Well... I had both success and failure in the day's cooking adventures. The Broccoli Salad is fantastic - but I knew it would be. It's a recipe from my Mom, and she's an absolutely fabulous cook so I had no doubts.
But the Chipotle Mac & Cheese was from one of the foodie blogs I frequent, so one can't be sure until one tries the recipe oneself. It was waaaaaayyyyyy too spicy - and I LOVE heat in my food, and I STILL think it was waaaaayyyy too spicy! Mark's comment when he tasted it: "I love you honey, but your experiment is a failure." He actually started referring to it as "the barely edible mac & cheese." He's not one to mince words - and I love that about him. Just tell it like it is. I appreciate that. I don't even think the Mac & Cheese is worth re-working to tone it down. Think I just have to accept defeat on that one.
So, here's the recipe for my Mom's Broccoli Salad. It was the succes of the day!
Donna's Broccoli Salad
Source: My Mom
1 bunch broccoli, broken into small flowerets
1/2 c red onion, chopped
1 c celery, chopped
8 slices bacon, cooked & crumbled
1/2 c hulled sunflower seeds
1/2 c golden raisins or craisins
3/4 c mayonnaise
1/4 c sugar or Splenda
2 T apple cider
Combine salad ingredients in large bowl. Combine dressing ingredients; pour over salad and toss. Serve chilled. (NOTE: I used turkey bacon, and it worked just great.)