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Richard's Chicken Breasts

Reviewed: Nov. 4, 2014
Added 1 cup ofchicken broth & 1/2 Tbsp of cornstarch plus extra marsala (1/2 cup). The dish was still lacking in sufficient sauce for thin spaghetti side.
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Old Charleston Style Shrimp and Grits

Reviewed: Sep. 14, 2014
Very tasty, rich, & filling. I would recommend 2 changes: First, I simmer (perk) my grit for 30-40 minutes to make them as fluffy as possible. Undercooked, grainy grit are not southern style & not worth eating in my estimation...usually prepared by a yankee. Last, I would make half the amount of roux in the future or be prepared to add additional chicken stock. My wife doesn't ordinarily eat grits, but thoroughly enjoyed these w/ sharp cheddar, cooked to death. Smoked sausage works well too; don't like andouille
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Broccoli Hamburger Casserole

Reviewed: Apr. 14, 2014
Added bottom layer of sliced russet potato, onion powder, & packaged fried onion rings. Substituted mozzarella & parmesan for Monterey Jack, & used fresh ( microwave-steamed) broccoli. Very tasty & filling; good use of ground chuck.
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Asparagus, Chicken, and Pecan Pasta

Reviewed: Mar. 14, 2014
Great textures & balance. It's fresh & healthy.
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Grandma's Chicken Noodle Soup

Reviewed: Mar. 2, 2014
Less poultry seasoning & more corn starch. Definitely use low-sodium chicken broth.
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Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce

Reviewed: Dec. 25, 2013
Roasted USDA Choice 7 lb strip loin in convection oven @ 300 & pulled it @ 143. It was dry, tough, medium (rather than medium rare), & over-powered by the taste of garlic & rosemary.
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