This didn't quite work for me, even though I followed the directions to a T. The vodka never absorbed into the watermelon even though I gave it 24 hours. Maybe if I had drained the juice out first??

I really liked this dish!!! I did modify after reading the reviews. My modifications are, used three big chicken breasts, that I seasoned, just because that was what I had defrosted. Added diced onion & tomato and a LOT more garlic. Also I had frozen leaf spinach in the freezer so I used that instead of fresh, (I just let it thaw and added it to my garlic/onion saute.) Finally I used jarred alfredo, as it is just easier. Next time I think I will add more pesto and probably add my garlic/onion/spinach satue at the table because of picky children. They did like the pasta with the alfredo/pesto sauce. One last thing, if this is 4 servings, the four people eating this must have HUGE appetites. My husband and I have already eaten this as left overs and there is still enough left over for two more adult servings. Over all an easy dish to prepare and very yummy to eat.

If I could give this meal 10 STARS I would!! After we enjoyed this for dinner last night my husband said that we should have this every week, because it is so addictive. I use coarse sea salt and it worked fine. One of the best reipes I have found on this site. (And I have found quite a few keepers here) Just make sure you have extra napkins on the table. I think I'll go heat up some of last night's left overs for lunch and I am not usually a left over eater.

Here are my modifications.... 1/2 cup sugar, 1 banana very ripe and mashed in w/ the milk and eggs, rather than sliced and 2/3 cup dark chocolate chips. I baked in a 1&1/2 quart dish without the water bath with no problems, and it usually takes longer than one hour. YUM!!

My whole family enjoyed this dish as is, my kids like it so I'm happy. Tonight I am making it again and will probably tweak it a touch to give it a little more kick. I nstead of basting I turn the chicken every twenty minutes or so to get a good, all over glaze.

Again, the whole family enjoyed a recipe from this site. I will be making this again. I simply browned the chops, I only had thin chops. Than added them to the liquid, which I had pre-warmed in the microwave, in the slow cooker. I also cut the water by about 1 cup and added pineapple juice, as well as using low sodium products. It didn't take too long in the slow cooker, maybe 2&1/2 hours. Next time when I use thick chops I will plan for a longer cook time. YUMMY!!

This is very yummy, but I did have to make some adjustments as I didn't have any Arborio rice. Instead I used brown rice that I prepared in the oven. I started by caramelizing the onions and then let them sit in the balsamic while I sauteed the chicken. Than I simply combined the chicken and onions and poured them over the rice. My family enjoyed it very much and I can only imagine that they will enjoy it more with creamy risotto the next time. I did forget to use the thyme and didn't notice the difference.

If you are looking for an excellent pork/feta recipe PORK CHOPS w/ FRESH TOMATO, ONION, GARLIC & FETA (from this site) is the way to go. It puts this dish to shame. The key is to use thick cut chops.

I didn't have dried onion so I diced about half an onion and used that instead. The only other change I made was to add a little minced garlic. Very yummy. I scaled the recipe to 6 servings and was worried that there would not be enough liquid to cook the ribs in. The fat in the ribs rendered down and the ribs ended up all but covered in liquid. I cooked on low for about 6 hours and the ribs were falling apart when we went to eat. My family enjoyed it, a nice change from BBQ ribs. I don't understand the reviewers who added BBQ sauce. Why not just use a BBQ recipe to begin with? I thought there was lots of flavor in this recipe. For a better/stronger maple taste I would suggest using REAL maple syrup. I will use this recipe again for sure!!

I also used ground cumin but left everything else the same and it was excellent! My husband and I both enjoyed it as well as my 3 & 5 year old children. I was expecting some wrinkled up noses from the kids but not a one!! :o) I will be usinig this rub again.

I've worked in a greek restaurant before (it is where I met my husband!) and although this resembles what I consider to be greek dressing, I thought there were too many conflicting herbs. I'll keep looking thank you.....

I was looking for an onion/balsamic vinegar/chicken dish and found this one to be closest to what my taste buds were looking for. Although I did change it up a little bit. I used chicken breasts sliced into medallions, which I seasoned w/ S&P and coated in flour. I caramelized the onions in one pan and sauteed the chicken in another. Once the onions were done I added the liquids and brought it up to a simmer and added the cooked chicken. Then I simmered everything for 20 - 30 minutes to allow the sauce to reduce. I left out the tomatoes because I didn't have any and my children probably wouldn't eat them. Next time I will add them for flavor and just remove the tomatoes from my children's servings. A final thought, use REALLY GOOD vinegar for best results. I would give it 5 stars but I felt I altered the recipe too much to do so.

Although I liked this dish, and it was very easy to make, I probably won't make it again. I was careful not to overbake and even though I added a few minutes to the bake time the bars felt underdone. They just didn't have the texture I was looking for. Add to that, they were way too sweet. (And I have a HUGE sweet tooth.) Nice try but it isn't for me.

pretty good, too much vinegar for my family's tastes but I can adjust that. I boiled the ingredients and then put it in the crock pot with chicken breasts for about 3 hours on low. it worked great, the breasts were done just right. my husband thinks it would be a good mixture to par-boil ribs in for BBQ.

very good, I used regular brown rice and left out the jalapeno. (just too spicy for my crew) I cooked the onion and garlic 1st, then added the spices, chicken broth, rice and a can of diced tomatoes and baked it covered at 350 for about a hour and a half. Served and then sprinkled with cheese. I will make this again.

I wish I could make believe I had eaten this. I made this last night and my five year old took one bite and said it was disgusting. He ended up eating a bowl of cereal for dinner. My very easy to please husband took his first bite and said it tastes like chicken and tomatoes. AND I almost doubled the cumin. (When I asked my husband what he would like for dinner tonight, he said "anything as long as it is not what you made last night.") I will not make this again.

I LOVED THIS DISH!! So did my husband, 5 year old & 2 year old. I did modify a few things. I sauteed the onions and then browned the chops in the same pan w/ the oinions still in it. Then I braised the chops w/ onions in about a cup of chicken broth for maybe 30 minutes. I removed the chops and reduced the chicken broth by about half. Then I added the tomatoes, vinegar and spices. Topped w/ feta and the house feel silent while we devoured our dinner. I am going to try this w/ chicken next time. And then make it again, and again and again!!!

VERY VERY YUMMY!! My 2 & 5 year old children ate it right up but my husband and I felt it was a little too oily. This will not keep me from making this dish again and agin. I will reduce the amount of olive oil next time and I will also add more garlic. I also added parm cheese. I served it with Italian Style Orange Roughy from this site and we all pushed back from the dinner table very happy and very full.

I LOVE THIS DISH!! And so does everyone else I've served it to. The only thing I changed was the order of the layers, I didn't like the meat sauce mixture on top.

Following the recipe, this dish just doesn't work for me. The cook time is WAY off. 5-6 minutes per side for med-rare??!!?? I don't think so! Our dinner was extreamly overcooked. Maybe 5-6 minutes total. I also wondered why I was using chicken broth rather than beef, which I need more than 1 cup of. The onions were good but there wasn't enough of them for my tastes. I marinated the steak for about 5 hours and it probably would have been more flavorful if it wasn't so overcooked. Overall I would say that this recipe has potential, just watch your cook time, add more onions and use beef broth. :o)