Lemon-Basil Chicken with Basil Aioli Cooking Light, November 2005 YUMMY! This was really good. I would marinate the chicken a little in the dipping sauce before cooking it, though. The dijon mustard in the Aioli really enhanced the lemon flavor, too. I sliced the HUGE chicken breasts horizontally so they would cook faster and be more portion controled. I would DEFINITELY make this again. We served it with some egg noodles and green beans. Knife Cutting board Measuring cups and spoons Large … [Read more...]
Green Chile-Chicken Casserole
Green Chile-Chicken Casserole Cooking Light, November 2003 Okay, so I thought this was the OTHER casserole that I've already made, but it's not. As I'm preparing it I'm thinking, "I don't remember chicken soup in the LAST one!" *snort* You really do need the sheet pan for this recipe. I have a 9 x 11 casserole dish that I LOVE to use, but the corn tortillas in the middle just weren't all that great. The sauce seemed to gravitate towards the edges which left the center difficult to cut and … [Read more...]
Garden-Style Lasagna
Garden-Style Lasagna January 2008 It took about an hour to prepare the veggies, about 10 minutes to assemble and 50 minutes to bake and rest. We used the no cook noodles. Don't. There's not enough moisture in the white sauce to cook the noodles properly. It was a little on the bland side, too. Next time, we'll add some Italian spices or something. However, the cream sauce with the spinach in it was FANTASTIC!! Knife Cutting board Measuring cups and spoon Large nonstick skillet Whisk 13x9 … [Read more...]
Barbecued Pork Chops
Barbecued Pork Chops Cooking Light, March 2000 I spiced up the barbecue sauce a bit. I added some dry mustard, some smoked paprika, some garlic salt and some ground chipotle peppers. Made for a DELISCIOUS barbecue sauce. We grilled the chops on the George. They were good!! Small bowl Measuring cups and spoons Whisk George Foreman Grill or grill pan … [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...]
Mediterranean Chicken & Peppers
Mediterranean Chicken & Peppers Quick, easy, healthy, and delicious! If you want more flavor, add more vinegar. Submitted by THEMNEMOSYNE As I'm cooking the chicken, I realize, this is going to be pretty bland. There's no herbs and spices in this AT ALL! So, I added some oregano, rosemary, Italian seasonings and some Pizza Seasonings. All from Penzeys, of course. It was pretty good!! I will probably marinate the chicken in balsamic vinegar next time, to add to the balsamic flavor. I love … [Read more...]
World’s Greatest Chicken Nachos
World's Greatest Chicken Nachos Cooking Light, JULY 1999 Yeah, not so much. I should have just cooked the ground turkey (had it instead of chicken) and added the tomatoes and jalapeno and that's it. It tasted sweet. Doesn't really go well with nachos. The baked Utz I used came out soggy because the turkey was REALLY wet and there was a LOT of it. I have never made homemade nachos that didn't come out soggy. And the RF cheese I used didn't melt right. I should have just used our standard … [Read more...]
Oven Fried Chicken Fingers with Honey-Mustard Dipping Sauce
Oven Fried Chicken Fingers with Honey-Mustard Dipping Sauce Cooking Light, JULY 1999 These weren't crispy at all. I even cooked them on a rack and close to the top of the oven. Still, not crispy. I should have browned them in a skillet THEN put them in the oven. The dipping sauce was really good, though!! And soaking them in the buttermilk did make them nice and tender. Measuring cups and spoon Medium bowl Roasting pan … [Read more...]
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