donnaquixote's Recipe Reviews
Posted 7/20/2008 2:34:10 PM
Grilled Cheese-Stuffed Turkey Burgers
Love this recipe. Check out the recipe for Grilled Cheddar Burgers and Veggies as it's similar (each portion is cooked within a wrap of aluminum foil. We didn't feel the jalapenos would add enough heat so we substituted serranos (seeded)) instead. Also, rather than store-bought salsa I made a quick fresh pico de gallo (fresh onion, tomato and cilantro, chopped, garlic powder). Other than those substitutions, this recipe was followed. The result? Fantastic! The cheese melts right into the burger, and the flavor is just intense and the meat juicy. I never want another dry hamburger again, and I'd be pretty happy eating nothing but this great turkey burger recipe.
Posted 7/6/2008 3:57:13 PM
Green Beans with Browned Butter
My favorite dish, green beans almondine, with a twist. The twist is twofold: first you brown the butter, you don't just melt it. That gives a new dimension of flavor, similar to a rich caramel. The nuts (I had only almonds instead of pecans) actually become browned and bring so much flavor. I was a little low on lemon zest and used 1/2 of a miniature lemon to flavor the beans. I cannot wait to try this recipe with pecans. It just tasted so rich and flavorful, and it went well with the Grilled Lemon Thyme Chicken recipe here on Betty Crocker.com.
Posted 7/6/2008 3:54:08 PM
Grilled Lemon Thyme Chicken Breasts
A great way to use boneless chicken breasts with lots of flavor and very tender. I rubbed the ingredients onto the chicken in a big bowl. The mix contains lemon zest which is really a very dryish paste, and combined with the thyme, there is every reason to consider this more of a rub than a marinade. The flavor is very light and mild and not overpowering. I would have liked a little more flavor though. I'm not a huge chicken breast person but I liked it. My husband liked it more. I think he felt for chicken breasts, it's easy to be bored. We had this with the Green Beans with Browned Butter recipe also on Betty Crocker.com. Fresh and healthy, the whole thing took just 30 minutes to make and we got to cook together, which I love.
Posted 7/1/2008 9:32:51 PM
Maple-Mustard Glazed Chicken
Absolutely the best grilled/barbecued chicken I've made. Directions were so easy to follow. I followed it exactly and got the most delicious chicken with the juices sealed in practically. I love the crispy skin and tender juicy meat, even gnawing on some of the bones to taste the flavor (don't tell Miss Manners). I used medium setting on our gas grill and ended up flipping the chicken just twice (cooking 30 minutes, half way between the 20 to 40 minutes) after the initial 15 minute grill period. I did not have any extra sauce because I generously applied the sauce as a glaze. Do not forget to sprinkle the chicken with seasoning and cracked pepper, it does add the base of a fantastic flavor. The only improvement I'd make is to seek out some pure maple syrup, and not the high fructose corn syrup based ones.
Posted 6/30/2008 8:59:57 PM
Grilled Fish Tacos
We purchased one pound of Canadian fresh caught Pacific Snapper for the fish. We used an oiled (olive oil, not cooking spray) fish cooking pan with the holes in it and when the fish was flaky yet still moist, we took it off. After following directions, I needed a little more spice than directed. I thought the fish would be done, as it met the recipe cook test, but fish seemed too drippy/juicy. It seemed that the flavors of the cumin/pepper could have ran out with the juices. Also, we seem to be having problems keeping the fish warm when adding cool sour cream and guacamole toppers. Still, the tacos were way fresher and better than restaurant tacos. The add-ons we used were: sour cream, homemade guacamole with serrano chiles, fresh lemon, salt, fresh cracked pepper, garlic powder, minced tomatoes, onion, Cholula (Chili Garlic), and fresh limes. Side dishes were homemade fideo soup and seedless watermelon.
Posted 6/30/2008 12:10:11 PM
This was the best side dish I have ever made, and it really impressed the DH since he usually isn't into the soup stock-based creamy pasta or rice sides. I have already stocked up for the next batch to make this week. This side dish was served with wild caught salmon which was grilled on a gas grill. In making Spinach Orzo, first, I changed the orzo to oriecchiette (for availability reasons only). Second, I used home made soup stock from the leftover whole chicken parts (back and butt) from another recipe. Third, I would suggest you only use fresh ground parmesan cheese and not the shake-can variety. I know it's a little extra but it has a flavor that's so totally powerful. Fourth, I used fresh spinach leaves from a salad bag. We cooked this outside on the gas side burner of a gas grill and kept the temperature low enough to just simmer the contents. We stirred every 5 minutes. The result was an amazing creamy textured pasta, which had completely absorbed the flavored spinach juices and stock. The spinach was perfectly smooth, the pasta was slightly soft and also slightly chewy, and the soup stock and spinach juices combine for a glossy, creamy base. Even though you can get a creamy packet for a side dish (various store brands sell flavored instant boxed or bagged kinds), this one doesn't have any milk products but it still has that rich flavor and creamy texture, but without the lactose. Anyway, Spinach Orzo has so much more flavor and doesn't rely on any additives, I'm so glad I have this recipe. The only downside is the prep for me was a little longer than given.
Posted 6/30/2008 11:36:46 AM
Grilled Cheddar Burgers and Veggies Packs
Overall, not bad. Very fun to make and the grilling of the foil packets was effortless on the gas grill. The cooked patty is similar to a meatloaf as far as flavor. Yes, very juicy. The meat juices and the cheese melts out of the patty onto the potatoes, and they end up tasting a little au gratin. I didn't find the flavor bland and I'm definitely a flavor & spice addict. However I accidentally doubled the sliced scallions in the patties. Also in addition to the peppered seasoning on top, I sifted a generous amount of sweet Szeged paprika (from the red and white paprika cans). The directions are a little foggy as to where to lay down the potatoes. I tried to leave over an inch margin around the potato slices so the folds wouldn't encroach the food. My kids who are 4 and 6 are pretty adventurous eaters and even without green onions in and on their meal, they ate rather sparingly unfortunately. Fortunately they had their grilled corn on the cob to munch on. Clearly the best side dish for this main course if you can fit the ears on your grill. PS the corn was direct for 10 minutes in foil and indirect for 20 more minutes (on top rack). http://i20.photobucket.com/albums/b239/bluviolet/Food/DSCF4118.jpg http://i20.photobucket.com/albums/b239/bluviolet/Food/DSCF4121.jpg