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Joined Date: Mar 13, 2010
"This was very good. I didn't have any oyster sauce so I left it out and I used ground smoked chipotle instead of the chipotle sauce. All of the flavors came out: the rosemary, lemon with a kick from the chipotle. Very nice balance. I will most definitely make this again."
Reviewed Chicken in Mustard
"This was so good. I was looking for an easy dinner tonight and decided to try this with what I had on hand. I used skinless, boneless chicken breasts instead of thighs, decided I wanted more tomato so I used two, used dried thyme instead of tarragon and plain non-fat Greek yogurt instead of sour cream. I also followed the advice of other cooks and cut the mustard to 1 Tbsp. Intead of the noodles, I reconstituted some Israeli cousous left over from dinner the other night with some chicken broth. It was all fabulous--the chicken and sauce are delicious. The only change I would make going forward, if using boneless chicken breasts, is to test for doneness after 30 minutes of braising. Mine were a bit over done (but still quite good). This is a great recipe!"
Reviewed Chicken Fingers With Curried Ketchup
"This is wonderful! My 11 year old son loves frozen, breaded chicken breasts. I am trying to introduce variety and new flavors into his diet and get him to eat healthier foods, so I decided to give this recipe a try. To my utter surprise, he LOVED it. I was a little afraid of scaring him off with too much curry, so I only added it to the egg batter, and left it out of the bread crumbs. There was still a good curry flavor, however. His comments were that it had really good flavor, was light and much less salty than the frozen variety and he would like to have it again tomorrow. Success!!! P.S. His mom loved it too."
Reviewed Light Chicken Potpie
"I made this exactly as the recipe directed, except I doubled the crust recipe and used half as a bottom crust. The filling came out perfect: unlike many reviewers, I used the entire 4 1/2 cups broth and my filling was nice and thick (I think the key is to make sure that the flour gets well cooked when added to the onions--as when making a bechamel sauce) and the amount was perfect for the 2 quart baking dish. My biggest complaint is that the amount of crust was very skimpy--it was tasty but very thin. I think I would triple the crust next time and use half of that for the bottom and the other half for the top. My kids both suggested that they would like this better made in to small individual pies. "
Saved Recipe Marshall Field's Chicken Salad (With Sandwich Variations) by Sharlene~W
Love to cook in the OC!