Rachel W.

Fantastic, easy, flavorful marinade. I bet it is even better on salmon. I let the chicken marinate for about 90 minutes before cooking. I did not make the accompanying sauce. I made this as part of a quick, healthy weeknight meal. Just chicken and a green veggie salad. I ate the leftovers for lunch the next day and felt great. Would definitely make again.Modifications: Used zero fat Greek yogurt (just happened to be what was available at the store that afternoon). I was a little short on the 6 tbsp of lemon juice due to having small lemons.

Oh my gosh. Gerry had me in a panic with this recipe. I thought for sure there is no way this is going to turn out. It was so much liquid going into that cake pan! Alas, after 49 minutes in the oven, out came a perfectly baked, beautiful fruit cobbler. Magic when served hot with vanilla ice cream. My husband had seconds. So easy to throw together and serve to a crowd. I would also guess you could sub other berries or fruits.Modificaitons/Notes: No modifications. Used V8 Splash Berry for the juice. Used fresh blackberries.

Really enjoyed this recipe. We got the freshest shrimp we could find which made it such a joy to eat. I loved the orange and lime zest and juice combination. Obviously the butter with zest and thyme was so indulgent. Great, quick dinner item.Modifications/Notes: None- made as written. I think I forgot to add salt, but the butter was salted so I didn't miss it.

This was a great, easy, crowd-pleaser pasta salad. Not overly dressed, lots of yummy crunch elements. Husband gave it a 10/10. I would say this recipe is great for summer potlucks & quick weeknight dinners.Modifications/notes: Halved the recipe since it was only 2 of us eating it. Used the breast of a rotisserie chicken, chopped up. Used fusilli pasta.Would I make it again? Yes.