carablossom Profile - (18740128)

cook's profile


Home Town: Houston, Texas, USA
Living In:
Member Since: May 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Southern, Dessert
Hobbies: Walking, Reading Books, Painting/Drawing, Charity Work
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Recipe Reviews 37 reviews
Easy Mac and Cheese Muffins
Fantastic -- I've tried a few mac n cheese recipes that either (a) was too much work for the end result or (b) simply wasn't better than the oft-detested blue box (but which I love). This? Still some effort but totally worth it to me! I used Mexican blend of shredded cheese, then shredded my own mozzarella (effort!), and also added a box of frozen spinach that I zapped in the microwave (but didn't squeeze out -- will change next time). I didn't add the excess liquid to the muffin cups before baking, since I thought the water was from the spinach; unfortch, the pasta at the cup edges dried out, but everything at the bottom was deliciously soft. I loved this so much, I ate it all without freezing any for my daughter's lunches (my original intent in making this :D) Yum!

0 users found this review helpful
Reviewed On: Mar. 24, 2013
Pesto Chicken Penne Casserole
Amazing. I got so many recipe requests after I served this at a girls night -- I was in charge of feeding 19 women for dinner, and one friend made a baked spaghetti dish, and I made this recipe and also this spinach artichoke lasagna. This indeed made more than a deep-dish 9x13 (enough for a decent 8x8 for me & the hubs) -- like the reviews suggested, I halved the pesto (7 oz. total) and used a sun-dried tomato version, and fire-roasted diced tomatoes (just bc it sounded yummy). I'll probably also use 3/4 or half the alfredo sauce next time, since it was a bit rich for me, but *everybody* loved it the way it was. I also prepped all of this the night before and stuck it in the fridge so all I'd have to do was pop it in the oven for the party -- came out perfect! And, btw, I also accidentally skipped the milk, and maybe that's why the alfredo sauce was too rich for me :D Will.absolutely.make.again!

7 users found this review helpful
Reviewed On: Mar. 4, 2012
Chicken with Garlic, Basil, and Parsley
Okay, so I used this mostly as a base, because I had chicken, fresh basil, and fresh parsley I needed to use up. I roughly chopped up the basil + parsley, and tossed it in my mini food processor along with a glug of oil and the 4 cloves of thinly sliced garlic, and pulsed until everything was uniformly. In the bottom of my 9x13, I added salted and pepper, sliced onion, and 1/3 of the herb mixture; then I laid down the frozen chicken breasts, topping those with the herb mix, more sliced onions, some salt and pepper, and grape tomatoes (some sliced in half, some just thrown in there). Baked for 30 minutes covered, and 20 minutes uncovered. De.licious.

3 users found this review helpful
Reviewed On: Feb. 16, 2012

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