Sesame Beef and Snap Peas

​So this was simple to make, came together quickly and because I served it with rice, I actually started the rice early and still had to wait for the rice to finish.  Good taste, and good for rewarming the next day for lunch.

Fusilli with Three Cheeses and Red Bell Pepper

So I am thinking the reason why this wanted to use 3/4th a pound ​instead of a whole pound.  Even after adjusting the amounts a bit up, I still ended up with a not so creamy version of it.  I did use some very nice cheese (Sharfer Maxx), so the taste was there, but I expect this could've been better.  However, my point remains.  unless there is a reason, a magazine editor should remember what options are generally available to their average reader.  So I do have a reason to be reasonably annoyed when they call to use 3/4ths of a 1 pound box of pasta.

Rice and Beans with Fried Eggs

This goes to the point that you can add a runny egg yolk to almost anything, and it makes it better.  Simple dish, that defiantly lost something when I couldn't add runny eggs to it when ​I took it to work for lunch over the following day or two.  But even so, good the first time around, not so bad even without the eggs.

Mahi Mahi sandwiches

I really need to replace the non-stick pan.  Even oiled, it is starting become problematic.  I guess I should add this to the list of cookie sheets, half sheet pans, 9x13 baking dishes...  What am I waiting for.​

Anyways, practicing on searing the Mahi Mahi, got a nice sear on one of the two sides and they were just about the right size for the bread that we normally buy.  Basically we treated the end product like it was a pounded out chicken and put mayo, honey dijon, baby spinach (hurry up farmer's market, I miss you) and for me, a few pickles.  Turned out pretty well.  Shannon asked if this was a good fish for fish and chips, and it's really not, but I guess I'll have to try that sometime, though not with these.

Thin-Crust, Whole-Wheat Pizza with garlic oil, three cheeses and basil (p24 Cook's Illustrated May & June 2013) (Modified)

Didn't skim the recipe well enough, ended up making the dough on saturday, and considering that it wanted the dough to be refrigerated for at least 18 hours, it made it hard to make it on Saturday.  So we headed out to eat instead.

Burgers with pepper jam

​nom nom nom...