Culinary Goods

This recipe came from melskitchencafe.com, and it was really good. It's probably one of my favorite grilled chicken recipes ever. I doubled this for about 2.75 lbs. of chicken, and that was a great amount. GRILLED ROSEMARY RANCH CHICKEN ¼   cup   olive oil I did canola oil ½   cup   ranch salad dressing (see note) ¼   cup   Worcestershire sauce 2   tablespoons   fresh lemon juice or red wine vinegar I did mostly lemon juice, some vinegar 1   tablespoon   finely chopped fresh rosemary I think it needs more than this 1   teaspoon   salt ¼   teaspoon   black pepper 1 ½   – 2 pounds chicken breasts (see note)  So. she had this marinating for 8-12 hours, but mine was more like 4 and it was still really good.

These were good, and I would make them again. I might do 50% almond flour next time, but they were good! Orange Chocolate Raspberry Muffins 2 cups raspberries zest from an orange 1/2 cup dark chocolate, coarsely chopped. 1 1/8 cups sugar  I did a generous 1/3 cup of sugar 3 3/4 cups flour or 18.75 ounces 3 3/4 tsp. baking powder 1 1/2  tsp. salt 3 eggs 4 T. melted butter 8 T. oil 1 1/4 cup buttermilk 1/4 cup orange juice 2 1/2 tsp. vanilla extract. You combine wet, combine dry, then fold in the dry and the berries. These made about 21 muffins, and they bake at 425 for about 17 minutes.

We added peaches to these, which I would not do again. Otherwise, they are a solid recipe.      Cook's Illustrated Blueberry Muffins 2 cups blueberries 1 1/8 cups sugar I did 1/3 cup of sugar 2 1/2 cups flour or 12.5 ounces 2 1/2 tsp. baking powder 1 tsp. salt 2 eggs 4 T. melted butter 4 T. oil 1 cup buttermilk 1 1/2 tsp. vanilla extract. You combine wet, combine dry, then fold in the dry and the berries. These made about 12-15 muffins, and they bake at 425 for about 17 minutes.

So, I found this recipe on smittenkitchen.com, and they were good. These are more scone/biscuit like than cake like, which is how I prefer muffins.  I would make these again--they are perfectly good. Perfect Blueberry Muffins--Makes 9 muffins 5 tablespoons (70 grams) unsalted butter, cold is fine 1/2 cup (3 1/2 ounces or 100 grams) sugar I did 1/3 cup Finely grated zest from 1/2 a lemon (previously: 1/2 teaspoon zest) I left this out 3/4 cup plain unsweetened yogurt or sour cream I did sour cream 1 large egg 1 1/2 teaspoons (7 grams) baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea or table salt 1 1/2 cups (195 grams) all-purpose flour 1 1/4 to 1 1/2 cups (215 to 255 grams) blueberries, fresh or frozen (no need to defrost) (previously: 3/4 cup, see note up top)  3 tablespoons turbinado (sugar in the raw) sugar perfect blueberry muffins – smitten kitchen Basically, you melt the butter and whisk the wet ingredients together. Add the dry ingredients, sans flour. Then, fold in

30 Minute Pineapple Chicken with Coconut Rice  Ingredients 1 1/2 pounds boneless skinless chicken breasts, cut into bite size pieces 1/3 cup low-sodium soy sauce I did 1/2 cup 1/3 cup pineapple juice 2 tablespoons brown sugar I did 1 T. 2 tablespoons ketchup 1 shallot, chopped I just did a few Tbs. of white onion 4 cloves garlic, chopped I did 1 tsp. garlic powder 1 tablespoon grated ginger 1 pinch red pepper flakes I also added 1 T. rice vinegar 2 tablespoons sesame oil, or extra virgin olive oil I forgot to add this to the marinade 1/4 cup chopped cilantro Pineapple Salsa 2 cups fresh pineapple chunks 1/2 small shallot, finely chopped I just did a bit of red onion 1 jalapeño, seeded (if desired) and chopped I forgot this juice of 1 lime 2 tablespoons fresh thyme leaves I did cilantro instead 1 avocado, diced I left this out, but added a bit of salt Coconut Rice 2 1/2 cups Jasm

So, these were good. Like, completely respectable. That being said, they aren't the best, but they are a good base. The batter looked WAY too thick, so I didn't put the rest of the flour mixture in, and I had already gone scant on measuring it out. I think this could be tweaked a bit to make them really quite good. The recipe came from bakerbynature.com   Best Apple Crumb Muffins For the Crumb Topping: I did the Bouchon Bakery streusel from the Blueberry Muffin recipe (next time, I would add a bit of cinnamon to the streusel) 1/2   cup   (57g/2 ounces) all-purpose flour 1/4   cup   (50g/1 and 3/4 ounces) granulated sugar 1/2   teaspoons   ground cinnamon 1/8   teaspoon   salt 1/4   cup   (57g/2 ounces) unsalted butter, melted For the Muffins: 3   cups   (361g/12 and 3/4 ounces) all-purpose flour I would start with 2 cups 3   teaspoons   baking powder 2   teaspoons   apple pie spice I did 1 tsp. cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/4 tsp allspice, and 1/8 tsp. ginger 1/2

 So, interestingly, I made this recipe more complicated and it was probably less good than the original. I saw this idea on melskitchencafe.com, and I've had similar desserts in the past (I had a friend who used to make something similar with Golden Oreos). The original is no-bake, not fussy, and felt SOOOOOOO Mormon-y. I should have stuck with the original. Next time, I probably will make a peach pie filling, and then do the no-bake version she has: No-Bake Peaches and Cream Dessert | Mel's Kitchen Cafe (melskitchencafe.com) Peach Delight Walnut Shortbread Crust 1 1/4 cup flour 1 cup walnuts 2 T brown sugar 9 T. butter 1/2 tsp. salt I think this always should be cut in half from this amount Pulse everything but butter in the food processor and then add the butter in chunks and pulse briefly. Push into the bottom of a 9x13 pan and back for about 20 minutes at 325. It will turn lightly brown, but mine often takes 30 minutes or more. INSTEAD OF that, next time I will do this: 3  

 This recipe can be adjusted and tweaked all sorts of ways, but here is what I did: Vegetable Stir Fry In the hot wok, you put 2 Tbs. canola oil, add about 5 cloves garlic, stir and then add about 1/2 onion diced into chunks. You stir this around. Then, you add firm vegetables: Carrots, cut into thin matchsticks--I did 4 Celery--4 stalks, sliced diagonally After about 1 minute, you add semi-firm vegetables: Mushrooms, 6-8 oz. Now, you add the sauce: 2 T. Soy sauce 2 T. oyster sauce 1 T. Chinese cooking wine (you find this at the Asian store) 2 cloves crushed garlic After about 1 more minute, you add soft vegetables: Cabbage, cut--I did 2/3 of a small head After about 1 more minute, you add the garnish: Green part of the green onion, sliced diagonally, 1 bunch Next time, I would also add bean sprouts So, the sauce was really water-y after the vegetables steam down. I like this b/c you can lift the vegetables out with getting all the salt and sugar of the sauce. You still get the flavor