skillet with a drizzle of olive oil and char your chcike and cook through, about 10-15 minutes on each side. While it’s charring, make your rice and blanch your snow peas. Plate and serve!

Keep up with me on Instagram at @lindseyeatsla!

Sriracha & Brown Sugar Sticky Chicken Thighs

Hot Honey Fried Chicken Sandwiches

Hot Honey Fried Chicken Sandwiches

Step aside for these HOT honey fried chicken sandwiches. Paired with a dill pickle mayo and a gochujang cabbage slaw, these chicken sandwiches are soon to become your new favorite.

Hot Honey Fried Chicken Sandwiches
Hot Honey Fried Chicken Sandwiches
Hot Honey Fried Chicken Sandwiches

Hot Honey Fried Chicken Sandwiches

For the Fried Chicken

  • 1 lb chicken thighs

  • 2 tsp Paprika

  • 1 tsp garlic powder

  • 1 tsp pepper

  • 2 tsp salt

  • 1 tsp chili flakes

  • 1/2 tsp chili powder

  • 1 cup flour

  • 2 eggs beaten

  • 2 cups vegetable oil (for frying)

  • 4 buns of your choice

Hot Honey

Dill Pickle Mayo

  • About 2 tablespoons sliced dill pickles finely chopped

  • 3 tablespoons mayo

  • 1 tsp garlic powder

  • 1 lemon juice

  • 1⁄2 tsp pickle juice

  • Salt and pepper to taste

Gochujang Cabbage Slaw

  • 1⁄2 head red cabbage thinly sliced

  • 1⁄2 head green cabbage thinly sliced

  • 1⁄2 cup kale

  • juice of 1 lemon

  • 1 tablespoon oil

  • 1 tsp garlic powder

  • 1/4th cup mayo

  • 1 tablespoon gochujang

  • salt and pepper to taste

Directions

There are 4 steps to this recipe: the fried chicken, the mayo, the slaw and the hot honey. To begin, start to prep everything. Mix your chicken with the marinade, slice and mix your dill pickle mayo, heat up your hot honey and mix together all the ingredients for the slaw, set aside.

To make your hot honey, heat a small pan with your honey and chiles. Let come to a simmer and turn off heat, set aside.

Next, heat a deep pan with vegetable oil and let it get hot. Take your chicken thighs and dredge them in your beaten eggs and then flour. Shake off the excess and fry in your hot oil until the chicken is cooked through and the outside is crispy, about 10-15 minutes.

Let cool and top with salt and drizzle on your hot honey.

Assemble your fried chicken sandwiches by placing on your mayo sauce, slice of tomato (optional), your slaw, fried chicken and cover with the top bun.

Keep up with me on Instagram at @lindseyeatsla! 

Hot Honey Fried Chicken Sandwiches
Hot Honey Fried Chicken Sandwiches

Spicy Dan Dan Zoodles with Ground Chicken

Spicy Dan Dan Zoodles with Ground Chicken

Spicy dan dan zoodles with ground chicken for tn's dinner! Homemade chili oil mixed in with fresh grated garlic, ginger, coconut aminos (gluten free sub for soy sauce), sesame oil, tahini + more. Topped with spicy ground chicken and zucchini noodles ~ my heart is full. <3

Spicy Dan Dan Zoodles with Ground Chicken
Spicy Dan Dan Zoodles with Ground Chicken

Spicy Dan Dan Zoodles with Ground Chicken


Chili Oil

  • 1⁄2 cup vegetable oil
  • 4-5 tablespoons Szechuan peppercorns or Thai chili flakes

Dan Dan Sauce

  • 1/4th cup Snake Oil Hot Sauce
  • 5 tsp Tessemae’s Lemon Garlic
  • 1 tablespoon chopped scallions
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1/3rd cup chili oil (see above)
  • 1⁄4 cup coconut aminos
  • 1 tablespoon tahini
  • 1 teaspoon Sesame oil
  • 2 tablespoon water
  • Salt and pepper to taste

Other Ingredients

  • 3 cups vegetable noodles of your choice (zucchini, sweet potato, carrot, butternut squash, etc.)
  • 1 lb ground chicken
  • 1 bunch of spinach
  • chopped cashews and green onions for garnish

Directions

First, begin to make your chili oil. Heat your 1/2 cup of vegetable oil in a skillet until hot! Add in your peppercorns or flakes, and let the chili oil mix together.

