This is a Socialstars sponsored post for McDonald’s® Chicken Select Tenders, #McDPartners. All opinions are my own.

Well, I had a nice and productive lunch! I researched schools for my little boy who’s old enough for NYC’s Universal Pre-K program in the fall. Pretty cool. While I did that, I enjoyed a delicious care-free lunch of Chicken Select Tenders from McDonald’s®.

Yes, that’s right… McDonald’s® Chicken Select Tenders have returned!

In 2013, I was bummed to see ’em go; but, like the glorious McRib (when is that coming back, btw?), McDonald’s® brought back their satisfying 100% real tenderloin strips of fresh chicken for fans like myself.

Chicken Select Tenders are available on their own… or as a combo.

I did the later on this afternoon, because I can’t resist an icy, cold Coca-Cola from McDonald’s®.

My tenders made for a tasty, care-free, lunch while I used my hour to focus on finding schools that best suit my son.

Surprisingly, this whole NYC Universal Pre-K admission process hasn’t been as scary as I thought it would be. The Department of Education did a nice job structuring it.

Will you be enrolling a child into the NYC Universal Pre-K system in the future? Try not to sweat it.

Here are three helpful tips that might save you a bit stress:

1. The year your child turns four, mark your calendar for the first of February and the first of March.
   At the first of February, call the NYC Department of Education and discuss the process ahead of time. The folks at the DOE are really nice. Also, provide them with your address so you can find out if you’re zoned for a local Pre-K program. When I made this same call in February, I learned pretty much everything about the process… and felt more at ease leading up to the enrollment period. At the first of March, start keeping a daily eye on the DOE website for important information and dates involving the start of enrollment… which usually begins around mid-March and lasts until mid-April. In 2015, it started March 16th and lasted until April 24th.
2. Don’t rush to submit your child’s application within the first couple days of Pre-K enrollment.
   It’s not first come, first served. The DOE wants parents to use the month-long period to gather information and research schools before submitting their child’s application.
3. Don’t have time to tour all the schools with Pre-K programs in your district? Figure out which schools are the most important for you to visit by looking up their progress reports on the DOE website.

Hope you find these tips helpful.

Good luck with Pre-K enrollment, and enjoy the return of McDonald’s® Chicken Select Tenders!

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GameTimeGrub #CollectiveBias

So what did you all think of the all-star festivities over the weekend? Pretty fun, right? I decided to watch the shootout and (surprisingly good) dunk competition from the warmth of my home. As a snack, I warmed up a bag of all-natural Alexia Smart Classics Crinkle Cut Fries, and made a Lemon Peppercorn Dip to dunk ’em in. Outstanding.

I love peppercorn sauce on steak… and it’s such a luxury when there’s enough left over to dip fries or onion rings in.

So Saturday night, I made this delicious peppercorn dip in roughly the time it takes to conveniently heat up Alexia gourmet frozen fries.

Here’s a step-by-step tutorial on how to make the same Lemon Peppercorn Dip using ingredients found at Walmart…

1. Pre-heat the oven to the desired temperature found on the back of your favorite bag of Alexia Fries or Rings. Do this about 30 minutes before making the dip.

2. In fifteen minutes the oven should be ready to rock-n-roll. Arrange the frozen potatoes in a single layer on an 11″ x 17″ baking sheet and slide them in the oven.

3. Over a low flame, heat 1 teaspoon of olive oil in the base of a medium size skillet.

4. Add 1 tablespoon worth of shallots and butter and 2 tablespoons of green peppercorns (in brine) to the skillet.

5. Now is probably the time to stir the Alexia fries or rings halfway.

6. In about three minutes time, the shallots will be soft. Add 2 tablespoons of balsamic vinegar to the pan and cook for about a minute.

7. Then add (and stir) 4 teaspoons of flour until it is absorbed into the other ingredients. This should take about a minute.

8. Add 1 cup of beef broth and 2 large lemons worth of zest to the skillet, and let it reduce to half for the next 5 minutes. Use a medium flame and stir occasionally.

9. Add 1/2 cup of heavy cream to the skillet and stir. Let the sauce thicken over the next 5-6 minutes using a low flame. Stirring occasionally, this is when you might think, ‘This looks like peppercorn sauce!”

10. Add 1 tablespoon of butter to the skillet and stir.

11. Add salt to taste.

12. Pour into a small serving bowl and garnish with a few curls of lemon zest.

13. Remove Alexia fries or rings from oven, and plate.

14. Enjoy!

As I mentioned before, all the ingredients for Lemon Peppercorn Dip can be found at Walmart;

And, be sure to stop by the Ice Cream aisle, and grab a bag of your favorite Alexia Frozen Fries & Rings to compliment this game time indulgent dip.

