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Tasty Kabob Mobile Truck: Meatball Kabob Wednesdays

Tasty Kabob Mobile Truck: Meatball Kabob Wednesdays

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Meatball Kabob Wednesdays

This truck called Tasty Kabob works the nation's capital pretty much from one end to the other (and deploys a sidewalk cart in Crystal City). The meat, in fact, is halal (the Muslim equivalent of kosher), and mostly involves very tasty skewered chicken or lamb, over salad, over rice, or in gyro sandwich form. The meatball kabob, available Wednesdays only, has a dedicated following.

The Ultimate Delaware Food Truck Guide

E ver since humans have been able to simultaneously walk and chew, we’ve loved food that’s on the move.

We started out chasing down the occasional alarmed wildebeest, and soon found ourselves in pursuit of less elusive outdoor fare: Food carts were as common as nervous Christians around the Colosseum of Rome Medieval unpleasantries were mitigated (somewhat) by street vendors hawking meat pies baked right on the cart.

And so, it would roll on, from prairie chuck wagons to bilge-water hot-dog carts, from peanuts to pierogis—even the humble ice-cream cone was the brainchild of a savvy street vendor. Food carts helped fuel our economic ambitions and fulfill our desire for fast food at fair prices. That happy dynamic has rumbled through the centuries and onto the streets of Delaware today.

Up and down the state, in parking lots and festival grounds, at gas stations and breweries, brightly colored food trucks have become a symbol and source of inventive cuisine, providing out-of-the-ordinary meal options to frazzled workers with neither time nor inclination to eat at restaurants. In fair weather, Wilmington’s Rodney Square buzzes with happy lunchtime food-truck mayhem. At Peco’s Liquors in Penny Hill, the parking lot sizzles all summer at Food Truck Fridays, the trucks’ generators clattering wearily in the hot sun.

“Right now, the scene is very oversaturated,” says Chef Wit Milburn, owner of two Thai-accented restaurants and the Kapow food truck, which serves up about 10,000 of his signature tacos a year. “It will soon be survival of the fittest. Everyone’s trying to do it.”

And so far, most everyone seems to be doing it pretty well, thanks to consumer mindset that’s been drifting away from sit-down meals and craving more on-the-go options. Sensing the shift—and seeking more independence—more Delaware chefs are deciding to take their acts on the road.

That’s the way it was for Steve Ruiz, who started his popular Mojo Loco truck after a decades-long career cooking at some of Wilmington’s top kitchens. When he lost his job after taking time off to tend to his sick mother, he decided to set off on his own. “I started off with a hot-dog truck and an idea, and that turned into an explosion,” he says, giving a nod to his mom for fostering his cuisine-spanning inclinations. “My mom was all over the spectrum. She taught me how to do it.”

And he’s never looked back. These days, he’s running as many as three trucks at a time, winning converts every day with his snappy, fresh-as-can-be shrimp tacos and lush steak-and-crab quesadillas.

Many other chefs say they are lured into the business by the thought of a simple, less stressful path to food-industry success. Often, it is anything but.

“Four years ago, I bought a food truck thinking it would be less work than the catering business,” says Melissa Ferraro, chef at Outlandish Catering/Food Truck, and owner of the recently opened Sonora at the David Finney Inn in Old New Castle. “I ended up working harder, working many more hours.”

Her labors are driven by surging demand, fueled by a peculiar business dynamic—a symbiotic relationship between the trucks and businesses in need. At the microbreweries that dot Delaware business parks, food trucks are brought in to provide sustenance to patrons and supplement the charm. At business parks where the big banks have been busy rehabbing offices, Delaware’s food trucks have been serving as lunchtime reinforcements. “That really did a lot,” Ferraro says. “People really made money off that for the past year and a half.”

Local vendors have also thrived by way of cooperation—helping each other in a pinch, and ultimately, banding together to form the “Rolling Revolution,” Delaware’s Mobile Vending and Food Truck Association, which serves as a booking agency of sorts for members. “It’s a tight-knit group,” says Paul Lauprasert, a former food-and-beverage pro now known for the fish tacos he serves at two KOI on the Go trucks.

But perhaps the biggest driver of success is the food—chef-crafted, freshly made dishes that are miles removed from soggy hot dogs and “roach coach” reputations. Today’s trucks brim with farm-fresh ingredients and elevated execution, embracing the same haute-cuisine standards that fine-dining restaurants like to believe is theirs alone.

So, when Ferrara heard about that chef who derided food trucks as “carnival vendors,” she bristled. “The day I read that, I served duck confit tacos on my truck,” Ferraro says. “I was like, ‘Really, dude?’”

The enlightened know the truth: Seriously refined and remarkably affordable food is served up daily from these cramped kitchens. At Ferrara’s Outlandish, there’s a deeply satisfying grilled cheese sandwich made with rum-soaked berries and brie. At Mojo Loco, Ruiz stands ready to knock some socks off with those gooey, lush steak-and-crab quesadillas.

“Delaware has come a long way in the food truck scene,” Lauprasert says. “It’s all about the quality now. If you do quality, then the quantity is right behind it.”

That dynamic is clear to effervescent Chef Javier Quereguan, a restaurant pro who helped run many a corporate kitchen in Delaware, but finally relented to his many fans’ requests that he open a place of his own. At his Doggie Style truck, the tweaked-up Latin-style recipes he concocts with wife Aurea are so unpretentiously artful no local restaurant competitor really compares.

To the people who line up at his truck, that fact is becoming clearer by the day.

“On Facebook, they say, ‘Your chicken and rice is my life,” he says with a twinkle of pride in his eye.

Taco Reho’sDanger Dog elevates the humble hot dog to a gourmet grab bag of flavor./Photo by Maria DeForrest

Mike Stanley is the chef behind the popular Wildwich food truck./Photo byJim Coarse


Overview: Bennie’s itsy-bitsy silver cart on Newark’s Main Street seems an improbable source for such a far-ranging lineup of loaded-up sandwiches, many accented with the jerk and curry flavors of the Caribbean, and all perfect for lunchtime indulgence or late-night munchies.

Regular spot: In front of the National 5 and 10, 66 E. Main St., Newark, 8 a.m.–4 p.m. Mon.–Fri. When the UD semester is in session, Bennie can be found delivering the goods to revved-up students from 9 p.m. until 2 or 3 a.m.

The buzz: Fans drool over creations like the Corona (blackened Cajun chicken with sauteed peppers and onions, ranch dressing and cheese), the Bob Marley (jerk chicken, curry sauce, sauteed peppers and onions, cheese), and the Buffalo Blue Hen (grilled chicken, blue cheese crumbles, blue cheese dressing and Buffalo sauce). Still, Bennie’s everyday Philly cheesesteaks are also top-notch. Don’t forget to get your friendly “fist bump” from Bennie as you leave.


Overview: This roving incarnation of Casapulla’s Subs stays mainly down around the beaches but offers real-deal Italian subs, ribeye cheesesteaks, oven-roasted turkey subs and chicken cheesesteaks.

Regular spot: Revelation Beer Garden at Hudson Field every Friday starting June 14. Truckin’ Tuesdays in Milton on second and fourth Tuesday of June, July and August. Several dates at the Freeman Stage, Selbyville. On the Circle in Georgetown, 11 a.m.–2 p.m. Aug. 1.

The buzz: “Don’t forget the french fries, we have them too. And be sure to honk if you see us on the road.”


Overview: Dan and Megan Hurst have quietly built a frigid-but-refreshing empire out of “New Orleans-style Snoballs,” doused with 150 different flavors and offered alongside homemade ice cream sandwiches and other chilly treats.

Regular spot: 4 p.m.–9 p.m. Mon.–Sun., Fairfax Shopping Center, 2015 Concord Pike, Wilmington (near Grotto Pizza). Coming soon: Sno-Ball Happy Hours, 2 p.m.–9 p.m.

