My First Blog Post

Welcome !!

” Meals Make The Society, Hold the Fabric Together in Lots of Ways That Were Charming and interesting and intoxicating to Me. The Perfect Meal, One of the BEST Meals Occur in A Context That Frequently Has Very Little to Do With The Food itself “

— Anthony Bourdain

Hey Guys ! Welcome to My Food & Travel Blog. I Look Forward to Sharing Recipes and Restaurant Reviews With You All. Subscribe Below to Get Notified When I Post New Updates.


About Me :)

Hey Whats Up Guys ! My Name is Mookie, I Am A 24 Year Old Foodie Who LOVES To Travel and Explore New Places, Restaurants, and Recipes . Cooking Has Been My Passion Since As Long As I Can Remember and My Goal in Life is To Have My Own Food Business . . . Not Quite Sure What I Want to Do Yet but it’ll Definitely involve Food . Im A Born and Raised Floridian Who Currently Resides in Duluth, Ga. Where im Working On Achieve My Dreams.

Why Did I Start This Blog ?

  • To Share My Cooking Journey
  • To Share New Recipes That I Come Across
  • Give information & Reviews on Local Restaurants and Attractions in The Atlanta Area

I Want to Share My Thoughts, Opinions, and ideas With Any Other Foodies & Travelers That Visit the Area. I Hope You Enjoy My Cooking Journey As Well as Reviews on Some of The Local The Amazing Places Atlanta has to Offer.

Homemade Hot-Wings

One Thing That I Could Literally Eat Everyday for The Rest of My Life is Chicken. Weather its Fried, BBQ’d, Baked, or Smothered in Gravy, You Name it! One of My All Time Favorites are Hot-Wings. Now With Fried Chicken Being One of the First Foods I Learned How to Make, I Knew I Could Easily Perfect This Recipe but I Needed to Get My Sauce Just Right.

ingredients Used:

  • 1 Bag of Party Wings
  • Flour
  • Sazon-Goya Packet
  • Hot Sauce of Your Choice
  • 1/4 Stick of Butter

Now Of Course You Want To Start By Cleaning, Seasoning, and Frying Up Your Chicken Wings to Your Liking. I Seasoned Mine With Creole Seasoning and A Little Goya-Sazon. I Also Like to Add Some Goya to My Flour Mix That I Coat My Chicken in Before Frying. I Fried Up My Wings Then Placed them in the Oven So They’d Stay Warm. Now its Time to Get Saucy.

As I Say in All My Blogs,” Everybody’s Taste Buds Are Different So Go With What Works for You.” What I Season My Food With My Be Too Salty or Too Bland to You So I Like to Let Everyone Freestyle in Their Own Way. For My Wing Sauce I Decided to Use Valentina Mexican Hot Sauce. In A Large Bowl I Put My Wings , 1/4 Stick Melted Butter, A Few Shakes of Pepper & Maybe About Half Cup of Valentina. I Put The Lid On And Shook The Bowl Until All Wings Were Evenly Coated. When I Peeled Back The Lid Off The Bowl My Nose Was Bombarded w/ The Smell of Vinegar and Spice, Enough To Make Both My Eyes and Mouth Water in A Good Way! All in All I Think Everything Turned Out Great.

Spinach Scrambled Eggs &Sausage

Welcome Back to My Blog! I Hope Everybody is Still Enjoying My Post. Today I Wanted to Blog Something A Little Different So I Decided To Post Breakfast Food. Now Personally, im Not A Big Fan of Breakfast Food; I Really Have to Be in The Mood For it. Since I Cant Really Eat Eggs, Milk or Most Dairy, I Feel Like My Options are Limited. Ive Been Trying to Research Alternative Breakfast ideas but for Now I Just Stick With What I Know. For Breakfast I Made Scrambled Eggs w/ Spinach and Conecuh Sausage.

