Better-than-ever Beef Enchiladas: Kraft Foods

Finally made this recipe. Yum.

Yep, that's all I've got tonight, folks.

peace of Christ to you,
Jessica

Sausage, Apple, and Cheddar Bread Pudding: Cooking Light

It's not a casserole folks, it's a bread pudding. Doesn't that make you feel delightfully snobby? :D

So, last night I made this recipe from Cooking Light. I'd like to make a declaration of alteration: if it's a Cooking Light recipe, unless I say otherwise, I am always substituting real eggs for the egg substitute, I am using regular, full-fat cheddar cheese, and I'm using skim milk in place of whatever variety they needed to get their calorie count right. There.

Declaration done, on to the review! This is yummy. This is very yummy. This is also something you should make soon, as the ingredient list simply smacks of fall, and while you might get away with it in the cloudy early spring, this is definitely not a dish for the dog days of summer.

I know it looks like it doesn't use a lot of cheese, and it doesn't, but with all the other rich and taste-heavy ingredients (sausage, onion, green apple, egg), you really don't need to add extra. It's fine with the amount they suggest.

You could probably alter this recipe pretty easily - use different kinds of bread or cheese or meat or veggies, and get some really good original dishes. Taco Bread Pudding? Ham Mushroom Asparagus Bread Pudding? I can see a lot of possibilities.

Also? This doubles really easily.

-Jessica

alterations, those listed above plus:
-I used hot Italian sausage, and accidentally about doubled the amount. A happy accident, I'd say.
-I used a bit more sourdough bread than called for, just because of how big the loaves I bought were. It turned out fine. I think this recipe is fairly elastic.

Indian Spiced Chicken: Real Simple

So, Wednesday night, I made this recipe from Real Simple magazine.

Mmmmm. Now don't get me wrong, we really enjoyed it on Wednesday night, but it was even better Thursday at lunch. It's one of those recipes. (Which kinda surprised me, because those recipes, in my experience, usually involve tomatoes, and this didn't.)

I'm certainly going to make it again, but next time I think I'll add a bit more liquid. There was enough to cook everything (including the rice), but the dish wasn't saucy at all, and I think it'd be better if it was. The flavors, however, I don't think can be improved upon.

Oh, except for the one improvement I already made. :D I substituted cut-up dried apricots for the golden raisins, and I think it was a good move.

So, this one? I recommend. Also, with the phyllo dough topping, it looks very impressive at the table. It'd be a good company dish, if you're looking for one.

Also, don't give into the temptation to leave out ingrediants. This is a slightly expensive dish, with the toasted almonds and all, but the toasted almonds, phyllo dough and apricots really make it something special. Personally, I toasted my own almonds (bought cheap at our ranch market) and discovered, after buying the phyllo dough, that the package contained enough to make this dish six or seven times over. And I'm pretty sure that, like pie crust, you can freeze phyllo dough to use later. So I did, and I think that makes this a much more reasonably priced meal. Especially if you buy your chicken on sale. :D

-Jess


alterations:
-I cut the chicken up in smaller pieces than the recipe asked for.
-Apricots for raisins, as mentioned above.
-I tried a Cooking Light trick of spraying the phyllo dough with cooking spray, rather than brushing it with butter. Next time, I'm just going to go with the butter. I wasn't impressed with the slightly burned flavor that the cooking spray gave the dough.