Red Haired Chef Profile - (18222255)

cook's profile

Red Haired Chef

Red Haired Chef
Home Town: New Orleans, Louisiana, USA
Living In: Fort Mill, South Carolina, USA
Member Since: Dec. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern
Hobbies: Reading Books
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About this Cook
I am married to the world's most wonderful man. We have 2 beautiful daughters ages 6 & 7 years and 1 very spoiled mama's boy of a dog, Sparky. I just went back to work this year when my youngest started school. I currently work at a children's specialtly, gift store.
My favorite things to cook
My favorite things to cook are Italian dishes, Cajun foods, Southern dishes.
My cooking triumphs
My best dishes are my jambalaya and my baked ziti.
My cooking tragedies
My worst cooking mistake was a meatloaf I made early in my marriage. I was late coming home from work due to traffic, I was about 6 months pregnant with my first daughter and I was rushing to get dinner on the table. In my haste I lost track of the ingredients I was throwing into my meatloaf. The end result was something that looked like a meatloaf but had much more in common with a salt-lick. My husband still teases me about this boo-boo.
Recipe Reviews 4 reviews
Campbell's(R) Cheesy Chicken and Rice Casserole
My family loved this with the changes I made. I used instant rice, 1% milk in place of water, I used mexican mix cheese, frozen chopped brocoli, some garlic, rosemary and basil in addition to the onion powder...all this made for a delicious and fragrant meal.

5 users found this review helpful
Reviewed On: Aug. 29, 2012
Mexican Casserole
Ok my family loved this, however, I did make several changes. First off, I parboiled 4 large, skinless chicken thighs, deboned and cubed the meat. I sauted 3/4 cup of diced onions and a tablespoon of minced garlic in a tablespoon of canola oil. I then tossed the chicken with 1/2 tsp of cumin and added to the pan with a large can of black beans, undrained, 1 can of rotel tomatoes, also undrained. I then added 1 cup frozen sweet corn, 1/4 cup taco seasoning and 1 cup chicken stock. I simmered this all together for about 15 minutes. While this was simmering, I cooked a pack of instant rice (about 2 cups cooked). I stirred the cooked rice in with the chicken mixture and poured into my baking dish. I then topped with 2 cups crushed tortilla chips and 2 cups mexican mix cheese (we like cheese). I served this with a green salad and corn bread. Thankfully there is enough for all 4 of us to take for lunch tomorrow.

19 users found this review helpful
Reviewed On: May 5, 2010
Fairy Bread
This recipe was not to our liking.

0 users found this review helpful
Reviewed On: May 5, 2010

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