Last night we had a wonderful dinner! Then we watched the Mavs beat the Lakers. All told, this was a great evening in the Hudson house.
Let's start with dinner. I made a Southwestern Queso Pizza from PC's 29 Minutes to Dinner 2. This may make it to the table again (and sometime soon, too!). I enjoyed making this one because it comes together in just the right order to make it fast and easy. I used the Cheese Dip from Pace (one of our favorites) and swaped out shredded chicken for a package of prepared grilled chicken (cut up into smaller pieces). The resulting flavor was wonderful. One thing of note: the recipe calls for more cheese dip than you need. I would cut the quantity in half. The bell peppers add just enough health to this otherwise indulgent pizza. We paired this with a salad to fill out the veggie requirements of the night. The battery for the camera ran out while I was trying to take a picture, so you will just have to make this to see it. This was a great meal to prepare us to win something!
The game was great - the first win of the season for the Mavs. And against the reigning champs...not bad! we are looking good this season and it is just getting started! Mavs 94- Lakers 80.
To my husband's chagrin, I rarely make the same meal twice. This is the chronicle of the meals made and the kitchen used.
Showing posts with label 29 Minutes to Dinner 2. Show all posts
Showing posts with label 29 Minutes to Dinner 2. Show all posts
Saturday, October 31, 2009
Tuesday, October 20, 2009
Review: PC 29 Minutes to Dinner 2
I figure it may be helpful for my readers to get a summary after I "finish" cooking through a cookbook. You know the usual what was good, what was not, and my general thoughts on the cookbook. So what do I mean by "finish?" Obviously, it does not mean I will never pull out this cookbook again, but it does mean I have pretty well cooked what sounded good to me at the time I was meal planning. What sounded good was likely based on just that, but also on creating variety in my dishes (e.g., no pasta more than once or twice a month). Note: I am doing this review based on the fact that I am moving on to another "primary" cookbook. I will be cooking something from this one next week when basketball season gets going!
So here goes for the Pampered Chef's 29 Minutes to Dinner 2 (by the numbers):
56 - number of recipes in the book
13 - number of recipes tried thus far (way below my regular average per cookbook)
15 - number of recipes that would never make it in our household (again not a normal number)
28 - number of recipes left to try (that is exactly half - I did well in math...once)
Favorite recipes: Corn & Poblano Chowder, Mexican Sausage Skillet, Moroccan-Spiced Apricot Chicken with Couscous
Not so Favorite: Seared Scallops with Creamy Parsley Pesto
One of the things I do like about this cookbook is the simplicity of the procedures. This is really a beginner to moderate cookbook. Recipes like these go to show you don't have to spend hours in the kitchen to get great tasting and often sophisticated results.
Although the numbers don't mete this out, I would recommend this cookbook based on the variety of dishes. You could literally tour the globe without stepping out your front door by cooking through this cookbook. In fact, that is a great idea for menu planning next time - a different country each night of the week. What do you think?
56 - number of recipes in the book
13 - number of recipes tried thus far (way below my regular average per cookbook)
15 - number of recipes that would never make it in our household (again not a normal number)
28 - number of recipes left to try (that is exactly half - I did well in math...once)
Favorite recipes: Corn & Poblano Chowder, Mexican Sausage Skillet, Moroccan-Spiced Apricot Chicken with Couscous
Not so Favorite: Seared Scallops with Creamy Parsley Pesto
One of the things I do like about this cookbook is the simplicity of the procedures. This is really a beginner to moderate cookbook. Recipes like these go to show you don't have to spend hours in the kitchen to get great tasting and often sophisticated results.
Although the numbers don't mete this out, I would recommend this cookbook based on the variety of dishes. You could literally tour the globe without stepping out your front door by cooking through this cookbook. In fact, that is a great idea for menu planning next time - a different country each night of the week. What do you think?
