Alicia Recipe Reviews (Pg. 1) - Allrecipes.com (16566815)

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Byrdhouse Blistered Cherry Tomatoes

Reviewed: Jan. 4, 2015
Followed exact recipe ingredients - also added plenty of garlic powder, some cooked fresh broccoli, and 1 TBS grated parmesan. My tomatoes ended up with a mild Italian flavor. This is an excellent recipe if you are carefully tracking WW points. I used it as a side for some leftover lemon chicken.
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Tropical Pork Chops

Reviewed: Jan. 29, 2012
Doubled the porkchops, so I tripled the sauce. That being said....used tomato sauce instead of ketchup. I had to add a lot more brown sugar to counteract the strong mustard taste. Used red wine vinegar because it's what I had. Used natural pineapple juice instead of water. Flour/salt/pepper/browned the chops and placed in glass baking dish. Sprinkled with onion powder and garlic powder, because my super detective kids would have complained about visible onion and garlic bits. Poured the sauce over, covered with foil, baked at 325 for 40 minutes. Removed foil. On top of each chop, added pineapple (chunks that I cut into bits because it's what I had) that I had premixed with a couple spoonfuls of brown sugar. Baked it another 20 minutes without foil. Kids loved it. Thanks for putting up with this review, I gave it 5 stars because it looked like a great recipe and it was, despite my changes.
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Spicy Chipotle Turkey Burgers

Reviewed: Jun. 11, 2011
These were delicious! Very moist, and I used the 97% fat free ground turkey breast. I used 2 chipotles instead of 1. I also cooked them in a pampered chef grill skillet on the stove top using Pam spray. Loved them with swiss cheese.
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Lemon-Cream Cheese Cupcakes

Reviewed: Apr. 2, 2011
Awesome-tasting and very moist cupcakes!! I substituted lemon cake mix for the white, but otherwise followed the cupcake recipe exactly as written. (We love STRONG lemon flavors!) I only used 1.5 TBS lemon juice in the frosting because it was already very creamy. (I added the lemon juice 1/2 TBS at a time.)
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Chicken Breasts Pierre

Reviewed: Feb. 20, 2011
Great recipe - had all ingredients on hand! My changes based on family preferences (there is nothing wrong with this recipe as written, however). -- 1. Quadrupled the breading mix because I wanted a good crispy coating (used more margarine when sauteeing because of this); 2. Cut chicken breasts into wide strips (cooks faster and browns easily); 3. Used almost a whole 28 oz. can of diced tomatoes (pureed them somewhat with my immersion blender because kids think they don't like tomatoes); 4. Substituted red wine vinegar for white distilled vinegar. 5. Kept chicken warm in oven while assembling sauce. 6. Only simmered the chicken/sauce about 15-20 minutes instead of 25-40 minutes (because the chicken was already done). It ended up looking like Chinese food - similar in appearance to hot braised boneless chicken with red chili sauce. However, Chicken Pierre tastes less spicy and much fresher, and no msg! Very kid and parent-friendly.
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