Grilled Tilapia with Mango Salsa

Reviewed: Jun. 14, 2013

I have been wanting mango salsa for a long time but had yet to make it. This recipe was "FANTASTIC!" I followed it to a "T." The fish was great. My family really enjoyed this and I will be making this quite often!

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JennMSing

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Suffolk, Virginia, USA

Grilled Tilapia with Mango Salsa

Reviewed: Jun. 12, 2013

This was an excellent dish! I cut the oil in half, only marinated for 30 minutes b/c I didn't have time a full hour to wait, and cooked each fillet for 4 minutes on my George Foreman grill. I served it with long grain wild rice and mixed veggies. Yummy!!

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Jana

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Fairfax, Virginia, USA

Guacamole

Reviewed: Jun. 10, 2013

I am not an avocado fan. Followed this recipe to the "T" and must say I am in love with this recipe!...oh so is my husband and 12 yr old daughter. Thank You, this is a keeper!

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JennMSing

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Suffolk, Virginia, USA

Hudson's Baked Tilapia with Dill Sauce

Reviewed: Jun. 4, 2013

Very good recipe. The wife and I loved it. The only thing I did different after reading othe reviews was I cooked the Fish and some Asparagus in a cast Iron Skillet in the oven at 400 Degrees. Gave it a nice color.

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Reviewer:

mrdave363

Cooking Level: Intermediate

Home Town: Walterboro, South Carolina, USA

Living In: Virginia Beach, Virginia, USA

Vinegar Based BBQ Sauce

Reviewed: May 4, 2013

This is delicious! It makes the best pulled pork!!! I made this and then added it into the crock pot with some of the juices the meat was cooked in and added the meat again. I let it "talk" for about a half hour on high in the crockpot. Came out wonderful and tasty!

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Cook and a half

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Cleveland, Ohio, USA

Quinoa with Sweet Potatoes and Broccoli

Reviewed: May 1, 2013

This was soooo good! I followed all of Momi's suggestions. :)

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Reviewer:

Jana

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Fairfax, Virginia, USA

Morning Glory Muffins I

Reviewed: May 1, 2013

These were the best!! My changes: 1 c. wheat flour and 1 c. all-purpose flour, 1/2 c. Truvia baking sweetener instead of 1 c. sugar, 2 T. Splenda brown sugar instead of 1/4 c. sugar, applesauce instead of apple butter, coconut oil instead of vegetable oil, and baby carrots instead of reg. carrots. These muffins are my new favorite breakfast food!!

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Reviewer:

Jana

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Fairfax, Virginia, USA

Paleo Coconut Curry Stir Fry

Reviewed: May 1, 2013

I followed the recipe exactly except I omitted the oyster sauce and used coconut oil instead of avocado oil. At first I was worried the fish sauce would ruin the dish (it didn't smell good after adding it) but it turned out really good! I served it on top of brown rice (I'm not on the Paleo diet) and a side of veggies. I'll be making this one again!

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Reviewer:

Jana

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Fairfax, Virginia, USA

The Simple Sauza® Margarita

Reviewed: Apr. 29, 2013

So easy! The perfect mix!

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Reviewer:

donnam

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Patterson, New York, USA

Sauza® Raspberry Margarita

Reviewed: Apr. 29, 2013

I used raspberries that we picked fresh and had frozen. This turned out great as a frozen drink!

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Reviewer:

donnam

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Patterson, New York, USA

Spinach Lasagna with Walnut Pesto

Reviewed: Apr. 28, 2013

We enjoyed this! It would work probably just as well with premade pesto from the store for a faster recipe (but that's personal preference, of course it was great homemade) and I didn't use as much spinach as it called for because I didn't have it and it was still delish. Will make again!

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Reviewer:

Chelsea

Cooking Level: Beginning

Home Town: Bettendorf, Iowa, USA

Living In: Virginia Beach, Virginia, USA

Butternut and Apple Harvest Soup

Reviewed: Apr. 26, 2013

I loved this! High in fiber and great taste!!! Wonderful fall soup. It did come out thick which was bothersome to my husband but didn't bother me at all. For his, I thinned it out with a little white wine and water.

