Jane Bickett

Made this dish with a few changes to increase healthiness and meet personal preference 1) extra serving of salmon 2) 3/4 cup wine 3) used 1% milk instead of cream and only 3/4 cup 4) 3 cups spinach which was added to the sauce rather than cooking separately 5) added 2 cups of mushrooms and 6) doubled the garlic. When serving sprinkled some with lemon pepper, which we preferred to the “plain” servings. My “culinary snob” husband loved this, which is a big win. The wonderful taste, ease of preparation and healthful nature of this dish makes this a keeper. Thanks for a great recipe!

My husband ate shrimp pil pil nearly every day while on a trip to Spain; he just couldn't get enough. I made this for his birthday and it was wonderful! We dipped thin slices of a fresh baguette into the sauce. This will be a regular in our house. Thank you for a fantastic (and easy!) recipe!!

This was fabulous. Added minced garlic because we LOVE garlic. This will go into our regular rotation.

This was phenomenal. Increased seasonings by half for a 7 lb breast to keep the flavors “light” for the little ones. Used smoked paprika and a rotisserie chicken seasoning for the garlic herb blend because that’s what I had. Subbed a mix of garlic and onion for the shallot for the same reason. I can’t say enough about this recipe. Husband and daughter had seconds and the grandchildren cleaned their plates. Had to thin out the remaining gravy with some broth to extend the gravy to have with leftovers. Yes, it was that good. This is a new favorite!

Wonderful flavor. Leftovers are great in a salad or a quesadilla.

This is my first ever review and I’m happy to have it be for a recipe that has become a staple in our house. The recipe is wonderful as is, quick and easy to prepare, so portable and most importantly, totally yummy! I’ve found a few small changes work well for us which I feel allows me to include a little more nutrition which is to substitute 1/2 cup of the flaxseed with 1/4 cup of chia seeds and 1/4 cup of hemp hearts. Everyone I’ve shared these bars with, either the original or with the changes, has gone ga-ga for them. Thanks so much for a super recipe!