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Bluffton, South Carolina

Member since Sep 2010

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Reviewed Fennel and Fingerling Confit

Dec 25, 2013 on

It is a lot of olive oil, but worth it.

Reviewed Dry-Rubbed Rib-Eye

Jun 19, 2013 in Food Network Community Toolbox on

My husband, who normally does not enjoy steak, LOVED this recipe. He strongly encouraged us to have it again soon. I used the full amount of salt and left the steaks in the fridge for three days.


Reviewed Braised Chicken with Mushrooms and Almonds

Jun 10, 2013 in Food Network Community Toolbox on

As another reviewer has already noted, this recipe is (slightly) different than the one from her cookbook (e.g. the pancetta). So, I integrated the two. It turned out wonderfully. I do agree that you don't need the full amount of mushrooms."

Reviewed Huevos Rancheros

Aug 13, 2012 in Food Network Community Toolbox on

They do turn out well, but you do have to cook them a lot longer than indicated. Here are a few helpful hints (mine and other posters here):
1. I could not be bothered by cutting my tortillas down to size. They were 7-inch, and were fine.
2. As mentioned here, be sure to microwave your tortillas (~45 sec) between two damp paper...

Reviewed Crispy Chicken Breasts Stuffed with Mushrooms and Goat Cheese

Aug 13, 2012 in Food Network Community Toolbox on

This is a wonderful dish that takes BLSL chicken breasts to another level! Instead of chives, I added chopped parsley for a fresher flavor for the stuffing."

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