Culinary Goods

John made this. It was awesome. It gets an 8.5, and it came originally from cookingclassy.com. I loved this—it’s a keeper for us. He did double the sauce because we used a full package of rice noodles, and we also added cabbage. Oh,and when he doubled the sauce, he did not double the brown sugar. Chicken Pad Thai Yield: About 5 servings Ingredients 10 oz Thai rice noodles 1 lb boneless skinless chicken breasts, sliced into small strips John added 2 Tbs. of sake to the wok when he cooked the chicken 2 Tbsp vegetable oil 1/4 cup packed dark-brown sugar 1/4 cup soy sauce 2 Tbsp rice vinegar 1 Tbsp lime juice 1 Tbsp fish sauce 1 red bell pepper, sliced into thin strips and strips halved 1 1/2 cups matchstick carrots 2 cloves garlic We used 5 4 green onions, whites minced, greens sliced into 1-inch pieces 2 cups bean sprouts 3 large eggs 1/2 cup unsalted peanuts, roughly chopped 1/3 cup cilantro, chopped Red pepper flakes and sesame seeds (optional) We added some t

These were good. I would give them an 8. Now, I didn't have a recipe, but here is what I did. 2 cups tart cherries 1/4 cup sugar 1 T. ultragel 1/8 tsp. almond extract Combine this, then spoon onto a puff pastry sheet that has been split into 4’s. Follow the directions from apple turnovers where you use an egg wash, turbinado sugar, slit the top,  and then bake at 400 for about 20 minutes. This filling would probably make about 6 turnovers. Serve with ice cream.

I have a ton of fresh mint in my garden, so am searching for good recipes to use it in. This recipe calls for peppermint and they're obviously good to make around the holidays. I used my mint in the frosting for these brownies, but didn't use nearly enough. I ground the fresh mint in a food processor, but you could really only taste the mint when you came across a bit of it in the frosting. Next time I will double or triple it. They were still good and get a 7. I got the recipe from ourbestbites.com. Ingredients 1 1/2 cups flour, lightly spooned into measuring cups and leveled (don’t scoop!) 3/4 teaspoon baking soda 1/4 teaspoon table salt 1 cup semisweet chocolate chips 3/4 cup packed light brown sugar I used 1/2 C. 5 tablespoons real butter 1 tablespoon water 1 large egg lightly beaten Frosting Ingredients 1/2 cup real butter (1 stick) 2 cups powdered sugar 1/2 –  1 teaspoon peppermint extract I used 8 fresh mint leaves milk, as needed for consistency optional: red or

I had leftover blended pineapple and coconut milk from the pineapple pops I made, so added strawberry to them. My daughter and nephew loved them, but Melly and I thought they tasted like vomit. So if you're over the age of 4, you may not like them. 1 whole pineapple 1 1/2 C coconut milk 5 large strawberries Blend and freeze.

I bought popsicle molds a few weeks ago and decided that this 100+ degree heat gave us the perfect opportunity to try them out. This was a nice healthy summer treat that my 3 year-old loved (you can see her eyeing them in the background). For a healthy popsicle they get a 7, but for a tasty treat popsicle they get a 5. I got the recipe from 100daysofrealfood.com. 1 large fresh pineapple cut into large chunks 1 1/2 C. coconut milk 1 TBS. sugar Puree in blender, freeze and enjoy!

This was yum. I love cajun dishes and will definitely make this again. Jared gave it a 7 and Melly and I gave it an 8. I got the recipe from ourbestbites.com. 1 teaspoon extra-virgin olive oil 1/2 pound smoked pork sausage, halved and cut into 1/4″ slices I used turkey sausage 1 small red onion, halved and sliced 3-4 cloves garlic, minced 2 colored bell peppers (I used red and yellow), halved and sliced 1 15-ounce can diced tomatoes 1 1/2 cups water (high elevations increase to 1 3/4) 8 ounces pasta (I used trottole) 2 cups 1% milk 3 ounces low-fat cream cheese 1 teaspoon Cajun or Creole seasoning (like Tony Chachere’s) 1/2 teaspoon smoked paprika 2 tablespoons all-purpose flour 2 tablespoons butter 1 teaspoon minced garlic 1 cup (4 ounces) freshly grated Parmesan cheese Instructions: Preheat 1 teaspoon extra-virgin olive oil in a large skillet over medium-high heat. Add the sausage and cook 2-3 minutes or until it starts to release oil and is browning. Add the

