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Southwestern Burgers

Reviewed: Jun. 2, 2009

I hate to be the one dissenter, but these were just OK for us... I liked them better than the BF did... He later refered to them as 'nasty' but I think that was a bit harsh, but have you ever heard of a burger a man didn't devour? This one went over like a lead balloon. I do however think this recipe could be salvaged, but don't know if I'll try again, might not be worth the comments from the peanut gallery =) Anyhow, I think the main problem I had with it is WAY too much cumin in the sauce... And cumin is one of my FAVE spices, so if I'm saying that, the flavor is WAY strong... I kind of had my doubts about the proportions when I was making it but thought for once in my life I'd make something as written with no adjustments... Next time I'll trust my gut... Did, however, turn the sauce into a loveley SW vinagrette for a great salad the next night, so it wasn't a complete failure =)

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Cajun Spice Seasoning Mix in a Jar

Reviewed: Jun. 1, 2009

OK, this is HOT!!! And I love super hot food, but man, is this HOT! Halfed it, but made as written except for I did add oregano, as a lot of cajun sesonings contain it and I like the herby flavor it adds. Used it in jambalaya- That was SO GOOD but borderline too hot... BF actually broke a sweat and had to add sour cream and drink milk to calm it down. Used it again on my Breakfast Hot Potatoes instead of my own seasoning blend, but used more sparingly now that I knew what fire power I was dealing with, they were fantastic. Then rubbed it on flank steak (again sparingly) that had soake 30m in apple cider vinegar and liquid smoke, cooked on the grill with corn and baked potato, made a salad... AWESOME dinner and I never turned the stove or oven on! Makes A LOT... we'll be using this for weeks to months... Good thing it's so yummy and versatile! UPDATE: Used this on my pumpkin seeds after carving this year... Oh my goodness, they are TASTY... didn't rinse just removed chunks/strings from about 3 cups seeds, tossed in 3-4 good shakes worcestershire, 1 tb melted butter, about a TB of this seasonong mix and baked spread out on a cookie sheet 50 mins 325 tossing every 10-15... SO GOOD!!! Tastes like spicy chex mix in punkin seed form if that makes any sense...

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Shiitake Angel Hair Pasta

Reviewed: May 29, 2009

This was just ok for me... Wanted to make it a main dish meal so I did add broccoli to the first part and shrimp at the very end, but those were actually the best parts. I don't know what I did wrong, but the sauce got kinda curdley and separated looking...? Once I mixed it all together it didn't look half bad, and the flavor was pretty good... BF liked it better than I did. Probably won't make again...

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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: May 23, 2009

THE BEST RIBS I'VE EVER HAD IN MY LIFE! Started them the night before by peeling off the membrane, rubbing them down with 1/4 cup apple cider vinegar + 1 ts liquid smoke... This really tenderizes your rib meat. Then rubbed them down with AR's Wally's Rib Rub (with a few personal modifications), double wrapped them in foil, frige overnight. Then picked up with this recipe... The only things I changed were to use 1/4c apple cider and 1/4c white vinegar, and I upped it to 2 tb whiskey... Didn't seem enough to me. Simmered about 2 hrs... This sauce is PERFECT rib sauce- since it's tomato PASTE based (rather than a tomato sauce/ketchup based sauce) it gets thick and coats to the ribs PERFECTLY. And it caramelizes on the grill... SO GOOD! For an 'everyday' BBQ sauce, I prefer AR's Big Al's KC Sauce, but I've got to give it up to this one for grilling ribs. I've tried MANY methods and sauces for ribs, slow cooker, oven, grill, and this is THE ONE. I will NEVER cook ribs another way! Quality of meat makes a HUGE difference when it comes to ribs though, so be picky... And wear a bib =) ***UPDATE: Did the exact same method (Wally's Rub, Scott's sauce + oven/grill) on a pork loin and it was FANTASTIC! Not AS good as the ribs, but not much is! Healthier though... Gonna do it with chicken breast tonight... That makes 3 nights in a row using this method/sauce, it's that good!

