Culinary Goods

This was good and gets a 7 (Jared gave it a 6.5). I substituted Swiss for the Gruyere since it's half the price, but this would be great with Gruyere. I also left the mushrooms out since Jared hates mushrooms, but they would make the recipe even tastier. The recipe came from halfbakedharvest.com. Ingredients 4 tablespoons butter 2-3 sweet onions (I like to use 2 smaller onions) 1 tablespoon brown sugar 1 tablespoon worcestershire sauce (omit if vegetarian) 1 cup red wine 8 ounces button mushrooms, sliced I left these out salt + pepper, to taste 2 cloves garlic, minced or grated 3 cups low sodium chicken broth + 3/4 cups water 1 pound of your favorite short cut pasta I used rigatoni 2 bay leaves 2-3 fresh thyme sprigs I used 1/2 tsp. dried thyme 1 1/4 cups heavy cream I used half and half  pinch of cayenne pepper 6 ounces gruyere cheese, shredded I used Swiss 1/3 cup gorgonzola cheese, crumbled (optional) Here's the link to the instructions:  http://ww

These made me mad. I only get a really  indulgent breakfast one a week, so it better be worth my carbs, and these were not. There were just too many competing flavors. The orange and the cinnamon did not work at all together, and you could barely taste the cornmeal. I have so many other wonderful muffins, that I would just not ever make this one again. I found this on pinterest originally, but it’s a Martha Stewart recipe, which I expected more of. Anyway, these get a 5 and I noted my changes below in bold.   Blueberry Cornmeal Muffins · 1 1/2 cups all-purpose flour I decreased this by 2 Tbs. · 3/4 cup cornmeal I increased this by 2 Tbs. · 1/2 cup granulated sugar I did a generous 3 Tbs. · 1 1/2 teaspoons baking powder · 1/2 teaspoon baking soda · 1/2 teaspoon ground cinnamon · 1/4 teaspoon salt · 2 teaspoons finely grated orange zest · 1 1/4 cups low-fat buttermilk, plus about 2 tablespoons for tops I added more to the batter · 2 large eggs, separated · 2 tablespoons unsalt

Why is this piece missing the sides? Because I cut them off and at them one small bit at a time and just kept wanting more. So, my fantastic friend Becky made this for Book Group recently, and it was really good—I give this a 7.8. She sent me the recipe, and I have noted her changes below. One thing that might be good is to substitute pecans for walnuts. Also, this makes 2 loaves and she baked it at 350 for 75 minutes with foil on top for the last 40 minutes. Also, I have a great banana bread recipe that I love, so I might just add dark chocolate and walnuts to that one, but we’ll see.   Chocolate Chip Banana Bread 1 cup shortening My friend used butter 2 cups white sugar She used Splenda, but if I make this, I will cut this down to 1 cup sugar, we’ll see how it goes 2 eggs 2 tablespoons mayonnaise 6 very ripe bananas, mashed She used 2 more than this 3 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder    2 teaspoons baking soda 1 cup semi-sweet chocola

The official title of these should be Caramelized Banana Pancakes with Pecans and Chocolate, but this is the title from the original recipe. Anyway, I got this recipe from Fine Cooking magazine and these were good—I give them an 8, which is impressive since truth by told I don’t actually like bananas all that well. Why, might you ask, are the bananas in the picture not caramelized? Here are some things to keep in mind. First, do not ever caramelize bananas in a cast iron pan. They suck. They taste like iron. And they do not cook well. Also, bananas need to be sliced thick when you caramelize them in butter so that the outside gets caramelized without the inside of the banana getting supper cooked and mooshy. Please don’t think further on how mine turned out. My caramelized bananas were an epic cooking fail, and as much as I like to think I am past those types of failures, apparently I am not. Sad! But, these are a keeper. I put my changes below in bold. Caramelized Banana Pancakes

