Culinary Goods

So, this recipe came from damndelicious.net. I was actually disappointed in these, although everyone else loved them. In my mind, they were fine, I would give them a 6.5 and I would eat them again. However, for the carbs, there are just much better breakfasts out there. Anyway, my changes are below in bold: Blueberry French Toast Roll Ups 2 tablespoons unsalted butter 2 large eggs, beaten 2 tablespoons milk 1/2 teaspoon vanilla extract Pinch of nutmeg I left this out 1/3 cup sugar I did 1/4 cup 2 teaspoons cinnamon 8 slices sandwich bread, crusts removed 4 ounces cream cheese, softened I used less than this 1/2 cup blueberries We did a mix of strawberries and blueberries For directions, please click link below: recipe retrieved 1/30/16 from http://damndelicious.net/2014/03/10/blueberry-french-toast-roll-ups/

So, this version of Aebleskivers was much better and I am done looking for a better version. They were lighter, and this is likely because you whip the egg whites, which adds in air. The one thing I would is change out the caradamom for whatever accent you want. For instance, we did lemon which paired well with berries. Cardamom would be fabulous (if I had any) with chocolate. You could do cinnamon, or almond, or whatever. I would give this version an 8. It came from a Danish woman in John’s parent’s ward. I noted my changes in bold.   Aebleskiver Anna Poulsen 2 cups buttermilk I added 1/4 cup more than this 2 cups flour I did half wheat 2 tsp. baking powder 1/2 tsp baking soda 1/4 tsp. cardamom (you can substitute grated lemon rind if preferred) I did the rind from about 1/2-3/4 a lemon and it was good but definitely tasted like lemon 1/2 tsp. salt 2 Tbs. sugar 4 Tbs. melted butter I added in a bit of oil and swapped out some butter 3 eggs (separated) 1/2 ts

This was lovely and gets an 8. Since pears are in season, this was a nice alternative to apple crisp. I served it with vanilla ice cream and the leftover caramel sauce. The recipe came from melskitchencafe.com. INGREDIENTS Easy Caramel Sauce: 8 tablespoons (1 stick) butter 1 1/2 cups packed light brown sugar  I used 1 C. 1/4 teaspoon salt 1 cup heavy whipping cream 1 tablespoon vanilla Pear Filling: 4 pounds (about 8 medium) ripe pears, peeled, cored and diced (see note above) I used 7 pears 3 tablespoons fresh lemon juice 3 tablespoons flour 1/2 teaspoon cinnamon Topping: I only ended up using about 2/3 of this 1 cup packed light brown sugar I used 1/2 C. 1 cup all-purpose flour  1 cup old-fashioned rolled oats 1 1/2 teaspoons cinnamon 1/2 teaspoon salt 12 tablespoons (1 1/2 sticks) butter, cut into pieces For Serving: Vanilla Ice Cream Caramel Sauce Here's the link for the directions:   http://www.melskitchencafe.com/caramel-pear-crisp/

This was awesome and will be my new go-to chicken recipe for Mexican food. We used it in salads with cilantro-lime rice, beans, and guacamole. It gets an 8 and the recipe came from carlsbadcravings.com. 2 pounds chicken breasts 1 tablespoon olive oil 1/2 cup mild salsa (medium if you like spicy) I used medium and it was the right amount of heat 3-4 tablespoons brown sugar** I used 2 TBS.  1 4 oz. can green chilies 1 14.5 oz. can diced tomatoes, drained 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon smoked paprika 1/2 teaspoon ground chipotle chili pepper (optional for more heat) I left this out 1/2 teaspoon dry oregano 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 teaspoons liquid smoke* I left this out hot sauce to taste  I left this out Here is the link to the directions:  http://www.carlsbadcravings.com/easy-slow-cooker-shredded-mexican-chicken-recipe/

