La Esposa de Cooky Recipe Reviews (Pg. 1) - (12683914)

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La Esposa de Cooky




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Delicious Artichoke Dip

Reviewed: Jan. 14, 2012
Very good. Loved that it went together in 5 minutes. During the baking time, I thinly sliced bread, then had the whole thing ready for guests in a hurry. I made it for girl's night on a work night, so the simplicity was a big bonus. It tasted great, too. Made it without any changes except I used a white onion since I didn't have a red one in the house. I will make this again for sure.
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Slow Cooker BBQ Chicken

Reviewed: Oct. 21, 2011
.The chicken was cooked perfectly, but the sauce was bland as bland can be. I will use this method for cooking chicken BBQ again, but I will not use the sauce. I had to put a ton of Tabasco on the sandwich to even get any flavor. I ended up eating all the leftovers because my son and husband were not interested after the first time trying it.
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Sour Cream Enchiladas

Reviewed: May 23, 2011
This goes together fast. I use the pre-cooked Perdue roasted, sliced chicken (that is sold with the lunchmeat/prepared foods). I chop it up a little more after taking it from the package. Sometimes if I am feeling lazy, I don't even add the chopped onion before rolling the cheese and chicken up in a tortilla. (I use Mama Lupes low carb tortillas. The best!) The first time I made it, it was a little dry, so after that, I doubled all the sauce ingredients. I put a thin layer on the bottom of the pan before placing the rolled enchiladas in the pan. Double sauce is a little bit too much, but you can't really buy 1/2 cans of soup to keep the proportions correct. The sauce is really yummy, just a little spicy from the green chiles. This travels pretty well, too, since it is in a casserole dish.
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Marinade for Chicken

Reviewed: May 23, 2011
Love this recipe. Makes a ton, so plan accordingly; you can't beat it when cooking for a crowd. I like to use boneless, skinless thighs, and the leftovers make great chicken sandwiches or slice up the leftovers and put them on a green salad/caesar salad. Super easy and the ingredients are in the pantry. I haven't modified the marinade recipe at all except to cut it in half when I have a smaller group. My extended family always loves this chicken.
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Italian Pasta Salad I

Reviewed: Feb. 6, 2011
I love this recipe. We have a big family, and I am always cooking for a crowd. This goes together in a snap, and because the key ingredients (of grated cheese and both dressings) are all equal quantities, it is easy to make a huge bowl or a small bowl without any major calculations. As long as I put the same quantity of each in, the recipe comes out perfectly. Once I have the pasta, cheese and dressings together, I use whatever produce looks best at the store--not just bell peppers. Sometimes I use cherry tomatoes or a can of drained, chopped artichokes which is wonderful. (BTW, I make it with the Dreamfields low carb pasta, and no one knows the difference.) My much beloved nieces crave this recipe. Once, when I sent the leftover salad home with my niece, her dad ate it out of the fridge. She had a complete melt-down, laying on the floor, sobbing (20 years old!) I'm sure it was hormones, but I like to think it was my salad.
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