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Reviewed Sweet Glazed Butterflied Chicken

Oct 19, 2013 on

We have made this a few times in our house, both in the oven and on the grill, and it has been fantastic every time. I love that crispy skin with the sweet sticky glaze. Definitely make extra glaze, and use a leave-in probe thermometer so you can pull the chicken out when it gets to temp and not dry it out.

Reviewed Bourbon Barbecued Pork Chops

Jul 26, 2012 in Food Network Community Toolbox on

Brining is definitely the way to go here, it makes the pork so juicy and flavorful. I've left my chops in the brine as long as 20 minutes and they came out just fine. The grilled veggies are fantastic, and we have found the sauce to be great over grilled and smashed new potatoes as well.
My mother-in-law requests this recipe over and over,...

Reviewed Lemon-Garlic Chicken With Creamed Corn

Jun 24, 2012 in Food Network Community Toolbox on

Tried this when it was in my Food Network Magazine, and it was awesome! Was worried about the amount of lemon at first, but it's not overpowering. It makes the whole dish feel bright and fresh. Next time I think I will use a lot more garlic cloves, we didn't seem to have enough to go around! But make sure they are protected in the oven, not sittin"

Reviewed Bean-and-Beef Chili

Feb 16, 2011 in Food Network Community Toolbox on

This was great! 1/3 cup sounded like way too much chili powder so we only put a capful, and it turned out not very spicy at all, especially after mixing in the dairy. Planning to try it again with fresh tomatoes, the onions, garlic and some mild chiles all roasted in the oven, I think it will be fabulous!

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