Wait, I collect those, too.
Like some people collect Precious Moments figurines (that is DEFINITELY not me).
I collected recipes long before the internet came along. I bought magazines and clipped recipes. I bought cookbooks. I checked them out from the library. And I got recipes from friends and family. I had overflowing shelves and recipe boxes.
Aaaand, I continued to use the same handful of recipes I had always used.
A few years ago, this magical thing called Pinterest came along, and my collection became neatly organized on my boards, but I still wasn't doing much more than continuing my hobby as a recipe collector.
Then one of my favorite bloggers, Wendy Nielsen, posted about a monthly challenge by Anna Hartman from In The Next 30 Days to "execute one of the eleventy-billion recipes or projects we're always pinning over on Pinterest." I'm always up for a challenge. Color me IN!
I started my Pinterest Challenge, Recipe Edition, with what I THOUGHT was going to be Crockpot Chicken and Noodles and which turned out to be Incredibly Easy Chicken and Noodles. A little bait and switch, if you ask me, but I made it anyway.
Their version:
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| http://allrecipes.com/recipe/incredibly- easy-chicken-and-noodles/detail.aspx |
My version:
My verdict: Fine, but nothing to write home about. I don't really need a recipe to throw together some chicken, noodles and cream soups and call it dinner. Perhaps the fact that I didn't READ the recipe until I started making it served me right, because had I read it, I don't think I would have made this and instead, would have allowed it to languish on my board.
My next recipe for the Challenge was Crunchy Black Bean Tacos. I have been drooling over these for, apparently, a year (nice of Pinterest to log when you pinned something, so you know just how very long you have ignored it).
Their version:
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| http://www.endlesssimmer.com/2012/04/04/ cornerstone-cooking-crunchy-black- bean-tacos/#more-33746 |
My version:
Holy cow, these things were DELISH! Frying them in olive oil was silly, though, as it's (a) expensive and (b) has a low smoke point (both things pointed out by my husband when he came in the kitchen to see how the tacos were turning out). I ended up doubling the recipe and switching halfway through from olive oil to canola oil without changing the taste of the tacos. I also didn't put the cilantro in because, as I confessed above, I have a wee bit of a habit of not reading the entire recipe before I begin, and I didn't notice cilantro on the ingredients list. My husband, who is a huge cilantro fan, said he didn't miss it at all in these. So there you go.
Chicken Tamale Bake was next. We had mixed reviews about this at my house. The problem with it was the cornbread base. The recipe calls for a box of Jiffy cornbread mix, to which milk, egg, chopped green chilies, shredded cheese, pepper, cumin, and a can of creamed corn was added. Jiffy mixes make a slightly sweet cornbread. Creamed corn is very sweet. Put those together, and it doesn't matter HOW much cumin you add (just an observation, but cumin smells like B.O.), that cornbread base is going to taste very, very sweet. Which was the complaint my family had. I was the least put off by it and ended up eating all the leftovers. I would make this again, but I would make the cornbread from scratch, using very little sugar, and substitute whole kernel corn for the creamed corn. Which would mean I would have to adjust the liquid in the recipe and which negates it being any kind of "quick" meal.
Their version:
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| http://www.emilybites.com/2012/01/ chicken-tamale-bake.html |
My version:
My last recipe in the Pinterest Challenge was Crispy Quinoa Bake. First of all, it was not crispy, but it might have been if the oven temperature had been 400 instead of 375. And quinoa is an acquired taste. Or texture, anyway, because it really doesn't taste like anything much. My daughter and I were not in love with the finished product, but my husband was. He already had a love affair going with quinoa, and he did nothing but rave about this dish. He thought it had a meaty texture that made him not miss that there was no meat in it. He loved the flavors, the texture, yada yada yada, and wants to see it become part of the regular menu rotation. Yay.
Their version:
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| http://www.theliveinkitchen.com/2012/12/11/ crispy-quinoa-bake/ |
My version:
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| She's not loving it. |
There you have it. I do regularly make quite a few of the other recipes I have pinned. Like lasagna cups. And mini chicken pot pie cupcakes. And slow cooker cream cheese chicken chili, which I don't make in a slow cooker. And cranberry feta pinwheels. Oh, just follow me on Pinterest and see for yourself!
