Jody Ballard Recipe Reviews (Pg. 1) - (1673954)

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Jody Ballard



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Easy Chicken Enchiladas

Reviewed: May 21, 2015
Four stars because I think it would be too bland without adjustments. I changed this up a bit, but this is a good, easy baseline recipe. Here is what I did: Spread a light layer of enchilada sauce over the bottom of a foil-lined 13x9 pan. (Forgot to spray it first with cooking spray and that would have helped after baking.) In a saucepan, mixed 8 oz of sour cream, a jar of salsa, a 15-oz can of refried beans, and the chicken. Heated enough just to take the chill off the sour cream. To be more traditional, I used small corn tortillas, and had ample filling to roll enough to fill a complete pan. I then poured the rest of the enchilada sauce on top, then shredded Mexican style cheese (only used about 1-1/4 cups). Baked around 45 mins until the cheese was lightly brown. After plating, topped with a little bit of sour cream, parsley (did not have cilantro), and some left over tomatoes and peppers from the rice recipe below. The enchiladas were DELICIOUS and so easy! For a side dish, I drained the juice from one can of Rotel canned tomatoes/chilis and added enough water to make two cups. I placed one cup of brown rice in my rice cooker, added the liquid, and about half of the remaining tomatoes/chilis from the can. (Used the other half to top the enchiladas.) This was good, but next time I will use more spices to the rice, like chili powder or cumin. In the end, a great easy meal with easy cleanup. Thanks for sharing the recipe!
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Never Enough Green Bean Casserole

Reviewed: Apr. 6, 2015
Five star rating from the 16 people that I presented this great dish to at Easter Dinner yesterday. I was a little stressed because I only knew four of the guests personally, and the others were from all over the U.S. If you are looking for a dish to please men -- this is it! All loved it at my party, but the 18-40 yr old men fought over the leftovers. (IMO - kinda wierd for green beans LOL) I did use Kraft Old English jars of spread instead of Velveeta, but nothing else was changed. Also, I would bake at 350F (or 375F) instead of 325F. I have an oven thermometer and it took FOREVER to get the outside edge bubbly at 325F. Thanks, Deb! Delicious recipe.
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No-Fuss Turkey Noodle Soup

Reviewed: Feb. 14, 2015
Fantastic recipe! I did have to substitute a few things, but the results were fantastic. I also doubled the recipe, so now have many smaller containers in the freezer for future lunches/dinners. Subs: Did not have summer savory so used oregano. Did not have regular chipotle powder so used McCormick Chipotle & Roasted Garlic grill blend. Did not have sherry, so used dry white wine I simmered the turkey carcass all night so had decent stock, but I also added some Kitchen Stock and water. I definitely agree with the earlier poster about sauteing the veg's in butter, and then simmer in broth/stock. The tip from me: if you can find them, use noodles from My local small grocer carries them (for their soup) and they are best egg noodles I've ever eaten. Thanks, Tonya, for sharing this wonderful recipe.
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Baked Split Chicken Breast

Reviewed: Jan. 5, 2015
I had four large chicken breasts and struggling for yet another way to cook them. I stumbled on this simple recipe and the breasts were FABULOUS. I will use this recipe going forward. I am sure that the rosemary made the difference, but it was something that I have forgotten to use in a while. BONUS: the house smelled delightful while they were baking and boosted everyone's appetite. Thanks for sharing this great, easy recipe.
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Mom's Buttermilk Pancakes

Reviewed: Sep. 19, 2014
Thank you so much for sharing a Buttermilk Pancake recipe that is exactly like my Grandma's. My ten+ years of searching is finally over. TIP: Make more than you need. When the pancakes are cool, toss them in the fridge or freezer. Hungry? Throw a couple in the toaster. YUM
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5 users found this review helpful

Easy Baked Tilapia

Reviewed: May 15, 2012
I don't cook fish as much as I should, especially since tilapia is always a bargain here in FL, but this easy recipe has convinced me to try it more often. I did not have Old Bay, but used Mrs. Dash Spicy Blend. Poured a couple TBS of canola in the 13X9, tossed the fish fillets, sprinkled liberally with the Spicy Dash (salt-free), lightly sprinkled w/sea salt, and covered the fillets completely with thin slices of a fresh lemon. Filled in all remaining space in the pan with frozen mixed vegs (chopped broc, red/yellow sweet peppers, zucchini) and dotted them with butter. Covered and baked at 375 for 40 mins while brown rice was cooking. Absolutely awesome and healthy meal. I had leftovers tonight and that was equally as good. This will be a weekly meal for my house.
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Rich Make-Ahead Turkey Gravy

Reviewed: Nov. 23, 2010
This is 5-Star Restaurant kind of Gravy! The only reason that I'm giving this a 4 instead of a 5 is because you need to change your recipe description to warn that this isn't for beginning cooks. The instructions nor ingredients aren't difficult, but this took me (an ntermediate cook) over four hours, and five pots/pans/bowls, to complete. Scrumptious! Delicous! Best ever gravy! But a LOT of work.
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24 users found this review helpful

Italian Chicken and Peppers for a Crowd

Reviewed: Mar. 22, 2010
Easy enough, but way too bland! However, I substituted the recommended spaghetti sauce with another favorite that I had on hand. Still, I am going to try to rescue the rest of this tomorrow by adding tons of italian spices, red pepper flakes, and whatever else that looks promising.
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Margaritas on the Rocks

Reviewed: Oct. 1, 2006
Since I'm not a big fan of bottled sweet & sour nor triple sec, I was hesitant to try this recipe, but they are the BEST (maybe it's the Grand Marnier?) and everyone I've served them to has asked me for the recipe.
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