One of my goals for 2026 is to sort through all the recipes I have laying around tucked into folders and notebooks as well as my gigantic Pinterest/food blog collection that hasn't been touched in years. I've been having quite a good time with it. I enjoy cooking but it can become a chore pretty easily and this has made it a lot more fun for me as I feel like I'm working on a project. Around here we've taken to calling it Recipe Thunderdome as all recipes have to be auditioned before earning their place in the final recipe binder.
*For context I'm a reasonably capable home cook but one who is often trying to multitask and who is pretty much completely self-taught. *
Today I'm sharing Asiago Chicken with Bacon Cream Sauce from Julia's Album
Changes: I used olive oil instead of vegetable oil and left out the parsley because I find parsley to be more trouble than it's worth - though I am willing to hear arguments to the contrary. I also only used bacon in the first part and did not garnish with the additional bacon.
Thoughts on Recipe Difficulty: I don't love cooking chicken in a skillet because I'm always afraid of undercooking it but the way this recipe is done that isn't an issue. This isn't a dump it in a pan and leave it recipe but it is pretty straightforward - seer chicken, make sauce, then simmer chicken in the sauce - and can all be done in the same pan. I could clean up the kitchen and work on the sides while it was simmering which is always a plus. As well, the recipe was easy to follow and I didn't have to reread for clarification.
Cook Time: I'd say from start to finish about 30 - 35 minutes.
Served With: Mashed potatoes (which were fantastic with sauce poured over them) and roasted green beans
Results: So good! It's a little rich for everyday but would be perfect for a company meal or when you're just wanting a little treat. Serving it with rice or mashed potatoes to use with the extra sauce is a must.
Verdict: Survived - it has earned it's place in the final recipe binder which I need a catchy name for now that I think about it.
Ha, I didn't know we were sisters! I also have a slew of recipes written out from magazines or saved in folders. Once I make them I do as you mentioned, put them in a binder in those clear plastic sleeves. If you don't use the plastic sleeves i recommend them because you can take them out of your recipe binder and wipe off any spills if you have them.
ReplyDeleteThis sounds like a good one although as you said, a bit rich, so have it now and then. Mashed potatoes with a sauce or gravy always works for me. Great project!