Tuesday, October 13, 2009
Moo Shu (it's a good thing you don't contain duck sauce)
Long kitchen hiatus concluded. Back in the Hudson house tonight, we had some Asian food to start off the week (yes, I know it is Tuesday)! On the menu: PC 29 Minutes to Dinner 2 Moo Shu Pork with Mock Mandarin Pancakes. I love Asian food because of the flavors, but I love to cook Asian food because it takes so little time. Tonight's dinner met both of these maxims for me. The innovative use of flour tortillas as the "pancakes" turned out really good. (Is it just me or is there always a "throwaway" while making pancakes? If so, these are no exception to that rule.) The filling for the pancakes, the moo shu, goes together quickly and your nose can basically tell you when it is done. When your kitchen smells adequately Asian, you are done. I also enjoyed the crisp-tender nature of the cabbage and green onions. Drew must have enjoyed it because he had a second helping. The only negative thing I can say about this dish is it is not very photogenic. Sorry moo, there are just prettier dishes to be had. Thus, the picture is at the end of the post. I want you to love her for what is on the inside, not for what is on the outside.
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See I told you!
Monday, October 5, 2009
Dinner with Friends
Tonight, we had the privilege of hosting some of our friends for dinner. I had the special privilege of trying a new Pampered Chef recipe with my very own Pampered Chef! Becky and Daniel came over and as soon as Becky got in the kitchen, we got to work on PC's 29 Minutes to Dinner 2 Skillet Phyllo Pot Pie.
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I would describe this dish as classy with a comfort food feel. I think it is definitely good enough for company, but it has all the flavors that remind you of fall (Thanksgiving, in particular). This dish, as promised, goes together very quickly. We served this with a "green salad." On the technical side: I would definitely recommend making sure the vegetables are thawed completely before adding them to the pot pie mixture. If you do not, the finished product can be a little less thick than you may desire. Additionally, you could make a little roux before putting the rest of the ingredients in for a thicker result. I enjoyed the phyllo dough "crust." I think it is definitely worth the time it takes to work with such a delicate ingredient. Drew thought it was good and I think Daniel and Becky enjoyed it too.
We had a nice long conversation over dinner, then the guys went upstairs to play video games, while I cleaned up and talked with Becky. Becky brought over some Mocha Hazelnut sweet rolls (yum!...and so easy) and we took them up to the guys for dessert. A great night with great friends! Looking forward to lots of friend dinners as we get geared up for fall!
Wednesday, September 30, 2009
Tos-tatas (thank you, Jim Gaffigan)
Tonight's dinner was pretty straitforward, which is always helpful. I was so happy to have most of what was necessary to make it in my pantry. After a quick trip to two grocery stores today, a came home and got started on this fast dinner.
On tap for tonight: PC 29 Minutes to Dinner 2, Beef Picadillo Tostadas. I learn a lot in the kitchen and tonight I learned not to mess with what you know to be good. Don't get me wrong this recipe, for the most part, is really good and flavorful. But I have discovered that what you enjoy on your tostata/taco today is what you will always enjoy on your tostada/taco. It is like hot dogs - -I have been eating these with the same toppings since I was a young one - this is something that never will (nor ever should change). Tonight, I learned the corollary to the hot dog Law is the aforementioned tostada principle. That said, I learned this through putting exactly (well almost) what PC told me to put on my tostada. I say almost because I don't know who in their right mind (or in this house) would put raisins in ANYTHING! So those weren't even on the shopping list. Additional toppings I will not put on a tostada in the future: tomatoes (not that they made the cut this time), lettuce, and black olives (as much as it pains me to say so). Acceptable toppings will forever and always be: cheese (any kind - ok, not parmesan), guacamole/avocado, onion, and cilantro. The thing I would change about this recipe beside the optional toppings is one of the steps/less of an ingredient. I would either make sure the ground beef, once browned, is extremely well drained or I would use less salsa. The mixture, even though I strained it before putting it on the tostada shells, was VERY wet.