This is indented to smother on burritos, which I can see adding a really nice flavor. I actually made Mexican chicken salads and had this on the side. I didn't use any myself, but Jared gave it a 7. The recipe came from carlsbadcravings.com. Cheesy Green Chili Sour Cream Sauce 2 tablespoons olive oil 1 tablespoon butter 3 tablespoons flour 2 cups low sodium chicken broth, warmed 1/2 teaspoon cumin 1/4-1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup sour cream 1/2 of a 4 oz. can mild chopped green chilies or more to taste 1/2 cup cheddar cheese Hot sauce to taste (optional) Here is the link for the directions:  http://www.carlsbadcravings.com/smothered-baked-chicken-burritos-recipe/

I modified these to the point that they were fine, but if I left in all the sweetened condensed milk, these would be fabulous. Jared said he actually had these a ton as a kid and they were called Bar Cookies. With all the sweetened condensed milk, I can see these being an 8. The recipe came from annies-eats.com. Chocolate Oatmeal Almost-Candy Bars Yield: 24-30 servings INGREDIENTS For the oatmeal layer: 2½ cups all-purpose flour 1 tsp. baking soda 1 tsp. salt ¼ tsp. ground cinnamon 1 cup (2 sticks) unsalted butter, at room temperature 2 cups light brown sugar I used 1 C. 2 large eggs 2 tsp. vanilla extract 3 cups old-fashioned oats 1 cup salted honey roasted peanuts, coarsely chopped I left these out For the chocolate layer: 1 (14 oz.) can sweetened condensed milk I used 1/2 a can, but will add it all next time 2 cups semisweet chocolate chips I used 3/4 C. 2 tbsp. unsalted butter ¼ tsp. salt 1 tsp. vanilla extract ¾ cup salted honey roasted peanuts

This was fine, but not fantastic. It gets a 6.5 and the recipe came from fine cooking.com. For the sauce 2 Tbs. extra-virgin olive oil 4 medium cloves garlic, smashed 2 28-oz. cans whole plum tomatoes, preferably San Marzano 1/4 tsp. crushed red pepper flakes; more as needed     Kosher salt 6 large basil leaves, torn by hand into 1/2-inch pieces I used dried For assembly 2 cups whole-milk ricotta (1 lb.) 2-1/2 cups grated fresh mozzarella (1 lb.) 2 cups grated fontina (8 oz.) I couldn't find this anywhere    1-3/4 cups finely grated Parmigiano-Reggiano (3-1/2 oz.)  1 recipe  Fresh Pasta for Lasagne   I used dried I added chopped onions between each layer Here's the link for the instructions:  http://www.finecooking.com/recipes/four-cheese-tomato-lasagne.aspx

So, these were pretty fabulous. They get an 8.5. Now, the syrup got really thick as it cooled, so I might thin it with something next time, like coconut milk to make it a bit runnier. I kind of combined about 5 recipes together, and here is what I ended up with: Toasted Coconut and Macadamia Nut Pancakes 2 cups flour 2 Tbs. sugar 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 4 Tbs. oil (butter would make them better, if you want to go that route) 3 eggs, beaten 1 cup buttermilk (I might add a bit more next time, maybe 1/4 cup) 1 cup coconut milk 1 tsp. coconut extract 1/4 cup chopped, toasted macadamia nuts 1/2 cup toasted, unsweetened shredded coconut   So, mix dry, mix wet, combine them and stir until barely combined. Fold in nuts and coconut.   Coconut Syrup 1 cup cream of coconut (this is not coconut milk, it’s that thick coconut paste that is amazing) 2/3 cup sweetened condensed milk 3/4 cup toasted, unsweetened shredded coconut   Combine these ing