Need more recipe ideas to compliment Alexia Frozen Fries & Rings and the next sporting event you are hosting?! This right >>> HERE <<< is a nice resource.

Enjoy the rest of the basketball season everyone!

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Skillet desserts are really fun. A few months back, my son and I made that amazing S’mores Dip from Fab Fatale. Then there’s Spiced Blog’s embiggened Cast Iron Skillet Chocolate Chip Cookie that got me thinking…

Can I make my favorite childhood cookie into a giant Skillet Chocolate Crinkle?

Well, that answer is yes.

Instead of making teaspoon-sized crinkle balls out of the chilled batter – like instructed by Bette Crocker’s recipe; I made one roughly the size of a racquetball ball (2.25″ dia.) before rolling it in confectioners sugar.

I centered it in a 6 inch skillet coated with PAM – and a light dusting of flour – before sliding it into an oven preheated to 300°. Yes, 300°. I tried several times to pull it off at 350° – like the original recipe instructs; but the cookie would bake too quickly on the outside before the inside could finish.

Let the chocolate crinkle bake for 30-35 minutes, but check in on the cookie after 10 minutes and 25 minutes.

At 10 minutes, look to see if the crinkle is spreading evenly in the skillet. If it is not, tilt the skillet slightly to slide the melting crinkle ball into the center of the pan.

After 25 minutes, the cookie should be minutes away from being done.

You will know this when the outside of the cookie is firm (or solid) and the very center of the cookie is a little darker brown and there’s still a bit of wet batter sheen.

Remove the cookie, and let it finish cooking in the skillet on a wire rack or hot pad.

Once the cookie has finished cooling for 10-15 minutes, the Skillet Crinkle can be enjoyed a number of ways.

If you’re a fan of crinkles, here’s the recipe for the Skillet Chocolate Crinkle Cookie featuring Ghirardelli chocolate.

Also, take a look at the fun skillet and crinkle related recipes I rounded up from some food bloggers I admire.

This Post was selected as a Sunday Funday Linkup Fav at FabFatale.com

Chewy Lemon Burst Cookies from KevinIsCooking.com

Peach & Bourbon Upside Down Cake from FabFatale.com

Nutella Stuffed Red Velvet Chocolate Chip Cookies from SharedAppetite.com

Peanut Butter & Chocolate Skillet Cake {Flourless} from RunninSrilankan.com

The post Skillet Chocolate Crinkle Cookie appeared first on Snack Fixation.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BackToBalance #CollectiveBias

December. January. February. Three months of the year where my half marathon training is forced to slow down – due to holidays, weather, and a touch of laziness. Since my runs either get shorter or fewer; I lean on smart, indulgent snacks like SKINNY COW® Divine Caramel Filled Chocolatey Candy and these NEW Mocha Latte Flavor Creamy Iced Coffee to get Back to Balance.

My next half marathon is scheduled for the first weekend in May. That means – between now and March – I’ll be running in a snowy, icy Riverside Park.

Runs will be shorter in distance (3-4 miles), and probably only a couple times a week. I won’t burn as many calories as I normally do.

I wish pulling my little boy through the snow would eliminate the rest… but it doesn’t.

While I slouch on my runs for the next month, I’ll frequently snack on Divine Caramel Filled Chocolatey Candy at night when watching my favorite winter shows like Justified, Archer, and Episodes.

Introduced to me by Walt & Liz, Divine Caramels are a Snack Fixation going on 2 years.

I enjoy them all year long, but more so at this time of year when it’s difficult to burn the same number of calories I do in the summer.

I keep mine chilled in the fridge so they *snap* when I bite into them. Love ’em crunchy.

These caramels aren’t the easiest to find in Manhattan though. Upper West Side grocery and drug stores can’t keep on the shelf. Most of the time, I stock up on them at Walmart.

They can be found in the candy aisle… just past the pharmacy… but before the refrigerated milk units.

On my most recent trip to the superstore, SKINNY COW® held a tasting where I got the opportunity to sample some of their other tasty treats – including the NEW Creamy Iced Coffees. Ha! Another delicious way to both treat myself and get Back to Balance.

They come in three flavors – Mocha Latte, Vanilla Latte and Creamy Cappuccino.

I enjoy the rich, creamy Mocha Latte flavor when I get on the computer in the morning. It’s only 120 calories.

SKINNY COW® Iced Coffees are so new at Walmart, they are tricky to find. Even the super nice gals stocking the shelves weren’t quite sure where they were located in the store.

My local Walmart keeps their stock of SKINNY COW® Iced Coffee inside those refrigerated milk units on the bottom shelf – straight back, past the pharmacy and candy aisles.

Keep your eyes peeled though! Since January 15, SKINNY COW® Iced Coffees are sold in the coolers at the front of Walmart. Very grab and go!

