Red Apron Chef Recipe Reviews (Pg. 1) - Allrecipes.com (180408516)

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Baked Chicken and Zucchini

Reviewed: Aug. 13, 2014
This recipe is delicious. I changed it up a bit due to my own preferences and the fact that I forgot to buy an ingredient at the store. What I did was use three extra large chicken breasts and trimmed them down into smaller pieces. I used two extra large zucchini (from a neighbor's garden) and two small store bought ones along with six roma tomatoes. I sliced the zucchini in thick slices (roughly 1/3 of an inch or so) and the tomatoes I sliced to about 1/4 an inch.. I increased the garlic to roughly two/three tablespoons and increased the basil to about 1/4 cup. I salt and peppered the chicken on both sides thoroughly and did not dip them into any egg or water, rather dipped them in flour seasoned with Italian seasoning. I followed the recipe from there. Greased two 13x9 pans with olive oil and split the food between them and topped with a full package of pre-shredded mozzarella, roughly a cup I believe. Came out to be absolutely delicious this way.
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Roasted Garlic Cauliflower

Reviewed: Mar. 19, 2014
I thought that this was pretty good, but felt that it was missing a little something so the recipe itself gets 4 stars. However I think that next time I'll try adding some red pepper flakes to it to spice it up, otherwise it felt slightly bland.
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Pan-Seared Tilapia

Reviewed: Mar. 19, 2014
This is a great basic recipe. You can really season the flour anyway you like it. Personally I like to add some paprika and garlic powder. But the possibilities are endless! I also mix in the salt and pepper with the flour rather than putting it directly on the tilapia.
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Chef John's Fisherman's Pie

Reviewed: Mar. 18, 2014
This is a fantastic recipe. I've made it once as written (except for using tilapia instead) and it was quite good just like that. Since then I've changed a few things for my own personal taste. The things I do different are to continue using tilapia and to include a can of corn with the spinach. It adds a nice sweetness and little crunch to the dish. The other thing I change is adding garlic powder to the potato topping. Being the garlic lover I am I also put at least 4 cloves of garlic (pressed) into the roux (depending on their size). Besides that the only other changes is that I omit lemon as I don't always have lemons on hand.
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