After your chili oil is ready, mix 1/3rd cup chili oil in a bowl with Snack Oil Hot Sauce, lemon garlic, chopped scallions, grated ginger, grated garlic, coconut aminos, tahini, sesame oil, water and salt and pepper. You now have your dan dan sauce.

In the same skillet as your chili oil, wilt down your spinach with salt and pepper and a drizzle of Tessemae’s Lemon Garlic, set your spinach aside, and in the same skillet start to cook your ground chicken with salt and pepper and 2-3 tablespoons of the dan dan sauce. Mash and ground finely and let crisp up and cook through.

Time to assemble your dan dan noodles! Place your vegetables noodles in a bowl ( you can either sauté for 1-2 mins with lemon garlic, or eat crunchy raw), and drizzle on your dan dan sauce, ground chicken and spinach. Garnish with cashews and green onions, enjoy!

Keep up with me on Instagram at @lindseyeatsla

Spicy Dan Dan Zoodles with Ground Chicken
Spicy Dan Dan Zoodles with Ground Chicken

Hainan Chicken Sandwich with Gochujang Spicy Mayo

Hainan Chicken Sandwich with Gochujang Spicy Mayo

A twist on the classic Singaporean dish: Hainanese Chicken Rice comes this Hainan Chicken Sandwich with poached chicken, gochujang spicy mayo and sliced cucumbers and tomatoes - then can be dipped in the poached chicken broth. YUM.

This is the perfect recipe for a quick sando on the go, make ahead the night before for lunch, or you can even prep a big batch of the chicken, and make this for a weeknight dinner as well.

Hainan Chicken Sandwich with Gochujang Spicy Mayo

Hainan Chicken Sandwich with Gochujang Spicy Mayo

Ingredients

  • 1 cup Durst tomatoes
  • 4-5 cucumbers
  • Green onions + cilantro for garnish

Poaching Broth/Serve with Sandwich

  • 1 1/2 lb chicken breast
  • 1⁄2 sliced daikon
  • 1/4th cup cilantro
  • 1/4th cup green onions
  • 1 T pepper
  • 2 cloves garlic
  • Handful of salt

Gochujang Spicy Mayo

  • 2 tsp gochujang
  • 2 1⁄2 T mayo
  • 3 T sriracha
  • 1⁄2 tsp sugar
  • 1 tsp sesame oil
  • 1⁄2 lemon
  • Salt and pepper to taste

Directions

Boil water in a big pot with a handful of salt. Once that comes to a boil, add in your chicken breasts and include sliced daikon, cilantro, green onions, freshly ground black pepper, and garlic cloves. Let simmer and come to a boil until the chicken is fully cooked. Reserve chicken broth for serving.

While your chicken is poaching, get all your other ingredients ready. Make your gochujang spicy mayo. In a bowl mix your gochujang, mayo, sriracha, sugar, sesame oil, lemon and salt and pepper. Set aside.

Thinly slice your cucumbers and your durst tomatoes and mix with salt, pepper and a drizzle of olive oil. At this point, you can also slice your baguette.

Once the chicken is done, take out and let rest for 2-3 minutes. Slice and assemble your sandwich! Add your spicy mayo on first, then the chicken, then your cucumber and tomato salad. Top with cilantro and green onions. Wrap and enjoy!

