Archive for Recipe Review
Recipe Review – Chicken Taquitos
Posted by: | CommentsI am excited to share this very fun recipe with you. The Baked Creamy Chicken Taquitos inspired by Chef in Training were absolutely delicious. I basically followed her recipe, so I’ll link you there. However, I did make a few minor edits:
1. For the shredded chicken I sautéed chicken thighs with garlic, onion and olive oil until brown and cooked through. I let the chicken cool slightly and then chopped finely and added to the mix as directed.
2. I really wanted a margarita to go with the taquitos. Please heed my warning and have the ingredients on hand before you begin. I suggest one margarita while cooking and another while eating.
3. I don’t have a microwave (it’s okay, I don’t want one;) so I heated the tortillas in the oven before filling them an it worked just fine.
4. I made my own guacamole and it worked very well with the taquitos.
- 1 avocado
- 1 lime
- 2 cloves of garlic
- 1 jalepeno
- 1/4 to 1/2 onion (depending on how strong it is – don’t overpower the other ingredients)
- 2 tablespoons of sour cream
- drizzle of olive oil
- Salt to taste
- Blend everything together in a food processor
Head on over to Chef In Training and give the taquitos a try. They will definitely add some zip to your meal.
Chef in Training Creamy Chicken Taquitos
Recipe Review – French Onion Soup
Posted by: | CommentsI love French Onion Soup in the winter. The flavorful onions, warm bubbly cheese and hearty bread, (if done right) always satisfy me. I gave this very simple recipe from Annie Bakes a try and was completely delighted. Easy to make and the gruyere cheese added just the right flavor. I might experiment with using different or a mix of onions next time just to see how that changes the flavor of the soup.
The one thing I did do is add garlic to the olive oil before drizzling on the bread to toast in the oven.
ENJOY!
Recipe Review – Cauliflower Soup
Posted by: | CommentsI stumbled upon a recipe for cauliflower soup that was so simple it made me skeptical. I looked at a number of cauliflower soup recipes, some with cheese or thyme and multiple ingredients, but because I’m all about simple solutions….
This beautiful soup via Paul Bertolli is simply delicious. The vegetable really shines and it is just a lovely way to warm up. Cauliflower is a super vegetable because it is loaded with vitamin C, K and dietary fiber.
Follow the advice of all the readers and don’t get fancy. I did substitute in a little broth for the water and I used an immersion blender instead of blending in batches. I think I might try a little crumbled bacon on the top the next time I make it.
Try a bowl and let me know what you think.
Paul Bertollis Cauliflower Soup - Photo James Ransom
Recipe Review – Green Soup
Posted by: | CommentsI’ve been on a soup kick lately. I received an immersion blender for Christmas and I’ve gone soup silly. I stumbled upon this recipe for Green Soup while listening to The Splendid Table on NPR last weekend. The soup is courtesy of Anna Thomas and eating well.com. It will definitely be my go to soup when I’m beginning to feel run down or if I feel a cold on the way.
The soup is packed with beautiful greens (chard and spinach) and the caramelized onions give it an intense flavor. I did add some garlic for no reason other than I love garlic. I waited until the onions were about ten minutes from completion to avoid burning it. It definitely needs the drizzle of olive oil at the end and next time I make it I will invest in a high end oil because this soup is simple, but worth it.
Via Anna Thomas - www.eatingwell.com
Recipe Review- Crock Pot Bourguignon
Posted by: | CommentsHappy New Year everyone! First of all, I’d just like to thank all of you for stopping by my little blog from time to time and I’d like to take this opportunity to wish all of you a happy, healthy New Year.
Let’s begin the year with a delicious and savory dish that is quite easy to make. A regular beef bourguignon is a little overwhelming to me, but this crock pot version is simple and packed with flavor. I made it last week and the directions are easy to follow. I would make two minor edits to the recipe. First, I would buy a little better cut of meat. The cooking process did make it pretty tender, but I was left wanting something a step up. The only other change is that I added more broth. The sauce however is divine and worth the effort.
