Minty Orzo Lentil and Feta Salad

Reviewed: Mar. 15, 2009

I tried this dish because I had never eaten lentils before and this looked absolutely delicious . . . and it is! The only change that I made was to use rice instead of Orzo (glueten free this way). We served this as a cold salad along with the spicy chicken breasts from this site (we cooked the chicken and let it cool). Absolutely FANTASTIC! Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Cheesy Onion Focaccia

Reviewed: Feb. 10, 2009

This was really good. We made it and then couldn't eat it til the next day. After a couple minutes in the oven just to heat it up, it was great. I would definately make it again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Rocky Road Ice Cream

Reviewed: Feb. 10, 2009

This made me look like a rock star! I made the recipe using half and half in place of the light/heavy cream. I threw everything but the nuts/marshmellows into my ice cream maker for 30 minutes. Then I poured it into a container and mixed in the nuts and marshmellows. I froze the mixture overnight and could barely wait to try it the next day. It turned great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Seven Layer Bars

Reviewed: Feb. 3, 2009

These are wonderful and a huge hit at the SuperBowl Party I took them too. This is what I did based on previous reviews: I lined a 13x9 pan with parchment paper. I then sprayed the parchment paper with the flour/butter baking spray. I melted the butter and mixed it with crushed up graham crackers and spread that into the bottom. Then I layered all of the remaining ingrediants per the recipe. After the bars finished baking, I let it come to room temperature, and then covered it with plastic wrap so they could sit overnight. The next day they lifted easily out of the pan and didn't stick at all to the parchment paper. I used a big pizza cutter to cut them. They came out absolutely perfect.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Curried Chicken with Mango Rice

Reviewed: Jan. 27, 2009

I'd make this again, only next time I'd use more curry powder. I took the advice of an earlier reviewer and marinated the chicken in a mix of 1 tablespoon oil, 2 tablespoons vinegar, 1 tsp curry powder, and 1/2 tsp ground ginger. I used another tsp of curry powder like the recipe called for but if I make this again, I'll add an additional tsp. My boyfriend was sketchy about the mango and chicken together but when he tried it, he thought it was great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Oven Baked Jambalaya

Reviewed: Dec. 30, 2008

I had leftover ham from Christmas and was looking through the recipes that used ham and I am glad that I found this one. The flavors in this recipe are just fantastic! I do have a warning though . . . the recipe says "squeeze tomatoes to break up into pieces" and being that I normally cut them with my cooking scissors, I was very excited to try this method. Tomato number two did me in, I squeezed it and it 'popped'. I laughed for about a half an hour because that's how long it took me to get the tomato juices off of my floor, walls and ceiling. After that, I dumped all of the tomatoes into the roaster and then squeezed them with my hand inside the empty 28 ounce tomato can. I will be making this again because it is DELICIOUS . . . but I'll probably go back to cutting the tomatoes :)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Sugar 'n' Spice Nuts

Reviewed: Dec. 26, 2008

I read a few reviews that complained of "sticky nuts the next day" and I will say that I did not have that problem at all. These were absolutely wonderful! I used them on a salad with fresh mushrooms, blue cheese, dried cranberries, baby greens and a basalmic vinagrette reduction for the dressing and it was a perfect Holiday treat! Thank you for the recipe :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Maple Dill Carrots

Reviewed: Dec. 26, 2008

Quick, easy, tasty and perfect for the Holidays! I also used baby carrots to keep the prep work down and they were just wonderful. Will be using this recipe for many years to come!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Mediterranean Medley Salad

Reviewed: Oct. 29, 2008

Great recipe with very fresh flavors. I didn't have fresh basil so I subbed dried with great results. I also had to use red wine vinegar instead of balsamic because that's all I had on hand. You can use any kind of vegetables you want but you definately shouldn't sub any other cheese for the feta. That's what makes it delish!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Gyroll

Reviewed: Oct. 29, 2008

This is outstanding. I didn't have any issues with uncooked dough in the center. I used Trader Joe's ready made pizza dough and rolled it out the full 12" by 18" size. I used all lamb and instead of parsley, I added half a bag of frozen spinach (cooked and the excess water squeezed out). I also used an egg wash and sprinkled dried parsley and sumac on top for color. I served it with Trader Joe's cucumber yogurt sauce on the side and the Mediterranean Medley Salad from this site. It was excellent!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Cuban Ropa Vieja

Reviewed: Oct. 18, 2008

I found this recipe about a year and a half ago on All Recipes and have been making it ever since. The first time I made this, I followed the recipe exactly and it was perfect as is. However, I have changed it up a few times for personal preferences this is what works for my family the best: I normally use a decently sized roast and combine the cumin with some oregano, salt, pepper and paprika and use it as a rub on the meat, which smells fantastic when you sear each side. After that I throw it in the slow cooker with the onion, garlic (normally around 4 cloves, love garlic!), handfull of choped up cilantro, one choped (deseeded) jalapeno, 1 29oz can crushed tomato, 1 29oz can tomato sauce, a dash of white vinegar and a dash of sugar. Then, after it's done cooking, there is a nice sauce left over to scoop over the top. My family asks me to make this recipe for them all the time, and it's just so easy (and GLUTEN FREE!).

