What a great recipe! I was a little nervous about the salsa just because I thought it was an odd combination, but it was delicious! Thank you so much!

Reviewed On: Jan. 21, 2009

I just have to add my two cents about this great recipe! When I made the marinade the first time, I wasn't so sure about it. However, I had read the reviews and knew that others had the same thought, but I also knew that those same people thought the recipe was great. I've made it at least five times now, and it's always been amazing. The first time I just marinated whole chicken breasts for a couple hours and grilled them using dried rosemary instead of fresh because that's all I had. I also omitted the salt thinking it wasn't really necessary. The second time I made them as kabobs and used the fresh rosemary -- a definite must!!! -- just a pinch of salt, and brown sugar instead of white. I also marinated vidalia onion, red pepper, and mushrooms in a separate bowl and added that to the kabobs as well as fresh pineapple. Oh man, they were to die for! I heated the marinade from the veggies to serve over rice which everyone but me has just loved. It has a bit of a tang to it that I just don't prefer with rice. I served the kabobs with a 5-blend rice, tossed veggie salad and fresh fruit. It's a great summer meal! The last three times I've made it we've had company, and everyone (even the picky eaters and kids) have loved it and asked for the recipe. Thanks for a really great recipe!! Just a note: although using dried rosemary still makes it taste great, using fresh rosemary makes it even better. So if you can get fresh do so :)

Reviewed On: Aug. 26, 2008

After having a can of beef stew last week my son announced that he wanted beef stew for his birthday dinner. I turned to allrecipes since I'd never made beef stew before, and I was not a bit disappointed in this recipe. I only made a couple minor changes one of which was to add 3 diced potatoes because I've never heard of stew without potatoes. The second thing I did different was that I marinated the meat in Worchestershire sauce overnight. Finally, rather than cooking it in the crockpot I did it on the stove. I probably cooked it about an hour after I had cooked the meat and added the remaining ingredients. The potatoes did get mushy so next time I will add those halfway through the cooking time. Coating the meat with the flour thickened the stew perfectly. Thank you for a great recipe that the whole family loved! I will be making this often!

Reviewed On: Feb. 2, 2008