What are your favorite SKINNY COW® treats? Is it one of the chocolatey candies like the Dreamy Clusters? Or maybe, it’s a frozen snack like the Vanilla Almond Crunch Dipped Bars? Let me know in the comments section below! I’m always interested in trying another awesome SKINNY COW® treat for the first time.

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Ever since being introduced to NUCHAS in Times Square, I love eating empanadas. Now, I enjoy making them as well. A while back, I made an Apple & Pear Filled Sweet Empanada inspired by my favorite item (and Snack Fixation) on the NUCHAS menu; now, I want a good Buffalo Chicken Empanada in my repertoire.

Last week, I made a delicious one… just in time for the Super Bowl.

Using Frank’s RedHot Buffalo Chicken Dip recipe as my base recipe, I tweaked the ingredients slightly to get the empanada filling just right.

It’s juicy shredded chicken seasoned with salt and celery salt – mixed in with Philadelphia Cream Cheese, crumbled blue cheese, blue cheese dressing and… of course… FRANK’S RedHot Buffalo Wings Sauce.
.

Because making empanadas isn’t exactly a “ten minute meal”, I prepare and place the filling in the fridge the day before I wrap and bake these handheld treats.

This allows me to split the work in half… as well as, chill the Buffalo Chicken filling so I can really pack each empanada full with tasty Buffalo chicken.

Also, it helps firm up the creaminess so wrapping each empanada isn’t a messy endeavor.

Here’s the recipe for these delicious Buffalo Chicken Empanadas featuring FRANK’S RedHot Buffalo Wings Sauce.

You can also try Frank’s RedHot Buffalo Chicken Dip by visiting their website for the recipe. Just keep in mind, you might wanna reduce the amount of crumbled blue cheese in the recipe. A full cup was too much for my empanadas, and I could see that being the same for the dip.

Enjoy!

This Post Is Linked To These Great Parties:
Sunday Funday Linkup

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You know what’s seriously good? This Lemon Cranberry French Yogurt Cake with Sugar In The Raw topping. It’s inspired by that amazing Lemon French Yogurt Cake recipe from The Bon Appétit Test Kitchen.

My super sweet neighbor introduced this wonderful treat to Clint & I a few weeks ago. Her delicious adaption includes cranberries. Brilliant idea on her part.

The added tartness to this lemony sweet bread makes it an an awesome snack – one I have trouble controlling myself around.

Clint liked it so much I’ve made the recipe several times, with… and without cranberries. In my opinion, my neighbor’s berry idea is a must when making this recipe; otherwise, it’s a simple cake asking for a little more complexity.

Similar to my Crunchy Raspberry Bread recipe, I added a crunchy layer of Sugar In The Raw to top. Crazy good!

I ate so many slices over the holiday season, I gave myself heartburn… several times. Oh well, it was worth the Zantac in order to devour more.

Here’s The Bon Appétit Test Kitchen recipe with a few alterations so you can make Lemon Cranberry French Yogurt Cake with Sugar In The Raw topping yourself!

Happy New Year, everyone!

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Have you ever visited FabFatale.com? It’s an awesome lifestyle blog I visit pretty frequently.

I really enjoy the collection of clever ideas at the Sunday Funday LinkUp. For example, it spotlighted a fantastic Taco Seasoning infused hummus dip that I now make all the time. Try it… it’s good stuff!

Also, I love the recipes on this blog – like the Oven Toasted S’mores Dip.

A few months ago, I made this chocolaty snack for Clint & I while watching an Ohio State football game. It was a huge hit with the both of us, and we’ve made this gooey treat several times since.

We love scooping up toasted marshmallow and melted chocolate with crispy graham crackers from the comfort of our couch.

The recipe calls for the same three ingredients used in traditional s’mores… plus the inclusion of a small cast iron skillet.

Visit Fab Fatale >>> HERE <<< to get the detailed recipe for the Oven Toasted S’mores Dip.

Enjoy! It’s a great snack.

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This is a sponsored campaign written by me for Halos. #HalosFun

It’s that time of year again… Halos mandarins are on the shelves at TARGET! To celebrate one of nature’s best snacks, I’m sharing an awesome cookie recipe using these easy-to-peel, seedless oranges. It’s for White Chocolate Chip Cranberry Cookies covered in refreshingly sweet Halos Mandarin Icing.

The recipe was conceived while visiting my closest friend’s family in Lancaster, Ohio. Walt’s wife, Liz, is a wonderful baker and cook; and this time of year, her kitchen is always filled with delicious treats still warm from the oven.

Working with her, we created this Mandarin Orange Iced White Chocolate Chip Cranberry Cookie using California-grown mandarins from Halos.

