Breakfast Strata

Prep Time: 20 minutes
Rest Time: 1-24 hours
Cook Time: 50-55 minutes

Grade: A

Make Again: Yes

Recipe Source: Comfort Food Makeovers

Recipe is available from americatestkitchenfeed.com which is a great place to watch for free access to their recipes and videos.

I make stratas all the time, most often a skillet strata as a way to use up leftovers. They can be done without the resting time. But this is a nice one if you have the time to rest the strata, because the assembly is easier. Plus it is nice to get something done ahead of time.

They say to use whole milk and not substitute. I make stratas enough that I know I am fine with the lower fat milk. I still found this rich enough. In fact I like it better this way. It was very good. Leftovers were still good. I even froze a serving and had that later, and that was good too. I will definitely use this recipe again.

Favorite Chili

Prep Time: 70 minutes
Cook Time: 90-120 minutes

Grade: B-

Make Again: No

Recipe Source: Cook's Illustrated (January 2011)
Recipe Source: America's Test Kitchen TV Season 12

You can get recipe (and video) with free subscription at ATK website for the next year.

This was not as good as I hoped. And it was more work than I wanted. The flavor was not quite what I expected. That may be because I used slightly less chili's - I'm not sure. The meat was good and the beans were good, but the overall flavor just wasn't great enough to warrant 70 minutes of work. I could probably do it faster, but it would still take a while, so I probably won't do this one again.

I wouldn't say that other people shouldn't try this recipe though. The flavors may appeal more to others.

Peanut Butter Sandwich Cookies

Prep Time:  17 minutes
Cook Time: 15 minutes per 2 pans
Cool Time: 30 minutes
Filling Time: 5 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (March 2012)
Recipe Source: America's Test Kitchen TV
Recipe Source: D.I.Y. Cookbook

The recipe and video available for free on TV website right now.

I only made a half recipe, since these cookies are big, so the time will take longer for a full recipe with 24 sandwich cookies, but probably not too much longer.

These are fairly simple to make. The hardest part is processing the chopped nuts, and that isn't really hard. They are nice, but a little dry (filling excepted of course), so not my favorite type of cookie. But they were fun to make. I might make again, but since I have a niece and a nephew with a peanut allergy and they are who I like to make cookies for, I may not.

Nut-Crusted Chicken Cutlets

Prep Time: 38 minutes
Cook Time: 20 -25 minutes

Grade: A

Make Again: Yes


Recipe Source: America's Test Kitchen TV Show (Season 12) 
Recipe Source: Cook's Illustrated (January 2011)

There is a video of the recipe available for free at the ATK link above, and it was helpful to watch the video before making the recipe. The tv version is with almonds and lemon and thyme. The CI version I linked to uses chipotle and southwestern spices.

This recipe is definitely a winner. It took a little longer than I wanted, but that was partly because I had a lot of chicken trimming to do this time. I could probably get it done in 30 minutes if I make this a few more times.

It is a baked dish (on top of a wire rack in jelly roll pan). To get flavorful crust you toast the finely chopped nuts and panko breadcrumbs in browned butter for the coating instead of pan frying. I love that aspect of the recipe. It is less messy, and you don't mess up the breading when you flip the meat in the pan. Also, it is nice to have the dish finish in the over, so you can clean up while it is cooking.

The breading really adhered to the chicken, really better than any other breaded meat recipe I've ever tried. I had leftovers tonight (cold) and it was still really sticking to the chicken. The leftovers were also delicious. They would make a really nice spinach salad.

The only possible problem with the recipe was that the chicken was close to being too salty. It wasn't, but I felt it was on the edge. I should have used a little less salt on each breast I think. It was probably because the kosher salt I was using was Morton's which is not as "fluffy" as others.

I made 3/4 of the recipe since I had 3 breasts. I cut the breading by 3/4, and I still had lots left over.

Creamless Creamy Tomato Soup

Total Time: < 30 minutes 

Grade: A+ 

Make Again: Yes 

Recipe Source: Cook's Illustrated (Sept 2008)
Recipe Source: Best of ATK 2010

I love this recipe. I made it when the recipe first came out and knew I would make it again. I waited to blog about it until the second time, which didn't happen until this week. It won't be 3 years before I make this again.

This recipe is quite simple and very healthy. It has the feeling of Campbell's tomato soup, but probably tastes different. (It has been so long since I had that.) Basically it is canned whole tomatoes, some bread (which provides the creaminess without the cream) and onions, garlic and oil, plus some chicken broth. Using a blender makes it smooth. That is the only somewhat complicated step - transferring the soup between blender and pan.

I made a half recipe which only gave 3 servings. I had the leftovers tonight. I wished I had made a bigger batch. I think this would freeze well without any dairy in the recipe.

I'll post my simplified version here (full recipe amounts) because the recipe is so simple.

Ingredients:

• 1-2 T. extra virgin olive oil 
• 1medium onion , chopped medium
• 3 medium garlic cloves , minced
• pinch hot red pepper flakes (optional)
• 1 bay leaf
• 2 (28-ounce) cans whole tomatoes packed in juice
• 1 tablespoon brown sugar
• 3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
• 2cups low-sodium chicken broth
• Salt and ground black pepper

(They add brandy as a suggested optional ingredient. And chopped chives. I have not tried either.) 

1. Saute onion, garlic and pepper in 1 T of oil (they suggest 2T)  till softened.
2. Add tomatoes and crush with potato masher. Add brown sugar and bay leaf and bread. Bring to a boil and simmer for 5 minutes until bread breaks down. 
3. Remove bay leaf and transfer half of soup to a blender. They suggest adding more oil now but I didn't and I don't think it needs it. Blend for 2-3 minutes until smooth and creamy. 
4. Pour into bowl. Repeat with second batch. 
5. Rinse pot and return soup to reheat and add chicken broth. Season to taste. Add optional brandy and chives.

The original recipe can be found at the link if you subscribe. My version uses less oil and none of the extras. I still loved it, but you might prefer it their way.