Holly Holtzman Ryerson

Excellent! I made this for the Men's Bible Breakfast and it was a hit! I didn't have chorizo so just used sausage and added taco seasoning. Totally worked. I'm not much of a morning person, so I cooked the sausage with a chopped onion the night before, warmed it back up in a pan the next morning, added egg mixture and *boom* done!

Don't hesitate to try this easy dish! I've made this several times for church potlucks and it never fails to please! The only changes I make is to use 1 jar of marinara and 1 of tomato/basil/garlic sauce, add a beaten egg to the ricotta, and stir everything together rather than layer. Top with a reserved cup of sauce and half the mozzarella.I cover with foil and bake for 30 minute, then uncover for the last 15 minutes (until bubbly and starting to brown). Serves 12, with a salad and bread.

As I'm writing this up, my husband is eating his second helping and repeating for the umpteenth time that, "This is really good!" lol He's right! I followed the recipe exactly except making it in a 9"x9" pan, and cooking for about 30 minutes. An easy and delicious treat!

HOLY COW!!! It's March and I still have a freezer full of rhubarb from last season, so I started looking for ideas. Tried this one because it gave me an opportunity to demonstrated Pampered Chef's Deluxe Cooking Blender. Dumped in all the ingredients and pushed "Sauce." In no time at all I had the most AMAZING curd! Seriously - I was afraid I'd eat it all before my husband got home! He loves it too - ate it with a spoon, then added some to yogurt. He now wants me to make a cake to serve it with.I'll be making more with the rest of my rhubarb. This recipe is a gem! Thank you!

Very flavorful and satisfying! The recipe did not indicate when to add back in the chicken, so I did so for the last half hour. Since Whole30 doesn’t allow for rice, I think I’ll increase the amount of chicken and vegetables next time- not necessary, just a personal choice.

Excellent! Followed the recipe as written - perfect! For variation, I substituted beef broth for water plus added mushrooms. Also great. If you have a crowd, serve over rice (or is that just a Southern thing???) Can't go wrong with this recipe. :)