I only have a few recipe reviews for you this week, since our life got a little hectic I haven't been in the kitchen as regularly trying new recipes. For the most part all of the recipes I tried were winners.
Grilled Pizza! YUM. My husband and I had a blast tag teaming this dish (It really takes a couple of people). It seriously reminded us of Pide, turkish pizza. We loved it. The first batch burned, but then we lessened the length of time we needed to cook them. We were using a charcoal grill and it was very hot, we also weren't able to close the lid as the recipe suggests because we found this led to the pizzas burning.
We also used the suggestion other had made about this recipe and placed the shaped dough in the freezer for 10 minutes before putting it on the grill and this helped a lot. it was much easier to work with this way. We seriously had all the pizzas finished in 10 minutes and it made a lot of pizzas (I think around 8). This will certainly be a fun summer dish in our house.
Kristie's Magically Moist Chicken got the approval of both my husband and myself. I really loved this meal because my husband made it, all I did was lay out the recipe. I did forget to mention to my husband that our oven heats up much hotter than normal so it was a little drier than I think it would have been if we would have lowered the heat a bit. But I was impressed, who would have thought of combining mayo and spaghetti sauce? Chicken Breast is very hard for me to keep moist and I like the idea of coating it in something to keep the juices in.
The Blueberry Overnight Coffecake was a great change in the breakfast pace in our house. I don't think I've made coffeecake for breakfast since our first year of marriage. Since it had blueberries it was a big winner in my son's eyes.
There you have it. A big thanks to those who originally posted them. Our family loved trying them and I hope you do too.
Erica
Showing posts with label Recipe Review. Show all posts
Showing posts with label Recipe Review. Show all posts
Thursday, September 24, 2009
Monday, September 7, 2009
Recipe Review
I found a great new way to cook a roast, the Mexican Pot Roast is the way to go! I'm usually not a fan of roast, they are palatable and an affordable cut of meat but don't care for the roast flavor, anyone with me on this one? I'm in love with this recipe, check out my modifications to transform this into a crockpot meal. It was so tender and the best part is my toddler also gobbled this up and he's not a big meat eater.
The Quick Crescent Bake was also yummy. I didn't add the chips and it tasted great, but I can see how the chips would give it a little more crunch. For all my friends abroad, this would be a great way to make a Mexican meal without going to the trouble of making tortillas. I think it would also be just as good use a thin layer of biscuits instead of crescent rolls. Two thumbs up from all members of our family for this recipe.
The Slow Cooker Ratoutille was a great way to use up some veggies and a great meatless summer meal. I did add more salt than recommended and I added dried herbs to the top of the veggies as I cooked it in the crockpot. We enjoyed this with some grated mozzarella cheese on the top and served it over some steamed brown rice. As expected my toddler wouldn't touch it. I think he has a veggie radar or something. He poked around at the rice and drank his milk, that was dinner.
The Olive Garden Fettuccine Alfredo was awesome. I added some spinach to sneak in some additional veggies and for the first time in a long time my toddler gobbled it up the spinach too. I took a chance and used reduced fat cream cheese and it turned out fine. Word to the wise wait until your noddles are just about finished to start your sauce, this recipe cooks fast. Loving adding this new quick meal to the the mix.
The Zucchini Crisp was better than I anticipated and my toddler actually ate a piece of zucchini, he was enticed to try it by the blueberries, but he the boy ate zucchini. Let me pause to remember such monumental moment. If I make it again I'd cut the zucchini into smaller pieces to resemble sliced apples and I'd use all the crisp topping for the top. I'm not a big fan of mushy crust and the juice made the crust very mushy. It was great with a little dollop of ice cream on top too.
Those are all the new recipes I got to this past week and I think I found some winners. Thanks for all the fabulous people who I've linked up to. Our family enjoyed your recipes. Thanks for sharing.
