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Rosemary Lemon Grilled Chicken

Reviewed: Jan. 16, 2010
Great recipe I've made more than a dozen times and my family loves this as the foundation of a Mediterranean meal. Our suggestions: 1. Double the marinade, using olive oil instead of butter and eliminating most or all of the lemon zest. Cut chicken breasts or tenders into bite-sized pieces, place in zip-lock bag and pour on 3/4 of the marinade to sit for at least 3 hours. 2. Pour chicken and marinade into skillet and cook for 12-15 minutes, or until chicken is cooked through. 3. While chicken is cooking, blend remaining 1/4 of marinade with a mixture of fresh veggies cut in bite-sized chunks (green, yellow and red peppers, zucchini, summer squash, red or sweet onion, mushrooms), spread them on a foil-covered pan and broil for 10 minutes, stirring often to keep from burning. Cook until veggies crisp-tender. 4. Serve the chicken/sauce and veggies with brown or wild rice (we love Traders Joe's Brown Rice Medley), pitas, hummus, and a Greek salad for a GREAT Mediterranean meal!!
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2 users found this review helpful

Asian Coleslaw

Reviewed: Oct. 6, 2009
This is a great recipe and a refreshing change of pace from regular mayonnaise-based cole slaw. I only had regular green cabbage on hand, so I shredded it with carrots and chopped green onions and then added the dressing. Sprinkling black sesame seeds on top added a nice color contrast and extra Asian flavor. This salad will become a new family favorite.
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Fresh Tomato Basil Sauce

Reviewed: Aug. 14, 2009
Great way to use all those garden fresh tomatoes in the summer months. Seeding the tomatoes loses a lot of natural flavor, so I simply chopped the tomatoes and then added a 6-oz. can of tomato paste when I stirred together the tomatoes and veggies. This gave the sauce a great consistency and flavor. I also added a chopped green pepper to the onion and garlic for additional flavor and nutrition. My family likes pasta sauce with lots of herb flavor, so in addition to the basil and garlic, I added one heaping tablespoon of dried oregano and some thyme. To make a smoother sauce (for picky kids like mine), puree the cooked tomatoes and veggies before adding the tomato paste. This makes the perfect sauce to eat "as is" on pasta, to use as a pizza sauce, or to use as the base for meat-based Italian sauces. This is a great, basic recipe!
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5 users found this review helpful

Chocolate Covered Strawberries

Reviewed: Mar. 17, 2009
This recipe is amazing and these strawberries were the hit of my mom's 80th birthday party. Be sure that your strawberries are really sweet - tasteless, pithy ones will just taste like chocolate. But ripe, sweet strawberries coupled with chocolate are an unbeatable combination. My sister and I made nearly 100 of these in less than 30 minutes. A few tricks that we found helpful: (1) have a large piece of styrofoam ready, and just dip the strawberry and put the end of the toothpick into the styrofoam. This allows the chocolate to set quickly and to look perfect. (2) Use medium-sized strawberries. Large ones are just too unruly to dip and eat. It's nice to be able to eat the strawberry and chocolate in just one or two bites. (3) We used Nestle semi-sweet chocolate chips because it's what we had on hand. But it was a nice balance with the sweetness of the berry. Milk chocolate may have been too sweet. (4) We just melted the chocolate in the microwave and then set the bowl in a larger bowl of very hot water. Then we just kept adding more hot water from the kettle every few minutes to keep the chocolate perfect for dipping. This was our first time to try this recipe (and my sister doesn't cook at all) and it turned out amazingly!!!
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48 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Mar. 14, 2009
This is a GREAT recipe. Lots and flavor and so delicious! I've found it a good way to use leftover rotisserie chicken - this adds even more great flavor to an already amazing soup.
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4 users found this review helpful

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