So I really need to learn my lesson with pasta. I know I don't like dry pasta, yet I keep making these recipes that don't have any sauce. This does have good flavor, so if I make it again, I will add a cream sauce to it. As is, it gets a 6. Also, as you can see, I used broccoli instead of swiss chard. I got the recipe from food52.com.                  
3 cups raw Swiss chard, sliced (including the stems) I used broccoli                  2 
handfuls dried spaghetti                  2
 strips bacon, cut into 1/4-inch slices                  1/2
 large shallot, minced I used onion                  Olive oil, as needed                  1/3 
cup ricotta cheese I used 1 C.                  2
 tablespoons Parmesan cheese                  Zest from 1/2 lemon                  1/4
 teaspoon salt, to taste        1 
pinch dried red pepper flakes      Lemon zest       3 cloves garlic Bring a pot of well-salted water to a boil

This was shockingly good for something so simple. I give these an 8.5, but please keep in mind I LOVE bacon and I rarely eat it, so when I do, it makes me blissfully happy. As, the picture does not represent these well because they didn’t have the added toppings. Once the panini came out of the press, I added spinach, sprouts, tomato, and avocado to mine. Cucumbers would also be good. Also, I just made this recipe up, which is another reason I was so surprised they turned out as well as they did.   Breakfast Panini Ciabatta roll (I use the Torta rolls from Costco) Scrambled eggs (I did 1 1/2 eggs per person and made it omelet style so that I just cut the right size from the big omelet) Bacon (I did 1 slice on mine, but everyone else got 2) Cheese (I did cheddar and pepper jack) Veggie cream cheese (this is a MUST and the recipe was blogged a minute ago) Toppings of your choice   So, you cut the roll in half, smear cream cheese spread on half of it, put cheese on the other ha

This was super easy, and very good. This would be awesome with a veggie sandwich or a bagel. I did two versions—one with dill and one with smoked paprika and chipotle chili powder. I made the whole thing together, and then split it in half to add the separate seasonings. So, I found this original recipe on thepioneerwoman.com, and I modified it as you can see from below with changes in bold. Also, I pulsed the veggies in the food processor first. Veggie Cream Cheese Spread Ingredients 3 packages (8 Ounces Each) Cream Cheese, Slightly Softened I used one package 6 whole Green Onions, Sliced I used 3 1 whole Large Carrot, Peeled And Finely Diced I used about 1/2 carrot 1 stalk Celery, Finely Diced I used a small stalk 1/2 whole Red Bell Pepper, Finely Diced I used about 1/4 of a pepper, maybe a bit more 1/4 cup Finely Diced Red Onion I used about 2 Tbs. 1 Tablespoon Chopped Chives (more To Taste) I just used the scallions part of the green onions 1 Tablespoon Chopped Dill (mo

This recipe was awesome! I give it an 8.5. Also, I would not serve this without the cucumber dill sauce that I just blogged. It’s essential. With the sauce, it’s good enough for a dinner you would feed to company. Anyway, I wish I knew where to give the credit for this recipe, but I got it years ago from Good Things Utah on abc4.com. I think they said it came from Market Street Grill, so if that is the case, good job Market Street Grill. I have searched and searched to find the original recipe on their website so I could link to it, but they don’t seem to have it in the archives (why, I don’t know). But, I will type it out as I printed the ingredients from the website originally on 6/30/2006. Yes, I told you it was old. Oh, and I put my changes in bold. In terms of the cooked salmon, I put mine in the oven at 400 for 11 minutes, and before I put it in I covered the salmon in a mixture of brown spicy mustard, honey, fresh garlic, and salt.   Salmon Cakes   2 cups panko I used less

