Delicious, if not precisely what I was expecting. ^_^ I used 2 packages of frozen spinach since the bunches of spinach were pretty grody-looking at my grocery store, thawed and drained, and I could have stood to use more. Light sour cream, 2 cans mild green enchilada sauce, plus 1 can black beans and 3 shredded chicken breasts baked with black pepper, garlic powder and red pepper. I made this casserole style. Coated the bottom with sour cream/sauce mixture, laid down a layer of corn tortillas, then spinach, chicken, beans, rest of sour cream/sauce mixture, cheese (Mexican-style shredded 4 cheese blend), then more tortillas, sauce and cheese. My tortillas were a little mushy when it was done, but I think my spinach wasn't drained well and I might have used a little too much sauce. Honestly the soft texture didn't bother us because it gave it that casserole texture where everything is soft and mixed together, almost like quiche or a mashed potato casserole. There was literally no spice whatsoever to my dish since all I had was mild green chile sauce, but the flavor was delicious and unique and wasn't lacking in interest, so we didn't miss the fact that it wasn't spicy. My fiance noted that you wouldn't necessarily think to combine those ingredients in a Mexican casserole, but that it was surprisingly compatible and a serious stick-to-your-ribs dinner. Which was good since I forgot to make Mexican rice for a side dish like I'd planned. ^_^

Reviewed On: Nov. 11, 2009

I make this with low fat yogurt instead of mayo plus extra garlic, chopped onion and sundried tomatos added to the mixture. Instead of wrapping with bacon, I lay prociutto or pancetta on top of the chicken as it bakes. I've made this 3 times and my fiance loves it. It's a surprisingly quick and tasty dish and goes great with steamed veggies. I'll be using this dish to impress company, too. ^_^

Reviewed On: Nov. 10, 2009

I'm not a huge fan of cookies or chocolate, but I made these to take to work for my birthday. My coworkers and my fiance loved them (though the people wearing black pants had to be especially careful ^_^). I did NOT get a yield of 6 dozen, but I have a tendency to scoop cookies kinda big so I will chalk that up to operator error. The intenseness of the chocolate was perfect. I added a sprinkle of cinnamon on top of some of the cookies, which was delicious, and would like to try them with a dash of peppermint extract. I split the dough into 2 bowls, spread thin, and put in the freezer for 45 minutes. Between batches I put the dough back in the freezer so that it wouldn't spread out/warm up. We had a dinner reservation while I was making cookies so I put the last half of the 2nd bowl in the fridge while we were gone, and it was still fairly easy to work with once we got back (except at the very end when I let it get too warm. Watch out--the consistency is like frosting if it's warm and is impossible to work with). The cookies crinkled perfectly (cooked on 2nd to top rack) and stayed nice and soft inside for days when kept in an airtight container. Some of my coworkers were surprised by the soft texture, expecting them to be really hard like gingersnaps, but were pleasantly surprised by the cookie/brownie hybrid texture. Great recipe--this will be my go-to cookie recipe from now on, I think. ^_^

Reviewed On: Nov. 10, 2009