BONNIEBELLE2300 Profile - (18792531)

cook's profile


Home Town: Niagara-On-The-Lake, Ontario, Canada
Living In: Barrie, Ontario, Canada
Member Since: Apr. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Italian, Healthy, Kids, Quick & Easy
Hobbies: Camping, Reading Books, Genealogy, Wine Tasting
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About this Cook
I love to bake bread when I have time. Mostly I toss together "quickie" dinners during the week and make a more traditional "Sunday" dinner on weekends. My kids just plain love food, the older one loves anything to do with meat, the younger one loves almost all vegetables, and seafood (the only 5 year old I've ever heard of whose favourite food was "Escargot"...)
My favorite things to cook
I like to roast chicken, bake fresh bread and make a stew that's absolutely laden with root vegetables. I love to make suishi, and we like to enjoy a Yasa Nobi on a cold winter evening.
My favorite family cooking traditions
My mother didn't really cook, so I don't think there are any traditions inherited from there. As a family, we love to make "Steak and 'Go" (steak with a side of escargot & portabello mushrooms) - and the kids love to take "Steak & Go" leftovers to school for lunch!!
My cooking triumphs
I taught myself to bake bread and the kids much prefer homemade bread to store bought!
My cooking tragedies
I tried making a Normandy Chicken cream soup once ... I thought the recipe sounded wonderful, but the reality was beyond awful. Eight years later and the whole family still remembers the night I tried to "poison them" with something I claimed was soup ....
Recipe Reviews 22 reviews
Cherry-Berry Pie
Wow, this was great pie!! I used fresh strawberries and cherries (not sour cherries) - I sliced the berries and cherries and sprinkled them with sugar/lemon juice, stirred and let them sit for about 5 minutes. I mixed the dry ingredients (tapioca, sugar, cornstarch & salt) with 3/4 cup of water and the juice from the berries, let it boil for 5 minutes, added the sliced fruit and boiled for another 2 mintues. I used a "shortbread cookie" crust (like a graham cracker crust), no top crust and baked it at 350 F for 20 minutes. My husband and kids were disappointed that there was only 1 pie and not 1 EACH!!!!

18 users found this review helpful
Reviewed On: Jul. 17, 2009
Spicy Rapid Roast Chicken
Juicy, flavourful ... wonderful!! After washing & drying the chicken, I sprinkled a little salt & pepper into the cavity and then stuffed the chicken with a quartered orange to add moisture & flavour (and to absorb fat). I added powdered garlic to the spice mix as well as a little thyme. I poured some white wine and lemon juice into the bottom of the pan and put the chicken in breast side down to ensure it was as moist as possible. I cooked it as suggested by another reviewer .. 20 mins at 500, 20 mins at 450, 20 mins at 425. I basted it several times during cooking and added water/chicken broth as needed, then turned it breast side up and removed the roasting pan lid for the last 10 minutes, then let it rest for 15 minutes while I made gravy. It was perfectly cooked (I had a 3 3/4 lb bird), moist, flavourful and the boys LOVED the gravy over the chicken as well as on their baked potatoes. Great recipe - thank you!!!

5 users found this review helpful
Reviewed On: Sep. 7, 2008
Easy Garlic Broiled Chicken
This was great (or as my 8 year old said "WICKED AWESOME!!!") I made the recipe as written, then added about 1 1/2 tbsp worcestershire sauce, as well as oregano & thyme. I made 2 batches of the sauce - 1 to marinate the chicken (about 1/2 hour) and 1 to baste over the chicken during cooking on the BBQ. Using it for basting made an extremely flavourful crust from the BBQ (be careful to keep the flare-ups under control or it will char completely) and the chicken was great. This will definitely be a favourite at our house from now on!!!

1 user found this review helpful
Reviewed On: Jul. 21, 2008
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