This was a very tasty rice dish. I made as written, except using standard rice as opposed to instant. It was a nice accompaniment to the broiled tilapia that I had marinated in olive oil, lime juice, cilantro, chili peppers, etc. We did top the rice with some shredded cheddar which gave the rice a little more depth. I will keep this recipe in rotation. Thanks for sharing!

We're always looking for new ways to use ground turkey as my husband does not eat beef. I found this recipe and my 14 year old daughter made these the other night. These were very, very tasty. Next time, though, I'll serve inside Peppy's Pita bread and topped with my Easy Greek Cucumber Yogurt Sauce. Both recipes are available on this site. Thanks for sharing this recipe. It's a keeper.

a good base recipe. I did add 2 tbsp of tomato paste to thicken up the meat mixture but minor alteration.

I used breasts instead of thighs and fresh garlic rather than powdered. My herbs were straight from the garden. I took others advice and put some of the seasoning between the breast and skin. The chicken was dry despite frequent basting, but the skin was crispy and tasty. The potatoes, however were outstanding! This recipe has 5 star potential and the next time I make it I will allow the chicken to marinate, in a tightly sealed plastic baggie, for 4+ hours or overnight. I really think that is what is needed for the flavors to infuse into the meat. This was a nice recipe and I thank you for sharing.

I followed this recipe for chicken gizzards, instead of livers, and it worked beautifully! Thanks for this simple recipe, Cindy!

I made exactly as written and am sorry to say I was disappointed. I really wanted to like these since so many from the exchange have recommended this recipe. I guess it boils down to the fact that when I think of the word "chip" I think of something that would have a bit of a crisp or crunch. That was not the case with this recipe. I think I'll just stick to roasting my zucchini with a simple olive oil/fresh herb marinade. I do appreciate, however, you sharing this recipe as I truly like to experiment with new dishes.

This was an easy and lovely marinade. I found out, however, that I am not a fan of mahi mahi (not your fault and not factored into my review/rating). Fortunately I had the foresight to have marinaded some tilapia filets also. The marinade worked well with the delicate fish. I will definitely use the marinade with other seafood favorites. Thanks for sharing this recipe.

5 stars from each and every one of us! I made this as written except that I cut the potatoes smaller, substituted chicken broth for the water and marinaded the potatoes to include the herbs. These were done in about an hour at 410. Delicious and a big hit with the whole family. I served with my "Mediterranean" style turkey meatloaf and it made for the perfect dinner! Thank you, Cyndi, for sharing an outstanding side dish!

I found this recipe and was intrigued. I decided to make this with ingredients I had on hand: Idaho rather than purple potatoes, Feta rather than Goat Cheese, and Green Onion rather than leaks. I felt these were minor modifications and am pleased to report that this lived up to its name...it is indeed FABULOUS. I was concerned about the lack of herbs and seasonings but it was perfect as written. I did top with fresh chives, from my garden, so that I could take a "pretty" picture. Thanks for this recipe as it is a keeper.

This was a very easy and tasty recipe. I doubled the marinade and had enough to make over 6 lbs. of ribs with plenty of leftover sauce. I placed the leftover meat in my food processor and added additional sauce for a wonderfully delicious pulled pork!

I have never made scalloped potatoes before. However, last evening the mood struck when I found this recipe. I made exactly as written (no substitutions or tweaking as is my usual MO). They were very tasty and tender. My family enjoyed them, too. This recipe is a keeper. Thank you.

I chose to make this appetizer because I LOVE blue cheese, I LOVE pears and I most especially LOVE carmelized onions. I made this exactly as written except using premade phyllo cups. I'm glad I did as it was a time saver. The filling was enough to fill 45 cups with some pear left over. They smelled so good when I took them out of the oven. Unfortunately, the teaspoon of blue cheese per pastry was a bit heavy handed. I liked them okay, but they were not the hit of my party as I had hoped they would be. :(

Having been sick with the flu for the past week, I needed something that was easy, quick and nutritious for the family. This recipe certainly did the trick. I used bonesless, skinless chicken breasts. Because of that, the cook time was not near that of the original recipe. Only complaint from family was that it tasted too much like Italian dressing. Next time I will halve the amount called for It was a tasty and easy recipe. This will definitely go into my rotation.

A 5 star recipe! The kids cleaned their plates, hubby was full of compliments and everyone enjoyed this tasty version of chicken. I only wish I knew an easy way to pound down chicken without making a complete mess of things, though. When I sliced through the chicken, however, I had beautiful pinwheels! I served with steamed green beans and rice. This recipe is a keeper. Thanks for submitting.

A very, very difficult icing to work with when following the recipe exactly. I then heeded other reviewers advice. Despite continuous stirring and leaving over low heat, the icing just crumbled when I attempted to spread it on my snowflake cookies. I ended up adding about 1/4 cup or more of cream and using the icing as a glaze. I then dipped my cookies or drizzled icing over the top. Although flavorful, I will not make again.

Difficult to roll out but made for a pretty cookie.

I don't know what went wrong. I made this bread exactly as written using the "optional" ingredients. My husband felt it had too much of a "rye" flavor but I think it's the caraway seeds that were too much (and I am a fan of caraway). It's an okay bread...made for decent toast but as a sandwich bread it was disappointing. I really wanted to love it based on all the wonderful reviews.

I knew this recipe would be pretty "spicy" (too much so for the kids) so I only added 2 chipotle peppers. Are those sirens I hear?...Yep...this is definitely 5 alarm chili. Yikes, my burning mouth! LOL. It was good but not kid friendly. To save my kids I had to add the following to tone down the heat: 1 can tomato sauce and 1/4 cup of sugar. I also felt the chili needed salt so I added a few teaspoons of the kosher variety. I served with shredded cheddar, cilantro, sour cream and corn bread. Much better. Oh, and have an ice cold glass of milk at the ready to extinguish further "fires". Thanks for sharing the recipe. It was fun!

"...Give us this day our daily bread..." I just found our daily bread recipe! Oh my goodness, this bread is just way too good! I wish I could give you 10 stars but you'll have to settle for 5. I would have taken a picture but it was gobbled up so fast! Thank you for this simple and simply wonderful recipe.

This was just okay for me. I made using boneless skinless chicken breasts. I was looking forward to the play of sweet against the salty with the added note of white wine. Unfortunately, all I tasted was the salt. If I made this again, I would reduce the soy sauce by half.