So over the past few months, I've attempted a bunch of my food pins. I was debating on how to decide whether or not something was a success, so here's what I came up with. Every food item for the rest of this blog will be either "Sean Approved" or "Not Sean Approved". Sean is usually my taste tester so I figured that he would be a good (non-biased) judge. I also told him that I was going to use his approval (or lack of approval) on my blog, and his response was "...wait, does this mean you'll be cooking even more? YES!"
Enjoy!
Pinterest Idea #3
"Rosemary Garlic Chicken Skillet"
Actual turnout:
It's been a few months since I've made this one, but I do remember that it was good and easy! Put chicken, baby red potatoes, mushrooms, garlic, and lemon in the same pan and I'm completely sold. When I attempted this, I debated using my wok since it was nice and and deep and could hold a lot, but I would recommend using an actual skillet (I'm happy I did!). You want there to be plenty of surface area right above the heat so everything will brown. It was DELISH and worth doing again!
My version:
I like to think mine looks pretty close to the Pinterest version!
SEAN APPROVED!
Pinterest Idea #4
"Slow Cooker Barbacoa Beef"
Actual turnout:
I'm all about Crock Pot dinners, but (to put it nicely) I thought this one was a total pain in the you-know-what. I had never actually tried adobo sauce prior to this meal, and I will NEVER purchase it again (unless I need chipolte mayo...see next recipe). I thought the taste of it was kind of gross and the flavor of the meat was "eh". For taking a lot of time to prepare all of the seasonings and ingredients for the broth, plus letting the beef sit in there for 8 hours, it was lot of work for such a mediocre turnout. If I had to re-do the recipe, I'd use some different seasonings for the broth. The idea of the beef, tomatoes, red onions, cilantro, and lime is great so I will make the tacos again, but just attempt something different for the meat.
My version:
And Sean's reponse? He "semi" approves.
Pinterest Idea #5
"Chicken Panini With Arugula, Provolone, and Chipolte Mayo"
Actual turnout:
This recipe calls for ciabatta bread, but when I went to HyVee, the only thing that was fresh enough for me to buy in the bakery section (since I didn't buy the bread until about 4 or 5 pm) was a big loaf of french bread. It worked well, but if I were to make this again, I'd probably hunt around for the ciabatta since the sandwich was kind of big to bite into with the French bread. This recipe was really fresh and flavorful. I absolutely love arugula so this was a total win for me. The only thing that took me a few attempts to get right was the chipolte mayo. As mentioned in my previous food attempt (Pinterest Idea #4), I HATE adobo sauce so when I saw that the chipolte mayo required some, I was skeptical. According to the recipe, you are supposed to use 1 tsp adobo sauce for every 1 tbl of mayo. WRONG...don't believe it!!!! I went with that ratio and almost threw up. My recommendation would be to use 3 tbl for every 1/8 to 1/4 tsp of adobo sauce. You really don't need much in order to get the light flavor you're looking for. Anyway, I really enjoyed this recipe and would definitely make it again!
My version with French bread (and served with my Mom's potato salad!):
Sean approved!!
Well, my Dunkin Donuts french vanilla coffee just finished brewing and smells incredible, so until next time!
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