Christy Burkert Wisley Profile - Allrecipes.com (11191079)

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Christy Burkert Wisley


Christy Burkert Wisley
 
Home Town:
Living In: Fort Smith, Arkansas, USA
Member Since: Jan. 2010
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Gourmet
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Recipe Reviews 7 reviews
Sweet Potato and Black Bean Chili
Truly wonderful!!!Made without jalapenos and yogurt instead of sour cream. My 3 & 4 year old's loved it as well as my husband. Its a keeper!

1 user found this review helpful
Reviewed On: Oct. 14, 2014
Patti's Mussels a la Mariniere
I cannot express just how good, how easy, and how addaptable this recipe is! It's always a little different depending what i have on hand. I buy the frozen mussels at "big box store".I think its a 2lb bag, with two bags inside. Each interior bag feeds two. I decided to make it into a simple pasta dish. First,put on a pot of boiling water for the pasta. I used angel hair and seasoned mine with tomato bullion. Gives the pasta not only a great flavor, but a great color. Started with a half of a small diced onion, sauteed that in olive oil till transparent. Added all the garlic, sauteed just for a minute longer. Then dumped in an entire can of petite diced tomatos (just using what i had on hand and for quickness factor), juice and all. Also, i added the zest and juice from half a lemon. And seasoned with garlic salt, black pepper, and red pepper flakes too taste. I didn't have green onions on hand last night, but they are great too. This is also a good time to chop a couple of mushrooms and throw those in too if you have them. Then once this starts to get bubbly i add the wine and the parsley. Let this simmer and reduce by half, uncovered. Once done i then put my pasta on to boil, as it only takes about six minutes. I dump the mussels in the sauce, and cover. It says about ten minutes. When the pasta is done, i drain it, then throw it in the pan with the sauce and mussels to let it absord a bit on the sauce. Then Serve! And you will be very pleased!!!

6 users found this review helpful
Reviewed On: Jul. 22, 2012
Mediterranean Pasta
Really Really Good! I made it without Chicken. Still delicious! I added mushrooms, minced garlic, lemon juice, a little red pepper flakes, and kalamata olives. I will DEFINITELY make again!

4 users found this review helpful
Reviewed On: Apr. 3, 2012
 
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Cooking Level: Intermediate
About me:
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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