Recipe Reviews #48

Sazon Chicken Tenders

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Recipe Found on Skinny Taste
My Rating:
5 out of 5

My Review: Wow oh wow, was this tasty. The tenders were so juicy and the Sazon Sauce was like nothing I’ve ever tasted before– I don’t even know how to explain it. I highly recommend it, though! For our side: brown rice.

Ingredients You’ll Need:

  • 8 (1.25 lb) chicken tenders
  • 1 1/2 tsp dry sazon seasoning
  • kosher salt, to taste
  • 2 tsp olive oil, divided
  • 1/2 cup diced scallions
  • 3 cloves garlic, crushed
  • 1 medium tomato, diced
  • 1/3 cup reduced sodium chicken broth

Sazon Seasoning

  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon ground annatto seeds (achiote) or turmeric
  • 1 tablespoon garlic powder
  • 1 tablespoon kosher salt
  • 2 teaspoons oregano
  • 1 tsp ground black pepper

Sausage & Veggie Hash

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Recipe Found on Chelsea’s Messy Apron
My Rating: 4 out of 5

My Review: What a perfect mix of veggies and seasoning. The potatoes got a little softer than I prefer but, it was forgivable. The sausages were cooked nicely and the egg atop it all was just the right kind of icing on the cake!

Ingredients You’ll Need:

  • 2 lg. russet potatoes
  • 1 Tbs. olive oil
  • 3 Tbs. unsalted butter (we used Earth Balance Original)
  • 3 med. bell peppers
  • 1 sm. yellow onion
  • 1 tsp. minced garlic
  • 2 tsp. dried parsley
  • 1 tsp. Italian seasoning
  • 1/2 tsp. paprika
  • Salt & pepper, to taste
  • Optional: eggs, green onions

Pasta w/ Rich & Hearty Mushroom Bolgonese

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Recipe Found on Serious Eats
My Rating:
3.5 out of 5

My Review: Holy crap, this recipe was a doozy. I thought it was going to taste like it came straight out of Italy but, it tasted just the same as any other bolognese sauce ever– and it definitely wasn’t the best one, either. We really love mushrooms in this home though so, we appreciated those greatly. I just don’t think this recipe is worth the hassle at all. The original recipe doesn’t include meat but, we added some ground beef.

Ingredients You’ll Need:

  • 1 medium eggplant
  • 1/2 cup extra-virgin olive oil, divided, plus more for serving
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, finely diced (about 1 cup)
  • 2 medium carrots, finely diced (about 1 cup)
  • 2 large ribs celery, finely diced (about 1 cup)
  • 1/4 cup finely chopped fresh sage leaves
  • 1/4 cup finely chopped fresh parsley leaves
  • 1/4 cup finely chopped fresh basil leaves
  • 4 medium cloves garlic, minced
  • 2 cups dry red wine
  • 3 bay leaves
  • 1 pound button mushrooms, finely chopped (see note)
  • 12 ounces shiitake (baby bellas) mushrooms, stems discarded, caps finely chopped
  • 1/4 cup tomato paste
  • 2 tablespoons white or red miso paste
  • 1 (28-ounce) can whole peeled tomatoes packed in juice, crushed roughly by hand or with a potato masher
  • 2 tablespoons soy sauce
  • 3/4 cup almond milk
  • 1 pound short, tubular pasta like penne or rigatoni, or long wide pasta like pappardelle
  • We added: 1 lb. grass-fed ground beef

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22 thoughts on “Recipe Reviews #48

  1. That sausage and veggie hash sounds so good! I made a recipe like that recently with hash browns and eggs and it’s such a great combo of flavors. I love how it’s something different than the norm for dinner too. πŸ™‚

    Liked by 1 person

    1. Ooh!! I hope the dish turns out well with the vegan chicken. πŸ™‚ The last one didn’t even have meat in it originally so maybe you’d like that one, too? Though, it was rather complicated.

      Liked by 1 person

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