Owens' Recipe Reviews

I fixed the Pinapple Avocado Chicken dish and we really liked it!  The kids thought the sauce was a litte spicy and didn't care too much for the salsa on top of the chicken but they really liked the chicken.  I also fixed this when we had some freiends over for dinner and everyone LOVED it. 

I fixed the chicken berry salad with dressing last week (or was it the week before?).  I really liked everything.  Kenton didn't care for the dressing and the kids didn't like the dressing or many of the toppings.  I also served this when some friends came over for and they really liked it too.

Overall, I will fix both of these recipes again!

New Recipes

This week I chose the: 

Cheesy Chicken Enchiladas, pg 28

and 

Key Lime Trifle, pg 126

Jacki’s Southwest Pasta Salad, Meat and Veggie Rub, and Berry Cobbler

I had visions of making all three of these recipes at the same meal but for various reasons I ended up making them on three different occasions.  I made the meat rub to add to burgers and I thought the version the recipe book had (add to ground beef and stone ground mustard) was quite tasty.  I would add just a little less rub than the recipe called for (1 Tbsp rub to 1 lb ground beef).  I used spicy brown mustard because that is what I had and I really liked the flavor it added. 
I made the pasta salad on a different day to take to a potluck event for mutual – I heard positive comments and it got eaten so that was a good sign.  Having said that I thought it was good but not my favorite.  I think it was just a personal choice – I prefer the more traditional type pasta salad. 
I finally got around to making the Berry Cobbler last night.  Again, it was good but not my favorite but my husband thought it was great – success!  I think I overcooked it and I would have liked it better cooked less.  I cooked it for 45 minutes and 35 might have even been enough so watch the cooking time.  I also thought it needed more berries – I used blueberries.

Rutter Kitchen-Grilled Chicken & Berry Salad & Berry Cheesecake Pops

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Here are all our pictures from our cooking night.  I started out making the Berry Cheesecake Pops the night before so that they would be ready in time.  They were pretty simple to fix.  I used a combination of all 3 berries suggested and that was a good flavor combo.  As you can see, I used little plastic cups and then poured in the ingredient layers and did the little swirl.  I then covered them with the plastic wrap that clings to anything, cut little slits in the top over the cups and stuck in the wooden craft sticks and in the freezer they went.  For the Salad we fixed all the ingredients and set them out and let everyone assemble their salads how they wanted them.  We also added some beef steak to the recipe and grilled that and the chicken on the stove top in a grill pan. Dana made the vinaigrette and said that it was simple to make.  I thought this was a fantastic salad.  I ate on it for days afterwards! The berries in the salad and then the berry vinaigrette were great together.  Everyone liked both recipes really well, so we will be making these again :)

New Recipes for July 21-27

Hello All, so sorry for being absent for a few weeks – vacations, reunions, sickness etc.  Time to get cooking again!  For this next week I have chosen:

Southwest Pasta Salad   84
All Purpose Meat and Veggie Rub   104
Berry Cobbler   125

I am planning on making hamburgers using the rub as a mix in and the pasta salad and cobbler sound like good side dishes/dessert to go along.  Hope you are all enjoying your summer.

New Recipe

Hi everyone!  I'm sorry this is getting to you all SO late!!  I just barely moved from TX to Utah (I already miss Leslee and Jenny SO much), so I have been very scatterbrained.

Since it's summer and nice and hot outside I wanted to make a weather appropriate meal.  So...

Grilled Chicken and Berry Salad pg 80

Berry cheesecake pops 124

I also saw the patriotic cupcakes on page 132 and thought they were cute but a lot of work.  I am not picking those but I thought I should point them out because they are so fitting this week and maybe some of you want to try them out. 

Happy cooking!!