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Wally's Rib Rub

Reviewed: May 23, 2009

AWESOME!!! I did cut the paprika and salt down to 1/8c each, just seemed too much to me. And I did 3/4c brown and 1/4c white sugar. Rubbed on flank steak 20 mins before grilling last night and it was sooo good. Prepped ribs by peeling membrane, rubbed with 1/4c apple cider vinegar and 1ts liquid smoke... This really tenderizes the ribs. Then, rubbed GENEROUSLY with Wally's Rib Rub, double wrapped in foil, in frige overnight. Cooked according to AR's Scott Hibb's Amazing Whisky Grilled Baby Back Ribs from this point on. BEST RIBS I'VE EVER HAD IN MY ENTIRE LIFE!!! I'm gonna repeat the process exactly tonight with a pork loin for tomorrow's Sunday family dinner... I have no doubt it too will be extraordinary =) ***UPDATE: Pork loin came out GREAT! Did everything exactly the same (Wally's Rub, then Scott Hibb's sauce and method). Gonna do it again tonight with chicken breast. That makes 4 nights in a row we've used this rub! Steak, Ribs, Pork Loin, and now Chicken... Maybe Salmon tomorrow...? =) P.S. ONE batch has sustained us all of these meals.

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Chicken Cordon Bleu II

Reviewed: May 13, 2009

SO GOOD! I scaled it down to 2 servings. Due to some of the reviews of the chicken itself being a bit bland, I marinated it for about 4 hrs in apx. 1Tb Goulden's Spicy Brown Mustard, 1Tb Apricot preserves, 1/2c half and half, 1ts corriander, mixed well, coated pounded chicken. Rolled a Havarti slice in a Black Forest Ham, proceeded with recipe as written. Since they were quite big, I just served it with a green salad and crusty baguette. I actually got up from the table and returned with the pan so we could sop up the sauce with our bread! This one's gonna be a regular around here for sure.

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Carol's Arroz Con Pollo

Reviewed: May 11, 2009

I could tell by reading this that it was going to be too bland for our taste, but a VERY GOOD jumping off point! For people who like more plain food, you will like this as written. I added 1/2ts each onion powder, cumin and chili powder and 1/4ts cayenne. Also, chopped up a stalk of celery, a whole vidalia onion, mushrooms. Threw it all in the slow cooker on high for 4 hours total. Halfway in I added a drained can of black beans and 1c frozen corn. Mixed 1tb Masa into 3/4c heavy cream and stirred it in. Served with sour cream, chopped avocado, tomato, squeezed lime juice over, salt and pepper... FABULOUS!!!

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Hummingbird Cake III

Reviewed: May 11, 2009

Made this cake for Mom's day and it was a big hit! Made it 2-9" rounds for a layer cake... Those instructions puzzled me...??? Did 3/4c oil and 3/4c applesauce and I could tell it would've been better with all oil, but healthier and still quite moist with the substitution. Did ARs Whipped Cream Cream Cheese Frosting and it was GREAT with this cake. So much lighter than ones that use butter. I got the bigger can of crushed pineapple, mixed 1 cup into batter, drained the rest and mixed it into 1/3 of the frosting for the filling... That part was THE BEST. Next time I'll put a thicker layer of that. Coated the whole thing in sweetened shredded coconut and stuck a little hummingbird I got at the craft store in the center. Made the cakes and frosting the night before, assembled in the a.m. so it was pretty easy. BFs Mom was impressed and she's a world class cooker & baker =)

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Whipped Cream Cream Cheese Frosting