On tap for tonight: PC 29 Minutes to Dinner 2, Beef Picadillo Tostadas. I learn a lot in the kitchen and tonight I learned not to mess with what you know to be good. Don't get me wrong this recipe, for the most part, is really good and flavorful. But I have discovered that what you enjoy on your tostata/taco today is what you will always enjoy on your tostada/taco. It is like hot dogs - -I have been eating these with the same toppings since I was a young one - this is something that never will (nor ever should change). Tonight, I learned the corollary to the hot dog Law is the aforementioned tostada principle. That said, I learned this through putting exactly (well almost) what PC told me to put on my tostada. I say almost because I don't know who in their right mind (or in this house) would put raisins in ANYTHING! So those weren't even on the shopping list. Additional toppings I will not put on a tostada in the future: tomatoes (not that they made the cut this time), lettuce, and black olives (as much as it pains me to say so). Acceptable toppings will forever and always be: cheese (any kind - ok, not parmesan), guacamole/avocado, onion, and cilantro. The thing I would change about this recipe beside the optional toppings is one of the steps/less of an ingredient. I would either make sure the ground beef, once browned, is extremely well drained or I would use less salsa. The mixture, even though I strained it before putting it on the tostada shells, was VERY wet.
On another note, I have decided to try to include pictures of the actual food for your enjoyment. This is the result of reading my first two food blogs composed by writers far beyond my literary ability. Though I cannot strive to write in any other way than you have already experienced (i.e. parenthetical), I can treat you to pictures. Enjoy!
Tuesday, September 29, 2009
Short, unexpected break from blogging done. Moving on to new recipes and new days. Let's see...what have you missed? I have a small problem this time of year (it does happen every year, but somehow it seems to smack me up side the head with shock each time)...I call it hibernation. My body, literally shuts down into this sleep that is as close to death as possible. I am sure my heart almost stops, I awake feeling drugged (a la roofies - is that the way you spell it? - although I have never taken them) and barely able to function for a good long while. My parents, as well, are shocked and appalled by this every year, Drew has never not known this of me, so it does not bother him (more time on the computer for him); but I have come to discover it is allergies. So, taking claritin everyday is the solution (sort of) as well as lots of rest. I haven't had a nap today because I was busy with Bible study and bargain hunting (these are separate activities, mind you). There is a sort of high that comes with shopping and spending a ridiculously small amount of money for what you get (this must be the reason I am still functional at this hour).
As for our dinners the last couple of days, we have been on survival mode for the most part. We had frito chili pies one night (it doesn't get much easier than that but Drew likes them) and grilled cheese and soup another night. But I did try a new recipe yesterday, from PC 29 Minutes to Dinner 2: Chile Relleno Strata. This is one of the few meals in either of the 29 Minutes incarnations that does not meet the time requirement (at least in my kitchen). It took a good 35 to 40 minutes (did I mention I am having trouble functioning while awake?). I really liked the flavor of the dish (chorizo is a happy food for Drew - he has a favorite breakfast with chorizo at a little spot in La Jolla). I threw in some serrano peppers because of my husband's love for spice (mentioned here: http://thereliquiarium.blogspot.com/2009/09/burn-or-how-i-learned-to-love-heat.html). The one negative thing I would say about the dish is it is a little bready (yes that is a word in my world). Drew described this same thing as "heavy." I think this problem could be solved by swapping out the bread to a lighter bread, say brioche (maybe its just me, but I think the angels in heaven feast on brioche when they are hungry - not that they are hungry - should I just say brioche is divine?) .
On a scheduling note, check in tomorrow night to find out how I plan my menus for the month. It is by no means a science, but I have a little practice and trial and error is my forte!
