I know what you’re thinking to yourself. You’re thinking, “What the hell, Amanda! Did you decide to drop off the recipe writing train for good?” In reality, that couldn’t be further from the truth. I swear!! For the past few months I have been pouring everything that I have into the FoodPornDaily cookbook (that’s simply filled to the brim with recipes-duh), which will hopefully hit shelves before the holiday season this year! (Finger’s crossed!)

My deadline is at the end of March, so that means one more sad month of neglect here on What We’re Eating but coming April, I promise at least two new recipes a week… and even a wordless wednesday! If I don’t fulfill my promise you can call me a lying sack of shit and drag my name through the dirt. K? (just not in public forums. I’ll give you my phone number and you can tell me that to my face… and I mean you can literally take a physical, 3-D cut-out of my name and drag it through some dirt. Hey – I still gotta try to sell some books in the fall!:-P)

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There’s something I haven’t told you… we’re adopting!!! Adopting a newbie food blogger that is! When I popped onto to twitter the other night and saw the lovely Kristen’s tweet about needing more veteran bloggers for the fourth round of her Adopt-a-Blogger program, I knew the timing was right. I mean, I’m pretty sure that we constitute a veteran bloggers as we’ve been around for nearly FIVE years… and I’ve been wanting to meet some of the newer folks that have popped up into the food-blog-o-sphere.

Anyway, we are officially adopting Snacksgiving, a food blog based out of Zurich, Switzerland. I don’t yet know if Snacksgiving is written by a male or a female, a bot or a human, but I’m hoping whoever they are, they have as deep of an interest in food blogging as I do! I can’t wait to be the bestest big sister blog evah! So, Snacksgiving, I’m here whenever you need me. Just let me know how I can help!

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We’re eating sweet and spicy chicken wings baked in a sriracha, peach and soy glaze.

I freaking love football… and not just because it makes cracking a beer at 10am completely acceptable. I love it for the intensity of the game, the astounding athleticism of the players, the fanatical crazy fans and yes… the tailgating food. Tailgating food changes from region to region, and while in Baton Rouge you’ll see tons of people eating gumbo or jambalaya in San Diego it’ll be tangy ceviche and carne asada tacos. One of the tailgating foods that seems to be in every region of the country is the almighty buffalo wing… and I must say, thanks, Buffalo, for such an awesome creation! If there’s a heaven, I hope it’s filled with calorieless buffalo wings, blue cheese dressing, bacon and good beer.

Anyway, our friend Justin’s family makes this thing they call Hawaiian chicken that is basically fried chicken braised in canned peaches. When I first learned about this dish, my initial response was – why’s it called Hawaian chicken? Shouldn’t it be Georgian chicken if we’re assigning it a state. Do they even grow peaches in Hawaii? After I was able to let that thought leave my mind, I started thinking about how good some spicy peach chicken wings would be and ba da bing ba da boom the conception of these sweet and spicy sriracha peach chicken wings! I’m not going to call them hawaiian chicken wings, cuz that name still boggles my mind, but Justin’s family definitely gets credit for inspiring this dish. These wings were a freaking delicious consolation prize for us while watching in pain as LSU lost to Penn State in the Capitol One bowl game. I would make these wings again this weekend while I watch the NFC championship game but I don’t want to do anything to jinx the Saints… I mean, LSU did lose the game while we were eating these wings…

Recipes in this post:

• Sriracha-Peach Chicken Wings

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We’re eating sweet and peppery Brunswick stew filled with shredded chicken, smoked ham, tomatoes, potatoes, corn, and butter beans.

There are Brunswick counties in Georgia, North Carolina AND Virginia. Apparently all three of these states like to claim this traditional hunter’s stew as their own. While I have no idea of its actual origin, I would guess that the version I grew up eating was likely the Virginian since I was raised in the Blue Ridge Mountains and my dad’s family comes from the Tidewater region of Virginia – a little over an hour away from Brunswick County.

Here is pretty much all I remember from eating the Brunswick stew that my dad made when I was a wee little child: it had a sweet tomato-y base with shredded meat, corn and butter beans… and it was heavy on the the black pepper. In addition to my memory of the basic ingredients, I recall how much I thoroughly loved the dish. Maybe it was the sweetness and the heartiness or the fact that it was most often served on a cold wintery day, but something about this stew appealed to me as a child and still appeals to me as an adult. My tastebuds may have prefered to use dark meat chicken (or rabbit, really) rather than boneless skinless chicken breasts, and bacon to season rather than lean smoked pork, but my desire to make this a healthy soup won out. The recipe below is not a traditional brunswick stew, but a relatively healthy version whose flavors are remniscent of the stew I remember eating from my childhood. I hope you enjoy it as much as I do. (Ooooo and if you can, make it a day in advance because, like all stews, it tastes way better on the second and third day!)

Recipes in this post:

• Brunswick Stew

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We’re eating classic bbq pulled pork sandwiches dressed with coleslaw, hot sauce and barbecue sauce and served on a freshly made kaiser roll.

Happy New Year! As 2009 rolled to a close we decided that rather than staying up late and ringing in the new year we would wake up early and head over to our friends Nicole and Justin’s house for a day long celebration of watching two back-to-back bowl games followed by some serious rocking out (to Rock Band of course).

One of the perks of being real-life friends with food bloggers is that you get to eat what they’re cooking! We decided that since Nicole was making some kaiser rolls for her blog, I would make some complimentary pulled pork to go on them. Normally I would have gone crazy and done some untraditional seasoning for the pork roast, but when the time rolled around for me to make the pork I was in a classic, nostalgic kind of mood. Thus here is my recipe for classic southern pulled pork. If you have a smoker, then by all means, please use it! Unfortunately I don’t have a smoker so the recipe below is using the low and slow oven-roasting method. If you end up giving this recipe a try, we’d love to hear how it worked out for you in the comments section below!

Recipes in this post:

• Low and Slow Oven-Baked Pulled Pork

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We’re eating two types of puff pastry turnovers. One is filled with roasted carrots, eggplant, sage, and chevre and the other is filled with tangy shredded barbecue chicken.

With the holidays directly around the bend AND the college football bowl games upon us, these savory turnovers make great finger food for any social event. Or, as in our case, anti-social event where you can hoard them all to yourself and make a meal out of them like T and I did. Not that I suggest eating 8 huge-ass turnovers all in one sitting! That would just be wrong.

I decided to be nice to our herbivore friends and make one of the fillings vegetarian while using up some leftover cooked chicken we had in the fridge for the other set. If you don’t have any leftover chicken in the fridge and you don’t feel like cooking the chicken yourself you can always go buy a rotisserie chicken and shred that puppy up. Rotisserie chickens are god’s gift to the lazy man. Also, a Facebook friend mentioned to me recently that he couldn’t stand puff pastry…the eating equivalent to nails on a chalkboard. If you fall into that category but still want to makes some turnovers, I would suggest using the cream cheese pastry crust I used for these sweet fig turnovers. We’d love to hear how they turn out for you down in the comments section if you end up making them!

Recipes in this post:

• Roasted Veggie & Chevre and Tangy BBQ Chicken Turnovers

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