Hainan Chicken Sandwich with Gochujang Spicy Mayo

*All ingredients were purchased at the new Whole Foods Market 365 in Long Beach, CA! I love shopping at Whole Foods 365 markets because their products and produce are super affordable, the produce is SO fresh (I especially love their roma tomatoes) + I love it's convenience. 

This post is brought to you by Whole Foods Market 365. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are honest and my own.

Keep up with me on Instagram at @lindseyeatsla

Hainan Chicken Sandwich with Gochujang Spicy Mayo

Sticky Sesame Chicken Wings

Sticky Sesame Chicken Wings

I am ALL about these sticky sesame chicken wings! It can be made on the BBQ (helllooo July 4th) or in the oven for easy cleanup. It’s my dad’s birthday on the 4th so I’m thinking of re-making this for him to celebrate. A glaze made of sesame oil, honey, sesame seeds, KPOP Sauce, sriracha, soy sauce + garlic, easily the best chicken wings ever. 

Sticky Sesame Chicken Wings
Sticky Sesame Chicken Wings

Sticky Sesame Chicken Wings

Chicken Marinade

  • 1⁄2 cup olive oil
  • 1 lb drumstick
  • 2 lb chicken wings 1⁄4 tsp salt
  • 1⁄8 tsp pepper
  • 1⁄4 tsp paprika
  • 1⁄4 tsp garlic

Chicken Glaze

  • 1 T sesame oil
  • 1⁄3 cup honey
  • 1 tsp sesame seeds
  • 1⁄2 cup KPop Sauce
  • 1⁄4 tsp salt
  • 1⁄8 tsp pepper
  • 1T Sriracha
  • 1/2 T soy sauce
  • 1⁄4 tsp grated garlic

Directions

Preheat your oven to 400 degrees. Dry your drumsticks and chicken wings and mix with olive oil, salt, pepper, garlic, and paprika. Bake in the oven for about an hour until chicken is cooked through.

In the meantime, mix together sesame oil, honey, sesame seeds, K Pop sauce, salt, pepper, Sriracha, soy sauce and grated ginger.

Once your chicken is ready, toss 1/2 with your chicken glaze and bake in the oven for another 15 minutes, just so the sauce can stick more evenly. After 15 minutes, let chicken sit for 10 minutes and then mix on the rest of the glaze. Top with sesame seeds and cilantro.

Sticky Sesame Chicken Wings

Keep up with me on Instagram at @lindseyeatsla

Terrine Labor Day BBQ

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Labor Day was coming up and I was able to attend Terrine's all you can eat BBQ! With great ambience, fresh food off the grill and awesome weather, Monday night was a success. For just $35.00 a person excluding drinks & tax, you get to eat an endless amount of delicious food barbecued by Chef Morningstar of Terrine!  The selection was picked carefully and executed perfectly. From pickle brine fried chicken to mac n cheese and a tomato salad, everything paired well together! The flavors of every item had my mouth watering and wanting more and more. Continue reading to see more pictures and view the dishes through the all the day BBQ!

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Hierloom Tomatoes with Cotija Cheese: This was a refreshing and soft part of the heavy, meat filled meal! It worked well with the hot meats and the mac n cheese. This was one of the dishes I kept going back to clear my palette and enjoy a refreshing bite.

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Crispy Potato & Hatch Chile Tacos: This was almost like an empanada and tasted amazing! The potatoes were crispy and also soft on the inside and the crispy taco worked well with the potato. This was also one of my favorites.

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Frito Pie with Texas Chile & Cheese 

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Potato Salad: I am a major fan of potato salad and this was one of the best I've EVER had! It was not a strong mayo taste like some potato salads may have. It was a very light salad, which is rare when potatoes are heavy and the sauce is normally heavy as well. This is definitely a recipe I want to snag. The potatoes were also cooked perfectly which sometimes restaurants may mess up. Overall, the potato salad, mac n cheese & the tomato salad had me coming back for more and more every time I got some meat from the BBQ!

