Cereal Killers Latest Crime: Fowlest Teriyaki Rice Bowl

May 19, 2022

Sometimes your fowls might be stepping out of line, making moves that just ain’t right. Remind them what the pecking order is with this chicken dish paired with local vegetables and Teriyaki sauce resting on a bed of rice. That’ll show ’em who’s boss of the kitchen.


  • 3 chopped carrots
  • 1 chopped zucchini
  • 3-4 green onions
  • 8 chicken tenders
  • 1 large broccoli crown
  • 1 box of white rice
  • Teriyaki sauce
  • Vegetable oil
  • Garlic powder
  • Salt


  1. Chop up the carrots, zucchini, and green onions, placing them in separate groups. Tear off pieces of broccoli from the crown as desired.

2. Chop up the chicken into bite-sized pieces.

3. Pour the rice into a bowl, add the appropriate amount of water, and microwave for 8 minutes.

4. Pour vegetable oil into a skillet/frying pan, turn the stove up to high, and then throw the chicken in, cooking it until it turns a light brown. Add garlic powder and salt for additional flavor. Remove from skillet and put in bowl when done.

5. Pour vegetable oil into a second skillet/frying pan, heating it up to high as well, and throwing in the carrots, zucchini, and broccoli, cooking until they turn soft. Sprinkle in pinches of salt and garlic powder as they’re cooking.

6. Add chicken to the vegetable skillet when they’re almost done cooking, cooking it all together for a bit before adding the Teriyaki sauce.

7. Remove the bowl of rice from the microwave, adding the vegetables and chicken on top. Add additional Teriyaki sauce, and sprinkle on the green onions. Plate and serve.

Criminal Ratings

  • Taste: 8/10
  • Mouthfeel: 9/10
  • Smell: 10/10
  • Visual Appeal: 9.5/10
  • Creativity: 6/10

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Cereal Killers Latest Crime: Homicidal Hash Brown Pizza

May 23, 2022

Slice those potatoes to shreds with this peculiar pizza of assorted vegetables, eggs, and turkey. Just keep this one on the down-low, would you?


  • Hash browns
  • Spinach (can be baby spinach)
  • Bell pepper
  • Butter
  • Cheese
  • 5 Eggs
  • Green Onion
  • Microwavable turkey sausage
  • Paprika
  • Salt
  • Garlic powder
  • Onion powder


1. Chop and dice up the peppers and green onions. Chop or shred up the spinach

2. Crack open 5 eggs and break them into a single bowl. Mix well.

3. Oil one frying pan/skillet, heat up to medium/high

4. Once pan is hot, place hash browns in and cook until golden brown. Sprinkle some salt in as they cook.

5. Butter the second pan, heat up to medium.

6. Distribute spinach, cooking for a few minutes, then add the peppers, doing the same with those.

7. Warm up turkey sausage in the microwave, then add to the pan with the spinach and peppers.

8. Season eggs with paprika, onion powder and garlic powder, then add to pan with turkey sausage, spinach, and peppers. Cook until eggs are done.

9. Add cheese of choice to the hash browns as they cook, optionally add cheese to the eggs and vegetables as they cook.

10. Once both pans have cooked, add the eggs, vegetables and turkey to the top of the hash browns, sprinkling on the green onions. Plate and serve.

Criminal Ratings

Taste: 10/10
Mouthfeel: 10/10
Smell: 9.5/10
Visual Appeal: 9/10
Creativity: 10/10

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Wacka Flocka Flava: Cream Cheese Stuffed French Toast with a Berry Compote

May 23, 2022

Looking for a quick and easy breakfast recipe that is child and adult friendly? Well look no further.

This Stuffed French Toast is the perfect morning treat to cure a sweet tooth. The sweetened strawberry-blueberry mixture is the perfect addition to the fluffy french toast filled with whipped cream cheese filling. It is a filling meal that is low cost and can be made with ingredients already in the fridge. It puts the perfect spin on typical french toast and brings a restaurant quality meal to any dining room table. This recipe will definitely have you asking for seconds!

