The Oklahoma State Fair is here and that means rides, gluttonous food, and exhibits for two straight weeks in central OKC.
Rob and I braved the crowds and went to the fair on Saturday. It was everything you could imagine: sparkly lights, loud noises, sweat-dripping-down-your-back fun. We stayed out there for several hours soaking in all the great fair goodness…
…and that includes food.
I had a whole list of things I wanted to check off, but didn’t even get a quarter of the way down the list. I still felt like Templeton from Charlotte’s Web, though.
I started off with a corndog (classic) and followed that up with the Cowboy Nachos. That was a whole lot of waffle fries, pulled pork, cheese, sour cream, and a boatload of jalapenos. Yum.
Rob ended up getting pizza on a stick (not scorpion flavored either, FYI).
For dessert, we went for this year’s Great Taste of the Fair winner: the Ultimate Minneapple Pie. It’s a deep-fried apple pie with vanilla and cinnamon flavored ice cream and a apple syrup on top. It was okay; the best part was the cinnamon ice cream.
Fair food is now a distant memory. It’s back to eating healthy, going keto, and getting back on track. I spent the entire day yesterday in the kitchen meal prepping for this week, and I’m ready to go. Let’s do this thing!
One of the several side dishes I made this weekend is this marinated mushroom recipe. I usually spend way too much money at the grocery store on already-made, pre-packaged marinated mushrooms–so I thought why not make them myself? The end result tasted EXACTLY like the pre-made stuff. It’s tangy, juicy, and a great snack or side-dish, especially if you’re on the keto diet.
Warning: CHECK THE LABEL! Most Italian dressings have sugar in them, but this Newman’s Own version I got was zero carbs and had no sugar in the ingredient column. Make sure you flip the dressing over and check the ingredient list/nutritional facts before buying.
Italian Marinated Mushrooms
Zesty Italian-dressing marinated mushrooms that are perfect for sandwiches or by itself as a side or snack.
- 1 lb. white mushrooms, sliced
- 2 TBS. butter
- 1 yellow onion, diced
- 1 red bell pepper, sliced
- salt & pepper
- 1 cup Italian dressing
- In a deep skillet, melt butter over medium high heat. Add onions, bell pepper and mushrooms and saute until mushrooms are browned and onions are tender, about 5-6 minutes.
- Stir in dressing, salt and pepper and bring to a boil. Remove from heat and let cool.
- Keep in an airtight container, in the fridge, for up to a week. You can serve these mushrooms cold or warm.
In a deep skillet, melt butter over medium high heat. Add onions, bell pepper and mushrooms and saute until mushrooms are browned and onions are tender, about 5-6 minutes.
Stir in dressing, salt and pepper and bring to a boil. Remove from heat and let cool.
Keep in an airtight container, in the fridge, for up to a week. You can serve these mushrooms cold or warm.