I play the drums!
My recipe is pretty much the same aside from the method of cooking the chicken. However, I always add a dash of hot sauce, usually Louisiana or Frank's Red Hot, but I'm sure Tabasco or a another similar sauce would do. It adds a nice little kick to contrast the creaminess of the mayo and the cool of the celery.
Same price as a chip n' dip
The McGriddle is easily the greatest fast food breakfast sandwich known to man.
Pasta all'Amatriciana. Especially with bucatini.
Homemade chicken tenders.
Chocolate chip cookies and lemon bars!
Fried chicken, duh !
Any chocolates or candies with sea salt, or salt-water taffy. It's a tie!
Baba Ganoush or falafel.
A sandwich with whatever I got in the fridge, or grilled cheese.
Amazing! This guy never runs out of genius ideas!
Antipasto platter as an appetizer, then burgers, brats and other sausage, salad, slaw, potato salad!
Fried chicken and biscuits
The original fettuccine Alfredo as it is served at Alfredo's in Rome, where it was invented, is quite a bit different from the Italian-American version.
I wouldn't consider it low-fat or really healthy, but there is no heavy cream or starch, making it much lighter. The sauce is just butter and Parmigiano-Reggiano.
As long as really good cheese is used, I much prefer this version. I just think it has a lot more flavor than its Italian-American counterpart. It really shows how complex the flavors of Parmigiano-Reggiano really are.
But, of course, the way it is cooked here in America is sort of an Italian-American tradition. They're really like two different dishes.
Brownies or pie
Barbacoa or shredded beef
salt and pepper, keep it simple. Maybe a little garlic powder or chili powder, maybe oil.
Apple pie, no question
buttermilk, slightly spicy seasoned flour dredge, and deep fried in some good oil. Then I eat it with plenty of hot sauce and honey, or ranch, or both.
Guacamole or hummus.
Caprese salad, which isn't vegan, but it is meat-free.