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The Chicken Laid an Egg

3/12/2018

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Blackened Chicken

Funny story. I bought some chicken to make waldorf salad, but then the cookbook had a different recipe that the website. I hate when that happens. So waldorf salad has been put on hold, and I used the chicken for this recipe… Blackened Chicken… and oh my goodness. It was extremely delicious. Probably my favorite chicken recipe (it’s close with the Arizona Chicken) so far.

I was a little worried at first with all the spices that the chicken was sprinkled with. The smell itself was making my nose run due to all the spicy spices included. But once the chicken itself was done, the mayonnaise topping really subdued the spiciness and it was a delicious outcome. ​
Now, the recipe calls for grilling, but since it’s still winter (barely… hurry up spring!) I did not want to grill. So stovetop skillet it is! The chicken may not have been as “blackened” as it should be, but it was deliciously cooked and perfectly timed to seal all the juices and tastes inside. I’ll definitely be making this recipe again. Thumbs way up!
recipe

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Double Cheese Eggs Benedict

I’m the worst at cooking eggs. The only way I’m actually decent at making them is scrambled, mainly because the yolk is supposed to be broken. My favorite way to have them is over easy. But I always seem to break the yolk regardless. See picture. For the most part, this recipe is the same. I broke the yolks while transferring, what’s new? It was still tasty though.

​Since I only used one of the english muffins from the package, I went ahead and made english muffin pizzas with the rest. Mmm Mmm I love me some english muffin pizzas. SO GOOD! The Eggs Benedict was just alright.

Not as great as the ones that you can get over at Mimi’s Cafe in Chesterfield, MO. Be sure to check them out one day if you’re in the St. Louis area!

I won’t be making this one again, and I’ll stick to my scrambled eggs in the morning (if I’m cooking them that is!).
recipe

These recipes are paired with A Ghost Story

1 Comment

A Little Bit of Southwest

2/10/2017

0 Comments

 
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Bacon Wrapped Cajun Jalapenos

I figured this recipe would be the perfect thing for a Super Bowl party. It was fairly easy to make. I made my own "Cajun" seasoning by mixing salt, pepper, red pepper, and oregano. I added this to the cream cheese and then followed the recipe. The only problem I have is it doesn't specify how much to cook the bacon before wrapping the jalapeno. I'm not sure it was "pre-cooked" long enough because the end product (after being in the over for more than a half hour) was still not 100% done. Not being a fan or  cream  cheese or  jalapenos, I  did  not  eat
one. But from what everyone told me they were good but not amazing. The recipe itself gets a thumbs up because it was really easy to put together - except for the fact that the peppers I purchased were HUGE and I had to use an entire piece of bacon (along with TWO toothpicks) instead of half like the recipe called for. This also could be a reason why the bacon wasn't fully cooked after the 30 minutes. I'll give this recipe a thumbs to the side. 

Southwest - Appetizer

Click here for Taste of Home Recipe
​
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Arroz con Pollo

So I didn't exactly follow this recipe. I cooked the chicken breast separately in the oven until done. Processed the salsa per the recipe and added to a skillet along with cooked peas. In a separate pot I made the rice and when everything was warm just added it together on the plate. It turned out pretty good. The salsa I think was my favorite part. I put way too many peas, but what was I going to do with the extra half cup of peas? With only three chicken breasts, the salsa and peas really overwhelmed it, but I'm sure I can just  use  what's  leftover  and  make  some  more 
chicken. This will probably be the only time I'm not going to follow the recipe because I'm not too sure how I feel about the outcome. I'm sure it would have been a lot better had I done what the recipe stated. Lesson learned. 

​The recipe is no long available online - so here it goes:
​
1 can 14oz diced tomatoes, drained
1/2 cup chopped onion
4 garlic cloves, peeled
1 tsp salt (divided)
1/2 tsp dried Mexican oregano
1/2 tsp chili powder
1/2 pepper (divided)
1 broiler/fryer chicken, (3-4 lbs) cut up
3 tbsp canola oil (divided)
1 1/2 cups uncooked long grain rice
3 cups chicken broth
1 cup frozen peas
​
  1. In a blender, combine tomatoes, onion, garlic, 1/2 tsp salt, oregano, chili powder, and 1/4 tsp pepper; cover and process until smooth and set aside. 
  2. Sprinkle chicken with remaining salt and pepper. In large skillet, cook the chicken over medium heat in 2 tbsp oil for 10 minutes (or until lightly browned). Remove and keep warm. In same skillet, saute rice for 2 minutes. Stir in broth.
  3. In a pan, heat remaining oil and add tomato mixture. Bring to boil; cook and stir for 4 minutes. Stir in rice and bring to boil. 
  4. Arrange chicken in the pan and reduce heat to medium; cover and cook for 25-30 minutes. Stir in peas; cover and let stand for 4 minutes or until peas are heated through. 

Southwest - Chicken

[Recipes 39-40]

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Tortilla-Vegetable Chicken Soup

1/17/2017

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Tortilla-Vegetable Chicken Soup

On a cold January night, soup sounded like the perfect dish for dinner. So I flipped throught the cookbook and ended up on this amazing dish in the Southwestern section (I knew that section would be my favorite!). This soup is full of vegetables. I used boneless chicken breasts and  frozen vegetables (corn and carrots) because I thought it would be easier than cutting up the fresh vegetables (which is was). After I browned the chicken, sauted the onion, and heated up the carrots and corn, I threw everything in the pot with   the   chicken   and   beef   broths   and  let   it
simmer for the amount of time the recipe calls for (maybe a little longer since I was stuck on the phone working late on a Friday night). I baked the tortillas just as the recipe said to, but it didn't work out so well. I either didn't bake them long enough or the tortillas I bought weren't that great. Either way, they weren't completed hard but not soft either. So I opted for oyster crackers instead, yum! This soup is also really good with some cheese mixed in, but what isn't right? I'll give this recipe a thumbs up. It was delicious and I would definitely make it again!

Southwest - Soup - Chicken

Click here for the Taste of Home recipe


​[Recipe 34]

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    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.
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