Adam and I saw this in the December issue of Food Network magazine and agreed that we needed to definitely try it. I’m glad we did, because it was DELICIOUS. It took a bit of time to get together, but we’ll have leftovers for at least another two days. Publix was out of swiss chard, so we used kale instead. Spinach would work too. Or you could just leave it out, which is how I prefer it.
I should have taken a picture of this before I put it on the plate, it looked much better in the baking dish! It all kind of fell apart once we moved it to the plate, but that was okay because it was SO good. I actually put three on my plate thinking that I’d devour them, but I was stuffed after just two. Definitely going in the rotation!
I need to work on my food picture taking skills. This does not look all that appetizing, but it was SO good. I’ve never tried leeks before so I was a bit hesitant (I’m a horribly picky eater), but this was just amazing. Adam loved it too. We had it with zucchini roasted with balsamic vinegar – YUM!
We both really liked this. It was a little sweet but not too sweet for Adam. I had mine in a bowl with brown rice, steamed broccoli and the sauce from the chicken was SO good on it. We’ve made it in the past with roasted broccoli and it was even better — definitely sticking with roasting next time!
This was absolutely amazing. We both loved it. I used chicken breast cutlets instead of thighs and just lowered the cooking time to 20ish minutes. I also marinated the chicken in a ziploc bag with the lemon juice and spices prior to cooking it. It had a TON of lemony flavor.
I’m not typically a fan of pork chops, but these were delicious! I used boneless pork chops instead and some extra onions, it worked out really well!
We were all fans of this one, especially the cheese sauce. It is definitely going in the rotation!
Mackenzie Sarah Smith
July 22, 2011
8 lb, 10 oz – 19 inches
Adam and I were both big fans of this one. I modified the recipe a bit and it was delicious!
As I’m sure you can tell from the picture, I went WAY off of the recipe here. I used a can of crescent rolls instead of puff pastry, which was enough to make 6 tarts using a large muffin tin. I used bacon bits instead of fresh bacon (it’s what I had), Egg Beaters instead of eggs, nixed the mushrooms and parmesan cheese. I also added in chopped spinach and gouda cheese (because everything is better with gouda). I also eye-balled everything, so I have no clue what my exact measurements were.