Make Ahead Chicken Pot Pie with Savory Crumble Topping

Prep Time: 80 minutes
Cook Time: 80 minutes

Grade: A

Make Again: Yes

Recipe Source: Make Ahead Cook (book)

This recipe is very similar, but not exactly the same as the recipe I reviewed previously from the magazine. The topping is the same, but there are some differences in the filling. I'm not sure why. Probably to allow for making two casseroles instead of one that serves 6?

There are actually two Chicken Pot pie recipes in the book. Both have the exact same filling. This one has a crumble topping and is from the Oven Ready Casserole chapter. The other one has a pie crust topping and is found in the Freezer chapter.

I decided to experiment and do both with this one. I made one casserole for cooking later that day and 3 others for freezing. (Since I'm only making this for two people, I used disposable loaf pans instead of 8x8 pans and made 4 instead of 2 casseroles.) I used the instructions from both recipes on preparing the casserole. The crumble topping worked fine in both ways as I expected. I kept the topping in a separate baggie when frozen.

This is a delicious recipe and having 3 more in the freezer to make later was great. As I've found with all of the other freezer recipes, these casseroles take a very long time to reheat, even with my smaller portions, so you do need to make sure you give it enough time.

I made the same adjustments to this recipe as I did the original from the magazine. I used less butter in the sauce, milk instead of cream and used chicken breasts instead of thighs. It still was rich and delicious. I left the crumble topping alone.

Pumpkin Cinnamon Bars

Prep Time: 10 minutes
Cook Time: 25-35 minutes

Grade: A

Make Again: Yes

Recipe Source: King Arthur Flour

This recipe can be made with pumpkin butter or apple butter. I had to make pumpkin butter since I only had canned pumpkin on had. That is not included in the prep time, because next time I'll probably use apple or pumpkin butter already made to keep things simple.

These were absolutely delicious. They were very moist but dense, sort of like a brownie. The flavor was great. I made these 3 months ago so I don't remember why, but I know I didn't drizzle the frosting but instead spread it over the top. Maybe because there was a lot. It was a very thin layer though, so not too much.

I probably won't make these again until next Fall, but this is a great quick bar cookie recipe. On second thought if I saw some apple or pumpkin butter at the store I would probably make them soon because I am remember now how good they were.

Best Chicken Parmesan

Prep Time: 30 minutes
Salt Time: 20 min (can overlap with prep)
Breading/Cook Time: 20 min
Broil: 2-4 minutes

Grade: A-

Make Again: Yes

Recipe Source:
Cook's Illustrated (March 2013),
America's Test Kitchen TV (Season 14)

This tasted great, but was a little greasy and rich, so I probably won't make it a lot. I remember a lighter recipe from the Best Light Recipe (which I don't own anymore) but I think I probably prefer that recipe. It is not super quick, but they have streamlined the recipe some so it isn't too complicated.

Portuguese-Style Potato and Kale Soup

Prep Time: 20 minutes
Cook Time: 4-6 hours on low

Grade: A

Make Again: Yes

Recipe Source: Slow Cooker Revolution Book

I am shocked I didn't report on this recipe last year, because I ended up making it at least 3 times last winter after I first tried it. It is one of the easier recipes from Slow Cooker Revolution and it tastes great. The onions, garlic and spices are only cooked in the microwave first making this a little bit simpler prep. Also since it uses kielbasa, that prep is easy as well. I make it with Turkey Kielbasa, since it is lighter. Of course, I use the full 13oz that comes in the package instead of the 8oz called for, so that may erase any efforts to keep this lighter.

This is a great soup though with a nice little heat to it. My picker eater doesn't like kale, so I usually spoon some out for him before I add the kale and then we re-heat his soup when ready to eat.

Make Ahead Chicken Fingers

Prep: 15 min
Wait: 20 min
Bread and Cook: 30 min

Grade: A-


Make Again: Maybe

Recipe Source: Make Ahead Cook (book)

That link is to the actual recipe, because this is one of the featured recipes on the website.

These tasted very good but maybe just a little bit greasy. Also the process of making them, although easier than regular frying, still gets a little messy.

The recipe was supposed to make 16 fingers, but I only got about 11. They were long though.

The cooked from frozen fingers were still quite good, but the last couple I had were starting to get a tiny bit dry. I may never make these again, because it isn't something I think of eating, and I don't have kids. I'm sure my nieces and nephews would like these though. I did really like cutting them up and putting them in a salad. That countered the greasiness nicely, so it is possible I will do these again.

Carrot Layer Cake

Prep Time: 18 minutes
Bake Time: 18 minutes
Cool Time: 30 minutes
Frost Time: 20 minute

Grade: A

Make Again: Yes

Recipe Sources: 
America's Test Kitchen TV (Season 13)
Cook's Illustrated (May 2012)

I've been wanting to try this cake for the past year and finally decided to make it for Thanksgiving. It was quite good and the only difficult part was frosting it. But overall it was fairly simple.

It is not easy to make a layer cake out of carrot cake, because the cake is so soft and moist. They solve this problem by baking the cake in a half sheet pan, so it is very big but thin, and then cutting the cake into 4 quarters making each a layer. I have a 1/4 sheet pan, so made a half recipe, which worked out very nicely.

Instead of 4 layers, I cut the cake into thirds for 3 layers. I cut the frosting recipe in half but that was a problem, because I really didn't have enough. I really had to stretch it in some spots. I knew it would be tight, because I think there is more surface area on the outside when you cut a recipe in half. (I didn't do the math, but I am pretty sure about this.) I did make it work though and honestly the frosting is very rich, so I wouldn't really want it any thicker than it ended up.

