I just wanted to say, what an inspiration you are for others who have had similar battles in their life. “Do not go gentle into that good night. Rage, rage against the dying of the light.” – Dylan Thomas, 1952
I used your slow cooker pork ribs recipe (they are cooking now) but had to modify the ingredients slightly. I look forward to seeing how they turn out.
I have just found your cornbread recipe on your Facebook page and was able to share it to my group page!! Thank you so much for this delicious recipe and allowing me to share it with friends.
Have you tried substituting plain Greek yogurt for the cream in the creamy Dijon chicken recipe? I want to save some calories and wondering if this substitution will work. . We love this recipe and have made it a few times.
HI Karina. I just tried your Cream of Mushroom soup and it was to die for, especially after eating from a can. I realized after making a pot of it last night just how good it would be on some pasta. I didn’t bother thickening the soup but I’m betting it would be even better. So good.
GREETINGS,
I follow you on YouTube and noticed you have not posted any videos in a long time. You’re the only food blogger I follow. I pray all is well. I noticed on IG you have not posted. Pray you’re well and hope to see some videos soon.
Hi Karina. Sending this via Vicki’s comment section Could not figure out where to otherwise comment at the site-strange . Any Karina, HYou do a very nice job on your chicken parmesan recipe. Always thought it was an appealing dish, but always got myself into more complicated things (regrettably). Have looked all over the web at tens of chick Parm recipes and think yours is best. Melissa Clark, for example, at the NYT has a full blown operatic version of the dish with baked layers etc. Not for me.
Tim says
Love the Chicken Tikka Masala recipe! 5 stars. But the video didn’t load properly. I skipped to the Mongolian recipe.
Leon Bascome says
The slow-cooker chili… OH MY DAYS!
Austin says
Can you please review the white wine marinara recipe? The formatting is really bad and mostly unreadable. I’d like to try making it your way.
https://cafedelites.com/easy-white-wine-marinara/#recipe
Karen Shelly says
I wanted to try your artisan bread recipe but I don’t have an oven proof dutch oven with a lid. What else can I use? Thanks.
Ryan says
Please come back to YouTube
Leif says
I just wanted to say, what an inspiration you are for others who have had similar battles in their life. “Do not go gentle into that good night. Rage, rage against the dying of the light.” – Dylan Thomas, 1952
I used your slow cooker pork ribs recipe (they are cooking now) but had to modify the ingredients slightly. I look forward to seeing how they turn out.
Ann McShan says
I have just found your cornbread recipe on your Facebook page and was able to share it to my group page!! Thank you so much for this delicious recipe and allowing me to share it with friends.
Kathleen Blakley says
Have you tried substituting plain Greek yogurt for the cream in the creamy Dijon chicken recipe? I want to save some calories and wondering if this substitution will work. . We love this recipe and have made it a few times.
Kris H. says
HI Karina. I just tried your Cream of Mushroom soup and it was to die for, especially after eating from a can. I realized after making a pot of it last night just how good it would be on some pasta. I didn’t bother thickening the soup but I’m betting it would be even better. So good.
Vicky F. says
Hello. I am planning to make the stuffed chicken caprese and wondered if you have ever tried it using fresh mozarella.
THANK YOU
Nicole says
I would like to be on your email list please.
Dick Sequete says
How to buy your recipe book
LuisR says
GREETINGS,
I follow you on YouTube and noticed you have not posted any videos in a long time. You’re the only food blogger I follow. I pray all is well. I noticed on IG you have not posted. Pray you’re well and hope to see some videos soon.
Stuart Itter says
Hi Karina. Sending this via Vicki’s comment section Could not figure out where to otherwise comment at the site-strange . Any Karina, HYou do a very nice job on your chicken parmesan recipe. Always thought it was an appealing dish, but always got myself into more complicated things (regrettably). Have looked all over the web at tens of chick Parm recipes and think yours is best. Melissa Clark, for example, at the NYT has a full blown operatic version of the dish with baked layers etc. Not for me.