She Ate Dat

Author: Zoe Carney

  • Ultimate Barbecued Sloppy Joe That’ll Have Your Lips Shmacking

    When I was younger my aunt used to make sloppy joes. I don’t know why but for some reason I was obsessed. Now I want to absolutely sell you on this barbecued pork sloppy joe. And before you ask no this isn’t my aunt’s recipe (it might just go to the grave with her). I can guarantee it’s deliciousness because if you know me I’m not a huge fan of onions but THIS, totally worth it. Now let’s jump in.
    Want to test your skills?

    Ingredients

    • 12 Ounces Potatoes
    • 10 Ounces Ground Pork
    • 1 Red Onion
    • 1 tbsp Cornstarch
    • 3 tbsp Buttermilk Ranch Dressing
    • 1 tsp Chipotle Powder
    • 4 tbsp Barbecue Sauce
    • 2 tbsp Ketchup
    • 1 tsp Chicken Stock Concentrate
    • 1 Lime
    • 2 Potato Buns

    Instructions

    1. Preheat oven to 425 degrees. Cut potato into wedges about half an inch thick. Peel and chop the onion in half, slicing a quarter of it into thin slivers. Dice the rest.
    2. Put wedges on a baking sheet with a large drizzle of oil, salted and peppered. Bake for 20-25 minutes.
    3. In a small bowl mix barbecue sauce, ketchup, chicken stock, ½ tbsp cornstarch, and 1 tbsp water.
      In another bowl combine ranch and chipotle powder to taste (not all of it as it will come back later).
      In a final bowl combine the sliced onions, juice from half the lime and ¼ tsp sugar, and a pinch of salt. Microwave the mixture for about 30 seconds till it turns bright pink.
    4. In a large pan over medium-high heat, heat a drizzle of oil. Cook the diced onions for about 4-5 minutes until softened. Add the pork, season with salt and pepper cooking for 3-5 minutes, breaking up meat into pieces.
    5. Add in the barbecue mixture you made and stirring until mixture is thickened and pork is fully cooked (2-3 minutes). Season with salt and pepper. (Optional: add the chipotle powder for some spice and/or lime juice).
    6. toast buns until golden brown in baking sheet. For extra richness, butter the inside of the buns first.
    7. Assemble your sloppy joe with pork filling and pickled onion, side with your wedges and dips and you’re done.

  • The Best Freakshakes: Sweets Treats on Steroids

    Why are you still here? Check out something else.

    Let me tell you about a place that was an absolute dream for me when I was younger. As someone who loved- who am I kidding I still love sweets, Black Tap was the quintessential place to get a fix for a sugar high. First off getting there. We went to the location in Soho. With daylight savings bringing about the dark ages as soon and 4:30 PM hits there’s a chance you might walk right past the store so keep your head up and eyes open. Walking in under the warm tone lights we initially got seated at tables but switched over to a booth and the tunes kept everything vivacious.

    Satiate Your Hunger First

    Two burgers and one chicken sandwich from Black Tap in Soho
    Finished food from Black Tap in Soho

    Before we get into the freakshakes, I feel like I’m obligated to tell y’all that Black Tap does sell actual food. We ordered: The Texan Burger with bacon, aged cheddar, crispy onion ring, sweet baby rays BBQ sauce and mayo.
    The crispy chicken sandwich with buttermilk coleslaw, cilantro, a fresh lime, spicy mayo, and Korean BBQ sauce.
    The Mexico City Burger with pepper jack cheese, pickled jalapeños, crispy onion ring, and chipotle mayo. Our team was trying to be strategic, each ordering a different set of fries. One of us got plain, another cheese fries and finally Nashville hot fries. Apparently the cheese fries were the best so if you’re not lactose intolerance (or just one of the brave ones), we’d recommend spending the extra $4.50.

    Now Get a Drink

    FINALLY! The freakshakes. If you don’t know, a freakshake is a redonkulous milkshake that is also a snack. I got the Strawberry Shortcake Shake which is a strawberry milkshake with “vanilla frosted rim with crumbled cake topped with a strawberry shortcake ice cream bar, pink & white twisty pop, whipped cream, strawberry drizzle, crumbled cake & a cherry”. There’s something for everyone. Chocolate, vanilla, coffee, Oreo cookies & cream and many more. Why are you still reading, get yourself over to a Black Tap NEOW.

