Chia the Cooking Maven Recipe Reviews (Pg. 1) - Allrecipes.com (11098272)

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Old-Fashioned Lemonade

Reviewed: Jun. 1, 2014
I had a sudden craving for lemonade after a friend asked to borrow a lemon for a recipe she was making. I had been cleaning the garage on a hot day. I didn't want to wait hours for my drink and only had two Meyer lemons, which meant I had to cut the recipe by a third. So this is how I made two glasses of lemonade in about 5 minutes. (One for my husband laboring in the veggie garden.) I used an electric juicer and juiced 2 Meyer lemons. I combined the lemon juice with a bit less than two ounces Sun Crystals All Natural Sweetener in a microwave safe measuring cup and nuked it for 30 seconds. This made a nice syrup and dissolved the sweetener. (I only had the Sun Crystals and Organic Pure Cane Sugar on hand, but no white sugar, so gave it a try.) Next, I combined ice cubes and water to make 2 cups cold water in a container. Then poured in the lemon syrup. Shook it up, and wallah! I had two cold glasses of lemonade. It was perfect! Of course, if you want the amount in the recipe, use the quantities suggested.
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Old-Fashioned Lemonade

Reviewed: Jun. 1, 2014
I had a sudden craving for lemonade after a friend asked to borrow a lemon for a recipe she was making. I had been cleaning the garage on a hot day. I didn't want to wait hours for my drink and only had two Meyer lemons, which meant I had to cut the recipe by a third. So this is how I made two glasses of lemonade in about 5 minutes. (One for my husband laboring in the veggie garden.) I used an electric juicer and juiced 2 Meyer lemons. I combined the lemon juice with a bit less than two ounces Sun Crystals All Natural Sweetener in a microwave safe measuring cup and nuked it for 30 seconds. This made a nice syrup and dissolved the sweetener. (I only had the Sun Crystals and Organic Pure Cane Sugar on hand, but no white sugar, so gave it a try.) Next, I combined ice cubes and water to make 2 cups cold water in a container. Then poured in the lemon syrup. Shook it up, and wallah! I had two cold glasses of lemonade. It was perfect! Of course, if you want the amount in the recipe, use the quantities suggested.
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Panko Baked Dijon Salmon with Rice & Asparagus

Reviewed: Feb. 13, 2014
I think the basic recipe would be great, but I had to change ingredients according to what I had on hand. It turned out amazingly good! I placed two hefty Salmon Steaks (1.72 lbs. total) on a cookie sheet lined with non-stick aluminum foil sprayed with Wegmans 100% Extra Virgin Olive Oil Spray. I added about 3/4 Tbsp. of Horseradish Mustard to the Dijon Mustard (last of the jar) and used Ian's All Natural Whole Wheat Panko Bread Crumbs & 1 Tbsp. dried parsley. Due to dairy sensitivity, I replaced the butter with *Earth Balance Soy Free Natural Buttery Spread (Butter would be to die for!), and used Wegmans Organic Wildflower Honey. I slathered the Mustard/*Butter/Honey mixture on the salmon. Coated them heavily with the Panko/Pecan/Parsley mixture. Flipped the fish over and repeated on the other side. I also took a toothpick and secured the thinner "tails" of each fish together to prevent them from over-cooking. Baked the fish, turning halfway through cooking, until done. (145 degrees internal temperature.) They were perfectly done. Served with two side dishes: 1. Jasmin Rice & Baby Bella Mushrooms. Rice cooked in water seasoned with Organic Better than Bouillon Chicken Base (about a rounded Tbsp). Mushrooms sauteed in small amount of Pure Sesame Oil and Asian Stir-fry oil. 2. Steamed fresh Asparagus. My adult son, with a fine pallet, said this must be made again.
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Baked Dijon Salmon

Reviewed: Feb. 13, 2014
I think the basic recipe would be great, but I had to change ingredients according to what I had on hand. It turned out amazingly good! I placed two hefty Salmon Steaks (1.72 lbs. total) on a cookie sheet lined with non-stick aluminum foil sprayed with Wegmans 100% Extra Virgin Olive Oil Spray. I added about 3/4 Tbsp. of Horseradish Mustard to the Dijon Mustard (last of the jar) and used Ian's All Natural Whole Wheat Panko Bread Crumbs & 1 Tbsp. dried parsley. Due to dairy sensitivity, I replaced the butter with *Earth Balance Soy Free Natural Buttery Spread (Butter would be to die for!), and used Wegmans Organic Wildflower Honey. I slathered the Mustard/*Butter/Honey mixture on the salmon. Coated them heavily with the Panko/Pecan/Parsley mixture. Flipped the fish over and repeated on the other side. I also took a toothpick and secured the thinner "tails" of each fish together to prevent them from over-cooking. Baked the fish, turning halfway through cooking, until done. (145 degrees internal temperature.) They were perfectly done. Served with two side dishes: 1. Jasmin Rice & Baby Bella Mushrooms. Rice cooked in water seasoned with Organic Better than Bouillon Chicken Base (about a rounded Tbsp). Mushrooms sauteed in small amount of Pure Sesame Oil and Asian Stir-fry oil. 2. Steamed fresh Asparagus. My adult son, with a fine pallet, said this must be made again.
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Chicken Marsala Florentine

Reviewed: Jan. 7, 2013
My husband made this recipe for dinner while I was at work. When I walked in the house the kitchen smelled wonderful with the scent of wine. (And I'm not a wine lover.) All the ingredients complimented each other. The meal was beautiful to look at and a delight for the palate. It was fabulous! Hubby made a couple of changes to the recipe, one due to family dairy sensitivity. He substituted Earth Balance Vegan Buttery Sticks for the butter, and only half the amount stated. He also added about 1/2 cup of chicken broth. I'll look forward to having this dish again.
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Apple Crumb Pie

Reviewed: Dec. 2, 2009
This pie looked great out of the oven. Alas, it was way too sweet. I used raisins, which I liked, but no-one else did. Next time, I'll either use sweeter apples and no suger, or cut down on the suger if I make this again.
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