Very, very easy and simple recipe but tastes great! Quick to prepare and very pretty once cooked and plated. Hints: If you like spicy food, add more pepper flakes. Also, more spinach makes it a little more healthy but still does not overwhelm the recipe. I used extra firm tofu (cubed) instead of chicken or shrimp as a protien and it complemented well.

Reviewed On: May 19, 2009

I am giving this recipe 4 stars because of the ease and the basic ingredients used. The cookies were quite good, the directions were clear and concise and the baking time was spot-on. However, I did not give them 5 stars because they are definitely not **quite** authentic. My sisters and I made these cookies to include in my welcome baskets for the guests attending my wedding in Santa Fe, NM and the recipe we used had about 15-20 ingredients and the cookies were MUCH more authentic tasting. I did not have most of the ingredients on-hand (or the time or desire!!) to duplicate that recipe. This is an easy, very quick recipe that will give you good results but is missing just a little **something**.

Reviewed On: May 8, 2009

I used this recipe because of the overwhelming number of good reviews and I had all the ingredients on-hand. First, this took MUCH, much longer than the posted 35 minutes. I had to remove it at about 40 miutes, cover the edges with foil and return for about another 15 miutes to bake the center. Second, I'm just gonna be bkunt: It wasn't awful but I just don't get all the rave reviews. It was nothing more than a bland blueberry muffin in a pan. Third, It was very moist and with some *tweaking* to add flavor, this is a good base recipe. I will not be making this again. It is not worth using hand-picked, organic, wild Alaskan blueberries in this dish. I felt like I wasted them. Also, the reason it is so moist is because of the extraoridary amount of butter used. SOOOO not worth the caloric intake.

Reviewed On: May 3, 2009