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cherie.phoenix

Thousand Oaks, California

Member since Jul 2010

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Reviewed Chicken and Green Chile Chilaquiles

Jan 22, 2014 on FoodNetwork.com

I made this last night thought it barely resembled the original recipe (my version simplified and sped up the dish). I used up some rajas (sauteed onions and green chiles plus red and yellow bell peppers, about 1-1/2 cups) I had left over from fajitas earlier in the week. Instead of tortillas, I used stale tortilla chips from a local Mexican market...

Reviewed Chicken and Green Chile Chilaquiles

Jan 18, 2014 on FoodNetwork.com

I made this last night thought it barely resembled the original recipe (my version simplified and sped up the dish). I used up some rajas (sauteed onions and green chiles plus red and yellow bell peppers, about 1-1/2 cups) I had left over from fajitas earlier in the week. Instead of tortillas, I used stale tortilla chips from a local Mexican market...

Reviewed Zucchini Parmesan Crisps

Aug 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

These were great but I fried them, not baked them. (Couldn't help myself.) I couldn't get the panko bread crumbs to stick, probably because I followed the directions and tossed the lot of them in one bowl with just a little oil. I had to not only press to adhere, but add bread crumbs to each slice during the frying process. (Kept the first few bat"

Reviewed Fried Crisp Pork with Chile-Peanut Sauce: Carnitas con Salsa Guajillo y Cacahuates

Nov 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

The meat was delicious! My kids were home from college and raved about it (they're 19 and 22, both cooks in their own right, and don't give compliments lightly). I didn't want to use lard so just fried the meat in three batches in about 1/4 cup of oil each time.

The sauce: First, it makes a ridiculous amount. I mean, a TON. Second,...

Reviewed Mashed Cauliflower and Cheese

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

My 19-year-old son just started a no-carb diet and I made this for him instead of mashed potatoes. Everyone in the family loved it (including those of us still eating carbs!).

I highly recommend that you drain away the broth before blending / processing the cooked veg. The finished product was still thin but it thickened a bit...

Reviewed Bacon-Herb Wrapped Pork Tenderloin

Jul 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

This just didn't do it for me... the bacon overpowered the delicate flavor of the pork. Everything else was good but I just didn't care for the smoky flavor the bacon brought. (And as others commented, it was really a challenge to get the bacon to stay wrapped around the tenderloin.)"

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