Reviewed: May 10, 2009

We haven't eaten the Hummingbird Cake I made for Mom's day yet, but this frosting is AMAZING!!! I am SO GLAD that I found it and that I read the reviews ahead of time so I was able to heed their advice. Definately whip the heavy cream until it's practically butter, about 5 mins on hi speed, scraping the sides. Get it as thick as you can. And whip the sugar/cream cheese part for about 5 mins as well, med-hi until the sugar granules have fully disolved. And although it says to fold them together, I used the mixer, on med-lo to get it nice and evenly smooth. I mixed crushed pineapple into 1/3 of it for the cake's filling and I could eat that with a spoon! Left covered in the frige overnight and it was so easy to frost in the a.m. I LOVE cream cheese frosting, but not the heavy, butter-ladden ones, This one is light, perfectly sweet and cream cheesy. I will NEVER use another cream cheese frosting recipe ever again!!! Could easily be made (almost) healthy with FF cool whip and cream cheese too.

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Szechwan Shrimp

Reviewed: May 9, 2009

I was looking to try and re-create a dish I had in NYC recently (best shrimp I've ever had!) and this sounded pretty close, except that one was creamy so I subbed heavy cream for the h2o and although it wasn't the dish I was looking for, it came out VERY good! I doubled all of the sauce ingredients except oil and used garlic powder cause I wanted a smooth creamy sauce (left green onions out too). Only did 1t cornstarch though cause the cream made it thick already. BF loved it! Served with bok choy and white rice and it was a super yummy meal... Will definately make again...

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Spinach Stuffed Chicken Breasts

Reviewed: May 6, 2009

WOW! This is GOOD! I changed up the method a bit cause I wanted to use fresh spinach... I cooked the bacon about halfway in a frying pan and then sauteed the spinach in the grease, removed from heat and mixed in the other ingredients straight into the pan. Some had mentioned that the chicken itself was a little bland and I don't like plain chicken, so I marinated it in Newman's Oil & Vinegar salad dressing cause I thought the flavor of it would go well (and it did!). Let it soak for about an hour- wouldn't let it go much longer though cause the vinegar starts to break the chicken down, but 1 hour just perfectly tenderized and flavored the chicken. So anyhow, other than that, did as directed and the outcome was DE-LISH!

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Baked Asparagus with Balsamic Butter Sauce

Reviewed: May 6, 2009

SO GOOD!!! After reading reviews I did change it up a bit though... Did 1ts soy and 1tb balsamic. Also, browned the butter first as others did and this provided a much richer, nuttier butter flavor than just melted butter would've. If you're not used to doing a brown butter, all you have to do is put it in a saucepan over medium low (4 on my stove) for about 5 minutes or until it's nutty and brown. Then spoon off the milk fat (butter foam) and discard. What you're left with is a clear, rich brown butter. Because you lose a little volume by discarding the foam, I always do a little bit more butter than called for in the original recipe. And I personally don't think this recipe needs ANY added salt and actually think it would take away from the delicate balance of the flavors. SO YUMMY!

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Marinated Greek Chicken Kabobs

Reviewed: Apr. 27, 2009

AMAZING dish!!! Came together rather easily, and tasted wonderful even though I only marinated it 2 hours. I did run the marinade through the blender before pouring it over chicken and HIGHLY recommend doing this as it incorporated the feta flavor in better than I think it would've had I left it chunky. Made this with ARs Spinach and Rice (Spanakorizo) and it was a terrific Greek dinner. Definately a keeper!

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Spinach and Rice (Spanakorizo)

Reviewed: Apr. 27, 2009

This is so good! I made it exactly as written and it came out great! I did have to cook it a little longer fo the rice to be fully cooked (used Abrorio rice), more like 30 minutes, but it was well worth the wait. Made it with ARs Marinated Greek Chicken Kabobs and it was a FANTASTIC dinner! BF LOVED it! Will definately make this one again, and often. I know Greek's use this as a main dish, and I'll do that sometime too since it's so hearty and yummy. THANKS!!!

