Culinary Goods

I found this salad on Pinterest, and it came originally from carlsbadcravings.com, which I quite like. The salad itself was fantastic—it gets a 7.8. I didn’t get a picture of the dressing, but it was fabulous as well. I added mango and red onion, which I think is essential, and paired with some fruit (or chicken or something, this is a great summer meal. I noted my other changes below. Southwest Salad with Creamy Avocado Salsa Dressing Author: Jen@CarlsbadCravings.com Serves: 6-8 Ingredients Southwest Salad 1 head romaine lettuce, chopped fresh corn kernels from 1 ear of sweet corn I used frozen corn and it was fine 1 red bell pepper, chopped 1 cup cherry or grape tomatoes, cut in half 1 (15 oz.) can black beans, rinsed and drained 1/3 cup roasted and salted pepitas (may sub. sunflower seeds) we used sunflower seeds 1/2 cup grated pepper jack cheese, or more to taste we cubed out cheese and I like it better in this shape Tortilla Strips for Salads (I like Fresh Gourmet ...

I got this recipe from my Fine Cooking magazine, and it was tremendous. I give it a 7.5. I love eggs though, keep that in mind. I used a slightly bigger cast iron skillet, and it worked fine. It got a bit more well done on the bottom than I would have liked, so watch that carefully and use lower heat. I also only put mine in the oven for 5 minutes on 350 and it was completely fine. I noted my changes below in bold. Spinach, Tomato, and Ricotta Frittata by Debbie Schenkel from Fine Cooking Issue 136 8 large eggs 2 Tbs. whole milk I used 1% 1/2 cup frozen, thawed, chopped spinach, squeezed dry I used fresh, and just grabbed a couple of handfuls 1/2 oz. freshly grated Parmigiano-Reggiano (1/2 cup) Kosher salt and coarsely ground black pepper 2 Tbs. unsalted butter I used half olive oil 1 small onion, chopped I only used 1/3, and it needed more. Next time, I would use 75% of the onion or more 1 small plum tomato, thinly sliced crosswise I used 2 smaller tomatoes and I put abou...

These were pretty awesome. They get an 8.5, and the texture was as good as it gets (chewy, but also soft). I found this idea on pinterest, but the cookie recipe itself looked sub-par, so I found a better one at melskitchencafe.com that Stef had made before. So, I took the Chocolate Chip Peanut Butter and Oatmeal Cookies recipe from the melskitchencafe.com blog and altered them to add in the Reese’s Pieces. That was pretty much the only change, and mine baked for about 10 minutes. I noted my changes below in bold. See how the candy doesn’t crack? It’s because I pushed them into the warm cookies. It also keeps them uniform. Chocolate Chip Peanut Butter and Oatmeal Cookies Yield: Makes 2-3 dozen cookies Ingredients 1 cup (2 sticks) butter 1 cup peanut butter 1 cup packed light brown sugar I didn’t pack mine 1 cup granulated sugar I decreased this by about 2 Tbs. and it could easily get decreased by way more 1 teaspoon vanilla 2 large eggs 2 cups all-purpose flour 1 cup quic...

So, the only picture that we had to go along with this is the salad we put it on, or the sriracha lime chicken chopped salad I blogged a few minutes ago. This chicken was really good—it gets a 7.8. It was spicy, flavorful, but not overbearing. We will make this again. The only thing we didn’t do is marinate it, which would have made it even better. And we grilled ours. There are no changes in bold because we followed this exactly. All Purpose Chili Lime Chicken Rub Ingredients 1 pounds chicken breasts pounded to 1/2 inch thickness Chili Lime Rub 2 tablespoons olive oil 1 teaspoon chili powder 1/2 teaspoon chipotle chili powder 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 3/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon brown sugar 1/8-1/4 teaspoon cayenne pepper fresh-squeezed lime juice from 1 lime (about 2 tablespoons) Lime zest from 1 lime Instructions In a small bowl, whisk chicken rub ingredients t...

So, the only picture that we had to go along with this is the salad we put it on, or the sriracha lime chicken chopped salad I  blogged a few minutes ago. I am glad we switched out the vinaigrette. This one is more interesting in my opinion, and it was very good. It gets a 7.5. I found this recipe on epicurious.com, and I have noted my minor changes below in bold. Cilantro Lime Vinaigrette Ingredients 2 tablespoons fresh lime juice 1 garlic clove, minced 1/2 teaspoon sugar I decreased this by half 1/2 teaspoon kosher salt I decreased this by half 1/8 teaspoon ground coriander 2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh cilantro Preparation Stir all ingredients together. Mel’s Source Recipe retrieved 7/8/15 from http://www.epicurious.com/recipes/food/views/cilantro-lime-vinaigrette-103849

First, John obscured the grilled pineapple in this picture, so use your imagination. I found this recipe originally on Pinterest, and I guess it came from a website called http://lexiscleankitchen.com/ . I modified this a lot, but the base salad is very good and I would give it an 8. I also referenced the recipes below that we used instead to replace the chicken and vinaigrette. Sriracha is just too hot for us, and the vinaigrette looked way too plain and boring. We found much better versions of both of these. We found a cilantro lime vinaigrette on epicurious.com, and a chili lime rub chicken recipe from carlsbadcravings.com. Both recipes will appear on the blog shortly. In the mean time, I have put the changes below in bold. sriracha lime chicken chopped salad Serves 2 Sriracha Lime Chicken See note above 2 organic chicken breasts 3 tbsp sriracha 1 lime, juiced 1/4 tsp Himalayan sea salt and freshly ground pepper Salad 4 cups lettuce, chopped (I use this salad chop...

These cookies made me so mad. When they work, they get an 8.5, and the recipe was originally found on ourbestbites.com. They did not work. Why, might you ask? Well, because I doubled the butter on accident and then had to go back I the next day and try to double the rest of the ingredients. it did not work super well. They were too dry. However, never fear. The recipe itself is sound. Plus, with the frosting Rebecca made up, they’re really shockingly good for a cookie. Mine looked ok, but just did not wow me. Anyway, I did not alter this recipe at all with the exception that instead of rolling them in powdered sugar, I frosted them. Ideally they are small, like smaller than a Ritz cracker, but a bit thicker. The texture should be like tart crust. Rebecca bakes them for 13 minutes, and they did not brown much. A big start tip of frosting would leave just a bit on the edge. Anyway, I noted my one change in bold. Lime Meltaways Posted By Sara@Our Best Bites On 07.13.2012 @ 12:01 am L...