I love the pickle on top of this spicy slider. …

Comment on Nashville Hot Chicken Sliders by Lea Ann (Cooking On The Ranch).

I love the pickle on top of this spicy slider. Pinning to my group “Sliders” board.

Recent Comments by Lea Ann (Cooking On The Ranch)

Copycat Taco Bell Bacon A.M. Crunchwrap
I had absolutely no idea about this breakfast menu – except for the waffle thing. I have to admit, it’s been 20 years since I’ve eaten at a Taco Bell. Until last week, the boss brought in a dozen beef tacos. I took one bite and wondered how they stay in business. The taco has a smidge of beef on the bottom (which was actually flavored nicely) and was topped with a mountain of shredded lettuce with the clear taste of that chemical that they treat bagged lettuce with. And some cheese. I took a couple of bites and threw it out. NOW, with that said, this breakfast crunch wrap looks really good. I might have to stop in and give one a try. And thanks for making it at home and sharing, it really does sound good. And please, my feelings won’t be hurt if you delete this and don’t want a taco bell basher comment on your site. I just had to get that Taco “thing” off my chest.


Seared Scallop BLT with Candied Maple Bacon
Fabulous idea. I did a little appetizer sandwich using halved scallops for New Year’s Eve a few years ago. I used apricots and prosciutto. In case you’re interested: http://highlandsranchfoodie.com/2010/01/new-years-eve-recipes/#.UqODHmRDst0

I’m in love with your combination. Pinned to try for this NYE. Nice to find your blog.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.