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Wonderful recipe! I took the advice of some other reviewers and added a bit of extra lime juice and crushed red pepper flakes. I didn't have any fresh limes, so used lemon zest with store lime juice, olive oil instead of vegetable oil and used large bone-in breasts with the skin. I marinated the chicken in a zip lock bag in the refrigerator for about 3 hours, flipping halfway through. Grilled at 350 deg. Chicken came out wonderfully moist, tender and flavorful. Definitely a keeper recipe!

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1 user found this review helpful

'Out of Salad Dressing' Salad Dressing

Reviewed: Mar. 26, 2011

I made this recipe exactly as written, with only one small change. I didn't have enough Parmesan, so used a mix of Parm and Pecarino Ramano cheeses. I have to agree with some of the previous reviewers that garlic salt makes the dressing a bit too salty (and I am a big salt lover). Next time I wouuld use garlic powder instead of garlic salt. Otherwise, a very easy and tasty dressing.

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1 user found this review helpful

Hot Crab Dip I

Reviewed: Jan. 5, 2009

This was a pretty good recipe. Definitely be careful with the Old Bay seasoning. It can be a bit overwhelming. I didn't put in the bread, just left it as a hot dip the first serving. I used the leftovers stuffed in mushrooms and baked in the oven. I really liked it better the second time around, the flavors blended well in the mushrooms.

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4 users found this review helpful

Zucchini Boats on the Grill

Reviewed: Jan. 5, 2009

This recipe was great! The peppers made it a bit on the hot side, so be careful if you don't care for hot foods. I didn't change any of the ingredients, but I did wrap in foil and broil in the oven, since it is a bit cold to be outside grilling. They came out great. I can't wait to try them on the grill next time.

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1 user found this review helpful

Roasted Red Pepper Chicken

Reviewed: Jan. 5, 2009

This was a really great start. I did tweak it just a bit. I agreed with some other reviewers that the sauce was a little bland. I tasted it before removing from the blender and ended up adding a little basil and garlic salt. I also followed another reviewer's advice and put a little of the feta inside the pockets of the chicken before adding the roasted red peppers. I also added some marinated artichoke hearts. I browned the chicken and then cooked in the oven. It took about 40 minutes on 350. with just a little tweaking, ended up a great recipe and I will definitely make this again.

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3 users found this review helpful

Broccoli with Poppy Seed Butter and Parmesan Cheese

Reviewed: Dec. 2, 2008

This recipe was good. I like my broccoli cooked a bit more, so cooked it a bit longer. That's just personal preference though. I also doubled the recipe, but should have cut down on the butter a bit. Double the butter was a bit heavy. Overall, a good recipe though.

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6 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Dec. 2, 2008

I made this recipe for Thanksgiving, both for a potluck at work and for my family. It was a hit both places! The only suggestions that I would make are to cut down on the sugar a bit, (it was a little on the sweet side) and to not use all of the dressing on the salad. Save some for another time, as it would have been too oily for me if I had used it all.

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1 user found this review helpful

Grilled Bacon-Wrapped Olives

Reviewed: May 23, 2008

My mom used to make these in a pan when I was young and I loved them! On the grill is even better. I get requests for them at every party. If you are using small olives, you can cut the bacon slices into quarters and they fit nicely around the olives.

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8 users found this review helpful

Pork Chops with Raspberry Sauce

Reviewed: Mar. 2, 2006

These were absolutely wonderful! I used bone-in pork chops, which were a little harder to cook in the pan, but they had a wonderful flavor! The sauce was great and fairly easy to make! This dish tastes like something you would be served in a 5 star restaurant!

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1 user found this review helpful

Artichoke Salsa

Reviewed: Apr. 26, 2005

This was an easy recipe to make and was a big hit at the party I took it to! Roma tomatos were not in season when I made this recipe, so I didn't add as much tomato as the recipe called for and it was still great! This recipe is definitely going in my recipe file!

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1 user found this review helpful

Pan-Fried Asparagus

Reviewed: Aug. 12, 2002

A wonderful side dish! The only hint I would add is that if your aspargus is large, may take a little longer to cook. If your aspargus spears are thin, be careful toward the end of cooking or they will burn!

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1 user found this review helpful