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Jacksonville, Florida

Just south of Georgia, on Florida’s First Coast, Jacksonville springs up around the banks of the St Johns River. Celebrate the fusion of cultures in Jacksonville at the many festivals that run all year in this subtropical climate. During the spring, the World of Nations Celebration showcases food from around the globe. The Caribbean Carnival Celebration brings the heritage of Caribbean cuisine to center stage and The Great Atlantic Seafood and Music Culture will keep your stomach satisfied with the wealth of the catch off the coast. The Jacksonville food scene is a great balance of Southern comfort and cosmopolitan cuisine offering an adventure around every corner.
 

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Kimberly O.

Cooking Level: Intermediate

Home Town: Calhoun, Georgia, USA
Living In: Jacksonville, Florida, USA
About me:
 I'm a true GRIT (Girl Raised In The South.} I have been cooking since I was a young girl. I'm career oriented but not overboard. God,Family, and home are very important to me!

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MilitaryWifeForLife

Cooking Level: Expert
Home Town: Caen, Basse-Normandie, France
Living In: Jacksonville, Florida, USA
About me: I am 21 years old. I am from France and moved to the US at the age of 12. I am still on a green card. I met my husband in 9th grade. We dated for a year then we went and joined th…
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Denise

Cooking Level: Professional
Home Town: Jacksonville, Florida, USA
Living In: Alliance, Nebraska, USA
About me: I am a certified chef

MMP Promotions

Cooking Level: Expert
Home Town: Jacksonville, Florida, USA
Living In: Centerville, Ohio, USA
About me: Full-time Mother of three. Part-time business at home selling promotional products. Love to cook and have friends over. Love golf, tennis and boating.
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.

Pesto Cheesy Chicken Rolls

Reviewed on Jul. 24, 2008 by ellasequema
This is an awesome change from the normal, boring chicken dinner. I wasn't sure how the texture and taste would come out, so I made mine with small, thin breast cutlets just to try it. Because of their size, they didn't need to be pounded thin, but they *were* difficult to roll up and very messy to assemble. The taste is SPOT ON, however; I used Buitoni's basil pasta and skim mozzarella and the flavors were fantastic. Also, to tie the chicken in with my ziti pasta side dish, I ladled marinara over the top of the chicken. You have to try it! The sauce really made it special. I'm totally making this with full sized chicken breasts next time.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.06 star rating.

Real French Crepes

Reviewed on Jul. 23, 2008 by MilitaryWifeForLife
maybe its because I am from France.... But this is not the way I was taught to make crepes at all.... Adding a pinch of salt and sugar makes all the difference. I tried it your way and it didnt come out right at all. My husband loves my crepes. I started adding a pinch of vanilla to it lately and he just loves it even more.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.

Greek Orzo Salad

Reviewed on Jul. 21, 2008 by ellasequema
This was just all right for me. First of all, it makes a TON of pasta. Unless you're willing to eat it as a main course (which I wouldn't want to do), it's at least eight servings. As written, the flavor is boring. I stepped it up with some roasted red peppers and Greek vinaigrette, but it's still nothing special. I left out the cucumber (too much trouble) and added a lot more tomato than the recipe called for. Even then, it was just okay. I probably won't make this again.
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