I know I haven't been posting much. Unfortunately, I've had to tighten my budget up and can't really spend money on materials or ingredients for blog posts right now.
Today, I decided to write a blog post about 5 recipes that I have made over and over again. They have become staples in our dinner menu rotation over the past 5 or so years. These are all from Allrecipes.com - one of my favorite recipe sites.
Links are provided as well as a description of each recipe and the things I have done differently than the original recipe's author.
This is one of those recipes that's so easy, you can throw it together in just a few minutes from stuff you might already have on hand. It makes flavorful, juicy chicken breasts with a nice crunchy exterior.
Tip: The only thing I do different for this recipe is to pound the breasts out so they are nice and thin. I'm not a big fan of a low crunchy outside to meaty inside ratio and pounding it thin solves the problem. If you are going to do this, you need to decrease the cooking time or it will overcook.
I absolutely hate the way Campbell's tomato soup tastes. It's sickeningly sweet and the texture is globulous and just all wrong. I use this recipe for my tomato soup needs and it's amazing. It tastes exactly the way tomato soup should taste. The pesto sets off the whole dish perfectly.
Tips: Make sure the soup is cool before blending it. This recipe once caused my blender to explode from the build up of heat within. I had burns up and down my arms. It wasn't good. Secondly, use the pesto to taste. The amount you need will largely depend on the brand you use so add it and taste it til it's perfect.
This recipe makes you look like you really know how to cook, even if you don't. It's elegant and super tasty. It has a nice lemony flavor that complements the fish perfectly and baking it in foil keeps all the moisture sealed in perfectly.
Tips: I substitute some of the butter for olive oil to make it healthier. I also top each fillet with very thinly sliced lemon with the rind still on it. The 1/8 inch slices add more flavor and make it look fancier. I also make sure to wrap each fillet in its own small foil pocket instead of putting them all in one together. Lastly, you can make rice to serve the fish over and dump the liquid from the bottom of the foil over it.
(sorry this pic is awful, hopefully I'll have a chance to make this soon and do a post on it)
I've used multiple types of fish for this recipe and have discovered that any type of mild fish will work. It's soooo yummy! I've always had it with sun-dried tomatoes, not sliced or canned. This recipe produces fish that eve fish haters are likely to enjoy. It's rich and flavorful yet is still low in calories.
Tips: watch your fish carefully when in the broiler! At least 6 inches from the flame is a must! I've never tried it with Roma tomatoes and I really don't want it any other way after having it with sun-dried tomatoes on it!
This is my fiance's favorite meal. When I first started making it, I thought the ingredients were a bit weird. Over time, I didn't care what was in it. It's yum!
Tip: This recipe can be used on other mild fish as well. You'll want it 6 inches from the heat source when broiling.