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Roast Chicken with Thyme and Onions

Reviewed: May 5, 2009

Great roast chicken recipe. I had an extra half-lemon in my fridge, so I sliced it up and stuffed it under the skin along with the thyme, which infused it with a wonderful lemon taste.

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Pasta with Roasted Butternut Squash and Sage

Reviewed: Jan. 27, 2009

Needed more squash! But all in all, a pretty tasty blend of flavors.

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Spicy Chicken and Sweet Potato Stew

Reviewed: Dec. 13, 2008

This was basically chili, only with sweet potatoes and more liquid. It tasted great, but I would just make chili next time instead of this.

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Peach Curry Glazed Pork Chops

Reviewed: Oct. 2, 2008

My husband thought the sauce was great, but there was a little too much mustard for my palate.

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Tamra's Lemon Artichoke Pesto

Reviewed: Apr. 19, 2008

As a pesto on pasta, this was too strong for us. As an overnight marinade for some chicken thighs that we broiled, it was great.

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All the liquid had boiled off long before I checked on mine after 7 hours on low. I also only needed to cook it an additional 30 minutes instead of 1-2 hours after making the sauce. It still turned out delicious, but next time I will reduce the cooking time in the first step.

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6 users found this review helpful

Pumpkin Black Bean Soup

Reviewed: Apr. 13, 2008

This was excellent the first day and even better as leftovers. The ham adds nothing. I think it would be fine without any meat at all; if I were to add meat again next time, I would try some shredded beef.

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18 users found this review helpful

Carrots with Dried Cherries

Reviewed: Dec. 29, 2007

This turned out fine, and it was certainly a breeze to make. The combination of carrots, honey and cherries was a winner. Next time I'll be adding a little more honey and coarsely chopping the cherries so that every bite is packed with flavors.

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4 users found this review helpful

Mashed Chipotle Sweet Potatoes

Reviewed: Dec. 29, 2007

This was fabulous! Even with only half the chipotle peppers, it was plenty hot and the smoky flavor still came through. They made a nice complement to the buttery sweetness of the sweet potatoes. This will definitely become a regular at our house. Thanks for sharing!

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Spicy Garlic Lime Chicken

Reviewed: Nov. 6, 2007

The drippings were a little too limey for me, but my husband was fine with it. A side of couscous absorbed the extra drippings I had poured over everything. The chicken itself, moreover, was nicely seasoned. Perfect ratio of effort expended to tastiness achieved! Would definitely make again on another busy evening.

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Indonesian Pork Satay

Reviewed: Oct. 13, 2007

We loved this! I cooked it under the broiler on skewers (approx. 8 mins, turning once) because it was too cold and dark to grill. They were tender and delicious, not too salty, and they heated up well the next day. We served it with coconut rice and fruit. It is one of my husband's new favorites!

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Chicken Cordon Bleu II

Reviewed: Oct. 7, 2007

Very tasty, but a bit salty...bread or a vegetable (I like broccoli) to mop up the extra sauce is essential. I skip the toothpicks, which makes it an extremely easy recipe.

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Tomato-Cream Sauce for Pasta

Reviewed: Oct. 7, 2007

We make this all the time and it's delicious. The key is the tomatoes--the plain kind just don't cut it.

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Baked Ziti III

Reviewed: Oct. 6, 2007

This made way more than just my husband & I could eat, but it was great heated up the next 3 days. :P I used ground turkey and added plenty of oregano, thyme, rosemary, basil and parsley. Also, I had some left over Greek-style yogurt that worked fine for the sour cream. I'll definitely make this again when I've got a lot of people to feed!

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Delicious Ham and Potato Soup

Reviewed: Oct. 6, 2007

I made this in the crockpot--just dumped everything but the milk and butter in and cooked it on high for about 5 hours before adding the milk and butter for the last 30 mins. It looked a little funny, but it tasted wonderful! It was even better the next day. Next time I think I'll try putting the dairy in at the beginning to see if it improves the appearance. So good!

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