THIS IS SOOOOO GOOD!!! I took some suggestions mentioned and sliced an onion, broiled it until caramelized and somewhat charred. I grilled chicken with minced 3 cloves of garlic and sprinkling of taco seasoning. I then cooled and diced it up, along with dicing up onion and set aside. I then fried some already cooked brown rice (Schwann's!)with sprinkling more taco seasoning, olive oil, a little juice from jalepenos and water until rice started to brown. Then added 1 cup of salsa and 1/4 cup of lite sour cream along with chicken and onions. Added can of Black Beans w/Jalepeno along with Mexi-Corn. Mixed all together, put in casserole dish. Covered with 2 cup package of shredded cheddar and 1/2 cup crunched corn chips. HEALTHY dish and easy too!! Will make this MANY times again and will no doubt taste better the next day. THANKS Sue for a great recipe!!

Reviewed On: Nov. 17, 2009

I did was some suggested and sweated the eggplant slices in salt. PLEASE be sure to rinse thoroughly afterwards! They come out almost dehydrated so they did not need to be sliced as thinly as I had. Next time I will either not sweat them or just slice a little thicker. Awesome flavor though and I will definitely try again!

Reviewed On: Sep. 27, 2009

This recipe is awesome! Leave as is for a delicious and thick blue cheese dip. For dressing, to make it pourable, I cut the mayo down to 1/2 cup and thin with buttermilk until desired consistency. For those who rated this a ONE star and say that worchestershire saw has NO business in a blue cheese dressing recipe should check out several recipes from master chefs. It's used frequently and most definitely adds alot of depth to this recipe. HINT! If you don't have buttermilk (MUCH more yummy than regular milk), add 1 T of white or apple cider vinegar to a cup of milk. Stir lightly and watch it thicken! I make this dressing hours ahead of time so the flavors can really meld together. Yummy!

Reviewed On: May 2, 2009