Local Love: French Fryz…With A “Z” {Eric}

If you leave downtown and head down Hendersonville Road, a little past Biltmore Village, in South Asheville/Arden/Skyland you will run into a comical looking restaurant called French Fryz. It’s the kind of place where you’re unsure if you’d like it, you don’t know if you’d regret going, and you think “the bright sign and marquee is attractive but is that really where I want to go to dinner?” I’ll give you my answer to that question…yes.

French Fryz is a greasy diner kind of burger joint. Gourmet burgers? No. Delicious? Abso-effing-lutely. I love the place, but with a name like French Fryz (with a Z) I know that you don’t know what to expect. Tasty or not, It could go either way. You’re probably thinking “Who knows if they even have good french fries!” Well they do. They happen to have great tasting french fries, tots, milkshakes, and burgers. The place is always busy and it’s not because of the ambiance, I can tell you that. I’m pretty sure that the decor, or lack of, adds to the experience though. They let the food speak for itself…and I like that. Although they do host children’s birthday parties and have a special back room called The Elvis Room, which is fancy in it’s own way.

Okay okay okay, let me go on and tell you WHY I love French Fryz so much. Their Black  & Blue Burger is the best blue cheese burger I have ever had. Grilled onions, mayo, and melted blue cheese. It is dripping blue cheese and it’s impossible to not make a mess. Don’t worry if you don’t like blue cheese though because 1) It’s not a kick-you-in-the-face kind of blue cheese. It’s a bit tame. 2) They have many other delicious burgers…or at least I’m told they’re delicious. I don’t really know cause I’ve only had the black and blue, and that’s how it will stay I’m afraid to say.

If you so choose to venture to French Fryz, or maybe you’re running errands and decide to stop in, please expect great food, but do not expect the usual Asheville restaurant scene. The chefs are not James Beard nominees. The food is not local. The customers are not hippies/hipsters/the asheville elite. They are down home folk who like a good burger and shake. 

So go to French Fryz and tell them you’d like Eric’s usual…and then explain what that is exactly because they have no idea who I am and what I get. But order the Black And Blue Burger, with a side of fries. And then order a Chocolate Peanut Butter milkshake. Which is fantastic and it is EVERYTHING and….well, that’s a separate blog post in itself.

Visit French Fryz: 
2109 Hendersonville Road, Arden, NC 28704
10:30-8:30

Happy eating!

Eric

My Favorite Meal {Eric}

So my intent was to give you a recipe today, but after thinking about it while watching a SHOCKING episode of The Real Housewives Of Beverly Hills I’ve decided to give you the gift of my favorite meal. It’s not exactly a recipe as much as it is a shopping list, and it’s so simple! And with a large enough bag you can take it ANYWHERE! “But what about the dreaded clean up?” you may ask. Well the clean up for this meal is so very simple that it’s not even worth mentioning. And also, ew, why are you bothering me with questions about cleaning your messy kitchen?

You want it all, don’t you?

There it is, people. Bread, fruits, cheeses, hummus, an assortment of cured italian meats. It’s just so damn tasty. And it feels healthy even if you eat the whole entire thing.  Wine is optional, but let me suggest that when someone says “wine is optional” you take that to mean that it is not.

1) I suggest a loaf of your favorite FRESH bread (no sandwich bread…it’s not the same. Did I really just need to clarify that?), I usually get some kind of french bread cause it’s usually cheaper and it tastes good, but crusty bread is also delicious.

2) Your favorite hummus. I usually love roasted red pepper hummus but if you have not had Roots hummus based in Asheville than you simply have not had delicious and quality hummus. When I first had Roots hummus I swore that it would be the only hummus I’d ever eat again. I haven’t been able to stick to that but I think about my failure often.

3) An assortment of italian meats is not optional for me but it may be for you because vegetarianism. But if you are partial to meats then I’m sure you can figure out what you like. Pepperoni. Pastrami. Salami. Any of these will do.

4) CHEESE! The star of the show! I literally go crazy. Sharp cheddar, White cheddar, swiss, mozzarella, my personal favorite is havarti with dill. Go with whatever cheeses tickle your fancy.

5) Fruits are important so that you feel like your eating something from the earth. I like grapes, but maybe you like apples, berries, or a mix!

Let me give you a little helpful tip (besides this wonderful meal which is a fabulous tip to begin with): Take a piece of bread, spread some hummus on it, put some cheese on top of it, devour the whole thing in one bite. Delicious and you can thank me in the comments.

So there. you. have it. Maybe this is what you eat on a regular friday night, but I’m PRETTY sure some people have no idea that there’s good cheese out there. And if you don’t like cheese, well…what is going on in your life?

Oh yeah! and finally…

6) Get the wine.

Eric

A Heartwarming Bowl Of Taco Soup {Eric}

This soup is my FAV-O-RITE soup. Like, ever. It is so tasty and it is the perfect meal for fall/winter. When it’s chilly outside, this meal will warm you right up. And it’s simple! Throw it in a pot and let it simmer. Then eat and be full.

