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Mediterranean Puff Pastry Chicken

Reviewed: Nov. 6, 2007

This recipe was excellent and got rave reviews from all who tasted it. The only thing I did different was, I didn't marinate the chicken. The chicken breasts I get are very large and I was afraid they might not cook through without burning the puff pastry. So, I cubed the chicken and cooked it off with a little salt and pepper first. The chicken was a little dry, so next time I might pound out pieces of the chicken instead.

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1 user found this review helpful

Pesto Chicken Florentine

Reviewed: Oct. 14, 2007

This was so yummy and so versitile! I didn't have garlic so I browned the chicken with onion instead. I used frozen spinach instead of fresh and I made my own alfredo sauce. I added about 1/2 cup of cream cheese to the chicken spinach mixture while I was waiting for the sauce to come together and it added a slight tanginess. I will definitely keep this one.

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Pork Tenderloin with Tomato and Pepper Sauce

Reviewed: Oct. 14, 2007

I didn't use any chilis because I didn't have any, but I'll bet the recipe is just as good with them. I cut the tenderloin into medallions and browned them first, removed them from the pan and then sauteed the onions, peppers and garlic, and then deglazed with the tomatoes. I put the pork back in the pan, covered and simmered for 20 min. the result was really good. The pork was very tender and the sauce was a really nice compliment. Next time I will cut the pork into strips for asthetic purposes. The strips of pork will go better with the pepper slices than the medallions.

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3 users found this review helpful

Chili Dog Casserole II

Reviewed: Oct. 10, 2007

This recipe was better than I was thinking it would be. I think other reviewers are right, you should cook the dogs first. I made this with homemade chili and wrapped some cheese in with the dogs. The tortilla came out a little soggier than I would have liked, and it seemed like it just needed something else. Truthfully, we like regular chili dogs better.

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Lemon Cream Pasta with Chicken

Reviewed: Oct. 7, 2007

I followed this recipe almost exactly and really liked the results. I really love the fresh, clean flavor of the lemon. The only thing I did differently was I cubed the chicken, seasoned it with salt and lemon pepper, sprinkled some lemon juice over it and then browned it in a pan. I only gave it 4 stars rather than 5 because even though I used tri-color rotini, the dish still really begged for some color. I think next time I will add some halved cherry tomatoes and maybe sprinkle some lemon basil over the top.

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Pork Normandy

Reviewed: Oct. 6, 2007

Love this recipe and have added it to my regulars. You have to use the hard cider though. Apple cider is too sweet. Also I use a little more heavy cream than the recipe calls for and I use a hand blender to puree the apples and onions right in the pot.

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1 user found this review helpful

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