So, these were good. I will keep this recipe and try it again—I would give them a 7.8. So, the texture on these is great (think waffles) and they do taste like cornbread. I didn’t have a recipe, so I was trying to alter a waffle recipe that I have used in the past and like. Next time, I would serve this with pureed raspberries and whipped cream. The honey butter is fantastic, but it’s rich and sweet and makes them feel like dessert. I might also use the raspberry lemon honey butter I blogged a while back as well. Anyway, here is what I did, along with some changes in bold I might make in the future   2 cups yellow cornmeal (I use Alber’s brand or something, it’s in the blue box, and it’s not corn flour, it has some grit to it) 1 cup masa harina 1 cup white flour (I would consider actually subbing in another cup of masa harina and just leaving this out completely next time. I might also grind my own flour from some good white corn I have, or just use 1/2 cup of white flour and the

So, I tried this soup a few months ago at my dad’s birthday party and liked it and ended up putting in the cookbook I print for myself each year. However, today was the first time I made it myself, so I’m blogging it for the benefit of the rest of you who might not have this recipe. I got this from a lady named Marie. I know that’s vague, but that’s all the info I have. It’s good—I give it an 8. Keep in mind though that I love curry and I love lentils. I modified to be a slow cooker recipe by combining everything but the coconut milk and lemon, which I added in at the end. I put it on high for about 6 hours.   Red Lentil Coconut Curry Soup Saute 2 onions, 2 large carrots, and celery with 2 tsp. turmeric, 4 cloves garlic, 1 T. cumin seeds, 1 tsp. salt. Add some coriander (I did 1/2 tsp), 1 – 1 1/2 tsp. curry, smoked paprika (I did about 1/4 tsp.) and 1/2 tsp. of garam masala (2 chopped chilies are also optional). Add 6-8 cups of vegetable broth (I did 6), 28 oz. diced tomatoes wi

  So, I found this originally on foodnetwork.com, and it was pretty decent. I modified it quite a bit, including scrapping the salmon recipe all together and using the one I just blogged. It gets a 7.5. I would absolutely make this again, but I also love the Asian toasted quinoa with mushroom recipe I blogged a couple of years ago, so I might just use that one and add bok choy and some fresh ginger. As always, my changes are in bold below.   Salmon with Sesame-Ginger Quinoa 1 1/2 tablespoons toasted sesame oil 1 tablespoon grated peeled ginger, plus 1 inch thinly sliced I also added 4 cloves of fresh garlic, minced 1 cup quinoa, rinsed Kosher salt I added 1/4 tsp. and then also used 2 cups of vegetable broth to cook the quinoa in 3 heads baby bok choy (about 12 ounces), trimmed and thinly sliced 1 red jalapeno pepper, seeded (1/2 minced, 1/2 thinly sliced)   I did a green one and used the whole thing 3 scallions, thinly sliced 4 6 -ounce skinless center-cut salmon fillets (prefer

This recipe came from carlsbadcravings.com, and it was pretty good. I would make it again, and it gets a 7.5. I have put my changes below in bold. Asian BBQ Salmon · 4 skinless salmon filets (4-6 oz. each)* · 1 tablespoon toasted sesame oil, divided · Marinade/Glaze · 2 tablespoons Asian sweet chili sauce (like Mae Ploy) · 3 tablespoons ketchup · 3 tablespoons quality hoisin sauce like Lee Kum Kee or Kikkoman · 2 tablespoons cider vinegar · 2 tablespoons brown sugar I think I forgot to add this · 2 tablespoon soy sauce · 2 teaspoons freshly grated ginger · 1/2 teaspoon garlic powder · 1/2 teaspoon sriracha   Instructions can be found at link below: recipe retrieved 1/20/16 from http://www.carlsbadcravings.com/asian-bbq-salmon/ Essentially you mix it up, put half in a ziploc bag with your salmon for at least an hour, then add some when you cook it on medium heat on the stove. Then you can glaze your salmon when done as well.