As for our dinners the last couple of days, we have been on survival mode for the most part. We had frito chili pies one night (it doesn't get much easier than that but Drew likes them) and grilled cheese and soup another night. But I did try a new recipe yesterday, from PC 29 Minutes to Dinner 2: Chile Relleno Strata. This is one of the few meals in either of the 29 Minutes incarnations that does not meet the time requirement (at least in my kitchen). It took a good 35 to 40 minutes (did I mention I am having trouble functioning while awake?). I really liked the flavor of the dish (chorizo is a happy food for Drew - he has a favorite breakfast with chorizo at a little spot in La Jolla). I threw in some serrano peppers because of my husband's love for spice (mentioned here: http://thereliquiarium.blogspot.com/2009/09/burn-or-how-i-learned-to-love-heat.html). The one negative thing I would say about the dish is it is a little bready (yes that is a word in my world). Drew described this same thing as "heavy." I think this problem could be solved by swapping out the bread to a lighter bread, say brioche (maybe its just me, but I think the angels in heaven feast on brioche when they are hungry - not that they are hungry - should I just say brioche is divine?) .
On a scheduling note, check in tomorrow night to find out how I plan my menus for the month. It is by no means a science, but I have a little practice and trial and error is my forte!
Wednesday, September 16, 2009
Fancy, schmancy...easy, peasy (cliche, anyone?)
Tonight's dinner was pretty good. Could have had one more item to it, to make it more filling (my fault, should have trusted my gut - haha, like the pun?). Thankfully, we had a coupon for BOGO McFlurries and they have a new one with Reese's peanut butter cups (yes, Drew will eat this - he is very selective with his preferences of dessert - he is a veritable moving target for desserts) and we supplemented dinner with dessert (an unhealthy one at that!). I made Brandied Dijon Pork Chops from PC 29 Minutes to Dinner 2. The rundown follows:
Drew picked up some very nice pork chops from Jensen's (definitely recommend their meat department) and the rest of the items on the ingredient list were pantry items, so it is a great *cheap* dinner. I think it would break down to $6.00 total for the 2 of us to eat tonight. Very nice flavor on the sauce, I did sub out the brandy (not because I think it would be bad, but because I didn't have a chance to run to BevMo to get "testers" - ok so maybe a was a little skeptical) for a little more chicken broth. The presentation is very tah-dah, so it would work well for dinner with friends. This would work nicely even when having company on a weeknight, as it is lightning fast. We cut it in half because we are not gluttonous, despite the aforementioned dessert. You could increase the recipe very easily and still have great results. I paired the pork chops with green beans. I would put some sort of grain with dinner next time to fill out the presentation on the plate. Great job PC!
Drew picked up some very nice pork chops from Jensen's (definitely recommend their meat department) and the rest of the items on the ingredient list were pantry items, so it is a great *cheap* dinner. I think it would break down to $6.00 total for the 2 of us to eat tonight. Very nice flavor on the sauce, I did sub out the brandy (not because I think it would be bad, but because I didn't have a chance to run to BevMo to get "testers" - ok so maybe a was a little skeptical) for a little more chicken broth. The presentation is very tah-dah, so it would work well for dinner with friends. This would work nicely even when having company on a weeknight, as it is lightning fast. We cut it in half because we are not gluttonous, despite the aforementioned dessert. You could increase the recipe very easily and still have great results. I paired the pork chops with green beans. I would put some sort of grain with dinner next time to fill out the presentation on the plate. Great job PC!
Tuesday, September 15, 2009
New week, new soup
OK. So I am back with a vengeance (probably due to the fact that I am listening to Eminem as I write this blog post - don't judge me!). Back in the kitchen, undaunted by the mistakes of last week. How do you bounce back from what is arguably the worst meal made in the last year? You get back in the Pampered Chef 29 Minutes to Dinner 2 Cookbook and make dinner in less than 20 minutes!!! The recipe tonight was Asian Beef Noodle Soup. It was wonderful. Here's the review:
Great easy meal. Wish we had chopsticks to enjoy this fabulous meal. We saw these really neat bowls at Crate and Barrel last weekend, they would have been nice for serving this soup (the tall one).