The buzz: In the fall, be sure to grab a scratch-made apple (or even peach) dumpling, available as an “Apple Extravaganza”—a dumpling topped with vanilla ice cream and apple-pie snow.


Overview: Amid the burgers and cheesesteaks ($6–$9), there are of course those famous saucy dogs, plus a startling moment: A Lobster Dog ($7) with cheese and grilled lobster. And deep-fried Lobster Bites ($10) with Old Bay aioli. And crab fries with lump meat.

Regular spot: 10 a.m.–2 p.m. every Wednesday, May-October, at Wilmington’s Rodney Square Farmer’s Market.

The buzz: The “Secret Sauce” on the dogs has been pleasing Wilmington diners since 1935.


Overview: Thanks to the ambitions of Chef Billy Hayes Jr., this hometown catering company has taken its act on the road, offering gut-busting Polish favorites like house-made kielbasa with kraut, and (of course) pierogis. Fans also adore the sweet and hot Italian sausages with peppers and onions and the smoked beef brisket

Regular spot: 10 a.m.–2 p.m. every Wednesday, May–October, at Wilmington’s Rodney Square Farmer’s Market. Retail locations at 318 8th Ave. in Wilmington and at 35581 Atlantic Ave. in ​Millville.

The buzz: The BBQ Beef Brisket Sandwich is house smoked for 16 hours and doused in their Carolina BBQ sauce.


Overview: Kabobs and gyros are the strong suit, with a nicely inventive assortment of wings and loaded-up fries.

Regular spot: Thursdays at the Edgehill Shopping Center, 127 S. DuPont Hwy, Dover. Dinnertime Tue.–Thu. at Tre Sorelle Dolce Ice Cream & Italian Ice, 27 S. Railroad Ave., Wyoming.

The buzz: “We are the only ones in Delaware smoking whole alligator, which is the fans’ favorite.”


Overview: Perpetually perky Chef Javier Quereguan and his wife Aurea deliver a hemisphere-spanning mashup of Latin homestyle love, doused judiciously with his sassy sauces and inevitably given an irreverent name: The El Donkey Chulo (a.k.a. burrito) and the Cachetera (burrito) will be familiar to most, but some creations defy comprehension until that first delicious bite.

Regular spot: 10 a.m.–2 p.m. every Wednesday, May-October, at Wilmington’s Rodney Square Farmer’s Market. Also occasionally found at Midnight Oil Brewing near Newark.

The buzz: The frighteningly named Clam Hoagie is a brilliant concoction, featuring crisp-fried clam strips, spicy mayo and a toss of fresh veggies. Beachgoers should keep an eye out for his upcoming Rehoboth location.


Overview: Brunch- and breakfast-oriented delights get a Southern-fried accent at this truck, where the menu ranges from shrimp and grits ($10) to a fried chicken sandwich with white sauce, bacon and cheese ($9) to such happily outlandish creations as the Bruncho, a pileup of waffle cone chips, hollandaise, onions, peppers, bacon, scrambled eggs and Parmigiano-Reggiano cheese.

Regular spot: 7 a.m.-5 p.m. Mon.-Thu. Fri. 7 a.m.–9 p.m. at Midnight Oil Brewing, 674 Pencader Drive, Newark

The buzz: Any food truck that offers fried soft-shell-crab sandwiches with Hollandaise is worth tracking down. Be sure to check out the “Knope-Swansons,” a “Parks & Rec”-inspired waffle stuffed with bacon, sausage, pork roll and scrapple.


Overview: The mobile detachment of the well-regarded Ole Tapas restaurant is known for such Latin-inspired delights as a hearty chorizo drizzled with chimichurri and served on a baguette (choripan), a fresh house-made Ecuadorian-style seafood ceviche, and beefy empanadas with a perfect flaky shell.

Regular spot: None. Check local breweries and wineries around Pennsylvania, Delaware and Maryland.

The buzz: Ole’s soft-corn tacos are a fan favorite, double-stacked and served with lettuce, house-made salsa and
chicken simmered in Latin spices, then topped with smoked paprika and sliced roasted red peppers.


Overview: Owners Petra Heiss and Gisela Grammel (a.k.a. “The Gelato Sisters”) abandoned the corporate hamster wheel and signed up for some serious gelato schooling, resulting in some delectable and enduring favorites, from Oreo and chocolate to wine and blueberry with goat cheese.

Regular spot: Most Sunday evenings at Bellevue State Park for the concert series.

The buzz: Folks needing dairy-free or vegan options can dabble in the selection of sorbets. The favorite is Mango-Passionfruit, but be sure to also try Raspberry Beet or Mandarin Orange.


Overview: It’s typical breakfast fare in the mornings, full-on gyro-and-kebab madness in the afternoons at this awkwardly situated (but rarely wandering) truck.

Regular spot: The BP filling station at 4001 Lancaster Pike, Wilmington.

How to reach:, 423-5521.

The buzz: Where else can you get a full stack of pancakes for $4.99 in a gas station parking lot?


Overview: Fill your belly and support our servicemen and women at this food truck with a heart, featuring kielbasa and hot sausage sandwiches as well as fully dressed dogs.

Regular spot: 2114 Gun and Rod Club Road, Houston.

The buzz: Check out the half-pound Texas BBQ Burger with onion straws, sauteed mushrooms, cheddar, bacon and house barbeque sauce.

It’s hands-on food only at I Don’t Give a Fork, originally started as a UD class project./Photo byJim Coarse


Overview: Chef Leigh Ann Tona started her mobile restaurant as a class project at UD, and eight years later her many fans are still giving her top grades for her Mac-and-Cheese Cheesesteak (yes, that’s real mac and cheese tossed in) and her Vermonter sandwich with ham, white cheddar and apple slaw.

Regular spot: 10 a.m.–2 p.m. every Wednesday, May–October, at Wilmington’s Rodney Square Farmer’s Market.

The buzz: Look out for the caramel apple pulled pork, and the occasional appearance of The Naked Shrimp Po’ Boy with grilled shrimp, chipotle mayo, lettuce, tomato and raw onion.


Overview: Up to eight flavors of mac & cheese, ranging from spicy Thai curry beef to jerk chicken to Old Bay crab.

Regular spot: Most often found locally every Friday at Liquid Alchemy, 28 Brookside Dr., Wilmington.

The buzz: “Our Gumbo with shrimp, chicken and andouille sausage is to die for,” enthuses owner Craig Moyer.


Overview: Middle Eastern-style kebabs, lamb chops and gyros.

Regular spot: Year-round at 1401 N. DuPont Highway, New Castle.

The buzz: “Our most popular dish is the mix chicken and lamb over rice—it’s the best of both worlds. A close runner up is our chicken tikka kabob platter.”


Overview: The omnipresent Chef Wit Milburn (a.k.a. “The Thai Guy”) seems decidedly discontent to relax, opening two restaurants (Ubon Thai, Kapow Kitchen), yet somehow finding time to man his beloved food truck, where he has won many devotees of his “Delaware original” Kimchi Taco and the Kapow Roll, filled with turkey, shrimp, crab and carrots.

Regular spot: 10 a.m.–2 p.m. every Wednesday, May-October, at Wilmington’s Rodney Square Farmer’s Market.

The buzz: Don’t miss trying those Peking Duck Tacos, or even those Thai Ta-tas—tater tots topped with queso blanco, chili flakes, scallions and (if you like) crab.


Overview: Delaware food truck veteran Chef Paul Lauprasert now has two trucks roaming northern Delaware, but the native of Thailand knows not to stray too far from his Asian-fusion sweet spot: his ever-popular popular fried fish tacos with a spicy drizzle, and crab cake sandwiches (again, with a spicy edge).

Regular spot: 10 a.m.–2 p.m. every Wednesday, May-October, at Wilmington’s Rodney Square Farmer’s Market. Also a regular at Food Truck Fridays at Peco’s Liquor Store, 522 Philadelphia Pike, Wilmington.

