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Thread: Hits & Misses, March 2012

  1. #1

    Hits & Misses, March 2012

    Another month down! How did you all fare?

    Excellent
    Guinness Brownies (Confabulation in the Kitchen blog)
    Irish Car Bomb Brownies (A Spicy Perspective blog)

    Very Good
    Avocado Chocolate Pudding (Green Lite Bites blog)
    Cajun Chicken Pasta (Skinnytaste)
    "Ice Cream" Smoothie (Peanut Butter Fingers blog)
    Rosemary-Apple Bread (CL November 2003)
    Chicken Souvlaki w/ Tzatziki Sauce (Health.com - adapted slightly)
    Parmesan Roasted Green Beans (Budget Savvy Diva)
    Spinach Egg White Frittata w/ Feta Cheese (The Novice Chef blog)

    Good but will keep looking
    Baked Zucchini Stuffed w/ Couscous (Joy Of Cooking)
    Peanut Butter Bread (My Very Educated Mother blog)

    Cook's Error?
    Graham Squares (some lady at a party)

    Tried and True
    Chipotle Pork Loin
    Zucchini, Banana, & Flax Muffins
    Baked Creamy Chicken Taquitos
    Exploring the restaurants in my backyard and cooking up a storm at MassachusEATS!
    http://massachuseats.com/

  2. #2
    Join Date
    Mar 2003
    Location
    at work in Ohio
    Posts
    2,151
    Three good recipes this month--I'd make them all again.

    3/11 Sweet and Spicy Nuts (BucknellAlum) Yum. These are great. Use parchment next time!

    3/12 Slow-Roasted Pulled Pork (CL 12/09) Very good. Did take all day—need to at least double the sauce and no way did this serve 16.

    3/29 Chicken with Pepperoni-Marinara (CL Jan/Feb 12) I’d definitely make this again. Increased pepperoni—maybe a little too much actually or need to get low sodium sauce?? Cooked chicken first and then made sauce. Added about 4oz straight tomato sauce. Full sauce recipe for 1lb chicken.


    One recipe that was not for me. I guess I am settling on chicken casseroles as I have a few T&Ts that this one was competing with!

    3/11 Chicken, Broccoli, and Artichoke Casserole (Linda in MO/Big Book of Casseroles) This was OK. Broccoli was overcooked and I specifically undercooked it before putting the casserole together.

  3. #3
    EXCELLENT

    Lemon Pudding – marthastewart.com. We loved this creamy, fresh-tasting pudding:

    http://www.marthastewart.com/851825/lemon-pudding

    *The ingredient list should include 1/2 teaspoon vanilla; vanilla is mentioned in the directions.

    Couscous Salad – Texas Monthly Oct. 1996, recipe from The Bitter End restaurant, Austin, TX.

    http://www.texasmonthly.com/food/rec...01/recipe2.php

    *I would use green onion in place of red onion next time.


    VERY GOOD:

    Baked Creamy Taquitos – CLBB & ourbestbites.com

    Mary’s Zucchini with Parmesan – eatingwell.com


    GOOD, WOULD MAKE AGAIN:

    Lemon Bread – Don’t Panic, Dinner’s in the Freezer (good recipe using oil rather than butter; I’ll add more lemon zest next time.)


    NOT FOR US:

    Pear Tart – Parade Magazine, Mar 4, 2012 (was mushy in the middle; tasted ok but not great)

  4. #4
    Join Date
    Dec 2004
    Posts
    2,309
    Excellent
    Grilled Lamb Meatballs (Cookie October 2008)
    Mashed Potatoes and Root Vegetables (CI 12/07)
    Cucumber, Tomato, and Pineapple Salad with Asian Dressing (Gourmet 6/06)
    Irish Rosie's Irish Soda Bread (food.com)
    Irish Pub Salad (BA 3/96)
    Beer Braised Irish Stew and Colcannon (AR)
    Smoked Salmon Toasts with Malt Vinegar Syrup (Gourmetlive 3/11)
    Chocolate Guinness Cake (Nigella Lawson)
    Pastitsio (Barefoot Contessa)
    Greek Salad (Barefoot Contessa)
    Maggiano's Little Italy Chopped Salad (food.com)