So, this sauce was surprisingly good. It was excellent on fish, so I would highly recommend it. This recipe suggestion was on the bottom of a recipe I printed from Good Things Utah on abc4.com years ago, and it didn’t list the recipe, but I found this one online. It was quite good. Keep in mind, it makes a TON. I cut the recipe in 1/4ths, and I had enough for 3 salmon cakes with tons and tons left over.     Market Street Cucumber Dill Sauce for Fish (Makes about 1 1/4 cups sauce, recipe courtesy Market Street Grill Restaurant.) 3 medium cucumbers I used more than this—a whole English cucumber for 1/4th a recipe 1 cup mayo (I used light mayo) I used full fat mayo 1 cup sour cream (I used light sour cream)   2 T chopped fresh dill or 2 tsp. dried dillweed I did dry and it was fine 1/2 tsp. salt 1/2 tsp. black pepper juice of 1 lemon (3 T fresh lemon juice) I did a half a lemon for 1/4th recipe. Peel cucumbers and scrape out seeds with a sharp spoon. Cut into chunks, then place in fo

I know this looks like strawberry jam, but fear not—it’s a beverage! Well, this recipe has mixed reviews. First, I made it up, but don’t cry for me and the fact that I didn’t make up something everyone loved. I’m brave like that. Plus, I will die with the candy cane cake to my credit. I give this a 7, and I would make it again. Now, first, I should have found a recipe. That would have helped. And, I should have used sugar, like all decent limeades do. But, nonetheless, here is what I did: juice of 1 1/2 limes 1/2-3/4 cup water (if you’re not watching sugar, just use straight limeade and decrease the lime juice a ton) 1 cup frozen strawberries 1/3 cup pineapple 1 Tbs. coconut 1/2 cup ice Blend. Now, it needs some sugar for normal non-diabetic people. Make a simple syrup (it’s equal parts sugar and water that you basically just boil it and then cool it). You should probably add 3-4 T. of the syrup and decrease the water. This could use some work, but it’s not terrible.

This was good, and it had potential to be more good. I noted changes below in bold, as well as what we will do differently next time. As is, they get a 7.5.  The recipe came originally from ourbestbites.com. Veggies and Noodles with Thai Coconut Curry Sauce Inspired by  The Colorado Connection Ingredients: 1 lb. linguine or rice noodles (if using rice noodles, soak in hot water for about 1/2 hour and then drain and rinse) we used rice noodles, and it was a whole package, which was a bit much. I might do less, like 2/3 package 1 12-oz. package of frozen stir fry vegetables or 6 oz. frozen broccoli and 6 oz. frozen julienned carrots We just did an organic ?normandy? mix from Costco with cauliflower, broccoli, carrots, etc. 1/2 c. green onions we only had 2 green onions, and it definitely needed more 1 medium red, orange, or yellow pepper, thinly sliced we did red pepper 1 c. sliced mushrooms (about 6-8 small mushrooms) it needs more than this 1 Tbsp. fresh, minced ginger 1 Tbsp.

Ok, this is a keeper. I got the recipe from cookingclassy.com, and John rated it a 9. I only got a small piece because it’s carb heavy, but it was quite good. Also, I totally forgot to sprinkle the cilantro on, EVEN THOUGH I prepped it beforehand. GRRR. Hawaiian BBQ Chicken Pizza Yield: 1 12-inch pizza Ingredients 1 lb pizza dough, homemade or store bought I did homemade, and used Peter Reinhart’s recipe that came from Fine Cooking a few years back. I did a double batch of dough, and got 3 pizzas out of it, FYI. 12 oz boneless skinless chicken breasts We did half a chicken breast, and it was plenty 2 Tbsp olive oil, divided I did this, but it was just not that impressive. Next time, I will use the herbed oil from the artisan bread 3/4 cup barbecue sauce, divided We probably used a bit less 4 slices bacon, cooked and chopped We used turkey bacon 2 cups (8 oz) low-moisture mozzarella, shredded 1 cup chopped fresh pineapple (chop into small pieces) fresh is

Well, first, this picture doesn’t look awesome, but it did taste fantastic. It came from damndelicious.net, and it gets an 8.3. One thing to keep in mind is that I put WAY too much parsley in, which is why my pecan crust is green. I did not measure and was a bit overzealous. Secondly, I ground my topping WAY too much. It should have been thick and chunky, and mine was more fine. So don’t make those two mistakes. Also, I would put the glaze on the bottom of the salmon instead of the top, and I would also use way less cornstarch if you cut down the honey like I did. Don’t skimp on the butter. It caramelizes the topping. Overall, this is going in my permanent recipe box because it’s a great way to cook salmon.   Pecan Crusted Salmon with Lemon Glaze Ingredients 4 salmon filets 2 tablespoons unsalted butter 1/4 cup honey I cut this in half, so I had to add some water 2 tablespoons reduced sodium soy sauce 1 tablespoon brown sugar, packed I left this out, but I will add some nex

