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Reviewed sausage, white bean, and swiss chard soup

Oct 25, 2014 on

I have made this many times. It's so very quick and surprisingly delicious. I generally use sweet Italian pork sausage (brown it very well). I add thyme, bay leaf and crushed red pepper. I don't bother rinsing the beans, but taste for salt. I have used kale, spinach, chard, chicory, collards and escarole, all work beautifully. Serve with parmesan...

Reviewed chicken and smoked sausage gumbo

Oct 19, 2014 on

This is a great dish to put your love into. It's fun to make on a cold, rainy Saturday afternoon. Trader Joe's has a good chicken andouille as well as organic boneless, skinless chicken thighs. I brown both. Pop a beer, put on some good music and stir that roux! Everyone will be happy.

Reviewed Salmon and Guacamole Sandwiches

May 12, 2013 in Food Network Community Toolbox on

This might have been the best sandwich I ever made. Seriously. It's actually a fun lunch to make for a weekend brunch meal. The guacamole recipe is perfect with the two types of onion.
I used really good, thick cut applewood smoked bacon and wild salmon. I couldn't find ciabatta rolls, so I bought a loaf and did half inch slices. You need...

Reviewed Baked Halibut with Arugula Salsa Verde

Apr 25, 2013 in Food Network Community Toolbox on

I really enjoyed this light, fresh, very green dish. It's certainly easy. "

Reviewed Turkey Meatloaf with Feta and Sun-Dried Tomatoes

Mar 2, 2013 in Food Network Community Toolbox on

My new favorite meatloaf recipe. Tangy and so tasty. It even looks beautiful with the green flecks of parsley, red-orange tomatoes and slightly oozy nuggets of white feta. This is great sandwich meatloaf on Italian bread."

Reviewed Chicken Vesuvio

Dec 19, 2012 in Food Network Community Toolbox on

This is a great, easy one pot meal. Season the chicken well and get it really brown. Same with the taters. Brown. Giada doesnt say to s and p the spuds, but I did. I used a good leftover Pinot Grigio. Sometimes I have leftover white wine.
I did it with Lima beans. The color contrast was nice with the spring green and the beans still had...

Reviewed Grandma Maronis Meatballs 100 Year Old Recipe

Nov 26, 2011 in Food Network Community Toolbox on

This is a great meatball. The keys are using pecorino romano for it's saltiness, and fresh basil and parsley. I use half panko/half italian breadcrumbs and add hot water if necessary for moistness.""

Reviewed Beef Shepherd's Pie

Nov 26, 2011 in Food Network Community Toolbox on

A very solid shepherd's pie recipe. I love the tomato pasty worchestshire saucy taste. Of course you use ground turkey, I always do.""

Reviewed Parmesan-Crusted Pork Chops

Nov 26, 2011 in Food Network Community Toolbox on

Another great pork chop recipe of the crispy breaded variety. The twist is the thin layer of salty, nutty parmesan beneath the crunchy breading.""

Reviewed Basil Pesto

Nov 5, 2011 in Food Network Community Toolbox on

Use up that fresh basil! I add the juice of half a lemon to brighten it up. And don't forget to toast your nuts.""

Reviewed Sunday Night Roast Beef and Gravy with Easy Rice

Oct 31, 2011 in Food Network Community Toolbox on

A great way to roast a toughish rump or eye round. I like to rub on lots of the essence, but with only a third as much cayenne. When you sear it up, it ends up like it's been blackened. It makes the gravy tasty as heck. Slice it against the grain as thin as you can.""

Reviewed Italian Meatloaf

Oct 23, 2011 in Food Network Community Toolbox on

This is a great meatloaf recipe. You can use 1 1/2 lbs of ground chuck and keep the rest of the ingredients virtually the same. I add an extra egg. After all, onions and bell peppers are different sizes. The result is more sandwiches. The balsamic is nice. It's a great way to use more of that basil from your garden.""

Reviewed Easy Chicken-Mushroom Quesadillas

Oct 8, 2011 in Food Network Community Toolbox on

Easy. Delicious. Nutritious. Wanna make it easier? Go with rotisserie chicken. I like baby bellas. I switch up the cheese and/or the greens. Weeknight delight and save some filling for a lunch burrito.""

Reviewed Victor's 1959 Cafe - Picadillo and Creole Sauce

Sep 12, 2011 in Food Network Community Toolbox on

Totally delish. I made it the Saturday night Hurricane Irene was blowing into New York ( Cuban food seemed appropriate for a hurricane). I scaled back the sauce to common sense proportions. I used a 15oz. can of Glen Muir tomato sauce (no salt added) and 15 oz. water, one red pepper, one green pepper, one onion leaving some big chunks of the vegg...

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