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 part of 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 279 reviews
Ground Beef Vegetable Soup
This was great but must admit, I changed it up quite a bit because I was emptying out the freezer & pantry due to leaving our vacation home after several months. I used ground chicken and all of the veggies came from the freezer. I also used a can of diced tomatoes and liked the bits of tomato for color. Many added broth, I had a 48oz box of low sodium beef broth that needed to be used, I added the entire thing and loved the result. Hubs commented he really liked it and we have several containers in the freezer for the last few weeks of vacation!

1 user found this review helpful
Reviewed On: Feb. 21, 2015
Hunter Style Chicken Cacciatore
Just delicious! I was hunting for an easy dinner I could prepare ahead for a relatively last minute, casual dinner for company. This was perfect! I started the sauce in the afternoon and left it covered on low, then cooked the chicken a half hour before guests arrived and popped it in the oven. All I had to do was serve a prepped salad and cook the pasta! It was well received and was asked for the recipe (well, being another AR Member, she could find it! Lol!). I Used Italian diced tomatoes, cutting back on the spices. I added more of all the veggies and used just a half a giant Vidalia. Perhaps because it simmered a while, I used a lot more red wine and added some chicken broth, as well. Easily adjusted as needed. Could have been because I used the diced instead of plum but the sauce tasted just a touch bitter to me, so I added a half teaspoon of baking soda to cut the acidity. Loved it and I look forward to making this again! Thanks, Pam!

3 users found this review helpful
Reviewed On: Jan. 12, 2015
Zucchini 'Noodles'
I used a mandolin for this fun recipe. We really liked this but along with some others, 1 minute was too long and my zucchini became limp, so I skipped the skillet and used this as a side with just a touch of butter & pepper. My husband, who has never cared for zucchini actually liked it. I think the process softens the texture and flavor. I will definitely make this again but will watch my boil time. Thanks!

0 users found this review helpful
Reviewed On: Oct. 15, 2014
 
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