  • 4 Eggs
  • Handful of Raw Spinach
  • 1 Pack Conecuh Sausage
  • Shredded Cheese of Your Choice
  • Onion & Bell Pepper *Optional
  • Bread for Toast *Optional

When it Comes to Breakfast I Keep it Simple. I Was Going to Make an Omelette But I Need To Work on My Flipping Skills So I Took the Easy Route. I Started Off By Cutting Up My Vegetables & Scrambling My Eggs. Now There Are 2 Tricks My Grandma Taught Me When Making Eggs, Add A Little Milk For Fluffiness & Cook it in Bacon Grease for Flavor.

In A Pan I Melt Some Butter Then Add My Onion & Spinach Seasoned w/ Lawreys Season Salt & Pepper. Once Nice and Sauteed I Set Them to The Side Because its Not The Brightest idea to immediately Add Hot Veggies to Raw Eggs. I Usually Let Them Cool Down Until My Eggs Are Just About Done. While My Veggies Were Cooling I Started on My Meat So I Could Use the Grease For My Eggs. I Cooked My Sausage on High Heat So it’ll Get Slightly Burnt but Not Too Much. I Placed My Finished Sausage on A Plate & Proceeded To Finish My Eggs. In the Sausage Grease I Added My Scrambled Egg Mix & Let it Cook For About A Minute Before Adding My Onion and Spinach. Once The Edges of My Eggs Start to Get A Little Brown, That When I Feel Like They Are Ready to Scramble.

I Ended Up Making Some Buttered Toast to Go With My Breakfast. As A Southerner, its Only Right You Have Bread With Your Meal. I Also Decided to Be A Bit Extra & Dress My Eggs Up Like An Omelette by Adding Some Shredded Cheddar Cheese and Salsa.

Grandmas Southern Style Smothered Pork Chops

Good Ole Smothered Pork Chops, Another Southern Favorite of Mine. My Grandma Would Make Smothered Pork Chops w/ Rice For Sunday Dinner and its Definitely A Comfort Food. Regular Fried Pork Chops are Good but Gravy Makes Everything Better Right? Today im Going to Be Sharing My Granny’s Classic Smothered Pork Chop Recipe


  • 1 Pack of Pork Chops
  • 1 Green Bell Pepper
  • 1 Green Onion
  • 1 Stick of Butter
  • 1-2 Spoonfuls of Flour

When Making Smothered Pork Chops There Are 2 Different Ways You Can Cook Them Before Smothering, Fry or Pan Sear Them. This Particular Time I Decided To Pan Sear Them Because I Wasnt in the Mood to Fiddle Around With the Deep Fryer. I Washed Up My Pork Chops & Patted Them Dry With A Napkin. To Season Them I Used Creole Season, Ms Dash Original, Garlic Powder & Onion Powder. In A Skillet, I Added The Stick Of Butter & Let it Melt. I Pan Seared Each Pork Chop For About 3 Mins Until Each Side Was A Nice Brown Color Then Placed Them Aside in A Baking Pan. Once All My Pork Chops Where Done I Started Slicing Up My Onion and Bell Pepper and Dropped Them into The Leftover Butter & Pork Chop Drippings to Cook Until Soft. Sometimes You May Not Have Enough Liquid in The Skillet but You Can Always Add More Butter. Us Southerners Loveeeeee Some Butter lol . Once Your Veggies Are A Little Tender Take Some Hot Water & Mix 1-2 Spoonfuls of Flour & Mix Well Until it Dissolves. This is Going to Be a Thickener For Your Gravy. Pour The Mixture into the Skillet w/ the Butter and Vegetables and Stir Well Until its A Nice Brown Thick Liquid. While You are Doing This Your Oven Should Be Heating Up to 350 So The Chops Can Finish Off in The Oven. Pour the Gravy Mixture Evenly On Top of The Pork Chops and Cover Baking Pan With Aluminum Foil. Let The Pork Chops Bake For Bout 45 Mins Or So Until Tender.

My Typical Go To Sides When Making Anything With Gravy is Usually Rice or Mashed Potatoes. When I Dont Make Homemade Mashed Potatoes I Pick Up Some Bob Evens Brand MP & Add Some Butter, A Little Milk For Added Creaminess and Of Course Salt & Pepper to Taste. Along With The Bob Evens, I Heated Up A Can of Creamed Corn w/ Some Sugar & Pepper. Everything Turned Out Great & im Sure Grandma Would Have Been Proud of The Finished Product =).

