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LovinTheKitchen

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Reviewed Ultimate Ginger Cookie

Dec 23, 2013 on FoodNetwork.com

I couldn't find a bulk source of crystallized ginger in time, so I used 1 jar of (expensive) crystallized ginger amounting to about 2-3 ounces instead of the cup plus called for. However, thanks to my stand mixer the dough came together really well. I used a small scoop to portion and ended up with 25 cookies. They smell and taste delicious! Oh,...

Reviewed Black Bean and Corn Salad

Dec 22, 2013 on FoodNetwork.com

As-is is great, but I had an avocado that needed eating and it was a delicious addition. Served it with some artisan tortilla chips and needed nothing else for dinner!

Reviewed Creamy Mashed Potatoes

Dec 2, 2013 on FoodNetwork.com

Once I found this recipe I don't make mashed potatoes any other way. They are super scrumptious without much salt, so creamy and melt-in-your-mouth, delicious all by themselves or with gravy or with beef stew or roast turkey or.... Y U M M!

Reviewed Super Apple Pie

Nov 27, 2013 on FoodNetwork.com

This is the second time I've made this pie (had to try it out before delivering my Thanksgiving offerings). Yes, it takes a lot of time and a lot of not-usual ingredients, but OH MY GOODNESS is it the most outstanding pie I've ever baked!

My kids know I love baking and are used to having me produce Grandma's Apple Pie for the fall...

Reviewed Pork Chops with Beer and Bacon Gravy

Apr 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

Loved it. Used a light beer for the gravy (what I had) and combined with the bacon and onions, the gravy was delish. Only problem was I had thick boneless chops so even after cooking them properly, they were not as tender and juicy as I would like. But that's the fault of my meat, not the recipe.

Try the apple-onion pickles that...

Reviewed Paprika Parsley Potatoes

Apr 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

I used a little more butter than called for, and used peeled chopped organic russet potatoes. As a side dish, it was very good - served with pork chops w/bacon and beer gravy, and the pickled apples/onions. Smoked paprika definitely for flavor!"

Reviewed Quick Pickled Onions and Apples

Apr 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made the apple and onion pickles - used organic gala apples because that is what I had. I could eat this "relish" all by itself (and did, several spoonfuls)! But I also made the pork chops and potatoes that were part of this broadcast. The apple-onion pickles really brought the zing to the chops! It sounded weird, but it tasted super."

Reviewed Turbo Hummus

Jan 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

Wow, is this good eats or what! Used a can of organic garbanzos, the juice and zest of one lemon, a good handful of roughly chopped flat leaf parsley, some tahini (sesame butter) in place of the peanut butter cuz I had it, and a light flavored olive oil. No way the store-bought hummus can even come close.

I'd made some pita flatbreads...

Reviewed Spenser's Grilled Broccoli

Aug 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

Grilling veggies is a great way to add depth of flavor while keeping nutrients intact. This recipe is perfect, especially if you are cooking on a stovetop grill plate. Blanching the broccoli first partially pre-cooks it so that you don't need to blacken it on the grill to get it at the right tenderness. A simple lemon juice / olive oil plus sal"

Reviewed Spenser's Grilled Broccoli

Aug 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

Grilling veggies is a great way to add depth of flavor while keeping nutrients intact. This recipe is perfect, especially if you are cooking on a stovetop grill plate. Blanching the broccoli first partially pre-cooks it so that you don't need to blacken it on the grill to get it at the right tenderness. A simple lemon juice / olive oil plus sal"

Reviewed Ratatouille

Jul 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've always found it hard to get all the veggies the right texture when cooking by addition to the same pot. Cooking each veg separately is a terrific way of preserving the unique taste and texture of each one and yet the flavors marry wonderfully in the last 20 minutes. I'm not a big eggplant fan but I grow them in my kitchen garden every year j"

Reviewed Double-Fried French Fries

Jun 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

These fries are awesome - a perfect thin layer of crisp on the outside, beautiful golden brown color, and a soft fluffy potato bite inside. I gave up trying to make fries a while back because they always came out greasy, or soggy, or generally sad. Thanks for teaching this technique - will definitely make again even though the prep and time invo"

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