Reviews!!!!

I know! I know! About darn time!!!! I am loving these recipes this round but have been lazy at posting my reviews!!! So here we go.....

Chicken and Green Olive Enchiladas
Although this isn't my favorite enchilada recipe I will probably make it again. I love the depth of flavor the cinnamon, choc, and olives added. I was a bit hesitant when I read the recipe but ended up enjoying it. I am a bit traditional and seem to prefer a simplier version of enchiladas though. I will say that the family I work for also had this for dinner one night (I do the cooking) and they LOVED it!!!!

Pork and cabbage Yakisoba
YUMMY!!! I did cheat on this a bit by using a "coleslaw" mix of pre chopped cabbage and carrots so the proportions may not have been exact but, I liked it. I love the sauce that this made! It had really yummy flavor and wasnt just the saltiness of soy! I think next time I will add a few more veggies and probably some water chestnuts or nuts on top to give a bit of crunch!

Stovetop Chili Mac
This is another recipe that made me stop and reread wondering if it would go over well in my family. IT DID!!! My daughter loved it!I love how easy it was! Definitely a make again meal!

Enchilada Review - Tisha

I made the Chicken & Green Olive Enchilada's for a small dinner party last night, and they were a hit! I loved the mole sauce, particularly because canned enchilada sauce has just not been appealing to me lately. I was really skeptical about the pimiento-stuffed green olives, but they added nice flavor. I used rotisserie chicken, which definitely cut down on the prep time. I think these would be good served with a tomatillo salsa. I will definitely be using this recipe again in the future - thank you Eva!
PS - I made this for dessert, and it was easy, tasty and pretty! Subbed granny smith apples for half of pears: http://smittenkitchen.com/2011/10/pear-cranberry-and-gingersnap-crumble/

Stovetop Chili Mac

This recipe is from Everyday Food Mag.  Our family LOVES this and it's so easy because I usually have all the ingredients on hand.  It says it serves 4 however I am able to feed the 5 of us with this recipe.  I have made is several time as it reads but the last time I added a can of diced tomatoes, juice and all, for just a bit more of the chili influence and we really liked it that way too.  Enjoy!

Ingredients

• Coarse salt and ground pepper
• 3/4 pound rigatoni or other tube-shaped pasta
• 1 teaspoon extra-virgin olive oil
• 3 garlic cloves, roughly chopped
• 1 small yellow onion, diced small
• 1 pound ground beef chuck (85 percent lean)
• 1 3/4 teaspoons ground cumin
• 1 cup corn kernels, thawed if frozen
• 1 small zucchini, diced medium
• 2 ounces cheddar, grated (3/4 cup)

Directions

1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet heat oil over medium. Add garlic and onion and cook until onion is translucent, 3 minutes.
   
2. Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add tomatoes and juice, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide pasta among four bowls, top with meat sauce, and sprinkle with cheese.
   

Yakisoba with Pork & Cabbage

I'm so sorry I missed my posting date, but I'm going to embrace the "better late than never" philosophy and post it now! I discovered this recipe online from the New York Times about a year ago, and I've been making it regularly since. It is simple, flexible (I've substituted bell peppers, kale, and red onion), and it's got a salty tangy-ness that I love! I prefer to use the fresh yakisoba noodles in the produce department of the grocery store (which eliminates step #1), but I'm sure others would work well too.
Enjoy and Happy Halloween from me and my pumpkin friends!

Yakisoba With Pork and Cabbage

6 ounces dried Chinese egg noodles, or 10 to 12 ounces fresh

1 tablespoon sesame oil

3 tablespoons peanut oil

2 tablespoons minced ginger

2 pork chops, thinly sliced

1 small head Napa or savoy cabbage, shredded (about 4 cups)

2 carrots, shredded

2 tablespoons ketchup

1/4 cup soy sauce

1/4 cup Worcestershire sauce

2 tablespoons mirin, or a bit of sugar

Few drops Tabasco sauce, or to taste

1 bunch scallions, chopped, white parts only.

1. Bring a pot of water to a boil, salt it and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.

2. Put peanut oil in a large skillet over medium-high heat. When it’s hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges.

3. Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.

4. Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin and Tabasco. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.

Yield: 4 servings.

