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Cocodrie

member

Recent Reviews


Re:Linguine with Lemon-Garlic Shrimp

We really liked this, but will do as dmazura suggested next time - remove the shrimp, before reducing the sauce. Not having done so resulted in the shrimp being completely overcooked which ruined an otherwise fantastic dish!


Posted: 02:12 pm on July 16th 2012

Re:Jalapeño-Lime Salsa

Try this salsa. It's really terrific!


Posted: 09:28 am on July 6th 2012

Re:Spice-Rubbed Pork Loin with Jalapeño-Lime Salsa

I used a two pound boneless pork loin roast (not a pork tenderloin), used the rub, and refrigerated it overnight as per the recipe. My husband roasted it using the rotisserie on our gas grill. The result was a juicy, delicious piece of meat with a nice flavor from the rub. And, the jalapeno-lime salsa? It was not so different than the one we usually make, but this one is out of this world - absolutely fantastic - just delicious by itself, and with the pork. It may just be the salsa we use from now on, whenever we need, or want salsa. And, yes, I'd make this dish again in a heartbeat!


Posted: 10:22 am on June 11th 2012

Re:Asparagus & Pancetta Frittata

I made this for Easter brunch for my husband and myself. We both thought it was terrific, though a bit salty. The next time I make it (and, there will be a next time), I may skip adding the 1/4 teaspoon Kosher salt to the egg mixture. The Parmegiano Reggiano, Pancetta, and the Dijon mustard are all pretty salty ingredients so just that little bit of extra Kosher salt may not be needed. Of course, everyone's taste buds are different so what seemed a bit salty to us, might not be the case for others. It would also make a delicious dinner with a green salad.


Posted: 05:24 pm on April 20th 2012

Re:Quick Chicken Sauté with Asparagus, Cherry Tomatoes & Lemon Pan Sauce

This is a very tasty recipe. My husband said, "This is good", twice, while we were eating. This is high praise coming from him. We'll be eating this many times during, and beyond, asparagus season!


Posted: 09:39 am on April 13th 2012

Re:Spicy Sausage, Escarole & White Bean Stew

This is a quick, easy, and yummy recipe. It's great for a cold night, as well as a nice alternative to chili. I served it with the suggested garlic bread, and a salad. To the previous reviewer - yes, it's only one cup of broth. This is a stew, not a soup, so it's meant to be thicker and heartier - therefore, only one cup of chicken broth.


Posted: 06:24 pm on January 18th 2012

Re:Spicy Beef with Peanuts & Chiles

This recipe doesn't really need another great review but it was so good, that I just had to add my 5 stars. Like jlilius, I added some slivered red bell pepper (for color) "to the pan and stir-fried it for a few minutes before adding the onion/peanut/chili blend". And, like JoyArcher, I "doubled both the sauce that the meat rests in and the sauce that was added to the saute' at the end". Thanks to both of them for their suggestions. I served it with steamed jasmine rice, and Ginger Garlic Green Beans from Gourmet. We'll be having this again - soon!


Posted: 09:24 pm on October 28th 2011

Re:Tex-Mex Cornbread with Cheese & Green Chiles

Since we are "empty nesters", I halved this recipe, and baked the cornbread in a 6-inch cast iron skillet. While halving an egg is pretty inexact, I just whisked it in a measuring cup, and added about half of it to the rest of the ingredients. I used 1/2 tablespoon of butter, and 1/2 tablespoon of bacon grease to grease this smaller skillet. My husband and I thought this was terrific! And, happily, we did have some leftovers which I wrapped tightly, and froze.


Posted: 04:50 pm on August 25th 2011

Re:Lime Chicken with Poblano Sour Cream

We loved this! I made the full recipe even though just two of us were eating it. We had the leftovers two days later. When we had it the first time, and, again, when we had the leftovers, my husband said, "We should have this again". Needless to say, he loved it. The time consuming part of the recipe is, of course, roasting, then peeling the Poblano peppers. Canned chilies can have a tinny taste so it's absolutely worth roasting, and peeling your own. We had this with a Southwest potato salad, and cabbage slaw. If it had been summer, grilled corn would have been wonderful with this chicken.


Posted: 04:58 pm on April 12th 2011

Re:Roasted Shrimp with Rosemary and Thyme

This recipe is wonderful, especially considering the ease with which it comes together. We had it with lemon linguine, and asparagus.


Posted: 04:18 pm on April 12th 2011