Swing by Food.com for the recipe and please comment if you try it!
http://www.food.com
Recipe Review – Squash Soup
Posted by: | CommentsI seem to be on a soup theme lately – it must be the time of year. This easy and delicious recipe for squash soup is certain to warm your bones this winter. I love to cook, but the recipe has to be easy. As much as I’d love to spend 2 hours cooking, I just don’t have that kind of time. This recipe took me 10 to 15 minutes of prep. I let it simmer for about 1/2 hr while I did some work and then another 5 minutes to blend and finish it off. I basically followed a recipe I found on allrecipes.com, but I added a little garlic and doubled the amount of carrots and celery. I also blended in my food processor instead of the blender. It is truly a tasty and easy recipe so give it a try and let me know.
http://allrecipes.com
Recipe Review – Chicken with Tangerines & Olives
Posted by: | CommentsI have a VERY simple recipe for you that is a hybrid between something I saw in a Martha Stewart Everyday Food and Food & Wine magazine.
- 1 package (roughly 8-10) chicken drumsticks
- Kosher salt and freshly ground pepper
- 4 tangerines (3 for dish and 1 for juicing)
- 1 cup green olives
- 1/4 dry white wine
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/4 chicken broth
Heat oven to 400 degrees. I lined a baking sheet with foil and a touch of cooking spray. Arrange chicken on baking sheet and add the wine. Season with salt & pepper, then add three tangerines (cut into chunks) and olives. Drizzle the entire pan with the olive oil. Roast the chicken for 35 to 40 minutes.
Mix the juice of one tangerine with 2 tablespoons of honey. Brush the chicken with the mixture, add 1/4 cup chicken broth and return it to the oven until the chicken in cooked through. I also tented the pan with some foil.
Both Martha Stewart’s and the Food and Wine recipes called for a whole chicken. I opted for the drumsticks because they are just easier with kids. On a weeknight it just saves me time by not having to cut up the chicken. I served the dish with red potatoes and broccoli.
Review – so simple to assemble. It took 10 minutes max. Very inexpensive and using the foil made clean-up a snap. I think the clean plates solidify the two thumbs up. I gave you a direct link to the Food and Wine recipe but Martha’s is not online. Her recipe does not have the wine or broth. I really felt that it needed the extra liquid and I used the sauce to drizzle over the potatoes = delish.
http://www.foodandwine.com/recipes/roast-chicken-with-tangerines
Recipe Review
Posted by: | CommentsAs promised, I’m beginning a new series, Recipe Review. I have a large selection of recipes that I want to try, but just never get around to actually executing…can you relate? I’m hopeful that a new series will help motivate me to add some new favorites to our family repertoire and I hope you’ll join me in the journey. I’m looking for easy, kid friendly recipes with a dose of healthy. Please contact me if you’d like me to try out one of your favorites.
I’m using the Ziplist app and it made shopping a total snap. I clipped the recipe this week from Martha Stewart Everyday Food and used the app on my iPhone in the store to make certain I had all of the ingredients. If you don’t have this app yet, please check out my review of it and then go give it a try. I want to be clear this is a Martha Stewart recipe and not mine, so I’ve included a link to it below and you can get the recipe directly from her site.
This week I made Chicken Tenders Parmesan with Broccoli and Penne with a few minor tweaks. First, I dipped the chicken in milk instead of egg before coating with breadcrumbs because my youngest has an egg allergy. Second, the broccoli at the market looked fabulous so I went with fresh instead of frozen. Third, I used the whole grain penne pasta.
Now for the review: No brainer. Easy to make, inexpensive and a crowd pleaser. As my 8 year old said, “how can you go wrong with cheese and red sauce?” The chicken remains very tender and the veggies are an easy bonus. I would definitely make this again and it is an easy weeknight fix because we usually have all of these ingredients on hand.
http://www.marthastewart.com/338213/chicken-tenders-parmesan-with-penne-and