    Strawberry Shortcake Freakshake with a strawberry shortcake ice cream bar, whipped cream, strawberry drizzle, crumbled cake and a cherry on top.
    Strawberry Shortcake Freakshake
    https://www.instagram.com/p/CuFG83VuXrY/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==

  • Snack Wrap Dupe Cuz It’s A McWrap for McDonald’s

    Get another recipe here

    McDonald’s has brought back one of their most popular menu items. In light of certain events happening in the world and McDonald’s getting on some peoples bad side, here’s a snack wrap dupe recipe. We will be providing two variations. The main difference is the overall difficulty and cook time but delicious all the same.
    Click here to scroll to second variation

    Homemade Snack Wrap from Parade.com
    Courtesy of Parade.com

    Super Simple Snack Wrap

    Ingredients

    • Flour Tortillas
    • Frozen Chicken Strips
    • Shredded Lettuce
    • Shredded Cheddar Cheese
    • Ranch Dressing

    Instructions

    1. Cook the chicken strips according to the packaging
    2. Spread the ranch dressing on the tortilla
    3. Add the lettuce (dry), cheese, and cooked chicken strip to the tortilla and fold

    And there you go, a super simple snack wrap dupe.
    Optional: you can warm your tortillas in the microwave. Layer damp paper towels between the layers of the stacks.

    Ambitious Snack Wrap Dupe

    This second recipe takes a bit more care and effort but will be sooo worth your time.

    Ingredients

    • 1-2 lbs Chicken Breast
    • 1½ Cups All Purpose Flour
    • ¼ Cup Cornstarch
    • 1 tsp Baking Powder
    • 1 tsp Paprika
    • 2 tsp Salt
    • ½ tsp Black Pepper
    • 1 Cup Buttermilk
    • ½ tsp Garlic Powder
    • Vegetable Oil
    • Flour Tortillas
    • Shredded Lettuce
    • Shredded Cheddar Cheese

    Instructions

    1. Start by cutting the chicken breast into strips.
    2. In a bowl, whisk together flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper.
    3. In a separate bowl, whisk together buttermilk, garlic powder, paprika, salt, and black pepper.
    4. Add 3 tbps of the wet mixture to the dry mixture and combine until a flaky consistency is achieved.
    5. Coat the chicken strips in the wet batter, then dry, and both one more time. Remove any excess mixture from the strip and allow to rest for 10 minutes.
    6. Heat about 1.5 to 2 inches of oil to 365°F in a frying pan.
    7. Fry strips until golden brown for about 7-8 minutes, flipping halfway through. Transfer to a paper towel to drain excess oil.
    8. Assemble the same way as the simple wrap.

    Optional: Ranch Sauce

    • 1 Cup Mayonnaise
    • ⅓ cup buttermilk
    • 1 tbsp Yellow Mustard
    • ½ teaspoon garlic powder
    • ¼ to ½ tsp salt to taste
    • ½ to ¾ tsp black pepper to taste

  • Habana Outpost: Taste the Best of Mexico and Cuba

    Want another bite?

    A shrimp bowl on the left and a chicken bowl on the right. Both served with a rice & beans. From Habana Outpost

    Going down Fort Greene in Brooklyn lies a mouthwatering Mexican and Cuban Restaurant. Habana Outpost, coated in a neon lime green. Immediately when you walk the interior is gorgeous. Brick lined walls covered in bright graffiti art. There was two options for seating to choose between. The first was picnic benches outside (which was definitely a no go in late October) and the booths inside. The ordering system is a bit intriguing. You order your food inside but then go to the back of the restaurant to pick up your meal from what seems to be a food truck. My videos don’t show any wheels but some photos from the web clearly show a food truck.

