Happy Friday! I'm here with Part 2 of Half Baked Harvest Super Simple in my #CookTheBook series. Cook the Book is a collection of recipe reviews from a favorite cookbook! I loved every recipe I made in the first part of this series, so I decided to continue with Half Baked Harvest Super Simple by Tieghan Gerard. This time around, we tried two dinners and a dessert, all of which were - you guessed it - delicious!
If you missed Part 1, check out this blog post for a quick review of the book, plus four recipe reviews here.
Sheet Pan Cuban Steak
This meal was so fun and colorful. The steak was marinated in citrus, bay leaves, and oregano. It's broiled in the oven for a few minutes, served with roasted potatoes and peppers, and topped with an avocado and mango chimichurri. The chimichurri made for a great dip with chips the next day as well! Overall, a great crowd pleaser, and always enjoy including fruit in a savory dinner dish!
Baked Coconut-Curry Meatballs
Meatballs are a staple in our house, especially baked homemade ones. Usually we use turkey, but we changed it up with lamb for this dish. They were made with Greek yogurt and chipotle chili powder. The sauce was a ginger, cinnamon yellow curry, and tasted great over rice and a few pieces of charred naan.
Chocolate Mousse
This chocolate mousse was tasty but next time I'll change a bit of the process. First, I'd make sure the cream cheese was softened even more than just room temperature. The mousse had some lumps I couldn't get out, but it didn't change the taste. I'd also pipe the mousse and crème fraîche using a piping bag. I tried to just spoon it into glasses, but it was quite messy. Served with the cutest little chocolate curled shavings!
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