Chicken and Green Olive Enchiladas Review

Hey, I never said my pictures were going to be good, or particularly appetizing. It's just fun to see them!

I really liked this recipe. It's not the "enchiladas" that I was craving, though. It's a whole different enchilada! Haha. Anyway. It's the mole base. I actually loved it but using mole makes this a totally different dish. This mole recipe is going to be my go to, if I ever need to make mole. It was so delicious and the flavor was surprisingly complex and deep. I'm actually convincing myself, as I type, to make this again. Soon.

Chicken and Green Olive Enchiladas

Ever since the beginning of September I have been craving cool-weather food, especially enchiladas. This is not unusual for me. I have not been indulging, however because here in the Willamette Valley we have had a super late summer. (whoopie!) I am on a quest now to find the yummiest enchilada recipe. I found this one on epicurious.com, which is on the top of my list for places to search for always delicious recipes. I certainly hope this doesn't let me, or you, down. I'm making this tonight!


Chicken and Green Olive Enchiladas

• 1 4 1/2-pound chicken, quartered
• 4 14 1/2-ounce cans low-salt chicken broth

• 8 tablespoons (about) olive oil
• 2 cups finely chopped onions
• 3 tablespoons chopped garlic
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 5 tablespoons hot Mexican-style chili powder
• 3 tablespoons all purpose flour
• 1/2 ounce semisweet chocolate

• 16 5- to 6-inch corn tortillas

• 1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups)
• 1 cup drained pimiento-stuffed green olives, sliced

Preparation

Place chicken and broth in heavy large pot. Bring to boil. Reduce heat to medium-low, partially cover pot and simmer until chicken is cooked, about 30 minutes. Cool chicken in broth. Strain broth and spoon off fat; reserve broth. Remove chicken skin and bones; discard. Shred chicken coarsely; transfer to large bowl.

Heat 3 tablespoons oil in large saucepan over medium-low heat. Add 1 cup onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour; stir 3 minutes. Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.

Heat 1 tablespoon oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.

Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. Mix 1 cup sauce into chicken. Arrange 8 tortillas on work surface. Spoon 3 tablespoons cheese, 1 tablespoon olives, 1 tablespoon onion and 1/4 cup chicken over center of each. Roll up tortillas. Arrange seam side down in 1 prepared dish. Repeat with remaining tortillas, 1 1/2 cups cheese, olives, onion and chicken. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)

Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese. Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes.

Garam Masala Lentils

This was good. It was very simple, which I liked, and tasted delicious. My family liked this as well. I couldn't help but feel like it was missing something though. I don't know what because I'm not super familiar with Indian food, but it's like it was 2-D and I really wanted it to be 3-D. I suspect that a little playing around with spices would possibly do the trick. I like Rachel's idea of experimenting with different vegetables, although I did like the potatoes and peppers just as it called for. I would try it again, for sure.

Garam Masala Lentil Review (Severns)

I will start by saying that I did not follow this recipe exactly.  I used it as a place to jump off from.  I know, I know... that is not what we are suppose to do.  However, one night I was really craving the spices and lentils that come from this recipe and decided to make it even though I didn't have all the ingredients.

To start, I did not have potatoes so I made the recipe with only the lentils.  From this point I actually made the entire recipe the way it said except instead of the peppers I used zucchini and carrots.  Peppers do not go over well in this house (as much as I continue to try) but carrots and zucchini are favorites.  I topped each bowl with the almonds and golden raisins.  I served this stew with soft chewy Italian bread.  It was a hit!  There was enough that I froze the left overs and will have another meal some evening I haven't got time to make dinner!

Chic Chef Favorites????

So, I am just wondering what recipes you ladies are finding to be yoru favorites from our chic chef repetoire. Besides recipes you have posted which ones do you find yourself going back to get again and again? Likewise, As we move forward what types of recipes are you wishing you had?

Garam Masala lentils and potatos

I made this for the family I work with last week and they found it to be yummy so I wanted to try it myself! I love how hearty it is and that it gave me another recipe to use the garam masala I bought for one of our other recipes and thought you ladies may enjoy it as well! It is a vegetarian dish and makes quite a large pot. They served it beside some basmati rice although that wasnt really neccesary.

