Jen914 Profile - (13780589)

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Member Since: Jul. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy
Hobbies: Reading Books, Music
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On top of 'Fluffy Pancakes' with bacon and eggs
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Recipe Reviews 51 reviews
Sweet and Spicy Stir Fry with Chicken and Broccoli
Great recipe! I changed it a little according to my taste & what I had on hand. Added halved baby Carrots to the broccoli, do not have a steamer and didn't have time to improvise one up, so just boiled that duo covered in water instead. Added some sliced red bell pepper to the chicken mixture,and lightly salted/peppered the chicken only before sauteing. Did not have any crushed red pepper, so sprinkled a bit of cayenne in there instead to replace the heat. Used Sriracha in place of the chili paste. Added a bit of salt and garlic powder after taste testing to make it just perfect. Had it with white rice, DELICIOUS. And only took me about 30 minutes total to make! Preparation and all! Try this easy recipe and you wont regret it.

0 users found this review helpful
Reviewed On: Mar. 30, 2013
Authentic Louisiana Red Beans and Rice
Made some changes needed to increase the flavor of the dish, and with those changes it can be great! I took one star off because without those changes, i think it would be a quite bland. Used Bacon grease instead of OO to give the vegies a little porky flavor, and when the beans were halfway done I added 4 slices (with half of the recipe) of diced uncooked center cut bacon to them. At least doubled the cayenne, added 3x more garlic, added tabasco at the end, used rubbed sage because that's all I had, fresh parsley and thyme because I prefer it. ( no need to waste time stripping the thyme stems of their leaves, just throw the entire thing , stem and all, in there and take them out when its done, the leaves will have boiled off into the stew) had no cajun seasoning so honestly I just put things like paprika, oregano, cumin, red pepper flakes, and fresh rosemary, salt and pepper to make up for that ingredient. I doubled the bay leaves, crushed one to put in there and put the whole leaves of the rest, couldn't find adouille sausage so just used smoked. With these changes the dish was DELICIOUS. but if I were you I'd just add the herbs/spices stated and adjust to your taste afterwards. Make sure to add more herbs and spices if you end up (like I did) adding a lot more water. Also I think the entire recipe would only yeild 4-6 servings tops, not 8. I think I might try homemade chicken stock in the place of half of the water instead next time!

3 users found this review helpful
Reviewed On: Jan. 21, 2012
Blackened Salmon Fillets
Giving this great recipe five stars even though I changed a few things. I used a fillet that was boneless but NOT skinless. I just rubbed EVOO all over the Salmon fillet instead of butter. Also, I put in the 375 oven for about 2-3 minutes to finish cooking through. Was DELICIOUS. Had with French bread (French Bread by Janet Vink on this site, also an amazing recipe) and steamed lightly seasoned asparagus. Very nice, quick, and easy meal. The rub is EXCELLENT even though I left out the thyme because I was too lazy to go out to the garden in the dark to get some. The rub ended up being too much as I thought it would be. (even though I heavily coated the salmon with it) but no worries as I will be glad to see how good it tastes on some diced potatoes for breakfast in the morning!

5 users found this review helpful
Reviewed On: Jan. 8, 2012

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