Click here for recipe Cooking Light, July 2009 We had this tonight for dinner. It was quick to prep and we roasted them in the oven instead of a grill pan or on the grill. We really do need more gas for our grill. Anyway, I didn't have dark brown sugar. I can't really tell much of a difference in taste in recipes like this. I made the rub and then the glaze. I put the thighs in a foil lined roasting pan with a rack. I rubbed the spice mixture over top and then used a silicone basting … [Read more...]
Chicken-Orzo Salad with Goat Cheese
Click here for recipe Cooking Light, April 2008 So, goat cheese was WAY too expensive. We used RF feta instead. It was light. It was easy. It was filling. It was pretty good for lunch the next day, too. We didn't serve it with pita bread, but maybe some pita with hummus would be a good compliment to the salad. Definitely a summer favorite. Measuring cups and spoons Knife Cutting board Mixing bowl Saucepan … [Read more...]
Dry-Rub Chicken with Honey Barbecue Sauce
Dry-Rub Chicken with Honey Barbecue Sauce recipe Cooking Light, MAY 2004 YUM! These were deliscious and we've had them twice!! CTM really liked the barbecue sauce, which I doctored a little bit. I added about 1/4 cup of Cattleman's barbecue sauce to the mix because it just didn't taste like bbq sauce to me. This is definitely an easy fix and tasty! Measuring cups and spoons Knife Cutting board Grill or grill pan Small bowl Whisk … [Read more...]
Chicken Thighs with Olives and Tomato Sauce
Chicken Thighs with Olives and Tomato Sauce recipe Cooking Light, March 2009 Yet again, I just CANNOT bring myself to shell out $4 for a jar of loves, so I used jumbo California olives. You couldn't really taste them. I'm sure if you used kalamata or oil cured olives, you would. So, the recipe calls for 2-3 teaspoons of crushed red pepper. Yeah, don't do that unless you like it really spicy. I used 1 teaspoon and it had enough heat for the both of us. I used fire roasted tomatoes. I … [Read more...]
Chicken Parmigiana
Chicken Parmigiana Cooking Light, June 1995 Yeah, we didn't bake the breasts. I was too tired. It's your standard chicken parm recipe though, so you can't really screw it up. Our chicken breasts were HUGE!! I mean H U G E!! We were VEY full after eating them. Knife Cutting board Measuring cups and spoons Saucepan Large nonstick skillet Wooden spoon or spatula … [Read more...]
Rotini with Chicken, Asparagus, and Tomatoes
Rotini with Chicken, Asparagus, and Tomatoes Cooking Light, NOVEMBER 2007 NO! I didn't use aspagusting!! We omitted it from the recipe ENTIRELY! This was really good and really easy to prepare. However, I would marinate the chicken breasts before cooking. They were a little on the bland side. I would increase the basil, garlic, and the vinegar to double if not triple the amount. It was VERY filling and I can't express how easy it was to prepare. Knife Cutting board Measuring cups and … [Read more...]
Chicken Kiev
Chicken Kiev Cooking Light, JANUARY 2007 I've made this before. Now matter how hard I try, the butter NEVER stays in the chicken. It's supposed to. I used a roasting pan with a rack, thinking it would help them be crispier. Don't use fresh bread. I coated two breasts with the fresh bread crumbs, and it was a TOTAL mess and didn't even completely coat the chicken breasts. I can't imagine trying to coat 4 breasts with that mess. I wound up sprinkling some panko breadcrumbs on them, which I … [Read more...]
Mini Turkey Burgers with Gorgonzola
Mini Turkey Burgers with Gorgonzola Cooking Light, NOVEMBER 2006 These were pretty good!! The gorgonzola melted out of some of the burgers though. I tried to use the smallest of the crumbles knowing that would happen. We put them on Martin's new whole wheat potato rolls. Man those things are yummy! I would make sure the pan is good and hot before you start frying them, though. The first batch pretty much braised in their own juices. I added garlic salt to the mix, too, to give them a little … [Read more...]