I am actually considering this as the first course (sans beef) for a dinner party I have dreamed about since Drew and I moved in to our new home. We have a large coffee table situation (2 tables shoved together) that would enable us to have a dinner party with 8 people - I dream of having everyone sit on pillows and eat Asian food. How does that sound do you? Comment to this post in favor of said dinner party and you just might get an invite.
Wednesday, September 9, 2009
Special Dinner for my Love
I got my first reader question! Yea! You should get a prize, but I don't know what that would be. Oh wait, your prize is...the ANSWER. For those of you not obsessively reading each comment posted on the blog, the question is: are you cooking through the Pampered Chef cookbook or is it just a coincidence that almost of the recipes have come from there (paraphrased)? The answer is yes, I am cooking through the cookbook more or less. Because I cook so many new recipes, I am on a constant search for the next great cookbook and, once found, figure the best way to get to know a cookbook is to cook through it. This helps with my monthly menu planning (I am sure I will fill you in on that at some point in the future) and it helps not to have a bunch of cookbooks cluttering my kitchen workspace. I am currently working through the Pampered Chef 29 Minutes to Dinner 2 cookbook. I highly recommend the first incarnation of this cookbook and look forward to wholeheartedly recommending this installment. The key to "cooking through" a cookbook for me is to look through it and weed out the things that Drew and I will NEVER eat. Then I go through and find the appetizing ones and put them on my menu plan. I just stated that like it is a process, but it really all happens at once. You will also notice in the future that some of my recipes are from the Fix it and Forget it slow cooker cookbook. I have been slowly working my way through this one because I challenged myself at the beginning of the year to use my slow cooker once a week. I have not always made it on that challenge, but that is the reason it is called a challenge.
Wow, readers, I hope you were ready for that exhaustive answer! On to tonight, We had a special dinner, because we are looking to head out of town for the weekend for our 5th anniversary!!!! I had planned, without knowing we were going to be out of town to make one of Drew's favorites and I left a night open for whatever, so I just moved my special dinner to tonight - now that is flexibility (wink, wink)! So for dinner tonight I made a new recipe (yes, I know I said it was a favorite of Drew's, but I meant favorite ingredient): Seared Scallops with Creamy Parsley Pesto. Be warned, I am not a fan of scallops, but because they are one of Drew's favorite ingredients I made them for him. Here's the review:
Really quick. I am discovering it is best with this installment's recipes to have everything out and measured before beginning the recipe. I know this sounds like common sense, but this is not the way I normally operate in my kitchen. Everything in this one comes together fast. I did swap out cilantro for the parsley, because I can't handle parsley (I dislike it more than any food item I can think of at the moment), but I love cilantro more than some people love their children. The resulting cilantro pesto, I cannot say I was a huge fan of. I have never put half and half in pesto and I don't think I will again (chalk it up to experience). The cauliflower was good, but I think could use a little more seasoning. The scallops seared nicely, but I don't think I had my skillet hot enough when I first started. Drew liked the scallops. I would also like to mention here, I am in desparate need of a good food processor. I will not go into the woes that haunt me each time I use mine; but I will say one would think that having 2 food processors of different sizes would result in "good food processing." Lets just say, I think Drew enjoyed this one more than I did.
After our "romantic" one candle lit dinner in the dining room, Drew helped me clean up the kitchen in under 15 minutes (quite the accomplishment, at least I think so because I have never clocked it), then we went upstairs to play Guitar Hero before coming downstairs to what I am sure will become our must watch night of television this fall. So You Think You Can Dance and Glee, how happy can one couple be?