So, these contain more fat and sugar than I typically eat in a snack bar, but I made them for the kids and they love them. I tasted a small bite and they definitely were better than the low-sugar/low-fat version I make. These would probably get a 7.7.   No-Bake Chocolate Oatmeal Bars 1 cup sunflower seed butter (or any other nut butter) I used peanut butter 1/2 cup honey or agave I decreased this to 1/3 cup 1/2 cup coconut oil 2 cups old fashioned oats 1 cup shredded coconut 1 1/4 cups unsweetened carob chips, or you could use dark chocolate chips I just used semisweet chocolate chips 1 teaspoon vanilla extract   ingredients can be found at link below: recipe retrieved 1.20.16 from http://shrinkingkitchen.com/clean-eating-no-bake-chocolate-oatmeal-bars/ Ok, put the peanut butter, honey and coconut oil in a pan and heat. Add the chocolate chips and stir until mostly melted. Add in the remaining ingredients, stir, put in a 9x13 pan and refrigerate.

This recipe came from pinterest, and it was good. I would make it again, and give it a 7. However, it’s not substantial enough to be a main dish. Next time, I will likely serve it on a Sunday with some salmon or something. I’ve added my changes below in bold. Creamy Spinach Sweet Potato Noodles with Cashew Sauce Author: Pinch of Yum Serves: 4-6 Ingredients · 1 cup cashews · ¾ cup water (more for soaking) · ½ teaspoon salt · 1 clove garlic · 1 tablespoon oil I also added some butter · 4 large sweet potatoes, spiralized I did half of this · 2 cups baby spinach · a handful of fresh basil leaves, chives, or other herbs We used basil · salt and pepper to taste · olive oil for drizzling Instructions can be found by clicking link below: recipe retrieved 1/18/16 from http://pinchofyum.com/creamy-spinach-sweet-potato-noodles-with-cashew-sauce Essentially, you cover the cashews in water and let them soak for a couple of hours. Then, you saute

I got this recipe from pinterest, and it came from gimmesomeoven.com. These are similar to some other ones that we have made, but they were slightly different so I decided to try them. They are not very sweet, but very tasty. I give them a 7.5. I got about 15 little clusters or bites out of them, and I have put my changes below in bold.   CHOCOLATE PEANUT BUTTER NO-BAKE ENERGY BITES (NATURALLY SWEETENED) These chocolate peanut butter no-bake energy bites taste just like a cookie, although they are full of protein and naturally sweetened. PREP: 15 MINS COOK: 0 MINS TOTAL: 15 MINS INGREDIENTS: · 1 cup (dry) oatmeal (I used old-fashioned oats, although use gluten-free oats if making this GF) I used quick cooking oats · 2/3 cup toasted unsweetened coconut flakes I did 1/2 cup · 1/2 cup peanut butter · 1/2 cup ground flax seed · 1/3 cup honey or agave nectar   I oly used 1 Tbs. but I also added 1 Tbs. coconut oil · 1/4 cup unsweetened cocoa powder · 1 tablespoon chia

This was a strange soup. It had good flavor, but tasted nothing like chicken noodle soup. It gets a 7 and I got the recipe from cookingclassy.com. Ingredients 1 1/2 lbs boneless skinless chicken breasts 5 medium carrots, peeled and chopped (1 3/4 cups) 1 medium yellow onion, chopped (1 1/2 cups) 4 stalks celery, chopped (1 1/4 cups) 3 - 5 cloves garlic, minced I added 4 3 Tbsp extra virgin olive oil I used 1 TBS and don't know that it even needed that 6 cups low-sodium chicken broth (3 - 15 oz cans) 1 cup water 3/4 tsp dried thyme 1/2 tsp dried rosemary, crushed 1/2 tsp dried sage (optional)  I left this out 1/4 tsp celery seed, finely crushed* I left this out 2 bay leaves Salt and freshly ground black pepper, to taste 2 cups uncooked wide egg noodles 1/4 cup chopped fresh parsley 1 Tbsp fresh lemon juice  I left this out 1/4 C. sour cream Here is the link for the directions:   http://www.cookingclassy.com/2013/11/slow-cooker-chicken-noodle-soup/

