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Cubangirl

Chico, CA, US
member

Recent Reviews


Re:Poached Halibut with Sun-Dried Tomatoes, Pesto, and Zucchini

This was an amazingly flavorful and super easy dish to make. I used slow oven roasted tomatoes instead of sun-dried (don't care for them and had the other in the fridge), fresh lemongrass from our plant. I spaced so the fish marinated for 6 hours. It was still firm but wonderfully moist and full of flavor. I did use the quart Ziploc bags in a medium saut pan. I used my own recipe for the pesto (Pine Nuts and Pistachios Basil, Parmesan, etc.) since I had some made. I would suggest doubling the amount of the zucchini and garlic. This would be great with any fresh white firm fish similar to halibut. Definitely a keeper.


Posted: 08:12 am on August 29th 2013

Re:Almond-Crusted Halibut

Easy, quick and fantastic flavor. I used a Cuisinart mini processor and ground half sliced and half slivered almonds, the sliced grind smaller so it helps the crust adhere. At 4 minutes per side they came out beautifully golden brown. I added cornmeal to the flour (will try garbanzo instead of AP flour next time). Served it over a bed of baby spinach. The fish reheated beautifully in the microwave (2 minutes at half power)and maintained the crunch. Great summer dish, light and refreshing. Will be making it again with halibut as well as other fish.


Posted: 05:43 am on August 13th 2013

Re:Doughnut Muffins

These were wonderful. Half the recipe yielded 60 minis. I used Splenda for the topping. By mistake, I added the Splenda and Penzeys Vietnamese Cassia Cinnamon to the melted butter so I rolled them once in that. The next batch I used the same but dipped in the melted butter first and then rolled in the cinnamon-sugar mixture. No difference in taste, the first way was easier. I never have whole milk so I used 2 tsps. of heavy cream and 11 TBS. milk for the halved recipe. I also added tsp. vanilla and tsp. Fiori di Sicilia to the batter, reduced sugar to cup in the batter, and the muffins were good plain. Definitely will make again but will scale recipe again to fit 4 minis. (48 minis instead of 60).


Posted: 03:14 am on May 6th 2012

Re:Roasted Chicken Thighs, Yukon Gold Potatoes & Lemons with Cilantro Gremolata

Made this tonight with large drumsticks. I had removed the extra fat before freezing. Used convection bake setting at 425 which was a 2 edged sword. The chicken was wonderful, nicely crisped skin, very moist and flavorful, done in 30 minutes. The potatoes were not as successful, tasted ok, but not as good as they should be. Next time, I'll use slices instead of wedges, slice the lemons as well, and use regular bake for the first 20 minutes, then use the convection to crisp. I subbed parsley for the cilantro (not a cilantro fan), but will try a combo of parsley and tarragon next time.Loved the ease and speed, and flavors of this dish and will make it again with the changes above.


Posted: 12:04 am on May 6th 2012

Re:Five-Spice Grilled Chicken with Hoisin-Maple Glaze

The flavor was excellent and the chicken was super moist and almost fell off the bone. We did 4 very large whole legs. Took less than 20 minutes after searing so check for doneness at 15 minutes. The time frame for the spice rub between 2 and 6 hours was a pita, too long before dinner and not long enough for overnight. I won't be making it again because of this. If it could be left overnight, it would be a 5 star keeper.


Posted: 12:54 am on July 19th 2011

Re:Dried Apricot & Date Stuffed Turkey Breast with Marsala Glaze

I don't usually like turkey and both DH and I loved this dish. It was just as good as leftovers.


Posted: 07:10 am on February 5th 2009

Re:Salmon Braised in Pinot Noir

I don't normally like salmon, but I really enjoyed this dish. DH thought it was excellent as well.


Posted: 10:07 am on January 8th 2009