So, this recipe came from damndelicious.net., and it was fine. It wasn’t disgusting, but it wasn’t stellar. It just didn’t wow me. I have some awesome soup recipes, and this would just be so-so—I give it a 7. That being said, I will happily eat the leftovers with sandwiches this week. Additionally, I would not refuse to make it again. Here is what I changed in bold:   Cauliflower Chowder · 4 slices bacon, diced I left this out · 2 tablespoons unsalted butter · 2 cloves garlic, minced · 1 onion, diced · 2 carrots, peeled and diced I did about 1 1/4 cups · 2 stalks celery, diced · 1/4 cup all-purpose flour I left this out altogether · 4 cups chicken broth · 1 cup 2% milk I did 2 cups of whole milk plus about 3/4 cup cheddar cheese, sharp is better   · 1 head cauliflower, roughly chopped I did 2 lbs. · 1 bay leaf I left this out · Kosher salt and freshly ground black pepper, to taste I did 1 tsp. · 2 tablespoons chopped fresh parsley leaves I left thi

Jared made this and got the recipe from finecooking.com. This had lovely flavor and gets a 7.  1-1/2 Tbs. olive oil or canola oil 2 cups finely chopped onion  1 cup finely chopped or diced carrot 1 cup finely chopped or diced celery Kosher salt 1 large or 2 small bay leaves 3 quarts  Homemade Chicken Broth  or lower-salt chicken broth 3-1/2 to 4 cups shredded, cooked chicken 3 cups cooked-until-barely-tender white rice 10 oz. spinach, well washed and dried, tough stems removed, and chopped into 2-inch piece 1/4 cup chopped fresh dill 1 to 4 Tbs. fresh lemon juice Freshly ground black pepper 1/2 cup thinly sliced scallions for serving (optional) Here's the link to the directions:  http://www.finecooking.com/recipes/chicken-rice-soup-spinach-lemon-dill.aspx?nterms=50086#snooth

This was meh and gets a 5. The recipe came from carlsbadcravings.com. 4 boneless, skinless chicken breasts or thighs I used 2 breasts 1 ½ cups long grain white rice 1 20. oz can crushed pineapple Olive oil Teriyaki Sauce/Glaze 1/2 cup reduced sodium soy sauce 1/2 cup sugar I used 1/4 C. + 1 TBS 1/4 cup cider vinegar 1 teaspoon ground garlic 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon sriracha I left this out 2 teaspoons cornstarch Here's the link to the directions:  http://www.carlsbadcravings.com/one-pot-teriyaki-chicken-and-pineapple-rice/

I gave this a 7 and Jared gave its  6.5 (he's not generous in his ratings because he feels that if he gives everything a high rating, it loses his value). Next time I make this, I'll leave the chicken out. The recipe came from carlsbadcravings.com. 1 pound chicken breasts, chopped bite size 2 cups uncooked small macaroni 3 tablespoon olive oil, divided 3 tablespoons butter 1 small onion, chopped 1 cup sliced carrots 1 cup chopped celery 1 red bell pepper, chopped 4-6 garlic cloves, minced 1/4 cup flour 5 cups chicken stock or broth 2 14.5 oz. cans Fire Roasted Diced Tomatoes (with garlic), NOT drained I used 1 can fire roosted and one regular can diced tomatoes  1 teaspoon sugar 2 bay leaves 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1 tablespoon chicken bouillon 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/4 cup loosely packed fresh basil, chopped I used dried Dash - 1/4 teaspoon red pepper flakes  1/2 teaspoon salt 1/4 teaspoon p

This was yum and gets a 7.5. I'm biased because I love lemon, but even Jared, who doesn't like lemon desserts found it tasty. The best part is at the top where the lemon syrup soaks down into it (after you poke holes in the top). This recipe came from annies-eats.com. INGREDIENTS For the cake: ¾ cup cake flour I just used 1 1/2 C. all-purpose flour ¾ cup all-purpose flour 1 tsp. baking powder ¼ tsp. baking soda ½ tsp. salt 1 cup plus 2 tbsp. granulated sugar I used 3/4 C. 4 large eggs, at room temperature 2 tbsp. grated lemon zest (about 1-2 lemons) 2 tbsp. freshly squeezed lemon juice 16 tbsp. (1 cup) unsalted butter, melted and cooled ¼ cup sour cream 1 tsp. vanilla extract For the syrup: 3 tbsp. granulated sugar 3 tbsp. freshly squeezed lemon juice For the glaze:  1 cup confectioners’ sugar I used 2/3 C. 2-3 tbsp. freshly squeezed lemon juice Here's the link to the directions:  http://www.annies-eats.com/2012/08/31/lemon-loaf-cake/

