Anyway, we like making food... and we made a lot of it this month. At one point Matthew asked why I don't take pictures of what we made because pictures make everything better and more interesting. My response to that is that I tried doing that a couple of times at the beginning, but our camera and our lighting are such that it makes everything look gross. Even stuff that tasted really good looked... well, not delicious, that's for sure. That's one reason I put the links on, because other people take good pictures of stuff. So here's this month's stuff:
Crème Brulee French Toast Casserole
I had high hopes for this, considering the name of it and all, but I have to say that while it was okay, it just didn’t deliver the amazingness I was expecting. Still, a solid breakfast option.
Source: Foodie Bride
Chicken Salad with Feta, Fresh Corn and Blueberries
Fresh: That’s the word that comes to mind when thinking of this salad. It was not your typical chicken salad, that’s for sure. I loved loved loved the crunch of fresh corn off the cob and the flavor of the feta cheese and blueberries. Delicious.
Source: Pioneer Woman
Panko Crusted Green Beans
Meh. It was a fun concept, green beans coated with panko (special type of bread crumb) but they turned out a little bit dry…
Source: For the Love of Cooking
Garlic Chicken Pasta with Spinach
It appears that this month was at least in part a study on variations of chicken and pasta. This was the first one, and it was pretty decent. Nothing spectacular, but I certainly enjoyed it. And there was a bunch of spinach in it, so a good amount of folate was had by all.
Source: NSP Ward Cookbook
Caribbean Chicken
The first crockpot recipe to grace this project—it was a mixture of spices, tomatoes, potatoes, chicken and coconut milk and I have to say we both really enjoyed it. An additional plus was that it was super easy to make.
Source: A collection of crockpot recipes that magically appeared on my desk at work one day
Roasted Vegetable Meatloaf
We made meatloaf many moons ago, and although Matthew thought it was really good and has been asking for it again, the recipe we used I just didn’t love that much. This one however, was delicious! I absolutely loved the combination of textures and flavors in it. (Btw, we used ground turkey instead of ground veal. Seriously, ground veal?)
Source: Food Network
Pear Clafoutis
Custard covered with pears in a round baking dish, and apparently it's "French". I liked the custard better, but Matthew liked the pears best. Matthew also suspects that this dish would have tasted better chilled, perhaps with an appropriately flavored ice cream.
Source: Barefoot in Paris
Chicken Cacciatore
Round two of chicken and pasta. A combination of bell peppers and dredged chicken in flour, braised and mixed with pasta and a flavor-istic red sauce. As I was making this I had some doubts about how awesome it was going to taste, especially since there was enough for a couple of meals. It ended up having really great flavor and although it may have not looked like much, I personally thought it was very yummy. And quite a healthy meal to boot.
Source: Pioneer Woman
Slow Cooker Pork
Divine. Absolutely amazingly D.E.L.I.C.I.O.U.S. We ate this with taco stuff, and even after I declared myself done and full, I kept picking at the pork on the plate in front of me. So good. We think the meat would also work well in a pulled pork sandwich.
Source: Food Network
Citrusy Angel Food Cake
Holy eggs! I did not realize how many egg whites are in angel food cake, but I guess that’s what makes it a relatively low calorie dessert. The lemon and orange zest in this particular recipe only made it better. The author of the blog this came from mentioned that normally she doesn’t like angel food cake for various reasons, and I would tend to agree with her, but this recipe takes the cake (haha… get it?!)
Source: Foodie Bride
Cajun Chicken Pasta
Round three of chicken and pasta. It was really good, too (three). It may have been our favorite. Another bell pepper/chicken/pasta combo including red onion, tomatoes, a creamy white sauce seasoned with Cajun and red cayenne pepper that all combined with winning results.
Source: Pioneer Woman
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