CHICKEN AND ROASTED VEGETABLES (Frozen)
CanyonDweller
Posts: 129 Member
Had this last night and it is very flavorful. The increase in the use of herbs to enhance this dish is a big step forward in NS food. The addition of more fiber and less carbs made me a happy girl. I did have an issue with the cooking instruction and over cooking. The chicken in the sauce was nice and moist, but any sticking out of the sauce was on the dry side. I will adjust the heating temp further down than I already did. (1200W Micro). I think I'll try stirring half-way through the cooking time and see if that helps. All in all.....WINNER WINNER CHICKEN DINNER!
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Replies
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Hi LK
Thank You for the review. I have these in my upcoming order.
Have a Good Day
RogerToo0 -
I didn't care for this one too much. It had a good bit of pepper in it.0
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Hi
I may or may not reorder this, Probably 1 a month. I rate it 3 out of 5. I have had worse meals and I have had much better too. One thing I liked was it had real pieces of potatoes, not Mashed potatoes that are probably instant potatoes. I have more and I had reduced the heating time somewhat and it seems I need to reduce it still more.
Have a Good Weekend
Roger0 -
I have a couple coming in this delivery. Sounds good.0
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O.k., had this tonight.
It was fairly good.
There is a spice in it that, to me, tastes like a creole seasoning. And, it was very strong, too.
Is that what I was tasting?0 -
I think what you were tasting is the rosemary. Rosemary is a very strong flavored herb and something that is easy to over do. Rosemary looks like a short needle pine and some varieties can grow very tall like a pine tree. You can also compare the smell of a rosemary bush to a pine tree with a twist. I grow rosemary and love to use the bigger branches I harvest as skewers on the BBQ. Personally, I never use whole leaves to season with. If you buy dry rosemary, I do recommend whole leaves, but always grind it first to use. Whole leaves have a longer shelf life. You can actually rub it between your hands and break it up pretty well. Fresh is always better and I chop the leaves to use. I also keep the little unused stems in a baggy in the freezer and throw a few on our fire pit to keep down the bugs when we are enjoying an evening fire here on the river.
To lessen the rosemary flavor, add a couple tablespoons of liquid to the dish during cooking. I nuke 4 min or 700-800 W, add 2T of Walden Farms Asian Dressing, stir, recover and nuke 3 more minutes. I had this last night and was surprised how much the rosemary flavor was neutralized by the dressing. I think I found a winner with this addition even though I love the rosemary flavor. It is an acquired taste I will admit just like tarragon.
Sorry to ramble on about herbs as they are my passion that is not shared by most. LOL0 -
I think you are right, CD. I looked at a post by someone else, after I posted the above, who said she (?) enjoyed the Rosemary. And, it's not something I really enjoy. I will get the WF Asian dressing (been meaning to do that anyway) and try that on the next couple I have. It wasn't bad, just a little too much spice
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Thanks!0 -
I had this again tonight.
Ordered the WF Asian Dressing and that made a world of difference. I think I will order this again. Thank you so much for the suggestion, CD.0 -
Anytime! I love Walden Farm's products! If you like the Asian, try the Ginger Garlic too. The Honey Mustard is great on veg and fish.
Linda Kay0 -
Thanks, Linda Kay.0
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I made a mistake on my second recommendation. It is not Ginger Garlic but rather Sesame Ginger.0
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Had this tonight for the first time... I don't see myself ordering it again. I gave it a 2/5. Roger put it best... I've had worse, but I've definitely had better.
The seasoning was WAY overdone, I think. I do well with spicy and in fact love spicy, but the herbs were just so strong here that it tasted downright metallic, and I wasn't able to finish it (a rarity for me).0
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