Michelle Kathleen Profile - Allrecipes.com (18417745)

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Michelle Kathleen

Michelle Kathleen
Home Town: Milwaukee, Wisconsin, USA
Living In: Dallas, Texas, USA
Member Since: Jun. 2006
Cooking Level: Intermediate
Cooking Interests:
Recipe Box 3 recipes
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Recipe Reviews 6 reviews
Chipotle Chicken
This was not very impressive, especially for the amount of work (making the marinade and then waiting 6+ hours, broiling, removing, rearranging, broiling again, making a separate sauce, and then AGAIN putting back in oven for an extra 20 min - phew!). None of that was needed - it came out tasting bland, outside of the heat from the peppers (I only used 1-1.5 and it was still very spicy, do NOT use 1/2 a can or a whole can, that is pure insanity, and I eat jalapenos whole!). I followed advice from other reviews, and eased up on the chicken broth as well. Not sure why that is even in this recipe. As little as I used, I still ended up with a watery mess, not a "sauce". I added corn starch to thicken, as it was embarrassingly bad looking, and I was having a guest over for dinner that night. I added corn rather than spinach (can't even imagine how much worse this would have looked, with soggy spinach hanging all over it). Luckily, I had made lime-cilantro rice, which I laid the chicken on top of, giving it a little bit better presentation. This recipe is simply missing SOMETHING. All you taste is the heat of the chipotle, the rest is BLAND. There is no flavor burst. I would not recommend making this. There are far too many better recipes out there.

2 users found this review helpful
Reviewed On: Oct. 16, 2011
Alaska Salmon Bake with Pecan Crunch Coating
Made this last night. Next time I will cut the honey by 1/2. The butter/honey/mustard mix is good, but comes out too sweet and overpowers the Dijon flavoring. Cut the honey in 1/2 for sure. I let the salmon marinate for 20-30 minutes, and also had to bake it at 400 for close to 25 minutes versus the author's "10 minutes per inch". That simply would have not been cooked thoroughly enough. Also, I used walnuts instead of pecans, and Japanese Panko breadcrumbs - got a great result. I will definitely be making this again, using less honey and baking for 20+ minutes. Served this with sauteed zucchini, red pepper & green pepper (in olive oil, garlic, balsamic and red wine vinegar).

1 user found this review helpful
Reviewed On: Oct. 16, 2011
Chiles Rellenos (Stuffed Peppers)
Very bland - no flavor at all. Would NOT make again.

2 users found this review helpful
Reviewed On: Sep. 1, 2007

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