The Bad Wolf

Stuff I enjoy

wannajoke:

A bad idea
http://wanna-joke.com/a-bad-idea/
bahhahahah, nice

wannajoke:

A bad idea

http://wanna-joke.com/a-bad-idea/

bahhahahah, nice

ah, relaxing. I’d love to do with with my life.

(Source: dbvictoria, via green-bootlaces)

amuseyourbouche:

(via 60 vegetarian black bean recipes - Amuse Your Bouche)
what if he started throwing up? O.o the leaf blower would make him into a vomit cyclone…
scificity:

I would watch the hell out of thishttp://scificity.tumblr.com

I want this with all of my being.

scificity:

I would watch the hell out of this

http://scificity.tumblr.com

I want this with all of my being.

damnthatsdelicious:

Buffalo chicken beer chip dip

thanksdipping ideas
stressfreesummer2:

Zesty Lime Shrimp and Avocado SaladServings: 4 • Serving Size: 7/8 cup • Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g
Ingredients:1 lb jumbo cooked shrimp, peeled and deveined, chopped*1 medium tomato, diced1 hass avocado, diced1 jalapeno, seeds removed, diced fine1/4 cup chopped red onion2 limes, juice of1 tsp olive oil1 tbsp chopped cilantrosalt and fresh pepper to tasteIn a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste

mmmm

stressfreesummer2:

Zesty Lime Shrimp and Avocado Salad

Servings: 4 • Serving Size: 7/8 cup • Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g

Ingredients:
1 lb jumbo cooked shrimp, peeled and deveined, chopped*
1 medium tomato, diced
1 hass avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste

mmmm

(Source: )

culinaryconfessional:

Honey Sesame Chicken 4 chicken breasts, cubed 6 tbsp soy sauce (divided) 2 tbsp white wine 1 tbsp sesame seed oil 2 tsp sugar 3 tbsp cornstarch 6 tbsp flour 1 tsp salt 1 tsp pepper 1/4 cup orange juice 2 tbsp honey 1 tsp ginger, grated 1/4 tbsp oyster sauce 2 tbsp sweet chili sauce 4 tbsp ketchup 1/2 cup water 1 tbsp sesame seeds, toasted 2 scallions, sliced thin Vegetable oil for frying Place the diced chicken, 2 tbsp soy sauce, wine, sesame oil, and sugar in a large ziplock baggie and marinate for 2 hours in the fridge.  Heat the vegetable oil in a saute pan set over medium heat. In a bowl, combine the cornstarch, flour, salt, and pepper. Remove the chicken from the marinade with a slotted spoon, letting the excess liquid drain off. Then, working in batches, toss the chicken in the flour mixture, shaking gently to coat, and then toss in the frying pan with the hot oil.  Fry until golden brown and cooked through, about 4-5 minutes. Drain on paper towels. In the meantime, in a saucepan set over medium-high heat, whisk together the ginger, orange juice, honey, oyster sauce, chili sauce, ketchup, 4 tbsp soy sauce, and water. Bring to a boil, then lower heat to medium-low and simmer until sauce thicken, about 8 minutes. Pour the sauce over chicken and toss to coat. Then sprinkle with the sesame seeds and scallions and serve.  Approximate Nutritional Values: http://www.food.com/recipe/honey-orange-chicken-with-sesame-sauce-312086

Note to self: Make this

culinaryconfessional:

Honey Sesame Chicken


4 chicken breasts, cubed
6 tbsp soy sauce (divided)
2 tbsp white wine
1 tbsp sesame seed oil
2 tsp sugar
3 tbsp cornstarch
6 tbsp flour
1 tsp salt
1 tsp pepper
1/4 cup orange juice
2 tbsp honey
1 tsp ginger, grated
1/4 tbsp oyster sauce
2 tbsp sweet chili sauce
4 tbsp ketchup
1/2 cup water
1 tbsp sesame seeds, toasted
2 scallions, sliced thin




Vegetable oil for frying

Place the diced chicken, 2 tbsp soy sauce, wine, sesame oil, and sugar in a large ziplock baggie and marinate for 2 hours in the fridge.

Heat the vegetable oil in a saute pan set over medium heat.

In a bowl, combine the cornstarch, flour, salt, and pepper. Remove the chicken from the marinade with a slotted spoon, letting the excess liquid drain off. Then, working in batches, toss the chicken in the flour mixture, shaking gently to coat, and then toss in the frying pan with the hot oil.

Fry until golden brown and cooked through, about 4-5 minutes. Drain on paper towels.

In the meantime, in a saucepan set over medium-high heat, whisk together the ginger, orange juice, honey, oyster sauce, chili sauce, ketchup, 4 tbsp soy sauce, and water. Bring to a boil, then lower heat to medium-low and simmer until sauce thicken, about 8 minutes.

Pour the sauce over chicken and toss to coat. Then sprinkle with the sesame seeds and scallions and serve.





Approximate Nutritional Values: http://www.food.com/recipe/honey-orange-chicken-with-sesame-sauce-312086

Note to self: Make this

determinate:

personal/vertical/love ♥

determinate:

personal/vertical/love ♥

(Source: weheartit.com, via determinate)