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meg_in_quebec


meg_in_quebec
 
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Member Since: Jan. 2011
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Recipe Reviews 13 reviews
Chicken Asparagus Roll-Ups
This was super-easy and quite tasty. Followed the recipe for the most part. I don't really measure unless I think it absolutely necessary (I didn't think it absolutely necessary for the sauce), I substituted dill for tarragon (hubby isn't wild about some herbs, and I know he likes dill), used lemon juice from the bottle instead of fresh lemon (therefore no zest), I spread a bit of the sauce on the chicken before rolling up the cheese and asparagus, and I didn't cook the asparagus at all before rolling it up in the chicken. I also was a bit gunshy of the high temp in the oven, so mine ended up cooking for about 33 minutes at 400°F. Hubby and I were both fans. I think it's a lovely, versatile preparation method for chicken and veggies, and I can see myself playing with this a lot in the future (the best recipes to me are really just a great starting point for making a meal my own). I may try substituting Greek yogurt for mayo, and perhaps low-fat mozza for provolone to try to get the saturated fat down into a more reasonable range. Also thinking about a quick pan-fry of the outside of the roll before baking, as crunchier panko would have been nice.

0 users found this review helpful
Reviewed On: Jun. 10, 2015
Grilled Tilapia with Mango Salsa
I've made this twice now for lunch dates with friends, and it was a hit both times. Easy and delicious (SERIOUSLY easy, I think the hardest part is cutting up the mango). The only change I made the second time was to dial back the cilantro just a little in the salsa. Prepped the salsa the day before, marinated the fish for an hour or two before cooking, and it made for a great, light, summery meal out on the deck. The oil in the marinade will make the grill really flare up, so beware. One friend got a good laugh at how I just sort of tossed the tilapia at the grill from almost a foot away. The fish may kind of fall apart on the grill, but that's not a fault of the recipe. We have a thingy, a metal plate with small holes in it, that we can place on the grill, and I may use that in the future so it's easier to flip and recover the fish. Big hit and will make again.

0 users found this review helpful
Reviewed On: Aug. 15, 2014
Chicken With Mushrooms
This is a GREAT base, as others have said. I prepared it mostly as written, but added the can of mushroom soup and some white wine, seasoned salt, and black pepper to the chicken stock. I also included an obscene amount of sliced mushrooms, some sliced onions, and a thick layer of spinach. Didn't cook the veggies at all beforehand, and they came out just perfect. Easy, moist, and delicious. We will eat this many more times in the future.

2 users found this review helpful
Reviewed On: Feb. 22, 2013
 
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