Cooking Through A Cookbook

Wild Mushrooms Tart Review


Recipe 34 from The Smitten Kitchen Cookbook by Deb Perelman I'm not a fan of mushrooms so I was less then excited for this recipe but knew it would probably be a little better then I expected it to be. And I'm glad to say that it was. My feelings for mushrooms haven't changed but… Continue reading Wild Mushrooms Tart Review

Cooking Through A Cookbook

Broccoli Rabe Panini with Mozzarella Review


Recipe 33 from The Smitten Kitchen Cookbook by Deb Perelman Another yummy sandwich to check off my list before this chapter shifts to tarts. I really enjoyed making this guy even though I made a mistake that made me laugh. My mistake...yeah that's definitely not broccoli rabe. That's broccolini. Why I thought they were the… Continue reading Broccoli Rabe Panini with Mozzarella Review

Cooking Through A Cookbook · Uncategorized

Emmentaler on Rye with Sweet and Sour Red Onions Review


Recipe 31 from The Smitten Kitchen Cookbook by Deb Perelman WW Notes: There's not many ways around it...this is just going to be a higher point sandwich. Trust me I tried swapping out a few different things in a few different ways and the lowest I could get the sandwich was 12 points. If you… Continue reading Emmentaler on Rye with Sweet and Sour Red Onions Review

Cooking Through A Cookbook · Uncategorized · Weight Watchers Friendly Recipes

Chicken and Egg Salad “Toasts” with Lemon Aioli and Fennel Review


Recipe 30 from The Smitten Kitchen Cookbook by Deb Perelman WW Notes: So the chicken salad itself is 0 points so that's great. Add in the lemon aioli and it can go up to 7 points if you find 1 point bread and use one piece for your serving. That's if it's 1 of 6… Continue reading Chicken and Egg Salad “Toasts” with Lemon Aioli and Fennel Review