Glazed Meatloaf

Prep Time: 30 minutes
Cook Time: 50 minutes
Rest Time:  20 minutes

Grade: B+

Make Again: Maybe

Recipe Source: Cook's Country (February 2009)

This meatloaf is good, but I think I like this version of meatloaf better. They both take a similar amount of time to prep and cook, so I'd probably choose the All Beef version. I still always feel like a meatloaf should take very little time to prep, but it always takes at least some time. The beauty of a meatloaf though is that the cooking part is easy and the kitchen is always clean by the time you serve dinner (other than the pan the loaf is on.)

Chicken and Slicks

Total Time: 80 minutes

Grade: B+

Make Again: No

Recipe Source: Cook's Country (February 2011)
Recipe Source: Cook's Country TV (Season 5)

I made this a while ago, and didn't keep good notes on the details of how much time this took. I just wrote down 80 minutes. I think that was total time, and was not work time. This is not an overly complicated recipe, actually. The time comes from cooking the chicken, freezing the noodles then cooking them. 

I did the recipe in two steps, made the chicken and noodle dough the night before, then shredded the chicken and cut and cooked noodle the 2nd night. It worked out well. 

The broth and chicken on this was super flavorful and delicious. The noodles were decent as well but a bit too thick for me. The only reason I wouldn't make this again is because if I am making a recipe like this I would probably go for Chicken and Dumplings instead which I like a little more. This is certainly good, but I missed the vegetables, and the noodles were more work than dumplings. 

Pork and Apple Stew

Prep Time: 30 minutes
Cook Time: 25 minutes

Grade: A-

Make Again: Yes
 
Recipe Source: Everyday Food (January 2003)

I've been trying to make some of my original favorites from Everyday Food. Recipes that I tried when the magazine first came out and that made me love the magazine. This is from the very first issue, and I remember loving this recipe, even though I was skeptical of the apples. I made it several times, but I haven't made it for years.

So, I made it again, and I only used one Granny Smith apple. Unfortunately, the apple part was very unappealing to me this time. I'm not sure why. I cooked it the 10 minutes called for, but I may have cut the pieces too small, because it was very soft.

I'm not sure what I will do the next time I make this. Maybe skip the apples (the potatoes, pork and cabbage are enough) or maybe just use a smaller apple with small pieces that I add at the last moment with the pork so the pieces stay crisp and are just an accent.

Regardless, I will make this again on occasion, because I do like it overall. 

Chicken Francese

Total Time: 50 minutes

Grade: A-

Make Again: Yes


Recipe Source: Cook's Illustrated (September 2005)

This is really good, but breading chicken cutlets always is messy.  Otherwise I would make these more often.  The sauce takes up a good portion of the cooking time here (may 1/3), and it is pretty lemony.  I might even skip the sauce in the future, and try for something simpler.

Spaghetti with Egg and Breadcrumbs

Total Time: 30 minutes (half recipe)

Grade: A

Make Again: Yes

Recipe Source: Best International Recipe

Recipe Source: The Best of America's Test Kitchen 2008



I overcooked my egg, but this was still delicious.  I wimp out sometimes when it comes to runny eggs, and I should have taken this egg off the burner sooner.

The recipe called for 10T of oil for 4 servings.  I cut that down to 4T (or 2T for a half recipe) and it was plenty.  I also only used 1 clove of garlic for my half recipe (instead of the 2) and that was also plenty for me.  The end result was still very garlic-y but not too much.

I used wheat bread for the crumbs, and they were delicious. The salty bread crumbs with the garlic pasta was a great combo.  Even without the egg the dish would be very good.  But I like the idea of that added protein on the pasta, so I'm going to make this again and hope to do better with the eggs.  Especially because this is a fairly simple dish to make. 

Slow Cooker Meatballs in Marinara Sauce

Prep Time: 45 minutes
Cook Time: 4-5 hours

Grade: C+

Make Again: No

Recipe Source: Cook's Country (August 2009)


The meatballs were good, but I didn't love the sauce.  I didn't dislike it, but I felt like there should have been more flavor, with all the ingredients that are in this.  The wine slightly overpowered the rest, even though I was careful to cook it down before putting in slow cooker.  

This made a huge amounts of sauce.  More than I think you need for 1.5 pounds of pasta.   I am saving the meatballs with some sauce, in individual containers to freeze, and then I saved almost a quart without any meatballs for use another time. 

I have a medium size slow cooker and it was filled to the brim almost.  The recipe was probably developed in a larger cooker.

I think I have other meatball recipes I would use before making this one again, because it still was a decent amount of effort - especially for a slow-cooker meal.

NOTE: I didn't actually test the Cook's Country recipe.  I used the one from the Best of 2010 book, which contains the recipe from Best Slow and Easy Recipes.  (Did you follow that?)   The recipes are similar, but there are a few differences - the one I used had milk and bread instead of the  mozzarella cheese, less tomato paste and no cream.  Everything else looks the same. 

Chicken and Dumplings

Prep Time: 40 minutes
Cook Time: 30 minutes
Assemble Time: 30 minutes
Cook Time: 20 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (Jan 2005)

Yes, this takes awhile to make. And actually, I used chicken breasts (not recommended by CI, but recommended by me!) so it was quicker. The hardest part for me is pulling the skin off the chicken (after browning) and then pulling the chicken off the bone after cooking. However, it is necessary to do this steps to get the non-greasy, yet full-flavored broth. And I think it is worth it (every once in a while) for such a yummy recipe.

I made a little bit lighter, by using half the fats call for in the recipe (less oil for the chicken, less butter in the stew, less fat in the dumplings.) Using breasts makes is lighter also. But the dish was still very rich and delicious.

I have made this once before and froze the leftovers, and I remember they were still good. I will do that again, which is nice allowing for a quick delicious meal another evening without any work.

French Potato Salad

Prep Time: 15 minutes
Cook Time: 10 minutes
Cool Time: 10 minutes

Grade: A+

Make Again: Yes

Recipe Source: Best Light Recipe (Modified)

This is a very good recipe that I modified just a little because I don't have all the herbs required for this recipe (and don't think they are needed.) I also like reducing the potatoes a bit and adding in a bunch of green beans to get some extra veggies in. Instead of the 2 lb of potatoes, I used 1.5 pounds plus 3/4 pounds of green beans.

Grilled Chicken Breasts with Lemon and Parsley

Prep Time: 15 minutes
Marinate Time: 30 - 60 minutes
Cook Time: 25 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (July 2007)

This is very good and easy. The nice thing is the technique, which is cooking on a cooler grill at first, and then browning at the end with higher heat. The chicken ends up quite moist. I lightened the dressing a little and used less oil, and it was still great. I will use the leftovers for a chicken salad, and I know it will be delicious. They offered two other flavor variations with this recipe, and I will be trying both of them.

Spinach Dip

Prep Time: minutes
Cook Time: minutes

Grade: A-

Make Again: Yes

Recipe Source: The America's Test Kitchen Family Cookbook

Recipe Source: Cook's Illustrated (May 2002)

This is a pretty good dip recipe and it works to use lower fat sour cream and mayo. It is more green than the usual recipe which I like.