Culinary Goods

John made this recipe up, and it’s yummy. John had it on the table when I walked in from the airport after a week in Oregon, and it was so fantastic. Anyway, these are good—they get an 8.3. Keep in mind that ideally, you could add butternut squash to my Creamy Green Chile Chicken Enchiladas recipe, cut out the chicken to make it vegetarian, and that would probably be the best of both worlds. First, made the green chili verde sauce I have blogged about 10 times by now (you can find it by searching “green chile sauce” on the blog). Next, bake the butternut squash (cut into cubes) and coated in olive oil, oregano, and kosher salt at 350 for 20 minutes, or until it was soft. Add, 3-4 cans worth of black beans in a bowl, add 1/2 onion, and mixed the onion beans and squash with the chili verde sauce. Fill into corn tortillas with Monterey jack cheese, add leftover sauce, and bake at 350 for about 30 minutes. Serve with avocado, tomato, lettuce, olives, etc.

These were good, chewy cookies. I left out the  coconut   extract and they still had a nice coconutty taste. They get a 7.5 and I got the recipe from cookingclassy.com. Ingredients 1 3/4 cup all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 cup unsalted butter, softened I used 1/2 C. butter and 1/2 C. oil 1 1/4 cups packed light-brown sugar I used 2/3 C. 1/2 cup granulated sugar 2 large eggs 2 Tbsp milk 1 1/2 tsp vanilla extract 1/4 tsp coconut extract (or 1/2 tsp for more coconut flavor) I left this out 3 cups rolled oats (old fashioned) 12 oz dark chocolate, chopped into small chunks 1 1/3 cups shredded coconut 1 cup unsalted almonds, chopped I left these out Here's the link to the instructions: http://www.cookingclassy.com/2014/05/oatmeal-coconut-almond-chocolate-chunk-cookies/

I didn't get a picture of this because my sister-in-law made it, but I loved it. It gets an 8. Anything with puff pastry, lemon curd, cream cheese and raspberries is good in my book. She left the raspberry jam out and the powdered sugar and it wa still awesome. The recipe came from http://susikochenundbacken.blogspot.com/2014/02/rustic-raspberry-lemon-cheesecake-tart.html. You can also access the directions here. Ingredients: 1 sheet puff pastry, thawed but still cold 4 oz. cream cheese, softened 1/3 cup sugar, plus more for sprinkling 2 Tbsp. heavy cream 1/3 cup lemon curd,  homemade  or store-bought  1 pint raspberries 1/4 cup seedless raspberry jam, warmed Powdered sugar

I loved this. Jared gave it an 8.5 and I gave it an 8. It made a ton of sauce, so I'm going to use the rest for a stir fry. I got the recipe from all recipes.com. I listed the ingredients and you can access the directions here:  http://allrecipes.com/recipe/132929/easy-chicken-satay/?internalSource=search%20result&referringContentType=search%20results           1/2 cup coconut milk              
 1 clove garlic, minced             
 1 teaspoon curry powder             
 1 1/2 teaspoons brown sugar             
 1/2 teaspoon salt                   1/2 teaspoon pepper                   1 cup coconut milk                   1 lb. chicken cut into 1 inch strips             1 tablespoon curry powder             
 1/2 cup creamy peanut butter             
 3/4 cup chicken stock             
 1/4 cup brown sugar             
 2 tablespoons lime or lemon juice             
 1 teaspoon soy sauce             Salt to taste             

So, this was fabulous, however, keep in mind I really, really love baked oatmeal. I give this a 7.8. I just saw a recipe on Pinterest and realized I could tweak a recipe I tried a while back and came up with my own. Here it is: 1 cup steel cut oats 3/4 cup chopped pecans 1/8 tsp.nutmeg 1/8 tsp. ginger 1 1/2 t. cinnamon 1/4 t. kosher salt 1 1/4 t. baking powder 2 1/2 cups 1% milk 2 eggs 1/4-1/2 t. almond extract 3/4-1 tsp. vanilla 1 T. melted butter 1 T. maple syrup (use 1/3 cup if you aren’t sugar worried) 2 pears, peeled and cut into small chunks   So mix dry ingredients. Mix wet ingredients and pour over dry ingredients. Stir in the pears and then put in a 9x9 baking dish. Refrigerate overnight. Bake at 350 for about 50 minutes or so. Serve with raspberries and fresh pears on top.  

Yes, this is another zucchini cookie recipe, but I hate wasting fresh garden zucchini. These were good and I'll definitely make them again. I got the recipe from cooking classy.com and they get a 7.5. Ingredients 1 1/2 cups all-purpose flour 1 tsp ground cinnamon 1/2 tsp baking soda 1/4 tsp salt 1/2 cup unsalted butter, softened 1/2 cup granulated sugar I used 1/3 C.  1/3 cup packed light-brown sugar 1 large egg 1 1/2 tsp vanilla extract 1 1/2 cups shredded zucchini (from about 1 - 1 1/2 medium) 1 cup quick oats 3/4 cup chopped pecans or walnuts I left these out 1 2/3 cups semi-sweet chocolate chips I used 1 1/3 C.  Directions Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and with mixer set on