I’m really happy that I stumbled upon your cooking sight. Your recipes have more finesse than a lot of other sights. I love scallops so the seared scallops in cajun mushrom cream sauce was a great addition to my love of seafood as well as the Amaretto Shrimp.Can’t wait to do the Asiago Onions for a side dish. Must say I am not a chicken breast eater – I feel it’s flat compared with legs and thighs over your Chicken in Creamy Parm and Sundried tomato Sauce made me think I would not mind this again because the tomatoes are the attraction – however, I did add some bacon and a bit of course mustard to the mix. Kinda took 3 of your recipes and mixed it into one because I honestly like those flavors. I know sometimes less is more but in this case a little more was interesting. I look forward to your email info about new or updated recipes. There was a time my husband was an executive chef so we work on many a meal together or we each surprised the other using food chemistry. He has passed but occasionally I have friends over and try to keep my hands on the kettle so to speak. I look forward to any new or improved recipes you have to share.