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San Angelo, Texas

Member since May 2010

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Reviewed ras el hanout marinated lamb shawarma with red pepper-walnut tahini sauce

Dec 28, 2014 on

I was looking for a stew recipe for leftover lamb. After reading this recipe, I cubed it, put in a slow cooker, added spices and a can of fire roasted tomatoes and cooked on high fo about 3-4 hours. It as fabulous! I may try the full recipe with fresh lamb, but the "refurb" was amazing.

Reviewed Spinach and Pancetta Strata

Dec 24, 2013 on

Delicious and I recommend prepping the night before. We had this for Christmas Eve brunch, and it was a huge success ... an instant family tradition.

Reviewed Moussaka

May 12, 2012 in Food Network Community Toolbox on

This is a hit! As others have mentioned, we love Greek food but don't have a restaurant anywhere close. I've tried to make moussaka before, but never really had a good recipe. Two of us could have eaten the whole thing but managed to save enough for another meal. It seems like it will age well. After reading most of the reviews, I made a few mo"

Reviewed Garlic-Lemon Mahi

Apr 8, 2012 in Food Network Community Toolbox on

This is an instant family classic. Except for substituting grapeseed oil for vegetable, I followed the recipe exactly, and it was an all-out success. The sides were basmati rice and sauted baby bella mushrooms. (The lemon/wine/lemon/butter "sauce" from the fish was really good with the rice.) We eat lots of fish and this recipe went to the top ...

Reviewed Chilean Sea Bass with Roasted Yellow Pepper Grits and Roasted Poblano Sauce

Mar 11, 2012 in Food Network Community Toolbox on

This was the most sumptuous meal we've ever had at home. First, having fresh Chilean sea bass at our WesTexas grocery store is a luxury and then finding these recipes for the complete meal was wonderful. Learning how to properly cook such a beautiful, thick cut of fish was super. The sauce was the perfect accompanyment and the grits added the ...

Reviewed Wild Mushroom Risotto

Mar 11, 2012 in Food Network Community Toolbox on

Completely delicious. I had to substitute chanterelles (most exotic mushroom in our WesTexas grocery store -- rarely get those!) and I knew immediately where to go to "do right by them." OhSo good and easy. Devoting my complete attention to them while the rosemary chicken roasted (another Food Network recipe) was no problem at all. ""

Reviewed Brussels Sprouts with Bacon

Dec 30, 2011 in Food Network Community Toolbox on

Okay. Any vegetable recipe that starts with, "cook 3 stips of bacon" is going to get a chance at our house. I'd only had Brussel sprouts once before and the main thing I liked about them was the Hollendaise sauce. This was truly delightful.""

Reviewed Turkey Milanese

Dec 30, 2011 in Food Network Community Toolbox on

Five days past Christmas, but the recipe was still wonderful! The turkey breast was moist and succulent. The mushrooms and white wine added so much to the leftover gravey, and the salad was a wonderful counterpoint. The dressing recipe (sans the pom molasses -- not available in WesTexas, but I substituted a bit of honey) was light and flavorfu...

Reviewed Braised Spring Onions, Fennel and Swiss Chard

Mar 26, 2011 in Food Network Community Toolbox on

Loved this! I was lucky enough to find "just-in" fennel but, sadly, Meyer lemons don't make it to WesTexas. The regular lemon zest was lovely. We had fresh red Swiss chard as well, and I agree with one of the other comments: mild and much more flavorful than expected. This is an instand family classic. "

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