The buzz: Check out the ramen soup, made hearty with Napa cabbage,
mushrooms, onions and cilantro.


Overview: Outlandish in concept, completely irresistible in person, these made-to-order pizza “cones” come stuffed with typical “toppings,” while delivering a deliciously out-of-the-ordinary experience.

Regular spots: Random businesses parks, local swim clubs, breweries, wineries and many events.

The buzz: Owners (and sisters) Danielle Sundermeier and Michonne Frohnapfela recommend the Cannoli Cone. “It’s a baby cone that comes hot out of the oven and gets filled with chilled cannoli cream and chocolate chips.” Sold.


Overview: Known for all-natural, gluten-free, kosher smoothies, made with real fruit—try the ever-popular strawberry banana, or other crowd favorites such as mango-orange, piña colada, frozen cappuccino and frozen lemonades. Oh, and don’t forget the Hawaiian Shave Ice!

Regular spot: None.

The buzz: The folks at Maui Wowi serve their own brand of coffee, sourced mainly from Hawaii and roasted exclusively for them in small batches.


Overview: Pick your protein—chicken, lamb, fish or falafel—and get it served over rice or on a pita.

Regular spot: 10 a.m.–4 p.m. Mon.–Fri. during UD’s fall, winter, and spring semesters at 18 Amstel Ave., near Smith Hall.

How to reach: (516) 661-6003

The buzz: The lamb gyro and chicken over rice keep students coming back.


Overview: After a career cooking at some of Wilmington’s top destinations, Chef Steve Ruiz reaches back to his Latin roots to deliver some of the state’s most inventive and lovingly executed tacos, quesadillas and grilled cheese sandwiches.

Regular spot: 10 a.m.–2 p.m. every Wednesday, May-October, at Wilmington’s Rodney Square Farmer’s Market. Has been known to frequent Chase Bank off 2nd Street in Wilmington.

The buzz: Ruiz’s Steak-and-Crab Quesadillas ($10) are very nearly as life-altering as the vibrant and fresh Asian Shrimp Tacos with spicy mayo ($10).


Overview: Three words really say it all: “Authentic Pig Roasts.” That and smoked beef brisket with a Memphis-style sauce, BBQ chicken, even blacked fish tacos made with black drum fish.

Regular spot: Across from the Frederica Fire Hall, 6 Front St.

The buzz: The “BBQ Sunday” is Chef Chris Young’s gift to humanity: “It’s like a platter in a cup that has layers of BBQ, beans, roll, coleslaw and BBQ.” Sign me up.

The WoW Crab Melt with bacon at Woody’s on Wheels food truck./Photo by Maria DeForrest


Overview: Michigan-born Chef Melissa Ferraro has been working her way into Delawareans’ hearts relentlessly, first with Outlandish Catering, then the Outlandish food truck, and now with her recently opened restaurant, Sonora at the David Finney Inn in Old New Castle. One thing stays constant: fans lining up at her truck for fried chicken and waffles, served with cayenne maple syrup and brown sugar butter. Another sure thing: crab fries with lump crab, scallions, Old Bay and queso blanco.

Regular spot: 10 a.m.–2 p.m. every Wednesday, May–October, at Wilmington’s Rodney Square Farmer’s Market.

The buzz: Ferraro’s rum-soaked berries-and-brie cheese sandwich is a beautiful moment of refined-but-rustic appeal. There are even rumors of the occasional duck confit taco.


Overview: Artisanal, hand-made, wood-fired pizzas prepared with fresh, simple ingredients: imported tomatoes, fresh basil. Also consider the deep-fried Philly cheesesteak, the crab fries topped with crabmeat and Capo sauce, or the wood-fired meatball sub.

Regular spot: None. Check school events, festivals, tent sales, car shows and pet-related events.

The buzz: Get your pizza with some hand-scooped Italian ice.


Overview: There’s some serious Pittsburghian sandwich sorcery going on here: Consider the Mutha CLUCKA (jerk chicken topped with fries and apple slaw) or the Squealer (pulled pork topped with fries and apple slaw). Or, have a LiL Chris (chicken fingers topped with mac and cheese, bacon and BBQ sauce).

Regular spot: Frequents Wilmington’s Rodney Square Farmer’s Market lunchtime on Wednesdays. Also seen at Bar XIII and Chadds Ford Winery on weekends.

The buzz: It’s easy to see the beauty of a Surf & Turf sandwich (chicken topped with shrimp, bacon and chipotle sauce).


Overview: Helen Houser started her truck with the hope of delivering memories of meals cooked by Polish-American moms, aunts and grandmoms. Her pierogis, stuffed cabbage, kielbasa and placki (Polish pancakes) are all scratch made.

Regular spot: None.

The buzz: “Our pierogis are sauteed on a flat-top grill, not deep-fried,” Houser says. “We do sell a variety of other flavors like sauerkraut, farmers cheese, and buffalo chicken, just to name a few.”


Overview: This “Deer Parked” offshoot of the iconic Newark bar and restaurant is known for beef andchicken Philly style sandwiches and outrageous tater tot creations. “Also, our Old Dominion Root Beer never disappoints on a hot day,” enthuses Ravenite Morgan DeMarco.

Regular spot: All over Delaware from March to November.

The buzz: “Our owners, Marc & Jeremy, say their favorite item is our Kitchen Sink Tots with Old Bay, Cheese Wiz, pulled pork and a fresh fried egg,” DeMarco says.


Overview: As Delaware’s uncrowned (but seemingly unchallenged) King of Sausages, Chef Billy Rawstrom of Maiale Deli & Salumeria knows how to make a good thing better: By taking some of the choice bits from his Wilmington shop and launching this porcine-themed truck, then offering breakfast sandwiches and a lunchtime menu full of sausage-centric goodness.

Regular spot: Varies—best bet is to check his blog. Can be sighted at JPMorgan Chase & Co. in Newark.

The buzz: We’re partial to the buffalo chicken sausage sandwich, stuffed with blue cheese hot sauce and blue cheese butter ($7.95). Sausage with peppers & onions is always a favorite but consider the Mexicano: sausage with fire-roasted corn and poblano chile with chipotle sauce and cheddar.


Overview: Sassy, slow-smoked Southern barbecue favorites with soul food sides, all served somewhat perilously next to rumbling freight trains and madcap Wal-Mart-bound traffic.

Regular spot: In the parking lot of Steve’s Tavern, 1204 Centerville Road, Wilmington

The buzz: Besides the BBQ, Russell’s has become a go-to spot for hearty breakfast sandwiches.


Overview: Made-to-order donuts have a different sort of magic altogether: Moist, luscious, sinful. And they’re especially magical when made with such flair: Try a Sea Foam made with honey and coconut shavings, or a blueberry pie with graham crackers.

The buzz: Be sure to check out this Chincoteague-born chain’s store at 115 Garfield Parkway, Unit 2, Bethany Beach.

Diners have Zach Delong to thank for a morning jolt they don’t have to travel far for./Photo by Jim Coarse


Overview: The world seems a much less dreary place when it’s blessed with roadside espresso and desserts, especially when the sweets are crafted by Wilmington’s De La Coeur Café et Patisserie. Owner Zach DeLong’s inventively crafted coffee creations are supplemented nicely with iced coffees, flavored lattes, and ramped-up lemonade. Fans also rave about DeLong’s homemade pop tarts, donuts, and oatmeal cream pies.

Regular spot: Can be spotted around office buildings in NCCo, but the best spot is probably the Newark Coop Farmers Market every Sunday from 9:30 a.m.–2 p.m.

How to reach: [email protected]. Frequently updates on Instagram (@scission.espresso).

