WeSkiVa Recipe Reviews (Pg. 1) - Allrecipes.com (18022431)

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Pesto Primavera Tortellini with Chicken

Reviewed: Sep. 17, 2014
OK, I can die happy. This is the kind of recipe that has made me a better cook. Maybe a better person too. At one time I would've worried I didn't have *exactly* the right ingredients - prompting yet another trip to the grocery store or not making the dish at all. What are the important ingredients? Pasta. Fresh basil, pine nuts, grated cheese, and olive oil to make pesto. Vegetables. Chicken, if desired. Other than that, it's up to you. Next time I'll change it up, based on what I have on hand. I made everything on the stovetop -there's no need to heat the oven. Here's what I did: Simmered butternut squash agnolotti for 4 min, then rinsed in cold water. (I'd been looking for a recipe to use this up, but almost any will do.) I made pesto in my Ninja: 1 cup fresh basil, 2 cloves garlic, ¼ cup pine nuts, ? cup grated cheese (combo of Asiago, parmesan, and Romano), salt + olive oil. Didn't add lemon juice since I didn't have any. On medium-high heat, sautéd onion, red pepper, and spicy chicken sausage from Trader Joe's (what I had) for 4-5 min, then added fresh mushrooms. Turned heat down to med-low; added 1 clove minced garlic and zucchini. I didn't have any asparagus, but added ½ cup frozen spinach to simmer for 2 min. I added ½ of the pesto (saved the rest for later since there are only 3 of us), cooked pasta, some cherry tomatoes, and 1-2 tablespoons water so it wouldn't dry out. I let this simmer just to warm things up, and served with extra Parmesan cheese. Delish!
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Nutty Wild Rice Salad with Kiwifruit and Red Grapes

Reviewed: Sep. 5, 2014
We didn't care for this at all. I was trying to use up some wild rice I had in the freezer already cooked. The wild rice was just too ... wild, and didn't go with the fruit. The pecans were good and I might try it again with asparagus, mushrooms, or something.
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Awesome Honey Pecan Pork Chops

Reviewed: Mar. 23, 2014
Followed the advice of others and added a little more butter, maple syrup, and a touch of soy sauce. Heavenly! Just added this to my "favorites" folder.
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Caribbean Zucchini Bread

Reviewed: Sep. 27, 2013
This was OK, but I prefer banana bread or zucchini bread to stand alone with their wonderful flavor.
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Spicy Basil Chicken

Reviewed: Aug. 1, 2013
Loved this! Didn't dare tell DH that I added oyster sauce, otherwise he wouldn't have eaten it. I've been collecting recipes that make use of fresh basil since we love it so much, and this really fits the bill! I sauted the onion, mushrooms, and (a tiny habanero) pepper in the chili oil first, since that's what I usually do. Next I added the chicken and garlic so the garlic wouldn't burn. I used a little less oyster sauce than it called for (on the suggestion of others) and added about 1/2 cup water, 2 packets of Truvia, pepper, chopped broccoli, and green beans, since I had these on hand. After letting this cook for 3-4 minutes, I added 1 teaspoon cornstarch mixed with a little cold water. After letting this simmer for a few minutes to thicken the sauce, I added the chopped basil. Served this over brown rice, and it was wonderful!
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Rosemary Ranch Chicken Kabobs

Reviewed: Jul. 7, 2013
I've made this twice, and it's fabulous! Instead of ranch dressing, I used plain non-fat yogurt and added 1/2 tablespoon Penzey's peppercorn dressing base. It's much healthier, plus I'm on a diet. (If you don't have a Penzey's Spice store nearby, substitute 1/2 tsp. fresh ground Tellicherry pepper, 1/2 tsp parsley, 1/4 tsp. garlic powder, 1/8 tsp thyme.) I also used a low sugar Worcestershire sauce, and left out the sugar completely - it's just not needed! I let everything marinade for an hour or two before grilling. This is my new favorite summertime chicken recipe!
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Grilled Chicken with Spicy Mango Glaze

Reviewed: May 22, 2013
This was excellent. It's spicy but not too spicy. I didn't have ancho chile, so used NM chile powder. I had whole chicken breasts, and after marinating in the rub for an hour, I wrapped them in aluminum foil and let them cook on the grill for about 30 minutes on low. Took them out of the foil and basted with the glaze. I didn't have mango puree, so I used orange-mango juice along with a wee bit of fresh mango. This is a keeper!
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