Katie Compton Recipe Reviews (Pg. 1) - Allrecipes.com (16101284)

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Katie Compton

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Beef Enchiladas with Spicy Red Sauce

Reviewed: Feb. 2, 2014
I am so impressed with this recipe! I don't think there is anything that I'd change! I used large sized tortillas and the fit nice and snuggle in a large dish. My favorite thing was the red sauce. Perfect balance of flavors, I ended up putting it over the beans and rice sides! Delicious but took some time. I also want to add I used half a jar of on the border chunky salsa. I also didn't have any fresh cilantro,but still don't think I was missing any thing without it.
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Photo by Katie Compton

Braised Balsamic Chicken

Reviewed: Oct. 22, 2012
Great recipe. I have made this several times. I converted it into a slowcooker recipe for a friend who had company coming over. I used 5 chicken breast halved into 10 pieceds and seasoned both sides with salt and pepper. In a hot skillet seared off both sides till browned working in batches. I then placed them in the slow cooker and poured the balsamic tomato and onion seasoned mixture over the top. Placed on low for 4-5 hours. (This next part is optional for a thicker sauce to go over polenta, mashed potatoes or pasta.) Remove the chicken and pour the sauce in a sauce pan add 2Tbs. tomato paste and simmer till thickend. I really loved this method because I was able to make twice as much chicken, go to our kids football game and visit with her family and have a clean kitchen! Great technic!!!!!
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38 users found this review helpful
Photo by Katie Compton

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Apr. 23, 2013
I have made this dish several times and I still always love it. A lot of people have commented about simmering and reducing their sauce to much... Solution, when you make up your chicken broth, whether it be through bouillon or can, and give yourself 1 1/4cup-1 1/2cup of broth. This way you can add more liquid if it reduces down to much with out sacrificing flavor or sauce. I also keep the heat on a mere simmer not medium low, to much heat dries the chicken out. Love this with linguine as suggested by another post. Also lovely with fresh broccoli and roasted potatoes!
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2 users found this review helpful

Turkey and Quinoa Meatloaf

Reviewed: Apr. 1, 2013
I'm floored how good this recipe is! I took into account one review about the hot pepper sauce and using bbq instead. I used "sticky fingers habanero bbq sauce" 2 TBLS. I bought a reduced price 3lb ground turkey pk (85/15)and turned it into this something amazing. When I applied the glaze I left about half to top it off after it was done to seep in and "extra" glazify( made up word) it over. This is amazing I recommend it! 5 stars to any one!
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Bacon Wrapped Pork Medallions

Reviewed: Feb. 22, 2013
Seriously a little pork on pork action? HOW can you go wrong? I made this for my family for valentines day. I changed the preparation a tad. Wrapped the pork with bacon and secured it with a toothpick, then dust it with the seasoning mixture. Sear pork on both sides in a hot pan till browned on both sides(about 4 mins. each side). Place each piece on a baking sheet aknd cook in the preheated oven for about 25 mins. till cooked through.
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3 users found this review helpful

Maple Glazed Sweet Potatoes with Bacon and Caramelized Onions

Reviewed: Dec. 24, 2012
Absolutely cant go wrong with this side dish! The combination is very nice. I ended up using about 1 tsp dried thyme, and 2 small red onions thinly sliced. I also cut down the roasting time to 30-35 minutes. Since I made this a day ahead of time I wanted the reheat time not not get them all mushy and over cooked. Never again will I for myself to eat the marshmallow topped goop from a can! I will definitely be making this again!
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5 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Sep. 4, 2011
awesome recipe. I added 1/2 tsp of onion in place of the chopped, and a dash more of vinegar, other than that, perfect!
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3 users found this review helpful

Black Bean, Corn and Turkey Chili

Reviewed: Aug. 30, 2012
my kids, husband and me LOVED this dish! Quick easy delish! I plan on adding a can of crushed tomatoes next time just for bulk, but trust me it was excellent with out it! I used 1 sweet and low packet in it instead of the sugar and because i wanted the tomato more predominate I uped the salsa to 1 1/2 cups. Plan on making this again soon!
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7 users found this review helpful
Photo by Katie Compton