This was good and gets a 7. It wasn't spectacular, but it was a good weeknight meal that I'll make again. The recipe came from theviewfromgreatisland.com. I served it with garlic mashed potatoes and veggies.  2 chicken breasts and 2 whole leg/thighs, bone in, skin on I just used 2 breasts ½ cup Dijon mustard I used spicy brown mustard ½ cup buttermilk 4 peeled garlic cloves a small handful fresh thyme leaves I used 1/2 tsp. dried thyme zest of one lemon 1 1/2 tsp salt (more or less to taste) 1 tsp freshly cracked black pepper 2 cups fresh breadcrumbs * 1/4 cup olive oil Here's the link to the directions:  http://theviewfromgreatisland.com/ina-gartens-mustard-roasted-chicken/

I found this recipe on annies-eats.com, and it was great. Keep in mind I have a veggie taco base I like much better, so in the future I would just use that and add an egg on top. These get a 7.5, and I have noted my changes in bold. Tomato and Corn Tostadas with Baked Eggs Yield: about 4 servings INGREDIENTS 12 oz. grape or cherry tomatoes, halved ¾ cup fresh or thawed frozen corn ½ yellow onion, sliced thin In addition to this, I added a zucchini and a yellow squash 7 tbsp. vegetable oil, divided 2 cloves garlic, minced or pressed 2 tsp. minced chipotle in adobo sauce I just used some chipotle chili powder and smoked paprika instead. I also added some onion powder. ¼ tsp. dried oregano ½ tsp. ground cumin ¼ tsp. ground coriander Salt and pepper 4 corn tortillas 4 large eggs ½ cup refried beans, warmed 1-2 oz. cotija or queso fresco, crumbled We used cotija 2-3 tbsp. minced fresh cilantro Instructions and link can be found below: recipe retrieved 2.17.16 from http://

These were good—they get an 8. They weren’t incredibly impressive or creative, but they were worth eating. So, this was a combination of ideas. I took the chocolate cupcake recipe (my new favorite) from the Samoa Cupcake recipe I blogged a few weeks ago. Then, I used the leftover peppermint ganache from the candy cane cake. I put a dark mint sandwich chocolate on top.

This recipe came from carlsbadcravings.com, and Stef blogged these recipes a few weeks ago, but she didn’t combine them into a burrito, which we did. It’s almost like a chimichanga, except we slathered them in canola oil and kosher salt and oven baked them instead of deep fried them. Emma and Hadley LOVED these. They were quite good, and I would highly recommend this recipe—it gets a 7.7. The sauce was completely good, but kind of like a recipe I used to make when we were first married. It’s like comfort food, but it’s not overly gourmet. That being said, I would make it again. Anyway, I put my change below in bold, some of which are Stef’s changes as well. Baked Chicken Burritos 1 recipe Slow Cooker Mexican Chicken 6 burrito size tortillas (I prefer raw/undercooked tortillas)* We used the uncooked Costco kind and cooked them until they were barely done shredded sharp cheddar cheese (about 1 cup) We used pepperjack cheese olive oil or nonstick cooking spray Cheesy Green

This was pretty good, but needed a little more oomph. If I make it again, I'll probably add some coconut milk and/or peanut butter. As is, it gets a 6.8 and the recipe came from outbestbites.com.  Ingredients  1 bunch cilantro, roughly chopped (about 1 cup) 1 clove garlic, smashed, peeled, and roughly chopped 1 tablespoon minced fresh ginger 2 tablespoons vegetable oil 1 tablespoon sesame oil 1/4-1/2 teaspoon red pepper flakes 1 1/2 teaspoons brown sugar zest and juice from one lime (about 2 tsp zest and 2 Tbs juice) 1/4 cup roasted peanuts (plus more for serving, if desired) 2-3 tablespoons low sodium soy sauce 3/4 pound (12 oz) linguine or spaghetti, cooked according to box instructions Here's the link to the instructions:  http://ourbestbites.com/2012/05/pasta-with-cilantro-peanut-pesto/