This cake is a rockstar and it gets a 9, maybe higher. Just like me, HA, just kidding. I found the original recipe on cookingclassy.com. So, in Sunday School I was talking with some fantastic ladies in my ward and we were brainstorming about coconut cakes. We decided chocolate mousse would be fun between the layers, so I gave it a try, and it’s a winner. First, it only needs about 75% of the frosting recipe if you don’t put the frosting in between the cake layers and use an alternative layer filling like I did. Also, I only had 2 9-inch cake pans on hand, so I used those (I cut each one in half when I was layering the mousse), but the outside was too well done so I had to take a bread knife and carefully trim around the edges, which was a pain. Next time, I’ll do 3 full layers with 3 separate pans that are shorter and will cook better and then use 100% of the chocolate mousse in the cake so the layer is thicker. The cake texture is perfect. I put my changes below in bold. Coconut Ca

This recipe was immensely disappointing. I give it a 5 and would not make it again (although I would use the cooking method again). I found the recipe initially on pinterest. So, I added panko so it wouldn’t just be melted cheese, but I don’t think that was the issue. The paprika was very bland, so next time, I’m going to just stick with my traditional tilapia seasonings from the fish tacos and not be disappointed. ¾ cup freshly grated Parmesan cheese I added about 3/4 cup panko 2 teaspoons paprika   I also added onion powder and garlic powder 1 tablespoon chopped parsley ¼ teaspoon salt (optional) 1 tablespoon olive oil I used an egg instead 4 tilapia filets (about 4 oz each) lemon, cut into wedges instructions can be found at link below: recipe retrieved 1/18/16 from http://www.tasteandtellblog.com/parmesan-crusted-tilapia/

So, I bougt my aebleskiver pan forever ago and finally tried them out. I have 2 recipes, so this is version 1. Version 2 will follow in a couple of weeks. Grey loved these—they’re fun and different and tasty. I think they would be best with fresh strawberries, nutella, and cream, but I only had blueberries and cream. The kids used the buttermilk syrup I just blogged, but really, they would be good with anything. I found this recipe on melskitchencafe.com and I put my changes in bold Ebelskivers Yield: Makes 2 dozen ebelskivers, more or less I always use at least 1/2 white wheat flour (sometimes more like 3/4) instead of all white flour and they are still absolutely delicious. It's super duper important if using a cast iron ebelskiver pan (like in my pictures) that it is well-seasoned. You can google how to season a cast iron pan - but proper seasoning will make all the difference in the world so that the ebelskivers don't stick. 3 large eggs I used 3 extra lage and 1 s

This recipe came from Jeff Mauro on foodnetwork.com, and it was surprisingly good (don’t be deceived by my picture). Also, imagine it in a pita with all the fixings. I liked them better than I thought I would. First, you put these in pita bread, so we did whole wheat pita, cucumber dill sauce (details later), 2 of these miniature veggie burgers, pepperjack cheese, avocado, sprouts, red leaf lettuce, and tomato. In addition, I didn’t use his cucumber yogurt sauce recipe and instead used one from my blog called Market Street Cucumber Dill Sauce for Fish that you can click the link to or type into the search bar. These got a 7.5, and I will absolutely make these again. As always, changes are below in bold. 1/2 cup quinoa, rinsed One 15-ounce can cannellini beans , drained and rinsed 1/2 cup frozen corn kernels, thawed 1/2 cup panko breadcrumbs   I decreased this by about 2 Tbs. 1 tablespoon chopped fresh cilantro I increased this a lot, probably tripled it

I know it’s hard to see the syrup from the picture, but it should be the consistency of runny caramel sauce. So, this syrup is very good, but we cooked ours too long. Essentially, when it first starts to change color, take it off the heat. Watch it carefully, or yours will be too thick like ours (although it still tasted good). Anyway, we got the recipe from my friend Jenny Beykirch and it gets a 7.   Buttermilk Syrup 1/2-3/4 cup butter 2 tablespoons karo syrup ¾ cup buttermilk 1 ½ cup sugar 1 teaspoon soda 2 teaspoons vanilla Mix everything but vanilla and boil for 8-9 minutes  while stirring. As soon as it starts to change color from white to light brown, remove from stove, add vanilla. It will froth up a bit and then settle.