The buzz: Honey cinnamon lattes are a best-seller, but don’t be shy about trying such concoctions as the salted duck fat caramel latte or the iced banana, cinnamon, vanilla, olive oil latte. Lately, DeLong has been supplementing De La Coeur’s pastries with his own: “I recently started making my own duck fat biscuits stuffed with things like Old Bay sausage gravy,” he advises temptingly.


Overview: Specialty cupcakes reign supreme here, with as many as 12 available at any given time (out of 65 overall). Also on the menu, cannoli, cheesecake cups, cookies and seasonal desserts.

Regular spot: None.

The buzz: Try the strawberry shortcake crunch and lemon coconut cream cheese.


Overview: Surely, we are too weak to resist such flavors as party cake, banana pudding, honey bun, strawberry lemonade and caramel apple crisp.

Regular spot: None

The buzz: Try the double chocolate chip, or maybe that white chocolate raspberry cupcake, paired with some sweet “Cupcake Tea.”


Overview: It’s well worth conquering the beach traffic to hunt down Chef Billy Lucas and his upscale Mexi-comfort food, from his Carne Fries (waffle cut potatoes, beef shortrib, queso and salsa) to the ancho braised Beef Shorty taco (with arbol chile salsa and pickled red onion), to the improbable Danger Dog: a bacon-wrapped beef hot dog loaded with black beans, chihuahua cheese, mustard, spicy mayo, avocado, pico de gallo, pickled red onion, queso fresco and cilantro.

Regular spot: Noon–1 a.m. nearly every day at “Chillaware Island,” next to Big Chill Surf Cantina, 19406 Coastal Highway, Rehoboth Beach. Pop-up appearances at Schell Brothers on Tuesdays, 20184 Phillips St., Rehoboth Beach (next to Big Fish Restaurant).

The buzz: Keep your eyes peeled for such occasional specials as the Crispy Avo (beer battered avocado, spicy mayo, lime) Baja Shrimp (beer-battered shrimp, spicy mayo, lime) and the Thai Mahi with red curry, lemongrass salad, serrano crema.


Overview: The Pulled Pork Grilled Cheese has them lining up, and the Brisket Wrap keeps them coming back at this BBQ-scented Brandywine Hundred regular.

Regular spot: Lunchtimes on weekdays at 501 Silverside Road, Wilmington. A second truck roams at will.

The buzz: There goes Tokyo: The PorkZilla features pulled pork, bacon and hot sausage on a kaiser roll. (Keep an eye out for possible brick-and-mortar restaurant on Philadelphia Pike, says owner John Berl III.)


Overview: Co-owner Joe Giubardo roasts three single-origin coffees each day to three different depths of flavor: city plus (dark), city (medium), and cafe (light). “Our customers can choose a single origin or mix and match to create their own blends,” co-owner Mary Giubardo says. Belgian waffles come in two varieties: sweet Liege waffles and savory waffle sandwiches.

Regular spot: Cecil College in North East, Md., on Tuesdays during the school year Union Hospital in Elkton on Wednesdays, and State Line Liquors on Thursday, Friday and Saturday.

The buzz: Fans moan with delight over the Fosters Waffles (bananas, homemade salted caramel and Lockbriar Farm vanilla ice cream) and the Chef’s Creation (fresh local berries, Rumbleway Farm organic berry jam, homemade lemon curd and fresh whipped cream).


Overview: Your perceptions of a humble Asian dumpling’s potential will be forever elevated by the sauce-drizzled, supremely savory masterpieces. Also consider the Lo Mein Vegetable Bowl (with choice of chicken, lamb, steak, blackened flounder or tofu), or the El Cubano (12-hour slow-cooked pork, ham, cheese, homemade Cuban style pickle & fusion sauces), or even the pulled smoked chicken sandwich with compote.

Regular spot: September–May: 11 a.m.–2 p.m. in front of Purnell & Smith Halls near 42 Amstel Ave., Newark. June–August, 11 a.m.–3 p.m. daily at Belin House Cafe, daily at Hagley Museum

The buzz: Their Asian Dumplings won “Best of Delaware” for 2018.


Overview: Notable as one of the few trucks with brick-and-mortar locations as well, Wildwich owner Mike Stanley continues to impress with his creative sandwiches, ranging from the Jolly Mon (spicy and sweet jerk chicken with fresh mango salsa) to the T-Rex (thinly sliced‏ steak, horseradish spread, baby arugula, crispy onion strings).

Regular spot: 10 a.m.–2 p.m. every Wednesday, May–October, at Wilmington’s Rodney Square Farmer’s Market.

The buzz: The KCQ is a drool-worthy: hickory-smoked pulled pork with BBQ sauce and slaw. But consider lighter brighter moments as well: The Saigon features a hickory-smoked salmon filet, serrano aioli, pickled daikon & carrot, cucumber, cilantro. And be sure to check out their two Wilmington locations, at 800 Delaware Ave. and 405 N. King St.


Overview: These burgers are big, but not too big to go right on ahead and top them with a crab cake. “Fat Boy” chicken sandwiches. Wings in four styles. And the Deep-Fried Cheesesteak City Sticks, surely one of mankind’s most notable innovations.

Regular spot: Loockerman Street in Downtown Dover.

The buzz: The “Smyrnadelphia” cheesesteak seems to be served with a side of local snark. Be sure to check out the WoW Crab Melt Burger.

The Ultimate N.J. Food Truck Guide: 54 tasty ethnic and seafood spots

New Jersey restaurants are dizzyingly diverse, and it's no different with food trucks around the state. Here's a list of 54 seafood and ethnic food trucks, serving everything from Cajun, Chinese, Greek, Mexican, Italian and Thai, from tacos, empanadas and roast pork to falafel, pizza, kabobs and crabs. Travel the world by truck - food truck!

Peter Genovese | NJ Advance Media for

You won't be crabby any more when you visit the Angry Crab truck. The owners are Chis Curado, who worked art Copeland in Morristown and Chakra in Paramus, and his cousin, Michael Ponte. The truck spends most of its time in Jersey City and Hoboken, with forays to food truck festivals at Monmouth Park, Laurita Winery and elsewhere. Also known for their lobster rolls and crab poutine, which one fan said "may have been the best tasting thing I've ever had in my mouth.''

Where you can find them: Jersey City and Hoboken.

I hadn't even heard of Ann's Catering until the Jersey Shore Food Truck Festival at Monmouth Park earlier this summer, when my fellow judges and I gave it the Top Truck award. The truck specializes in Caribbean food - oxtails, jerk chicken, coconut shrimp, sweet plaintains, and more. I love her jerk empanadas.

Where you can find them: Festivals around the state.

I love Greek food, but I wish there were more Greek-concentric food trucks this is the only I know of. The Forked River-based Aphrodite's Kitchen truck offers gyros, spanikopita, dolmades, moussaka and other Greek standards, and does festivals on weekends and private functions anytime. A fan on her Facebook page says she makes "the best gyro in the state.''

Where you can find them: Food truck and other events Down the Shore.

Aroy_D The Thai Elephant

Jon Hepner, owner of the Thai Elephant truck, is one of the pioneers of the Jersey food truck scene he helped found the New Jersey Food Truck Association. He and his wife, Pupay, operate the truck, a converted Matco Tools truck. Six months of renovations resulted in the Aroy D (Thai for "very yummy'') truck. All the Thai standards are on the menu - pad Thai, pad King, chicken satay, mango and sticky rice, and more. There is also a storefront in Verona.

Where you can find them: Pier 13 in Hoboken, Harborside in Jersey City.

Burritos ("The best food known to man''), tacos and bro-adillas (quesadillas, of course) are available from the guys at Bro-Ritos. The Beef Bro! is cooked in a homemade pepper and onion marinade the Chicken Chipotle Bro! includes pulled chicken with sauteed onions, roasted peppers and a special chipotle blend, and there's even a lobster roll.

Where you can find them: Pier 13 in Hoboken, Pier Village in Long Branch, and various events.

