LADY_ALETHEA Profile - (1998746)

cook's profile


Home Town:
Living In: Baton Rouge, Louisiana, USA
Member Since: Jan. 2003
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
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Just me
About this Cook
I'm a born and bred Southern woman who loves to cook. I'm happily married to a retired professional chef, though he does very little cooking unless it involves a grill. I love to entertain and feed a crowd.
My favorite things to cook
I love to cook meals that make people happy. Home cooking is my forte, and I love to try new things. I entertain a great deal, and I absolutely love to bake.
My favorite family cooking traditions
Unfortunately, I'm a family tradition of one. But my mother in law shares my love of entertaining and cooking, and we've built many traditions together, building a very strong, loving relationship that I cherish.
My cooking triumphs
Any meal that brings 'em back for seconds is a triumph! But when I finally manage to learn to make bread and fudge and have them come out right, I promise to let the world know.
My cooking tragedies
So, so very many. *smiles* But the lumpy inedible bread and the soft, eat-with-a-spoon fudge have been regularly repeated errors that keep my family entertained.
Recipe Reviews 10 reviews
Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce
My hubby and I have lost a bunch of weight, and we're always looking for new, tasty recipes that are within our caloric limits. This recipe totally exceeded my expectations! It was savory, flavorful and very, very good. I did six smallish chicken breasts. I never cook skin-on breasts, so I cut pockets and stuffed the mixture inside the breasts. I didn't use the food processor; I cut the mushrooms by hand. I had some left over, so I added it to the sauce I made from the pan drippings. This was AMAZINGLY good, and I didn't tweak the recipe itself really at all. I like to try it the way it is written first before I tweak it!

12 users found this review helpful
Reviewed On: Aug. 20, 2009
Chicken and Dressing Casserole
I almost never make a recipe without tweaking it a bit... I added sauteed onions, bell pepper and garlic and a can of mushrooms to the stuffing and I thoroughly seasoned the chicken with sage, onion powder, salt and pepper. I didn't have cream of chicken, so I used cream of mushroom with the cream of celery. This was very easy to make, even with the additions, and it tasted more "complete" with all the extras in the stuffing and the chicken turned out tender and flavorful. This one's a keeper, and I'll definitely make it again.

6 users found this review helpful
Reviewed On: Sep. 17, 2006
Sage Pork Chops
These were very good, and very easy. I think the next time I make them, I'm going to add some mushrooms, and maybe some onions, possibly some wine with the bouillon, just to see how it works. Great "building blocks" recipe, though!

4 users found this review helpful
Reviewed On: Nov. 10, 2005
Published Recipes

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