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skchord

United States

Member since Oct 2010

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Reviewed Pasta, Pancetta and Peas

Jul 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

Outstanding! I added about 4 tbl of butter and it was so creamy, light, and yummy. The whole family raved! It was so fast and easy to make, meaning even on weeknights we can have really good food. Pancetta is hard to come by in my area, but I finally found it...even though it was expensive $8 for 8oz, it was SO worth the flavor over bacon. Ab"

Reviewed Chicken in Mustard

Apr 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was absolutely delicious, and very, very easy. I used the full amount of all ingredients and did not find it too mustardy. I used boneless/skinless thighs (that is all the butcher had) and it was oustanding. Even my 13 month old loved it. And...the butter noodles will be a staple at our house for years to come...YUM!!!"

Reviewed Beef and Bechamel Lasagna

Mar 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

OUTSTANDING...BEST LASAGNE EVER!!!!! Okay, so following everyone elses advice I omitted the extra water, but I did use a 24oz jar of sauce and a little more than 1/4c wine to swish out the jar. I upped the meat to 3/4lb and added 2 Italian sausage links (decased). I also ommitted the cinnamon. The entire thing was over the top good. My 13mos...

Reviewed Buttermilk Mashed Potatoes

Mar 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Superb! I feel like a dunce, but I'm from the South and have never made mashed potatoes using buttermilk...always whole milk. Well, let me tell you, I will NEVER, EVER make them with anything but buttermilk ever again. Fabulous! My fam wasn't a fan of the green onions, but that's more personal taste. The recipe was phenominal!!!"

Reviewed Weeknight Buttermilk Fried Chicken

Mar 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was outstanding! Because I'd read the other reviews I put it in the oven for 25 minutes which was too long. Not sure what size pieces of chicken the other folks are using, but we don't really do white meat so I did a pack of legs and a pack of thighs. It would have been perfect at 15ish minutes in the oven. It was definately a keeper and for...

Reviewed Kale Slaw

Mar 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

One word...PHENOMINAL!!! I was leary of this as kale is not a veggie you typically find raw like this, but Melissa is right on...the acid from the lemon and orange really soften it but leave it crispy. My whole family LOVED it. I did add a little more mayo but that's more because a "head of kale" might be different for different stores and the like....

Reviewed Perfect Crispy Potatoes

Jan 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

These potatoes were really good! I didn't get to watch the segment which I regret. Mine didn't come out quite as crispy as Melissa's appear to, but I think that was a combination of me using a tad too much oil and not having vegetable oil I used olive which has such a high smoke point. We all still loved them and will try them again...this time...

Reviewed Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

Jan 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe was perfect, just the way it was. We tried it verbatum and it was light, fresh, and tasty. Definately NOT too lemony. The basil and spinach balanced the lemon and capers perfectly. The only change I'll make next time I cook this is that I'll toss the spinach in with the pasta as it's draining to soften it up a bit. Otherwise it's...

Reviewed 4-Step Chicken Marengo

Dec 19, 2010 in Food Network Community Toolbox on FoodNetwork.com

This chicken is outstanding! Quick, simple flavors, yet very satisfying. We used thin cut chicken breast to save a little on prep time. I also served over brown rice which was just perfect as it soaked up the lovely sauce and veggies nicely. This is a new fast favorite of ours!

Reviewed Mexican Chopped Salad with Toasted Cumin Vinaigrette

Dec 19, 2010 in Food Network Community Toolbox on FoodNetwork.com

This recipe was interesting! I used the leftover chicken from the other meal, subbed black beans for pinto, and did not include olives (just didn't seem like the right ingredient). The vinaigrette was really good but it wasn't enough so I made a double batch but that was a little too much. The apple added a very nice crunch and flavor, and the grilled...

Reviewed Roasted Chicken with Goat Cheese-Macadamia Nut Crust and Parsley-Pimento Couscous

Dec 19, 2010 in Food Network Community Toolbox on FoodNetwork.com

This recipe is probably the best of Robin Miller's I've tried. My family unfortunately doesn't like goat cheese, but I'd seen this episode and she mentioned subbing cream cheese, which I did. Also, in the episode, she actually used pistachio nuts, which we also used. This chicken was undeniably juicy and flavorful...even my 10 mo old daughter loved...

Reviewed Roasted Chicken with Goat Cheese-Macadamia Nut Crust and Parsley-Pimento Couscous

Dec 19, 2010 in Food Network Community Toolbox on FoodNetwork.com

This recipe is probably the best of Robin Miller's I've tried. My family unfortunately doesn't like goat cheese, but I'd seen this episode and she mentioned subbing cream cheese, which I did. Also, in the episode, she actually used pistachio nuts, which we also used. This chicken was undeniably juicy and flavorful...even my 10 mo old daughter loved...

Reviewed Turkey Tetrazzini

Dec 2, 2010 in Food Network Community Toolbox on FoodNetwork.com

This is OUTSTANDING! We used leftover turkey from Thanksgiving. It really did not take me over an hour to do all that and it was very simple. I was nervous about the potato chips, but after cooking and eating, I can't imagine anything else making sense. I'm used to the old fashioned kind of turkey tetrazinni so I used fat spaghetti noodles and...

