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...]
Sausage and Peppers
Sausage and Peppers Cooking Light, JANUARY 2003 Yes, that's exactly what it was...sausage and peppers. We used the Shady Brook Farms hot Italian sausage. YUM! There's not enough sauce, or the sauce we used was too thick. It was rather filling with all the peppers in it. I would have added some onions to the mix, too, but I may leave that for next time we make it. Knife Cutting board Measuring cups and spoons Large nonstick pan … [Read more...]
Garlic-Rosemary Roasted Chicken
Garlic-Rosemary Roasted Chicken Cooking Light, APRIL 1997 YUM! I made the herb mixture with probably double the rosemary and with 10 cloves of garlic. I spread it on under the skin and the let it "marinate" of sorts in the fridge until we were ready to put it in. It made for a very tender breast that was also VERY tasty! We also put about 2 cups of chicken stock in the bottom of the pan so the potatoes wouldn't dry out. I would definitely make this again! Knife Cutting board Measuring cups and … [Read more...]
Chinese-Style Glazed Chicken Breasts
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 fresh … [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 was a … [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 slits and … [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 got … [Read more...]
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