"A taste of the Old South with a Cajun twist'' is the slogan at Cajun Jax. Po' boys, voodoo shrimp, gator, "redneck egg rolls,'' crawfish etouffee fries, crabs, Southern sweet tea and more on the menu. I can't wait to try the deep-fried bourbon bacon-wrapped churros. Yes, you read that right.

Where you can find them: Festivals Down the Shore and South Jersey.

Carmella Italian Street Fare

Carmella Italian Street Fare

"Italian street fare'' sounds like youɽ might get sausage and peppers sandwiches or calzones, but Daryl Swetz is way beyond that. His Carmella Italian Street Fare truck, named after his Sicilian grandmother, offers "new Italian-American food'' - a combination of classic Italian food and "edgy'' contemporary American. Which means there may be a sausage and peppers sandwich, but it'll be kicked up with a spicy arrabbiata sauce. Or the chicken Milanese will be accompanied by a Tuscan-style kale salad. Pastas include the recommended spaghetti with Sunday gravy, and my favorite sandwich is the grilled cheese with sausage, peppers and onions.

Where you can find them: Jersey City Food Truck Hub

Russ Desantis I For NJ Advance Media

Chilangos, a popular Highlands restaurant, takes its Mexican cuisine on the road with this truck, a fixture at food festivals. Owner Leo Cervantes is proud of his food and even more of his tequila there are 200-plus bottles at the restaurant.

Where you can find them: Monmouth Park and other food truck events.

Cuban sandwiches are the draw at Cubano X-Press, with seven variations, including 3 Little Piggies (marinated pork, ham, bacon, Swiss, mustard and mojito sauce) and Que Veggie Cuba, with zucchini, squash, portabella and roasted peppers).

Where you can find them: Pier 13, Hoboken downtown Jersey City.

Gridiron Grub: A Perfect Combination of Marinara, Meatballs and Football

Sliders are one of the best tailgating options out there. However, with the popularity of generic cheeseburgers, tailgating taste buds can get bored. Add some Italian flair to the mix with a hearty mini-meatball sub. This will bring heartwarming flavors to the party without all of the spaghetti.

Mini-meatball subs make the perfect food for any football party. Simple to assemble and fun to eat, this recipe is sure to be a hit with both the kids and adults. And when it comes to preparation, it doesn&rsquot get much easier than this. All you need is the ingredients below and a crock pot. As a tried-and-true hit among my fellow Browns fans, football fanatics from all over can appreciate this delicious dish.

Mini-Meatball Subs
Prep Time: 15 minutes
Cook Time: 2-3 hours
Difficulty Level: Easy


  • 32-ounce bag of Italian-style meatballs
  • 1 jar of marinara sauce
  • 1 cup water
  • 1 teaspoon garlic salt
  • Shredded mozzarella cheese
  • Hot dog buns

Turn the crock pot on high. Add the jar of marinara sauce, bag of frozen meatballs, water and garlic salt together. Mix until the meatballs are covered in sauce. Cover the crock pot and cook for 2-3 hours.

Once meatballs are cooked to your liking, fill each hot dog bun with 4 meatballs. Add a spoonful of sauce over meatballs and then top with shredded mozzarella cheese. Cut the sub in half, serve and enjoy.

If you will be packing these subs to bring to a tailgate, simply wrap them in aluminum foil and warm up on a grill once you arrive to the tailgate.

And what’s a tailgate without bacon? Here’s an awesome recipe for a bacon wrapped chicken kabob!

Wednesday & Thursday 5-9p

(click or tap for more info)

Funkiest tacos in town! Captain Muchacho’s is run by UTK alumni and specializes in gourmet Americana tacos & sides.

Captain Muchacho

The Crave kicks up classic BBQ and hamburgers in every bite, wherever it travels!

Now featuring the Impossible Burger!

The Crave

Your daily dose of healthy treats.
Smoothies | Açaí Bowls

Drink Smooth

Knoxville's First Thai Food Truck. Serving Thai Street Food inspired by Streets of Bangkok.

Fai Thai

Knoxville's own mobile flower shop! This adorable, vintage pick-up pops up all over town for you to create-your-own bouquet from fresh, locally grown flowers.

Flourish Flower Truck

Features a variety of unique and delicious hot dogs, fresh cut fries, wings, and pulled pork sandwiches.

Hawg Dawgs

Kazoku (meaning family) is a hibachi truck serving up spring rolls, dumplings, fried rice, and a variety of hibachi meats & veggies.

Kazoku Hibachi Express

The Best Lobster Rolls in Tennessee are Now in Knoxville! Our Lobster Rolls are a Ten, Ya See!

Lobster Dogs

Started in the backyard of a home nestled in the Oakwood-Lincoln Park Neighborhood, Oakwood BBQ is Central Texas-style BBQ serving prime beef-centric BBQ.

Oakwood BBQ

Japanese soul food: hand-crafted ramen, gyoza (dumplings), and onigiri (rice balls)

Ramen Bones

An updated take on classic diner and comfort food with a focus on local and seasonal products.

Vegan & vegetarian options available!

Sister South Fine Foods

Featuring a variety of savory kabobs, juicy burgers, and wonderful locally-sourced brats. From simple meat-and-potatoes to the Thai Can’t Believe You Skewered That!, we have your taste buds covered.

Stick in a Box

Treetop Coffee Shop serves in two ways: Coffee and eats to the people that are around us, and comfort to the people that aren't. With every treat and cup of coffee you buy, you help bring comfort to the world's kids.

Treetop Coffee Shop

A chef-driven gastropub style menu with big bold flavors and a changing selection of gourmet sandwiches, hotdogs, tacos, flatbreads and chef’s plates.

Ale' Rae Grill

A new, local food truck in the Knoxville area serving up delicious American eats with a twist! From 6 different types of wings, to tacos, and the famous Philly Cheesesteak Eggroll, you are sure to find "Love in Every Bite".

B’s Bites

“Michigan-style tacos made with only the freshest ingredients.” CJ’s Steak Supreme won Central Filling Station’s 2018 Taco Throwdown! Vegetarian? Check out the Holy Potato!

CJ’s Tacos

Delicious bites on site!

Vegan, vegetarian & GF options available!

Cruisin’ Cuisine

Delicious Venezuelan and Bolivian food

Enjoy Latin Food

Southern favorites include burgers, fried tenders, wings, Philly cheesesteak quesadillas and beer-battered onion rings, french fries and fried okra as sides.

Goodwin’s South the River

Authentic homemade Italian food

The Italian Apron

Knoxville’s most banging sausage.

Knox Wurst

Our specialty is alcohol infusion! We take great pride in offering gourmet cake jars made with plenty of classic cocktail combinations and the freshest ingredients.

Lu Lu Liquor Cakes

Pizzas, cheesesteaks, salads and more!

Pizza and Amore

Smith’s Endzone BBQ

Serving handmade doughnuts and soft pretzels, along with a rotation of specialty cakes, cookies, and other sweet treats

Sugar Queen

Fresh baked goods made from scratch with time tested family recipes that have been passed down for generations. Your prescription for the bad day blues!

Your Sugar Therapy

Natural shaved ice! Hand crafted. All natural. Real fruit. Real sugar cane. No dyes.

The Wooden Spoon

Classic southern barbecue slow cooked over charcoal and hickory wood. Big O’s Famous BBQ “tastes as good as it smells!”

Big O’s Famous BBQ

BUNNZ is a food trailer that brings good country food to you. We serve all types of hot dogs, BBQ, and country sides.


Chef Aaron serves up an American menu with a variety of burgers, gourmet dogs, and tacos with homemade sauces and sides. (Pro tip: try anything with crack sauce.)

Chef Aaron’s Creations

Gypsy Kitchen food truck and catering is a family owned business dedicated to serving classically simple and deliciously fresh food.

