DELICIOUS!!!!!
I tried this tonight to get rid of some asparagus languishing in the fridge. The only change I made was to sub fat-free Greek yogurt for the sour cream (didn't have sour cream). It turned out beautifully, although I probably could have left out the tsp of lemon juice since I had the yogurt. Family was moaning. Thanks so much - I'll use this one a bunch!
Please try this! It's worth the tiny extra bit of preparation and you end up with a 5-star presentation and a wonderfully flavorful side dish. I didn't have fresh thyme so I used fresh rosemary and it was stellar. We'll definitely be doing this one again. A plus: the parts you trim off of the potatoes can be used for hash browns the following morning. What a great recipe. Thanks, Chef John, for a new and yummy way to cook the plebian potato!
Served this as an emergency dinner when hungry "orphans" showed up to eat. Everyone absolutely loved these - so much so that I ended only nabbing one. We'll certainly make these again. What a great use of leftovers. My thanks.
Hands down the best pork tenderloin I've ever made, and I've made lots! The only changes I made werer to make my own Russian Dressing from this site as another reviewer suggested, and to decrease the cooking time after removing the aluminum foil to ~ 8 minutes (I inserted a meat thermometer after removing the aluminum foil). Juicey, savory, tender - an absolute KEEPER! Thanks so much.
YA GOTTA TRY THIS! Hubby ate seconds - he NEVER eats seconds, and the son moaned his way thru the meal. Don't overcook; I did for maybe an hour and the chicken almost began to be tough. Great flavor. I opted for an easy meal after work and served this with rice-a-roni and cooked frozen english peas, thinking this would just get us through the evening. My mistake - this was such a keeper! Only change was using 1/3 cup of soy sauce instead of 1/2 cup. DO TRY THIS! Thanks so much, Myrna!
This is a thank-you note to Nancy who submitted this recipe. Tried it for the 1st time tonight. It was fabulous! I had to sub a couple of ingredients - prepared mustard for powder and diced tomatoes for stewed - but it turned out beautifully. I only had bone-in chicken breasts so I used them, and served the whole wonderful mess over spaghetti squash. I am SO keeping this recipe. Note to those lovely folks out there who like to make a recipe their own: This one is easy to add/subtract as needed. I added a bit of onion and bell pepper, sauteed after the chicken and before the sauce. You could add 'shrooms, zucchini, whatever, and the sauce will work wonders for whatever you throw in. Thanks again, Nancy.
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