miss margo

I made these just as written and they were delicious. The second time I made them I omitted the chocolate chips (to save on sugar), and didn’t put in as much vanilla (just personal taste). I think the combinations are limitless! Play with whatever you have on hand. Thanks for the recipe!

Yum! I added a splash of pasta water to thin the sauce out a little, and added chopped sun dried tomato, which made it all look nice and pink. Topped it all off with sliced chives. Thank you for sharing!

Delish! I followed the recipe exactly, except I didn't skewer and grill them. Instead, after marinating for a while, I took out the shrimp, brought the marinade to a boil and then added the shrimp. They cooked up in about 30 seconds! I served it over garlic bread to sop up the delicious broth. I will make this again and again, thank you Jenny for sharing!

I think this is a good starter recipe, but a little too bland for my taste, so I used 2 chx breasts, two yukon gold potatoes sliced thin, only a 1/4 cup of oil, the juice of three small lemons, and some sliced onion and garlic. In a small bowl I combined the oil, a scoop of dijon mustard and some oregano and salt and pepper and poured over the chx. Omg, so yummy and healthy to boot! Even better the next day cold. Thank you for the recipe!