NE 16th and Alberta
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I know this looks kind of gross… but it’s actually amazing.
This is the Reggie from Pine State Biscuits on Belmont. Fried chicken, cheese and bacon, covered in gravy on a fresh baked biscuit. Perfect for when you want to start your day off fat. You can even make it a deluxe and get a egg on top.
I do recommend that you go on a nice day, get your food to go and go eat in the park. Pine State Biscuits is quite small inside and can be terribly overwhelming.
I just received this weeks copy of Us Weekly* and for the FIFTH WEEK IN A ROW Jon and Kate are on the cover. I think this is a bit much. I mean, these people are reality stars, not real stars. Reality stars on TLC, no less.
Aren’t there any real celebrities getting into shenanigans? No? Lilo? Come on!
I’l admit that Kate’s hair is amazing, but that’s hardly worth 5 weeks of coverage. It’s worth 3 weeks, tops.
* Yes, I do have a subscription to Us Weekly. This guy came to my door selling magazines one night and I couldn’t seem to say no.
Not that I regret it. It’s kind of the highlight of my Friday.
Calzones have become one of my favorite meals to make. You can stuff them with pretty much anything you want, they’re easy to put together and they make awesome leftovers. In fact, they’re almost better after a day or two in the fridge once the ingredients really get to know one another. I recommend them if you’re looking for stuff to bring to work for lunch.
The dough:
Pre-made! I’ve made them using Trader Joes pizza dough in both white and whole wheat. Both ways are delicious. I also used Pillsbury pizza dough once and, well… they were really good, although probably a lot less healthy.
One bag of dough makes about four calzones. I usually end up with about twice that much filling, so it’s better to just go ahead and make eight. They keep really well. You won’t regret it.
Filling:
Filling can be pretty much whatever! What’s your favorite flavor of Hot Pocket? Make that!
I’ve made them Tex-Mex style and Italian style in the past, but really the possibilities are endless.
For the Tex-Mex calzones (empanadas?) I put some lean ground turkey in a pan, seasoned it with salt, pepper, chili powder and cumin and cook until browned. Then add green and red pepper and onion. Other ingrediants would work, too. Jalepenos, olives… Whatever sounds good. When the veggies are softened up a bit, the fillings done. Then I form the dough into flat discs, about 8 inches across and dump some of the filling on top. Sprinkle with cheese and then fold the dough over and pinch the edges to seal.
Italian style is even simpler. I just heat up some pasta sauce, add Trader Joes chicken sausage and maybe a little onion or fresh basil or whatever is kicking around, looking delicious. Then I form my discs, add my filling and top with mozzarella.
When the calzones are formed, place them on an ungreased cookie sheet and bake at 425 for about 12 minutes, or until they start to brown.
These are like a gift to your future self. Nothing makes me look forward to lunch more than knowing I have calzone waiting for me.
Raising alpacas for fun and profit— mostly for profit.
Doing a little research…
