First, it was really easy. The only thing I didn’t like about it was cutting in the butter. I’m sure I’ve already told all you this, but I don’t quite understand what that means. I end up getting some butter pieces and a whole lot of flour… Perhaps I don’t cube the butter small enough? Or maybe I’m just doing it completely wrong? I don’t know. But it didn’t look how I would assume the topping would have looked.
Another thing, make sure you have all the ingredients before starting. My wonderful fiance had to make a special trip to the store to get sugar.. I know right how did I not have sugar? This I do not know, but I had started combining the ingredients in a bowl before I realized I didn’t have any. Funny thing, the egg froze on top of the rhubarb since I didn’t get it mixed quick enough.
Overall, this was a pretty easy recipe to make. I probably wouldn’t make it again, sticking to the traditional apple cobbler or something, but everyone seemed to enjoy it at the party.
Next, the almond cream. I am not a fan for whipping my own cream. However, this time around I think I’m getting better at it. The cream formed the peaks pretty quickly after adding the sugar and extract, and I was pleased with how short of time it took. I did make the mistake of putting too much almond extract in it, and the end taste was a little off, but other than that the recipe was a success. It was delicious and perfect for the second christmas party I went to over the weekend.
With all the excitement... I forgot to grab a picture of it. But here's a picture of what it looks like in the cookbook. Close enough right? (Probably better).
The tomatoes and onions and everything had to simmer for 15 minutes, then added chicken back and simmer for another 15 minutes, then add mushrooms and simmer for another 15 minutes. It felt like it was never going to be done, but by the time it was, the chicken was perfectly cooked and everything tasted so amazing. The only thing we didn’t half were the mushrooms because I didn’t want to waste the rest of the package.
I thoroughly enjoyed this chicken and will make it again in the future as well as recommend it to you readers to make for dinner as well. Loved it for sure.
Since we had to purchase a large package of chicken at the store for the Arizona chicken, we had some chicken leftover and I decided to just make another recipe with it! Artichoke chicken was next on my list so that’s what I planned for. The entire time I was reading the recipe online and making my grocery list, apparently it was the wrong recipe. Once I went shopping and got back to my house to read the actual cookbook, I realized that this was a casserole recipe rather than a chicken and artichoke recipe like the one I was looking at online.
Ya know what? It worked out, because I had all the ingredients already at my house. I’m not sure how I got this lucky, but it was fabulous. I even had the cream of chicken condensed soup that I never ate when I got my wisdom teeth out. I like this recipe better than the one I had planned on making because it only had to bake for like 35 minutes (20 since I halved the recipe). So dinner was ready very quickly.
There isn’t much taste to this recipe though, it pretty much just taste like chicken (surprising huh?). I had to use mozzarella instead of cheddar because that’s what I already had, but the cheese shouldn’t matter right? I still liked this recipe and thought it tasted good. I probably wouldn’t make it again, but I’ll be eating the leftovers this week for lunch. Thumbs to the side.
Sorry... forgot to get a picture of this one.
It’s basically like a southwest/mexican lasagna. I used flour tortillas instead of corn because I hate corn tortillas. But everything else was perfect. Unfortunately the store didn’t have already chopped onions… so that wasn’t a pleasant experience, both me and my fiance were crying. Why do onions have to taste so wonderful? This is why I always opt for the more expensive, already chopped onions.
The overall recipe was extremely easy to make and the outcome was delicious. I was a little worried with the condensed soups, but the mixture smelled so fragrant on the stove and tasted great when I took it out of the oven. Thumbs up on this recipe. I’d make it again and you should make it and tell me what you think!
I also the recipe online has a different name than in my book, but I promise it's the same one!
P.S. I’m trying to go in “alphabetical order” now for what I choose to make… because if I don’t think I’ll have to endure all the “bad” recipes in the end. King Ranch Casserole is an exception because it was a spur of the moment decision on what to make for dinner. We will see how good I am at going “in order.”
For our Friendsgiving celebration I brought in some friends to do the cooking. I want to thank Erica and Joey for pulling some recipes from my massive list and bringing them to Friendsgiving. They were all delicious. Look forward to more recipe making in the future with you! Here’s what they made:
Parker House Dinner Rolls - by Joey
I have been on a bread dough kick lately, ever since the leaves have changed I have enjoyed making dough in my kitchen. While I have a bread maker, nothing beats kneading dough when you are trying to work out your arms so that you can enjoy the said dough later with less guilt 😉
When our book club, let’s be honest wine and girl time club, was planning our Friendsgiving, I was very excited to step up and make the bread for the meal.
This recipe for parker house dinner rolls was very easy to follow and yielded rolls that were soft and pillowy that were a perfect accompaniment to our meal.
To make the rolls even more fitting for the Friendsgiving table I made some maple cinnamon butter ( 1c. softened butter, 1/4c. maple syrup, 2tsp. cinnamon)
The only suggestion I would make would be to adjust the temperature of the water that the yeast is dissolved in. I have experienced that yeast works best when the temperature of the water is around 105°F
Roasted Root Veggies - by Joey
Another recipe for Friendsgiving, roasted root veggies. A perfect recipe for this time of year that also utilizes vegetables that are in season and sometimes don’t get a lot of love when it comes to recipes (hello rutabaga).
I was shocked that the recipe didn’t call for any salt, so I added about a teaspoon of salt to the vegetable mixture, I think that this definitely helped bring out the caramelization of the vegetables. This with the rolls made for great sides to go with the main focus of the meal, the Turkey.
Caramel Apple Pecan Pie - by Erica
I totally LOVED this pie! I was worried that it would be too sweet with all of the caramel, but it was perfect! This was my first foray in to fruit pies, so it was quite the adventure! The hardest part of the recipe is peeling and coring all of the apples, I highly recommend getting something to do that! Other than that, the recipe comes together super quick and is DELICIOUS!
Dinner & a Movie
Bringing you food and drinks so that you can make movie night that much more delicious.
"Food is essential for life; therefore make it good"
Shannon does it Julie & Julia style as she cooks through a cookbook and shares thoughts and recipes along the way.