You are supposed to cover sides with chopped pecans but I am not a pecan fan, so I skipped those. It would have been nice to cover up my mistakes though!

I should point out that you need buttermilk powder for the recipe. That is to add tang without moisture. It worked really well. I do think however, my frosting could have been a tiny bit moister without problems. It probably would have made spreading it easier.

Slow-Cooker Turkey Breast with Gravy

Prep Time: 50 minutes
Cook Time: 5-6 hours
Rest Time: 20 min

Grade: A

Make Again: Yes

Recipe Source: Cook's Country (December 2012)

As much as I love to cook, I have never made a Turkey before. I tried to help my mom one Thanksgiving when I was a young adult and it grossed me out so much, I became a vegetarian soon after. That lasted 7 years. I eat meat all the time now, but I still don't like dealing with things on the bone, let alone an entire bird.

I usually bring side dishes to family meals for Thanksgiving. When it is just the two of us I have done a boneless skinless turkey breast. But those never taste anything like Thanksgiving turkey to me. So this year when I saw this recipe on the America's Test Kitchen Feed, (recipe is behind the paywall now) I decided to at least try a real breast on the bone.

I wasn't sure what to expect – thinking the turkey would be steamed and I knew it wouldn't be as pretty as roasted turkey.

It was not pretty, that is true, but once carved, you only noticed that it didn't have skin. It was the most moist turkey I've ever had, and the gravy was delicious. I will definitely use this recipe again.

Part of what makes this recipe work is that you take off the skin and cook it in skillet first to render the fat and then you saute the vegetables in that fat to start your gravy. You sort of make the gravy in the beginning and cook the turkey on top of the gravy and vegetables and cooked skin. After you remove the turkey breast you strain the gravy and after some seasoning it tasted delicious.

If I had one complaint it is the gravy was a bit thin. It was pretty thick until I strained it and the thick stuff got stuck with the vegetables. I waited until the end to do that, so I didn't have time to thicken on the stove, but I will do that next time.

One breast ended up a little more cooked than the other side. I'm not sure why. It may have been leaning and touching the side of the slow cooker. It was still moist enough though and tasted good and will be used for some leftover recipes this weekend.

Wedding Soup

Prep Time: 60 minutes
Cook Time: 15 minutes

Grade: A

Make Again: Yes

Recipe Sources:
Cook's Illustrated (March 2012)
America's Test Kitchen TV (Season 14)

I prepped the soup in the morning and then cooked it at night with the pasta. This worked out great. I don't mind an hour of prep if I can do it earlier in the day.

The soup tasted really good. The broth was unique and flavorful. It should be since it had a lot of ingredients (fennel, ground dried mushrooms, pork, beef, and more).

The only negative to the soup is that I didn't think it was very appealing looking with the meatballs appearing a little gray to me. But that isn't something that will keep me from making this soup.

6 Ingredient Beef and Broccoli Stir-Fry

Total Time: 30 minutes

Grade: A

Make Again: Yes

Recipe Source: Six-Ingredient Solution (ATK Book)

I wasn't sure if I would try this because I like the Beef and Broccoli with Oyster Sauce recipe from Cook's Illustrated and it is not too difficult to make that. But it looked good and I had the 6 ingredients (flank steak, a pepper, broccoli, oyster sauce, sesame oil and sweet chili sauce) on hand and I thought I would give it a whirl.

It turned out really good. I might even like it better than the real recipe because the sauce had a bit of sweetness to it which I really liked. The sweet chili sauce helps keep the number of ingredients down since it has sweetness, garlic and spice all in one.

It was very easy to pull together and could probably even be done quicker once I know the recipe. I had the kitchen cleaned up while making it which is a change from many stir-fry recipes where I end up feeling like I used a million dishes.

I will definitely make this again.

Mexican Lasagna

Prep Time: 30 minutes 

Cool Time: 30 minutes 

Assemble Time: 15 min 

Hold: up to 24 hours 

Cook Time: 45 min

Cool Time: 15 min 

Grade: A

Make Again: Yes 

Recipe Source: Make Ahead Cook (book) 

This is the first really new recipe that I've tried from this cookbook that I don't recognize from the magazines or tv shows. It might be featured in one of their other million cookbooks, of course. 

I don't mind that they are using old favorites, because I like what I've learned about making things ahead of time from working through this book. But, it is nice to try something completely new to me. 

This recipe was from the "Oven Ready Casseroles" chapter, which is casseroles to make the night before. I decided to do an experiment with this and make two smaller casseroles instead of one large one. I put the second one in the freezer (without the cheese on the very top). 

It was about 45 minutes total of work, and it was fairly easy work. Not much to chop and prep other than the scallions, garlic and cheese. 

It tasted very good. The inside corn tortillas did become quite mushy even though I did spray them with oil and microwave as directed. But it all tasted fine and the texture was not a problem. The ones on top got nice and crunchy. 

The frozen version was almost just as good. The top was not as pretty or crunchy, but overall it was still great and so nice to pull out of the freezer. It did take a while to cook from frozen. I cooked it like the lasagna and put in cold over, turned on to 400 and it took 70 minutes to heat through. Then I finished as directed without the foil and adding the cheese. 

This is almost a good gluten-free recipe, but it does use 3T of flour to thicken the filling. You could probably use corn starch or something else instead.