    Very Good
    Root Beer Cake (Food Network Magazine)
    Lemon-Mint and Tabbouleh Salad (BA 3/02)
    Stir-Fried Beef with Snap Peas and Red Peppers (CI 12/07)
    Sweet Potato Cottage Pie (Fine Cooking)
    Butternut Squash-Parsnip Soup with Thyme (BA 10/97)
    Firecracker Coleslaw (CL BB - posted by ADM)
    Pistachios with a Kick (BHG Holiday Appetizers 2004)
    Chicken with Sweet Raisins and Apricots on Toasted Almond Couscous (Rachael Ray)

    No losers!

  5. #5
    Quote Originally Posted by RebelYell18 View Post
    Another month down! How did you all fare?

    Excellent
    Guinness Brownies (Confabulation in the Kitchen blog)
    Irish Car Bomb Brownies (A Spicy Perspective blog)

    Very Good
    Avocado Chocolate Pudding (Green Lite Bites blog)
    Cajun Chicken Pasta (Skinnytaste)
    "Ice Cream" Smoothie (Peanut Butter Fingers blog)
    Rosemary-Apple Bread (CL November 2003)
    Chicken Souvlaki w/ Tzatziki Sauce (Health.com - adapted slightly)
    Parmesan Roasted Green Beans (Budget Savvy Diva)
    Spinach Egg White Frittata w/ Feta Cheese (The Novice Chef blog)

    Good but will keep looking
    Baked Zucchini Stuffed w/ Couscous (Joy Of Cooking)
    Peanut Butter Bread (My Very Educated Mother blog)

    Cook's Error?
    Graham Squares (some lady at a party)

    Tried and True
    Chipotle Pork Loin
    Zucchini, Banana, & Flax Muffins
    Baked Creamy Chicken Taquitos
    Rebel, I trust your taste since Billy Idol. I love avocado and choc pudding. What is the recipe that will shout More, More , More?

  6. #6
    Quote Originally Posted by Andrea_2 View Post

    No losers!
    Yay!

    Quote Originally Posted by margeslp View Post
    Rebel, I trust your taste since Billy Idol. I love avocado and choc pudding. What is the recipe that will shout More, More , More?
    Hehehe!

    Here's the pudding recipe! At first bite, it seemed slightly strange but that dissipated as I ate it. (I ended up sneaking spoonfuls whenever I was by the fridge, so I guess that's a decent testamonial lol.) And it had a good texture, too.

    Avocado Chocolate Pudding
    http://greenlitebites.com/2011/02/20...olate-pudding/

    1 ripened avocado, cut into chunks
    2 Tb unsweetened cocoa powder
    4 tsp sugar or honey (Can use more or less, depending on taste preference...I used 3 tsp of honey.)
    1 tsp vanilla
    pinch of salt
    1 Tb almond milk, skim milk, or water (I used skim milk.)

    Throw everything into a food processor and process until smooth, scraping down sides once or twice. (I chilled it before eating and thought it tasted better cold.)

    Serves 1

    Calories 330
    Fat 23g (I know! At least it is healthy fat...? )
    Saturated Fat 4g
    Carbs 35g
    Sugar 18g
    Protein 5g
    Fiber 13g
    WW old points: 7
    WW new points: 9
    Exploring the restaurants in my backyard and cooking up a storm at MassachusEATS!
    http://massachuseats.com/

  7. #7
    Join Date
    Nov 2009
    Location
    Midcoast Maine
    Posts
    172
    I skipped February, so here's a combined list from both months:

    Yum!
    Stacked Roasted Vegetable Enchiladas (Two Peas and Their Pod)
    Cashew Chicken (Once Upon a Chef)
    Chicken Tikka Masala (hybrid of Pioneer Woman and Food & Wine)
    Cornbread (Sugar Plum blog)
    Oven Baby Back Ribs w/ Hoisin BBQ Sauce (Once Upon a Chef)
    Cornbread (Cook's Illustrated Best Recipes)
    Fettucine Alfredo (CL)