Chicken In Basil Cream

Reviewed: Jul. 2, 2012
What an amazing sauce! Loved every bit of it.
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2 users found this review helpful

Chakchouka (Shakshouka)

Reviewed: Oct. 5, 2010
pretty good combination. I actually did two poached eggs and added a chopped chipolte pepper. to the mix
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2 users found this review helpful

Amazing Italian Lemon Butter Chicken

Reviewed: Jun. 8, 2012
Great recipe. We have a local Italian rest. that had a dish I just had to try to replicate. So my version was boneless skinless chicken thighs thinly sliced. Capers, sliced banana peppers, sliced baby Bella mushrooms, diced vidala onion, over whole grain rotini. The sauce was perfect! Just about dead on.
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Photo by Katie Compton

Almond Pork

Reviewed: Aug. 12, 2013
Great recipe! I found a few things that needed to be slightly modified but over all it was really yummy! First with the pork my cuts were a little thicker than suggested because I decided to do more of a slow simmered pork. The pork chops did not finish cooking through properly with the given time so my solution was to up the sauce amount. There was not much of a sauce with just the wine and cream so I added 1 cup of chicken stock and added back the seared pork for about 15 more minutes on medium low till the pork was cooked through and the sauce was thickened. I served this with egg noodles and broccoli and it rounded out the meal beautifully! *Note: with the sauce add a little water if the it thickens to much or you want more. With my way, compared to others opinions on the Dijon is mellowed out A LOT with the addition of the liquids and simmering. 1 teaspoon was plenty!
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1 user found this review helpful

Basil Chicken Strips

Reviewed: Aug. 5, 2011
pretty good! I added more butter to the skillet and mixed 2tbl cider and 1tbl fresh basil. My super market has prepared basil in a tube it the refrigerated area. I love it cause i can never use up basil that a buy fresh and i end up throwing it out, so its a great way to have fresh on hand all the time. any ways about a tbl spoon of that and after it had evaporated i ended up adding a splash more to the skillet. great texture and flavor combination.
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6 users found this review helpful
Photo by Katie Compton

Spicy Garlic Lime Chicken

Reviewed: Jan. 29, 2011
pretty good, i think it needed "something" though, maybe marinate
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2 users found this review helpful
Photo by Katie Compton

Sister Schubert's® Chicken Pot Pie with Bread Topping

Reviewed: Nov. 14, 2010
with a few modifications this was a great meal. I felt it was a little heavy on the thyme i think a 1/4 tsp would have been just right. I added 1/4 tsp of marjoram (dried) and did a puff pastery crust, 400' oven for about 20mins. Will definetly make this again. Little idea, make the mix and put in a ziplock container or baggy and freeze it. have puff pastery on hand and when your ready, defrost it and assemble. Happy cooking!
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27 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Sep. 22, 2010
made this for my three picky eaters and they loved it.... my only thing about it was, how rich it was. and cooking time to get the nice bubbly browning cooked for an extra 2 mins. minor stuff but over all it was really tasty
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1 user found this review helpful

Cajun Chicken Pasta

Reviewed: May 11, 2014
This was a great recipe but I could tell, even from the 5 star ratings it needed a little tweaking. I see that most were having an issues with it being to watery my solution was simple... Add 1/2 a cup of grated parm. Not the powder stuff shredded. As it melts it becomes a thickening agent and turns the heavy cream into a rich "stick to the noodles" sauce. Other modifications that I made... Cook the chicken, remove to a plate. Cook the veggies (I added in a sliced zucchini for some umph to the dish as suggested by other reviews) removed to the same plate with chicken. Then I made the sauce with 1/2c chicken broth, 1 cup heavy cream, then one can of diced tomatoes with juices, 1/2 cup shredded parmesan simmer for 5-8mins then added the chicken and veggies with their juices to the pan simmered another 5 mins. Toss with noodles.
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Photo by Katie Compton

Catfish Etouffee

Reviewed: Jul. 2, 2012
this was a pretty good recipe however it was almost to fishy tasing for me, I also used zucchini instead of bellpepper. It was good but definetly room for improvement
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