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thechadandhope

Member since Mar 2012

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Reviewed Autumn Chicken Pot Pie

Dec 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

Everyone- I figured it out! How to significantly simplify this without sacrificing anything!!!
Here is what I did differently, first, you will cook all the vegetable together in the chicken broth and use a shredded rotisserie chicken. Add the veggies to oil in the pan as the recipe suggests, also add the squash and the sage at this time,...

Reviewed Honey-Butter Baked Chicken with Mashed Sweet Potatoes

Oct 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was great, although I made a few changes that I think made it easier/better, no offense Emeril. I added 4 cloves of garlic, shoved 2 of them with the butter under the skin. I stuffed the cavity with the lemon (after zesting and squeezing some of the juice), sliced, garlic and thyme. I squirted honey over the top, and added a cup of chicken br"

Reviewed Roasted Brussels Sprouts

Oct 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

I am not one for writing reviews, or following recipes to a T... But.... I am sure glad I tried this and gave Brussels sprouts another chance. I am impressed by the simplicity of this recipe, I agree with another reviewer who likened the outside to popcorn, they were so crispy on the outside and so tender on the inside. I thought they were going t"

Reviewed Autumn Chicken Pot Pie

Mar 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

Ok, this was awesome, but so much work! I think it could be simplified- if you used leftover chicken or a precooked chicken then you could just roast all the veggies in the oven and add hot broth to the roux while the veggies are cooking. I subbed out the green beans for asparagus and button mushrooms- very good. I think the sage should be cooked...

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