    Now while I don’t remember exactly what I ordered, I do know I tore that food up. In a time of “let’s get crab legs” or only having burgers left, right and center, Habana Outpost was a breath of fresh air. Based on my old photos and the menu I somehow saved, I’d wager a guess that I ordered a grilled chicken breast bowl served with rice & beans, field greens, pico de gallo, salsa verde, sweet plantains, a side of chips & salsa and a frozen piña colada. All this for a little over $20. Of course it didn’t include the drink because you know everywhere charges you a pinky for it.

    As of writing this post, Habana Outpost on Fulton is closed for the season and will return in April.

    Grilled Shrimp bowl served with rice & beans. From Habana Outpost.
    Grilled chicken breast bowl served with rice & beans.
    Chips and Salsa Verde.

  • White Cheddar Burger With An Extra Special Sauce

    Now my last post I gave you where to get a damn good burger in Manhattan. Now I’m gonna give you a recipe for a damn good burger. The White Cheddar Burger with an Extra Special Sauce is the truth. Before we jump into the meat let’s get into the potatoes. The wedges with the sauce alone is a 10 out of 10. If I had more potatoes for the sauce I could probably fill up on that alone.

    Ingredients

    • 10 Ounces Ground Beef
    • Potatoes
    • Potato Buns
    • 1 Yellow Onion
    • ½ Cup White Cheddar Cheese
    • 2 tbsp Mayonnaise
    • 2 tbsp Ketchup
    • 2 tsp Dijon Mustard
    • Old Bay Seasoning
    • 4 tsp Cooking Oil
    • 1 tsp Sugar
    • Salt
    • Pepper

    Instructions

    1. Preheat oven to 425 degrees. Cut potatoes into ½-inch-thick wedges. Peel and thinly slice onion.
    2. On a baking sheet, drizzle the wedges with oil, sprinkle with salt, pepper and Old Bay Seasoning. Roast on top rack for 20-25 minutes until brown and crispy
    3. On medium high heat, in a medium sized pan, heat up a large drizzle of oil. Add sliced onion and cook, stirring occasionally, until browned and softened for 8-10 minutes. Add 1 tsp sugar and splashes of water until the onions are caramelized for another 2-3 minutes. Season with salt and pepper. Move to a bowl.
    4. In a separate small bowl, mix together mayonnaise, ketchup, mustard, and Old Bay Seasoning (measure with your heart).
    5. Season ground beef with salt and pepper then form it into two equal-size balls.
    6. In the same pan from before, heat a drizzle of oil on medium-high heat. Add the beef and flatten with a spatula (Be Careful: oil may splatter). Cook to desired doneness (anything less than medium well and you’re a heathen), 3-4 minutes per side. During the final 1-2 minutes of cooking, cover patties with cheddar; cover pan to melt cheese. Remove from heat.

    Optional but highly recommended toast your buns. Use some of the special sauce on the buns and save some for the wedges. Boom now you have a White Cheddar Burger with Special Sauce and a side of wedges.

    Still feel like cooking?

  • Take a Bite Out of Mighties Burgers On Delancey Street

    Want another burger?

    Hey y’all, let me tell you how an L turned into a W. When initial plans got cancelled and all hope seemed lost, Mighties came through with everything. After complaining earlier in the day about how nothing really tastes good anymore especially with the limited options where we live, Mighties burgers said “we’ll see about that”. If you don’t know where to look you might miss it. Walking on Delancey Street, you first have to walk into the Essex Market. Once you’re inside, make your way down to ‘The Market Line’ that’s where Mighties burgers live.

    A burger that's almost finished being eaten.
    Yes that’s my phone on the counter

    Fresh from the stove, I ordered a cheeseburger with lettuce, tomato, pickles, their signature mightiest sauce and a side of fries. When I tell you I was shocked at how good it was. Our chef/server for the night should be secretly selling burgers on their own and bump up the price. Not to mention they were incredibly kind enough to charge my phone for me (I was dying on 5%). But back to the burgers. Maybe it was the hunger but I don’t think so. I had completely forgot my mission to take pictures everything I eat for the blog. By the time I remembered the burger was basically finished. Mighties definitely made it onto the list that night.

  • Kick You In The Mouth Spicy Crispy Chicken

    Still hungry?