Gypsy Kitchen

We serve organic, gluten free and dairy free Acai Bowls & Smoothies. We also specialize in Organic Bullet Coffee. We provide healthy options while using the best superfoods in the world.

Island Girl Acai

BBQ smoked low and slow, the way good BBQ should be. Home of the Sweet 29 sauce. We are a family operated business that’s just getting started & we hope to have a permanent establishment one day.

Johnboy’s BBQ

Gourmet, edible cookie dough! Egg-free!
(Does contain wheat & soy)

Knox Dough

Catering to all of your hunger needs with simple, hearty, wholesome recipes and a passion for meatballs and other savory specials.

Vegan, vegetarian & GF options available!

Meatball Madness & More

An Italian-American fusion menu where delicious, inventive, and fun twists are spun on traditional Italian favorites.

Penne For Your Thoughts

Serving scratch made soups and gourmet sandwiches daily.



A chef-driven food truck sourcing local ingredients to create a changing menu that is delicious, entirely made from scratch and priced conservatively.

Vegetarian & GF options available!

Tootsie Truck

Featuring chicken wings and TASTY sides.

Wings on the Pig

Can I bring my own food or drink?

No. We work really hard to provide a wide variety of food and drink options every day, so we ask that our customers eat and drink from our on-site vendors only. All outside food and drink must be thrown away upon entering the park.

Do you serve alcoholic and non-alcoholic drinks?

Yes! Our on-site bar serves a carefully curated selection of craft beers, ciders, seltzers, and non-alcoholic beverages. Our rotating menu is served in packaged cans which we recycle on site to be more sustainable! Keep an eye on our Facebook & Instagram accounts for drink specials and guest features from your favorite Knoxville breweries.

How can I find out which Food Trucks will be serving and when?

We partner with 30+ different food trucks, and typically host 3-5 trucks at a time. Please refer to the calendar above for a full schedule of our food trucks and special events. We also do our best to update Facebook & Instagram with our food truck lineup & any last-minute changes.

Can I take food to go?

Absolutely. You are always welcome to take food truck food and non-alcoholic drinks to go.

Do any of the food trucks have vegan, vegetarian or gluten free menu items?

Yes! Like restaurants, most of our trucks are able to accommodate a variety of dietary preferences & restrictions. In the “our trucks” section of our website, we have identified trucks that typically have these items on their menus. However, since food truck menus can change daily, we recommend reaching out to them individually regarding food allergies, or for more specific information about their menus.

Are you family friendly?

Yes! We are 100% family friendly.

What about pets?

Yes, we love them! Please just keep them on leash at all times.

Do you take reservations?

Nope. Seating is on a first come first serve basis, but we have tons of seating options so you should always be able to find a spot quickly!

Do you take credit cards?

Yes. Our bar and all of our food trucks accept both cash and credit cards.

Where can I park?

Personal vehicles are not allowed inside of the food truck park. There is plenty of street parking just outside our gates, along Bearden, Irwin, Bernard, and Hazel streets. We also have a small number of designated spaces at 126 Bearden Place, adjacent to our north gate, but they fill up fast. Please do not park in any of our neighbors' designated parking spaces. If you choose to park in another business' lot after hours, you do so at your own risk!

What happens if it rains?

We typically stay open! We have a large covered seating area for exactly that purpose. If the weather is actually dangerous, check our Facebook or Instagram pages to make sure that we have not decided to close for the safety of our staff and food truck operators.

I'm a food truck, how do I get involved?

Our Food Truck Application is located here . We’d love to hear from you!

Veggie Kabob Platter

Rice (Basmati Rice, Water, Corn Oil, Butter [Cream, Natural Flavorings], Salt, Food Coloring [Water, Propylene Glycol, FD&C Yellow No. 5, FD&C Yellow No. 6, FD&C Red No. 40 and Propylparaben (Mold Inhibitor)]), Veggie Kabob (Italian Dressing [Soybean Oil, Vinegar (Cider and Distilled), Salt, Contains Less than 2% of: Garlic, Monosodium Glutamate, Onion, Xanthan Gum, Propylene Glycol Alginate, Disodium Inosinate and Disodium Guanylate, Calcium Disodium EDTA (Preservative), Beta Carotene], Water, Food Coloring [Water, Propylene Glycol, FD&C Yellow No. 5, FD&C Yellow No. 6, FD&C Red No. 40 and Propylparaben (Mold Inhibitor)], Saffron, Veggie Flakes [Onions, Carrots, Sweet Potatoes, Potatoes, Green Bell Peppers, Red Bell Peppers, Parsley], Garlic Powder, Onion Powder, Salt, Black Pepper, Eggplant, Mushrooms, Green Bell Peppers, Red Bell Peppers, Yellow Squash, Zucchini, Onions), Moby’s Salad (Romaine Lettuce, Iceberg Lettuce, Tomatoes, Onions, Pepperoncini Peppers [Peppers, Water, Distilled Vinegar, Sea Salt, FD&C Yellow #5, Sodium Bisulfite (Color Stabilizer)], Cucumber, Feta Cheese [Cultured Pasteurized Milk, Salt and Enzymes], Red Cabbage, Kalamata Olives [Olives, Water, Salt, Vinegar and Olive Oil]).


Peanut Butter Recipes – Easy and Fast

The average American eats more than seven pounds of peanuts a year. Sixty percent of those tasty legumes come in the form of peanut butter. While we may adore the taste and convenience of peanut butter and jelly sandwiches, peanut butter is too versatile not to play around with other dishes. Explore peanut butter recipes easy to make and devour.

Jazz up any meal with a dollop of America’s favorite spread.

Peanut butter offers essential nutrients and is loaded with healthy fats. Plus, it makes for an interesting twist on meals that may have become boring. Wow guests and loved ones with peanut butter recipes easy and delightful on any palate.

Using peanut butter in new ways can add depth to traditional meals and snacks. Consider a swirl in brownies or a few tablespoons for pancakes. Some already scoop peanut butter into smoothies, but you can also add it to stews and soups for a bold sweetness that boosts other flavors as well.

Mix ginger, sesame oil, sriracha and lime juice in a nearly empty peanut butter jar. You can experiment with the measurements to discover which work best for your palate. Peanut butter recipes easy to make and enjoy can jazz up any salad.

Melt peanut butter and pour over popcorn . You can top with cinnamon and sugar for a sweet treat, or add paprika for a little kick.

Ree Drummond’s Peanut Butter Pasta

Peanut butter and pasta may seem like an odd pairing at first. However, the texture and creamy taste work together. Shake up your traditional spaghetti and meatballs with one of the best peanut butter recipes easy to make and share.

2 tablespoons vegetable oil or butter

8 boneless, skinless chicken thighs, cut into small pieces

Freshly ground black pepper

12 ounces green beans, trimmed and halved

1/2 cup canned coconut milk

1/2 cup creamy peanut butter

2 tablespoons light brown sugar

1/2 teaspoon hot chili oil

Juice of 1 lime plus 1 lime cut into wedges

2 tablespoons chopped fresh ginger

1 tablespoon curry powder

1 cup salted roasted peanuts, roughly chopped

1/2 cup fresh cilantro leaves and tender stems, chopped

  1. Sprinkle thawed chicken with salt and pepper.
  2. Coat the bottom of a skillet in vegetable oil or butter.
  3. Turn the heat to medium.
  4. Add the chicken to the skillet and brown for about eight minutes.
  5. Sauté the green beans until slightly browned, around two minutes.
  6. Boil the pasta in a separate pot.
  7. In a medium bowl or in a large measuring cup, whisk the coconut milk, peanut butter, soy sauce, sugar, chili oil, lime juice and water.
  8. Set aside the sauce.
  9. In the skillet, add the ginger and garlic. Cook for one minute.
  10. Add the curry powder.
  11. Pour the sauce into the skillet and cook until the sauce boils for around four minutes.
  12. Drain the pasta and pour into the skillet.
  13. Garnish with peanuts, cilantro and lime wedges before serving hot.

