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!

Grilled Chicken with Lemon Basil Pasta

I Lurve the Pioneer Woman's site. We have done several of her recipes and none have ever been a dud. I thought this looked yummy and springy and best of all easy! We actually do not eat much pasta....like maybe twice a month so I was looking for a pasta dish and this fit the bill! Hope everyone enjoys!

Recipe: Grilled Chicken with Lemon Basil Pasta

Prep Time: 10 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 8

Ingredients

• 4 whole Grilled Chicken Breasts, Sliced
• 1 pound Penne Pasta, Cooked Until Al Dente
• ½ sticks Butter
• 3 whole Lemons, Juiced
• ¾ cups Heavy Cream
• ¼ cups Half-and-half
• 1-½ cup Grated Parmesan Cheese (or Romano)
• Salt And Freshly Ground Black Pepper, To Taste
• 20 whole Basil Leaves, Chopped

Preparation Instructions

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

Posted by Ree on July 21 2010

Ginger Orange Cashew Chicken Review (Severns)

Tonight I made this recipe and was very excited about it because it sounds so good and Andy has been craving Asian food. I followed the recipe exactly, with the exception of adding a bit more chicken stock because I wanted extra sauce. I am so glad I did that! I wanted to heed Staci's suggestion of cutting the soy sauce however, I really wanted to make the recipe as is the first time. Next time I will cut the soy sauce in half. It really was too salty and everyone at the table agreed.

As far as my own observations and amendments for next time. I will use more ginger because of my families preference for ginger and I will use more orange juice and possibly some zest. I could not detect the orange flavor at all. Overall, this recipe is good and I will make it again - I love how easy it is! FIVE thumbs up!

Bronco Burgers

Since life is a bit unpredictable right now I thought I'd post early rather than take the chance of forgetting altogether!

This recipe has converted me to a burger lover! As you all know, I am not a big meat eater. I have always appreciated a cheeseburger - if - it was a really good quality, cooked just right burger. Well, thanks (once again) to allrecipes.com, I have found the burger my stomach was always searching for!

A couple of notes: The recipe calls for quantities that make 4 large burger patties. If I am making this recipe just for my family I use 1 - 1 1/2 pounds of meat and make the patties a bit smaller. Also, the kids aren't keen on heat so I completely de-seed and de-spine the jalapeno and it's not hot at all - don't skip the jalapeno! ALWAYS eat this burger with a cold beer.

Bronco Burgers

2 fresh jalapeno peppers
2 pounds ground beef
Salt and pepper to taste
1/2 egg
2 tablespoons steak sauce, (e.g. Heinz 57)
2 tablespoons minced white onion
1/2 teaspoon hot pepper sauce (e.g. Tabasco™)
1/2 pinch dried oregano
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
2 tablespoons crushed Fritos® corn chips
4 large potato hamburger buns
4 slices cheese

Directions: Preheat a grill. In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos®. Divide into 4 (or however many) balls, and flatten into patties.

Grill patties for 10 to 15 minutes, turning once, or until well done. Remove from the grill and place on buns. Top each one with a slice of cheese. Enjoy!