Food Tattoos? Sure, Why Not …

I don’t know about you guys, but I think tattoos are pretty awesome. Although, I don’t have any, I have big plans in the future to get some (once I grow a pair that is). I was looking on Check Out My Ink and came across some tattoos of cupcakes and other meals (I guess you could say) and I had to share them with all of you:

Cup cakes

part of my food sleeve(sour patch kids)

Sour Patch Kids, of course.

part of my food sleeve(cherry cheese cake)

Cherry Cheesecake

part of my food sleeve(sushi)

Sushi

part of my food sleeve(tacos, broccoli, and spaghetti and meatballs)

Broccoli, Tacos, Spaghetti

monkeyproink's tattoo #81

Blue Moon Ice Cream

Alright, so I have to say I don’t think I’d be ballsy enough to get any of those. I think if I were to get any food related tattoos it’d be a cupcake or maybe a pickle… but not both. Would you get any?

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Easy Chinese Chicken and Broccoli

Courtesy of Annies Eats I found a super easy recipe for Chicken and Broccoli. Check out the recipe below:

Ingredients:
1 tbsp. peanut oil, divided
1½ tsp. sesame oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
4 cloves garlic, finely minced
1 tsp. grated fresh ginger
¼-½ tsp. red pepper flakes
4 cups broccoli florets
6 tbsp. chicken broth, divided
2 tbsp. oyster sauce
1 tbsp. hoisin sauce
4 tbsp. soy sauce
1½ tsp. cornstarch
3 scallions, chopped
Sesame seeds, for garnish (optional)

Directions: 
Heat about half of the peanut oil and the sesame oil in a large skillet or wok over medium-high heat.  Add the chicken pieces to the pan and sauté until golden brown and cooked through.  Transfer to a bowl with a slotted spoon and cover with foil to keep warm.  Add the remaining oil to the pan.  Add the garlic and ginger and sauté until fragrant, about 30 seconds.  Add the red pepper flakes and broccoli florets to the pan.  Pour in about half of the chicken broth – it should steam and boil quickly.  Allow the broccoli to cook until crisp-tender and the broth has mostly evaporated.  Add the oyster sauce and hoisin sauce to the pan.  In a small bowl, whisk together the soy sauce and cornstarch, and add to the pan.  Stir in the remaining chicken broth.  Return the chicken pieces to the pan.  Cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.  Remove from the heat and stir in the scallions.  Serve over rice and garnish with sesame seeds, if desired.

 

Enjoy! xo