My camera has gone MIA (I think it fell out of my purse either at Pickin' Party or Shakespeare in the Park last weekend), but I've still been cooking. I lost some of the pictures of entries that I was planning to do, but I'll post them here anyway.
I made this Mexican Chicken Casserole that was adopted from Cooking Light by Mrs. Sac's Purple Kitchen. It was creamy and cheesy but not quite as bad for you as the real deal. Another plus, it uses evaporated skim milk instead of a cream-of-something soup. Like Mrs. Sac, I subbed a jalapeno for the canned green chiles, and that packed some real heat!
Cate's World Kitchen provided me with this soba and spinach salad. I tried to skip some steps, overcooked the soba, and ended up with a gloppy mess. The flaw was not at all in the recipe though, and I'd like to try it again since I love tofu, soba, peanut butter, and spinach.
I had really wanted to try cooking mussels after seeing this recipe for Coconut and Basil Steamed Mussels in the June 2009 Cooking Light, and I finally did it. The broth for this was creamy but spicy, and the mussels turned out deliciously. This pairs perfectly with a crisp white wine.