22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Anolon 12-Piece Gourmet Cookware Giveaway! (CLOSED)

Tested & Perfected Recipes

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Review any recipe on the site between now and midnight on April 1, 2015 for a chance to win a 12-Piece Anolon Gourmet Cookware set valued at $400! The set includes:

1.5 Qt. Covered Saucepan
2 Qt. Covered Saucepan
3.5 Qt. Covered Saucepot
8 Qt. Covered Stockpot
8.5″ French Skillet
10.25″ French Skillet
4 Qt. Covered Sauté Pan

You may review up to five recipes for five separate entries. Please leave constructive reviews that will help other cooks. For example: Was the dish perfect as is or would you alter the recipe next time? Did you make any substitutions? What other dishes did you serve it with?

The winner will be chosen randomly and notified via email. You must be a resident of the contiguous U.S. or Canada and Once Upon a Chef newsletter subscriber to participate.  See the “Hungry For More” form below to subscribe, or visit my RECIPE INDEX to start reviewing! (Please do not leave reviews on this page.)


  • Great ideas and recipes, Jenn!

  • Thank you for the lovely recipes to try. Especially your lemon square is wonderful. Keep up your good work and take care of your family too.

  • Your recipes look fantastic! I will try one of your desserts for Easter. Glad I found you!!

  • Hi Jenn!
    I love your recipes! I just tried your buttermilk fried chicken tenders last night. It was my first time frying so I was nervous about spattering oil. The problem was I couldn’t see the bottom of the chicken while frying (obviously)so some burned. Two of the larger pieces were a little undercooked. I looked up another recipe about timing and they said about 7 minutes. is that each side? How do you fry without burning and yet cooked all the way through? I looked up a deep fryer on Amazon, maybe that is easier? My husband and I loved them anyway-even burnt! My kids ages 7, 5 and 2 won’t touch anything remotely brown. Ha! Ha! The inside was so tender and juicy and the less burned ones were especially delicious!!! Would love some new pots too!

    • Hi there, Average size chicken tenderloins should cook thoroughly in just a few minutes per side. If your tenders are extra large, you can brown and crisp them in the oil, then finish them in a 350°F oven. A deep fryer would be great — but not necessary 🙂

  • Found this too late to review for an entry into the contest, but I just wanted to say that your recipes look amazing!! I’m bookmarking this so that I can try some of them. First up…Sautéed Zucchini and Cherry Tomatoes! 🙂

  • Jenn
    Thank you for the granola bars. I substitued the granola with other nuts but it came out great. I also added dry cranberries. I just found your site. I would love new pans. I have ten kids so its a little hard to buy new ones. I also love to cook for my family. I always have to double and triple everything. Thank you for your site. Christine

    • — Christine Crane
    • Reply
  • Hi Jenn,

    I was wondering what date you posted this because I just saw it!!! I hope it falls in between the times I posted reviews. I think I posted one on 03/16 and two on 03/22. Hopefully that’s 2-3 entries already (=

    • Hi Linda, Your comments will be included. Thanks for leaving them 🙂

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