    Good
    Quinoa Chili (Two Peas and Their Pod)
    Whole Wheat Pancakes (Gourmet)
    Panera's Stovetop Mac n' Cheese (Smells Like Home)
    Vegetarian Cassoulet (Williams Sonoma Vegetarian for All Seasons)
    All-American Potato Salad (Cook's Illustrated Best Recipes)

    Not for Us
    Vegetable "Meat" Loaf (CL)


    Tried and True
    Beef Stroganoff (CL '07)
    Light, Creamy Mac n' Cheese (CL)
    Southwest Maple-Glazed Salmon (CL)
    Chickpea, Corn, and Red Pepper Salad with Honey-Lime Vinaigrette (Once Upon a Chef)
    Canice's Black Bean Soup (CLBB)
    Chicken Meatballs (Once Upon a Chef)
    Corned Beef and Cabbage (AllRecipes)
    Helen Doyle's Irish Soda Bread (CL)
    Baked Polenta Pie (Two Peas and Their Pod)
    Baked Cod with Buttery Crumb Topping (family recipe)
    Salmon Cakes (my recipe)

  8. #8
    Very good

    Penne alla "Not-ka" - Cook Yourself Thin
    Morning Glory Muffins - Cooking Light
    Caramel Filled Blondies - Cookie Madness
    Tuscan Baked Zucchini - Women's Health

  9. #9
    Here's some that I remember off the top of my head. All of these were really good, though I did slightly modify almost all of them. If anyone is interested in what I did differently from what is online, let me know.

    Very Good

    Cajun Chicken Pasta - Skinny Taste
    Creole Shrimp - Skinny Taste
    Chicken Tikka Masala - Skinny Taste
    Shrimp Lime Bowls - Budget Bytes
    Thai Chicken Wraps - Simply So Good
    Blackened Tilapia Po'Boy Wrap - 80/20 Recipes
    Shrimp Lime Quesadillas - My Gourmet Connection
    Mexican Shrimp Lettuce Wraps - me (made with leftover shrimp from quesadillas)

    Not Good
    Shrimp and Cabbage Tacos - Tasty Kitchen (had greek yogurt mixed with the cabbage that was just too tart)

  10. #10
    Join Date
    Sep 2000
    Location
    Lenexa, KS
    Posts
    1,343

    Late to the party, but here's my list

    Yum yum yum
    Vanilla ice cream
    , Cuisinart recipe book

    Good/would repeat
    Spaghetti with meat sauce
    , CL 4/01
    Alfredo sauce, CL 1/96 - a little grainy
    Chocolate ice cream, CL 1/12, I modified. A little grainy from the cocoa
    Baked Chicken Parmesan, Me

    Ok, wouldn't repeat
    Hawaiian Chicken
    , CL 1/11 - took FOREVER to clean the grill pan!
    Turkey meatballs (only), CL 4/00 (served with Alfredo sauce, above). Too many onions
    BBQ meatballs, Complete Quick Cook, meatballs too soft, and I didn't like the BBQ sauce I used (jar)
    Shrimp tacos with green apple salsa, CL 3/12, ok, but too many other recipes to try to justify repeating
    Strawberry ice cream, Ultimate Cookbook - not sweet/strawberry enough

    TNT
    Saucy BBQ chicken sammies
    , Rachael Ray 365
    Quick Pasties with Sweet Hot Ketchup, CL 7/97 - modified: I add cheese
    Spinach, sundried tomoto and feta stuffed pork tenderloin, Fresh Food Fast
    Pork Roast with Apricot & Pecan, Stop & Smell the Rosemary
    Potato Risotto with Bacon Cream Sauce, BA 12/98 - Wow this is good!
    Pear & Cranberry Crisp, Fresh Every Day

  11. #11
    Quote Originally Posted by Holly in KC View Post
    Potato Risotto with Bacon Cream Sauce, BA 12/98 - Wow this is good!
    Ooh yum! I looked online but couldn't find this recipe. Would you please share? Thanks
    Exploring the restaurants in my backyard and cooking up a storm at MassachusEATS!
    http://massachuseats.com/

  12. #12
    Join Date
    Sep 2000
    Location
    Lenexa, KS
    Posts
    1,343
    Quote Originally Posted by RebelYell18 View Post
    Ooh yum! I looked online but couldn't find this recipe. Would you please share? Thanks
    Yeah - its not online, because it was originally a restaurant recipe (I did goof - it was from BA 1/99).

