I keep meaning to share some fun recipes we have tried lately, and this seems like the best place to share them with everyone at once. I will tell you what modifications I made as well, in case you are like me and see some parts of the recipe that seem like something you would not do! These are all from Rachael Ray Magazine, which I love. So many great ideas. Even if you do not love Rachael, these recipes are good and you don’t have to hear her say “Yum-o!” Soon I will post some non-Rachael recipes. Enjoy!
Rachael Ray Mag Citrus Stacked Pork Burger: A big hit. I used ground turkey because I couldn’t find the pork. Also, only used one grapefruit and that tasted fine. I burned the sauce of honey and balsamic the first time around, so be careful that “bubbling” doesn’t turn into charring. Patrick really loved these. Oh, I also just broiled the burgers because we don’t have a grill pan. For the scallions, I cut them up first, then cooked them briefly in a really hot pan with a little olive oil. Screw the grill pan.
Rachael Ray Mag Stick Em Up Shrimp: Delish. As good as Chinese takeout. I served with brown rice and here again, I sauteed the shrimp instead of grilling.
Rachael Ray Mag Toasted Bread Salad with Salami: One of Patrick’s all time favorites. He love love loves this. It’s also perfect to take for a picnic.
Rachael Ray Mag Chicken Pasta: As the name suggests, not the most creative of recipes, but it is a crowd pleaser. We can all eat this, and I don’t have to make something different for H. Also, it’s really easy if you have frozen rotisserie chicken that you picked apart when you had the time, so this comes together very quickly with that already done.
Rachael Ray Mag Sun-Dried Tomato Chicken Roll-ups: These were so easy and seemed SO fancy that Patrick asked incredulously, “You MADE these? Like, from scratch? Not out of a box?” Yeah… I took it as a compliment and not an insult. *raised eyebrow*
Rachael Ray Mag Cracker and Parmesan Crusted Fish Fillets: We both loved this one. Delicious and kind of a different twist on plain fish. I didn’t really fry it per the instructions… I used a little more oil than normal but certainly not enough to coat the entire fillet.
Rachael Ray Mag Pesto: Made this using our fresh crop of basil, growing under our Topsy Turvy for maximum watering potential. I made it to use in the next recipe. I did not have pine nuts so I used almonds per the internet suggestions. Eh… I would try for pine nuts next time.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Pesto-2
Rachael Ray Mag Summer Shrimp Rolls: Delicious and versatile… could take on a picnic or serve as a salad. Different twist on shrimp salad.
Rachael Ray Mag Pan Seared Chicken with Grapefruit Butter Sauce: This was pretty good but a little time consuming. I wouldn’t make this now except maybe on a weekend when Hunter was otherwise occupied with Patrick. I added a bunch of butter (Smart Balance) to the potatoes because the only seasoning called for was the parsley. Boring. It was pretty good, but sectioning the grapefruit took a while since I am not a pro! My mom suggested buying the grapefruit in the jars in the produce section… genius.
Rachael Ray Mag Eastern Shore Crab Slaw: In the magazine, this was positioned as a main dish for under $10. While that may be that you could make it for $10, I do not recommend this as a main dish. It was a lot of slaw taste, and I think there is a reason that is normally served as a SMALL side. Patrick didn’t mind it, but we both agreed it would be a much better side dish… maybe alongside a burger of some sort? Good flavor, but I would add more hard boiled eggs as well to give it more interest. I bought the bag of “coleslaw” mix in the produce dept instead of ending up with two half-heads of cabbage leftover.
Rachael Ray Mag Waldorf Salad Style Penne: This was very good. Patrick and my dad both loved it, and my dad remarked that it would be a good one for a “pot luck” or work picnic. If you don’t LOVE cumin, I would maybe cut back on the amount used, because it comes out VERY cuminy. It is a neat salad to serve for a luncheon that would not be something everyone has seen before. Also, there is a lot of mushy texture here, so be sure you pick firm nectarines. Mine were borderline spoiled and VERY mushy… next time I would know better!