ciaraislingean Recipe Reviews (Pg. 1) - (19552922)

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Chicken and Sausage with Bowties

Reviewed: Mar. 1, 2012
This dish is absolutely fantastic! I did make some changes, though. First of all, I used 6 links of spicy italian chicken sausage and 3 chicken breasts. I sauteed the garlic in the olive oil along with a whole diced yellow onion and did not remove any of it. After I browned the chicken (which I liberally seasoned with salt and pepper) and sausage, I added one whole chopped zucchini, about 3/4 of a chopped red bell pepper, a handful of chopped sundried tomatoes, and two chopped artichoke hearts. I added the wine first and let it reduce a bit to make that wine flavor more intense and then added a large can of diced tomatoes (not drained). I reduced the sauce for probably 40 minutes and it was still thin, so I added a little cornstarch and water to thicken it a bit. I finished it with a heavy drizzle of heavy cream and chopped fresh basil. I forwent the rosemary. If you want to hide veggies from your kids or a family member who doesn't like them, in a way that they can't really be tasted, this is it! I would have included green pepper, but didn't have any on hand. It made a HUGE portion, but I froze the remainder for a later meal! It had the perfect blend of cream and spice from the sausage. A+ recipe!!
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Butternut and Apple Harvest Soup

Reviewed: Oct. 24, 2011
This was a great recipe, but I tweaked it a little. First, I cut the squash in half and sprinkled olive oil, fresh ground black pepper, thyme, and rosemary on them, then baked for 40 minutes at 400 degrees to soften the meat of the squash. I added a teaspoon of minced garlic and chopped bacon to the initial butter, onion, and leek medley. I followed the rest of the steps as written, but in the end, used heavy cream, cumin, and ginger in addition to the nutmeg. My dad hates squash, but he sure liked this! Definitely a big hit all around!
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