Sonia Recipe Reviews (Pg. 1) - (19218482)

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Bacon Wrapped Pesto Chicken

Reviewed: Feb. 6, 2013
Made this last night....I did not use the oil. I know one review said that it was very messy to make, not the case at all. I'm not sure how she went about it but if they gave us every tiny detail then we wouldn't be good cooks now would we. I made my own pesto using raw pine nuts, olive oil, garlic, parmessan cheese and of course fresh basil- just eyeball it to get the correct taste and consistency. I think that was the trick for me. I used 1/2 a breast and pounded with the spike side of my pampered chef tenderizer on both sides of the chicken. The pesto spread easily with a small rubber spatula, I added just a tiny bit of salt and fresh cracked pepper, rolled it and then wrapped the bacon and then a little more cracked pepper on top-keep in mind bacon is already salty you don't want to over do it. I placed it on an elevated rack so the fat could drip down and baked for 20 minutes at 350 and then about 18 minutes more at 400. This kept the breasts moist and made the bacon crispy. Again, I'm not sure why another complaint was about the bacon not being crispy. If you look at my photo you can clearly see it is cooked crispy enough. We paired it with a simple salad but this would be great served over noodles with a touch of olive oil, garlic and parmessan or over a bed of garlic's a simple dish packed with good flavor. Enjoy!
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Turkey and Quinoa Meatloaf

Reviewed: Oct. 13, 2011
Adding to the family recipe book! I rarely follow a recipe to the dot. My variations include the following: added 1 carrot, 3 green onions, 1 tomato all diced. I like color and this added a more interesting look, texture and flavor. I also mixed the Worcestershire and brown sugar in addition to the top. Also, I broiled the loaf for a more appealing color. I did not include the tomato paste. I felt it didn't need it after I mixed the the sauce and sugar within. Kids and hubby enjoyed it, so it was a win win!!!
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