Erica
The Quick Crescent Bake was also yummy. I didn't add the chips and it tasted great, but I can see how the chips would give it a little more crunch. For all my friends abroad, this would be a great way to make a Mexican meal without going to the trouble of making tortillas. I think it would also be just as good use a thin layer of biscuits instead of crescent rolls. Two thumbs up from all members of our family for this recipe.
The Slow Cooker Ratoutille was a great way to use up some veggies and a great meatless summer meal. I did add more salt than recommended and I added dried herbs to the top of the veggies as I cooked it in the crockpot. We enjoyed this with some grated mozzarella cheese on the top and served it over some steamed brown rice. As expected my toddler wouldn't touch it. I think he has a veggie radar or something. He poked around at the rice and drank his milk, that was dinner.
The Olive Garden Fettuccine Alfredo was awesome. I added some spinach to sneak in some additional veggies and for the first time in a long time my toddler gobbled it up the spinach too. I took a chance and used reduced fat cream cheese and it turned out fine. Word to the wise wait until your noddles are just about finished to start your sauce, this recipe cooks fast. Loving adding this new quick meal to the the mix.
The Zucchini Crisp was better than I anticipated and my toddler actually ate a piece of zucchini, he was enticed to try it by the blueberries, but he the boy ate zucchini. Let me pause to remember such monumental moment. If I make it again I'd cut the zucchini into smaller pieces to resemble sliced apples and I'd use all the crisp topping for the top. I'm not a big fan of mushy crust and the juice made the crust very mushy. It was great with a little dollop of ice cream on top too.
Those are all the new recipes I got to this past week and I think I found some winners. Thanks for all the fabulous people who I've linked up to. Our family enjoyed your recipes. Thanks for sharing.
Erica
Thursday, September 3, 2009
Mexican Pot Roast-Crockpot Modifications
Oh my stars, this is a great recipe. I'm usually not a fan of pot roast, I have bad memories of the bland dry after church roast growing up. Mom I was thankful for it, and still am, but never really crave a roast.
Here is the original recipe. This is how I made it into a crockpot dish.
1 large can stewed or whole tomatoes (I just pulled out 5 frozen whole tomatoes covered them with water and microwaved them for several minutes. I drained some of the water, but left enough to cover them and them mashed them.)
Jalapeno Peppers to your liking (I added 5 and you could hardly taste them)
3 T. dry taco seasoning mix
1 chicken bouillon cube
1 c. boiling water
2 T. tomato paste
1 tsp garlic powder
1/2 onion chopped
1/2 t. Pepper
Wash your roast and add it to the bottom of the crockpot. Next heat your water and dissolve 1 bouillon cube, then add your 2 T. tomato paste and mix breaking up the paste. Pour this over your roast.
Add your can of stewed or whole tomatoes. I used frozen tomatoes so I had to heat those up so they could defrost. I poured off some of the water before I removed the skins. Then I smashed them. Pour this over the roast.
Add jalapenos, onion, taco seasoning and garlic powder and pepper to top of roast.
Add enough water to barely cover your roast then put the lid on. Cook on low for several hours. I cooked it on the low 10 hour setting. I served it with tortillas but it would be great over rice too.
Enjoy!
Erica
Here is the original recipe. This is how I made it into a crockpot dish.
Crockpot Mexican Pot Roast
4 lb. lean, boneless chuck pot roast (mine had a bone and I trimmed off some of the fat)1 large can stewed or whole tomatoes (I just pulled out 5 frozen whole tomatoes covered them with water and microwaved them for several minutes. I drained some of the water, but left enough to cover them and them mashed them.)
Jalapeno Peppers to your liking (I added 5 and you could hardly taste them)
3 T. dry taco seasoning mix
1 chicken bouillon cube
1 c. boiling water
2 T. tomato paste
1 tsp garlic powder
1/2 onion chopped
1/2 t. Pepper
Wash your roast and add it to the bottom of the crockpot. Next heat your water and dissolve 1 bouillon cube, then add your 2 T. tomato paste and mix breaking up the paste. Pour this over your roast.