1 tablespoon creamy peanut butter

1 slice crusty white bread

2 tablespoons shredded cooked pork

1 teaspoon sriracha chili sauce

Thinly sliced jalapeno pepper

  1. Generously spread peanut butter over bread.
  2. Layer with pork and chili sauce.
  3. Sprinkle with curry powder.
  4. Top with jalapeno.

After a cold day or when you don’t want to make a big deal out of cooking, this soup will satisfy. You do not need to do the extra step of pureeing the soup.

3 cups peeled and cubed butternut squash

1 can (13.66 ounces) light coconut milk

1 medium sweet red pepper, finely chopped

1 medium onion, finely chopped

1/2 cup chunky peanut butter

2 tablespoons red curry paste

1 tablespoon reduced sodium soy sauce

1 teaspoon minced fresh ginger root

  1. Combine all ingredients except fresh cilantro and salted peanuts in your slow cooker.
  • Cook on low for 6 hours.
  • Puree the soup if a creamier texture is desired.
  • Garnish with cilantro and peanuts.

Zucchini is one of lowest calorie vegetables. It also has more potassium than a banana. You can pair it with chicken for a hearty dish.

2 medium zucchini, cut diagonally into 1/2-in. slices

3 tablespoons brown sugar

2 tablespoons reduced sodium soy sauce

1 tablespoon creamy peanut butter

1/4 teaspoon ground ginger

1/4 teaspoon cayenne pepper

1 cup shredded cooked chicken

2 tablespoons finely chopped red onion

Julienned carrot and chopped fresh cilantro

  1. Heat the oven to 350 degrees.
  2. Place the zucchini in a grilling pan and cover.
  3. Grill for 5 minutes on each side.
  4. Place the topping ingredients, except chicken and onion, in a saucepan and boil.
  5. Simmer for 5 minutes.
  6. Stir in the chicken and onion.
  7. Cook thoroughly.
  8. Top the zucchini slices with the chicken.
  9. Serve with carrot and cilantro garnish.

Kabobs are a kid-friendly snack, lunch and dinner option. You can reduce the kick of the spice if little ones are not a fan. Peanut butter recipes easy to decrease or increase kicks will make fans of little ones.

1/4 cup reduced fat creamy peanut butter

3 tablespoons reduced sodium soy sauce

4-1/2 teaspoons lemon juice

1-1/2 teaspoons ground coriander

1/4 to 1/2 teaspoon cayenne pepper

1 large onion, finely chopped

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

  1. Combine all ingredients except onion and chicken breast in a small bowl.
  2. Set aside 3 tablespoons for sauce and pour the rest into a resealable bag.
  3. Place the onion and chicken to the bag.
  4. Refrigerate overnight.
  5. Remove the chicken from the bag and stick on skewers.
  6. Grill the chicken and brush with the sauce that has been set aside in step 2.

Hummus is a great way to get extra protein in any day. The chickpeas and peanuts in this recipe pack a double punch that will fight any 2 p.m. slump. Set out a tray of veggies for kids and adults to snack on.

1 (15-ounce) can chickpeas, drained and rinsed

2 heaping tablespoons peanut butter

  1. Place the chickpeas in a blender and blend until fine.
  2. Add the peanut butter and oil, blending until combined.
  3. Sprinkle the salt, pepper and paprika.
  4. Serve!

To receive FREE phone service, you first must be approved through the National Verifier. You can bring your own phone and keep your number to experience our 5G network coverage. We will ship you a FREE SIM Card Kit so you can get UNLIMITED talk & text if you already participate in government programs such as SNAP and Medicaid. Once approved, you can begin the phone activation process to receive FREE phone service online.

Invite loved ones over for a unique meal or share your photos with you followers with 3 Gigs of Data, plus UNLIMITED talk & text from Q Link Wireless.

Tasty Kabob Mobile Truck: Meatball Kabob Wednesdays - Recipes

All Around The World is bringing dishes inspired by cuisines from all around the globe straight to Acworth, GA. From France to Germany to Turkey, the menu here sports some impressively authentic international eats foodies across the city should be more than eager to sample. In addition to offering up a bounty of mouth-watering fare, this truck’s 100% solar powered. So, giving this business your business is a great way to reduce your carbon footprint.

Simply the Best! Traditional hand-Tossed Brick Oven Pizza, Amazing Wings, Salads, Sandwiches, and Incredible Desserts! Made from scratch every day dough, fresh ingredients with almost limitless choices, wide array of other menu options!

Allan graduated from Art Institute of Atlanta July 2018 with a culinary degree and a dream. A dream to one day own a restaurant and share his amazingly creative talent and passion with the world. Baked Kitchen was originally just an Instagram page to share his dishes with friends and family. He could take simple things like $1 lunchables and turn them into mouth watering creations. After much encouragement and support from our parents Baked Kitchen was born!

Big Dave’s Cheesesteaks is one of the fastest-growing businesses in Atlanta, Georgia. With burgeoning locations in downtown Atlanta and Dunwoody, as well the upcoming opening of a franchise in Doraville, Big Dave’s has positioned itself as a premier eatery and staple of the greater Atlanta community. Derrick Hayes, a West Philadelphia native, serves as President and CEO of the company and continues to successfully intertwine authentic traditional Philadelphia cuisine and family-like atmosphere into the fabric of the restaurant. Patrons rave about popular menu items like beef, chicken and salmon cheesesteak egg rolls and also praise Big Dave’s modern take on the Philadelphia classic with entrees like the “Dave’s Way” Cheesesteak. It comes as no surprise that Big Dave’s Cheesesteaks has ranked in the top 10 in the Best Sandwich category at the 2018 World Food Championships, and frequently sports lines wrapped around the downtown venue filled with customers yearning for a taste of Philly.

We are a family-owned and operated catering service and food trailer providing clients with world-class, competition quality BBQ. Our service area includes the North Metro Atlanta area.

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YouTube Channel

We’re just working to make your food life better. Three new episodes every week full of great food, simple recipes, lots of practical cooking advice and an equal amount of nonsense. 2 million + subscribers can’t be wrong.

50 Tasty Low Carb Snacks

When eating a low carb diet, it can be challenging to come up with ideas for low carb snacks. After all, you can’t turn to your normal chips, cookies, or toast. Instead, you’ll need to get a little creative in the kitchen. That’s why we’ve put together this list of 50 incredibly tasty low carb snacks, each with five grams of carbs or less.

Get your fill of wholesome greens with this pineapple, honeydew, and kale smoothie. Not only is it incredibly delicious, it’s also packed with nutrition to get you through the day.

High in antioxidants and vitamin C, this smoothie is packed with pineapple, banana, and strawberries. Get it with a scoop of protein powder for extra energy that will keep you satisfied until dinner.

Made with mozzarella, cream cheese, almond flour, eggs, and spices, these crackers taste just like the real thing but have only four grams of carbs per serving. These low carb snacks go great with cheese, pepperoni, or any other low carb topping.

With a yummy, creamy peanut butter center and a sugar-free chocolate shell, you won’t believe these bites are low carb. Plus, they come together in just minutes and require no bake time. They’re the perfect low carb snacks for when you’re craving sweets.

Regular Doritos are out on a low carb diet, but this recipe recreates them with just five grams of carbs. Sunflower seeds, whey isolate, and xantham gum make up the chip, while cheese powder, paprika, chili powder, cumin, onion powder, and garlic powder give it that classic “Dorito” flavor in tasty, low carb snacks.

With just one gram of carbs, these cheesecake bites are like little pieces of heaven. All you need is cream cheese, butter, heavy cream, no carb sweetener, and vanilla extract. Yum!

A fun and easy-to-make snack, this pepperoni cup will help keep pizza cravings at bay. With just one gram of total carbs, you can’t beat it as a yummy way to stay satisfied until your next meal.

