"I love this chicken cordon bleu recipe. It's my go-to meal when I'm having special guests for dinner. Because gruyere is so expensive and hard to find in this area, I've used swiss cheese, and it still comes out great. I love to serve it with roasted veggies (brussel sprouts, carrots, and/or broccoli), and garlic mashed potatoes. I also make a"

"This salad is delicious, fresh, and light. The combination of flavors bring ordinary ingredients to an exotic level. I did use a whole mango, because I figured it would only make it better. Perfect for a light lunch with a bowl of soup. "

"This dressing is light and refreshing with a little zip from the white vinegar. I make this dressing often because it's so easy. I just served it tonight over a tossed salad. Instead of the chives, I added dill today. I thought it was better than the chives, so I'll add it again. If you have the ingredients on hand, try it. You might have to ""

"This is a real "WOW" meal, and it comes together fast. It's so jam-packed with intense flavors. I don't know how anyone could call this bland. I gave the anchovies a chance to melt into the EVOO before adding the garlic, because I didn't want the garlic (6 fat cloves) to burn. I didn't have oil cured olives, so I used calamata. I also topped ""