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.

Salad with garlic blue cheese dressing

Hawaiian fried chicken (Cook’s Country Aug/Sep 2016) sandwiches with marinade sauce in addition to sauce from recipe (and of course, ghost pepper mayonnaisne)

Fried frozen potato wedges

Last night we had

Salad with garlic blue cheese dressing

Homemade spaghetti with meatballs.

Salad with garlic blue cheese dressing

Juicy Grilled Turkey Burgers (Best of America’s Test Kitchen 2014)

Cauliflower with Modernist Cuisine Cheese Sauce

Lemon Posset with Strawberries and whipped cream (America’s Test Kitchen the best of 2017)

We had:

Quick Clam Chowder (The America’s Test Kitchen Family Cookbook),

Hobbit Toast, heavily buttered,

Roasted brocolli and caulflower with Modernist Cusisine cheese sauce.

Salad with blue cheese dressing (red leaf lettuce, carrots, celery, yellow pepper, green olives, english cucumber)

Morel gluten-free mac and cheese (romano, cheddar, Gruyère) chicken casserole

Tonight we had:

Salad with pickled egg and blue cheese garlic dressing

Left over mashed potatoes with cheese and garlic

Brocolli and cheese sauce

Tuscan style rosemary/garlic/lemon pork loin roast with vinegrette (edit: From The Best of 2017, America’s Test Kitchen)

and for dessert we haven’t had it yet, but Chris brought gluten free carrot cake.

Tonight we had:

Salad with roasted beets, pickled eggs, and blue cheese garlic dressing

Asparagus with lemon zest and butter

Savory crumble chicken pot pie (Cook’s Illustrated Sep-Oct-2010)

Forgot to put parmesean in crumble, sprinkled on top of sauce instead. No peas. Homemade concentrated superbroth used.

Worth repeating. Signifigant work.

Thinking about leftover waffles with caramel/bananna/whipped cream for dessert.

Edit 3-May-2022: We did and it was SPECTACULAR!

Homemade ravioli with short rib and carmelized onion fillling and creamy mushroom white wine sauce

Creamy cauliflower soup with toasted, buttered Hobbit Bread

Salad with blue cheese dressing

Walmart Cherrie Pie with Reddi-Wip