Culinary Goods

These were tasty and I'll definitely make them again. I got the recipe from fannetasticfood.com. They get an 8. 1 lb. ground turkey 1 TBS Jamaican jerk seasoning        I made my own:             1 
tsp. onion powder             1 
tsp. ground thyme             1/2 
tsp. dried parsley             1/2 
tsp. allspice             1⁄8 tsp. cinnamon             1/2 
tsp. pepper 1⁄4 tsp. cayenne pepper             1/2 
tsp. paprika 1⁄4
 tsp. hot pepper flakes 1⁄8 
tsp. cumin             1/2 
TBS garlic powder             1 
tsp. salt              1⁄8 tsp. nutmeg We threw these on the grill and then served them with the pineapple salsa I blogged below. We didn't eat them with buns so we could cut down on carbs. 

This was yum. I put it on top of the Jamaican jerk turkey burgers I blogged above, but these would work well on top of any burger. It was a perfect side for summer. This gets a 7 and I got the recipe from fannetasticfood.com. 1 and 1/2 cups diced pineapple 1 red bell pepper, diced 1/2 medium red onion, diced 1 lime, zested and juiced 1/4 cup cilantro, chopped

These were awesome!! They get a 9.5. I kind of just combined recipes and made these up, but I’ve put the ingredients and separate recipes below. I used half a tart crust recipe. Also, the first time I made this recipe it did not work out well. However, this is the 3rd time I made them, and I have it down. I wasn’t rolling the dough thick enough earlier, so they baked too fast. I got 7 tarts out of half a recipe. Tart Crust 270 grams butter This is about 2 1/2 cubes butter 140 grams sugar This is about 2/3 cup sugar 1 egg 400 grams flour This is about a generous 3 cups flour Mix butter and sugar together, like a cookie, then add egg, mix in flour. This is crackly dough, like rolling out sugar cookie dough. Make dough, chill for an hour, smash it with rolling pin (it won't roll when it's cold, just smash it). She has a circle cutters that is slightly larger than the miniature tart pan. Anyway, you roll it like pie crust, 1/4 inch thick, cut out slightly larger ci

One word—yum. Remember how I was going to continue trying to find a better fish taco recipe than the one I tried a couple of months ago? Well, I found it. It’s awesome. I declare it the best I have found and am stopping my search. I give these an 8.5, and the recipe came from the fabulous annies-eats.com. I noted my changes below in bold. Fish Tacos with Mango Salsa and Avocado Cream Sauce Yield: about 4-5 servings Ingredients For the fish: 2 tbsp. freshly squeezed lime juice 2 tbsp. olive oil, plus more for cooking I didn’t have enough marinade, so I added more oil to make more. This is not a juicy marinade that covers the fish, just FYI 3 tbsp. minced cilantro ¼ tsp. cumin ¼ tsp. ground chipotle powder 2 cloves garlic, minced or pressed Coarse salt and freshly ground pepper, to taste 1½ lbs. white fish (halibut or tilapia) I used tilapia and I only fit 2 pieces into this marinade. Now, when I cooked the fish, I also sprinkled it liberally with chili powder, paprika,

These were meh and they get a 5. With that being said, they could be much better without the variations I used. First, I didn't have dark cocoa powder- just the regular unsweetened Hershey's kind I always have on hand. I also cut down the sugar and the chocolate chips, which gave these a slight bitter taste. Also, there is a lot of flour in these, so they are kind of dry, which is opposite of how I like my cookies to be. I also divided them into smaller portions, so ended up with 20 cookies instead of 12. I probably won't make these again. I got the recipe from annies-eats.com.  Yield: 12 very large cookies INGREDIENTS 1 cup (2 sticks) cold, unsalted butter, cubed 1¼ cup sugar 2 large eggs ½ cup dark cocoa powder 2¼ cups all-purpose flour I used 1 3/4 C. ¼ tsp. coarse salt 1 tsp. baking powder 2½ cups semi-sweet chocolate chips  I used 1 1/2 C. Preheat the oven to 350˚ F.  Line baking sheets with parchment pa

