chasingmyer Recipe Reviews (Pg. 1) - (11066601)

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Chicken Breasts in Caper Cream Sauce

Reviewed: Feb. 8, 2010
Loved this dish with a few modifications. I didn't have dill weed on hand so I omitted that. I marinated the chicken as stated to do along with lots of lemon juice. After cooking the chicken, I splashed 1 cup of pinot grigio into the pan before adding the half&half (trying to be a little healthier). I found that even when I doubled the sauce, it wasn't enough. Next time I will triple or quadruple. I also added the juice of a half of a lemon to the sauce. It took about 10 minutes to finally thicken. After the first 6 minutes of whisking, I thought it wasn't going to thicken so I added a couple pinches of flour and thats what might've helped get it thick. I served with white rice and steamed green beans. Delish!
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Fancy-But-Easy Mac N' Cheese

Reviewed: Nov. 28, 2009
This dish was delicious, but I made some changes. I took the advice of other reviewers and did not add any brown sugar and I used a white onion that I sauteed in the pan. I used Monterey Jack, Seaside Cheddar Cheese from Whole Foods, Parmesan, and Sharp Cheddar. I doubled this recipe so I used 3 cans of cheddar cheese soup, 4 cups of milk, and 1 cup of half-and-half. I used a lot of more butter than was called for as well. This was the most talked about dish on Thanksgiving day! Great hit with the kids, great hit with the adults! And the perfect pasta to go with this dish is Cellantani, they are the big wavy pasta tubes. Thanks for the recipe Nadine!
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