Recipe: Creamy Peanut Butter Pie

Creamy Peanut Butter Pie

Food and Wine Magazine, Oct 2013, p. 36
4.8 stars

I hadn't made a dessert in a while so pulled this out of my pile of magazine recipes I had saved. So easy and delicious! Made this with sis for Easter.

Ingredients: 8 oz peanut butter sandwich cookies, peanut butter, cream cheese, confectioners' sugar, heavy cream, vanilla extract, salted roasted peanuts, unsalted butter, salt

Tips/Notes:

• Used Central Market peanut butter cookies from the bakery instead of Nutter Butters which is listed in the ingredients list
• Needed only 1/2 the amount of butter
• Next time, make 50% more crust
• Served with peanut butter w/chocolate chunk ice cream!

Recipe: Tomato and Cannellini Bean Soup

Tomato and Cannellini Bean Soup

Bon Appetit Magazine, Nov 2015, p. 60
4.6 stars

Good, healthy soup. See tips/notes below to make this "tastier!"

Ingredients: cannellini beans, 28 oz can whole peeled tomatoes, fennel bulb, onion, vegetable broth, Swiss chard, garlic, bay leaves, Sherry vinegar, olive oil, red pepper, Kosher salt, roasted almonds

Tips/Notes:

• Used lacinato kale instead of Swiss chard
• Added Monterey Jack cheese on top for serving (it needed something!)
• Had Parmesan bread on the side
• Forgot the roasted almonds for serving!

Recipe: Roast Salmon with Sweet Chipotle Glaze and Hominy Puree

Roast Salmon with Sweet Chipotle Glaze and Hominy Puree

Bon Appetit Magazine, Apr 2011, p. 25

4.9 stars

I loved this meal so much -- restaurant worthy!

Note: You have to be in the mood for salmon that's like this where the glaze is the prominent flavor.

I would make this dish with our normal butter, lemon, thyme salmon as the hominy puree was YUMMY!!!

Ingredients: salmon, hominy, chipotle chiles, apricot jam or preserves, cilantro, red wine vinegar, ground cumin, vegetable oil spray, butter

Tips/Notes:

• Didn't have apricot jam so used orange whisky jam that we had on hand
• Served this with steamed broccoli and Parmesan bread

Recipe: Peppery Potato Frittata

Peppery Potato Frittata

Bon Appetit Magazine, Mar 2023

4.7 stars

For the different frittata recipes we've made, this is one of my favorites. I like that it's hearty with the potatoes, and it has good flavor especially with Sriracha (not shown in the photo) on top! Note that this recipe requires a dozen eggs.

Ingredients: eggs, heavy cream, russet potato, onion, garlic, cilantro, vegetable oil, Kosher salt, pepper, flaky sea salt, Sriracha

Tips/Notes:

• Served this with a salad on the side