Green Chicken Enchiladas (RC Cooks Country August/September 2009)

These were easy, I did like shredding the chicken (which gives me ideas for other things I could do), but I thought the green enchilada sauce itself seemed a bit salty...but that could just be me and my now overly sensitive to salt tongue (thank you low sodium diet).

PLT Salad (p21 Fine Cooking August/September 2009)

Olive oil fried La Quercia Prosciutto Americano? Yes please! Other stuff? Does it really matter? I did think I added a bit too much lemon juice, but besides that it was quite the salad, though it didn't hang around too long (around the time I was ready to fall asleep, I felt a bit hungry, and the next day when I had leftovers, I was very hungry by dinner time).

Cheese Omelet (p24 Fine Cooking August/September 2009)

There are somethings that I think that I should just know how to do...but apparently they still take practice. Shannon had something that resembled an omelet, I had something that more resembling scrambled eggs (mine was made first). I did use an 3 eggs and my 10 inch non-stick pan (1 of the 2 I own). I think I may make this again, just so I can practice more.

Risotto with Corn, Spicy Sausage, and Wilted Arugula (p27 Fine Cooking August/September 2009)

I'll jsut start bay saying I didn't use corn on the cob (which means I didn't pre-cook it), and the grated corn the recipe calls for, was food processored corn. I think I used more corn then the recipe called for and I know I used more sausage (the recipe calls for 1/4 pound, it was closer to a pound). Other then that I followed it pretty closely and it was really truly fantastic. I do love risotto, and it's time consuming to make, but generally it's worth it.