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Super Fajita Marinade

Reviewed: Oct. 11, 2008

Fantastic Fajita Marinade! Per my own flavor likes, I did add chili powder and cumin to the mix. After I let the chicken marinade, I boiled it (especially since I used chicken thighs, whichy are on the fatty side and it's easier to take the meat away from the fat after it is boiled). Then I shreded the meat and went to town making fajitas. Just a little FYI that I learned from a wonderful little Mexican woman at the supermarket . . . if you're picking out limes, try to get the smooth/shiny limes, they have more juice! I've followed her advide and it's worked for me so far :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

LuvAnn's Guacamole

Reviewed: Oct. 11, 2008

I actually used two Florida Avocados (I'm sure Mexican avocados will work as well) instead of Haas and the measurements worked out perfectly (even the salt)! As a side bonus, the Florida Avocados are much cheaper, making this a new staple in my house. Per my taste, I did add a little garlic, but only because I am a garlic lover, I'm sure the recipe is still great without it. Thank you for this recipe, it will be making an appearance at a bar-b-que later tonight!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Chicken Pot Pie VIII

Reviewed: Sep. 12, 2008

This recipe is absolutely incredible. You are doing a disservice to yourself if you don't make the crust from scratch because it is so delicious and completely worth the effort. I took the advice from others and halved the amount of filling and it still made more than enough. I also baked the bottom crust for 10 minutes prior to filling it and brushed the top with an egg wash. Also, you have to saute the vegetables (especially the potatoes) for about 5 or 6 minutes prior to putting them in the pie or else they won't be done. Make sure you bake it on a cookie sheet or else you'll have a mess in the oven because it bubbles over. It was the first time I'd ever made chicken pot pie from scratch and everyone was really impressed and wanted the recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Gazpacho IV

Reviewed: Jul. 22, 2008

I made this last night because I had tomatoes from my garden to use. Considering it's cold vegetable soup, it's good. It's very healthy and it does taste good but I think it's more of an acquired taste. People who may not like "different" stuff might not like this. While I'll eat it, my boyfriend said he'd rather just dip his chips in it. :)

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Roasted Chicken with Risotto and Caramelized Onions

Reviewed: Jun. 24, 2008

This is delicious. I halved the balsamic vinegar and doubled the wine. I don't think I would eliminate the vinegar altogether because it really adds to the flavor. However, I think the entire amount might be too overhelming. I also sauted about 4 ounces of sliced mushrooms after the onions were done. While cooking the last cup of stock into the risotto, I added a bag of fresh baby spinach and let it wilt down. This not only added color but nutritional value. Also, I don't think using a roasted chicken is completely necessary but given the amount of time and attention a risotto needs, it was nice not to have to worry about cooking chicken. I'd definately make this again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Spanish Rice II

Reviewed: May 17, 2008

Fabulous, easy and quick! Thank you for this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Fiery Fish Tacos with Crunchy Corn Salsa

Reviewed: May 17, 2008

I stumbled across this recipe while looking for a shrimp taco recipe and decided to use this and substitute shrimp in for the fish. Luckily, it was a good decision, because this recipe is fabulous! I didn't use jicama (because like others I could not find any at my grocery store) and marinated the shrimp in half of the lime juice and lime zest along with the spices and cut down the cayenne pepper to my family's taste (my husband does not like hot). Additionally, I didn't add the sour cream directly to the corn salsa because I thought the salsa would keep better for the next day if the salsa and sour cream were added to the taco separately. Other than those changes (which are mostly just for our personal tastes) this recipe was a hit! We only made enough for one meal but my husband still asked for it the next night. Thank you for this recipe, I will be using it for many diners to come!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Rich Mexican Corn

Reviewed: May 17, 2008

Hot would not even begin to describe this dish. I used half of the recommended amount of Jalapeño peppers and it blew the roof off! Additionally, this dish is extraordinarily rich so a little goes a long way. Because of the richness of this dish mixed with the extraordinary heat, I would give this side dish three stars. However; after I blended the entire dish up, it made a fabulous dip for baked pita chips which bumped up the rating to a very deserving four stars.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Slow Cooker Beef Stroganoff I

Reviewed: Apr. 19, 2008

If you are looking for an easy-to-make, stay at home for diner recipe, then this is it. For how easy this recipe is, the taste is good. However, I would not use this beef stroganoff recipe to serve to guests, it is a little on the bland side.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Email or User Name	Password (forgot?)

Remember me? Join for FREE!

community

McLean, Virginia

Reviews

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches