bridgett Profile - Allrecipes.com (10781773)

cook's profile

bridgett


bridgett
 
Home Town: Houston, Texas, USA
Living In: Arvada, Colorado, USA
Member Since: Aug. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Southern, Mediterranean, Healthy, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Gardening, Hiking/Camping, Camping, Boating, Walking, Fishing, Photography, Music, Wine Tasting
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Goat Cheese and Arugula over Penne
Key West Chicken
About this Cook
I am a stay at home mom and I love to try new recipes. I am cajun and grew up in Texas, now I live in Colorado and I miss all of the fresh seafood we used to get living on the Texas coast.
My favorite things to cook
Grilling, seafood, cajun dishes, baking cakes and cookies and cupcakes, southern cooking
My favorite family cooking traditions
Seafood gumbo at Christmas, family get together at Christmas with everyone bringing their own dish and dessert
My cooking triumphs
Learning how to bake at high altitudes
My cooking tragedies
I always overcook chicken....
Recipe Reviews 24 reviews
Asian Ginger Dressing
This is AWESOME! I make this and leave it in the fridge and use it on everything! It is really good on fresh sliced avocados. I use it to marinade chicken, or ahi tuna before searing the tuna. I also add 1 teaspoon of sesame oil because I like the flavor the sesame oil adds.

0 users found this review helpful
Reviewed On: Feb. 25, 2014
The Real Mojito
Thanks for the recipe. I liked it a lot. It was fine to me with just the granulated sugar but it did not dissolve like I would have liked, even shaking it like crazy. (if you are going to shake it, don't shake it with the club soda, add the club soda after shaking). Next time I will try to use the simple syrup like others suggested.

0 users found this review helpful
Reviewed On: Feb. 19, 2014
Alaska Salmon Bake with Pecan Crunch Coating
This is wonderful. I used Extra Virgin Olive Oil instead of butter to make it healthier. I also used Panko bread crumbs so it would be lighter. I mixed in a little olive oil into the bread crumb mixture to make them stick together a little better. I used a filet with the skin on and seared the filet, skin side down, in a pan on the stove before I put it in the oven to make the skin crispy, the fish comes off of the skin better when eating it.

1 user found this review helpful
Reviewed On: Feb. 4, 2014
 
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