Ruth’s Chris Steakhouse Review

Anybody Who Knows Me Knows My Favorite Food is Steak. I Love Me A Good Steakhouse So Alot of My Reviews Will Be On Local or Fancy Steakhouses That I Find When Exploring an Area. Todays Review is Going to Be on Ruth Chris Steakhouse. This Was The 1st Fancy Steak House Ive Ever Been To. While Visting the Downtown Atlanta Area on My Birthday I Decided to Teat Myself to A Nice Restaurant, But Where? As I Was Walking in the Beautiful Centennial Park On Afternoon in Downtown Atlanta I Started To Smell Something and it Smelled Amazing. I Kept Walking and Eventually Found What I Was Looking For, (267 Marietta St Atlanta, Ga. 30313) Ruths Chris Steak House. Now I Had Heard of This Place but Never Been So Now That I Finally Found a Location I Knew I Couldnt Pass Up This Opportunity. I Walked in and immediately Felt Under-dressed, I Was Casually Dressed Due to Not Knowing Where i’d End Up. The Atmosphere & Decor Was A Little Upscale So I immediately Knew Id Probably End Up Sending A Pretty Penny Here.

I Must Have Gotten There Before Dinner Rush Because The Restaurant Was Fairly Empty. I Was Able to Get A Nice Window Seat Over Looking Centennial Park Which Had Beautiful View During the Day. Since The Place Wasnt Packed I Was Able to Get Quick, Friendly Service. Before Looking Over The Menu I Decided To Order Me A Drink, An Amaretto Sour to Be Exact That Was Made Perfectly to My Surprise. Usually When I Order This Drink its Either Too Sour or Has Too Much Cherry Flavor, but This One Was Perfect. Any Restaurant That Starts Off with Good Drinks is A1 in My Book.

I Had About 2 More Drinks While Browsing the Menu Then Finally Decided on Something. The Menu Offered Some Nice Selections; From Seafood, Pork Chops, and My Personal Favorite Lamb Chops. I Was So Hungry I Felt Like I Could Eat One of Everything but I Had to Remember Why I Came in the First Place . . . STEAK ! I Decided to Order the Filet Cut W/ Grilled Asparagus and Potatoes Au Gratin. My Food Came At A Reasonable Time and Boy Was I in For A Treat. Everything Smelled Great and Mouth Watering! My Steak Came Hot & The Butter Was Still Sizzling on The Plate. The Asparagus Looked Like it Had Been Grilled and The Potatoes Au Gratin Was Super Cheesy.

All & All The Experience Was Pretty Nice. One Thing I Noticed Was, To Me They Didnt Use Every Much Salt and I Found Myself Having to Put Some on My Food. Now Thats Not Necessarily A Deal Breaker for Me Because id Rather Have My Food Under Seasoned Than Over Seasoned. Other Than That The Taste of Everything Was Nice,and The Steak Was Well Seasoned &Very Tender. It Was A Nice Steakhouse But Not What I Expected. Alot of People Who I Know Have Went There Kinda Over-Hyped it but I Still Give it A Good Rating. Its Defiantly A Bit Costly to Me but Well Worth The Experience. Next Time I Visit I Think ill Try The Lamb Chops. Id Recommend This Restaurant if You Were Having A Romantic Date Night! As Far As Rating, id Give it 7.5/10.

Homemade Meatball Subs

Sometimes After A Long of Working You Just Want to Relax and Make Something Quick. I Came Up w/ The idea Of Meatball Subs One Night After I Realized I Didnt Have All The ingredients For Spaghetti So I Decided to improvise. I Was Missing Spaghetti Noodles & Was Too Lazy to Go Purchase Some. I Noticed I Had Some Leftover Hoagie Bread From When I Made Philly Cheese-Steaks and Thought Hmmm I Can Make Subs!