Jared and I watched a British show a few weeks ago and got a hankering for some fish and chips. He combined a few recipes and came up with this, which tasted awesome. You can use cod, but he fried tilapia and it was a good choice. He served these with fries, vinegar coleslaw, and malt vinegar. The fish get a 7.5.  Fish and Chips 2 qts oil for frying 1.5 lbs Fish (Cod, Tilapia) Cornstarch for Dredging Batter: 1 cup Flour 2 Tbs Garlic Powder 1 Tbs Paprika 2 tsp. Kosher Salt 2 tsp. Black Pepper 1 Beaten Egg 1 12oz Brown or Amber Ale Heat  oil to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

Jared made these as part of our fish and chips night. He said he combined a few recipes and couldn't remember the sources. These were awesome and get a 7.  We seasoned them with salt, a bit of garlic powder, and some Lawry's seasoned salt. I'm glad I didn't use too much of the seasonings (other than the salt), because they really didn't need much.  4-5 Large Russet Potatoes Cut potatoes into uniform strips using mandolin or knife. Place in cold water. Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature. Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.

This was tasty and I gave it a 7.5, while Jared gave it a 7. The recipe came from carlsbadcravings.com. Next time I make this, I'll probably add corn.  2 tablespoons olive oil 1 tablespoon butter  I left this out 2 chicken breasts (1 pound), thinly sliced 1/2 large onion, thinly sliced 1 small red bell pepper, thinly sliced I left this out 1 small orange bell pepper, thinly sliced 1 small yellow bell pepper, thinly sliced 4-6 cloves garlic, minced 3 tablespoons flour 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 2 teaspoons chicken bouillon (powder) 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried oregano 3/4 cup uncooked long grain white rice 1 15 oz. can black beans, rinsed and drained I doubled this 1 4 oz. can mild green chilies 1 14 oz. can crushed tomatoes 4 14.5 oz. cans low sodium chicken broth 2 tablespoons cornstarch 1 cup freshly grated Pepper Jack cheese, or more to taste Garnish Tortilla chips/strip

We got a heart-shaped cake pan for our wedding years ago and I thought it would be fun to try for Valentine's Day. Because it was just the one pan, I only made this one-layer cake, though the recipe calls for 2 layers. This was a fun idea because the cake has sprinkles, but they actually made the cake taste kind of...dusty, almost. I don't like the taste of sprinkles anyway since they taste like wax, so while they made the cake pretty, they didn't do anything for the taste. Even the chocolate cream cheese frosting I used wasn't enough to save it. I got the recipe from annieseats.com and it gets a 5 (Jared gave it a 4).   Funfetti Cake Ingredients: 1 1/4 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 6 tbsp. unsalted butter, at room temperature 1 cup sugar I used 3/4 C.  3 large egg whites 1 tsp. vanilla extract 1/4 tsp. almond extract 1/2 cup milk 1/4 cup rainbow sprinkles 1/2 tsp. almond extract Directions: Preheat the oven to 350 deg

I think this is my first and only post. I made Stef's Bohemian pork roast last night and wanted to add a fresh, summery, zingy potato dish to it. So, I tried this recipe. I would give it a 7. It's good enough to go into my cookbook. It's basically steamed potatoes with a drizzle of awesomeness over it, then mixed. This recipe came from Fine Cooking and it's been in my "recipes to try" folder FOREVER. I modified the recipe to include dill. It has a bite to it and it's tasty. Don't mix the chives in the food processor. Put them over the top of everything and then mix. I also accidentally added lemon zest instead of JUST lemon juice. And it added even more of a zing. The picture is gross because the potatoes were being eaten as leftovers at this point. Lemony-Herbed Potatoes   baby red potatoes sliced 14 inch thick  Kosher salt  2 garlic cloves, finely chopped  1 cup fresh parsley (packed lightly)  1/2 cup fresh basil (packed lightly)  1/2

