Nugget Sandwiches

One of my favorite burgers as a teen was the $0.99 chicken sandwich at Jack in the Box. It was basically a fried chicken patty on a bun with a thin slice of lettuce. If it came with mayo I don't remember it or I must have always told them to hold the mayo because there is nothing, NOTHING, more disgusting than hot mayo. For less than $3, I could get two chicken burgers and a large cheap fountain drink from the ice house next door. It was perfect for a poor teen/young adult. It would be perfect for the working adult right now except it would cost closer to $6. Funny how that works, the price for a tasty lunch had doubled but my salary surely hasn't doubled in the 25 years since buying my first chicken sandwich.

Wanting to recreate my childhood memory and only have chicken nuggets on hand, I attempted to make an adult version of a chicken a sandwich.

Modifications Made:

Unlike the original version, a slice of Havarti cheese and three hamburger pickles were added. Instead of mayo, honey mustard dressing. Instead of wimpy iceberg lettuce, substantial butter lettuce.

Scaled for Likability: Good

Tasty as this burger was, an adult version of Jack in the Box it was not. The final product was more like a knock off version of a Whatachicken Sandwich, my favorite chicken sandwich from Whataburger. My favorite chicken sandwich that Whataburger no longer sells. Of course, being Whataburger, just because it is no longer a standard menu item doesn't mean it can't be had, you just have to create it from their vast selection of menu add-ons.

Using nuggets instead of patties made the burgers difficult to eat but the extra crispy from the nuggets was a nice touch to the softness of the bun. Butter lettuce was a nice touch but Romaine would have been better for another layer of crunch. Next time, I would also toast the buns before serving and have extra sauce on the side for dipping in instead of smearing on the bun. Hot sandwich, cold sauce. It's gonna be great!

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Eating Waffles

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