Ingredients
1 lb brown lentils
1 1/2 lbs russet potato, peeled and diced
2 onions, chopped
1 can diced tomatoes
2 tsp salt
1 1/2 tsp garam masala
1/2 tsp cumin
1/2 tsp pepper
2 yellow or red peppers
1/2 c cilantro
3/4 cup slivered almonds
Directions
1.In large Saucepan combine 4 cups water, lentils, potatos, onions, diced tomatoes, salts,garam masala, cumin and pepper. Cover reduce heat to med low and simmer, covered, for 35 minutes. stir occaionsally. Add yellow or red peppers and simmer additional 5 minutes. stir in cilantro and sprinkle with almonds and serve.

Late & Over-Loaded!

Hey Gals & Readers!
I have updated the schedule. It was never my intention to take such a break but I think everyone needed it this summer, I know I did. Here's to another Fall of favorites!

How about some updated chef photos??

Beet and Goat cheese risotto

Hi ladies,
I realize everyone has some big "life" stuff going on so we aren't on a rotation but I found this recipe and IT IS FABULOUS!!!!! So, I wanted to post it and hopefully you will have a chance to try it and let me know what you think! It is stunning to look at, absolutely delicious and unlike any risotto I have made in that you add all the liquid at beginning and just stir occasionally which makes this a incredible easy risotto recipe as well! ENJOY!

Ingredients

¼ cups Butter
2 whole Beets, Chopped Small
1 whole Onion, Chopped Small
1 cup Arborio Rice
3 cups Stock (Chicken Or Vegetable)
1 Tablespoon Balsamic Vinegar
Salt And Pepper, to taste
½ cups Goat Cheese


Preparation Instructions

Melt the butter over medium heat in a heavy-bottomed saucepan. Add the beets and onion, and cook for 8 minutes (stir to allow the onion to caramelize). Mix in the rice, broth, and balsamic vinegar. Increase the heat. Bring to a boil, and then reduce the heat to medium-low. Cover and simmer until the rice is tender and the risotto is creamy, stirring occasionally (about 15 minutes). Season with salt and pepper. Sprinkle with the goat cheese. If you are not a goat cheese fan, you could substitute feta cheese, but trust me, the goat cheese really enhances the flavor of the beets. Enjoy!

From a Prodigal Chic Chef....

Hello Ladies.....

I just realized today, I have been so busy with work and life that I've forgotten about every blog I'm a part of :( I know I have been away for a while but was wondering when you start the next round if I could be a part of the Chic Chefs again?
I hope you are all doing great and the receipes look delicious!!!
serena :)

Lemon Basil Chicken review- Cahill

This is going to be short and sweet! WE LOVED THIS! Not sure how you could go wrong with pasta, cream, basil and chicken so I wasn't surprised! My only regret is that I don't have a grill yet for the new place and had to cook the chicken on the panini grill which loses some of the flavor of grilling but still very good recipe!

PS haven't forgotten the bronco burgers but still rounding up the ingredients and definitely a grill for those!!! Sounds amazing! can't wait!

Grilled Chicken and Lemon Basil Pasta Review (Severns)

Okay, well, I wasn't planning on making this recipe tonight but realized I had everything except the correct pasta cut. So I used Fettuccine instead and didn't mind it at all. I liked this recipe, especially how easy it is. I don't relate with needing to thin the sauce... Our sauce was on the thin side. Everyone liked it but Andy & I did agree that it was too lemony so next time will use less. I probably used more basil than called for but we love basil and it was good.

Easy. Common ingredients. Yummy. FIVE Thumbs Up!!

Tisha's Grilled Chicken & Lemon Pasta Review

Great dish - perfect easy, fresh, summery meal. This was my first grilled chicken of the season, and boy was it tasty. I'm so proud to be grilling independently now - it's so simple with a gas grill, I don't know why I always relied on Jeremy to do it. Anyways, I made the pasta exactly as stated in the recipe except for subbing milk for 1/2 and 1/2, which worked just fine. The amount of lemon was perfect. Don't skimp on the basil - the flavor and visual appeal of the pasta is greatly enhanced by it. Served it with a side salad and bread (and prosecco). When I asked our dinner guests for any suggestions for my review, they just said, "Yummmmmmm." Thank you for sharing, Carrie!