Light Bright Profile - (19177679)

cook's profile

Light Bright

Light Bright
Home Town:
Living In: Lexington, Kentucky, USA
Member Since: Jul. 2011
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Walking, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
I'm an easy going, single woman who loves God. I have lots of hobbies and interests, from playing games to hiking. I've decided that this year is my year. I am doing things that take me out of my comfort zone.
My favorite things to cook
I enjoy trying new recipes. Since I love food, I don't have a favorite.
My favorite family cooking traditions
MI learned how to cook from my grandmother and after having children and getting married/divorced...and older, I've really learned how to cook.
My cooking triumphs
I've gotten really good at the low carb, gluten free dishes.
My cooking tragedies
Baking lol lop-sided cake anyone?
Recipe Reviews 2 reviews
Scrambled Egg Muffins
I absolutely loved this recipe. It's so easy to make. I added some of the veggies from my veggie salad (black olives, broccoli, cauliflower, and onions). I also placed half a slice of pepperjack cheese on the top once it was done. I baked mine in mini loaf pans, which yields 2 servings and made it oh so cute :-) I'm on my 3rd day of Atkins and this is perfect for breakfast. My son has gluten allergies, so tonight I will be making him a batch as well as making them for work Friday morning as a surprise.

0 users found this review helpful
Reviewed On: Mar. 18, 2014
Eggplant Chips
I tweaked this recipe just a bit. I preheated the over to 350. I sliced the eggplant so they'd be chips..big chips :-). I then dipped them in egg. I only used seasoned breadcrumbs and parm cheese. I dipped them in this mixture after dipping them in the egg. I oiled a pan and placed them on there, then I drizzled the eggplant with oil. I baked for 15-20 minutes and turned over and let cook the same amount of time. I then turned the oven to 425 and cooked for another 5 minutes or so. They were nice and crisp, even after cooling. They were also firm and not mushy. I hope this helps.

28 users found this review helpful
Reviewed On: Aug. 5, 2012

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