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Rachael's Chicken

Reviewed: Feb. 22, 2013
Excellent "starter" recipe. If you have a piece of chicken and are wondering what to do with it, this is a good "go-to" recipe for making chicken and keeping it very simple. What I like about it is that I can get it started, then leave it alone for awhile. The ingredients are basic, and are easily modifiable to my taste of the day. The aspect of this recipe that I am most keen on reviewing is the juicy factor, and the sauce. I made the recipe as described, and found that the chicken was tender, and the left over sauce was enough to pour over the top to add an extra dimension of "juicy" and fanciness. Step 1 was vague, so I cooked the chicken on both sides until browned, but then immediately added the remainder of ingredients and let it cook the rest of the way through. The broth and butter reduce into a nice simple sauce. Flavored only with Thyme, I found it a smidgen too bland for my taste. Thyme is subtle and earthy tasting, which compliments the chicken flavor. Other herbs that would blend well are rosemary, garlic, onion, celery, black pepper, lemon. I have made this with the addition of mushrooms, served with a side of smashed potatoes and roasted brussel sprouts. For a thicker sauce, add cornstarch or flour. I would definitely make this chicken again, especially as a means to cook chicken before it was used in or for something else.
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Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Aug. 14, 2012
Swiss chard is versatile. I was looking for a different yet still easy way to prepare this mass of green leaves and stalks. I found this recipe and decided to give it a try, which I made as stated. Using a cast iron skillet, the butter, oil, garlic and onion aroma instantly made my stomach growl. Chard stems and leaves are quite fragrant as well, further enhancing my appetite once added to the mix. Parmesan, white wine and lemon juice add a light punch of flavor above the deeper tones of garlic and onion. Overall, the combination of ingredients made for an easy, tasty side dish that went well with marinated chicken breasts.
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White Zinfandel Chicken

Reviewed: Aug. 14, 2012
I happened to have all of these ingredients on hand, so this recipe was the perfect choice in figuring out what to do with some boneless chicken breasts. I made it as stated, and it turned out moist and flavorful. It would go well with just about any side dish, or cut up on top of a salad. I really liked the use of sesame oil, yet I can see olive oil working, too. This recipe is easily modifiable, and versatile, just add less or more of anything depending on which spice taste you want to come through.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 2, 2011
I've made, shared and eaten a lot of cookies, and am always looking for a "go-to" recipe that will make a perfect cookie time, and time again. THIS is that recipe. Follow the directions *exactly*, and you will have a large, soft, chewy, sweet, balanced cookie that will satisfy fresh out of the oven, and well into the next day.--if they last that long! Tips: watch the cookies closely as they bake. They are done before they look it. You must know that cookies continue to cook after they are taken out of the oven. If they turned out too crisp/crunchy (that day or the next) then you baked them too long. Try again, Even a minute too long makes a difference. The cookie will still be quite soft in the middle. Once out of the oven, they will firm up, but be chewy in texture. These are meant to be made big, so don't go smaller and expect the same result. Enjoy!
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