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Santa Ana, California

Member since Mar 2009

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Reviewed engagement roast chicken

Feb 11, 2014 on

Love this recipe!!! I don't know what people are talking about who say it is bitter. It was a rich, delicious sauce and definitely not bitter. I did use sweet onions, instead of Spanish, so I don't know if that makes the difference. In either event, it was amazing and I will make this again and again!

Reviewed Parmesan Chicken

Nov 13, 2013 on

This was delicious! The fresh, lemony salad complemented the crispy parmesan chicken so well. The whole family, including my very picky daughter, ate everything on their plates!

Reviewed Brined Pork Loin with Molasses-Mustard Glaze, Sour Mash Sauce and Apple Butter

Aug 7, 2013 in Food Network Community Toolbox on

This was really great! I agree with the reviewer that recommended to begin the sauce after browning the pork and before placing in the oven. The sauce takes forever to reduce correctly. After browning, let the pork sit until the Jack Daniel's and shallot sauce have reduced almost completely before placing the pork into the oven. At that point, "

Reviewed Salmon with Brown Sugar and Mustard Glaze

Jun 17, 2013 in Food Network Community Toolbox on

Great, easy quick dinner without a ton of ingredients. Most of the ingredients are staples in the pantry, so a great meal to make without a ton of prep and shopping that is delicious, easy, and one you will want to keep in your "go to" recipe index. I also did not cook it on the grill. I cooked it in a cast iron skillet on the gas stove, basical"

Reviewed Shrimp with Roasted Pepper-Horseradish Dip

May 10, 2013 in Food Network Community Toolbox on

This was a huge hit! I did use jarred, roasted red peppers, but otherwise I followed the recipe exactly and it was so delicious. I brought this to a party and got compliments from every single person there. I will definitely make this one again!

Reviewed Rack of Pork with Pear Apple Compote

Nov 7, 2011 in Food Network Community Toolbox on

This recipe was so good! The pork was so tender and juicy and the fruit compote was such a delicious accompaniment to the meat. I could not find juniper berries anywhere, so I just omitted them in the brine, and it was still delicious. Also, I highly recommend using the thermometer, because if I had gone according to 20 minutes per pound, the ...

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