Aja Recipe Reviews (Pg. 1) - Allrecipes.com (14286550)

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Creamy Avocado Chicken Salad

Reviewed: Aug. 5, 2014
Calling all avocado lovers! This particular recipe was extremely quick and easy. Very smooth and creamy! This is a great alternative to using mayo in my chicken salad all of the time. The sour cream adds just the right amount of acidity along with the lime. This recipe did call for blending the chicken with the avocado, but I did see the review mentioning that it came out pasty. I have made it with the chicken blended and while I do not mind it, I really enjoy chunks of chicken in my salad, so I opted this time to add it after I have blended all of the other ingredients. I served it along with some brioche sliders and voila! Perfect for a group of friends too. Will continue to make this again and again!
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Sesame-Crusted Tuna with Summer Salsa

Reviewed: Jun. 9, 2014
I enjoyed this recipe! The wasabi powder in the salsa gave a nice heat to this dish. This dish was made for the grill, but unfortunately, I live in a small apartment with no grill on hand- so I pan-seared it. This recipe says to cook the tuna until opaque, but I tend to like mine more on the rare side to preserve all of that fresh flavor. Definitely a word of advice: season this fish with s&p a good amount before cooking it. I have made that mistake of not seasoning well with this dish before. It comes out pretty bland. This dish had a nice balance of sweet and spicy with the mango and wasabi powder. This was a nice salsa that I could eat alone with tortilla chips. I added a few slices of raw baby radish to give that crunch I was missing from the recipe.
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Southwestern Egg Rolls

Reviewed: Apr. 10, 2014
YUM YUM! - if I could sum this recipe up. The one thing I liked from the Chili's restaurant were the southwestern egg rolls. Since I don't live anywhere near it, this recipe definitely satisfied my craving! I scaled down this recipe and it still felt like a lot of filling! I had egg roll wrappers on hand so I went ahead and used those in place of the tortillas. However, either or tastes great! The egg roll wrappers gave me that crispiness that I was wanting. It was served along side some avocado-sour cream puree concoction that I put together. I had some egg rolls left over that I warmed up the next day. The crisp from the wrappers was lost which of course was a bummer- so I recommend eating this same day. Definitely will be making this again and again regardless!
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Saffron Mussel Bisque

Reviewed: Apr. 1, 2014
Decided to give this bisque a try and I loved it! The onion-y flavor from the leeks and the fenugreek spice paired very nicely with the mussels. My change to the recipe was using coconut milk instead of heavy cream due to forgetting to buy it. I think it only aided in the flavoring of the bisque. My biggest regret is not buying a baguette to glob up all of that delicious sauce!
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Pork Chops with Apple Cider Glaze

Reviewed: Mar. 25, 2014
Loved this recipe! The mix of the sweet, sour, and spicy really came through! The dijon addition was especially delicious paired with the apple cider and vinegar. I coated the chops with a bit of gluten-free flour to form a nice crust. In Chef John's video he mentions that the black pepper mixture had a little bit of herb de provence (not part of the recipe)- but I decided to add a little bit since I had some on hand. I served it over some smashed red potatoes and raw granny smith apple & carrots. To me it added crunch and was a fresh component that complimented the sauce. I will definitely make this again!
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Citrus Scallops I

Reviewed: Mar. 13, 2014
This was a refreshing starter that I made for my friend. It was pretty quick and very simple to make. My friend is not a fan of cilantro at all, so I left it out- although I believe it would have made a nice addition. I made this recipe with 4 large scallops for 2 servings. I served it sans the pasta and it was perfect as an appetizer for us. The scallops I cooked separately than adding it to the peppers and green onions cause I wanted that nice crust on the top of the scallop. It was a good balance between the sweetness of the orange, the tart of the lime, and the hint of spice with the incorporation of the red pepper flakes. The red peppers sucked up the citrus from the orange and the lime. It added a slight crunch to the dish and complemented the scallops very well. The scallops were like butter! I will definitely make this again!
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Pan-Seared Ahi Tuna with Blood Orange Sauce

Reviewed: Mar. 12, 2014
The ahi tuna and blood orange was an interesting combination. I kept going back and forth between tasting the sauce and wondering if I actually liked or not. Separately, the sauce tasted too sweet, but paired with the tuna it became a nice balance and it grew on me! I really enjoyed the shallots that simmered in the sauce. I strained the sauce for presentation purposes and served the shallots underneath the tuna- cause they were just too good to not add. I do agree with some of the reviews that the cooking time was a little long for folks that like a more rare center, so I did cut it down to 1-1/2 mins per large side and 30 secs on the small sides in a pretty hot pan. I crusted it with a little bit of black sesame seed for a little more texture. This was a fun dish to play with various presentations (the tuna sliced and fanned out looked great too) and very colorful.
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City Ceviche

Reviewed: Feb. 26, 2014
I tried this ceviche because there was an addition of red and yellow peppers which I had on hand. I really liked the addition of the peppers- it gives an extra crunch and color. This is first time that I've seen a ceviche recipe where it calls for poaching the scallops first, so I decided to give it a try. This method particularly is good if you want this dish right away, but I am fine either way (marinating the fish in lime juice for a while, so the flavor can be enhanced by the lime & orange juice). I ended up using pre-cooked fresh, not frozen tiny shrimp which worked well and aided in the quickness of the recipe. Overall, great appetizer to share with friends or inhale on my own with a side of tortilla chips!
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Mussels in Curry Cream Sauce

