Shawnna Boles Profile - Allrecipes.com (1345914)

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Shawnna Boles


Shawnna Boles
 
Home Town:
Living In: Oak Ridge, Tennessee, USA
Member Since: Jul. 2001
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Indian, Italian, Southern, Middle Eastern, Mediterranean, Quick & Easy, Gourmet
Hobbies: Needlepoint, Gardening, Reading Books, Music, Genealogy, Charity Work
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About this Cook
I'm a 25-year-old housewife in Oak Ridge, Tennesse. My husband is a picky eater, and my kindergartener rarely ever eats at all. I dispaire of them!
My favorite things to cook
Anything time consuming and complicated.
My cooking triumphs
I don't consider anything I've ever made to be a "triumph" because I am constantly experimenting and refining recipes until they are absolutely perfect and can't possibly be improved upon any more. Instead of declaring a certain dish or occasion to be a success, I find pleasure the reactions my cooking evokes in friends and family. It makes me happy when people call to say that they'll be driving through Tennessee in a couple of weeks and would like to stop by for dinner, when a neighbor asks if it would be rude to have a few bites of whatever I'm cooking, or when a family member calls to ask if I'll send over a dish that they like for a holiday dinner that I won't even be attending. My "triumphs" are the reactions of the people around me, since they're the people that I'm cooking for in the first place.
My cooking tragedies
Tragedies are par for the course because I'm always experimenting with recipes. ;-) If I were to answer this portion honestly, then I would have to admit that I can't bake. I once melted gingerbread cookies in the oven and had to scrape the hardened goo off of the bottom of the oven with a putty knife! As I tell others, I must be some sort of genius, because I've never heard of anyone else melting cookies! ;-)
Recipe Reviews 7 reviews
Heather's Rosemary Citrus Cornish Hens
Since creating this recipe, I've made some changes to it and have begun to use it with turkey. For the brine, I boil 4 1/2 cups vegetable broth (using it is a shortcut to making it yourself with water and root veggies), 1 tablespoon allspice berries, 1 tablespoon black peppercorns, 2 sprigs of thyme, and 2 sprigs of rosemary. I replace the water with 4 1/2 cups of unsweetened apple juice (this has really improved the recipe!). Brine the turkey for 1 hour per pound (a turkey bag in a cooler filled with ice, or the lid cracked a bit and set on the front porch, will keep it at the proper temperature). Remove the turkey, dry it with paper towels, allow it to come to room temperature, stuff it with the fruits and spices (if using cheesecloth, you can use dried spices for this instead of fresh), place a few sprigs of rosemary and thyme under the skin of the turkey, and put it into a 350F oven. Bake it as usual, knocking 20 to 30 minutes off of the usual time because brined poultry cooks faster, and then take it out and let it "rest" for 20 minutes so that the juices can be reabsorbed before you carve it. You can apply the same technique to chicken and cornish hens, but alter the time that they're in the brine and in the oven so that you don't end up with a salt lick! ;-) I like to add some rosemary and thyme to milk and allow it to absorb the flavor by setting it over low heat for an hour and use it with mashed potatoes. Enjoy the recipe!

30 users found this review helpful
Reviewed On: Nov. 24, 2010
African Chicken Stew
I really didn't care for this dish. It was a little too bland for me, even with doubling the spices.

0 users found this review helpful
Reviewed On: Dec. 5, 2006
Pomegranate Stew with Chicken (Khoresh Fesenjan)
Nobody liked this dish. It was too sweet, it looked odd, and it was grainy. The ground nuts gave it a weird texture, and nobody could stand to eat more then a few bites of it.

0 users found this review helpful
Reviewed On: Oct. 28, 2006
 
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