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Chef Ala Bohn

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Virginia Beach, Virginia, USA

Candy Cane Fudge

Reviewed: Apr. 26, 2013

We liked this and used the recipe for both work and friend holiday parties. We didn't bring any home. I made a mistake once of putting in regular chocolate chips and I got most of them out of the pot but not enough. Please use the white chips. Otherwise it looks like Candy Cane poop. Will look forward to making this at next year's holiday party!

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Chef Ala Bohn

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Virginia Beach, Virginia, USA

Barley Chicken Casserole

Reviewed: Apr. 26, 2013

I made this twice. Once with the chicken as a meal but I found the chicken to be dry. However, I made it as a side dish and we liked it so much better. I cooked the bacon but omitted it from the recipe. I used the bacon grease to sauté vegetables. I used carrots, zucchini, onion and garlic. I chopped the zucchini and carrots into very small pieces. I added all of the spices and cooked it in a casserole dish. We really enjoyed it as a side dish, but not cooked with the chicken (I did the chicken separate).

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Chef Ala Bohn

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Virginia Beach, Virginia, USA

Meatloaf with Fried Onions and Ranch Seasoning

Reviewed: Apr. 24, 2013

I've been making this for years. I usually double the recipe, because a) its good, and b) what am I going to do with a half packet of ranch? I do not cook it in a pan though, I like the texture better when I cook it on a jellyroll pan. It gets nice and crusty, but the grease doesn't run off and make a mess. I also glaze it with a combo of ketchup, mustard and brown sugar. Big hit in my house. I usually serve it with garlic mashed potatoes and orange glazed carrots.

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Reviewer:

bnamoore

Cooking Level: Expert

Home Town: Clifton Park, New York, USA

Living In: Virginia Beach, Virginia, USA

Super Sausage Gravy

Reviewed: Apr. 20, 2013

I made this for my husband, who inhaled it! I followed the recipe to a "t" except that I used hot sausage as that's all we had. Next time I'd do regular and I might brave making my own biscuits (though my husband said it was fine with Grands, I think it'd be better from scratch or maybe another brand that is more like restaurants). I used the exact amounts of everything listed here, including a full pound of sausage, and it was a hit! I drained the grease after I cooked the sausage except for a tiny bit to help the gravy come together a bit. My husband rates this an A+!

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Reviewer:

Chelsea

Cooking Level: Beginning

Home Town: Bettendorf, Iowa, USA

Living In: Virginia Beach, Virginia, USA

Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Apr. 12, 2013

I tried this because I have been searching for a cake that I can eat with my 53 food allergies. We started making it, and I have to say, it smelled just awful in the food processor. I wasn't sure I actually wanted to go through with it. But, I really wanted cake. So we continued making it. Once out of the oven, it smelled delicious and rich. We let it cool and instead of powdered sugar, we drizzled Torani Dark Chocolate syrup over it. It was fabulous! Like death by chocolate fabulous. I found my new birthday cake! It's been 4 years since I actually got to eat a cake for my birthday and now I am eagerly awaiting my birthday so I can have cake on my birthday again!

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Reviewer:

Dotchi Anni

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Libby, Montana, USA

Easy Layer Bar Cookies

Reviewed: Apr. 12, 2013

Very easy and quick. I agree that you'll want to increase the graham cracker crumbs to 1 1/2 to 2 cups. Sweet and rich - cut the bars small to prevent sugar attack!

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NANABANANA

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

Curried Coconut Chicken

Reviewed: Apr. 9, 2013

This recipe was amazing! I took Cook Stephanie's advice about the 'broth' and I am so glad I did. It was my first time making curry, so I was little nervous and skeptical that it would even compare with curry I have had in restaurants. This was a pleasant surprise. I used unsweetened coconut milk, but found the sugar to make the dish too sweet, so I added about another tsp of curry powder, and we used whole chicken thighs. Stunned both myself and the hubby. Definitely keeping this one!

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