So, I like this a lot. In fact, it’s one of my very favorite vegtarian meals and we will make it again. I would rate it an 8. I got the recipe of annies-eats.com, and I put my changes below in bold. Ingredients 2 (28 oz.) cans diced tomatoes, drained with 2 cups of liquid reserved 1 onion, chopped 4 cloves garlic, chopped 1 tbsp. olive oil I forgot this 1¼ tsp. kosher salt, plus more as needed Freshly ground pepper 1 tbsp. minced chipotle in adobo sauce I eliminated this and just used 1/2 tsp chipotle chili powder instead 2 tsp. chili powder I decreased this to 1 1/2 tsp. but also added about 1/2 tsp. cumin 4 tsp. lime juice 2 (15 oz.) cans black beans, rinsed and drained (or 3 cups cooked beans ) 2 (15 oz.) cans pinto beans, rinsed and drained (or 3 cups cooked beans ) 1½ cups fresh or frozen corn 1 zucchini, cut into ½-inch cubes I would do double or triple this next time, and maybe use 1 cup less beans to make it less carb dense ¼ cup minced fres

First, I didn’t pour the cream straight, so that’s why the picture looks ridiculous. So, I went to the UVU Culinary School’s Restaurant Forte and had the best butternut squash soup of my life. I convinced the waitress to get me the recipe, which she did. However, it was very vague. Here is what I got. Saute 2 parts onions, 1 part carrot, and 1 part turnip in butter. Roast butternut squash in brown sugar, salt, and pepper. Mix all together and puree. Finish with butter, brown sugar, and a dash of nutmeg. From this, I made a soup It wasn’t as good as the original, but it was a good start. As is, it gets a 7.5. Here is what I would do next time. Saute the following in 2-4 Tbs. butter: 1 cup onion (I did twice as much tonight and it was too much) 1/2 cup carrot and turnip (again, I did twice this much and you could taste both the carrot and the onion) Add 1 quart of chicken stock and boil until tender. Coat 1 butternut squash that has been diced into small pieces

Jared made this and it was good but not fantastic because we couldn't find crystallized ginger anywhere. It still had good flavor and the recipe offered different variations if you wanted a different kind (chocolate-cherry, rum-raisin, etc.). He got the recipe from Fine Cooking and it gets a 6.5. For the bread pudding 1/2 Tbs. unsalted butter, softened  6 to 7 cups lightly packed 1-inch bread cubes, preferably from a day-old, Italian-style loaf with any hard crusts removed  4 large eggs  1 large egg yolk  2/3 cup granulated sugar  1-1/2 tsp. pure vanilla extract or vanilla bean paste  1/4 tsp. table salt  2-1/2 cups whole milk  1 cup heavy cream Scatter 2 Tbs. finely chopped crystallized ginger over the bread cubes. in place of milk and cream in the custard, use two well-shaken 13.4-oz. cans coconut milk. increase the vanilla to 2-1/2 tsp. and add 1-1/4 tsp. finely grated fresh lemon zest to the custard. After baking, sprinkle toasted shredded coconut over the

Jared made this over the weekend and it had awesome flavor. The brie wasn't overpowering and the cumin on the steaks tasted lovely. He got the recipe from my Fine Cooking magazine and I give it a 7. 4 oz. Brie, rind removed, softened 3 Tbs. unsalted butter, softened 1 Tbs. thinly sliced fresh chives He used green onions instead  Pinch chipotle chile powder Fresh coarsely cracked black pepper and kosher salt 1 Tbs. ground cumin 2 6- to 7-oz. beef tenderloin steaks, preferably 1-1/2 to 2 inches thick 2 Tbs. olive oil Here's the link to the directions:  http://www.finecooking.com/recipes/filet-mignon-with-brie-butter.aspx