What an excellent and impressive dish! It is quite time consuming, for a new 'cook' like myself, but it was well worth the result. I made a few personal alterations, such as chopping the mushrooms in a chopper.. until they were almost powdery. Then, I sauteed with the butter, while adding minced garlic and finely chopped onion. This made an excellent paste and quite simple to spread on the chicken. I also flattened the chicken breasts to make for an easier assembly. I put a tiny smear of cream cheese on half the breast (cheese lover here!). Once done, I sprinkled with a bit of paprika for color. Served with steamed zucchini and spinach. Delicious! This has become a permanent addition to my binder! THANK YOU!
This sauce truly blows store-bought BBQ sauce well out of any body of water. :) I loved it. I separate the sauce into two batches (and made a bit more), because I like to brush the sauce on the chicken when I'm just about to remove it from the grill. With a simple recipe like this, I'll never be buying BBQ sauce from the store. Thanks!
Good recipe that will satisfy for your coconut shrimp craving. It is a bit time consuming and messy (which is to be expected!), and high on the calorie count (again, expected!), but a good treat from time to time. I made the dipping sauce as directed, and it was a great combo. I just ate them without any sides, but with the leftover beer as a drink. ;-)
I made this exactly as directed, and although is was very good (and unique!), it lacked in a lot of flavor (compared to beef burgers).. as ground turkey seems to be notorious for. Next time, I will definitely add some grated onions, cayenne pepper, salt, and maybe a splash of Worchestershire sauce. I enjoyed the moist texture of these burgers! I ate it without the bun, and mdae sweet potoato oven-baked fries to go along with it. If I would have had time, I would've topped with grilled onions, no doubt. I had no trouble forming these into nice, thick patties, and I placed on a lightly greased baking pan, lined with foil. I put them in the oven, at 450 F for 10 minutes, and then "broiled", at 500 F.. and they were perfect. Thank you for the recipe!
I really enjoyed this recipe, thank you! I made a few adjustments as previously suggested, but I also added this base to some spiral pasta - and put together a tuna pasta salad. Absolutely scrumptious! I added a bit of fresh garlic, cayenne pepper, chopped celery, and rather than sweet relish, I substituted with just regular dill pickle, chopped in circles. Once done, I placed chopped avocado on top of the salad.. and viola! A wonderful summertime lunch or dinner. :) This will be such a fun recipe to play around with - but the main spices/herbs should definitely remain.. as they are what make this tuna salad so unique and tasty.
I made this for a potluck at work today, and WOW. The raves were non-stop! I followed the suggestion of the first review, to layer it (cream cheese and blue cheese dressing and chopped celery, shredded rotisserrie chicken and hot sauce, and then fresh grated cheddar on top - baked at 350F for 15 min., foil-covered), and I'm glad I did! I served with tortilla chips and celery sticks. :) This is a VERY easy recipe and perfect for potlucks! It might cost a bit to get all the ingredients, but potlucks are worth it, in my opinion. :) Oh, and this is great to make in advance to refrigerate overnight - and then just bake in the oven right before serving.
I just made this recipe tonight, and I thought it was ok. I will try it again because the smell of the sauce was actually VERY good, but it didn't seem to give much flavor to the chicken by just having brushed it. I would double the sauce to pour over the chicken, when done. I added about a teaspoon of water and then a teaspoon of coconut milk to dilute the thickness of the sauce. Good mix of flavors, but not enough to make a difference in the chicken, for me.
I made this tonight as a side, with the grilled peanut chicken on this site, and I really enjoyed this dish! I added about three tablespoons of coconut milk as previously suggested, and I also shredded one large carrot into the drained pasta, as well as added some fresh bean sprouts. I think that this is a versatile dish, and many other things can be added, to each person's taste.
These cookies are great! I also made the frosting from the "Frosted Maple Cookies", and spread them over these for an extra sweet kick. :-) Next time, I'd cut down on the sugar, because I prefer to frost my cookies. Also, I used the suggestion of a few others who combined cinnamon and sugar as an alternative to the maple sugar. Worked great for me!
I was expecting a chocolatey frosting, as pictured, but it in actuality, it's a very light brown/tan color and doesn't taste anything as chocolately as store-bought frosting. Not that I like store bought frosting!!...but I was looking to make my own version of chocolately frosting. But, to give credit to this recipe, it's not a chocolate fudge frosting, it's a chocolate buttercream. It tastes good, is light and fluffy, and I'd probably use it to make vanilla/white buttercream frosting (great texture). I added a whole lot more milk though.
I was so excited to try this recipe - lots of my favorite ingredients. :-) I am happy to say that it turned out very good! I made a couple of changes, based on availability/preference.. such as not wanting to waste an egg on just one tilapia filet (just cooking for me/one), so I made a mayo/lime mixture... not too pleased with myself there, but it kind of worked as the 'adhesive' for the coconut. I also used brown rice flour, since I'm allergic to wheat flour. I found unsweetned grated coconut, which I LOVE! I started the filets off in the pan using a lot less oil, but then moved them to the oven for 20 minutes at 350F. The sauce was also DEEEEELICIOUS. I only had fig jam on hand, and substituted it for the apricot jam. I will make this as directed, next time - as I'm sure it'll be even better. Thank you for this great, easy, yummy recipe!
I have to start by saying, I love the batter! It's so silky, smooth, and easy to work with. I ended up cutting the sugars down to 1/3 each (which ended up being not sweet enough.. my fault!)..but now I eat more in one sitting. :-) I ran a bit short on cocoa powder, so I added 1 1/2 tsp. of espresso powder. I creamed and mixed everything by hand, and I'm so pleased with the end result. These cookies are soft, but definitely need milk! :-) I added 1/2 tsp. of salt, as suggested by reviewers-good idea. It took me an hour to prepare, bake, and place these cookies on the cooling rack - huge plus. :-) I'll be making these again.. thank you for sharing your recipe!