Wait a minute, you might think. Didn’t the awesome Mel already blog this fantastic recipe. Why yes, yes she did. And did the blog somehow lose it? Why yes, yes it did. I searched forever for this on Sunday through every category and even used the search feature, and finally I got so mad I decided I would re-blog it since I did change it up a bit anyway. So, it’s a 9. It’s chocolate cake and mousse. Enough said. Oh, and this is a very tall layer cake, as shown below, so it serves a ton: Chocolate cake- Use the Devil’s Food Cake recipe I blogged around December, put it in 2 round cake pans, probably around 9 inch. And cool them. Cut them each in half so you have a total of 4 layers. Chocolate Mousse, courtesy of my old, amazing friend A’Lynn Berg 1 lb. Semi sweet chocolate I used 75% dark and 25% milk, and the Callebaut callets work great 2 eggs 2 egg yolks 2 cups whipping cream 6 T. confectioner's sugar I reduced this to 4 T. 4 egg whites 2 tsp. vanilla this is my

So, in order to irritate Stefani on all levels, I blogged a food she will likely hate. It has baked eggs and oatmeal in it—she hates both these items. I, however, really like it and it will go in our permanent recipe file. Now, this is not super fast, but it does make a lot, and it’s a fun change. It does taste a bit like custard with the baked egg, so keep that in mind. Also, I searched for a bunch of recipes and combined it into this. My one irritation with the recipes I searched for is that they acted like this was a health food. If you put 1 cube of butter and 1/2 cup of sugar in something that serves 6 people for breakfast, that is actually dessert. I’m just saying—that is literally almost my sugar and butter ratio in gingerbread cake, so don’t pretend this is a health food simply because oatmeal has insoluble fiber. Traditional baked oatmeal has 1/2 cup sugar/honey and 1/2 butter in it. If I wanted that much saturated fat and sugar for breakfast, I would eat a piece of pie, so

Now, I rarely eat red meat because I think it’s gross. However, this is the best roast beef prepared at home I have personally ever eaten. My dad made it, and although the picture doesn’t look super delicious since my dad slathers chili sauce on everything, the beef and gravy were simply delicious. They get an 8.8. My Dad’s recipe: Put beef in dutch oven with hot oil and salt and pepper. Add 1/2 chopped onion, 4 whole cloves garlic, italian seasoning, and 1/2 cup red wine. Cook it low and slow. This is probably around 275 for 4 hours or so. Then, when he was done, he added 2 1/2 cans beef broth, another 1/2 cup red wine, and then cornstarch water to thicken. Simple, yet awesome.

I made this for my mother-in-law on Mother's Day and really liked it. It was basically a really tasty carrot cake. I didn't do the zig-zag pattern with the frosting because I was too lazy, but to each their own. This gets a 7.5 and I will definitely make it again. I got the recipe from my Fine Cooking magazine. For the cake 7 large eggs 9 oz. (2-1/4 cups) cake flour 1 cup firmly packed light brown sugar 2 tsp. baking powder 2 tsp. ground cinnamon 1-1/4 tsp. ground ginger 1 tsp. table salt 1/4 tsp. ground nutmeg 2/3 cup neutral oil, such as canola or vegetable 4-1/4 oz. (1/2 cup) smooth unsweetened applesauce, at room temperature 2 tsp. pure vanilla extract 2 medium carrots (5 oz. total), one finely grated and one coarsely grated 2 tsp. finely grated orange zest 1/3 cup granulated sugar For the icing 4 oz. cream cheese, softened 1/4 cup mild honey 3 Tbs. heavy cream; more as needed 2 oz. (1/2 cup) coarsely chopped walnuts, toasted Make the ca

So I am just so happy to be blogging this not only because it was fantastic, but even more so to get rid of that abomination of a meal that Melly recently posted. The culinary gods are weeping over the avocado egg salad. Anyway, this was just lovely- I gave it an 8.8. I got the recipe from annies-eats.com. Good ol' Annie. I used a 9 inch tart plate and it worked just great. I didn't do anything different other than that. Chocolate Peanut Butter Tart Yield: about 6 servings INGREDIENTS For the crust: 1 cup all-purpose flour ¼ cup Dutch-process cocoa powder ¼ tsp. salt ¼ cup sugar 8 tbsp. unsalted butter, at room temperature 1 large egg 1 tsp. vanilla extract 2 tbsp. heavy cream For the filling:  ¾ cup creamy peanut butter, divided 5 oz. bittersweet chocolate, finely chopped ¾ cup heavy cream