    Not a diet dish.... but worth a splurge!

    4 servings

    3 bacon slices, chopped
    2 cup chopped onions, divided
    1/3 cup dry white wine (Ruffino Orvieto is what I always use)
    1/4 cup apple cider vinegar (I cut this in half or find its too tart)
    1 cup whipping cream (we use 1/2 and 1/2 instead of cream, and used 1/2 milk)

    2 T butter
    2 garlic cloves, minced
    1 1/2 pounds russet potatoes, peeled, cut into 1/2 inch cubes
    1 cup chicken stock
    2/3 cup grated Parmesan (2 ounces)
    1/4 cup mascarpone cheese

    Saute bacon and 1/2 cup onion in heavy medium skillet over medium heat until bacon is crisp, about 5 minutes (I prefer to cook bacon first, then onions). Using slotted spoon, transfer bacon-onion mixture to small bowl. Pour off drippings. Remove from heat. Add wine and vinegar to skillet. Return to heat and bring to a boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 3 minutes. Add cream and bacon-onion mixture and simmer until reduced to sauce consistency, stirring occasionally, about 3 minutes. Season to taste with salt and pepper. Can be made 1 day ahead, Cover and refrigerate.

    Melt butter in heavy large saucepan over medium heat. Add remaining 1 1/2 cups onion and saute 5 minutes. Mix in garlic. Add potatoes and saute 3 minutes. Mix in stock. Cook until potatoes are just tender and most of liquid is absorbed, stirring occasionally, about 20 minutes. Mix in Parmesan and mascarpone. Season to taste with salt and pepper.

    Rewarm bacon sauce. Spoon potato risotto onto places and drizzle with bacon sauce.

    The end result is a rich, creamy, almost mashed potato dish with some texture (like risotto). Delish.

  13. #13
    First off, thank you very much for posting it! Secondly, holy cow - it certainly will be a splurge dish but one DEFINITELY worth having. It sounds awesome & has some of my favorite ingredients in it Thanks again!
    Exploring the restaurants in my backyard and cooking up a storm at MassachusEATS!
    http://massachuseats.com/

  14. #14
    Join Date
    Mar 2006
    Location
    Boca Raton, Florida
    Posts
    11,607
    Quote Originally Posted by Holly in KC View Post
    Yeah - its not online, because it was originally a restaurant recipe (I did goof - it was from BA 1/99).

    Not a diet dish.... but worth a splurge!


    Potato Risotto with Bacon Cream Sauce
    4 servings

    3 bacon slices, chopped
    2 cup chopped onions, divided
    1/3 cup dry white wine (Ruffino Orvieto is what I always use)
    1/4 cup apple cider vinegar (I cut this in half or find its too tart)
    1 cup whipping cream (we use 1/2 and 1/2 instead of cream, and used 1/2 milk)

    2 T butter
    2 garlic cloves, minced
    1 1/2 pounds russet potatoes, peeled, cut into 1/2 inch cubes
    1 cup chicken stock
    2/3 cup grated Parmesan (2 ounces)
    1/4 cup mascarpone cheese

    Saute bacon and 1/2 cup onion in heavy medium skillet over medium heat until bacon is crisp, about 5 minutes (I prefer to cook bacon first, then onions). Using slotted spoon, transfer bacon-onion mixture to small bowl. Pour off drippings. Remove from heat. Add wine and vinegar to skillet. Return to heat and bring to a boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 3 minutes. Add cream and bacon-onion mixture and simmer until reduced to sauce consistency, stirring occasionally, about 3 minutes. Season to taste with salt and pepper. Can be made 1 day ahead, Cover and refrigerate.

