I rated this 5 stars even though I made a small adjustment but, that was only because I do not like dijon mustard. I substituted creole mustard and it was fantastic. Whole family says this is a keeper. Will definitely be making this again for a barbeque side dish this summer and whenever I need to have a salad for a potluck.
Made this as directed and it was great. Everyone loved it, especially the kids. Will make it again soon. Thanks.
I msde this pretty much exactly as written with 2 small changes. I did not flatten the chicken breasts and I used 50/50 olive oil/butter instead of all butter. Perhaps because the meat was thicker than had I flattened it, it took a few extra minutes in the oven but; it remained moist and tender. Will definitely make this again.
I was curious to see the texture of this cake with so much cornstarch called for but I was pleased with the end result. I goofed and added the 1/3 cup lemon juice to the batter and it still turned out OK. I did use the zest from one whole lemon in the batter also along with a teaspoon of vanilla and a dash of salt to enhance the flavors. I glazed as per instruction and the cake turned out light textured with a great lemony tart flavor and quite moist.
Overall a good and healthy recipe. I just thought it need a bit more flavor so I sprinkled in a little Goya Adobo seasonings. It was good but; still needed a little something. Next time I think I will use chicken or veggie broth to cook the quinoa. I diced the sweet potato very small and added frozen peas for extra color and texture. Will definitely make this again.
Made as written and it went over very well. I removed the meat from the broth and let it cool so that I could de-fat it. I did this the day before I served and just reheated in the crockpot again with just enough of the broth to keep it very moist. Will make again but add some jarred pepperoncini for a little extra kick.
One word for this.... YUM! I made one slight change but; only because I had made my last cake with lemon flavor. I subbed almond extract for the lemon. It was delicious and moist.
I messed up on the cup count for water and ended up using about half the amount. I cut the sugar by one half. I can see that it would be a perfect refreshing drink on a hot day and even with half the water it was amazing. Will be maing this again tomorrow. I didn't bother to slice the fruit since my blender was adequate for the job of pureeing.I also plan to use this method with the abundnace of watermelon that I have. Thanks for the recipe.
We enjoyed these substantial healthy pancakes. I always embellish a bit no matter the recipe so I used sucanat instead of sugar, 1Tbls. gr.flax seed and kefir instead of the milks listed and a tsp. of cinnamon. I needed to add an additional egg and water because the mixture was too thick. As the cakes were cooking I tossed on a few blackberies and strawberries. I included the nuts also. Perfect healthy start to the day.
My kids devoured these. I made them as written. They never noticed that they were "healthy" just slightly different than the box mixes. The second time I made them I attempted to "up" the nutritional benefits and used 1/3 applesauce instead of oil and added a tablespoon of ground flax meal. Also, instead of white sugar I used 1/2 raw turbinado sugar and 1/4 cup agave syrup.I preferred a little less coffee so decreased that to 1/2 tsp. and added extra 1/2 tsp vanilla. These were moister than the original. I am impressed with the idea of using black beans for flour. So many health benefits in this recipe. Thanks for posting!
I use this same simple technique for yellow crookneck squash. It is wonderful and simple. Sometimes I add a few sliced mushrooms and/or sesame seeds at the very end giving the seeds a chance to toast up ever so slightly
I've been making this recipe for over 20 years. I also got it from a neighbor in Richardson, Tx. It's a hit everytime. So flavorful and moist and a nice change from the usual Lemon/poppyseed recipe seen so often. The first time I made I misread the instructions from my neighbor and I poured the glaze over the unbaked loaf before it went in to the oven. That turned out to be a happy accident. The glaze caramelized a bit in the bottom of the pan but it came easily out of the pan while still warm and soaked into the baking loaf nicely. Nowadays I'm a bit more health/calorie conscious and I usually sub some of the oil with applesauce. As this recipe is written it still rates with me as one that is worth the calories. It's that good.