Wow, readers, I hope you were ready for that exhaustive answer! On to tonight, We had a special dinner, because we are looking to head out of town for the weekend for our 5th anniversary!!!! I had planned, without knowing we were going to be out of town to make one of Drew's favorites and I left a night open for whatever, so I just moved my special dinner to tonight - now that is flexibility (wink, wink)! So for dinner tonight I made a new recipe (yes, I know I said it was a favorite of Drew's, but I meant favorite ingredient): Seared Scallops with Creamy Parsley Pesto. Be warned, I am not a fan of scallops, but because they are one of Drew's favorite ingredients I made them for him. Here's the review:
Really quick. I am discovering it is best with this installment's recipes to have everything out and measured before beginning the recipe. I know this sounds like common sense, but this is not the way I normally operate in my kitchen. Everything in this one comes together fast. I did swap out cilantro for the parsley, because I can't handle parsley (I dislike it more than any food item I can think of at the moment), but I love cilantro more than some people love their children. The resulting cilantro pesto, I cannot say I was a huge fan of. I have never put half and half in pesto and I don't think I will again (chalk it up to experience). The cauliflower was good, but I think could use a little more seasoning. The scallops seared nicely, but I don't think I had my skillet hot enough when I first started. Drew liked the scallops. I would also like to mention here, I am in desparate need of a good food processor. I will not go into the woes that haunt me each time I use mine; but I will say one would think that having 2 food processors of different sizes would result in "good food processing." Lets just say, I think Drew enjoyed this one more than I did.
After our "romantic" one candle lit dinner in the dining room, Drew helped me clean up the kitchen in under 15 minutes (quite the accomplishment, at least I think so because I have never clocked it), then we went upstairs to play Guitar Hero before coming downstairs to what I am sure will become our must watch night of television this fall. So You Think You Can Dance and Glee, how happy can one couple be?
Tuesday, September 8, 2009
Two for one, what a great deal!
So, I have a little problem "working" on the long weekends. I do enjoy the break. But I did cook last night and tonight, so I am going to let you in on a little deal: two reviews, one post!
Last night we had Moroccan-Spiced Apricot Chicken with Couscous from Pampered Chef 29 Minutes to Dinner. By the way, the dinners are, as promised, less than 29 minutes to cook. As always, I did a couple of modifications. For the couscous, I used regular couscous and omitted the almonds and apricots (both Drew and I are disturbed, for the most part, by fruit in savory items). We are large couscous fans in this house and this was wonderful. I can take my regular couscous and my Pampered Chef spices and make any flavor combination I desire. This discovery has made me really happy (it doesn't take much). The chicken was incredibly flavorful and easy to make. I made it in one of my pans, instead of pulling out the George Foreman, but had good results. I really need to get another one of the thermometers that I like. I am really frustrated not having it, while trying new recipes.
Somedays, you discover new things about your spouse that you did not know before. Yesterday, I half-discovered something about Drew. I cannot call it a full discovery because he would probably say it was not true and it is mainly my conjecture (you will have to read the comment I know he will post). What was this discovery/conjecture? Drew does not like dark meat. There I said it. He did not like the texture of the chicken. This led me to question all previous attempts to make chicken thighs (catalogued in my brain), which led to this conclusion: He prefers it if it is slow cooked or cut up and then cooked. Both of these are acceptable, but he does not prefer his chicken thigh to be whole and boneless. You can psycho-analyze him according to your own parameters, I will just be sure to fit within his in the future.
On to tonight...
We had a late dinner, because I went to Ralph's for Triple Coupons before the end of the grocery ad week and saved a really, really good amount of money!! Then I came home and got started on the Zesty Ravioli Skillet from Pampered Chef's Seasons Best Cookbook. Quick review: Good flavors. Like the spinach. Great for a busy weeknight meal. Drew says, "it was too pasta-y, not that that is a word." This review from my husband is to be expected. We have pasta about once or twice a month, because it is not his favorite. This is proof that God gives us someone to balance out our weaknesses. If He gave me a pasta lover, I would be the size of a barn. If He gave Drew someone else...well, I don't know how I balance him out on that one. I enjoyed my pasta and have some leftovers for lunches.
