ComputerUp Profile - (1144719)

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Home Town:
Living In: California, USA
Member Since: Nov. 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Quick & Easy, Gourmet
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Recipe Reviews 8 reviews
Easy Italian Chicken
Well, I loved it after providing more flavor. Instead of just garlic, I put in a few tablespoons of checca sauce (raw garlic, grape tomatoes, basil, all chopped) along with a quarter cup of moscato (muscat wine). I usually don't cook with sweet wine, but boy did that make this turn out juicy and tender and flavorful!

0 users found this review helpful
Reviewed On: Jul. 28, 2014
Rigatoni with Italian Chicken
I made this recipe on a whim, but had to change it because I was not about to go out to the store. I had some frozen Foster Farms chicken thighs from Costco, not breasts. Had some canned diced tomatoes. I didn't have Italian dressing, but I did have great extra-virgin olive oil, balsamic vinegar, basil, oregano, Paul Prudhomme's Poultry Magic, Emeril's Essence, and sea salt flakes with rosemary. Plus black peppercorns which I toasted in a skillet and then ground with a mortar and pestle. And some garlic. Defrosted the chicken using the defrost setting on the microwave. I then marinated the chicken in the mixture above (minus the pepper and garlic). Maybe 20 minutes? Sauteed the garlic for a minute, then threw in the chicken, but without cutting it up. Was making the rigatoni on the side (don't ever forget....LOTS of salt for the boiling pasta water!). Close to when I thought the chicken was done, I took it out and THEN rough-chopped it. Then back in the skillet. Drained the pasta and tossed it with the freshly ground toasted black pepper. Then tossed it all with the chicken and some parmesan cheese (I'd rather do something like pecorino romano, but for a quickie the parm did the trick). It came out tender as heck, and SUPER-flavorful. Spouse loved it and was raving. So was I.

4 users found this review helpful
Reviewed On: Oct. 24, 2011
Baked Pork Chops I
A good recipe. I used half and half instead of milk, only because I had some, and I added a bit more wine. The sauce was a little too thick at the end, and if I do this recipe again, I'll create some extra sauce in a sauce pan to douse the chops at the end. I used Emeril's Essence instead of plain seasoned salt. Gave a tiny tiny bit of spiciness which was appreciated even by the scared-of-spicy people. Be careful and make sure you shake the excess flour and breadcrumbs, or the breading will be a bit thick (albeit tasty). I used more oil than indicated. Using a 2-3 times as much oil browns the chops a lot better with more golden color. Very pleased with the recipe.

1 user found this review helpful
Reviewed On: Apr. 3, 2011

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