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Chicken Navratan Curry (Indian)

Reviewed: Nov. 13, 2012
All of my kids (ages 3-14) ate this -- not too spicy, but very flavorful. The sauce was very thin, more like a soup, so I'll omit all or most of the water next time. I diced the veggies pretty small, so no problem with undercooking there. I knew chicken breast wouldn't take 20 minutes to cook, so I put in the veggies to start cooking while I chopped the chicken. And I wrote "start rice" at the top of my recipe so I'll remember to do that next time. :) We ate it with naan bread. Thanks for the recipe. I wanted to use some coconut cream I had purchased, and this turned out great.
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Tenderloin with Spicy Gorgonzola-Pine Nut-Herb Butter

Reviewed: Oct. 9, 2012
I worked with the herbs and cheeses that I had on hand, and my family (including kids as young as 7) loved it! My version: used 1/4 C gorgonzola and 1/4 C freshly-grated parmesan; fresh basil instead of rosemary; a little ancho chili powder instead of crushed pepper flakes; no pine nuts. Thanks for sharing this recipe! Loved it on our meat. I'm freezing the unused butter to use later. :) Oh yummy day!
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Mascarpone Stuffed French Toast with Peaches

Reviewed: Nov. 19, 2011
Loved this! Used frozen blueberries to make the sauce, and orange zest for the filling ... gotta work with what's in the house. :) I had some squareish/flatish dinner rolls, so I trimmed off the tops to get the right "width" for the toasts. (I cooked up the trimmed tops as well.) Total delicious, melt-in-your-mouth, give-me-more fantasticness!
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