  • 1 Pound Ground Meat of Your Choice
  • 1/2 Onion
  • 1 Egg
  • Bread Crumbs
  • Hoagie Bread
  • 1 Can Spaghetti Sauce
  • 1 Can Tomato Paste
  • Sliced or Shredded Mozzarella Cheese

With Meatballs There is No One Way to Make Them and You Can Use The Meat of Your Choice. Weather its Ground Beef, Turkey, or Chicken; The Possibilities Are Endless! This Particular Time I Chose to Use Ground Beef. I Diced Half An Onion & Mixed it into My Ground Beef. To Flavor My Meat I Used Garlic Powder, Creole Season, & Italian Herb Seasoning. I Also Added 1 Egg & A Handful of Breadcrumbs to Make Everything Stick Together. One Everything Was Evenly Mixed I Took A Spoonful Of Meat and Rolled it into Perfect Sized Meatballs. I Placed Them into A Medium High Pan With A Little Drizzle of Olive Oil & Cooked Them On All Sides For About 2-3 Mins Per Side Until They Were Nice And Brown. While The Meatballs Were Cooking, In A Large Pot I Combined My Spaghetti Sauce And Tomato Paste with Some Seasonings And A Spoonful Of Sugar to Cut The Acidity. Once The Meatballs Were Finished I Transferred Them to The Pot with The Sauce and Let it Simmer & Cook Down For A Few More Mins. Now When I Cook I Like To Be A Little Extra & Over the Top So i Melted Some Butter & Added Garlic Powder & Italian Seasoning and Mixed Well. I Took My Garlic Butter Mixture & Spread it Evenly inside My Hoagie Buns & Sprinkled Some Shredded Mozzarella Cheese On Top. I Placed The Hoagie Buns in The Oven & Broiled Them For A Few Mins Until it Was Nice and Toasted. After The Bread Was Slightly Cooled I Added A Few Meatballs (4-6 Per Bun) & Added Some Extra Sauce on Top. Now im A Cheesy Kind of Girl So I Added Some Sliced Mozzarella & Put it in The Oven For A Few More Mins to Melt.

Over All Everything Came Out Great Despite it Was A Last Minute improvised Meal. Next Time im Wondering How it Would Be With Chicken Meatballs & BBQ Sauce. Yummmy , Stay Tuned For My Next Blog Post! I Hope You’ve Enjoyed My Post!

Boss Wings Food Review – Atlanta/ Duluth, Ga.

Being A Food/Travel Blogger, im All About Exploring Any and Just About Everything. When I Moved From Florida to the Atlanta Area I Knew I Was Stepping Foodie Central! Being A Frequent Visitor, I Was Familiar With A Few Spots Downtown but Since I Was Moving About 30 Mins From the Area I Was Stoked to Get Started Researching What Was Around. This Review Has A Funny Backstory Because This One Particular Place Was Found On Accident. While My Cousin Was Visiting He Had Some Time on His Hands So We Decided to Grab Lunch. We Were Both So Hungry We Couldnt Agree on Anything & Ended Up Just Riding Around in Circles. We Eventually Came Across This Plaza That Had Several Different Restaurants & Small Shops. One That Struck Out Attention Was Boss Wings (3725 Club Drive Ste. 102 Duluth, Ga.30096) Cant Go Wrong With Wings Right?

