Like out of a good Mexican restaurant. This is easy and makes a great accompaniment to just about any main dish. I like to serve it with Cilantro-Lime Chicken.

Really great flavor! The only problem I had was that the bacon doesn't cook on all sides (where it's pressed against other pieces on the skewers). So, I put the pieces in a hot skillet for a few minutes to crisp up. My husband didn't mind the soft bacon on the sides. I tried to boil the leftover marinade to make a safer basting glaze, but once it boiled I didn't appreciate the smell/taste. So, I didn't baste them at all. They really didn't need it - the chicken (after marinating x 4 hours) and bacon lent a nice flavor to surrounding pieces. I added green bell pepper, cherry tomatoes, and red onions to our skewers. Yum!

Made this on Cinco de Mayo for my husband and sister. It was quite good, and they absolutely loved it. I had planned on leftovers for the next night's dinner, but we only had enough for one lunch! I added cumin as others suggested.

WOW!!! I made this for my husband, sister, and brother-in-law a few weeks ago (when my newborn was only a few days old - needless to say an easy recipe!) My sister and her husband are grilling freaks, so I'm always looking for recipes to one-up them. This did it!! The ginger really makes this special. The meat was perfectly tender, cooked perfectly after the time mentioned. I will make this again and again!! (Although I tried it with a cheap steak the other night.. not recommended. Spend the extra $5 for the flank steak and you won't be sorry.)

Ok, this was pretty darn good. But, "World's Best" is a stretch. It lacked a creaminess that I missed, despite using more mozzarella than called for. Still, I think I would make it again. Making the sauce the day before, refrigerating it, and reheating it slightly before assembling the lasagna was a great time-saver; otherwise we would have been eating at 9:00.

This was pretty good, a different flavor than the usual stuffed pepper. The balsamic vinegar gave it a nice tanginess.

Pretty darn good! My husband came home from the farmer's market with zucchini and heirloom tomatoes and I wanted a nice cold-weather-friendly dish to serve. The chicken was cooked perfectly. Since I used fresh tomatoes instead of sun-dried, I added them just a minute before serving. I think we will make this again!

I was loyal to my banana bread recipe for years but wanted to try something new when I ran out of shortening and had old bananas on hand. So glad I stumbled upon this recipe! I've made it with both buttermilk and sour cream instead - both fantastic! I always add a little vanilla. Wrap it up in plastic wrap after it's cool and you will have the moistest banana bread ever. I can't wait for the loaf to come out of the oven! Thanks!

Excellent! Really spicy, may cut the chili powder down next time because my husband is a wimp. :) Really easy, too - chopping the aromatics is the toughest part! Will make again!

I really liked this! (My husband gave it a 3 so we averaged.) I used 6 chicken tenderloins and didn't dredge in flour, which I think is just a matter of preference and either way works fine. I had a hard time getting the bacon to brown - I think next time I will start with a dry skillet when I start browning the bacon. I added a few more dates and really loved the sweetness that they impart! The sweet/spicy/bacon interplay was a winner! (On a side note - I made this while my husband made the Spanish Rice II that others served with this dish. It's also a fabulous recipe, but I think I would rather have this chicken with plain or mildly flavored rice. There was too much going on between the two dishes!)

I was looking for something to make with plain Cheerios leftover from my nephew's short stay last weekend. Wow! The Cheerio flavor really comes through in these more than I thought it would, and it's not unpleasant at all. I would be interested to try this with homemade caramel - may be less painstaking than unwrapping all the Milk Maids! I cut the butter to 1/4 C and it still turned out fine, and next time may cut it out completely. My husband's rating - "Pretty good"! Thanks!

My husband requested "Pasta with zucchini and Italian sausage" for dinner so I searched and found this recipe. Wow! It was so simple that I can't quite figure out why it was so good! I substituted the green with red bell pepper as well and found a go-to dish that made us both go back for seconds! Thanks!

I made this in response to my fiance's request for a meatless dinner (which is RARE!). I really loved it, and so did he - although he said, "You know what this could use? Meat!" I think it would be great with sausage as well, but was perfectly good without any meat. I added 2 layers of very thinly sliced zucchini and red pepper. Too much for 2 people but great for leftovers.

This was good, but a little blander than the recipe I usually use. If I make this again, I will marinate it for longer (I only waited 2 hours this time) and add more salt and herb flavors.

I always ask my boyfriend for constructive criticism when I make a new recipe. This time he said, "It's good!!" The french fried onions are the best part!

I made these this weekend and they were a hit! The only things that I learned were that, A) the cocktail sauce had too much horseradish for our taste so I used the chili sauce like others had recommended and I liked it A LOT more, and B) that I had to heat them on the stove before putting them in the crock pot (took a long time to heat through in the slow cooker after coming straight from the fridge). Overall a success and will make them again!

My boyfriend took one bite of this and said, "We're having THIS again!!" A huge success, and I didn't even have the time to marinate it longer than 5 hours - it didn't matter one bit! Next time I will let it sit the entire time.