Serves 5-6

Prep time: 15 min

Cook Time: 5 min


1 loaf of Brioche bread

1 lb of Cream cheese

1 lb of Strawberries

1 pint of Blueberries

3 Eggs

2 cups 2% Milk

3 tsp Maple Syrup (additional as topping

1 tsp Cinnamon

1 tsp Allspice

¼ cup Brown Sugar

1 tsp Almond extract

1 tsp Vanilla extract


  1. Wash fruit and place small pot with the sugar, water, maple syrup, allspice and cinnamon to make a compote.  Cook until the fruit is slightly cooked down and softened.
  1. In a small mixing bowl, whip together the cream cheese, brown sugar and cinnamon and set aside.
  2. In a shallow bowl, combine 3 eggs, cinnamon,allspice, vanilla extract and almond extract.
  3. Take two pieces of brioche bread, gentle mash the middle of one piece with a spoon and add cream cheese filling.  Once the filling is placed, put the two pieces of bread together and mash the corners to keep filling inside.
  4. Put the bread into egg wash covering both sides and then place the soaked bread into a pan on medium heat until both sides are golden brown.
  1. Top with fruit compote, maple syrup, and other toppings as necessary.


Taste: 10

It tasted really good! The fruits made the entire dish. The delicious and delightfully juicy and berries really made the experience of the french toast immaculate. 

Smell: 9

The smell brought back memories from when I was in France and these cute la petite cafés (little brunch restaurants) and the smell of the pastries. When I think of breakfast food I think of French toast.

Visual appearance: 9

The physical appearance was just as amazing as the dish itself. The look of it was like something out of a real restaurant, we really did a good job with presentation.

Creativity: 10

The cream cheese filling really enhanced the original french toast and was a very creative spin! I think that was a really nice touch that we added and it was definitely unique. 

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Hell’s Kitchen: Homemade French Toast and Bacon

May 23, 2022


Some mornings it’s nearly impossible to get out of bed, but the thought of cooking a mouth-watering breakfast makes it easy. Home-made cinnamon French toast topped with whipped cream, fresh blackberries and raspberries, and served with a side of crispy bacon is the perfect way to start anyone’s day. The French toast was full of flavor from the cinnamon, and the berries and whipped cream brought all of the flavors together. The salty crunch of the bacon with the sweetness from the syrup was the perfect combination of sweet and savory. This was a very easy breakfast to make, and even more fun to eat.


  • 8 pieces of bread
  • 1/2 cup of milk
  • 2 eggs
  • 1 tbsp of cinnamon
  • 1 can of whip cream
  • A container of blackberries
  • A container of raspberries 
  • A pinch of salt, pepper, and red pepper flakes 
  • Tablespoon of butter
  • A package of bacon
  • Maple Syrup 


French Toast:

  • In a mixing bowl mix 2 eggs, 1/2 cup of milk, 1 tbsp of cinnamon to create the egg mixture. 
  • Dip the desired amount of bread in the egg mixture until fully coated.
  • Butter the frying pan with a small slice of butter, then cook bread slices until browned on both sides.
  • Top French toast with desired amount of whip cream and fresh berries. 
Image preview


  • Place slices of bacon in frying pan on heat and season with salt, pepper, and red pepper flakes.
  • Cook on each side for 3-5 minutes
Image preview
  • Remove and place on paper towel to remove excess grease,
  • Add to French toast and enjoy!


  • Taste: 8 
  • Tasted great, the French toast was seasoned and cooked perfectly, and the whipped cream and fruit added a unique flavor to mix with the cinnamon.  The bacon was seasoned with red pepper flakes before being cooked which added a bit of spice. 
  • Mouthfeel/ Consistency: 7 
  • The whipped cream and French toast together melted in your mouth.  The berries could have been turned into more of a sauce to improve consistency.  Bacon was cooked well, not too crispy, and not too fatty. 
  • Smell: 10 
  • The whole meal smelled great as it cooked.  The cinnamon and bacon aroma mixed and smelled amazing. 
  • Visual Appeal: 9 
  • The dish looked delicious.  The presentation was simple but elegant and was extremely appealing. 
  • Creativity: 6 
  • French toast is a classic dish, but we made it a bit more exciting with the cinnamon and the toppings.  The spicy bacon on the side added a bit of a contrasting flavor to the French toast that ended up working very well. 