Upon First Walking in I Was Honestly A Little Skeptical. At First Glance inside, it Looks Like A Small Wing Place That Didnt Get Much Business. We Were in Fact The Only 2 in the Whole Restaurant! We Decided to Go Ahead and Give it A Try Because it indeed Smelled Good and Sometimes Some of The Best Foods Come From The ” Hole in the Wall ” Looking Places. We Stood At The Front Counter Going Over The Menu & They Had A Nice Selection. They Wings, Burgers, Sandwiches & A Selection of Chinese Food. I Was So Hungry I Could Eat A Horse So I Decided to Go With A Combo Meal. I Got the Philly Cheese-steak Combo That included 5 Wings and I Added A Side of Spring Rolls. They Had A Nice Sauce Selection but im Boring & Kept it Simple and Got Extra Hot. After Ordering Our Food We Got Everything in About 10-15 Mins HOT AND FRESH! Everything Looked And Smelled Amazing. The Philly Meat Was Nicely Seasoned, Tender & Super Juicy. It Wasnt Over Crowded With Onions and Bell Pepper and Had The Perfect Amount of Cheese. My Wings Were Amazing as Well and They Made Them Perfectly Wet. Now ive Been to Some Wing Places That Put Just Enough on the Wing but Boss Wings Did Not Hesitate to Make Em Nice and Saucy. My Cousin Ordered Wings With Their Signature ” Boss Sauce” & I Was Eager to Try One. After I Took the First Bite I instantly Regretted My Decision to Get Extra Hot Because That Sauce Was AMAZING! The Mixture is So Perfect its Hard to Describe the Flavor. It Was A Mix Of Sweet, Spicy, Tangy Goodness. Like A Hot,Spicy Sweet Chili, BBQ Flavor. I Now Know Next Time to Get The Special Sauce lol . Overall, My Experience At Boss Wings Was A Good One. From the Food to Their Customer Service, Everything Was Great. I Wish I Could Give This Place More Than 10/10! If You Are Ever in the Duluth Georgia Area Make Sure to Stop By! You Wont Be Disappointed!

Southern Fried Chicken Wings

One Thing We Love to Eat in the South is Some Good Ole’ Fried Chicken. Growing Up it Was Definitely A Meal We Had At Least Once A Week. Going Back to My Childhood, Fried Chicken Was One of The First Foods I Learned How to Make. It Was One of My Favorite Go to Cook After School Because My Mom Would Always Buy The Huge Party Pack of Wings. My Friends Used To Love When I Made My Honey BBQ Wings ( ill Save Recipe That For Another Day). Over Time ive Realized That The Key to Fried Chicken is The Perfect Seasonings & Coating to Get it Nice and Crispy.


  • 1 Pack Of Party Wings Or Whole Chicken Wings
  • Flour
  • Goya Sazon
  • Oil

I Really Dont Have A Specific Way That I Season My Chicken. Sometimes I Just Open The Pantry & Use Whatever My Heart Feels To Try, I Mean That is The Key to Perfecting Your Recipe Right ? My Main Go Tos Are Creole Seasoning, Onion Powder, & Garlic Powder; But Some Days When im Feeling Experimental I Might Add Some Extra Black Pepper, Italian Seasoning, Garlic Salt, Mrs.Dash, or Paprika. The Fun Thing About Cooking is That There is No Rules! You Can Always Do What Works for You and Your Taste Buds & Thats Also Why I Usually Dont include My Seasonings on My ingredients List, Just in the Description. Now I Like To Start Off by Of Course Washing My Chicken & Patting it Dry with A Napkin. I Place My Chicken in A Large Bowl & Season to Taste. This Particular Time I Used Lawrys Season Salt, Onion Powder, Garlic Salt & Black Pepper. I Mixed it Well Until Each Wing Was Nicely Coated & I Tucked Them So The Wing Tip Wasn’t Sticking Out. While I Was Seasoning My Chicken I Had My Oil Heating Up On Medium High ( Between 7&8 if Your Stove Top Uses Numbers). In A Separate Bowl, A Put A Few Cups Of Flour & Half A Packet of Goya Sazon & Mix Together for Some Additional Flavor. I Cover Each Wing in The Four Mixture & Drop in the Pot.

I Usually Put About 3-4 Wings At A Time So They Can Cook Evenly & Properly Occasionally Flipping the Chicken. Most Packs Have About 10-12 Wings So to Keep Them Warm, I Place The Cooked Chicken on A Sheet of Foil and Place it in The Oven at 350 Degrees Until All Were Done Then Served.

