Grilled Stuffed Chicken Breasts (Lighter)

Prep Time: 40 minutes
Rest Time: 60 minutes 
Cook Time: 25 minutes
(These times may be off, I didn't write it down and I no longer have the cookbook.)

Grade: B-
Make Again: No
Recipe Source: Light & Healthy 2010 (originally from Cook's Country?)

This wasn't a bad recipe, but it wasn't my favorite chicken recipe and the process of stuffing things is a pain for me. I don't think I cut my chicken holes big enough so couldn't get all the stuffing in. The basil flavor was very strong, and I would have liked a little less, even though I love basil. The cheese got a little rubbery.

Some of the other flavor options may taste better, but I'm not sure I would try. There are just too many good chicken recipes, for me to make something that I didn't love, unless it is super easy.  This is mostly easy, but stuffing the chicken is not.

Tall and Fluffy Buttermilk Biscuits

Prep Time: 12 minutes
Bake Time: 22 minutes
Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (July 2004)

Other bloggers have the full recipe here or here.

These biscuits are probably the ones I  have made the most out of all biscuit recipes. They are a little lighter than most biscuits with less butter (4T per 12 biscuits). They almost end up like dinner rolls, but they are extremely easy to make. The only negative is that it can get a little messy tossing these in the flour before you put them in the pan. The recipe calls for adding 2T of butter to the top. I always add just 1T, which seems enough. This recipe without any butter at all on top, was put into the Best Light Recipe, and I think each biscuit has about 125 calories, which is pretty good for a biscuit!

I've made this recipe so many times, I'm shocked I haven't reviewed it yet. It is definitely a good way to use up buttermilk and because these are a little bit lighter (at least for biscuits) it is a good recipe to have.

A brief break from recipe reviews

This has nothing to do with recipe reviews, but I am sharing a link to my on-line Photoshop course. It is a beginner's course and deals with the professional version of Photoshop CS5 (or earlier), not the consumer version Photoshop Elements.

I don't do much photo processing on the photos on this blog, simply because I am usually rushing to get these posts completed and don't have any moments to spare. But the techniques learned in the class could help improve your photographs and will also introduce some techniques for graphic design. I have a more advanced class coming out soon on how to make better selections in Photoshop.

For only $19 you get access to 5 hours of on-line instruction, all photographs used in the course, and reference sheets for most of the tools that we learn in the class.


Introduction to Photoshop

Now back to our previously scheduled reviews.

Strawberry Cake

Prep Time: 20 minutes
Cook Time: 60 minutes

Grade: B+

Make Again: Maybe
Recipe Source: Martha Stewart

I was alerted to this recipe from the Smitten Kitchen blog. I don't read a lot of food blogs, but I do enjoy that one. She suggested using some barley flour, which I actually had in the freezer so I did that (1/2 c only) and it was fine.

This was good, and super easy to make. It is almost like a coffee cake. It uses a lot of strawberries which is nice. I thought it was a tiny bit dry the first day (perhaps I baked too long). But the second day it was better.

It isn't a beautiful cake. I didn't even take any pictures of it when it was done. It is a nice simple tasty cake. Even though it isn't the best ever, I might make it again because it uses up a nice amount of strawberries and it was good.