meg_in_quebec Profile - (12094654)

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Member Since: Jan. 2011
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Recipe Reviews 11 reviews
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
Orange Herb Roasted Chicken
This recipe is a great place to start! After reading a lot of reviews, I mixed the herbs, garlic, and orange zest into softened butter and rubbed all over the birds, inside the skin and all around in the cavity (I didn't bother with anything except brushing with butter on the outside of the skin). I shoved tons of orange into my bird, including inside the skin up between the wings and thighs. I roasted breast-side down until the last 20 min (took about two hours for two 4 lb chickens). When they first came out of the oven, the orange smell was really strong, and I worried. But the orange flavour was very subtle in the meat. The chickens turned out falling-off-the-bone tender and juicy! The white meat was more moist than some dark meat I've had. VERY pleased with my first attempt at roasting. This is a "keeper."

3 users found this review helpful
Reviewed On: Nov. 23, 2012
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