Last night we had Moroccan-Spiced Apricot Chicken with Couscous from Pampered Chef 29 Minutes to Dinner. By the way, the dinners are, as promised, less than 29 minutes to cook. As always, I did a couple of modifications. For the couscous, I used regular couscous and omitted the almonds and apricots (both Drew and I are disturbed, for the most part, by fruit in savory items). We are large couscous fans in this house and this was wonderful. I can take my regular couscous and my Pampered Chef spices and make any flavor combination I desire. This discovery has made me really happy (it doesn't take much). The chicken was incredibly flavorful and easy to make. I made it in one of my pans, instead of pulling out the George Foreman, but had good results. I really need to get another one of the thermometers that I like. I am really frustrated not having it, while trying new recipes.
Somedays, you discover new things about your spouse that you did not know before. Yesterday, I half-discovered something about Drew. I cannot call it a full discovery because he would probably say it was not true and it is mainly my conjecture (you will have to read the comment I know he will post). What was this discovery/conjecture? Drew does not like dark meat. There I said it. He did not like the texture of the chicken. This led me to question all previous attempts to make chicken thighs (catalogued in my brain), which led to this conclusion: He prefers it if it is slow cooked or cut up and then cooked. Both of these are acceptable, but he does not prefer his chicken thigh to be whole and boneless. You can psycho-analyze him according to your own parameters, I will just be sure to fit within his in the future.
On to tonight...
We had a late dinner, because I went to Ralph's for Triple Coupons before the end of the grocery ad week and saved a really, really good amount of money!! Then I came home and got started on the Zesty Ravioli Skillet from Pampered Chef's Seasons Best Cookbook. Quick review: Good flavors. Like the spinach. Great for a busy weeknight meal. Drew says, "it was too pasta-y, not that that is a word." This review from my husband is to be expected. We have pasta about once or twice a month, because it is not his favorite. This is proof that God gives us someone to balance out our weaknesses. If He gave me a pasta lover, I would be the size of a barn. If He gave Drew someone else...well, I don't know how I balance him out on that one. I enjoyed my pasta and have some leftovers for lunches.
Thursday, September 3, 2009
Caliente PC on a roll!
OK...now that's more like it! Tonight's dinner: Mexican Sausage Skillet from the Pampered Chef 29 Minutes to Dinner 2 Cookbook. Here's the review:
SPICY! Very flavorful and filling. Great ingredient list which can be modified to suit your tastes (considering chicken and diced zucchini, possible seasoning change). Did I mention spicy? I love it when Drew only gets up to get salt, not hot salt, not cajun season, just salt - it makes me feel I have done my job for the night! Doubled very nicely and made A LOT of food. Will have leftovers - trying to figure out how to change it up a little bit - or I could pass it on to mom and dad (he really enjoys spicy food).
But here is the deal on tonight: we had Morgan and Ken and Conni over for dinner. It is the 2nd week of a "tradition" I am trying to start to challenge my hostess skills and spend more time with the people I love on a regular basis. I am trying to have someone (anyone) over to dine with the Hudsons on a weekly basis. I think we can do it! Haven't mentioned this to Drew yet, but I am sure his hosting skills are up for the challenge. Besides, when everyone leaves, we can play Guitar Hero (I promise). So, here's the official invite...get your reservations now and come ready to try a new recipe.
SPICY! Very flavorful and filling. Great ingredient list which can be modified to suit your tastes (considering chicken and diced zucchini, possible seasoning change). Did I mention spicy? I love it when Drew only gets up to get salt, not hot salt, not cajun season, just salt - it makes me feel I have done my job for the night! Doubled very nicely and made A LOT of food. Will have leftovers - trying to figure out how to change it up a little bit - or I could pass it on to mom and dad (he really enjoys spicy food).
