Chinese-Style Glazed Chicken Breasts Cooking Light, SEPTEMBER 2001 OMG These were soooooooooooo good! I used low sugar marmalade as the "fruit preserves" and it added just that hint of citrus that made this dish DELISH! I also added some fresh ginger, about a 1 T to the sauce. It was easy to prepare. We butterflied the chicken breasts instead of pounding them. Made it a little easier, then sauteed them in the pan, added the sauce...YUM! We served it with some basmati rice that spiked with … [Read more...]
Broccoli and Chicken Stir-Fried Rice
Broccoli and Chicken Stir-Fried Rice Cooking Light, JULY 2007 So the recipes calls for these lime marinated chicken breasts. I stuck the marinade in a bag with the chicken and froze them until we needed to use them. No where in this recipe does it say that the breasts are to be ALREADY cooked. It didn't come out pretty, but it was mighty tasty!! If you haven't cooked the chicken breasts previously, then that's the first thing I would do. I would also under cook the broccoli. It … [Read more...]
Balsamic Pork Chops
Balsamic Pork Chops Southern Living, OCTOBER 2001 These were quite good and easy to make. I think the sauce could have used some onion for an extra layer of flavor, though, and just a little more vinegar and less broth. The sauce didn't thicken much, but that's okay. It braised the pork chops making them moist and tender. Knife Cutting board Measuring cups and spoons Large non-stick skillet … [Read more...]
Pork Tenderloin Studded with Rosemary and Garlic
Pork Tenderloin Studded with Rosemary and Garlic Cooking Light, OCTOBER 2002 This was okay. I thought the garlic overpowered the rosemary a bit. I think next time, I will let the pork rest with the herbs on it before putting it in the oven. The flavor didn't penetrate much of the pork, either. I made some shallow slits across the top of the loin. I think next time I'll make some smaller, deeper slits and make sure the mixture is deep in the pork. I didn't want to make too many deep … [Read more...]
Pork Medallions with Porcini Mushroom Sauce
Pork Medallions with Porcini Mushroom Sauce Cooking Light, MAY 2006 Too many onions. That's all I thought of when I first tasted this recipe. If you're going to make this recipe, reconstitute the mushrooms in the morning before you leave for work. I was STARVIN when I got home and was frustrated to find out it took 30 min!! I usually complain because there's not enough sauce, but this time there was too much and it didn't thicken like I thought it would. All the flavors were good once you … [Read more...]
Mustard and Herb-Crusted Trout
Mustard and Herb-Crusted Trout Cooking Light, DECEMBER 2003 Meh. This was okay. It didn't get crispy enough to suite me. I don't think I like the combination of mustard and fish. I may try it next time with some mayo or something like that. I did, however, like the taste of the tarragon with the fish. That's an interesting flavor I've never tried before. Knife Measuring cups and spoons Cutting board Cookie sheet (we used the toaster oven) Mini Cuisinart (just cause I have one and can … [Read more...]
Gratin Dauphinoise
Gratin Dauphinois (Scalloped Potatoes with Cheese) Cooking Light, JANUARY 2002 I've tried the CL scalloped potatoes and they are TOO WATERY!! These were perfect! We added more cheese, because 1/2 cup just didn't seem like enough. They were really good and the cheese got really brown on top, which I LOVE! I will probably take these and the ham we had with them for lunch tomorrow. On the MAKE AGAIN LIST!! Peeler Cutting board Measuring cups and spoons Mandolin or cuisinart Grater Small … [Read more...]
Spicy Tilapia with Pineapple-Pepper Relish
Spicy Tilapia with Pineapple-Pepper Relish Cooking Light, APRIL 2007 We had this Tuesday night. That's our light night as I WI on Wednesday mornings. It was really good. I made some cumin rice to serve with it. I would, however, use crushed pineapple in juice instead of the chunk. The chunks were just too big. I would also use red onion, as it's better for salsas and salads than yellow ones. Or even a Walla Walla or Vidalia. I drained the chunks and added just a splash of juice a the end. … [Read more...]
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