    Do you like a good crunch? How about spice? Well this recipe has both. Additionally, this meal is beginner friendly. The spicy crispy chicken is a meal you can whip out at Thanksgiving and knock everyone’s socks off. The portions given in this recipe is meant for two people (or one really hungry me). Increase portion size as needed.

    Ingredients

    https://www.pinterest.com/sheatedatny/_created/
    • Carrots
    • Potatoes
    • 2 Scallions
    • 10 Ounces Chicken Cutlets
    • 3 tbsp Sour Cream
    • ¼ Cup Panko Breadcrumbs
    • ¼ Cup Monterey Jack Cheese (shredded)
    • 2 tsp Honey
    • ½ tbsp Frank’s Seasoning Blend

    Instructions

    1. Preheat oven to 425 degrees. Trim, peel, and cut carrots diagonally into ½-inch thick pieces. Trim and thinly slice scallions, separating whites from greens. In a small bowl, combine half the sour cream, ½ tsp Frank’s seasoning, and a big pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
    2. Melt1 tbsp of butter in a medium microwave-safe bowl for 30-45 seconds. Stir in panko, Monterey Jack, remaining Frank’s Seasoning Blend, and a big pinch of salt and pepper.
    3. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender for 15-20 minutes. Keep ½ cup potato cooking liquid, then drain.
    4. Heat a drizzle of oil and scallion whites in empty pot over low heat until softened for about 1 minute. Return potatoes to pot and mash with remaining sour cream and 1 tbsp of butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper to taste. Keep covered off heat until ready to serve.
    5. While potatoes cook, lightly oil a baking sheet. Toss carrots on one side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack for 5 minutes (you’ll add the chicken to the baking sheet after).
    6. While carrots roast, pat chicken dry with paper towels and season with salt and pepper. Mound panko mixture on top of chicken, pressing firmly to adhere (no need to coat undersides).
    7. Once carrots have roasted for 5 minutes, remove sheet from oven. Carefully place chicken, coated sides up, on the empty side. Roast on top rack until chicken is golden brown and cooked through and carrots are tender for 15-18 minutes. Transfer roasted carrots to a large bowl, adding 1 tbsp of butter and toss until melted.

    Divide carrots, mashed potatoes, and chicken between plates. Drizzle chicken with creamy Buffalo sauce and honey (or serve on the side for dipping). Garnish potatoes and chicken with scallion greens and serve. voila, you’ve made Spicy Crispy Chicken.

  • Italian Chicken Pasta: A Zesty and Spicy Treat For Your Tongue

    Italian Chicken rested on a bed of pasta surrounded by zucchini.

    If you’re anything like me, cooking something you’ve never done before can seem daunting. This Italian Chicken Pasta is a perfect start for beginners chefs that want to dip their toes in culinary. This recipe should take a little over half an hour and feed two.

    Ingredients

    • 1 Zucchini
    • 1 Lemon
    • 1 Clove of Garlic
    • 10 ounce Chicken Cutlets
    • Spaghetti
    • 1 tbsp Italian Seasoning
    • 1 tsp Chili Flakes
    • 1 1/2 tbsp Sour Cream
    • ¼ cup Parmesan Cheese
    • 1 tbsp Chicken Stock Concentrate
    • 4 tsp Olive Oil
    • 1 tablespoon
    • Butter
    • Salt
    • Pepper

    Instructions

    1. Bring a large pot of salted water to a boil. While the water boils, cut zucchini lengthwise into quarters; cut crosswise into 1⁄2-inch thick pieces. Peel and mince garlic. Zest and quarter lemon.
    2. Add spaghetti to boiling water. Cook, stirring occasionally, until al dente for 9-11 minutes. Keep 1 cup pasta cooking water, then drain the rest.
    3. While the pasta cooks, heat a drizzle of olive oil in a large, nonstick pan over medium-high heat. Add the zucchini stirring occasionally, until browned and softened for 4-6 minutes. Season with salt and pepper. Turn off the heat and transfer to a plate. Wipe out and keep the pan.
    4. next pat chicken dry with paper towels and season all over with Italian seasoning, salt, and pepper. Once zucchini is done, heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through for 3-5 minutes per side. Turn off the heat and transfer chicken to a cutting board to cool. Once cool, slice chicken crosswise.
    5. Heat a drizzle of olive oil in the pot used for spaghetti over medium-high heat. Add garlic, half the lemon zest, and a pinch of chili flakes. Cook, stirring, until fragrant for 20-30 seconds.
    6. Stir in 1⁄2 cup reserved pasta cooking water, stock concentrate, and juice from two lemon wedges. Simmer until thickened, 1-2 minutes. Turn off heat.
    7. Add spaghetti, zucchini, sour cream, and 1 TBSP butter to the pot with sauce and toss to coat. Add half the Parmesan and season with salt and pepper.