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Cardinals: Breakfast vegetable and egg hash

May 23, 2022

All American breakfast—I’m talking about pancakes, waffles, bacon, you name it. Well, I’m here to tell you—WRONG! In today’s breakfast, we’re adding all the goods: potatoes, onions, peppers, broccoli, and eggs. Vegetables? Breakfast? That’s right! In this breakfast hash, you’ll get your daily dose of fiber and every other nutrient. There’s a reason breakfast is the most important meal of the day! Now, clean out your fridge because this meal you can put just about anything in! Get ready for a great start to your day!

Prep time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes


  • Vegetable Oil
  • 3 Russet Potatoes, cubed
  • 1 medium broccoli crown, chopped
  •  0.25 Red Onion, diced
  • 2 Bell Peppers, diced
  • 1 tsp rosemary
  •  1 tsp red pepper flakes
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp thyme
  • 6 sprigs fresh parsley, chopped
  • ½ Cup colby jack cheese, shredded
  • 6 Eggs, cooked to preference


  • Cube potatoes, add to a bowl and salt
  • On a flat plate, line with paper towel and cook in microwave for 4-6 minutes, until softened, but not cooked.
  • Dice peppers, chop broccoli, dice onions, and dice parsley—keep in separate bowls –set aside
  • Set the stove onto medium heat and add some vegetable oil into a wok
  • Add potatoes in oiled wok, cook for about 10 minutes, stirring frequently.
  • Add broccoli and onion, cook for about 2 minutes (until broccoli is softened), then add peppers. Cook for 5 minutes before adding seasonings
  • Add garlic powder, salt, rosemary, thyme, parsley, and red pepper flakes—mix well. Add cheese
  • Cook eggs to preference, add on top of hash—serve.
  • Season with salt and pepper to liking

Taste- 8.75 –Get a load of all those flavors! This will be sure to wake you up in the morning! Feel free to add a little hot sauce if you want more of a kick.

Mouth feel/consistency- 8.5 –There’s a lot going on here. The texture of this dish can be more crunch, or more soft, depending on how well you liked your vegetables cooked. Here, we kept a little bite to our vegetables. Be sure to add the quicker cooking veggies closer towards the end!.

Smell- 10 –All the wonderful aromas have been mixed together nicely in this dish! Not only do vegetable like the pepper give off a strong aroma, but once the heat is going, those aromatics like rosemary and thyme have no trouble taunting your sense of smell.

Visual appeal- 6 –Like I said before, there’s a lot going on here! The potato seems to muddle the color a bit, and once an egg has been combined into your dish, you get a bowl full of somethings dark, with a few bright and odd colors. We feel that the smell and taste make up for what this dish is lacking in visual appeal!

Creativity- 7.75 –In our opinion, it’s pretty hard to find someone who hasn’t had potatoes for breakfast before. We found this meal to be very similar to fried rice: a culmination of leftover ingredients combined to make something more filling. In this case, we essentially exchanged rice for potatoes. There are many different types of potato hashes, this is just our own variation of the idea!

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Foodies: Homemade Pop-Tarts

May 21, 2022

The Foodies decided to take on the breakfast classic, Pop-tarts. We wanted to do something sweet and delicious and we all agreed that Pop-tarts were one of our favorites. For one of the flavors, we filled them with strawberry jam and created an icing with the jam infused in it. For the other Pop-tart, we wanted to make a chocolatey sweet one so we went with classic Nutella. The Nutella Pop-tart was topped with icing infused with Nutella. The final product was crispy yet soft and the filling was perfectly rated in each bite. If you want an excellent, homemade, and filling breakfast option; we highly recommend this recipe.


  • 2 9 inch pre-made pie crusts
  • 1 tablespoon heavy cream
  • 1 teaspoon of chosen fruit jam
  • 1 egg
  • 1 cup powdered sugar



  • Preheat the oven to 350 F. Spread out parchment paper onto a baking sheet.
  • Unroll both pre-made pie crusts and cut off rounded ends, creating a square. Cut the squares into 4 sections.
  • Place squares on a baking sheet. Take your chosen fruit jam and spread it into the center of the pie crust. Once done, cover with the other pie crust square. Crimp sides with fingers or a fork to ensure they are closed.
  • Crack the egg and create an egg wash. Place a thin coat onto each pastry until it is slightly yellow.
  • Place in oven for 15-20 or until golden brown on top.
  • Take out of the oven and let cool before covering with icing.


