Creamy Gruyère and Shrimp Pasta Cooking Light, March 2004 This has a little kick to it! I made the pasta and had all the ingredients ready for the shrimp and cream sauce, so it went together quickly. The sauce isn't very cheesy. The wine that you add to the shrimp makes it a little sauce in the casserole. I would REALLY cook that down more to prevent the creaminess from becoming soupy. It made quite a bit and we're both having it for lunch today. I would up the cheese or make it with a more … [Read more...]
Soy-Marinated Chicken Thighs
Soy-Marinated Chicken Thighs Cooking Light, July 2008 The marinade smelled great, but it didn't really transfer that flavor to the chicken all that well. The meat didn't really have the flavor of the marinade at all, but the skin had a hint of it. I stuck the thighs in the marinade and then headed out to work. We roasted the thighs in the oven instead of grilling or broiling them because of the previous experience with grilled chicken thighs before. *herck* I would probably make this … [Read more...]
Parmesan Chicken and Rice
Parmesan Chicken and Rice Cooking Light, June 2004 This was kind of like mock-risotto. At least that's the way it tasted to me. I had intended to make the casserole version of this on their website, but in my experience, chicken thighs take longer than 15 minutes to cook. So, I found something with similar ingredients to make instead. We used chicken breasts, like the recipe called for, which is what I had taken out for the other Parmesan chicken and rice, too. I also substituted precooked … [Read more...]
Marinated London Broil
Marinated London Broil Cooking Light, May 2008 YUM! This was mighty tasty. In my experience, london broil needs to be treated like flank steak. You need to cook it on a high heat and fast. I made the marinade yesterday morning before we headed to the grocery. I can't beleive how much flavor it had by the time we cooked it. It was really good. I would definitely make this one again. Knife Cutting board Measuring cups and spoons Plastic zip top bag or plastic container with lid Grill or … [Read more...]
Banana Pudding
Banana Pudding Cooking Light, May 1997 I have made this SEVERAL times and thought I'd post it on here. IT IS AMAZING! We LOVE this recipe and have made it twice in the past week and probably would make it ONCE a week we could stand the calories. The pudding is just tasty!! Sometimes, I dip cookies in it while I'm arranging the layers, it's that good. I add just a few drops of banana extract to the pudding mix with the vanilla extract to give it just a hint of banana flavor. The meringue … [Read more...]
Shrimp Diablo
Shrimp Diablo Cooking Light, June 2003 Okay, if' I'd paid attention at the store, this might have been better. I grabbed the SWEET chili sauce. Mind you, it didn't taste all that bad, but it was a little sweeter than I had anticipated. I didn't like the directions, so I didn't follow them. I heated the pan up, added the garlic and red pepper flakes, then added the shrimp and cooked them for a couple of minutes. Then I added the tomatoes and the chili sauce and let it reduce a bit. It was … [Read more...]
Classic Banana Bread
Classic Banana Bread Cooking Light, September 2003 This recipe is really easy, really moist, and really good. The last time I made this was this weekend and I used lowfat vanilla yogurt instead of plain. I also added some chopped walnuts. I usually use I Can't Believe It's Not Butter stick and splenda instead of butter and sugar. Measuring cups and spoons Small mixing bowl Large mixing bowl Masher Electric mixer Loaf pan … [Read more...]
Creamy Fettuccine with Shrimp and Bacon
Creamy Fettuccine with Shrimp and Bacon Cooking Light, August 2005 This was good. It was a little saucier than I had anticipated, but it was good! I might up the flour a little so it's not so runny. Knife Cutting board Measuring cups and spoons Saucepan for sauce Stockpot for pasta Large nonstick skillet for shrimp and bacon … [Read more...]
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