    TIP: If needed, stir in more reserved pasta cooking water a splash at a time until spaghetti is coated in a creamy sauce.

    Divide pasta between bowls. Top with chicken, remaining Parmesan, remaining lemon zest, and a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.

    Want to make dessert?

  • Fat Boy’s Burrito Co.: Dinner Wrapped in a Warm Tortilla

    A bowl of food from Fat Boy's Burrito Co.
    Fat Boy’s Burrito Co. Bellmore

    Ever wished for your dinner to come together in a single burrito? I’m not talking just meat, cheese rice. Fat Boy’s Burrito Co. has you covered. This establishment has a long menu of burritos, tacos, quesadillas and more. The allure of this Tex-Mex restaurant is not only their literal fat burritos but also the intriguing combinations of food they can stuff within tortilla casing.

    On my most recent visit I got the Fat Hangover. A burrito containing “buffalo chicken fingers, mac `N cheese, diced bacon, tots, onion strings, extra queso, BBQ sauce and blue cheese. Garnished with cilantro.” The sheer amount of food that’s packed within one tortilla is astonishing. Being almost as big as my head, it’s not something I can eat in one sitting. While the Fat Hangover had tater tots in it I still got the Fat Tots topped with melted cheese and diced bacon. The tater tots by themselves were delicious as a side. All in all if you want a meal with leftovers for tomorrow head to Fat Boy’s Burrito Co.

    Fat Boy’s Burrito Locations

    • 2496 Merrick Rd
      Bellmore, NY 11710
    • 4097 Jericho Turnpike
      East Northport, NY 11731
    • 1660 Old Country Rd
      Plainview, NY 11803
    https://www.instagram.com/p/Cx59FvsxUX8/?img_index=2

    Still Hungry?

  • Ricardo Steak House Bread Will Have You Begging For More

    Bread on a small cutting board with a small metal ramekin filled with marinara sauce from Ricardo Steak House.

    I’ve gone to Ricardo Steak House on more than one occasion. Maybe it’s the different locations or just specific dishes but I feel like the experience differed each time. Starting with getting into the restaurant. We highly recommend reserving a seat in advance. While you could try to do a walk in it’s best not to chance it. Once inside (or outside depending where you choose to sit) the atmosphere is a vibe. My most recent visit we sat in the back where the speakers weren’t so loud we couldn’t hear each other across the table. Every birthday celebration featured a variety of songs, such as 50 Cent’s “In da Club”; followed by waiters sprinting out with sparklers and a delightful ice cream brownie combo for the guest of honor.

    On to the food. One thing Ricardo’s is gonna do right no matter what is make bread. I don’t know what it is about it but each and every time I went the bread was delicious. Another guaranteed hit is their chicken satay. Glazed in a sweet and sour spicy honey sauce. One of my prior visits didn’t go so well but I blame that on my own poor judgement on how done I wanted my food. The lamb chops I ordered to well-done ended up being hard to chew and probably should’ve been medium-well. Another visit was mixed. On account that this is a steak house, not a seafood shack I probably shouldn’t have ordered clams. The 2nd Avenue Special comes with sautéed shrimp, clams, mashed potatoes and fresh spinach. Everything other than the clams were absolutely stunning. The clams, gummy. Hard to chew and even harder to swallow.

    If you want a steak, head to Ricardo Steak House. If you want seafood go somewhere else. Ricardo Steak House is located on 2145 2nd Avenue Bet. 110th & 111th St. Harlem New York, NY 10029.

    Want another bite?