So, first things first…

What you’ll need:

• 1 Pound ground turkey or ground beef; vegetarians can substitute Morningstar crumbles or similar, it tastes equally as delicious.
• 1 onion
• 1 28 oz can of plain tomatoes
• 1 16 oz can of chili flavored tomatoes
• 1 16 oz can of pinto beans – drained and rinsed
• 1 16 oz can of corn – well drained
• 1 package of taco seasoning
• 1 package of dry ranch dressing

Brown the ground meat and onion together. Add the canned vegetables and stir in the packets of seasonings and ranch. Simmer until flavors blend. The longer you simmer, the better it tastes. Top with cheese and enjoy!

 My mom used to make this for me and we always had leftovers for days. It makes a huge batch…and don’t we all need some leftovers for lunch the next day? Yes! Yes we do.

So you may have had this soup before, you maybe haven’t. But either way, yours isn’t as good as mine.

I hope you enjoy this meal in the coming months! I know I definitely will.

Eric

Chicken and Dumplings, Y’all {Tyler}

I’m doing that thing I hate. I’m going to tell y’all about a recipe that I used and how delicious it is and then just post a link to it. I know, I know, it’s annoying. Those of you who’ve I talked with about blogging know it’s my pet peeve; BUT, I’m getting ready to go to breakfast and I have a busy day ahead and I just really need y’all to make this damn recipe!

So, last night, after a fun weekend with friends that included I don’t know how many bottles of wine and an embarrassing number of shots, Eric, his friend Devan, and myself were all curled up into balls on each piece of furniture in our living room, wrapped in blankets, freezing and nursing hangovers. Of course that means I had to make chicken and dumplings. I did a quick Internet search and found a recipe from The Pioneer Woman. Now, while the woman annoys the ever-living crap out of me on her TV show, I am a fan of her blog and her recipes.

Her recipe for chicken and dumplings was pretty simple and super yummy.

I used boneless, skinless chicken tenders for mine. I did dredge them, as she suggested, and pan fried them before adding the veggies and water. I skipped over the apple cider she recommended, because we didn’t have any, but I’ll definitely add it next time I make this. I also used bouillon cubes instead of boxed or canned broth, because they take up less space in the cabinet and are easier to have on hand.

My favorite part are the dumplings! They have a mixture of flour and cornmeal, which, as the Pioneer Woman points out, helps them hold their shape and not turn into balls of gummy gunk. They were beyond delicious!

Check out the recipe and let me know what your favorite hangover foods are!

Until next time, stay hydrated and make wise choices,

Tyler

Recipe: Italian Meatball Panini {Eric}

This past weekend I was laying in my living room while Tyler watched The Food Network. This scenario happens often, and I’m usually immune to the tricks of The Food Network, but today…we were watching Giada De Laurentiis. I love Giada, I love italian food, and I suppose on this day I was extra hungry.

So on this episode Giada was making all kinds of meatballs and various dishes with meatballs in them. She made an Italian Meatball Panini and it looked so good that it is all that I thought of all day long. I went to work all afternoon and I got back home and said “yep, I’m gonna make that sandwich.” The sandwich has these delicious meatballs,  pancietta, provolone, and grilled onions. It’s like….whoa good. I initially thought it would take too much effort to make, but once you have the meatballs made, it really doesn’t take all that much time at all. One thing you will need, in life and for this recipe in particular, is a panini press/counter top grill/George Foreman grill. I used a george foreman…cause it takes the fat right off!

LOOK AT THE DELICIOUSNESSSSS!!

Things you will need:

For meatballs:
1 lb ground turkey
1 lb ground spicy italian sausage
2 eggs
1/2 C finely grated parmesan
1 C breadcrumbs
1 Small onion
1/4 C Milk
1 tsp Dried Basil (1/4 C if fresh)
1 tsp dried parsley (1/4 C if fresh)
1 Tablespoon tomato paste
2 cloves garlic
Salt & Pepper

For Panini:
1 Large red onion
4 Ciabatta rolls
Jarred tomato sauce (one that is good. Bad sauce creates a bad panini)
Red pepper flake
Arugula
4-6 Thin slices prosciutto
8 slices Provolone

 

Now, first things first, make the meatballs. You literally throw all of the ingredients into a bowl, mix them together, and roll out the meatballs however large you would like them. Make sure to preheat your oven to 400 degrees. These will bake for about 25 minutes. If you happen to make smaller meatballs and have leftover meatballs that are uncooked, you can always freeze them and you’ll have them on hand! Not a requirement. Just a tidbit.

After the meatballs are cooked go ahead and grill up your red onion. Slice it however large you want, put it on the grills, drizzle with olive oil and salt and pepper, and let it sizzle for about 5 minutes per side. It will be so sweet and soft and delicious. You have no idea what you’re in for.

