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Redondo Beach, California

Member since May 2009

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Reviewed Chicken Chile Verde Enchiladas

May 8, 2014 in on

This was a big hit and will be added to my repertoire at least once a month or when I am having ethnic cravings. I used this recipe as a guideline, first I cooked the chicken breasts in chicken stock, 1/2 tsp. ground cumin and a sprig of fresh oregano for about 15 minutes until chicken registered 165 degrees Fahrenheit plus. I allowed cooked ch...

Reviewed Chicken Soup

Jan 25, 2013 in Food Network Community Toolbox on

I have made this now three times and is now a favorite. Since there are only two of us I only make one chicken at a time and is enough for two meals. The soup broth is so savory and I add fine egg noodles to broth along with diced carrots and celery everything cooks for about five minutes. I have also added brown rice instead of egg noodles f"

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