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Wellington, Florida

Member since May 2004

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Reviewed Chicken with Forty Cloves of Garlic

May 16, 2012 in Food Network Community Toolbox on

This recipe was amazing. I followed it (almost) by the book. We like dark meat, so I used only thighs. I used one cup of wine and one cup of chicken broth (so we would have more wine with the meal and more sauce with the chicken). Since I was using all dark meat, I had to simmer it for 40 minutes instead of 30. I served it with some great bre"

Reviewed Chicken Enchiladas

Sep 16, 2011 in Food Network Community Toolbox on

Always love Tyler's recipes, although I would recommend using Frontera brand enchilada sauce (by Chef Rick Bayless). Much better than the canned stuff. It comes in a pouch, found it at Fresh Market. I also think four chipotles is pretty spicy. I usually take a whole can of chipotle in adobo, puree it in the food processor, so I have it on han...

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