Culinary Goods

▢ This recipe came from halfbakedharvest.com, and it was really good. 1  yellow onion, chopped ▢ 2   pounds   boneless chicken breasts or thighs   We did thighs ▢ 1   teaspoon   garlic powder ▢ 1/2   teaspoon   paprika ▢ 1/2   teaspoon   chili powder ▢ kosher salt and black pepper ▢ 3/4   cup   salsa verde ▢ 1/2   cup   milk or cream I did cream ▢ 8   ounces   cream cheese, at room temperature   I cut this in half ▢ 2   cups   shredded cheddar cheese ▢ 3-4   cups   chopped broccoli ▢ 6   tablespoons   salted butter   I left this sauce out. ▢ 1   clove  garlic, chopped ▢ 1/4   cup   fresh thyme leaves ▢ fresh basil for serving Crockpot Creamy Broccoli Cheddar Chicken. - Half Baked Harvest Essentially, I prepped the chicken and froze it and then I defrosted it when I was at work. From there, I put it in the pressure cooker with 1/4 cup water for about...

  I really really liked this. You obviously have to like beets to enjoy this, so don't make it unless you love them like I do. I love me a dirt-tasting vegetable.  I've heard Ukrainian borscht is better than Russian borscht, but I've never had the Russian version to compare. But I'm all in favor in anything Ukrainian over anything Russian these days, so it was an easy pick. This was a winner, and you MUST use fresh dill, because that does so much for the flavor. I served it with homemade sourdough bread. This gets an 8, and it came from ifoodreal.com.  12   cups   beef or vegetable broth or stock  low sodium I used 9 cups  ▢  5   cups   green or red cabbage   thinly sliced I used sauerkraut instead  ▢  1   large onion   chopped ▢  3   medium carrots   chopped ▢  2   tbsp   olive oil ▢  3   large beets   peeled and cut into matchsticks ▢  4   large potatoes ...

  This was a nice change from my usual sauces I serve with fish. I like others better, but it was still good. It gets a 6.5 and came from twopurplefigs.com. 1/3   cup   olive oil 4   garlic cloves   sliced 6   sprigs fresh thyme I used 1 tsp. dried thyme 1 1/2   cup   baby tomatoes   whole 4   Pieces   of Haddock fillets I used Mahi Mahi 1/4   teaspoon   salt and pepper 1/2   teaspoon   chilli flakes   optional -1 cup Mezzetta Olives   a variety of your choice or just one type I used kalamata 1/4   cup   Mezzetta sliced jalapeños I didn't use these 2   teaspoons   Mezzetta capers   drained https://www.twopurplefigs.com/mediterranean-baked-fish/

I liked this better than my family's version with a lemon sauce instead of cream cheese frosting. Both are good, but I just can't say no to cream cheese. I give it a 7, and it came from cookingclassy.com. FOR THE CAKE 2 1/4 cups (318 g) all-purpose flour (scoop and level to measure) 1 tsp baking soda 1 tsp baking powder 3/4 tsp salt 2 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp ground allspice 3/4 cup (150 g) granulated sugar 1/2 cup (100 g) brown sugar (break up any clumps with fingertips) 2 large eggs 2 cups unsweetened applesauce 3/4 cup (175 ml) olive oil 1 tsp vanilla extract FOR THE CREAM CHEESE FROSTING 8 oz. cream cheese, nearly at room temperature 6 Tbsp unsalted butter, soft 3 cups (360 g) powdered sugar I used 1 3/4 C. 1 tsp vanilla extract https://www.cookingclassy.com/applesauce-cake/

I would make this again. It's a fun side dish for the summer, but this is very much best day-of. It gets kind of dry after you put it in the fridge. Mexican Street Corn Pasta Salad 2   cups   ditalini pasta (uncooked) ,  or any small pasta shape** I just used a full lb. Diamond Crystal kosher salt 2-3   tablespoons   extra virgin olive oil ,  enough to coat the skillet don't skimp 3   cups   fresh corn kernels* ,  about 4-6 ears total fresh cracked black pepper ,  to taste 2   cloves   garlic ,  minced or grated 1/2  of a   fresh jalapeño *** ,  minced, seeds and ribs removed I did the whole thing 1   bunch   cilantro ,  finely chopped, reserve some for garnish 1   bunch   scallions ,  sliced, reserve some for garnish 1/4   cup   cotija cheese ,  crumbled, reserve some for garnish Chipotle Lime Dressing 1/2   cup   sour cream I cut this down b/c I don't ...