Charlene Profile - (1246692)

cook's profile


Home Town: Sebree, Kentucky, USA
Living In: Farmington, Michigan, USA
Member Since: Sep. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy, Gourmet
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Recipe Reviews 4 reviews
Turkey Brine
I used this for a turkey breast. I made a turkey and sausage gumbo, but I like to roast the turkey first before adding it to the gumbo. I adjusted the recipe to 5 servings, and had plenty to cover the breast in a gallon sized Ziploc baggie overnight. I didn't have any savory in my spice cabinet, so I substituted in some poultry seasoning. I also added a few whole black peppercorns to the brine while it boiled. I baked off the breast as normal, and it was really tasty. In fact, while hubby and I were picking the meat off the bone, he was shoveling in it. I couldn't fuss at him, cause I was doing the same thing! This is the first turkey in a while where my husband ate the leftover, so that's a great compliment (usually I freeze the cooked meat to use later...not on this bird!). This is a definite keeper, and I will be trying this out when I roast chickens!

0 users found this review helpful
Reviewed On: Dec. 20, 2014
Italian Sausage Tortellini Soup
I made this recipe the first time as written and this was a good, solid soup! The second time I tweaked it a little to our tastes. I make my tweaked version frequently for a great meal, and I love the leftovers for a quick healthy lunch! I make a double batch, and use a whole pack of mild turkey Italian sausage (with a dash of red pepper flakesif I can't find hot Italian sausage). Instead of the fresh tomatoes, I use a can of petite diced tomatoes per batch. I have used all low sodium beef STOCK [not BROTH], or half low sodium beef and half low sodium vegetable stock (cause I ran out of beef stock in the process of cooking, but I had vegetable stock on hand), and we love both versions. I add 1/2 teaspoon of Italian seasoning to the seasoning mix, per batch (so a whole teaspoon for double). We like fresh kale in this soup instead of the zucchini, and it ups the heartiness. My husband always comments how great this smells when he comes home from work, and hits the pot with a spoon tasting almost immediately. Instead of adding the tortellini to the pot, I put the frozen tortellini in the bottom of the serving bowls and ladle the hot soup over the cold pasta. After about 2 minutes, the pasta is perfect and the soup was cool enough to eat. Some fresh Parmesan and a little multigrain bread and a GREAT DINNER!! If I am eating the leftovers the next day, I just measure out about 1/2 cup frozen tortellini to the bowl and microwave! This is a great soup!

6 users found this review helpful
Reviewed On: Aug. 15, 2013
Seasoned Turkey Burgers
YUM! I had a 2.5 pound pack of ground turkey from Sam's club, and found this recipe. I added 1 tsp of garlic powder, used lower sodium soy sauce, and added 1 Tbsp of worcestershire sauce. I kept the amounts of everything else the same. I used a old peanut butter lid lined with plastic wrap to press the burgers, and I came out with 10. I grilled them, along with some other burgers for my husband. He really liked these burgers, and said whatever I did 'different' he really liked!

1 user found this review helpful
Reviewed On: Jul. 26, 2012

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