Rosemary Profile - (187227378)

cook's profile


Home Town: Boise, Idaho, USA
Living In: Meridian, Idaho, USA
Member Since: Jan. 2013
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Music
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Recipe Reviews 5 reviews
Tilapia Scampi
I have not made this twice. The first time I did it, it was wonderful! Loved it! My husband requested it again. I used a Dutch oven to cook it. I used it again this time and changed it up a little bit and it was AMAZING! I cooked the sauce in the dutch oven on the stove. I used some olive oil with the butter and when adding the lemon, I also used a microplane, to add some of the lemon peel which intensified the lemon ever so slightly. I also added dill as well as the parsley. I then seared the fish on both sides in the sauce. I seasoned both sides of the fish in the searing liquid with salt, pepper and some old bay, and basted it with the liquid when I turned it. Then I put it in a 350 degree oven and let it finish. I never touched the fish after the initial sear and it was done a little faster because I seared it first. Thanks for the idea! We will make this regularly. It was like an expensive seafood dish we would pay big bucks for at a restaurant, and SO EASY!

0 users found this review helpful
Reviewed On: Apr. 13, 2015
Pad Thai
Pad Thai is so versatile and I only rated this to my taste from my experience of Pad Thai. I do LOVE the lightness of this, but the Pad Thai I have tried is hotter and has more of a peanut sauce taste. To do this you can add peanut butter and sriracha to taste. Maybe that is only because all the Pad Thai I have had has a lot more peanut buttery taste, but both are good. I don't always want the richness.

0 users found this review helpful
Reviewed On: Apr. 6, 2015
Quick and Easy Green Chile Chicken Enchilada Casserole
I have tried this recipe several times and it is a delicious recipe as is! It is VERY simple as written. The thing I love about this recipe is you can use any type of chicken, cut, ripped, baked boiled, or rotisserie. It all works. You can mix the sour cream with the chicken, which I too prefer, or dollop it on. I do find Jack Cheese is best and melts great in this recipe, but again that is personal preference. I might throw in some Mozzarella next time, but I do love it with white cheeses... pairs really well with the mild taste of Green Enchilada sauce. Top with Green Onion and sliced Black Olives YUM! I like Salsa and Sour Cream on the side for guests so they can add to taste.

6 users found this review helpful
Reviewed On: Mar. 28, 2015
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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