Jen Higley-Chapman

This was absolutely delicious! I used thighs and drumsticks but the thighs had so much loose skin I was compelled to remove it. Glad I did because my pan was quite full and the skin on the drums didn't crisp much. Lots of liquid, which I strained then used to make a gravy by adding flour. The strong citrus flavor balanced the oregano, which I think can be a little strong. Definitely going to make again!

I used 2 red bell peppers, no Anaheim, about 3 pickled jalapenos, no tomato paste (added a little ketchup) or chipotle, and I added zucchini and yellow squash since that's what I had on hand. I didn't add cilantro (we don't like it). This was a fantastic chili! Turned out fairly spicy which we like, and we served it over cornbread. So far I think this is my favorite chili recipe, and I've tried quite a few! The beef flavor stood out but still all the flavors blended well and the consistency was very chunky so if you wanted more soupy you could probably add a little tomato sauce and water with the boullion. I made elote en vaso for a potluck and think I'll try the leftovers mixed into this chili! Bottom line, I think this chili has the best complex flavor profile to my liking, and still allows flexibility of the more neutral ingredients.

A fantastic basic stuffing recipe! I had to make a vegan stuffing so I substituted Earth Balance for butter in one batch. In both batches I added chopped apples at the end of cooking the veggies and added golden raisins right before adding the bread, and i baked them covered with foil. Both were popular. Next time I would take off the foil at the end of baking and broil for a few minutes.

I made exactly as directed and it was almost perfect, just a little sweet for me, even using granny smith apples. It was SO much easier to just pour the sauce over, and it surprisingly didn't burn at all. I didn't have too much extra liquid, just enough to ooze out after I was able to get it served on the plate. I even used a frozen crust, thawed, which didn't cause me any trouble. Next time I will try with a little less sugar. I suspect that using more than the called-for number of apples or really large ones could cause some of the liquid issues.

Good, added jalapenos and some parmesan, jack cheese instead of pepperjack. Delicious but not exciting, needs to be served with something. Next time will add more veggies.

Cooking time for this was good - I had a tri-tip roast over 3 lbs and did the 15 minutes on 450, then 30 at 350, and it was quite pink in the middle. Turns out I’m not a fan of thyme, the dominant flavor, and I poured the marinade in the roasting pan with the meat which maybe kept it from getting as crusty on the outside. Next time I’ll try a different rub combo, no liquid in the pan, and see how that goes.