Saturday, April 23, 2011
(the stuff on top is flavored butter - part of this recipe, not from an additional one)
I used their suggested method of not cooking the shrimp all the way (initially) as it will finish cooking in a covered bowl while you finish the rest of the dish. They were perfect! We will definitely be making this one again. (and it did take me a bit longer than 30 minutes but that extra time involved prepping the shrimp).
(camera flash washed this picture out - it is way more appetizing than it looks!)
and the two together - it was yummy!
Friday, April 22, 2011
I think the name of this dish is all wrong...first of all it is way too long. No recipe should have 8 words in the title! I like the title of the recipe that they got adapted it from..."Sopa Seca"...now that is just fun to say! I actually googled it...it is a Mexican pasta dish, our new name for it is Mexican spaghetti! It gets right to the point. I will definitely make this again...the kids gobbled it up even though I was a little heavy handed with the minced chipotles! Even though it looks like my pan was too big, when you dump all that pasta in you need the tall sides to stir it all together so that it doesn't all end up on the stove top. I think this might even be a great travel dish, if you had to take dinner to someone who maybe just had a baby or was sick. Loved it! --Carissa
Wednesday, April 20, 2011
Obviously, the first time we made this we used the saffron (that's when we bought it and the only reason we even own saffron). The second time we made it, neither of us could find the saffron so I left it out. Needless to say, since it was not cheap, we were not happy about it's mysterious disappearance. I thought that I must have accidentally thrown it away but could not fathom why or how I would have done that! (oddly enough, I just found it today....weeks later....in the spice cabinet where we had both looked!) Anyway, having made it both with and without the saffron, I have to say that the saffron does give it an extra "something" and we definitely preferred it with the saffron! (but, if you don't want to spend the money on the saffron, it still tastes good without it).
(yes, my chicken has already been partially eaten in this photo)
Here's the brand we bought at HEB...
and the little bag inside that contains the "precious" threads!
Oh well! We can't enjoy all of the ones we try!
Tuesday, April 19, 2011
Monday, April 18, 2011
We really liked the mac and cheese...and so did my 20 month old son! (who is picky) I will definitely make this again. It was very easy and very tasty. Not too much to say about it other than that!
The meatloaf doesn't look all that appetizing in this photo, but without all the proper lighting and angles, it is kinda hard to make a chunk of meat topped with ketchup glaze look good! :)
Friday, April 15, 2011
I used my cast iron skillet and it was practically spilling over, so make sure you use a skillet with a top or, what I used, a splatter screen. I will probably make this again, but I would just add a few more things. It was a little boring for us, so next time I will add some oregano and other Italian seasonings and probably some more red pepper flakes.
Monday, April 11, 2011
Saturday, April 9, 2011
Danny is not a big fan of mayonaisse so I was afraid he'd pick up on it- he really didn't! He said they were yummy :)
I didn't use Melba toast, I used Panko bread crumbs (my new favorite breading).
P.S. I didn't make all of these this week- I was a bit behind blogging :) Sorry!
I didn't have no bake noodles, and usually don't use them in my recipe, so I tried them out- don't do it! It took about 40 minutes of microwaving time to cook it enough and it soaked up every last bit of liquid from the sauce. Use the no bake noodles and it should be fine!
It had great flavor and I'll try it again the correct way- a great alternative to the usual one.
I did have a concern that I haven't asked about though...anyone else a bit concerned about all of this microwave cooking with plastic wrap on top? I thought I'd heard that that wasn't the best for us- or is it just stryrofoam in the microwave? Just a thought that bounced in my head....
We all really enjoyed the flavors of this dish. It was VERY flavorful and I think using the lamb and fresh thyme had a lot to do with it. I usually use hamburger meat and it's pretty bland.
I didn't have time to brown the potatoes but we all enjoyed it!
This was easy to make- I used red wine vinegar and slowly added the EVOO (after Darby's comment about it being too strong)- I probbly only added a 1/2 cup of EVOO.