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Reviewed mustard chicken thighs with rosemary potatoes

Dec 7, 2014 on

Liked the simplicity of this recipe and I made it as written for the chicken but would make some changes. As I put this together I realized that 1/2 C of water in the mustard sauce is not necessary and I won't use as much or any next time. I let the chicken "marinate" for a few minutes before baking and it did have nice flavor. I also did not precook...

Reviewed broccoli salad

Jun 1, 2014 on

Very good salad. I rated it 4 stars because it says to blanch for 3 minutes and I feel this is too long. 1-2 minutes is plenty unless you like the broccoli soft. I also used shallots instead of onion which was great. Also cut back on dressing until needed. I used the recommended amount and its too much (although it might be that the overcooked...

Reviewed Baked Chicken Breasts With Parmesan Crust

Jan 28, 2013 in Food Network Community Toolbox on

Very good and easy recipe. We made 6 breast so I 1 1/2 the recipe but it wasn't necessary for the dry ingredients. I also generously sprayed with olive oil which helped with browning in the oven. I cooked for 20-25 minutes and the breasts were cooked perfectly, juicy and outside lightly browned (not as dark as the picture). Definitely a keeper....

Reviewed "Mock" Garlic Mashed Potatoes

Sep 3, 2012 in Food Network Community Toolbox on

I had to rate it only 3 stars because we roasted the cauliflower. It was ok but I wouldnt recommend steaming or boiling which i found has a milder flavor. We like cauliflower roasted in general just not this way...if you roast, add butter and or milk as it can be dry."

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