DeviousMuse Profile - (10011945)

cook's profile


Home Town: Las Vegas, Nevada, USA
Living In: Atlanta, Georgia, USA
Member Since: Jan. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Hiking/Camping, Camping, Boating, Walking, Reading Books, Painting/Drawing, Wine Tasting
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About this Cook
When I was a freshman at the University of Georgia, a friend of mine took me to the Art Institute of Atlanta to preview their Culinary Program. I fell in love, but my parents insisted that I finish my degree at UGA. Well, I did, and though I don't have the funds to attend Culinary School right now, I'm sure making up for it with all of the gadgets in my kitchen!
My favorite things to cook
I don't really have a favorite thing to cook... really, anything that I'm cooking that makes my loved ones smile is good enough for me!
My favorite family cooking traditions
I grew up watching my grandmother cook, and every recipe that I've inherited from her (either by her writing it down, or by sheer memory), I feel proud. Her signature was a chicken noodle soup with nutmeg meatballs... the ultimate panacea for cold season!
My cooking triumphs
I think my biggest triumph was when I successfully took what would've been a baking tragedy and managed to serve it up and still make everyone happy!
My cooking tragedies
I was using a new recipe for pecan pie to make at the holidays for a friend of mine. I didn't realize that the mixture made more than I was used to, and instead of the eggs setting properly, it turned into a custard-y mess and became known as "The Pecan Pie That Ate the Oven!" But, never to let that deter me, I scooped it into bowls, served it with homemade bourbon-cinnamon whipped cream, and called it a trifle. :)
Recipe Reviews 2 reviews
Apple Stuffed Chicken Breast
This was similar to a recipe that my mom had made a few months ago, so I wanted to make this for my boyfriend one night. I only made a few changes: I shredded the granny smith apple and substituted shredded gouda cheese for the cheddar. This made it easier to stuff the chicken breasts so I could roll them up more tightly. I also used all white wine instead of water, and with the leftover apple mixture, added that to the pan after I had removed the chicken and sprinkled some flour (instead of corn starch) to create my sauce. The boyfriend said this had to go into regular rotation with him!

10 users found this review helpful
Reviewed On: Feb. 9, 2007
Colleen's Slow Cooker Jambalaya
I tried this out on my new Crock Pot last night, and was very happy with how it turned out. I made only a few small changes to it for my preference, and it turned out perfectly. I added about 10 oz. of frozen sliced okra, I substituted Healthy Choice sausage for the Andouille sausage (trying to be mindful of calories), Zataran's Creole seasoning (vs. Cajun), and I used 1 14.5-oz can of diced tomatoes with chilies, and one without. I put all of the veggies in the crock pot first and then created a "well" in the middle for the chicken and sausage so the veggies would cook evenly. I set it on high for 4 hours, and about half-way through, I mixed it all together. I think the only change I will make next time is to maybe sear the chicken a bit to retain a little more moisture.

3 users found this review helpful
Reviewed On: Jan. 11, 2007
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