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Honey Mustard Grilled Chicken

Reviewed: Aug. 10, 2009

I marinated the chicken in hot sauce for a few hours. It created a yummy spicy honey mustard sauce. I will definitely use this again! Could be used as a salad dressing too.

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Almond Lemon Chicken

Reviewed: Jun. 14, 2009

I'm not a huge fan of marmalade so I will try leaving it out next time.

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Lemon Thyme Chicken

Reviewed: Jun. 6, 2009

Nothing spectacular. Needs to have a stronger flavour.

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Early Times Mint Julep Recipe

Reviewed: Jun. 1, 2009

I had made simple syrup for another drink recipe so it wasn't infused with mint. However, this was delicious! I used Maker's Mark and the syrup worked wonderfully with the whiskey.

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Great recipe! I tweaked my bites a bit by omitting the liquid smoke and maple syrup. I baked mine with some broccoli, yum! I added ginger and A Taste of Thai brand sweet chili sauce instead. The sweet chili sauce has the consistency of syrup and it's spicy so it kills two birds with one stone! I baked my bites at 350 for 30 mins and it really improved the texture of the tofu. I served the bites over organic brown jasmine rice. I'll me making this one again. Thanks!

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Chicken and Portobello Rollups

Reviewed: Feb. 11, 2009

I added feta cheese to the rollup and it was delicious! I also added some worchestershire sauce, as per the reviewers' advice. Adding worchestershire sauce mellows out the saltiness of the mushroom sauce.

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Simple Cauliflower Soup

Reviewed: Jan. 13, 2009

Great recipe! I decided to mix it up by adding leek, instead of onion. I also replaced half a cup of milk with a half cup of cream (in the end I wasn't sure if this was necessary). I took the other reviewers' advice and blended it. The soup was a bit bland so I added a tsp of roasted garlic powder. Finally, I served the soup with crumbled gorgonzola cheese. The cheese made the soup! I will make this again.

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Baked Brie in Phyllo with Mango Chutney

Reviewed: Dec. 6, 2008

Great recipe! I let my baked brie sit for a few mins before serving so it didn't ooze everywhere after cutting it. I served a balsamic glaze as well as a ginger apricot marmelade with it. Yum!

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3 users found this review helpful