KIS_2000 Profile - (10321258)

cook's profile


Home Town: Raleigh, North Carolina, USA
Living In: Newport News, Virginia, USA
Member Since: May 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Southern, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Fishing, Reading Books, Music
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Recipe Reviews 30 reviews
Deviled Eggs II
I woke up in the mood for deviled eggs but I was looking for a different way to do deviled eggs other than my usual way. I saw this and was intrigued by the addition of vinegar. My husband made breakfast today and I was still sleep but there was leftover bacon (if you can believe that) so I decided to add some chopped up bacon and a sprinkling of garlic and onion powder. Delicious!!

1 user found this review helpful
Reviewed On: Feb. 21, 2015
Chicken Breasts Pierre
Our 4 person family enjoyed this a lot. The chicken came out extremely moist. I paired it with sauteed garlic parmesan spaghetti squash and a green salad. Will make this again!

1 user found this review helpful
Reviewed On: Feb. 6, 2015
Spicy Garlic Lime Chicken
This was fantastic! I served as soft tacos. Per other reviews I doubled the spice ingredients and added about 1 ½ tsp ground cumin. I cut the chicken into bite sized pieces put in a Ziploc bag added a drizzle of olive oil, dumped in the spice mix and mushed it all together. I put the chicken in the fridge for about 2 hrs. Thirty minutes before cook time I took the chicken out of the fridge and let it rest on the counter. I sautéed the chicken in 3 batches with the olive oil and butter. After browning the chicken I kept warm in the oven. I deglazed the pan with the lime juice and about 1/3 c. of chicken stock. I then add the chicken back to the pan and let simmer for about 15 -20 min so the sauce could reduce and coat the chicken. I served in warm soft tortilla shells with lettuce, tomato, cheese, Crema Mexicana and several healthy splashes of Salsa Picante de Chile Habanero!! Be warned if you don’t like it spicy don’t add the Habanero. I served this with Black Bean and Couscous Salad (also from this site) which was also very good. The entire family loved it and has requested that I make this often.

1 user found this review helpful
Reviewed On: Jan. 8, 2015

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