Culinary Goods

I am a huge fan of mixing orange and chocolate, so I loved these. I actually didn't have orange extract on hand, so used 1 tsp. of lemon extract and doubled the orange zest instead. You couldn't even taste the lemon, but just an overall awesome citrus flavor. I got this recipe from cookingclassy.com and gave it a 7.5. Orange Chocolate Chip Cookies  Yield:  4 dozen Ingredients 3 1/4 cups all-purpose flour 2 tsp cornstarch 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1 cup butter, softened 1 cup granulated sugar 1 cup packed light-brown sugar 2 large eggs 1 tsp vanilla extract 1 tsp orange extract 1 Tbsp orange zest 1 cup milk chocolate chips 1 cup semi-sweet chocolate chips Here is the link to the directions:  http://www.cookingclassy.com/2012/01/orange-chocolate-chip-cookies-tastes-just-like-an-orange-milano-but-better/

I found this recipe on damndelicious.net. This was good—it gets a 7. I put my changes below in bold. Slow Cooker Enchilada Orzo Ingredients · 1 (14.5-ounce) can fire roasted diced tomatoes I used normal diced tomatoes · 1 (10-ounce) can Old El Paso™ mild enchilada sauce   I just used tomato sauce and added seasonings (1 tsp. chili powder, 1/2 tsp. cumin, onion powder, 2 cloves garlic, smokes paprika, and some taco seasoning) · 1 (4.5-ounce) can Old El Paso™ chopped green chiles , drained · 1/2 cup vegetable broth, or more, as needed · 1 cup corn kernels, frozen, canned or roasted · 1 cup canned black beans, drained and rinsed I did like 3 times this amount · Kosher salt and freshly ground black pepper, to taste It needs at least 1 tsp. salt · 4 ounces cream cheese, cubed · 2 cups uncooked orzo pasta · 2 tablespoons chopped fresh cilantro leaves   For instructions and a link to the recipe, please click here: http://damndelicious.net/2014/12/01/slow-cooker-enchi

I found this recipe from a friend in my neighborhood, Amy Daniels. It’s really good—I give it a 7.5.  It’s not super spicy, but it has a kick because it’s full of vinegar. It’s perfect for a chip dip or on top of nachos.  I have no idea where the recipe originated, but here you go: 8 pounds green tomatoes (16 cups chopped) 6 large onions 6 green peppers 3 sweet red peppers 3-6 jalapenos, to taste 6 garlic cloves, minced 1 cup fresh cilantro, finely chopped 1/2 cup salt 1/2 T. black pepper cayenne pepper to taste 3 cups vinegar 1 cup lemon juice   Coarsely chop tomatoes, peppers, and onions. Add everything else, and boil for about 25 minutes. Put in pint jars, process for 10 minutes for pints, 15 minutes for quarts. I think this should actually be increased to 20-25 minutes for pints based on what I’ve been reading, so I might be freezing the stuff I just canned—boo. The recipe says it makes 6 pints, but I got 7 and  had almost a full quart leftover. Also, put this in th

The name sounds sick I know, but it was actually not bad. I give this a 7. Now, keep in mind it’s tofu, so if you hate it, you’ll hate the whole dish. But, I would make this again. I found the recipe from my Fine Cooking magazine, and I put my changes below in bold. Curried Peas and Tofu by Kathy Brennan, Caroline Campion from Fine Cooking Issue 135 2 Tbs. olive oil 1/2 medium yellow onion, coarsely chopped 2 1/8-inch-thick slices fresh ginger, smashed I just did about 1 tsp. of finely grated ginger 1 clove garlic, smashed Kosher salt 2 tsp. mild curry powder 1/2 tsp. ground cumin I did smoked paprika instead, and probably used about 1/4 tsp. 2/3 cup stirred coconut milk 1 cup shelled fresh peas or frozen peas, thawed 1 14- to 17-oz. package firm or extra-firm tofu, drained and cut into 1/2-inch cubes 1 tsp. fresh lime juice I forgot about this Instructions can be found here: http://www.finecooking.com/recipes/curried-peas-tofu.aspx Recipe ingredients retrieved 11/13

