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Christie23

Charlotte, North Carolina

Member since Aug 2009

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Reviewed Spicy Pop Pulled Pork

May 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

I used a 6 lb. pork butt and all of the ingredients as listed, except for the chipotles - I chose a 7 oz. can. About an hour into the roasting, I got nervous about the heat... I ADORE heat but my guy - not so much... so I removed about half the peppers. The result was so tender, flavorful and delicious. Even still, it was pretty spicy. However"

Reviewed Spicy Pop Pulled Pork

May 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

I would like to revisit my previous review and mention that even if you think it's too spicy, try removing the peppers before storing leftovers, because that sweet and smokey flavor really develops overnight and balances the heat in the most amazing way. I just reheated a little and it is, hands down, the BEST pulled pork I've ever had (said the "

Reviewed Spicy Pop Pulled Pork

May 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

I used a 6 lb pork butt with a 7 oz can of chipotles and all other ingredients as instructed. About an hour and a half into the roasting, I had second thoughts (my love does not like spicy foods as much as I do) so, I took about half of the peppers out of the pot. The end result was shockingly tender and delicious, but even a little on the spicy"

Reviewed Red Wine Pot Roast with Honey and Thyme

Sep 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

For a recent birthday, I was given an enamel cast iron dutch oven and couldn't wait to BRAISE!!! I have a special recipe red wine molasses beef stew that I'm known for, so I decided to try this recipe as it seemed the closest. The only changes I made were that I substituded molasses for honey and rosemary for thyme. Also, I allowed the braisin...

Reviewed Saffron Scallop Gratin

Aug 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

So absolutely delicious!! I substituted panko breadcrumbs for fresh but it was really fun to make and a true pleasure to eat! I was nervous... scallops are my favorite food, and I have always thought they're best simply prepared, seared beautifully. But my honey, who isn't really a scallop fan, was in love! Will make again as soon as possible....

Reviewed Cioppino

Nov 17, 2010 in Food Network Community Toolbox on Food Network

This was pretty delicious! I made mine with tilapia, halibut, bay scallops and shrimp. I also added double the garlic, some small red potatoes (quartered), and allowed it to simmer an extra 15 minutes before I added the seafood so that the potatoes could get tender. It was a touch too spicy for my household, so perhaps maybe only 1/2 tsp red pepper...

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