Add your can of stewed or whole tomatoes. I used frozen tomatoes so I had to heat those up so they could defrost. I poured off some of the water before I removed the skins. Then I smashed them. Pour this over the roast.
Add jalapenos, onion, taco seasoning and garlic powder and pepper to top of roast.
Add enough water to barely cover your roast then put the lid on. Cook on low for several hours. I cooked it on the low 10 hour setting. I served it with tortillas but it would be great over rice too.
Enjoy!
Erica
Monday, August 31, 2009
August Recipe Review
I tired several new recipes this month and a few will make it into our family favorite cookbook. Here's to expanding it by a few more pages, cheers!
I now have a new go to summer salad. The Cuban Chicken Salad was very good. I loved how all the seasonings and spices combined to create this yummy tangy dressing. Then you pour it over your crunchy lettuce topped corn, black beans and grilled chicken. It melded beautifully. It was also a very pretty salad. I even poured the extra dressing over the corn and black beans and mixed it all together and it made a great little salsa. That we enjoyed for lunch the next day.
The Italian Squash Boats were good, but not great reheated. I always struggle with finding meatless meals besides salads in the summer. This is one I'm going to hang on to, especially since gardens tend to produce a bunch of zucchini every summer.
The Frosty Orange Creme Dessert is a keeper too. I agree with Ashley you need another layer of orange sherbet to offset the sweetness of the cream layer. I made mine in a 9x13 inch Pyrex and it worked well. When making this again I plan on sandwiching the layer of cream goodness between two layers of sherbet making this divine.
The crockpot rigatoni was a flop. It was incredibly dry and I even added more sauce than it recommended. (To be fair my crockpot cooks a little on the fast side.) I didn't start it until 1:00 cooking it on low (8 hours) and the noodles on the outside were pretty crunchy by dinner time. My toddler wouldn't touch the noodles. I did however add some more sauce and water to it the next day and it was better than the first night we had it. If you make this add some water to your sauce and I recommend using 2 jars of spaghetti sauce, one for each layer and make sure you cook it on low, the next time I'll use the 10 hour low setting and only cook it for 4 hours.
I hope to do weekly recipe reviews from here on out. Right now I have the Mexican Pot Roast cooking away and it smells so good. I'm pretty sure my husband is going to be so happy when he walks in and smells what's for dinner. I sure hope it tastes as good as it smells.
I now have a new go to summer salad. The Cuban Chicken Salad was very good. I loved how all the seasonings and spices combined to create this yummy tangy dressing. Then you pour it over your crunchy lettuce topped corn, black beans and grilled chicken. It melded beautifully. It was also a very pretty salad. I even poured the extra dressing over the corn and black beans and mixed it all together and it made a great little salsa. That we enjoyed for lunch the next day.
The Italian Squash Boats were good, but not great reheated. I always struggle with finding meatless meals besides salads in the summer. This is one I'm going to hang on to, especially since gardens tend to produce a bunch of zucchini every summer.
The Frosty Orange Creme Dessert is a keeper too. I agree with Ashley you need another layer of orange sherbet to offset the sweetness of the cream layer. I made mine in a 9x13 inch Pyrex and it worked well. When making this again I plan on sandwiching the layer of cream goodness between two layers of sherbet making this divine.
The crockpot rigatoni was a flop. It was incredibly dry and I even added more sauce than it recommended. (To be fair my crockpot cooks a little on the fast side.) I didn't start it until 1:00 cooking it on low (8 hours) and the noodles on the outside were pretty crunchy by dinner time. My toddler wouldn't touch the noodles. I did however add some more sauce and water to it the next day and it was better than the first night we had it. If you make this add some water to your sauce and I recommend using 2 jars of spaghetti sauce, one for each layer and make sure you cook it on low, the next time I'll use the 10 hour low setting and only cook it for 4 hours.
I hope to do weekly recipe reviews from here on out. Right now I have the Mexican Pot Roast cooking away and it smells so good. I'm pretty sure my husband is going to be so happy when he walks in and smells what's for dinner. I sure hope it tastes as good as it smells.
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