My last stab at creating a snarky alternative to "Marry Me Chicken". This version features crispy chicken thighs and a creamy calabrian chili sauce on a bed of fluffy polenta, garnished with crispy prosciutto and fresh basil.
This pizza isn’t traditional anything. I mean, sure. There’s crust, sauce, cheese and other decorations, so from that standpoint it is, but it stops there. It’s built on a creole sauce made with smoked hog jowl fat—because face bacon makes everything better.
This is pizza crust for when it’s just you, your questionable choices, and a fridge raid. No sharing, no judgment. One ball of dough, enough for a personal pizza that doesn’t taste like frozen cardboard, grease, or broken dreams. It’s chewy, crisp, and ready in as little as an hour and a half.
Sometimes you just need enough sauce to get the job done—no gallon jugs, no freezer overflow, just a solid half-liter of flavor. This Creole sauce is all about attitude: smoky, spicy, a little messy, and unapologetically bold. It’s the kind of thing you spoon over shrimp, grilled meat, or whatever’s hanging around that needs rescuing. Built from scratch, no shortcuts, and definitely no pre-made spice packets. Just you, your pan, and a little patience. Make it, use it, move on with your life.
Cornbread is fine, but sometimes you want something that doesn’t taste like sand and regret. These sweet corn muffins cut the crap and bring actual flavor—thanks to creamed corn, green chiles, and a decent hit of pepperjack cheese.