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Swordfish Brochettes with Tomato Salsa 

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Ancient Age Bourbon, Grapefruit, Honey: This was a delicious, sweet but not SO sweet cocktail to go with the delicious BBQ! The grapefruit masked the bourbon but not too much and the honey gave it nice flavor as well.

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Sticky Toffee Cornbread: This was by FAR one of my favorites of the night. The cornbread was moist and full of flavor and then on top there was a gooey sticky toffee! It was sweet and paired PERFECT with the amazing cornbread. It was sweet, sticky and had an amazing taste, I had a lot of these!

Pictured above in the first photo was the Pickle Brine Fried Chicken. I've never in my life had fried chicken like this, and this is on their regular menu. The other items are just special for this occasion but on their day-to-day menu they have the Fried Chicken with Grits! The outside crust was crunchy and had a hint of sour from the pickle that gave it an amazing taste. And then when you bit into it, you taste soft and melt-in-your-mouth chicken. Best of the night!

Thanks Terrine for having me! It was truly a night to remember and I am looking forward to coming back soon!

Pictured below is the whole menu of the night:

Mains

Swordfish Brochettes with tomato salsa

Pickle Brine Fried Chicken

Texas-Style Smoked Beef Brisket

Housemade Hot Links

BBQ Pork Ribs

Crispy Potato & Hatch Chile Tacos

Sides

Frito Pie with Texas chili and cheese

Heirloom Tomatoes and cotija cheese

Squash Salad with feta, red onion, and garlic vinaigrette

Potato Salad

Mac ‘n’ Cheese

Desserts

Sticky Toffee Cornbread

Blondies with pecans

Magic Cookie Bars

Free Range LA

IMG_3310A popular food truck is sweeping LA with unique dishes and a major twist on traditional breakfast. They have dishes ranging from Avocado Toast to Fried Chicken Sandwiches. One can tell everything at Free Range is made with love, and food made with love is always going to be delicious. It is featured in many parts of LA and you can check out their truck schedule at freerangela.com. They are also to be featured at Coachella 2015 coming up, so if you’re going, that is definitely an excuse to check them out!

Okay, the avocado toast. First thing’s first, there is an over easy egg inside of the toast. Yes, I’m serious. And not a cooked egg, it is a ooey gooey yellow yolk egg oozing out when you get to the center. Absolutely surprising and delicious. I thought it had an egg but after taking my first bite, I wasn’t sure, so I was surprised! This is also the best avocado toast I’ve had, and I am a strong critique when it comes to avocado toast because I feel there is a right and wrong way to do it! The toppings of avocado toast can also be versatile and the choices picked for this toast was perfect. Pickled red onions, siracha and cilantro. In addition to that, I think this was also some of the best bread I’ve had with avocado toast, it is Clark St. Bakery’s THICK sourdough bread. Not only is this pleasing for the eye, it is pleasing for your taste buds, I promise! You need to try this - it is a GREAT breakfast choice. The avocado toast is 7.75 and is a nice size! 

Another item I tried was the OG Fried Chicken Sandwich. It’s your traditional chicken sandwich with a slaw and a sauce. But what I’d like to say is that this fried chicken is cooked to absolute perfection. When you take a bite, it is fluffy and fresh and delicious. It is definitely up there with my other favorite chicken sandwiches (Honor Bar, Ink Sac). The inside is fluffy and the outside is crunchy. A reason why the crunch on the outside is perfect is because they use tempura to fry the chicken instead of other assortment of bread crumbs or panko. This gives it a nice crunch. The slaw is a chili coleslaw with whole grain honey mustard sauce. Really works well together. The bread used is a Portuguese toasted bun and the toasted bun gives it another shot of crunch! The sandwich is $11.00

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Another item tried was just the cut potatoes, which were only 3.00 and were crunchy and seasoned to perfection. Everyone, anywhere, come try this place because it is amazing. They have a large variety of items to choose from to meet your needs! See you at the next spot!