I love Cajun dishes and this one didn't disappoint. It's been a few weeks since I made it, but I think I gave it a 7.5. I got the recipe from cooking classy.com and like it because it provides an easy recipe for Cajun seasoning. Creamy Cajun Chicken Pasta Yield:  About 6 servings Ingredients 1 lb boneless skinless chicken breasts (shrimp can be substituted) 2 Tbsp olive oil, divided 6 tsp cajun seasoning, divided (recipe in notes below) 12 oz dry linguine or fettuccine pasta 2 Tbsp butter 1 clove garlic, minced 3 Tbsp flour 1 1/2 cups milk 1/2 cup heavy cream or half and half I used half and half 1/3 cup shredded parmesan cheese 1 medium red bell pepper, sliced into thin strips then strips halved (about 1 1/2 cups) 1 medium yellow bell pepper, sliced into thin strips then strips halved (about 1 1/2 cups) 1/2 large red onion, sliced into thin strips 2 cups sliced button mushrooms (about 8) I left these out because my husband hates mushrooms

This recipe came from melskitchencafe.com, and I thought it was actually pretty good. I would give it a 7.5. So, I put my changes below in bold, and the only change I would make to the directions is to drain the liquid off the squash before you add the cream cheese and puree the sauce. You can always add some back in, but it would be too runny otherwise. Also, this would be good with some fresh basil and some tomatoes. It needed something else. It was good, but just didn’t have enough of an awesome kick. Ingredients 2 teaspoons olive oil 1/2 cup chopped onion I would increase this by about 50% 3 cloves garlic, finely minced I would double this 1/4 teaspoon minced dried rosemary 1/4 teaspoon dried thyme 1/4 teaspoon dried sage I used poultry seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 2 pounds peeled and cubed butternut squash (about 4 cups or so) 3 cups low-sodium chicken broth 4-8 ounces cream cheese, light or regular (depending on how creamy you want it), cubed I us

I can't find the picture I took of this, so you'll have to use your imagination. This was just lovely and I'll absolutely make it again. It was a nice variation on the same old cornbread I usually make. It gets an 8 and I got the recipe from cookingclassy.com Yield:  About 9 slices Ingredients Cornbread 1 cup (140g) all-purpose flour 1 cup (170g) cornmeal 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/2 cup (110g) packed light-brown sugar 1/4 cup (2 oz) unsalted butter, melted 1 cup (244g) canned pumpkin puree  1/2 cup (122g) sour cream 2 large eggs Whipped Cinnamon Honey Butter 1/2 cup (4 oz) salted butter 1/3 cup (105g) honey 1/4 cup (30g) powdered sugar I left this out 1 tsp ground cinnamon

Yes, this picture needs to be turned, but I don't really care to have it look pretty because this wasn't my favorite soup ever. It was fine, but not awesome, and gets a 6. I got the recipe from cooking classy.com. Cheesy Chicken Enchilada Soup Yield:  About 5 - 6 servings Ingredients 1 Tbsp olive oil 1 medium yellow onion chopped (1 1/2 cups) 3 cloves garlic minced (1 tbsp) 3 (14.5 oz) cans low-sodium chicken broth, divided 1 lb boneless skinless chicken breasts, pounded to an even thickness I left this out Salt and freshly ground black pepper 1 (14.5 oz) can diced tomatoes with green chilies 1 (8 oz) can tomato sauce 2 1/4 tsp chili powder 2 1/4 tsp ancho chili powder 1 1/2 tsp ground cumin 3/4 tsp ground coriander 3/4 cup masa harina I couldn't find this anywhere, so used 1/4 C. cornstarch instead 1 cup frozen corn 1 (14.5 oz) can black beans, drained and rinsed well This definitely needs to be doubled 1 3/4 cup (7 oz) shredded sharp

Now that the craziness of the past few months is over, I can get back to blogging a few recipes. I like this and will definitely make it again- it gets a 7. I got the recipe from cookingclassy.com. Ingredients 3/4 cup uncooked wild rice blend* 1 cup chopped yellow onion (from about 1 small onion)  1 cup diced carrots (from 2 medium) 1 cup diced celery (from 2 - 3 stalks) 7 Tbsp butter, diced, divided I used 5 TBS. 1 clove garlic, minced 4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans) 1/4 tsp of each dried thyme, marjoram, sage and rosemary I doubled all the spices  Salt and ground black pepper, to taste 1 lb boneless skinless chicken breasts halves 1/2 cup flour 1 1/2 cups milk 1/2 cup heavy cream I used half and half 1 tsp lemon zest Here's the link to access the directions: http://www.cookingclassy.com/2014/02/creamy-chicken-wild-rice-soup/