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Angela
 
Living In: Marion, South Carolina, USA
Member Since: Jul. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Sewing, Gardening, Reading Books, Charity Work
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About this Cook
I've almost been married 11 years, and I married the unhealthiest man in America. I proceeded to have 3 of the unhealthiest boys. My life is a neverending battle to add veggies and remove grease from the table. I'm a stay-at-home mom. Unappreciated, overworked, and loving it! My boys 7, 5, and 2 are a joy . . . among other things! LOL! Life is great! (today)
My favorite things to cook
I love comfort food! Slow cookers are amazing! Of course, I love chocolate desserts of any kind. Roasts, soups, casseroles - anything like that's great. We eat veggies, but they're often swimming in bacon grease. Oops!
My favorite family cooking traditions
Thanksgiving! Sweet potato souffle, giblet gravy, the smell of bread baking, and most of all the sound of 4 generations laughing, arguing, and snoring. Christmas is good, too, but more hectic. I like things slow.
My cooking triumphs
The day I successfully made a soft biscuit! Once I decorated a beautiful wedding cake, but it was too much work just to watch it get eaten. I also like making elaborate designs with chocolate!
My cooking tragedies
The first meal I tried to cook for my husband was roast beef. I bought cut up stew meat and put it in the slow cooker on high all night! I didn't add any liquid at all, either. We got up the next morning and our apartment smelled great! To my dismay, there were only a few beef "rocks" rolling around the bottom of my slow cooker. How disappointing! My husband was afraid he would starve the rest of our lives! I've improved since then, and I'm proud to report he brags about my cooking, now.
Recipe Reviews 7 reviews
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Angela's Awesome Enchiladas
This is a great recipe, but I have to admit...I didn't follow it exactly. I didn't boil my chicken breasts, because you get so much more flavor from panfrying. To cook chicken breasts, I sprinkle salt, pepper, and chili powder over both sides of chicken. Fry them in vegetable oil and a pat of butter until lightly browned. Meat does not have to be completely done. Put breasts in a glass bowl with the juices from pan (deglazed by a little water). Cover with foil and continue to cook in 350 degree oven while preparing the rest of the dish. Sorry, but I didn't time it. Also, instead of adding 1 cup of water, add enough water to chicken juices in the bowl to equal 1 cup. Add that to the meat mixture instead of straight water. I'm sure this recipe is much less healthful, but these simple steps add LOTS of flavor. I fixed the recipe by the directions the first time, and everyone liked them. The second time, I made it like I stated here, and my husband thought it was a completely different recipe. He raved over it. Even my PICKY kids loved them.

2 users found this review helpful
Reviewed On: Oct. 7, 2009
Turkey Pot Pie II
This is a pretty good basic recipe, but it needs to be upped a notch according to individual preferences. First, we almost never have turkey left over (that's not devoured in turkey salad sandwiches the next day). So, I usually throw a couple of chicken legs and a breast filet in a pot to boil until done. I remove the chicken from the water and add my fresh veggies...lots of celery. They cook until tender in the broth while I shred and debone the chicken. This sounds like a lot, but it really isn't, and it will make the difference between a good pie and a great one. After that, I just thicken the broth with all the veggies and chicken in it with a mixture of two heaping tablespoons of flour and a cup of water. If you don't mind the chicken soup, you can use a slotted spoon to remove the chicken and veggies from the broth and add the soup to the chicken/veggie mixture in a prepared (sprayed) casserole dish. My husband loves crescent rolls, so that is the top I put onto my pie. I prefer the prepared pie crust, but...you know how that goes...:o)

0 users found this review helpful
Reviewed On: Oct. 5, 2009
Cajun Spiced Pork Chops
I used thin pork chops, and I used a pat of butter with the olive oil instead of the butter spray. If I make them again, I will use way less sage (or none at all). It was overpowering. I will probably use a little more cayenne, too, but we like spicy food. This was not a hit with my kids, but my husband and I thought they were pretty good. I will probably fix them again sometime with a few changes.

3 users found this review helpful
Reviewed On: Sep. 2, 2009
 
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