Reviewed Turkey Taquitos

Nov 28, 2010 in Food Network Community Toolbox on Food Network

These are really yummy, but i agree with everyone else...they are SUPER difficult to roll. I ended up wrapping about 10 at a time in soaking wet papertowels and just leaving them in the microwave. Then, I'd heat for 30 sec to start, and remove one, roll quickly and get in the oil. Then, I'd head for 10 sec each time I'd remove one and roll it....

Reviewed Pumpkin Bread

Nov 17, 2010 in Food Network Community Toolbox on Food Network

I was very leary of the pumpkin seeds inside the bread so I made a double batch, one with the seeds, and one with walnuts instead. The seeds were freshly toasted and crispy going in, but after baking in the bread, they turned into a semi-chewy texture that splintered when eating. Not pleasant at all! The batch with the walnuts however, was TO DIE...

Reviewed Pumpkin Bread

Nov 17, 2010 in Food Network Community Toolbox on Food Network

I was very leary of the pumpkin seeds inside the bread so I made a double batch, one with the seeds, and one with walnuts instead. The seeds were freshly toasted and crispy going in, but after baking in the bread, they turned into a semi-chewy texture that splintered when eating. Not pleasant at all! The batch with the walnuts however, was TO DIE...

Reviewed Crispy Potato Cake

Nov 14, 2010 in Food Network Community Toolbox on Food Network

This was really good! We served with a fish dish and used 1 regular potato and 1 sweet potato. Because of the sweet potato it was a bit softer in the middle, but that was okay because the flavor was so nice. I made a sour cream and chive "sauce" to drizzle over it and it was divine! Really yummy!!!

Reviewed Ginger-Garlic Fish in Parchment

Nov 14, 2010 in Food Network Community Toolbox on Food Network

This recipe was surprisingly tasty. I also used soy because I couldn't specifically find tamari so it was probably a little runny but it turned out quite lovely. We used mahi-mahi instead of cod and the flavors of the sauce were just soaked into the fish...very nice sweet and tangy flavor. We were all surprised at how good this was and my son even...

Reviewed Salmon Cakes

Nov 8, 2010 in Food Network Community Toolbox on Food Network

These are outstanding and simple to make! I added panko to the breadcrumb mixture for some extra crunch. Be careful when flipping...they fall apart if roughly handled. I found it easiest to make small balls (1 1/2" diamter) and then flatten in the breadcrumb mixture. Keeping the mix cold also helps keep it together and keeps it from getting too...

Reviewed Pumpkin Pie

Nov 8, 2010 in Food Network Community Toolbox on Food Network

This pie was hands down the best pumpkin pie I've ever made! I used two cups fresh pumpkin (I roasted the previous day and pureed) and because it is quite runnier than canned pumpkin, I cut the half-and-half amount down to 1/2 cup. It turned out perfect. I also used a pie shield during second have of baking, and in the last 10 minutes added miniature...

Reviewed Flattened Pan-Roasted Chicken

Nov 7, 2010 in Food Network Community Toolbox on Food Network

This dish was delectible. It was the first time I'd tried brining and what a difference that makes for moisture! My husband (who is not usually overly forthcoming with the compliments went back to the tray several times and swore it was the juiciest chicken breast he'd ever eaten! I didn't have access to fresh taragon (I also live in a small town...

Reviewed Flattened Pan-Roasted Chicken

Nov 7, 2010 in Food Network Community Toolbox on Food Network

This dish was delectible. It was the first time I'd tried brining and what a difference that makes for moisture! My husband (who is not usually overly forthcoming with the compliments) went back to the tray several times and swore it was the juiciest chicken breast he'd ever eaten! I didn't have access to fresh taragon (I also live in a small town)...

Reviewed Beef and Black Bean Sliders

Nov 5, 2010 in Food Network Community Toolbox on Food Network

These were incredible! We ate them all and wished we had more. Will definately make these again!

Reviewed Sausage and Roasted Vegetable Penne

Oct 20, 2010 in Food Network Community Toolbox on Food Network

This dish was an instant hit in our house. We used three links of sweet Italian sausage, and I added half a stick of butter to the pan. I also pre-chopped the veggies before roasting to save myself time and had plenty of pan juices from the veggies and the tomatoes were perfectly roasted. My husband and step son have begged for this dish again...

Reviewed Roasted Broccoli with Parmesan

Oct 18, 2010 in Food Network Community Toolbox on Food Network

WINNER! WINNER! WINNER!!!!! I can't say enough about this broccoli! The only variation I made is that I have a convection oven, and by leaving the broccoli and not flipping it, and only doing the 15 minutes, it roasted beautifully. The florets are a little crispy and browned and caramelize so nicely. My husband and step son ask for this broccoli...

Reviewed Crispy-Skinned Chicken a l'Orange

Oct 18, 2010 in Food Network Community Toolbox on Food Network

THe flavor was good, but I didn't read the recipe in full before I made it and I tried to substitute chicken thighs (not seeing it was to be sliced before being served). Overall it was a little tricky, and the sauce was a little too orangy for us. However, that's just our personal tastes...I'll thin it out next time. There WILL be a next time!...

Reviewed Succulent Braised Pork

Oct 18, 2010 in Food Network Community Toolbox on Food Network

This dish was surprisingly easy and delish. There were no leftovers because my husband and step son devoured it...oh, I did too! I will next time make sure I leave out any salt from the liquid as I salted the pork quite well and that was enough. The wine was not overpowering and the gravy was just to die for. Next time we'll serve over smashed...

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