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Gurnee, Illinois

Member since Nov 2007

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Reviewed Butternut Squash with Pecans and Blue Cheese

Nov 9, 2013 on

Great flavors - I cut the squash in half, removed the seeds and rubbed a little olive oil on the cut side and roasted it on a foil covered baking sheet until just soft. Then cubed it and scraped the squash off the skin and finished the recipe. Much easier than peeling it, since I don't like to include the skin.

Reviewed Orecchiette with Turkey Sausage and Broccoli Rabe

Sep 11, 2011 in Food Network Community Toolbox on

One of my favorite pasta recipes. It's easy, healthy and tasty. I do follow the recipe from the cookbook that calls for adding 1 cup of pasta water and doesn't include the tomato sauce. The only change I make is to add a handful of chopped sun dried tomatoes with the brocolli rabe - they add some additional color and zip.""

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