I loved this recipe. Very easy to pull together, but it tasted really fresh. Billy commented that it didn't reheat very well the next day, though. Mild bummer.
OH MY GOD. This is maybe one of the best things I have ever made. I did make a few modifications to the recipe, though. Rather than make 24 slider patties and use a serving of 2 sliders with 2 patties on each roll, I just made 6 patties and made each serving size 1 patty on 1 roll. Nice and simple. I used regular, unflavored breadcumbs rather than panko. Without a doubt, the key to this recipe is the fresh basil. We are lucky enough to have a fresh basil plant in our apartment, so I had that on hand, for free. I'd splurge for fresh basil from the store every once in a while for this recipe, but I definitely don't think this recipe would be as impressive without it. Something to consider. It also reheated like a champ.
Very yummy. Cider was a heck of a lot more expensive than apple juice, so I used the juice plus one tablespoon of lemon juice in place of the cider. I added the lemon juice because that's what Chef Google told me to do to make the taste of the apple juice mimic the cider. I have no idea if it made a lick of difference, but I did it. The rice was super delicious, too.
Pretty good, but nothing terribly amazing. It came together really quickly, which was nice. We've had a lot of jambalaya-like dishes this winter, so I think we were both just kind of over this dish.
Really flavorful, and really simple. The only thing I didn't like was the fact that I had to cook the chicken on the stovetop and in the oven. I get grumpy when that is called for in a recipe, as it clutters up the kitchen with extra dishes that my lovely husband graciously washes every night. So while it's not a pain for me when it comes to washing, it's kind of an annoyance in general. I'd make this recipe again, for sure.
So there you have it! Which of this week's recipes do you think you would be most likely to try? Any Cooking Light recipes you think I should explore?
Cooking light is totally lying to you about the roasted chicken thighs. Just use a dutch oven or an all-metal (cast iron?) skillet and you won't have to move the chicken around from dish to dish. I have a le crueset dutch oven and skillet (you don't need anything that fancy, just to give you an idea of what would work) and I brown meat in either one of them and then pop them straight into the oven to finish cooking. I pick the skillet if I don't want a lid (ie thick pork chops), and the dutch oven if I want to cover the dish to let it braise (ie short ribs).
In your case, when the chicken is done, pull the pot out of the oven, plate the meat, and proceed to use the drippings to make the sauce in the same pan, as the recipe describes. BOOM, you're done. One pot.
Its actually a really nice technique--you get the tasty browning flavor, but keep the meat moist by finishing it in the oven. I do it all the time.
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Love all these Cooking Light recipe reviews- I'll definitely have to try the sliders- they sound amazing!
ReplyDeleteoooh I'm definitely going to put those sliders on my list.
ReplyDeleteMmm the meatball sliders sound great!!
ReplyDeleteCooking light is totally lying to you about the roasted chicken thighs. Just use a dutch oven or an all-metal (cast iron?) skillet and you won't have to move the chicken around from dish to dish. I have a le crueset dutch oven and skillet (you don't need anything that fancy, just to give you an idea of what would work) and I brown meat in either one of them and then pop them straight into the oven to finish cooking. I pick the skillet if I don't want a lid (ie thick pork chops), and the dutch oven if I want to cover the dish to let it braise (ie short ribs).
ReplyDeleteIn your case, when the chicken is done, pull the pot out of the oven, plate the meat, and proceed to use the drippings to make the sauce in the same pan, as the recipe describes. BOOM, you're done. One pot.
Its actually a really nice technique--you get the tasty browning flavor, but keep the meat moist by finishing it in the oven. I do it all the time.
I'm really sad about the lemon shrimp scampi not reheating well, because otherwise I'd be all about it!
ReplyDelete