I am jumping on the bandwagon on this one. Actually, I was going to make one next week, but decided to step it up when we already had some chicken this week. I had another stew type thingy planned with chicken, but as much planning as I do, sometimes I just toss up the recipes for a bit and make something on a different day. In this case, I made something not even on the menu. Go figure. I just roll like that sometimes. So, I took out some stew meat (and … [Read more...]
Buffalo Chicken Stuffed Peppers
What's a two-fer? You mean you don't know? It's like Bo-Go. Y'all know what that is right? Buy One Get One? Except a two-fer is two fer the price of one. A two-fer. Get it? This actually was more like a three-fer. I did take some of the chicken and made some snacks out of it. I tried my hand at buffalo chicken egg rolls; they weren't purdy. Then I tried won tons, yeah...not so much. You see where I was going with this? … [Read more...]
Slow Braised Guajillo Pepper Beef
So, I had set out to recreate this Slow-Braised Guajillo Pepper Beef from Agave Azul: I didn't quite make it. But I figured, as long as it was tasty, it didn't really matter. What DOES matter is the cut of meat for this recipe. The round roast I used wasn't the best choice. Chuck roast? Short ribs? YUP! Round roast? HELLTODANO! It's just not the right cut for this recipe. OR, it needs to be larger and submerged in more sauce than I … [Read more...]
Barbecue Pulled Chicken
Barbecue Pulled Chicken recipe EatingWell: February/March 2006 I had such high hopes for this recipe. The sauce just didn't taste like barbecue sauce. It needed some salt. I usually don't cook with it, but this recipe really could have used it. The sauce needs to be thickened, so I would add some tomato paste at the end to make it thicker. It wasn't sweet, so I would add some brown sugar. I probably would make it with ketchup instead of the tomato sauce. Yeah, it just didn't taste all that … [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 just … [Read more...]
Provençale Chicken Supper
Provençale Chicken Supper Cooking Light, SEPTEMBER 1999 Um...can you say bland?? All the recipe calls for is some salt and pepper and 2 teaspoons of basil. I should have thought...but I didn't. This really needs more spices and herbs than that. After we ate, I added more basil and some thyme to the crock pot as it was cooling down hoping it would make the lunch taste a little better. It was VERY easy to make, but bland. I would DEFINITELY use split chicken breasts and remove the skin. We … [Read more...]
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