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Olathe, Kansas

Member since Jan 2011

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Replied to Spanish Chicken with Chorizo and Potatoes

Nov 18, 2013 on

Made this again last night, and one additional note. Use raw, not cured, Spanish chorizo. And basting is the key to extra crispy skin on the thighs. Must use thighs!

Reviewed Country Sausage and Cheese Muffins

Mar 22, 2013 in on

These are good, not great. I used sage sausage and sharp cheddar and thought they were a bit bland. I';d use spicier sausage next time, or add some green chilis."

Reviewed Farro Salad with Tomatoes and Herbs

Jul 27, 2012 in Food Network Community Toolbox on

This is our go-to summer salad. Keep it in the fridge for lunches, add a bit of chicken or hard cooked egg, add whatever fresh herbs you have on hand. I like it with lots of fresh basil and small chunks of cucumber. Play around with the ingredients and amounts, it's a friendly concoction. "

Reviewed Spanish Chicken with Chorizo and Potatoes

Sep 21, 2011 in Food Network Community Toolbox on

Delish! I added a couple of minced garlic cloves to the oil, and seasoned the chicken thighs and potatoes with a little salt. Make sure to baste the potatoes and chicken with the yummy sauce and toss around the sausages because they get can get scorched and hard. I made quesadillas the next day like Nigella suggested, but put the leftover sausage...

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