sdcyclone Profile - (10481448)

cook's profile


Home Town: Iowa, USA
Living In: San Diego, California, USA
Member Since: Apr. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Photography, Reading Books, Music, Wine Tasting
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Recipe Reviews 18 reviews
Spicy Hot Chicken Legs
This was good, but not as great as I expected. Just a bit lackluster in flavor after cooking that long. I followed the recipe exactly except I added a lot of red chili flakes as we like spicy stuff at our house. I did what most others said and put them in the crockpot for 2 1/2 hours, then in the oven for 30 minutes, then back in the sauce in the crockpot for a couple minutes on warm. We're kind of foodies in our house so maybe that's why we weren't that impressed. Great in concept though and the meat was super tender! This cooking process gives me other ideas for cooking drumsticks!

1 user found this review helpful
Reviewed On: Dec. 23, 2014
Slow Cooker Boneless Turkey Breast
I used 3 lbs. of boneless skinless turkey breast. I didn't have onion soup mix, so I just put all the other spices, plus sage (just eye-balled all of the amounts) into a crockpot on low with 1/2 cup water. It cooked in less that 4 hours. Once done, I put it on "warm" and put some pats of grassfed butter in the crockpot. That kicked it up another needed some fat in there - b/c as you know turkey breast has almost no fat, and can be a bit dry. Anyway - GREAT recipe - even tho I didn't follow it much, it was my inspiration. Thank you!

7 users found this review helpful
Reviewed On: Jun. 3, 2014
Easy Garlic Broiled Chicken
This recipe is super easy and very flavorful. I used bone-in, skin-on thighs. These were the tweaks I made to suit our tastes: Added lots of cayenne pepper, added more black pepper, added onion powder. I put some of the butter mixture under the skin, a little on the bottom and tons on the top/skin. As another reviewer suggested I baked it at 350 for 30+ minutes, and then put under the broiler. I wouldn't suggest using the broiler if you have the old school kind like I do. (It's under the oven.) I barely had it in there for a minute (as I wanted to crisp the top) and it nearly burned the topping. I would have been so bummed. I will skip the broiling step next time - as it doesn't even need it. My fiance and I loved this. He said it's a keeper! Yum! I will make again. Thank you for this delicious low-sugar dish!

0 users found this review helpful
Reviewed On: May 5, 2014

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