Member Since:
Jun. 2007
Cooking Level:
Expert
Cooking Interests:
Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Quick & Easy
Hobbies:
Scrapbooking, Gardening, Camping, Boating, Biking, Walking, Photography, Reading Books, Music
I am just a plain taste good, fill your tummy, make you happy cook. I have one talent and that is I can pretty much make a meal out of just looking in the cupboard, fridge and freezer and taking what I can find and using my creativity and having a good meal on the table in less then an hour. I am a cook that does not measure things, I taste to make sure I have used the right amount of ingredients..I love makeing meals out of nothing and enjoy cooking,but baking ugg.
|
Marinated Grilled Chicken II
I have been using italian dressing for a marinate for years...it is great for marinating a roast then puting it in the crock pot...but anyway, for some reason we always have corn on the cob when we bbq chicken..what is good is keep basting your corn with the dressing while it is roasting on your grill..then sprinkle it with parm cheese...it is out of this world.
2 users found this review helpful
|
Reviewed On:
Jun. 18, 2009
|
|
Parsleyed Rice Pilaf
This was a fantastic rice pilaf. I needed something that would go with my sweet and spicey salmon and not overpower it.The flavors all went together just perfect. The only thing I did do differently was I used brown rice and low sodium chicken stock.....thank you for a great recipe
0 users found this review helpful
|
Reviewed On:
Jun. 17, 2009
|
|
Ground Turkey Noodle Bake
I made this for dinner last night and it was really good, I didn't have any ground turkey, but I did have some frozen left overs from thanksgiving, so I just shredded it,worked great. I added mushrooms and sliced olives in the sauce and used some sour cream for the noodles and we both really enjoyed it. This is a great basic recipe that so many things can be added to your own liking. I ended up making much more then the two of us can eat so I just froze about half of it.
0 users found this review helpful
|
Reviewed On:
Mar. 24, 2009
|
What's this?