ScottCO Recipe Reviews (Pg. 1) - (188071536)

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Black Bean and Corn Quesadillas

Reviewed: Mar. 30, 2014
This is delicious as is. But the second time I made it, I felt it needed more authentic Mexican flavor. I added 1/4 cup of fresh chopped cilantro, 1/4 teaspoon of cumin, juice of 1/2 of a lime, and one chopped fresh jalapeno pepper. If you don't want to mess with all the "flipping" of a quesadilla... make it a "toasted" or "grilled" burrito style. That is, put the contents on one tortilla, roll it up burrito style... then either grill, broil, or put in a pan... to toast the tortilla on all sides. It makes it less messy to eat... but the results are the same.
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Mandarin Chicken Pasta Salad

Reviewed: Aug. 18, 2013
I made this exactly as the recipe directs, and it is wonderful, tasty, colorful and healthy. I will make it again. Be sure to use a BIG bowl, as makes a lot of salad! I had to transfer it to a larger bowl when I first starting combining the ingredients. The next time I might cut back to 1/2 teaspoon of sesame oil (it was a tad strong to me), add slightly more garlic and ginger (if you have leftovers, the water in the cucumbers, etc. will dilute the dressing a bit if it sits over night). I would even consider omitting or reducing the pasta, just to make it a lower-carb meal. And someone suggesting trying shrimp instead of chicken, and that would work, too! But this is a wonderful salad, as is!
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