Navy_Mommy Profile - (1656347)

cook's profile


Living In: D'iberville, Mississippi, USA
Member Since: Feb. 2002
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Walking, Reading Books, Music
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Early Morning Oven Roasted New Potatoes
Tender Yeast Bread
About this Cook
Cooking has always been a large part of my life, as long as I can remember. I started as a small child making cookies with my mother and even today we often spend time together making dinners for large family gatherings. While I love to entertain and spend time making new dishes to try out on my extended family. I think the most fun in the kitchen comes from the time I spend with my almost three year old daughter. Already we are working on those cookies together.
My favorite things to cook
I love to try new recipes often making new dishes several times a week. I can't think of anything more boring than having to eat the same dinners every night. That isn't to say we don't have those few family favorites that show up on the table weekly. Because I have a back ground from the Mississippi Gulf Coast I tend to have a large Cajun and traditional Southern influence in the meals I cook.
My favorite family cooking traditions
As I said before I can remember making cookies with my mother from an early age and it is a tradition I very much look forward to sharing with my daughter. Often times my mother would send trays of holiday cookies and home made candies to work with my father. A career soldier, it was often the only chance many of these young men had for these treats.
My cooking triumphs
Several years ago I decided to learn to make bread, without the bread machine. I found that not only do I enjoy it, I am actually pretty good at it. It was an activity I stopped when I was pregnant with my daughter. I have recently taken it up again more than three years later and happy to say that I haven't lost my touch.
My cooking tragedies
My greatest cooking tragedy would have to be the one and only time I tried to make ravioli. I have begged for a pasta maker for months and was so excited to try it out. I however was a little too ambiscious and instead of starting with an easy item like noodles, I went for the whole hog. I was going to make ravioli. It was so bad, the dough was gummy, they fell apart, had no flavor. Three years later, the pasta maker still sits in the box where it was placed once I finished crying.
Recipe Reviews 630 reviews
Bacon Roasted Chicken
This was wonderful. Instead of beef broth I used 1 cup chicken broth, and a little less than a cup of orange juice with about a quarter cup of balsamic vinegar. I stuffed the cavity with onion rather than carrots and used Paula Deen's house seasoning to season the bird. The bacon on top was to die for and my husband and I ended up fighting over it. The sauce was a little sweet with a slight citrus flavor thanks to the orange juice. I boiled it down slightly and thickened with some cornstarch and water. I will make this again for sure.

292 users found this review helpful
Reviewed On: Feb. 7, 2007
Loaded Potato Soup I
Baked potato soup is a favorite at our house. It is always the first soup I make of the year. I try to use left over baked potatoes to save some time. I also like to mash some of the potatoes and leave some chunked to get a better consistency.

36 users found this review helpful
Reviewed On: Oct. 24, 2006
Kathy's Delicious Whole Slow Cooker Chicken
This was my first attempt at making a whole chicken in the slow cooker. I was rather nervous, but it was very good. I will say though, it is difficult to skin a whole chicken. I cooked my chicken on high for 3 hours then let it sit in the warm setting for another 30 minutes while I finished dinner. The only complaint I had was it was slightly dried out, not to the point of being inedible, but it was dry. This however could be due to my slow cooker as it over cooks everything. I only put in about a tablespoon of olive oil, as it was all I had. I also used the juice of half a lemon, I am not sure what it measured to. I cooked the chicken with the breast down and based the back about every 30 minutes. I reduced about a cup of the liquid from the chicken for a gravy, that I served over mashed potatoes. The sauce has a slightly oriental flavor, although not strong, with a hint of citrus. It was very good. I really liked it as did my husband and daughter. We also had with broccoli and salad.

20 users found this review helpful
Reviewed On: Oct. 19, 2006
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