This pork chop recipe is fantastic! I skipped the step of putting the skillet into the oven and simply threw a lid on the skillet and let the pork simmer in the cider after I had browned them up. it helped the sauce cook longer and saved a lot of extra time. I didn't need to thicken up the sauce - it became a nice glaze after it cooked down by about 3/4. I cooked and served it with a chopped apple and that was a really tasty addition. I served this with some carrots and wild rice and my husband and I both really enjoyed the meal.

Reviewed On: Oct. 5, 2009

This is a fantastic recipe. I made it in my enameled dutch oven pot. Butternut squash soup is an awesome fall-ish recipe! A few things I did differently: I cooked the veggies in the pot with onion and garlic (I only used a handful of baby carrots for color and nutrition - not a lot), then emptied them into a colander to empty out the chicken broth. Then I did use the heavy cream, but maybe 1/4 cup and I used my immersion blender through the entire pot. It looked a lot like a veggie puree. Then I kept adding back fresh chicken stock slowly until I got the correct bisque-like texture I desired. I always have parmesan rinds sitting around, so I threw them in the stock to get them nice and mushy and infuse the parmesan taste into the soup. I did this after I pureed the soup. I also added some white pepper, a very small amount of cinnamon, 1/2 of a freshly grated nutmeg and some french grey sea salt (I had used regular kosher in the cooking process). It was perfectly seasoned. I leave it in the big pot overnight in the fridge to meld the flavors together and will divide them into single servings today for lunches and easy-to-grab dinner!

Reviewed On: Oct. 5, 2009

This was a GREAT dip!! Very easy to make and lots of flavor. I disagree about serving with tortilla chips though - the salt in tortilla chips overpowers the flavors. Play around with your serving choices to see what you like best :) I made this as-is in terms of ingredients, but instead of dicing up red peppers (Which I made myself instead of buying the canned varieties), i made the entire dip in the food processor. So instead of a chunky dip, this came out a nice creamy dip. I was worried about the greasiness as others have mentioned, but maybe the puree helped keep that from happening? Because I warmed it up a couple of times after inital baking and it never separated. Two big thumbs up!

Reviewed On: Aug. 30, 2009