Military Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Recipe Swap Discussion & Vote
Alright ladies. Post the recipe you received and who you received it from. Did you like it? Did you make any changes to it? What was the level of difficulty? Do you have any pictures?
__________
Anyone else who would like to join in the next one, just let me know.
------------------
For the next swap let's vote on a theme.
[Poll]
Warning
No formatter is installed for the format bbhtml
Re: Recipe Swap Discussion & Vote
I got Broccoli Cheddar Soup from Sookie Stackhouse, originally from Simply Scratch. I posted about it on my blog as well Jenna's Cooking Journey.
I love Broccoli Cheddar soup, and thought this was a fantastic recipe. It was really easy too, just took about an hour, but the hardest part was doing all the chopping for the ingredients. I didn't make many changes, I think I added more cheese and nutmeg than the recipe originally called for, but that was just taste preference.
I also made the sandwiches, because Sookie said it was a must, and the sandwiches were amazing. I used Swiss cheese instead of Brick Cheese because I've never heard of Brick cheese before. I added spicy brown mustard to them too, but baking them in the oven made them an awesome accompaniement to this soup.
From Honeydewchestnut
Country Fried Steak and Mashed Sweet Potatoes
1 lb cubed steak (This is enough for dinner and lunch the next day for H and I)
flour
1 egg, beaten with 1 tbs water
Crushed saltines (normally 1 sleeve depending on how finely you crush them)
salt and pepper to taste
oil
1 cup milk
Dredge cubed steak in seasoned flour, then egg mixture, and finally saltines. Fry in heated oil until done (normally 3-4 minutes per side depending on thickness of meat). Reserve 2 TBS of oil in pan and add flour until there is no excess oil. Cook mixture for 3-4 minutes before adding 1 cup milk. Cook mixture over low heat until it bubbles and thickens. Season to taste.
Boil chopped sweet potatoes until tender. Mash or blend them with 1 TBS butter and enough milk to thin them out slightly. Serve steak and gravy over the mashed sweet potatoes.
What I changed: Other than adding a dash of nutmeg to the sweet potatoes I didn't change a thing.
Review: It was really good. I would consider it a beginner/intermediate level meal. E enjoyed everything but the sweet potatoes but that is just because he has never like them. I don't eat a lot of meat other than chicken and some ground beef( bad I know) and I had more bites of this than I normally do any other red meat. It was really good!! And its the only time I've attempted grave and it actually turned out edible!
From Deblondie1
15 Minute Creamy Avocado Pasta
Ingredients:
1 medium sized ripe avocado, pitted
1/2 lemon, juiced + zest to garnish
2-3 garlic cloves ( I used 2 and it was plenty! Depends on how much you love garlic)
1/2 tsp salt, to taste
~1/4 cup fresh basil (optional if you don't like basil)
2 Tbl extra virgin olive oil
2 servings (6oz) of your favorite pasta (I like to use angel hair pasta)
Pepper to taste
Directions:
1. Bring several cups of water to boil in a medium sized pot. Add in pasta, cook to Al Dente
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil in a food processor (or blender). Process until smooth. Add the pitted avocado, basil and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and place pasta in a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and pepper. Serve immediately.
Changes: I add just a tablespoon of low fat cream cheese to the sauce to make it a little creamier.
Review: I'm sorry to say we weren't fans. It was definitely our issue and not the recipe though. We're not huge fans of avocado and I think it wasn't the right forum for us to eat it. At least we can say we tried it! It was incredibly easy to make though. The longest part of prep work was waiting for the pasta to cook.
String Pie from ErikandAfton
1/2 package or more spaghetti noodles
1 lbs lean ground beef or turkey
1/2 white onion chopped
1 jar spaghetti sauce
1 container cottage cheese
grated parm cheese
butter
grated moz. cheese
In pan brown meat with onions. In salted or oiled water cook your noodles. Drain fat off of meat mixture and combine with sauce in separate bowl, set aside. Drain water from noodles, mix in small amount of butter and parm cheese, pour into bottom of square or 9x13 glass baking dish. Pour cottage cheese evenly over the top of noodle mixture, over that pour meat mixture. Over meat mixture spread the grated moz cheese. Bake uncovered at 350 for about 20 minutes until cheese is melted and you can see bubbles.
What I changed:
Cottage cheese skeeves me out so I used ricotta instead. I also had homemade sauce in the freezer so I used that in place of a jar and I added cooked spinach to the mixture.
Review:
This was a really easy weeknight meal and would be easy to prepare ahead if you have a busy schedule. We liked it since we like spaghetti and lasagna but this was just a little different. I also liked that the recipe is versatile. You can pretty much use whatever pasta you have on hand, add veggies, spices or whatever and it's pretty fail proof.
Brick cheese is similar to Havarti. It's really creamy.
BTW, I'd like to participate on the next swap if y'all will add me.
Just added you to the list!
I never heard of brick cheese either...I was thinking "Brick cheese? A brick of what kind of cheese?"
Thanks! That's very helpful.
You're in!
Sounds good to me, I guess I'll just be on the lookout for the next theme announcement. Thanks for leading this!
Chicken Cordon Blue from SMW
Ingredients
Directions
Heat oven to 375 degrees. Spread each cutlet with a wedge of cheese. Top with a slice of ham. Roll each cutlet up lengthwise and secure with two toothpicks. Heat oil in a large skillet. Season flour with salt and pepper. Dredge each roll in the flour. Once the oil is hot, place the rolls in the skillet. Brown each side (about 5 minutes a side). Remove from oil and place in an oven safe dish. Cover with aluminum foil and bake for approximately 15-20 minutes. (Check for doneness with a meat thermometer.) Remove and serve immediately.
Did you like it?
Yes I did! Who doesn't love chix cordon blue?
Did you make any changes to it?
I used the garlic and herb flavor cheese just to add some punch. I also used breadcrumbs for the outside of the chicken to add some crunch. And I used boars head ham from the deli. It was delish!
What was the level of difficulty?
It was super easy and quick! Unfortunately I couldn't get the breasts flat enough to roll them so I just stuffed them instead. Some of the cheese came out when I cooked them but it was still cheesy enough for me.
Do you have any pictures?
I do on my camera. Just haven't uploaded them yet. They're not pretty though haha.
Sorry I'm so delayed! I had Ginger Pork Meatballs from Mrsredrox.
They were pretty darn good! I substituted turkey since we don't eat pork and they still came out tasty. DH said we should put it in our "rotation of liked recipes" LOL