I made these sometime this week. These were fabulous. Patrick loved them. They were crispy on the outside, fluffy on the inside, and fabulous! Served with a mayo/ketchup dip with cayenne, garlic powder, Worcestershire sauce, and lime juice. I’m going to be making these again.
I made this earlier in the week — we had it one night with grilled cheese, and then at least once more for lunch (also with grilled cheese). It was fun to make, just watch out for squirting tomatoes when you mash them with the potato smasher. There is no cream, so it keeps well … More Creamless Creamy Tomato Soup – keeping this one too
The other night I made fajitas, because I could, and because when we get Mexican takeout, I’m partial to chimichangas, so it has been ages since I’ve had fajitas of any kind! This particular recipe comes from the Cooks Illustrated Modern Classics 2012 (p. 20-21) — yes, this is part of my attempt to work … More Fajitas! because, why not?
In a fit of organizing passion, I recently cleared out 7+ magazine files of Cooks Illustrated magazines dating back to 2007-8, paring down my top picks, mostly the yearly Best of and Seasonal Entertaining, and pulling out the 1-3 recipes from each issue that I might actually make. The pull-outs have been slightly trimmed for … More a fit of organizing passion – Baked Goat Cheese Salad