Green salad with blue cheese dressing
Broiled asparagus with lemon, garlic, and parmesean
Blackened chicken
Wild morel quiche (America’s Test Kitchen Family Cookbook but added 1/2 pound of morels that were cooked until crispy)
Lime meringue cookies
Green salad with blue cheese dressing
Broiled asparagus with lemon, garlic, and parmesean
Lasagna (2 pounds of hot italian sausage in the meat sauce, homemade noodles, bechamel, mozzarella, parmesan, pepperoni)
Green beer
Grasshopper pie (Cook’s Country, April/May 2006)
Green salad with blue cheese dressing
Broiled asparagus with lemon, garlic, and parmesean
Asian cabbage rolls with spicy pork (https://www.seriouseats.com/asian-cabbage-rolls-with-spicy-pork-recipe)
Deconstructed coladas (from Jiggle! a Cookbook) (for next time, this was way too much cream and coconut part to fruit part, maybe change the ratios)
Green salad with blue cheese dressing
Armenian-style Rice pilaf (https://www.seriouseats.com/rice-pilaf-recipe-5509610)
Smothered pork chops (winged it)
All purpose chocolate cake (America’s Test Kitchen Family Cookbook) with whipped dulce de leche and cream topping
Green salad with blue cheese dressing
Huli-huli style chicken:
Marinade ingredients
For about 3.5 lb of thin (about 1/4 inch) chicken breast cutlets:
You also pre-salted the cutlets lightly before marinating, then kept them in the fridge.
Brush on in the last minute of grilling, or serve on the side, keeping it away from Chris’s portion.
Take the reserved 1/2 cup marinade.
Add 2 tablespoons ketchup.
Add 1–2 teaspoons sriracha or other hot sauce.
Simmer over medium-low heat until thick and glossy, about 5–8 minutes.
Cook
Grilled on charcoal
Tangy and creamy macaroni salad (https://www.seriouseats.com/tangy-creamy-macaroni-salad-recipe)
Malasadas (https://www.thespruceeats.com/hawaiian-malasada-4773495) with passion fruit pastry cream filling (Just puréed frozen passion fruit chunks mixed in with the pastry cream recipe from America’s Test Kitchen Family Cookbook).
Green salad with blue cheese dressing
Chicken thigh sandwiches (used Chicken Tenders recipe for coating)
Creamy Cauliflower Soup (September/October 2013 Cook’s Illustrated)
Green salad with blue cheese dressing
Smoky spiced-pecan roasted sweet potatoes (https://www.seriouseats.com/smoky-spiced-pecan-roasted-sweet-potatoes-recipe)
Easy pan-roasted pork tenderloin with bourbon-soaked figs (https://www.seriouseats.com/pan-roasted-pork-tenderloin-bourbon-fig-glaze-recipe)
Butternut squash pie (from Dad’s garden, https://www.seriouseats.com/bravetart-butternut-pumpkin-pie-recipe) topped with homemade creams
Green salad with blue cheese dressing
Elk meatballs with homemade pasta and mushroom (store bought crimini) sauce (adapted from https://www.seriouseats.com/the-best-swedish-meatballs-recipe)
Butternut squash soup (from Dad’s garden, https://www.seriouseats.com/classic-butternut-squash-soup-recipe) with croutons from homemade sourdough
Butternut squash pie (from Dad’s garden, https://www.seriouseats.com/bravetart-butternut-pumpkin-pie-recipe) topped with whipped cream.
Green salad with blue cheese dressing
Modernist Cuisine mac and cheese
Chicken strips (nightshade free version)
Pomegranate/panna cotta jello with orange supremes and vanilla yogurt
Green salad with blue cheese dressing
Pesto lasagna (homemade noodles and bascially the Cook’s Country Season 18 “Greens for Dinner). It has a very green sauce. Also added 20 oz of nightshade free sausage (link here) and sliced olives. https://www.pbs.org/video/greens-for-dinner-FxOiPe
German pancake with brown sugar apple topping (Cook’s Illustrated 2017 Annual).