But here is the deal on tonight: we had Morgan and Ken and Conni over for dinner. It is the 2nd week of a "tradition" I am trying to start to challenge my hostess skills and spend more time with the people I love on a regular basis. I am trying to have someone (anyone) over to dine with the Hudsons on a weekly basis. I think we can do it! Haven't mentioned this to Drew yet, but I am sure his hosting skills are up for the challenge. Besides, when everyone leaves, we can play Guitar Hero (I promise). So, here's the official invite...get your reservations now and come ready to try a new recipe.
Tuesday, September 1, 2009
Mixed Review
So I feel a little bad about this one:
Tonight I made a new recipe (I should stop referring to them as new, from here forward, I will only note an "old" recipe, should one come up) from the Pampered Chef 29 Minutes to Dinner 2 Cookbook. Usually I am enamored of the simple, quick-cooking, and flavorful recipes. Tonight's was just...ehhh. Not great, not inedible. So the middle ground is good. Everything I make does not have to be spectacular. Here's the rundown:
Prosciutto-Wrapped Chicken with Lemon Basil Rice. I did a couple of modifications: switched the rice for orzo (I dressed it with a little extra-virgin olive oil and parmesan) because we have a lot of rice in our week and thought Drew would be a little burned out by week's end. I also cut the recipe almost in half (I had a teeny tiny chicken breast that probably came from a very sad, very young chicken + two normal sized chicken breasts). The process of making the recipe is very simple. The instructions easy to follow. I would throw a little pesto into this situation next time to fill out the flavor profile. Drew said, "I don't like the tomatoes."
Here's the problem I have with cooking chicken in the oven: I like my chicken to brown on the outside so that I know it is done. I need some feedback, chicken. When you do it in the oven (or in poaching liquid), it remains, sadly, just white enough to trick you into thinking it is done, but pink on the inside. My solution: cook it for at least 5 more minutes than it says to. I have never had a problem when doing this - the chicken is still moist, but it is cooked through. Not that you needed this tip: but this is what I was thinking whilst dining on said chicken.
So, maybe its me, but I don't think this one will make it around again (funny, because very often even the successes don't make it around again). Sorry Pampered Chef, you will have the opportunity to redeem yourself Thursday night (I know you can do it!).
Tonight I made a new recipe (I should stop referring to them as new, from here forward, I will only note an "old" recipe, should one come up) from the Pampered Chef 29 Minutes to Dinner 2 Cookbook. Usually I am enamored of the simple, quick-cooking, and flavorful recipes. Tonight's was just...ehhh. Not great, not inedible. So the middle ground is good. Everything I make does not have to be spectacular. Here's the rundown:
Prosciutto-Wrapped Chicken with Lemon Basil Rice. I did a couple of modifications: switched the rice for orzo (I dressed it with a little extra-virgin olive oil and parmesan) because we have a lot of rice in our week and thought Drew would be a little burned out by week's end. I also cut the recipe almost in half (I had a teeny tiny chicken breast that probably came from a very sad, very young chicken + two normal sized chicken breasts). The process of making the recipe is very simple. The instructions easy to follow. I would throw a little pesto into this situation next time to fill out the flavor profile. Drew said, "I don't like the tomatoes."
Here's the problem I have with cooking chicken in the oven: I like my chicken to brown on the outside so that I know it is done. I need some feedback, chicken. When you do it in the oven (or in poaching liquid), it remains, sadly, just white enough to trick you into thinking it is done, but pink on the inside. My solution: cook it for at least 5 more minutes than it says to. I have never had a problem when doing this - the chicken is still moist, but it is cooked through. Not that you needed this tip: but this is what I was thinking whilst dining on said chicken.
So, maybe its me, but I don't think this one will make it around again (funny, because very often even the successes don't make it around again). Sorry Pampered Chef, you will have the opportunity to redeem yourself Thursday night (I know you can do it!).
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