Brussels sprouts are high in fiber, vitamin K, and vitamin C. Wrapped in bacon and broiled in the oven, they make super wholesome and tasty low carb snacks that are great for a party appetizer or all by yourself.

Low carb cookie dough? We’re sold! Made with cream cheese, butter, erythritol, almond flour, stevia, vanilla extract, and no sugar chocolate chips, this snacks helps you relive old memories of eating cookie dough straight out of the fridge.

Delicious, cheese-filled mushrooms are the ideal one-bite appetizer for a party or just for you. Ready in just 30 minutes, it’s an easy recipe that looks a whole lot more complicated than it actually is.

In this easy but delicious appetizer, asparagus is wrapped in prosciutto and topped with parmigiano reggiano cheese. The snack is then roasted until the asparagus is tender and delicious and the prosciutto is slightly crispy.

In this delectable recipe, baby bell peppers are filled with cream cheese and topped with walnuts. Baked until the cream cheese begins to brown, these peppers easy and wholesome low carb snacks or appetizers.

Perfect as an on-the-go breakfast or snack, these ham and egg cups are easy to make and delicious. The ham turns crispy and makes a firm cup that’s full of eggs and cheese.

A genius idea, these low carb spring rolls are made with cabbage leaves. They’re filled with tender pork, cilantro coleslaw, and MCT oil, and paired with a delectable dipping sauce.

As a follower of a low carb diet, you can’t have regular popcorn. If that’s leaving a whole in your life, this cauliflower popcorn is sure to satisfy that craving.

These sugar-free candied pecans are so crispy, crunchy, and delicious, you won’t believe they’re actually low carb. Made with just four easy ingredients, they only contain three grams of carbs.

Made with just avocados and Trader Joe’s “Everything But The Bagel” Sesame Seasoning Blend, this snack couldn’t be easier. Plus, it’s wholesome and hearty enough to keep you full until your next meal.

On a low carb diet, a typical granola bar is out. These sugar free granola bars are made with seven simple ingredients and taste similar to an Almond Joy!

These fun cucumber cups are filled with tuna salad as a fun and delicious way to get your omega-3s. They’re the perfect low carb snack to hold you over until your next meal.

Hummus made with cauliflower rather than garbanzo beans is more lower in carbs. Pair this delectable hummus with veggies, such as peppers, celery, or broccoli for a low carb treat!

These simple bites are made with just six simple ingredients and are ready in less than thirty minutes. Plus, with ooey-gooey mozzarella cheese atop eggplant slices covered with garlic and pizza sauce, they make the perfect low carb snack.

In this addictive snack, zucchini is baked to crispy perfection and covered with Parmesan cheese. Plus, each stick has less than two grams of carbs!

This recipe is the go-to for delicious, crunchy, tortilla chip that tastes like the real thing. Plus, with only seven simple ingredients, they’re shockingly easy to make!

These crispy baked avocado chips taste like guacamole in chip form. Dip in low carb salsa, and you’ll have an explosion of flavor in your mouth.

These bacon guacamole appetizer bites are a must-try. They combine guacamole with crisp and crunchy bacon for a hearty snack you won’t want to stop eating.

If you’re craving a creamy and cool milkshake, this low carb option will surely satisfy. Ultra refreshing, thick, and creamy, it tastes just like real ice cream but only contains just over five grams of net carbs.

Loaded with veggies and flavorful ranch, these chicken bacon ranch poppers are a flavorful low carb snack or light meal. They’re easy to make and are great for leftovers, so you can enjoy them for days to come.

Your average chocolate chip cookie isn’t likely to pass the low carb test, but these goodies definitely do. Made with almond flour, butter, erythritol, vanilla extract, eggs, molasses, xanthan gum, and sugar-free dark chocolate chips, they contain only four grams of net carbs each.

With hard boiled eggs, avocado mayonnaise, and Dijon mustard, this deviled eggs recipe is easy to make and super delicious. Even better, they contain just one gram of carbs per serving.

Typical carrot cake is a no-go, but this recipe makes it low carb! Made with just six simple ingredients, these no bake cake balls are doughy, chewy, and high in protein.

These low carb brownies require just five ingredients and come out to just one net carb a pop! They’re so ooey-gooey and fudgy, you won’t even believe they’re low carb.

Jalapenos stuffed with cream cheese and cheddar cheese are wrapped with bacon instead of breaded for the perfect low carb snack. The recipe includes instructions for making them in the air fryer and regular oven.

This avocado dip is made with avocados, cilantro, lime, jalapeno and sour cream blended to perfection. Serve with veggies for a low carb snack that’s filling and delicious.

If you’re not a fan or Brussels sprouts, you’ve obviously never tried these chips. Made with Brussels sprouts, olive oil, salt, cumin, smoked paprika, and chili powder, they’re just the right amount of crispy, salty, and spicy.

This easy recipe turns leftover shredded chicken into a delightful and delicious snack. If you’re a fan of Buffalo chicken, you’ll love these fun snacks.

Who doesn’t love Caprese salad? This recipe turns your favorite side dish into a fun and easy-to-eat, low carb snack on a skewer. Plus, it’s packed with protein and low on carbs.

Due to its high rice content, typical sushi isn’t on a low carb diet plan. That’s why these low carb sushi rolls are so exciting. Made with smoked salmon, bell pepper, cucumber, avocado, and seaweed sheets, they’re low carb and delicious.

These shrimp kabobs are made with marinated shrimp skewered with your favorite veggies and grilled to perfection. They’re perfect for a light dinner or hearty snack.

This low carb crab cakes recipe needs just ten simple ingredients and thirty minutes to make. These low carb snacks are full of flavor, without breadcrumbs or other fillers.

These flax crackers are flavored with rosemary and garlic for a delicious low carb cracker that tastes just like the real thing. Plus, they’re easy to make with just five simple ingredients.

If you’re looking for a low carb snack that tastes just like your game day favorites, make these delicious baked buffalo cauliflower bites. They don’t taste like chicken wings, but they’re just as spicy and delicious!

Salt and vinegar chips are tangy and salty perfection, but they’re unfortunately high in carbs. These chips, made with thinly sliced zucchini, taste remarkably similar but are a whole lot more wholesome and delicious.

This creative wrap, made with eggs, chicken sausage, avocado, and jalapeno cream cheese, is just as delicious for a quick low carb snack as it is for breakfast. Instead of using a high carb tortilla, it uses an egg crepe as a wrap.

Make your own low carb coconut yogurt with this easy recipe. All you need is a can of coconut milk and two capsules of probiotic powder.

These Swedish meatballs are great as a low carb snack or served as a meal over zucchini noodles. With just two grams of carbs per serving, they’ll perfectly fit into your low carb diet.

It’s easy to make low carb, sugar-free hot chocolate with just five ingredients. You’ll need dark chocolate, unsweetened almond milk, heavy cream, allulose or another sugar-free sweetener of your choice, and vanilla extract.

A low carb replacement for peanut butter and jelly? Count us in! This recipe combines peanut butter and raspberries for a delicious snack that feels just like biting into your favorite sandwich.

Made with butter, cheddar cheese, almond flour, Parmesan cheese, and cayenne pepper, these low carb cheese straws are utterly addictive. At just one net carb per straw, you can go back for more.

Each mini muffin is packed with broccoli and loads of cheddar cheese. Plus, each bite clocks in at less than one net carb for your low carb snacking pleasure.

With a taste that’s just as good as the real thing, you won’t believe these homemade Cheetos are low carb and packed with wholesome ingredients. They’re the perfect low carb snack when you’re craving something crunchy and cheesy.

If you’re on a low carb diet, you’re probably craving some tasty snacks. These wholesome and low carb snacks will do the trick, all with less than five grams of carbs each.

Watch the video: People are Crazy For Street French Fries. Chicago u0026 OPTP Fries. Aloo Chips at Karachi Food Street


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