Jambalaya Cooking Light, DECEMBER 2004 Well, the best intentions... I had planned on making this in the crock pot. Somehow, the crock pot came unplugged so when I got home Thursday, a little early from work, I put it on the Dutch oven to cook. It was YUMMY! I made some short grain brown rice to go with it. Made for a very filling and hearty meal!! Knife Cutting board Measuring cups and spoons Dutch oven Tongs Wooden spoon … [Read more...]
Garlic Fries
Garlic Fries Cooking Light, SEPTEMBER 2007 I just gotta say 3 pounds of potatoes makes a LOT of fries! I only used about 2 pounds and we had PLENTY! I also didn't read the recipe...50 minutes!! HOLY! Needless to say, we ate late last night. For once, I have to say, there was too much garlic! I can't believe I just said that. I would cut back on the garlic. It was strange to toss the fries in the garlic butter mixture. I may try tossing them with some garlic salt when they come out of the … [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...]
Garlicky Green Beans
Garlicky Green Beans Cooking Light, DECEMBER 2003 These would have probably been better with some fresh summer green beans. However, they were YUMMY none the less. Easy to prepare and MIGHTY tasty. I would make these again. Knife Cutting board Measuring cups and spoons Large stock pot Large nonstick pan … [Read more...]
Mustard Herb-Crusted Pork Tenderloin
Mustard Herb-Crusted Pork Tenderloin Cooking Light, JANUARY 2007 I've made this before and it is tasty!! It's easy to prepare, but make sure not to overcook the tenderloin. I think we took it out at 155, let it rest a minute or two, and then sliced it up. We used French's Spicy Brown mustard, but any kind of mustard would be good. I think next time, we may use the horseradish mustard we have. We have LOTS of left overs as there's always two tenderloins in the package. I can't wait for … [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...]
Roasted Eggplant “Salad”
Roasted Eggplant "Salad" Cooking Light, AUGUST 1997 YUM! I have not been a huge fan of eggplant, but after having some roasted eggplant and babaganoush at DM's, I thought I'd try it again. This was DELICIOUS!! We didn't coat it with the "dressing". We just ate it the way it came out of the oven. I'm taking the leftovers for lunch today. Knife Cutting board Measuring cups and spoons Large mixing bowl Jelly roll pan … [Read more...]
Rosemary Potato Wedges
Rosemary Potato Wedges Cooking Light, NOVEMBER 1997 YUM! These were sooooooooooooo good! I had some fancy sea salt laying around - Hawaiian Red - that added a little sharpness to the salt. I roasted them as close to the top of the oven as I could to make sure they were nice and crispy. These we will DEFINITELY make again. Knife Cutting board Measuing cups and spoons Jelly roll pan … [Read more...]
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