    Melt butter in heavy large saucepan over medium heat. Add remaining 1 1/2 cups onion and saute 5 minutes. Mix in garlic. Add potatoes and saute 3 minutes. Mix in stock. Cook until potatoes are just tender and most of liquid is absorbed, stirring occasionally, about 20 minutes. Mix in Parmesan and mascarpone. Season to taste with salt and pepper.

    Rewarm bacon sauce. Spoon potato risotto onto places and drizzle with bacon sauce.

    The end result is a rich, creamy, almost mashed potato dish with some texture (like risotto). Delish.
    Hope you don't mind me adding the name of the recipe. I want to print it out.

  15. #15
    Join Date
    Mar 2006
    Location
    Boca Raton, Florida
    Posts
    11,607
    VERY GOOD

    Chinese Braised Short Ribs with Black Pepper-Hot, Hotter, Hottest/ Janet Hazen

    Colcannon Chowder-US Potato Board


    GOOD

    Etorki Cheese Stuffed Veal Schnitzel Cordon Bleu-Isle de France Cheese


    T & T

    Picadillo - Badia booklet

  16. #16
    Quote Originally Posted by cookieee View Post


    GOOD

    Etorki Cheese Stuffed Veal Schnitzel Cordon Bleu-Isle de France Cheese
    Woah, what?! That sounds tasty, cookieee! What made it just a "good" in your book?
    Exploring the restaurants in my backyard and cooking up a storm at MassachusEATS!
    http://massachuseats.com/

  17. #17
    Join Date
    Mar 2006
    Location
    Boca Raton, Florida
    Posts
    11,607
    Quote Originally Posted by RebelYell18 View Post
    Woah, what?! That sounds tasty, cookieee! What made it just a "good" in your book?
    DH got the wrong cheese and he used pork. I gave it a good because "very good" means make again and I want to try the "original" first.

  18. #18
    Quote Originally Posted by cookieee View Post
    DH got the wrong cheese and he used pork. I gave it a good because "very good" means make again and I want to try the "original" first.
    Oh, okay! Good to know! Perhaps you could point me in the recipe's direction - pretty please? It sounds yummmmmy!
    Exploring the restaurants in my backyard and cooking up a storm at MassachusEATS!
    http://massachuseats.com/

  19. #19
    Join Date
    Mar 2006
    Location
    Boca Raton, Florida
    Posts
    11,607
    Hi Reb, here it is


    Etorki Cheese Stuffed Veal Schnitzel Cordon Bleu

    Description

    Ingredients
    * 4 veal cutlets (1 lb.)
    * ground black pepper
    * salt
    * 8 thin slices ham (6 oz.)
    * 1 1/4 cups Etorki cheese,
    shredded (5 oz.)
    * 1 egg, beaten
    * 1/4 cup flour
    * 2/3 cup seasoned bread crumbs
    * 1/4 cup canola oil
    * 2 Tbsp. butter



    Methods/steps
    * Preheat oven to 200°F. Between sheets of waxed paper, pound each cutlet to 1/8" thick. Season both sides with pepper and salt.
    * Place two folded ham slices on top of each cutlet, leaving 1/4" around the edges empty. Top each evenly with ¼ cup cheese. Brush exposed edges of veal with egg. Fold cutlets in half. Pound edges slightly to seal.

    * Dust folded cutlet with flour. Dip in egg and coat with bread crumbs.

    * In a large skillet, over medium heat, combine half the oil and half the butter, cooking until butter is melted and oil is hot. Cook two cutlets until golden brown, about 5 minutes, turning once during cooking time. Remove to small baking sheet and place in oven to keep warm.

    * Add remaining oil and butter to skillet. Heat until butter melts and oil is hot. Cook remaining cutlets. Place on baking sheet. Top cutlets with remaining cheese. Bake 5 min. or until cheese is melted. Serve immediately.

    Source:http://iledefrancecheese.com/ Check out their website, $1.00 off coupons for all their cheeses.
    Last edited by cookieee; 04-12-2012 at 04:30 PM.

  20. #20
    Thanks cookieee! Excited to give it a try ... especially because I don't think I've ever tried that kind of cheese!
    Exploring the restaurants in my backyard and cooking up a storm at MassachusEATS!
    http://massachuseats.com/

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