  • In a medium-sized bowl, combine heavy cream with powdered sugar. Mix until it’s thick enough to drip off the mixing utensil slowly.
  • Add chosen fruit jam to the icing mixture until the flavor comes out.

Ratings of Meal:

Taste: 8/10 sweet, chocolate, strawberry

Mouth Feel/Consistency: 8/10 crunchy, smooth inside

Smell: 10/10 Filled the room with sweet aromas

Visual Appeal: 8/10 Looked cute, Nice golden brown

Creativity: 10/10

  • Pop-tarts were completely homemade
  • Homemade Pop-tarts are a unique breakfast meal idea
  • The icings and fillings were also made from scratch
  • Nutella and strawberry icing and filling were prepared
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MotherForkers: Bacon Wrapped French Fries

May 21, 2022

For today’s cooking assignment our group made bacon wrapped fries with soft boiled eggs. We spent $16.37 on our ingredients of the $20.00 we were given to spend, and we decided to shop at Walmart. The ingredients we bought included potatoes, butter, bacon and eggs. We also used minced garlic and spices but we did not buy these ingredients at Walmart since we already had them. We began prepping our meal by starting with the potatoes. We sliced and seasoned the potatoes before adding them to a pan with butter to crisp. We wrapped the cooked potatoes in raw bacon and returned them to the pan.We simultaneously cooked the eggs. The eggs boiled for 6 minutes and then we placed them in cold ice water to shock the eggs so they shrink and are easier to peel. Once the eggs are done and the bacon is crispy all that’s left is plating.

Shopping List:

3 Large Russet Potatoes

2 Tablespoons of Butter

2 Tablespoons Minced Garlic

1 Tablespoon Salt

1 Tablespoon Pepper

1 Tablespoon Onion Powder

1 Tablespoon Rosemary

1 LB of Bacon

8 eggs

Bacon Wrapped Potatoes:

Cut potatoes into one inch wide french fry shapes 

Season with Salt, Pepper, Onion Powder, and Rosemary

Heat skillet on medium heat and add the 2 Tablespoons of Butter and Garlic to the pan

Add the potatoes to the pan and let all sides crisp until golden brown

Remove the potatoes from from the pan and wrap in a slice of bacon

Place the Bacon wrapped potatoes in the pan until crispy

Remove from pan place on paper towels to drain

Soft Boiled Eggs:

Bring pot of water to a boil

Add 8 Eggs to the water

Boil for 6 minutes to ensure a soft yolk

Shock the eggs in a bowl of ice water 

Peel and carefully slice the tops


Taste: 8/10

It was very good, but underseasoned. We could have used more of all the seasonings we used to make the potatoes less bland. Bacon only fixes so much.

Consistency: 9/10

The potatoes were crispy, the egg yolk was runny, but the inner layer of the bacon was not crispy. We think maybe placing the bacon in the oven so it cooks more evenly would have been better.

Smell: 10/10

The smell was phenomenal. It made the whole kitchen smell like Sunday mornings. 

Visual Appeal: 9/10

Visually it looked appetizing but it lacked color. 

Creativity: 8/10

The French fries wrapped in bacon was pretty creative, but we could have looked for ways to incorporate some type of veggie to make this a more balanced meal. 

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Motherforkers: Chicken Stir Fry

