Excellent!! I had no yogurt, so used only sour cream, with a bit of extra rice vinegar and a squeeze of lemon juice. Dry dill and oregano work just as well as fresh, and sauteing the chicken is equally delish as grilling. Definitely a keeper!

Reviewed On: Oct. 21, 2009

Made this recipe for today's New Year's Day breakfast. Didn't have Gouda, so I used Asiago. Made a savory cracker crumb from the leftover boxes of crackers from last night's New Year's eve bash! (Easy and GOOD! Spread softened butter on sides and bottom of pie plate. Crush up crackers, season to taste. Press crumbs into butter on sides and bottom of dish - so simple!) Sauteed a bit of garlic with the onions, and seasoned with various herbs - recipe as-is would have been to bland for our tastes. Used 8 cups of fresh baby spinach, wilted in the sautee pan on top of the onions and garlic. Next time will snip the spinach into smaller pieces before cooking, as the larger pieces were difficult to cut when serving/eating the quiche. Cut the fat a bit by using 1/2 cup half-and-half, and 1/2 cup lowfat milk, with great results. All in all, this is a good base recipe to use with your own creative additions. I will add baby shrimp and marinated artichokes to the mix next time!

Reviewed On: Jan. 1, 2008

Used red bliss, yukon gold, and sweet potatoes. Didn't have red wine vinegar, so I used white balsamic. Didn't have spicy brown mustard, so I used seeded dijon. Even with the substitutions, this dressing tasted wonderful, and the salad is beautiful with the orange and white colors! Garnished it with sliced scallions and brought it to a big party. Rave reviews and not a spec left over! A keeper!

Reviewed On: Nov. 17, 2007