Salad with garlic blue cheese dressing
Beef Empanadas (Cook’s Illustrated, May/June 2010).
Kansas City BBQ-style cheesy corn (Cook’s Country, August/September 2020). Extra bacon and ham.
“Mixed” Berry Buckle (Cook’s Country, June/July 2020), but with just blackberries from down the road, whipped cream, and blackberry syrup.
47 Cloves of Garlic Pork Roast (Cook’s Country, April/May 2020). Recipe is for 40 cloves, used dried thyme, and only 2 lb roast instead of 3 lb.
Salad with garlic blue cheese dressing.
Boiled corn on the cob.
Garden zucchini (sauteed in bacon grease) with lemon and parmesean cheese.
For dessert, vanilla pudding with fresh picked blackberries, blackberry syrup, whipped cream, and meringue cookies.
Salad with garlic blue cheese dressing
Pepperoni and meat sauce pizza with homemade sourdough crust
Blueberry popovers (allrecipies, substituted a duck egg instead of chicken)
Salad with garlic blue cheese dressing
Steakhouse Kebabs (Serious Eats – did different items on different skewers to control cook times, and made a special blend on the side for marinade Chris could eat.
Baked Potatoes with Modernist Cuisine cheese sauce and brocolli and bacon (sweet potato for Chris)
Dessert plan is Umpqua Bordeaux cherry ice cream with fresh blueberries, raspberries, and strawberry jam, magic shell and whipped cream.
Salad with garlic blue cheese dressing and homemade croutons.
Arepas fillled with green tomatillo pork sauce, beans, and cheese with extra fillings on the side.
Backyard raspberry clafouti with Umpqua Bordeaux Cherry Ice Cream and Magic Shell
Salad with garlic blue cheese dressing and homemade croutons
Brocolli with Modernists Cuisine cheese sauce
Rosemary sage bacon cumin beans
Fried chicken thigh sandwiches with ghost pepper mayonnaise, iceberg lettuce, and tomato on a potato bun (with roasted tomatillo sauce on the side)
Strawberry cake with buttercream cheese icing
Salad with garlic blue cheese dressing
Maple glazed carrot coins
City Chicken (Cook’s Country Dec/Jan 2013)
Almond Flan (The Complete America’s Test Kitchen TV Show Cookbook 2001-2016)
We needed extra egg and panko to properly coat the skewers.
Really, really good.
Sauces:
Lemon sweet and sour sauce,
Sour cream with sage, rosemary and lemon
Kinder’s Hot Barbeque Sauce (Reminded Ryan of Burger King)
Mayo, Ketchup, Liqiuid Smoke Special Sauce
Honey Mustard Sauce
Plus the blue cheese dressing and we did not do the ghost pepper mayo since we got distracted.
Salad with Blue Cheese Garlic Dressing
King Ranch Casserole (Cook’s Country, April/May 2007).
Oatmeal Chocolate Chip Raisin Cookie (America’s Test Kitchen Family Cookbook, with some jumbo chocolate baking chips in place of some of the raisins, which were extra plump and juicy, a rare fresh speciality from our local WinCo).
Salad with garlic blue cheese dressing
Chicken Riggies (December/Jan 2011 Cook’s Country – or America’s Test Kitchen Best Recipes and Reviews 2012)
Strawberry Mouse Pie (standard graham cracker crust and Cook’s Illustrated Strawberry Mousse) with lemon whipped cream (not yet, but it will be served soon)…
Grilled Honey Glazed Pork Chops (Cook’s Country Jun/Jul 2011)
Sautéed Brocolli with Modernist Cuisine Cheese Sauce (White cheddar/Monterey Jack/Parmesean)
Salad with garlic blue cheese dressing
Good overall, but pork chops were too thin and got way overdone. Did 6 thin chops instead of the 4 thick ones that the recipe called for. Doubled the rub and glaze.