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BethS

member

Recent Reviews


Re:Herbed Pork Tenderloin with Mustard-Roasted Apples & Potatoes

This was AMAZING! We did make two small changes - we added a medium rutabaga to the vegetables and that was perfect to give it some "sour" to offset the sweet of the apples. We also started the meat and vegetables all at the same time. When the meat was finished, we removed it to rest and left the vegetables in for the extra 10 minutes to finish cooking. That way at serving time, the vegetables were still very hot instead of having them sit getting cold while the meat was resting.


Posted: 04:48 pm on September 28th 2015

Re:Braised Mediterranean Chicken

This is my absolute "go to" dish when I'm cooking for a crowd and need something to "make ahead". I skip the squash - too much work and doesn't add much to the recipe. I also buy chicken pieces already cut and usually use breasts and thighs only. It's all done ahead and refrigerated overnight. Then just reheat gently and serve. Everyone raves about it! Oh - add a few extra figgs. Everyone wants at least a few. They add a wonderful sweetness to the dish.


Posted: 01:23 pm on November 27th 2013