Culinary Goods

This was my favorite dinner when I was a kid, but I only got it 1-2 times a year, so it was always a special treat. My parents didn't bread the chicken and just cooked it in a dutch oven, so I can't tell you how much I loved being introduced to this by Jared when we were first married. This is Carol's recipe, and I haven't found a better one. We've made slight changes, but not a lot. We also double the sauce, which makes it nice and flavorful, and this gets a 10 rating. Here's what we do: 4 chicken breasts 1/2 tsp. garlic powder 1/2 C. cornstarch 1/2 C. flour 1/2 tsp, kosher salt 1/4 C. evaporated milk 3 eggs Vigorously beat egg and canned milk together. In another bowl, combine 1/2 C. cornstarch, 1/2 C. flour, 1/2 tsp. kosher salt, and 1/2 tsp. garlic powder. Cut chicken into strips, dip it in the egg mixture and then the cornstarch mixture. Place on a cookie sheet so that they're not touching each other. Brown in a frying pan (don't cook c...

This is fry bread, though if you're a weird Utahn, you'll call it a scone. I can't tell you how confused I was the first time I ordered what I thought was a scone in a Starbucks later as an adult. Anyway, these are great as Navajo tacos with taco fixings on them or with honey butter and cinnamon as a dessert. They are just the best and there's nothing to not like about them. Melissa's going to have to remind me where this recipe came from. I know we got a fry bread recipe from a native Navajo woman in our old ward in AF (Maeda Beck), but I don't know if this is her exact recipe. Anyway, they get a 10 because they're fantastic. 2 C. warm buttermilk 2 TBS yeast dissolved in 1/4 C. water 3 tsp. baking powder 6 TBS canola oil 2 eggs 1 tsp. salt 1/2 tsp. soda 2 TBS sugar 6 C. flour Knead together well, keeping dough soft. let rise about 1 1/2 hours, then roll out and cut into 2" by 3" pieces. Deep fry in canola oil.

This was super rich and creamy and gets an 8.5. It calls for 8 egg yolks, so you know it's going to be good and custardy. I only had 5 ounces of milk chocolate, so I supplemented with 2 ounces of dark chocolate. I added some Andes mint chips at the end of the freezing process, so it was a nice mint chocolate chip ice cream. It came from Fine Cooking. 1-1/2 cups whole milk 1-1/2 cups heavy cream 1 Tbs. natural cocoa powder 1/3 cup granulated sugar 7 oz. good-quality milk chocolate, finely chopped 8 egg yolks Here's the link:  https://www.finecooking.com/recipe/milk-chocolate-ice-cream

This was SO good (I usually do air popped, which is kind of rubbery). This tastes awesome, and it’s more work, but the texture is also great. I used this recipe as a basis: https://dontmesswithmama.com/instant-pot-popcorn/ I had to use my big one for this to work, but basically, you turn the instant pot onto saute and hit adjust until it is high (I just hit my saute button more than once and it changes the heat). Then, you let it sit for about 5 minutes to heat up. Then, you add 2 Tbs of oil, I did canola, and it should be shimmery hot. Then, you add 1/2 cup of kernels, and push them around with a spatula for about 30 seconds.  Then you put a clear lid on and wait about 2 minutes. Then, it starts to pop. And it takes about 4 minutes to get most of it popped (you kind of have to glance through the lid). Then, you turn the heat off, let it sit 30 seconds, and enjoy.