It’s no secret that Whitey’s Jolly Kone has THE best shakes and freezes in the Sacramento area. Don’t believe me? Then read…
This,
This,
And this.
However, did you know that they are only open one Saturday a month? It’s a tragedy. It seems like my Whitey’s craving usually hits on the weekends when they are closed. So here’s my big SacFoodies secret…this summer, Whitey’s is going to be open every Saturday! This is great news for milkshake lovers (like me!) from across the region.
Going to a River Cats game? Then head on over to Whitey’s for a quick treat before the game.
Love checking out really cool classic cars? Head on over to Whitey’s on the third Thursday of the month where it’s “Cruise Night” and you can step back into the ‘50s and ‘60s and hang with other car enthusiasts in the area.
And if you haven’t heard, Whitey’s has the most delicious peach milkshakes. These frozen treats are only available in July and August when peaches are in season and are definitely worth waiting for in the 100+ degree heat.
Whitey’s Jolly Kone
1300 Jefferson Blvd (at 13th Street)
West Sacramento, CA 95691
(916) 371-3605
Mickey Mouse Cake
I love a good party, especially when it’s my son’s birthday party. Weeks (OK, months) in advance, I’m cooking up themes, menus, games, decorations…but one piece of party puzzle I leave to the experts…the cake! Yes, I realized long ago that I can bake up a tasty cake, but my decorating skills are definitely lacking. Last year I met Tessa of Style Sweet CA (formerly known as The Frosted Cake Shop), and she is an official member of the Birthday Party team.Tessa’s cakes have become an anticipated focal point of my son’s parties beginning with the Special Agent Oso masterpiece she created last year. Since a Thanksgiving trip to Disneyland last year, my son has been obsessed with Mickey Mouse, so I once again turned to The Frosted Cake Shop to create a culinary work of art, and hot diggity dog, did Tessa deliver! Not only is this just the cutest cake, but it tasted delicious as well with moist chocolate cake and buttery vanilla filling.
The Frosted Cake Shop
1820 29th Street
Sacramento, CA 95816
916-453-1981
Photo courtesy of The Frosted Cake Shop
One of Our Favorite Things: Tabasco Green Jalapeno Pepper Sauce
I have many “favorite things” in my kitchen. I often pull out the Le Creuset Dutch oven to boil, sauté or braise. I adore Kitchen Basics Chicken Stock. And I think tongs may be the most underrated utensil in the drawer. But the one thing that I’ve become borderline obsessed with, and is my 2011 “Favorite Thing” is… (cue the booming Oprah-style intro) Tabasco Green Jalapeno Pepper Sauce! Yes, the mild jalapeno/vinegar condiment tops my list this year and has been the star of breakfast, lunch and dinner all year long at my house. I’ve always been a fan of the original Tabasco, but this milder sauce is so much more versatile, and because it’s not as spicy, I find myself just pouring it on. I’m hoping Santa is a SacFoodies reader because I’ve been very good this year, and I’m hoping that more Tabasco Green Jalapeno Pepper Sauce finds its way into my stocking.
Pumpkin Soup
When I heard we were doing a SacFoodies Thanksgiving potluck, I knew I had to bring my all-time favorite T-Day dish…my mom’s Portuguese-Style Thanksgiving. But since I’ve shared this recipe twice on the blog, I thought it was time to venture out of my comfort zone and try something new. I love soup and my favorite “theme” we’ve done thus far has definitely been our Soup Series, so I knew that’s what I wanted to prepare for our feast. But finding a recipe that hit the flavor profile I was looking for wasn’t happening. I wanted something that was sweet, spicy, smoky and had some added texture and crunch – all in one spoonful. So, I took matters into my own hands and created the following recipe using techniques I’ve used in preparing other favorite soup recipes over the years. I like my soup with a little kick, but for a more mild flavor, just add less cayenne pepper.
Pumpkin Soup
Ingredients
1/2 pound bacon, chopped
2 medium onions, chopped
29 ounces chicken stock
2 1/2 pounds potatoes, peeled and cubed
5 1/2 cups canned cooked pumpkin
4 cups half-and-half
3/4 teaspoon cayenne pepper
1 1/2 – 2 teaspoons kosher salt
3/4 – 1 teaspoon freshly ground pepper
1 cup crème fraiche
Freshly snipped chives
Directions
In a large pot, cook bacon until crisp. Remove from pot, leaving bacon fat in the pot, and set aside. Add chopped onions and saute over medium heat until onions are translucent. Add stock, potatoes and pumpkin and cook until potatoes are tender. Remove from heat and let cool to room temperature. Puree using an immersion blender (or blend in batches in a blender or food processor and return to pot) until smooth. Add the half-and-half, cayenne pepper, salt and pepper and heat through.
When serving, add a dollop of crème fraiche, crisp chopped bacon and freshly snipped chives.
Makes 12 servings
Wordless Wednesday: Mini Open-Faced Steak Sandwiches
Mini Open-Faced Steak Sandwiches on Garlic Bread with Provolone and Parsley Oil from Bobby Flay’s Grill It!
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