Ricotta & Spinach Stuffed Shells

” Life is A Combination of Magic & Pasta “

– Federico Fellini

Despite Living in the South, Italian Food is One of My Guilty Pleasures. I Mean Come on, Who Doesnt Love A Good Pasta Dish! Pintrest Always Seems to Be My Go to When Trying to Find a Good Dish to Make. When I Came Across This Stuffed Shells Recipe I Just Knew I Had to Try it. Believe it or Not Neither Me or My Roommate Had Actually Eaten Stuffed Shells So I Was Determined to Perfect it. I Researched Several Different ideas & Put Them All Together, I Definitely Was NOT Disappointed in The End Result.

List of ingredients:

  • 1 Box Stuffed Shells Pasta
  • 1 Pound Ground Meat of Choice
  • 1 Bag Spinach
  • 1 Green Bell Pepper
  • 1 Yellow Onion
  • 1 Can Diced Tomatoes
  • 1 Can Tomato Sauce
  • 1 Can Tomato Paste
  • 1-2 Eggs
  • 1 16 Oz Ricotta Cheese
  • 1 Bag Mozzarella Cheese
  • 1 Bag Parmesan Cheese

Looking At The ingredients its Almost Exactly What I Use To Make My Spaghetti but Put Together Differently. In My ingredients it Says to Use The Ground Meat of Your Choice, I Used Ground Turkey Meat. While My Noodles Were Boiling in A Big Pot, I Started Scrambling My Meat & Chopping Up My Veggies. Once My Meat Was Nice & Brown, I Incorporated My Vegetables and Let Them Cook Until They Were Nice & Soft. After My Pasta Shells Were Nice and Al Dente I Set Them Off to The Side & Started On My Sauce. In A Large Pot, I Mixed My Meat, Veggies, & All My Tomato Products. For My Seasonings, I Used Creole Seasoning, Onion Powder, Garlic Powder, Oregano, 2 Bay Leaves , & 2 Spoonfuls of Sugar to Cut The Acidity. I Let That Simmer So The Flavors Could All Come Together & Started Working on My Ricotta Filling. In A Large Bowl, I Emptied A Whole Container of Ricotta Cheese and A Whole Bag of Parmesan Cheese. Like Lasagna, I Cracked An Egg & Added Some Seasoning and Mixed Everything Until it Was A Nice Creamy Mixture. After Everything Was Finished, I Took A Ladle Full of My Tomato Sauce Mix & Covered the Bottom of A Casserole Dish. I Came Up With the Creative idea To Layer The Shells So I Opened Up A Shell & Added A Spoonful of Sauce, A Dollip Of Ricotta Cheese Mix, & Another Spoonful of Tomato Sauce. One All Shells Were Stuffed I Covered Them in What Was Left of Tomato Sauce & Sprinkled Cheese on Top. I Covered With Foil and Let Them Bake at 350 Degree for 20-30 Mins.

Oven Baked Oxtails

Hey Guys Welcome Back to My Blog Page, I Hope Everybody Has Been Enjoying So Far =). Lately ive Been Posting Old Content From My IG Page but I Plan on Making Some Fresh New Content for You ! This Next Post is Going to Be an Oxtail Recipe, One That I Kind of Came Up With Myself & Ended Up Turning Out Good. Now ive Eaten Jamaican Style Oxtails Growing Up but Never Tried to Actually Make Them That Way. I Got on Pintrest to Look Up The ingredients & Realized I Had Nothing I Needed in My Pantry, So I improvised With What I Had. Most of The Recopies Also Suggested They Be Cooked in A Crockpot or Pressure Cooker . . . I Didnt Have Either of Those =( So I Thought To Myself ” Time to Experiment & See Where it Goes, Here is Your Chance to Freestyle & Test Out Your Cooking Skills.

