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socaljudy

member

Recent Reviews


Re:Curried Chicken Thighs with Cauliflower, Apricots & Olives

This was absolutely delicious. Our guests' plates were CLEAN at the end of the meal. The juices from the chicken mellowed and enhanced the taste of the cauliflower. The olives added a great salty bite balanced by the sweetness of the apricot. The pan juice was very rich and tasty. I used a combination of bone-in thighs and skinless-boneless breasts. Turning the pan in the middle of the cooking cycle and using a meat thermometer near the end of the cooking time, helped the meat cook evenly. The breasts got done a bit sooner than the thighs, but the additional 5 minutes in the oven didn't affect the juiciness.


Posted: 12:00 pm on September 17th 2015

Re:Curried Chicken Thighs with Cauliflower, Apricots & Olives

This was absolutely delicious. Our guests' plates were CLEAN at the end of the meal. The juices from the chicken mellowed and enhanced the taste of the cauliflower. The olives added a great salty bite balanced by the sweetness of the apricot. The pan juice was very rich and tasty. I used a combination of bone-in thighs and skinless-boneless breasts. Turning the pan in the middle of the cooking cycle and using a meat thermometer near the end of the cooking time, helped the meat cook evenly. The breasts got done a bit sooner than the thighs, but the additional 5 minutes in the oven didn't affect the juiciness.


Posted: 11:58 am on September 17th 2015

Re:Bourbon-and-Vanilla-Brined Pork Chops

toooooooooooooooooooooo salty. The brine and spices in the rub overpowered the taste of the pork chop.


Posted: 11:39 am on December 20th 2011

Re:Grilled Thai Chicken Breasts with Herb-Lemongrass Crust

Once the ingredients were gathered, the prep was easy and satisfying (lots of chopping, great aromas of the fresh herbs, whirring blender, etc.). The finished chicken was delicious, succulent and beautiful on the plate (roasted stringed beans, sweet potato or jasmine rice, lime wedge). I used bone-in breasts and would suggest adding an additional minute per side (6/7) on the grill. I heated extra marinade to spoon over the plated chicken. My picky eater husband LOVED it! I will certainly make this for company.


Posted: 11:34 am on December 20th 2011

Re:Southwestern Grilled Pork, Chicken or Turkey with Green Grape Salsa

The recipe looked interesting and different from our usual chicken standards. The rub had a great combination of flavors so I knew it would enhance the chicken breasts. I didn't have the exact ingredients for the salsa, so substituted green, ruby and dark red grapes and red onion and it was still excellent - light and bright. I am married to a picky eater so I waited for his reaction as I savored my first complex and delicious bites. He loved it! I loved it. And it made a beautiful plate. I will definitely make it again soon and often.


Posted: 12:13 pm on July 18th 2011