Click here for recipe Cooking Light Superfast Suppers, Oxmoor House, January 2003 CTM made the sauce before I got home. I tasted it. It didn't really have a lot of mustard flavor to it, so I added probably another tablespoon or so of dijon. Then I could taste the mustard. I don't like salmon so we used tilapia. We broiled the fish in the toaster oven and topped it with the sauce. It was okay. It was easy and pretty tasty for what it was. It probably would taste better on salmon, if I … [Read more...]
Spicy Asian Noodles with Chicken
Click here for recipe Cooking Light, March 2009 Rice noodles are really messy. When you're trying to break them apart, they fly all over the counter. Do not believe the directions on the package as to how to "cook" them. Mine said to soak in warm water 2 minutes. Yeah, not so much. After about 10 minutes of soaking in warm water, I boiled some water in the microwave, poured it over the noodles, and then let them soak about 7 minutes and they were FINALLY soft enough to eat. I prepared the … [Read more...]
Roasted Paprika Chicken
Click here for recipe Southern Living, November 2007 So, I've made this twice and apparently haven't blogged about it once. We have a convection oven with a rotisserie spit, so I usually make this in that oven instead of roasting it in the regular oven. It's a lot cooler in our kitchen when we use that oven as opposed to the regular one. This GOOD! I mean, really good. Lick your fingers good! I love the taste of lemon in the meat. It's just enough to enhance the flavor of the smoked … [Read more...]
Chicken Stuffed with Goat Cheese and Garlic
Click here for recipe Cooking Light, September 2003 I don't know about this one. It was okay. The goat cheese kind of curdled in the sauce and I did have it at a simmer, not a boil. I used a log of President goat cheese I got at BJ's. Not sure why it curdled like that. It had more of a ricotta type texture when the chicken was cooked. I didn't have basil. The box I bought wasn't any good after a week! So, I used rosemary from our balcony garden. I thought it would be better than basil … [Read more...]
Sautéed Sole with Browned Butter and Capers
Click here for recipe Cooking Light, August 2009 YUM! O M G this was delicious! It will definitely be on the make again list. We don't have butter, so I used ICBNB and it turned out just fine. The "butter" browned just like regular butter would have. I was concerned with this, but I shouldn't have been. I am really starting to like capers with fish. I don't know why, but it's really become a favorite of mine. Guess it's kind of like fancy tartar. It's simple, has few ingredients, and goes … [Read more...]
Spicy Cucumber Salad with Peanuts
Click here for recipe Cooking Light, June 2001 WOW these were really spicy! It was more overall hot as opposed to burn. If that makes any sense... I didn't have time to let them sit for an hour. They sat for about 40 minutes or so. Then I dried them off and tossed them with the pickling liquid. I like the addition of the peanuts. I have left overs for lunch today. Maybe the'll be a little more pickle like today. We'll see. Measuring cups and spoons Knife Cutting … [Read more...]
Vietnamese-Spiced Pork Chops
Click here for recipe Cooking Light, OCTOBER 2003 For some reason, I didn't really taste the spices all that much. I thought with all that chile flake it would at least have some spiciness to it, but no. Scoring the chops means they cook faster than normal. Take that into consideration when you're cooking these. I wasn't all that impressed with the dish. I don't know if I would make these again or not. Measuring cups and spoons Knife Cutting board Large nonstick skillet … [Read more...]
Chipotle Meat Loaf
Click here for recipe Cooking Light, DECEMBER 2005 So, it just tasted like spicy meatloaf. Meh. I didn't like the chili sauce in the glaze. I would have thought salsa with some ketchup to thicken it, but no. It was tomato sauce with chili sauce added. I really didn't think it added to the taste of the meatloaf. I agree with the oregano, but in a tex-mex style dish, I wouldn't have though to add basil and now I know why. It just doesn't belong. For a tex-mex style meatloaf, I would … [Read more...]
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