In both the cookies and the icing, there’s freshly squeezed mandarin juice…

As well as, grated rind for both flavor and decoration in the icing.

Bite into one of these, and the refreshing mandarin orange icing might have you sneaking one cookie after another.

This recipe makes 3-6 dozen cookies depending on how big you make ’em.

Also, when icing the cookies… if you want a thick frosting resting on top of the cookie, be sure to ice them after they cool.

Want more of a glaze? Brush ’em with the orange icing while the cookies are still warm from the oven.

White Chocolate Chip Cranberry Cookies covered in Halos Mandarin Icing roughly requires 6 squeezed and grated oranges.

So don’t fret… there will be plenty of Halos still left to snack on.

Wanna check out some other excellent recipes using Halos mandarins? Here ya go…

Cranberry Mandarin Orange Bread from David at Spiced.

Holiday Citrus Sparklers from Matt at Real Food by Dad.

Citrus Spiced Apple Cider from Heather at It’s a Lovely Life.

The post White Chocolate Chip Cranberry Cookies with Mandarin Orange Icing appeared first on Snack Fixation.

Over a 10 years ago, I fell in love with pho on my trips to Hung Vuong Supermarket in Philadelphia. Since then, I’ve had the hardest time finding good pho in New York… anywhere for that matter… but I found a great one the other night at OBAO Noodles and BBQ in Hell’s Kitchen.

Three years in a row (2011-2013), OBAO was chosen as a Michelin Bib Gourmand (Inspectors’ Favorites for Good Value).

Also, three dishes on their menu are Michelin Recommended. I dined at OBAO last week, and tried two of ’em. One of those was a pho.

OBAO’s Pho Bo is thinly sliced rare beef; braised brisket hiding at the bottom; and rice noodles submerged in a really delicious ginger anise beef broth. Outstanding!

It’s a huge bowl of soup that’s so good I pushed myself to continue eating… well after I was full.

The other Michelin Recommended item was the Spare Ribs on Sugar Cane Skewers appetizer. I’ve never had anything like this before.

Basically, you pick up one of these sugary skewers with one end, and dip the honey mustard glazed pork portion into a hoisin peanut dipping sauce. The result was uniquely savory, sweet and very crunchy. I can’t wait to have it again.

Heck, I’m trying to hunt down sugar cane in New York so I can make something similar at home.

OBAO Noodles and BBQ is definitely a restaurant I would drag both friends from in and out-of-town; because of how good it is. The food, service and decor impress.  Can’t wait to try other items on OBAO’s menu like the Beef Luklak.

There are three locations across Manhattan – two in Midtown and one in the Financial District.

OBAO Noodles And BBQ – Twitter | Facebook | Instagram | Locations

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The Wolfpack is back! No, not Phil, Stu, Alan and Doug from The Hangover. I’m talking about Chris, David, Mike and myself from this summer’s Chopped Cooking Challenge: Food Blog Edition.

We’re together again to celebrate a special Wolfpack Thanksgiving… and introduce an awesome new addition to the gang – Matt of Real Food By Dad.

We’ve prepared 5 delicious Turkey Day recipes for that bottomless stomach we hope the Thanksgiving Gods will bestow upon us.

My contribution to the table on Thursday are these really fun Candied Pecan Pie Muffin Bites.

They are the perfect little treat to hide inside one of those cloth-covered baskets at the big meal or breakfast.

Don’t you love sitting down at a table and discovering what’s underneath one of these? It’s like a little present waiting to be opened.

Spiced with a touch of cinnamon, these mini muffins are not only filled with crushed pecans… they are topped with one of my biggest Snack Fixations – cinnamon candied pecans. There’s one movie theater in Manhattan where I love to see films because they sell warm candied pecans – the Regal Union Square Stadium 14.

These Candied Pecan Pie Muffin Bites are fantastic… and surprisingly filling. At the bottom of this post is the recipe if you’d like to surprise your family at the table with ‘em this Thanksgiving.

Now, lets talk about what else the members of The Wolfpack are cooking up…

Chris of Shared Appetite prepared a great hor d’oeuvre to stuff our faces with during the games – an Acorn Squash Crostini with Ricotta, Bacon and Fried Sage.

David of Spiced Blog is gonna fill the kitchen… heck, the house for that matter… with the glorious smell of bread with these Easy Yeast Rolls.

Mike of The Iron You is waking up at the butt crack of dawn, and whipping up these Sweet Potato Pie Waffles for breakfast.

Finally, Matt made his “I’m going back for second and thirds” Butternut Squash Stuffing.

Are you making a new recipe… or trying something different this Thanksgiving? We’d love to hear what you’re preparing in the comments section below!

Happy Thanksgiving, Everyone!

This Post Is Linked To These Great Parties:
Sunday Funday LinkUp
Show Stopper Saturday

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