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KSKEMP
 
Home Town: Dubuque, Iowa, USA
Living In: Huntsville, Alabama, USA
Member Since: Jun. 2000
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Southern
Hobbies: Reading Books
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About this Cook
I'm married with two young children. I've recently "retired" from my job as a lawyer to stay home with the kids. My husband loves that I now have the time to make more traditional meals. I had forgotten how much I enjoy cooking foods that need more that 1/2 hour of prep time!
My favorite things to cook
Gumbo, my mom's Chicken Noodle Stew, almost anything with pork (I am an Iowa girl after all!).
My favorite family cooking traditions
Homemade egg noodles; super thin, crispy christmas cookies; lasagna for Christmas Eve.
My cooking triumphs
My biggest cooking triumph was making my mom's homemade Chicken Noodle Stew. It took me forever to get the egg noodles down just right. I'm also pretty proud of my gumbo.
My cooking tragedies
Turkey Meatloaf!!! It's the only thing I've ever made where after one taste, my husband and I agreed to pitch it. IMHO ground turkey is disgusting both in smell and taste. If you can't have ground beef, I'm for substituting veggie burger.
Recipe Reviews 32 reviews
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Okra and Tomatoes II
Excellent! I take exception to the few lower marks given to this recipe by people who used FROZEN okra. I used one anehiem (sp?) chili pepper and 4 large tomatoes from the garden because it was what I had on hand. I also used an extra slice of bacon because, well, its bacon. I will be making this again!

5 users found this review helpful
Reviewed On: Aug. 16, 2009
Wine and Dijon Marinated Pork Loin
Awesome! I made it as written with two exceptions due to what was on hand and my convection oven. I used sour cream instead of yogurt and a sweet onion instead of red. I covected the tenderloin on "roast" at 325 for 1 hour and fifteen minutes and it was well above 160. I was worried because it was overcooked, but it was still excellent and very tender. Next time, I will check it at one hour -there WILL be a next time. The sauce was a little salty, but the meat was not. The pepper flakes give it a kick that jumps this from a four star to a five. Thanks!!!!!

2 users found this review helpful
Reviewed On: Feb. 26, 2009
Asparagus with Parmesan Crust
Excellent! I had thin spears and roasted them for 10 minutes and they were perfect! We put the bottle of basalmic vinegar on the table and just seasoned with it as desired. I found this much easier than any other method of cooking asparagus -especially easy to control doneness!

0 users found this review helpful
Reviewed On: Mar. 11, 2006
 
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