So now we’re ready for assembly!!! I know, you’re excited. Okay, so this sandwich needs to be assembled correctly or it will die before it even hits your mouth. Start with your halved ciabatta roll and dig out some of the bread in the center. This way your meatballs have a place to sit and chill. Comfortable meatballs are tasty meatballs. Okay, then put some of your sauce on the bottom of the roll. Top with Arugula(however much you’d like. I don’t like arugula all that much so I didn’t put too much on). Set the meatballs on top of the arugula. Top with more sauce and maybe make volcano noises while you do it, cause who says cooking isn’t fun? Sprinkle with red pepper flake if you so desire. Set your prociutto on top of all of that, then the provolone, then the top of the bun. Drizzle the top of the sandwich with olive oil and grill that mothereffer!

I had to show you one more time.

Wait about 5 minutes on the grill and then let cool…or don’t. I’m not your mother. If you want to burn your mouth then go right ahead. cut it diagonally and EEEEAAAATTTTTTT! You will love it. I actually have zero doubts that when you eat it you will love it.

I hope you make this and realize how simple it is and say to yourself “omg….Eric wasn’t lying at all when he said this was easy!” And while we’re talking about my hopes and dreams, I also hope you send me lots of money in the mail. I’ll take cash or checks.

Let me know what you think!

Enjoy!

Eric

Recipe: General Tso’s Chicken {Eric}

I recently decided to improvise a recipe for General Tso’s Chicken. Tyler and I have tried a few recipes before and they aren’t EXACTLY how I like my General Tso’s. I like it spicy, sweet, and lots of sauce. Whether it’s pronounced general tows, or general sows, or whatever, it is one of my favorite chinese recipes. I know Tyler showed everyone a recipe for Hibachi Chicken, and in response here is my recipe for General Tso’s Chicken. Unfortunately I do not have pictures, but it is super easy and I swear I’ll upload pictures soon. Hope you enjoy!

This picture via google. My version isn’t as pretty but is OH SO much better.

Recipe: Hibachi Chicken with Fried Rice {Tyler}

It’s time for a recipe, y’all! I posted a picture last night of the hibachi chicken I made for Eric and I and everyone was asking for the recipe, so I figured I might as well share it with everyone! This recipe is pretty simple and to the point. I’ve put it together over the past few years of cooking on my own and have mixed different recipes I’ve found online. Here we go!

Hibachi Chicken with Fried Rice

for 2

Upcoming Asheville Restaurants {Tyler}

Asheville is on track to open a ton of new restaurants this year – a number of them in the ever-growing South Slope area, just south of Downtown. I’m pretty frickin’ excited, to say the least, so I thought it’d be good to put together a list of upcoming Asheville restaurants – all in one place! Check out what is in store for the #AVLFood scene over the coming months.

DOWNTOWN

Farm Burger – Downtown | Patton Ave. – This Spring

With three locations in and around Atlanta, Farm Burger already knows how to make a mean burger with delicious toppings. The Asheville location will continue the tradition with local, grass-fed meats, local beers, and INDOOR BOCCI BALL!

Local Taco – Downtown | Lexington Ave. – Coming Soon

With already establish locations in Nashville, Lexington, Kentucky, and Greenville, South Carolina, Local Taco knows how to make delicious Tex-Mex food with a Southern twist. No news yet on an open date – but the local location is on Facebook.

BoBo Pho – Downtown | Lexington Ave. – ???

The owner of Suwana’s Thai Orchid is opening this pho restaurant in the spot next to BoBo, recently vacated by Green Light Cafe.

The Green Room – Downtown | Church St. – ???

It’s a takeover from The Altamont Theatre! Treasure Keepers and the Heavenly Spirits Wine Bar is out and a new light bites restaurant and bar is in.

Recipe: Simple Hash Brown Casserole, a southern tradition {Eric}

 

 

 

 

So this is a very SIMPLE and EASY recipe that takes, I don’t know, ten minutes to prepare. Anybody can make this. You’ve probably had it a bunch of times. Most of you probably already have a recipe written down for this! That is, if you haven’t already committed it to memory. But, for those of you who don’t have a recipe for this or for those few who maybe have not had Hash Brown Casserole…here you are.

You will need:

1 Can of Cream of Mushroom Soup
3/4 stick of butter, softened and cut
1/2 cup Onion, chopped
Salt & Pepper
1 Cup Cheese
8 Oz. Sour Cream (give or take. You can eye ball it)
2 Pounds frozen hash browns (thawed)

 

Winter Beef Stew {Eric}

What’s more comforting than a pot full of beef stew? Please! Someone tell me! What’s more comforting than stuffing your face? I say nothing whatsoever! In honor of this, and being that it is winter and on those cold and dreary days all you want to do is stay inside and keep warm, I present to you my recipe for beef stew. It’s delicious, comforting, warming. All those great components in comfort food. It’s also not very difficult. Please enjoy.