Pillsbury
Prep Time: 20 Min
Total Time: 2 Hr
Makes: 24 servings
Tuesday, September 27, 2011
Daily Recipe Round-up for September 27, 2011
If anyone makes one of these recipes, I’d love for you to let me know, give me your thoughts and even take a picture or two. I’d LOVE to start posting updates from other cooks, such as myself. Don’t worry if it isn’t perfect. That’s the point of this blog.
Bruschetta Chicken Bake
Recipe modified by You Want Me to Cook? – March 18, 2011
I caught this picture at the perfect moment when the heat was coming off of it. The chicken looks juicy and tender and the topping looks crisp and inviting. It didn’t have a very savory smell… you know the kind that makes you want to start scooping it into your mouth without utensils
Recipe originally published by Kraft Food & Family – Fall 2008
Much like I became addicted to mushrooms after a lifetime of disliking them, I have suddenly felt the urge to eat as many tomatoes as I possibly can. I don’t know if some switch got flipped in my brain that said, “Hey, you need to eat tomatoes now” but I can’t seem to get enough of them. Of course, I still don’t like them on sandwiches, but I figure if I live to be 80, maybe then I’ll want them on my turkey and cheese.
Several things attracted me to this dish. If I’m being totally honest with myself, one of the main reasons was the ease of the recipe. While I enjoy cooking, there are days I just want to be able to throw something in a dish and cook it without a lot of preparation and fuss. This dish definitely fit those criteria. Next, I do enjoy bruschetta and was excited to try a variation on the appetizer. Finally, I occasionally enjoy stuffing but never have a good reason to make it other than around Thanksgiving. This gave me a perfectly good reason to buy it.
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| © You Want Me to Cook? Bruschetta Chicken Bake |
Monday, September 26, 2011
Daily Recipe Round-up for September 26, 2011
If anyone makes one of these recipes, I’d love for you to let me know, give me your thoughts and even take a picture or two. I’d LOVE to start posting updates from other cooks, such as myself. Don’t worry if it isn’t perfect. That’s the point of this blog.
Every Day with Rachael Ray
Perfect meal for a chilly night!
30-minute meals
4 Servings
Skirt Steak with Mustard Sauce and Puffed Cheddar-Rice Casserole
Recipe modified by You Want Me to Cook? – March 17, 2011
For a commentary-free and printer-friendly version of the Skirt Steak with Mustard Sauce recipe, please click here.
For a commentary-free and printer-friendly version of the Puffed Cheddar-Rice Casserole recipe, please click here.
Skirt Steak recipe originally published by All You – February 2011
When I was still motivated enough to try to cook an entrée AND a side, I matched these two delightful recipes together. I was driven by the yummy skirt steak recipe. It was quick recipe and the picture in the recipe looked delicious. However, I didn’t want to do a salad & potato… it seemed like a cheat. I do that on a regular basis anyway.
I kept flipping through the magazine and found the puffed cheddar-rice casserole and it looked appetizing and was different. Who doesn’t like cheese and I had never really attempted a soufflé type of dish. The two seemed like they would pair together nicely and a meal was born.
Before I get into the recipe, I thought I’d talk a little about your neighborhood butcher. I went through school with the grandson of the local butcher in the tiny town I grew up in. The nicest guy you’d ever meet, and unfortunately he recently passed away which was a loss to the town (RIP Mr. Welch). If you don’t see what you’re looking for in the meat case, don’t be afraid to ask him/her if they have any in the back or if they can cut you what you are looking for. Just be nice about it… they are busy and usually covered in raw meat juice. If they can’t cut it for you, they will be more than happy to let you know what cut of meat can be substituted for your dish – which is what happened in this particular case.
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| © You Want Me to Cook? Skirt Steak with Mustard Sauce and Puffed Cheddar-Rice Casserole |
I was so happy with the way my steak turned out. It looked juicy which is usually an issue for me. I ALWAYS seem to dry out my steak. Also, the sauce smelled great and I’ll admit to “accidentally” sticking my finger in it to try it before I took the picture.
The rice casserole, well it didn’t look as appetizing as I hoped. It seemed a little dry when I was taking it out of the dish. I thought it was going to be a little more oozy-cheesy and fluffy. I still was optimistic about the taste though.
Sunday, September 25, 2011
Weekend Recipe Round-up for September 25, 2011
I realize that with all of the e-mail newsletters and magazines I get, that there is NO WAY I can make every recipe that I come across. Therefore, I’ve decided to collect all of the e-zine recipes for the day (or weekend) to give all of you even more ideas for cooking.
If anyone makes one of these recipes, I’d love for you to let me know, give me your thoughts and even take a picture or two. I’d LOVE to start posting updates from other cooks, such as myself. Don’t worry if it isn’t perfect. That’s the point of this blog.
Taste of Home
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© Taste of Home |
Prep Time: 35 minutes
Bake Time: 20 minutes
2 servings
15 Reviews – 94% said they would make it again
Saturday, September 24, 2011
Praline Pumpkin Dessert
Recipe modified by You Want Me to Cook? – March 17, 2011
Recipe originally published by Betty Crocker on Monday, November 17, 2008 via e-mail
I don’t always eat healthy food. In fact, I’d say that I only eat healthy about 50% of the time. I guess I’m confessing all of this to you because I have a stockpile of desserts just like this one. Sometimes I try to slim them down a little and sometimes I don’t.
This is one of those times that I don’t (well for the most part).
I was attracted to this recipe because I LOVE pumpkin desserts and a pumpkin crumble was impossible for me to pass up. It also didn’t seem like a lot of work, so I was sold.
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| © You Want Me to Cook? Praline Pumpkin Dessert |
It doesn’t look bad. In fact, if you didn’t have another picture to compare it to, you’d think it looked great. My problem is that it has the appearance of pecan pie instead of pumpkin. Also, my square doesn’t have the same amount of height as the one from Betty Crocker. I don’t know if I did something wrong or if Betty’s square was altered in some way.
Thursday, September 22, 2011
Broiled Tilapia with Thai Coconut-Curry Sauce
Recipe modified by You Want Me to Cook? – March 16, 2011
For a commentary-free and printer-friendly version of it, please click here.
Broiled Tilapia with Thai Coconut-Curry Sauce recipe originally published by Cooking Light on Wednesday, February 11, 2009 via e-mail
Not too long ago, I bought a ridiculous amount of tilapia. It was a great deal (on top of the usual inexpensive price of tilapia) and I couldn’t resist. Of course, now I had a ridiculous amount of tilapia to cook. I originally couldn’t decide if I wanted to make this dish or not. On one hand, it has a bunch of my favorite things: red peppers, curry, coconut milk and basmati rice. On another hand, the fish is broiled and I’ve only experienced disaster with broiling fish. It always ends up too dry. On yet another hand, it is a full meal at around 500 calories.
What to do… oh, what to do.
In the end, my desire to eat low-fat curry and use up some of my tilapia won out.
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| © You Want Me to Cook? Broiled Tilapia with Thai Coconut-Curry Sauce |
My tilapia is swimming in the sauce and I SWEAR that it is the serving size given by Cooking Light. I believe my nephew said, “WTH – Heck?” (Yes, he added an additional “Heck” on to the “What the Heck”. Cut him some slack – he’s only 10.)
So floating fish aside, I wanted to eat it immediately. It was bright, had a lot of texture and it smelled fantastic!
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| © Cooking Light |
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