Ok, so these were fantastic. They get an 8.3. Now, I modified them significantly, so I put my changes in bold. The original recipe came from cookingclassy.com, but I kind of combined it with a recipe from annies-eats.com as well (remember the fish tacos I blogged a few weeks back—I took inspiration from that). We added mango salsa as well (see the Fish Tacos with Mango Salsa and Avocado Cream Sauce blog post for the recipe). Also, a word about the shrimp. I added the seasonings to the mostly defrosted shrimp, and then they all drained to the bottom of the bowl as they fully defrosted. Note: fully defrost the shrimp and pat them dry. Then add them to the pan and THEN add the seasonings. I also have no idea how much I really added because half of them ended up at the bottom of the bowl and I just started shaking more on. Anyway, here is the version I got from cookingclassy.com:   Chipotle Shrimp Tacos with Cilantro-Lime Crema   Cilantro-Lime Crema 1/2 cup sour cream (regular or lig

So, I got this recipe from damndelicious.net, and it was good. I would give it a 7.5, but it has a lot more potential than that. I have noted my changes below in bold. First, however, this did not work well for a one pot meal. My pasta started to burn on the bottom while cooking, even though it was not soft yet. AND, I added more water, so that wasn’t it. Finally, I just added a whole ton of water like normal pasta, and drained it off. I would this this again. I would not try and get it to work otherwise. Also, much of the flavor in vegetables comes from sautéing, so if you’re not in a rush, sautéing the mushrooms and zucchini in a bit of butter would be much better. And, I would add some olive oil to the pasta before you dump on the cream.   One Pot Zucchini Mushroom Pasta Ingredients 1 pound spaghetti 1 pound cremini mushrooms, thinly sliced I used button mushrooms 2 zucchini, thinly sliced and quartered I used 3 zucchini 2/3 cup peas I misremembered this and added 2 cups, bu

My mother-in-law made this and we really liked it. I believe she got the recipe from Better Homes and Garden, but I'm not exactly sure. She added chocolate chips to this, but didn't say how many (knowing her, it was probably a generous amount). 1/4 cup butter 1/4 cup packed brown sugar 2/3 cup light colored corn syrup 1/4 cup whipping cream  1/2 cup chopped pecans 1/2 cup chopped walnuts 1/2 cup chopped macadamia nuts (substituted cashews) 1 1/3 cups flour 1/3 cup unsweetened cocoa 1 teaspoon baking powder 1/2 teaspoon baking soda 1/3 cup butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla 2/3 cup milk 1  Preheat oven to 350.  Line 9 x 9 x 2″ pan with foil and grease foil.  Melt 1/4 cup butter, stir in brown sugar and cook until sugar is dissolved.  Stir in corn syrup and cream and bring to just boiling (here’s where I may have gone wrong and cooked too long or too high).  Stir in nuts and spread in pan. 2  Combine flour, cocoa, baking po

These were good- both Jared and I gave them a 7.5. You can really taste the orange in it, but I couldn't taste the ginger at all, so I'll probably increase it next time. I got the recipe from food52.com. 6
  tablespoons unsalted butter, melted   2 1/2
  cups flour   2
  tablespoons brown sugar (increase up to 1/4 or 1/3 cup if you know you want your waffles for something sweet) I left this out   2 1/4
  teaspoons baking powder   1
  teaspoon baking soda   1
  teaspoon salt   1
  teaspoon orange zest   1/2
  teaspoon ground ginger   4
  large eggs, lightly beaten   1 
 can (13- or 14-ounce) coconut milk I used 1/2 C. and then used regular milk for the rest   1 1/4 
 cups pureed sweet potatoes (or pumpkin, or other winter squash) Preheat your waffle iron. In one bowl whisk together the flour, baking soda, powder, salt, ginger, orange zest, and sugar. In a large bowl, whisk together the melted butter, eggs, coconut milk, and pureed sweet potatoes. T