May 19, 2022

For today’s cooking assignment our group made chicken stir fry for lunch. We spent $17.77 on our ingredients of the $20.00 we were given to spend at Kroger. The ingredients we bought included six packs of ramen noodles, scallions, a package of mixed frozen vegetables, chicken breast, Kroger brand soy sauce, and peanut butter. We also used sugar, hot sauce, and spices but we did not buy these ingredients at Kroger because we already had them. We began prepping our meal by making the sauce first, cutting the chicken breasts to cook, and boiling water over the stove to prepare the noodles. We made the sauce by using a cup of peanut butter, a ¼ cup of soy sauce, and 1-2 tablespoons of garlic, mixing these ingredients together. After cutting the chicken we cooked it in the wok and we mixed it with soy sauce, garlic, and salt. We simultaneously cooked 3 of the ramen noodle packages in the boiling water. After we boiled the noodles we added the frozen vegetables to the wok with the cooked chicken. We then added more soy sauce to the vegetables and chicken and let it cook. We then took out another pot to boil two eggs to add to our stir fry. The eggs boiled for 7 minutes and then we placed them in cold ice water to shock the eggs so they shrink so we could peel them. We then strained the noodles once they were done cooking and added the noodles to the wok. After this we added the peanut sauce and mixed all of the ingredients together. To garnish the dish we cut the eggs in half and sprinkled the scallions. We all enjoyed the dish very much, one change we would make is to cook the noodles less otherwise the dish was a success. 


For the Ramen:

  1. Boil 2 ½ cups of water in pan on high 
  2. Add noodles to boiling water 
  3. Boil noodles on high for 2-3 minutes or as long as needed
  4. Once noodles are done cooking, pour noodles into a strainer

For the Chicken: 

  1. Cut up the raw chicken breast into small pieces 
  2. Add oil to the cooking pan and make sure the pan is heated
  3. Continue to cook the chicken on the pan until it’s fully cooked at atleast 165F
  4. Add chicken to the stir fry once completed’

For the Sauce: 

  1. Add a cup of peanut butter
  2. Add ¼ cup of soy sauce 
  3. Add 1-2 tablespoons of garlic 
  4. Mix all of these together and then pour onto noodles

For the Vegetables:

  1. Cut up vegetables and put them into wok pan
  2. Cook vegetables until they are at the desired consistency and taste
  3. Cook eggs to your liking for taste or decoration 
  4. Decorate dish with scallions 


Add all of the ingredients together into one bowl and your meal is finished!


Taste: 8

  • The dish was good and we enjoyed eating it. However, had we had more money in the budget the dish could have been better with a broader range of vegetables. 

Consistency: 8

  • The meat and veggies were good but they could have been better. Organic vegetables vs frozen vegetables is something to think about 

Smell: 10

  • The dish smelled great, chicken was cooked well and the vegetables were tasty 

Visual Appeal: 9

  • The dish looked appetizing especially with the dash of scallions and eggs

Creativity: 6 

  • I don’t think this was a bad choice, I don’t think of stir fry as necessarily basic but it’s not the most creative thing in the world. However, with $20 it’s definitely a doable meal to make within a certain budget. 
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Cardinals: Mediterranean pasta salad

May 19, 2022

A summer staple, but with a Mediterranean twist. We all know and love it: pasta salad. It’s simple, fresh, and everything you could ever want, all within the budget of a poor college student (That’s right, I’m talking to you!). You might think this is just some unfilling side dish, but this pasta salad has been transformed into the star of the show with blackened chicken! Here you’ll find all your favorite pasta salad ingredients (rotini pasta, tomatoes, oil-based dressing), with flavorful Greek-inspired elements (olives, feta cheese). Now sit back and relax, because with how easy this lunch is to make, you might even have time to watch Mamma Mia during your next break!

Cook time: 10 minutes

Prep time: 10 minutes

Total time: 20 minutes

Serves 5


  • 12 oz Tri-color rotini, cooked
  • A quarter of red onion, diced
  • 6 oz cherry or grape tomatoes, quartered
  • 2.25 oz can black olives, sliced
  • 0.5 lb grilled or blackened chicken breast, cut into cubes
  • 4 oz feta cheese, crumbled
  • 3 fl oz red wine vinaigrette
  • Half a lemon, juiced


1. Fill a tall pot with water about halfway to three-fourths full and set the stove to medium heat. Once boiling, add pasta and let cook for 7 to 10 minutes (until al-dente). Once cooked, strain and let cool. Wash cool water over the pasta to chill.

