mickdee Profile - Allrecipes.com (10435308)

mickdee


mickdee
 
Home Town: Pennsylvania, USA
Living In: Michigan, USA
Member Since: May 2008
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Healthy, Vegetarian, Quick & Easy, Gourmet
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Blog...  8 posts
 
Aug. 11, 2013 9:38 am 
Updated: Sep. 20, 2013 5:37 pm
2013 Mini-MI Gathering!!! Brighton, MI Friday, October 11th Cocktail Gathering & Dinner   Saturday, October 12th Luncheon Join us for one or both! Brighton is a delightful little town, especially in the fall, with easy access just off Routes 23 and I96. Check out their website to view a… MORE
 
 
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From The Blog:  Tales from Granite Island!
Cooking is like golf
THE Bird!
Key Lime Cheesecake
Fudge Truffle Cheesecake
  
White Chocolate Raspberry Cheesecake
Irish Steak
Scotcharoos
Great Pimento Cheese
Cordon Bleu Rollups with Honey Mustard Wine sauce
About this Cook
We spend half the year in Naples, FL enjoying the sun, so I feel blessed to be able to do two of my favorite loves all year; golfing & grilling. I love entertaining and planning get-togethers for friends. It's fun to come up with a theme for the evening and develop a menu around it.
My favorite things to cook
Since grilling is my favorite way to cook, I enjoy finding different marinades & sauces and interesting side dishes to keep things interesting. In the fall I enjoy spending a Sunday in the kitchen making a pot of something hearty and comforting. I don't bake much but enjoy a flour-fest in the kitchen once in a while!
My favorite family cooking traditions
Traditions have changed over the years with the "kids" and with all the juggling of family visits and big meals, I would have to say brunch is now my favorite meal to make. It makes for a relaxed morning/afternoon and no one has to rush to split their time with other family members! A full tummy and a Bloody Mary makes for a nice nap before more festivities begin!
My cooking triumphs
Any meal the family says out loud they like is a triumph in my book! Recently, I have enjoyed mastering different kinds of cheesecakes. It's an elegant and rich dessert that can be made into any imaginable flavor!!!
My cooking tragedies
I'm famous for leaving something in the oven or grill. Mashed Potatoes or grilled corn for dessert anyone?!? ;)
Recipe Reviews 273 reviews
Feta Eggs
Loved this! Of course I love anything with Feta! I don't eat eggs very often but being Sunday morning, I sometimes make them for brunch. Hubby's doesn't normally like feta and was going to make his separately. He said he would try it and really liked it! Yeah! I salt & peppered the chopped tomatoes and let them set while doing everything else. I pressed them with a paper towel before adding to eggs to get rid of a lot of the moisture so it wouldn't come out in the eggs. I would add fresh spinach to this next time... And I certainly will make them again! Thank you!

0 users found this review helpful
Reviewed On: Sep. 7, 2014
Savory Apricot Chicken with Vegetable Rice
I don't know why my sentiments for this recipe are not with my fellow AR friends but we did not like this at all. I followed it exactly except making my own rice. I mixed the onion mix into the preserves so it would mix nicely when added to the skillet and I instantly went to check the recipe to make sure I had the right measurements. The onion mix totally overwhelmed the preserves and turned them brown. Sometimes flavors need time to meld and soften, so I persevered. In the end, the onion still overwhelmed the sweetness and was esthetically unpleasing. I didn't say anything to my husband and he barely touched the second thigh. :( Sorry, wouldn't make this again.

0 users found this review helpful
Reviewed On: Aug. 31, 2014
Simple Spanish Rice
We made a meal of this browning boneless, skinless chicken breasts first, remove, cover and setting aside in a warm oven, then proceeding with recipe. I did leave the tomato sauce out and thought it was plenty "tomato-y". Used brown rice which has a 50 minute cook time, so after 30 minutes I nestled the breasts back in the rice, covered again quickly, and cooked an additional 20 minutes, I also added a cup of defrosted peas when adding the chicken back. Left out the sugar and gave gave a generous squeeze of lemon over all when finished. I would definitely make this again! Look forward to the leftovers for lunch! Thank you!

2 users found this review helpful
Reviewed On: Aug. 25, 2014
 
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