These were awesome and they get an 8 (the recipe came from carlsbadcravings.com). I had to stop myself at 4 because I could have easily eaten many more. I will double the sauce next time since it wasn't enough for the entire batch (I used every egg roll wrapper). It also needed salt, so I will definitely add more next time. Other than that, we really liked them. Also, Jared heated the oil to 360 instead of 350 and said that was a better temperature to get them golden brown. Oh, and I stupidly forgot to add the garlic, but they still tasted great.  Ingredients 1 quart vegetable oil We used canola oil 1 package egg roll wrappers Chicken Egg Roll Filling 1 tablespoon olive oil 1 lb. boneless skinless chicken breasts, cut into thin strips 1/2 onion, chopped 2 cloves garlic, minced  1 12 oz. pkg. stir fry vegetables with snow peas, carrots, broccoli, bean sprouts The kind I bought had green beans, peas, corn, and broccoli 1 red bell pepper, cored and sliced  1 cup pi

These were fantastic. I give them a 9. I was pleasantly surprised how much I liked them. The recipe came from twopeasandtheirpod.com, and my changes are below in bold. Oh, and I doubled this recipe and it would be perfect for about 6 adults or a family. ORANGE RICOTTA CHOCOLATE CHIP PANCAKES INGREDIENTS: 1 1/4 cups all-purpose Gold Medal flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons granulated sugar I cut this in half and next time would cut it down to just 1 Tbs. per batch Zest of 1 orange 1 cup ricotta cheese I used low fat 1 large egg 2 large egg whites 1/2 cup fresh orange juice In addition to this, I had to add some milk to thin it out enough to be pancake batter-like. I just juiced 2 large navel oranges and got about 1 cup of juice. 1 tablespoon olive oil 1 teaspoon vanilla extract 1/2 cup mini chocolate chips I did the Ghirardellis 60% cacoa chocolate discs and just cut them up small Butter and maple syrup, for serving

I know this isn’t the most exciting food, but I do love traditional coleslaw. I got this recipe from a chef at the UVU culinary school. Her version was better, but this is still good and I would give it a 7.5. I would make it again. Dressing: 8 oz. mayo 4 oz. sour cream 1 oz. sugar 1 oz. cider vinegar 1 garlic glove, minced   Pour over:   1 lb. green cabbage, shredded 8 oz. red cabbage, shredded 4 oz. shredded carrots   Add salt to taste.

My mother-in-law brought this to dinner last week and I thought it was tasty. I don't actually know where she got the recipe, but it gets a 7. Use cake mix or your favorite recipe. Bake and then poke holes with wooden spoon while still hot. Melt 1 c chocolate chips with 14 oz can sweetened condensed milk and pour over hot poked cake. Cool completely. Whip 2 C. Cream and add 1/3 C. cocoa powder, 1/2 C. Powdered sugar, and 1 teaspoon vanilla extract. Spread over cake and refrigerate. The recipe called for mini chocolate chips sprinkled on top and chocolate drizzle. Could also sprinkle with broken skor bar or any favorite candy, nuts etc She said it cooked it in a 9x13 pan. 

This was good and gets a 7. I got the recipe from carlsbadcravings.com and the post was sponsored by Prego, so this recipe calls for a jar of Prego alfredo sauce. I get that professional bloggers need sponsors, but this is a ridiculous recipe to add this sauce to. First of all, who needs 1,000 extra calories in their soup? Second, this recipe tastes great without it, as you already add 2 cups of cheddar cheese and 3 cups of half and half. Ridiculous. INGREDIENTS 1 pound chicken breasts 4 cups broccoli florets chopped 1 cup uncooked wild rice blend, rinsed and drained 1 small onion, chopped 4 cloves garlic, minced 1/8 – 1/4 teaspoon red pepper flakes (optional)  I left this out 1 12 oz. can evaporated milk 4 cups chicken stock or broth 1 tablespoon chicken bouillon 1 teaspoon dried parsley 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon dried thyme Add later: 3 tablespoons cornstarch 3 cups half and half