Reviewed: Jan. 31, 2014
Quick, delicious and rich! This recipe is dangerous specifically for that sauce! I find myself going through a whole french baguette trying to soak up all of the sauce. For the shellfish lovers in your life, this is an excellent dish to show off!
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Sausage Cheese Balls

Reviewed: Jan. 25, 2014
These sausage balls were pretty good. I decided to give this particular one a try since the base recipe included the addition of celery and garlic powder. The texture of the celery was nice, but at times I found myself getting too much of that celery flavor which kind of overpowered the pork. Next time, I may cut back or dice them up even more. I tried the recipe this time with regular pork sausage, but when making sausage balls, I like to switch it up and use maple flavored. I also had some left over jack cheese that I threw in as well with the cheddar. I served them on top of some jelly that I had in the fridge. Overall, these are perfect appetizers!
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Roasted Carrot and Cauliflower Curried Soup

Reviewed: Jan. 22, 2014
This soup was delicious! I enjoyed the flavor of coconut that came through. I finished it off with a teeny bit of lime due to a review I read about the amount overpowering the dish. For a non-vegetarian option, I crisped up some pancetta to spinkle on top.
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Zesty Lemon Apple Juice

Reviewed: Jan. 22, 2014
An extremely refreshing juice this is! It doesn't need to be summer to enjoy this blend of sweet and tart goodness. This juice is however more on the tart side, but that works for me perfectly.
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Mushroom Stuffing

Reviewed: Nov. 29, 2013
I really liked this recipe. The mushrooms I used were chanterelles and portobello. Chanterelle mushrooms are my fave and the portobello adds a meatiness in the stuffing. I also had some broccoli on hand so I threw that in for more green. Before making this, I did refer to the other reviews about adding more liquid and what a great tip that was, however, because I had to scale the recipe greatly, I had to be careful not to add too much liquid. Overall, a solid stuffing to compliment your turkey and gravy!
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Spinach and Sweet Corn Mashed Potatoes

Reviewed: Nov. 29, 2013
YUM! I decided to try this out for Thanksgiving this year and it was a hit. I enjoy the flavor from the spinach that comes out in this classic potato dish! Also... garlic of course made it even better. The corn added a nice texture that sets this dish aside from your average mash. Photo is garnished with some parsley leaves.
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Authentic Chicken Tikka Masala

Reviewed: Nov. 5, 2013
This recipe was very good! There's a great amount of spice in this dish. I go back and forth between adding the peppers or not for my spice level conscious friends. It may have a long list of ingredients, but it is very easy to make. This recipe is also a good base to switch it up with paneer or shrimp- instead of chicken. Top this over some lentils or rice if you choose and you won't be disappointed! The only drawback is waiting to cook and eat it while the chicken is marinating!
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Fried Soft-Shell Crab

Reviewed: Sep. 17, 2013
Delicious! This was a hit with my friends as well as my gluten-free friends when I made it with the gluten-free flour for them. This simple recipe allows you to add creole spices for your soft shell crab po' boys or just simple salt & pepper to pair with your favorite Asian sauce! (in the photo is a wasabi mayo)
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Cream of Cauliflower Soup With Bacon Gremolata

Reviewed: Jun. 28, 2013
This has to be one of my favorite soups on the site! I am a huge potato soup lover and look for ways to incorporate more veggies into what I am eating. I used to hate cauliflower until I realized the versatile ways you can liven it up. The fact that cauliflower can take on a flavor reminiscent of potatoes makes me never look back on eating just potato soup again. If you like "loaded baked potato" soup, I highly recommend giving this alternative a try! For a little bit lighter option, you can lessen the amount of heavy cream.
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Super-Delicious Zuppa Toscana

Reviewed: Mar. 22, 2013
LOVE LOVE LOVE! It is "souper" easy to make and the perfect comfort soup. I always make a large batch to take to work for lunch. Having this at Olive Garden, to be able to make it myself, I like having full control of all the salt and cream that goes into this. I have made it with spinach and with kale. Personally I prefer using kale. It tends to have much more of a bite and the texture works very well against the smooth potato. I like to use a combination mild and hot italian sausage, which give just that extra kick along with the red pepper flakes. I can't rave enough about this soup. Make sure to serve with a baguette on the side, you will keep dipping it in that delicious broth and (almost) forget to use your spoon for the rest!
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Sausage Balls

Reviewed: Nov. 29, 2012
This is pretty much my favorite thing to snack on and make for a group of friends. Most of the time I like to use Maple Pork Sausage. If you haven't tried it with this recipe, I highly recommend it! I don't see anywhere on the recipe that it calls for pre-cooking the sausage first? I read the footnote as sausage balls that you have already cooked and want to freeze them for later to eat. Well overall, this is fairly quick to make, very yummy, and a crowd pleaser!
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Javi's Really Real Mexican Ceviche

Reviewed: Nov. 18, 2012
I made this tonight for the 5th time and it is so delicious! Few changes from the directions I made were: Marinating the bay scallops alone for about 5 hours. When I have made this previously, I had tested different chill times, but definitely marinate it for 3hrs+. I purchased pre-cooked tiger prawns from the seafood bar and diced them. The seafood guy told me I really wouldn't want to marinate any raw shrimp in lime unless its rock shrimp (which I did before and it was great!). Granted it was just his personal opinion, but it seemed to work for my taste. I mixed in all the rest of the ingredients, including the shrimp after the bay scallops finished marinating. Saved a bit of the marinated juice to drizzle over the top. Overall this is a very delicious, super easy, light and fresh appetizer to make for a group of folks or in my case, just for me to snack on!
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