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Chicago, Illinois

Member since Dec 2011

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Reviewed pan-roasted halibut with prosciutto, lemon, white wine, and capers

Apr 12, 2014 on

Wild caught Alaskan Halibut was on special so Ii picked this recipe. It was great and a very simple preparation. Served it with polenta and haricot vert. Will definitely make it again.

Reviewed chicken cacciatore

Mar 30, 2014 on

This a keeper and healthy. We served it with linguine and salad. Saw no need to add bread since we're watching our calories.

Reviewed Fish Tacos

Jan 5, 2014 on

Our local market had cod on sale and we were going to make something fancy, but then when, I found this recipe we decided this was it. Well, the prep was sure easy and fish delish. My taste buds are off so I had my husband make the final evaluation for seasoning. Since it was in the middle of a blizzard, we checked out the small grocer in our building...

Reviewed Spicy Mussels with Chorizo and Wine

Nov 22, 2013 on

This was fabulous!! I had some chorizo in the refrigerator that needed to be used and my market had PEI mussels. So easy and so good. Didn't have the harissa so used tomato paste and it worked out fine. I had half and half and used that instead of the cream, but next time I think I would opt for the cream. This will be a staple for us.

Reviewed Chicken a la King

May 24, 2013 in Food Network Community Toolbox on

We had leftover chicken and it was the perfect amount for this recipe. Did not have cream and it worked out fine, but had everything else, even the fresh herbs. Used a 28 oz of unsalted chicken broth, half a jar of fire roasted yellow and red peppers from TJ's that I cut into small strips. Also added peas at the end. Served with wide noodles. "

Reviewed Brisket with Carrots and Onions

Mar 29, 2013 in Food Network Community Toolbox on

This brisket was awesome. The prep time was long, but it was worth it. Didn't have to do a thing once it was in the oven. Next time I would use less tomato juice and increase the amount of rub. We took it out of the oven after 3-1/2 hours and it was the perfect time to slice it. Did use the food processor to make the gravy a little thicker an"

Reviewed Chunky Guacamole

Nov 19, 2012 in Food Network Community Toolbox on

This was easy and we liked it. The only thing is that I think there was too much lime juice."

Reviewed Brussels Sprouts with Bacon

Nov 15, 2012 in Food Network Community Toolbox on

We thought this was a good addition to our Brussels sprouts recipes. Very easy, low fat (did not add the additional butter and drained most of the bacon fat) and like the addition of the bacon topping."

Reviewed Salisbury Steak

Nov 5, 2012 in Food Network Community Toolbox on

Fabulous! Since there are two of us I used a 1 lb of ground sirloin, but didn't change the gravy quantity. We got two dinners, which was great. The first, I made roasted brussels sprouts and baked potato, and the second, noodles and peas. The recipe is a nice change from burgers and a little more elegant."

Reviewed Arugula Salad with Shaved Parmesan and Balsamic Vinaigrette

Nov 1, 2012 in Food Network Community Toolbox on

My husband, who hates vinaigrette loved this salad. I halved the dressing because we are only two."

Reviewed Balsamic Chicken with Baby Spinach

Nov 1, 2012 in Food Network Community Toolbox on

For some reason, my husband and I did not care for this recipe. Can't put my finger on why."

Reviewed Company Pot Roast

Oct 16, 2012 in Food Network Community Toolbox on

Fabulous! I used a 4 lb chuck roast, but would buy a larger one since there is so much sauce. Yes, this recipe is "easy," but it took an hour of prep time. My husband suggested that we puree less and use less thickener, but I disagree with him."

Reviewed Broiled Zucchini and Potatoes with Parmesan Crust

Oct 13, 2012 in Food Network Community Toolbox on

Very easy and fast. I used what I had on hand, which were a variety of fingerlings. I cut them in half lengthwise. I cut the zucchini to be of similar size. Instead of a baking pan, I used the serving dish to broil and it turned out great. Right before broiling a threw in some grape tomatoes that I cut lengthwise. They really added a lot of "

Reviewed Spaghetti and Meatballs

Aug 9, 2012 in Food Network Community Toolbox on

The meatballs were great. I'm giving the recipe 4 stars because I used Maggiano's Arrbiata Sauce; however I did use fresh basil. Next time I'll try the sauce recipe as well."

Reviewed Crispy Salmon Croquettes with Remoulade Sauce

Jun 19, 2012 in Food Network Community Toolbox on

Made the remoulade sauce instead of a cocktail sauce to serve with shrimp. It was awesome!"

Reviewed Cod Croquettes, Sweet Red Pepper Gravy, and Mashed Potatoes with Spinach

Jan 30, 2012 in Food Network Community Toolbox on

It was plain awful.""

Reviewed Parmesan-Crusted Pork Chops

Jan 23, 2012 in Food Network Community Toolbox on

My husband was a little leery about the recipe. He can't wait to make it again! These were the best pork chops ever. We used double cut with bone; just awesome. Served with haricot verts and smashed sweet potato with a little orange juice. The plate was beautiful.""

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