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Simi Valley, California

Member since Aug 2007

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Reviewed Grilled Eggplant Salad

Apr 17, 2013 in Food Network Community Toolbox on

I roasted the eggplant slices in the oven, 450 degrees for 25 minutes. It was too long: the skins tasted bitter and the inside flesh too mushy. I went ahead and made the salad, but I didn't like the taste. I'm giving it 3 stars because maybe grilled it would be better, but I won't be making this again."

Reviewed Herb Crusted Pork Tenderloin

Nov 2, 2012 in Food Network Community Toolbox on

Flavorful and moist, this is the best way to cook a pork roast ever! I have made this recipe many times, and it always turns out fantastic -- with a tasty crust on the edges, and perfect inside. I also appreciate how healthy it is! For my family of 4, I usually cook a smaller loin roast -- around 2 to 2 1/2 lbs. I leave it in the oven for less "

Reviewed Black Bean, Corn and Turkey Chili

Nov 30, 2010 in Food Network Community Toolbox on

Instead of ground turkey, we used leftover turkey cut into bite-sized pieces. Also, I used frozen corn instead of canned. The recipe was delicious and the texture contrast with the turkey meat worked out great. I thought it was a little too spicy, but my teenagers enjoyed the spiciness. Good served with corn muffins.

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