"I saw this episode but wasn't really paying close attention. I saved it to Chef Tap (great app for organizing recipes from any site), thinking it was a spinach artichoke dip recipe. When I started to gather ingredients, I realized there was no spinach in the recipe, but I added a package of frozen chopped spinach anyway, and it was delicious! Only"

"Delish. I made this a few weeks ago with boneless chicken thighs - I only had a bit of Marsala so I mixed in some sherry and it was still awesome. Great flavors, especially from the mild sweet garlic and mushrooms. I am making it again tonight with bone-in chicken thighs and all Marsala wine. I'm also adding escarole - my new favorite green. This "

"Delish. I made this a few weeks ago with boneless chicken thighs - I only had a bit of Marsala so I mixed in some sherry and it was still awesome. Great flavors, especially from the mild sweet garlic and mushrooms. I am making it again tonight with bone-in chicken thighs and all Marsala wine. I'm also adding escarole - my new favorite green. This "

"First choice for "sandwich night". The chicken came out just perfectly - tender and crispy on the outside with the blend of avocado, tomato and Chipotle mayo on a Portuguese roll - absolutely AWESOME. I will definitely make these again. I may try to bake the chicken next time on a baking sheet lightly oiled - they were not oily at all, but if we're going to eat these often, I may have to try to make them without frying. I used light mayo and the chile with adobo was wonderful. I'm going to use the leftovers for other sandwiches. Yum!

"Okay, simply wonderful. I added 1 tsp of Rumford Aluminum Free Baking Powder - 55 mg sodium plus a 1/2 tsp of baking soda to the flour to simulate self-rising flour and a 1/2 tsp cinnamon. Everything else just like the recipe, using agave syrup. These were light, fluffy, perfectly baked in 25 minutes. Just ate my second one...yum.

"I don't plan very well, so I made this for dinner tonight from the start. It was wonderful and could qualify for a 40-minute meal. I used 1/2 an Italian frying pepper with 1/2 a red pepper and added 1/2 a jar of diced roasted pepper to mix in with the onion and peas. I also added a few dashes of Penzey's Adobo to the veges as they cooked. If you use sherry, be sure to use extra-dry. It adds a nice flavor, but give it a chance to cook down. Also, make sure you brown up the orzo like Rachel showed on her show. It adds such a nice nutty flavor to the rice. I had real saffron threads - just a hint of warm flavor to the rice. I mixed the chorizo and rice instead of laying it on top and I also defrosted some deveined small shrimp, tucking them into the warm rice/vege mixture. Only cook them until they start to curl and turn pink - it was about 12-15 minutes in the oven. Thanks Rachel - if not for you we would've eaten take-out tonight.

"I don't plan very well, so I made this for dinner tonight from the start. It was wonderful and could qualify for a 40-minute meal. I used 1/2 an Italian frying pepper with 1/2 a red pepper and added 1/2 a jar of diced roasted pepper to mix in with the onion and peas. I also added a few dashes of Penzey's Adobo to the veges as they cooked. If you use sherry, be sure to use extra-dry. It adds a nice flavor, but give it a chance to cook down. Also, make sure you brown up the orzo like Rachel showed on her show. It add such a nice nutty flavor to the rice. I had real saffron threads - just a hint of warm flavor to the rice. I mixed the chorizo and rice instead of laying it on top and I also defrosted some deveined small shrimp, tucking them into the warm rice/vege mixture. Shrimp goes very nice with the chorizo and rice. Only cook them until they start to curl and turn pink - it was about 12-15 minutes in the oven. Thanks Rachel - if not for you we would've eaten take-out tonight.

"Okay, simply wonderful. I added 1 tsp of Rumford Aluminum Free Baking Powder - 55 mg sodium plus a 1/2 tsp of baking soda to the flour to simulate self-rising flour and a 1/2 tsp cinnamon. Everything else just like the recipe, using agave syrup. These were light, fluffy, perfectly baked in 25 minutes. Just ate my second one...yum.