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Absolute Best Pancake Syrup

Reviewed: Apr. 26, 2009

OMG... SOOO GOOD!!! BF didn't like it as much as I did, he went with maple syrup on his 2nd piece of french toast, but I thought it was awesome! I did alter it a bit based on reviews and what I had on hand... I made a half batch, but did the full amt of cinnamon, also cut back the sugar by 1/8c. Didn't have buttermilk so I used heavy cream (considered using a buttermilk sub, but couldn't bring myself to add vinegar to this!). Also, some mentioned it being too thin so I added 1/4ts cornstarch+ a few drops of h2o and I thought it was still a tad bit thin so next time I'll try it with 1/2ts cornstarch (and buttermilk!). As it cooled, it did thicken up a bit though... I saved the leftovers and we'll have it with vanilla ice cream and bananas for dessert tonight...MMMMM!!!

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Scrambled Eggs Done Right

Reviewed: Apr. 25, 2009

This is THE recipe for perfect, fluffy, yellow (not browned!) scrambled eggs. Mayo is the key! I often put a splash of milk instead of h20, and don't measure so I may not be exact, but it's pretty hard to screw up scrambled eggs! I've tested so many different ways of making them over the years- in the grease from the bacon, with sour cream added in, just milk, seasoned, etc. but a glob of mayo and a splash of h2o/milk, cooked in butter, produces PERFECT scrambled eggs! And they're right about putting the salt & pepper on at the end, I always added it into the raw eggs, but I was doing it wrong! It's better just on the finished product. I'm a pretty darn good cook and never thought I'd need a recipe for something as simple as scrambled eggs, but I guess I've still got a few things to learn :) TIP: Whisk/fork the mayo and liquid (h2o or milk) together FIRST, then add the eggs... This results in a smoother, creamier mixture without the chunks of mayo.

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Best Lemonade Ever

Reviewed: Apr. 22, 2009

This really is the 'best lemonade ever'... Although home made lemonade is only 3 simple ingredients, this is just the right proportions... Sweet and tart, not too watery. My favorite is to use Meyer (sweet) lemons. Also, I've put sliced fresh strawberries with sugar, let sit in frige overnight or longer, then add to lemonade for the 'best strawberry lemonade ever'!

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Cherry Ham Glaze

Reviewed: Apr. 12, 2009

I think this is my new favorite way to glaze a ham! I baked the ham in a roasting bag (which keeps the ham SUPER moist) with 1 cup each pineapple juice and honey and the seasoning packet from the ham. Then, removed it from the bag and juice to glaze it for the last half hour. I got fancy French cherry preserves and used the ham juices in place of h2o and instead of the individual spices, I just used TJs pumpkin pie spice which has the spices called for in this as well as ginger and cardamom. The flavor of the glaze was out of this world, but I have to say my favorite part is the gorgeous color it provides. Dont skip the corn syrup! Corn syrup we buy in the store is NOT the same as High Fructose Corn Syrup (which is bad) and that's what gives it the nice shine you want from a glaze. Absolutely perfect!

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Microwave Caramel Popcorn

Reviewed: Apr. 11, 2009

Flavor on this, excellent, but for some reason mine was soft. Once fully cooled I put it in ziplocs, but it never did get crunchy. Next time, maybe I'll try pouring it out onto a greased cookie sheet and then toast it up in the oven for a few minutes, but I don't know if that would melt the caramel off and ruin the whole thing... Since it was so easy and still tasted so good, I still give it 4*s, but if the texture was crunchier I would've given it 5.

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Potatoes Au Gratin with Fennel and Bacon

Reviewed: Apr. 9, 2009

Pretty darn good... I was intrigued and leery about fennel, basil and nutmeg together in an au gratin, but it works! The fennel provides an almost root-y flavor that immediately made me think that this would be an excellent fall time dish, but no matter what time of year, it's good. I used the bacon grease for part of the fat in the roux and cut back on the cheese some. Added a little more seasoning, sprinkling the layers with seasoned salt, onion powder and pepper. Also put chopped red onion in with the fennel. I still like my old stand-by au gratin the best, but this one will definately be made again.

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