cathyc Profile - (10848678)

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Recipe Reviews 10 reviews
Bourbon Pecan Chicken
This was a really delicious dish and my husband and company loved it. I made a few changes based on the reviews. I made the sauce the night before with only 2 T. of Dijon, but did not change the other ingredietns. I did clarify the butter, added it to the breadcrumb-pecan mixture and dredged the chicken breasts that I sliced in thinner pieces. I did not pound the chicken. I browned the chicken in the clarified butter earlier in the day, so that I could finish it in the oven just in time to serve dinner. I reheated the chicken at 350 for 20 minutes with a little of the sauce on it. I only used 1/2 cup of butter and honestly, I have nothing to compare it to, but it was really rich with less butter. What a dish. Very impressive and if I had made the clarified butter a week ahead, this would have almost been a simple dish. The chicken was tender and I will make this for special occasions, because it is too rich for this to be a weekly meal. Thanks PGraff

0 users found this review helpful
Reviewed On: May 3, 2014
Chef John's Pasta Primavera
I made this today. It is a little labor intensive, but the next time, I know it will seem easier. I really didn't think I would like this. The basil, olive oil, broth mixture just did not seem thick enough for my tastes. One complaint: I wish the amount of basil was stated. Basil is a very strong flavor and while I love basil, the amount really makes a difference. Stating "a bunch" is specific enough and too much can ruin a dish IMHO. I substituted broccoli for the zucchini because my son doesn't like zucchini. I let the whole dish sit for a minute under foil and then brought it to the table. I put more cheese on because I didn't think it had enough flavor, but I took a small helping more and wow, what a difference a few minutes made. I really like this dish and my husband did too. I personally think that broccoli was a better addition than zucchini would have been. It has so much more flavor and it did not overpower the other veggies. What a delicious dish. Will make again.

1 user found this review helpful
Reviewed On: Apr. 13, 2014
Stuffed Zucchini with Chicken Sausage
I made this for my husband and myself today. I thought the directions were a little confusing about taking a 3/4" lengthwise slice from each zucchini. If I make this again, I will split each zucchini in half and trim good sized pieces from the ends and use those for the filling. I followed the directions exactly, but only put half the red pepper in the recipe and not any salt in the filling. I must say that I LOVE hot, spicy food, but even with half the pepper, it was so hot, I could barely eat it and my husband stopped after two bites. He was really unhappy that he couldn't eat the zucchini because it tasted delicious other than the heat from the red pepper. Next time, I may eliminate entirely or put a 1/4 tsp. in. I was going to use jalapeno chicken sausage and was fortunate I didn't. I used sweet sausage instead. Can you imagine how hot it would have been with the hotter sausage. I really think this would make a very impressive dinner. It was very filling, but I did think it was only two servings.

0 users found this review helpful
Reviewed On: Jul. 30, 2013

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