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Marin County, CA, US

Recent Reviews

Re:Classic Scalloped Potato Recipe

Easy and delicious, even with a few changes out of necessity. I only had 3 pounds of russet potatoes, just under 1 cup of heavy cream (the rest whole milk), and I did not have time to let the liquid mixture cool to room temperature. The end result was nonetheless absolutely delicious!

Posted: 11:19 am on January 12th 2014

Re:Mushroom Sauté

As a somewhat seasoned cook, I've served sauteed mushrooms many times, improvising without a referring to a recipe. Not surprisingly, results varied. This technique proved wonderful, resulting in well-seasoned and beautifully browned mushrooms. I had only white button mushrooms, so used 1 lb. of those. Too lazy to go back out to the garden, so omitted optional herbs. Served with Beef Tenderloin roast, so decided to deglaze the pan with Marsala. Delicious! In hindsight, balsamic vinegar might have been better, providing a slightly more acidic bite. Might try that or lemon juice next time.

Posted: 11:39 am on June 25th 2013

Re:Turkey and Corn Quesadillas with Guacamole

This is an excellent recipe for creatively using ready-made, grocery-store rotisserie chicken. So fast, easy and delicious too! If you're in a really big hurry or don't have ripe avocados, then just buy prepared guacamole. Have made this twice, the first time with Monterey Jack cheese, the second time with a pre-shredded mix of Jack and Cheddar. For the spice-lover in the family (me!), added hot sauce to taste. These quesadillas were a big hit with the kids and husband too.

Posted: 11:30 am on May 2nd 2013

Re:Pernil-Style Pork Tenderloin

Tasty recipe, great flavors, maybe 4 or 4 1/2 stars, but it was so quick and easy and pleased everyone so I'm going for 5 stars. Even my picky kids and my spice-phobic husband loved it. Had a large, 1-1/2+ pound tenderloin which took slightly longer to cook, but the recipe as is provided plenty of the seasoning paste. Will definitely make again.

Posted: 11:32 pm on February 25th 2013

Re:Roasted Shrimp with Rosemary and Thyme

Terrific as an appetizer, received rave reviews. Used slightly larger shrimp, 21-25 per pound. Did 2 lbs. shrimp in 10"x14" pan, and increased other ingredients by 1/3. Added thinly sliced garlic to the olive oil in the pan, it was very, very toasty after 12 minutes in the oven, had to remove the slices before adding the shrimp to prevent the garlic from burning while the shrimp cooked. After 7 minutes in the oven, stirred the shrimp for more even cooking. Due to larger shrimp, returned the shrimp to the oven for 4 to 5 more minutes. Used tarragon vinegar, not sure it added anything, but the end product was tasty. Very little additional salt was needed. Garnished with fresh, chopped Italian parsley and lemon wedges. Kalamata olive bread and rosemary foccacia were delicious for mopping up the oil/juices.

Posted: 12:11 pm on February 16th 2013

Re:Tex-Mex Chicken with Chiles and Cheese

Have made this 2x now, and the best thing about this recipe is that we ALL enjoy it. (That is saying a lot with a somewhat picky 14-year-old and a very picky 11-year-old in the house.)Do not be afraid to round up to increase portions -- I cooked almost 1-1/2 pounds chicken and added slightly more seasoning,just estimating, came out fine, very delicious! Reviewers complaining of gooey mixture must not be using a hot enough skillet. Took almost no time for the lime juice and water mixture to deglaze the skillet and evaporate. I serve this with Spanish or plain rice, a small green salad maybe some tortillas and sour cream, pico de gallo and guacamole. Went to the store to make sure I had fresh cilantro (we love cilantro), completely forgot about it and did not miss it. My takeaway is this is a tasty, very forgiving recipe. Try it, I doubt you'll be sorry you did.

Posted: 11:16 pm on February 7th 2013

Re:Quick Chicken Chili

Relatively quick, very simple and delicious, even somewhat picky 14-year-old had seconds. Modified just slightly based on reviews and another similar recipe I found online. Used just 4 t. cumin, 7 oz. can green chiles, 1 can cannellini beans, and 2 cans pinto beans (1 in puree). Very glad I added the extra can of beans, next time may experiment with other types of white beans, I'd bet any will work just fine. For the bean puree, I agree with previous reviewer-- needed to add some broth mixture from pot to facilitate blending. Offered chopped white onion, cilantro, grated Monterey Jack cheese and light sour cream as toppings. A delicious, satisfying meal when paired with homemade cornbread and a green salad. Comfort food!

Posted: 11:24 am on January 12th 2013

Re:Brown Rice with Walnuts and Golden Raisins

Love this recipe, really delicious, do not hesitate to try it. My brown rice was from the bulk section of the market, it took at least 10 minutes longer to cook, and the resulting amount was not large enough to feed 4. So next time, I will double the amount of rice and other ingredients. This side dish would complement a number of entrees, and would be great for entertaining -- so easy to cook rice ahead and then assemble and reheat right before serving.

Posted: 10:58 am on October 8th 2012

Re:Pork Chops with Maple-Ginger Pan Sauce

Simple to prepare, nice presentation, and very tasty. I was surprised by the cilantro and mint garnish, the combination seemed odd, but it works! I brined 5 chops (1.5 lbs total) for about an hour before cooking, recommend that especially for boneless, loin chops if you have time. Served with the recommended brown rice recipe, which was delicious, although small portions for 4. Would double that next time.

Posted: 10:53 am on October 8th 2012

Re:Orzo with Lemon, Garlic, Parmigiano & Herbs

Very tasty, good complement to grilled steaks we cooked. Easy too. Next time, I might try and cut the butter by a couple of tablespoons to make a lower fat dish.

Posted: 07:36 am on May 8th 2010