Ingredients Used

  • 1 Pack Of Oxtails
  • Bunch of Fresh Tyme
  • A Stick of Butter

As I Stated Before in A Previous Blog I Usually Dont List The Seasonings & Measurements on My ingredients List Because I Like For People to Use What Works for Their Palette, However I Do List Them in My instructions. Now I Started Off With The Oxtails, I Got A Nice Sized Pack From a Local Farmers Market in My Area. After Cleaning Them, I Took My Knife & Cut Off Some of the Access Fat Around the Oxtail. After, I Seasoned Them With Some Creole Seasoning, Onion Powder, Garlic Powder & Some Thyme Butter. (I Made My Thyme Butter The Night Before By Taking A Fresh Bunch of Thyme & Putting it A Pan w/ A Stick of Butter and Pepper. I Let The Butter Melt Down & Simmer A Bit So the Flavors Could Execute into the Butter. Afterwards I Let The Butter Cool Then I Placed it in the Fridge To Get Back Firm. ) I Put The Seasoned Oxtails in A Large Pot on Medium-High Heat & Added The Thyme Butter and Kinda Seared Them Until They Where a Nice Light Brown Color. I Then Added A Few Cups Of Water w/ A TAD More Seasoning Salt. I Added Just Enough to Cover The Oxtails & Let Them Boil for About An Hour to A Hour & a Half. Once Finished, I Picked Out All The Thyme Stems & Transferred The Oxtails & Left Over Liquid to A Baking Pan.

Once in The Baking Pan, I Covered With Foil & Let Them Bake For About 2 More Hours. At First, I Wanted To Do The Regular Rice & Peas but Unfortunately I Had Rice and No Peas lol Causing Me to Have to improvise So I Cooked Box Macaroni w/ A Twist. Now I Know Alot of People Arent Big Fans of Stove Top Mac but If You Add Your Own Twist to it, its Not So Bad. I Start Off With A Box Of Kraft Mac & Cheese and Let it Cook Like Regular. I Add Extra Milk, Butter, Shredded Cheddar Cheese & A Spoonful of Sour Cream. Salt & Pepper Added to Taste. After About 2 Hours The Oxtails Were Done & The House Smelled Amazing! They Ended Up Coming Out Nice and Tender, Alot Better Than I Expected for My First Time!

Florida Adventures

Florida . . . Beautiful Beaches, Diverse Culture, & Great Food! Being Born and Raised in Florida Before Relocating to Georgia I Could Brag About The Amazing State All Day. No Matter Which Area You Visit You’re Bound To Find A Local Restaurant That Has Some Amazing Food. While Exploring The Panhandle One Summer Evening, My & My Best Friend Came Across This Wonderful Restaurant Located in Ft.Walton Beach, Fl. Called Buffalo Wings & Rings ( 402 Mary Ester Cut Off Fort Walton Beach, FL 32548) It Was An Accidental Find but im Glad We Came Across it Because They Had Some of THE BEST Wings!

Starting With An Appetizer, We Decided To Get Something Simple. While Browsing the Menu I Seen Something That Said ” Potato Pile On”, Described As Full Sized Bacon & Cheese Stuffed Tater Tots Served Over Chipotle Ranch. To Me it Almost Sounded Like Loaded Tater Tots, Something Simple Right ? Boy Was I Wrong! When the Plate Arrived to the Table, I Was Shocked to See These Little Potato Balls Topped w/ Jalapenos On Top of Chipotle Ranch & A Side of Sliced Avocado. It Was Plated So Nicely I Almost Didnt Want To Eat Them. I Kept Thinking ” Wow This is Fancy For A Wing Place”. All of the Flavors & Textures Came Together Nicely. The Outside of The Tot Was Nice & Crispy While the inside Was Bursting w/ Flavor From The Bacon and Cheese. The Creaminess From The Ranch &Avocado Gave it A Nice Smooth Texture &The Jalapenos Gave it A Finishing Kick. I Would Definitely Order This Again & Recommend it To Anyone Browsing the Area.

Now When it Comes To Wings, im Pretty Simple . . . Give Me The Hottest Ones You Got with A Side of Ranch lol. This Time I Told Myself I Was Going To Stop Being Basic & Try Something Different. They Offered A Variety of Different Flavor Combinations but the One That Stuck Out to Me Was the Peach Habenero Wings. I Underestimated The Power of The Sauce Because Boy Were They SPICY, the Hint of Peach Gave it A Balance of Sweetness. Talk About Sweet Heat! All & All I Would Give This Whole Experience a 10/10!

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