Boston Jennifa Profile - Allrecipes.com (14819632)

Boston Jennifa


Boston Jennifa
 
Home Town: Scottsdale, Arizona, USA
Living In: Boston, Massachusetts, USA
Member Since: Apr. 2012
Cooking Level: Intermediate
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Recipe Reviews 9 reviews
Roasted Chickpeas
Love this recipe! I was craving potato chips, and after I found a can of chickpeas in the cupboard, I decided to give this a try. Based on all the other reviews, I used one can of chickpeas, three different ways just to see what happened. I think I agree with the reviewers who said to dry roast for a little while, before tossing with olive oil/etc. This is definitely a great basic recipe that I can experiment with different flavors/seasonings. I tried adobo seasoning (which was a little too salty for me), as well as attempting a Panko coating (didn't work so well) and lastly, I added a little Worcester, garlic salt, and dashed of cayenne, cumin, and paprika, to the olive oil (which I loved). Extremely versatile recipe that is flexible around personal preference/tastes, and variances in ovens/cooking time.

12 users found this review helpful
Reviewed On: Jun. 29, 2013
Oven BBQ Chicken Drumsticks
This was soooooo easy. I doubled the sauce, and added garlic. I turned my drumsticks every 15 minutes, and moved them around a little, but that was mostly because my oven cooks unevenly so I have to constantly check things and rotate stuff. I also took the foil off for 10-15 minutes (after an hour) to thicken the sauce, which did not really make that much off a difference. The water I thought was definitely unnecessary, and I think the next time I make it, I will double everything but the water, and then, try it without any water at all the third time. Even if made exactly as is, it was still really good.

1 user found this review helpful
Reviewed On: Oct. 19, 2012
Chicken Enchiladas III
I could not decide on three or four stars, because I know there are other chicken enchilada recipes that are tastier, and authentic, etc. But I am giving this recipe four stars, because I wanted: (1) an easy, quick, cheap recipe, (2) using canned chicken for the first time, and (3) I love mexican. I was doubting this recipe, but it turned out good and was such an easy, cheap, enchilada recipe using canned chicken! I did modify (as I do based on what I have on hand and my personal tastes - as well as only cooking for two people). I used the full 10 oz can of chicken, but 1 can of soup and less cheese (which was also various blocks of cheese I had on hand, such as colby-jack and cheddar). I eyeball-measured the cheese, using a lot less, based on the other reviews, and used salsa instead of evaporated milk, because mine was expired. I also swirled refried beans on the tortillas before adding the chicken mixture (because I do that with all enchiladas) and added rice (because I always do that too). Obviously, this a quickie, easy, cheap recipe that can completely be modified to taste and what's available. Worth keeping!

1 user found this review helpful
Reviewed On: Oct. 1, 2012
 
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