2. Cut half of the cherry tomatoes into fourths and add to a large bowl

3. Dice the red onion fourth, then add to the large bowl with the tomatoes

4. Drain olives, and add to bowl

5. Cut the grilled chicken into small pieces and add it to the large bowl

6. Add chilled pasta to the chicken and vegetable mixture

7. Add 3 oz of red wine vinaigrette to mixture, less or more for preference

9. Squeeze half a fresh lemon into mixture,

10. Mix the mixture well until everything is coated evenly. Serve and enjoy!


  • Taste: 8/10 –So many bright flavors! With the addition of the cheese and vinaigrette, they all blend wonderfully together!
  • Mouthfeel/consistency: 8/10— Something different in each bite! Better to eat with large spoon though if you want a little of everything in each bite.
  • Smell: 9/10— Because all the ingredients are fresh, you really get some good smells! The vinaigrette adds an especially bright smell to this dish
  • Visual appeal: 9/10 –Look at all those bright colors! This dish can be made with regular rotini, but what’s the fun in that? This dish reminds us of a summer garden!
  • Creativity: 7/10 –Pasta salad? You’ll find this dish at almost every potluck or similar type of gathering. Especially popular during the warmer season because of its cool and refreshing taste. However, the addition of the feta cheese gives it that extra ‘oomph’ it needed to really be recognized!

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Wacka Flocka Flava: Summertime Pasta Primavera

May 19, 2022

 This pasta primavera is perfect for a hot summer day. This dish is extremely colorful and matches the colorful summertime aesthetic, making it Instagram worthy. It would be perfect to take to gatherings or to meal prep for the week. The meats and vegetables used in this dish can be altered. The smell of this dish will have your mouth watering. This summertime pasta primavera is light, refreshing, and the perfect addition to your recipe book. 

 Below, there is an example of how to make this specific pasta primavera. However, this recipe can be altered and substituted to fit your individual liking, Therefore, the spices, vegetables, and meat are flexible and can be substituted. For example, broccoli could be added in addition to the vegetables listed below or as a substitute. Either way, it is hard to go wrong with this summertime pasta primavera.  

Summertime Pasta Primavera (serves 7-8)

Prep time: 30 min

Cook time: 20 min


Ground meat (We used turkey, but you can really use whatever ground meat you have on hand.):

1 lb ground turkey

Salt, Onion powder, Garlic Powder (to taste)


Cherry tomatoes (halved)

1 clove of garlic (can be minced)

1 ½  of a zucchini (thinly sliced)

1 yellow squash (thinly sliced)

1 green bell pepper (minced)

3 carrots (peeled and grated)

2 tbsp. Olive Oil 

4 tbsp. Pesto 

2 boxes of salad shell pasta

¼ of lemon juice (We used a freshly squeezed lemon)

Oregano, Parsley, Black Pepper, Red Pepper Flakes, and Salt to taste


1. Wash and clean all vegetables.

2. Peel and shred carrots

3. Julienne 1 bell pepper, grape tomatoes, 1 ½ zucchini, and 1 yellow squash.

4. Begin boiling water in a large pot for the pasta. Once the water comes to a boil add a pinch of salt and a teaspoon of olive oil before adding the pasta into the pot.

5. Add ground turkey to pan on medium high heat. Once turkey begins to brown, add olive oil, garlic powder, onion powder, salt and pepper to the meat.

6. Combine olive oil and garlic to a large saucepan and brown the garlic.  Once the garlic is browned, add all chopped vegetables to pan and cook until slightly softened

7. Season the vegetables with salt, pepper, onion powder, garlic powder, red pepper flakes, oregano, pesto, and fresh lemon juice.

8. Once the pasta has reached al dente, drain using a large strainer and then return it to the pot.  Add three tablespoons of pesto and stir until all pasta is lightly coated.

9. Combine ground turkey, vegetables, and pasta and mix well.


Taste: 9

-I think it tasted good but it definitely needed more salt or spices and the veggies needed to be cut up more. This comes with better preparation and practice as well as more tasting and checking of the flavor throughout the cooking process.

Mouthfeel/consistency: 7

-There were multiple different consistencies which enhanced the dish but also slightly decreased the mouthfeel. The al dente noodles were cooked well but there was a texture difference between the vegetables and the meat.

Smell: 10

-Smells like a crisp summer day because of the veggies

Visual appeal: 10

-The look of it was amazing. The vegetables made the dish very colorful, especially combined with the pesto sauce.

Creativity: 9

-I think that we were creative in deciding something that we had not all had before. I think that we could have made an adjustment in the preparation of the meat in the dish.

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