ChefHouse Profile - (13766801)


Home Town: Sulphur, Oklahoma, USA
Living In: Paris, Texas, USA
Member Since: Jul. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Gourmet
Hobbies: Camping, Fishing, Reading Books, Music, Wine Tasting
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The Three Musketeers!
Sibling Affection
Rainy Days In Charlotte
Daddy's Little Soldier
About this Cook
Our family recently moved from the DFW area of about 6.5 million to Paris, TX, a town of a little over 25k. I've started pastoring a small Presbyterian church, Faith Presbyterian, and our whole family is absolutely LOVING small-town life!
My favorite things to cook
I'm a spicy food, pepper-head, Mexican-food snob/nut! I love to make my own salsa and hot sauces, love trying out new mixes and seasoning combinations in my Mexican cooking, and am always up for a little baking as well (assuming I have time now that I'm juggling 3 kids!).
Recipe Reviews 23 reviews
Super Squash
Fantastic! I didn't have some of the ingredients on hand so I used what I had and it STILL turned out awesome. My 5 year old had 2 servings and my wife said it was one of the best side dishes I had made in a long time - and I do all the cooking in our house. I used Miracle Whip in place of the Mayo, and subbed a packet of dry Onion Soup mix in place of the ranch mix. This is now in the recipe box and has become a new family favorite!

1 user found this review helpful
Reviewed On: May 30, 2013
Fabulous Fargozas
I made these tonight since I needed something to go with my Spaghetti dinner and they were fantastic! I substituted Greek Oregano for the Rosemary, used Garlic Salt in place of the crushed garlic, and left out the cheese since we have some dairy allergies in our house. This made 6 over-size muffins which were the perfect size for a great accompaniment to our Italian dinner. This will definitely be a new standard addition to our spaghetti meals!

0 users found this review helpful
Reviewed On: Apr. 3, 2013
E-Z Drop Biscuits
I've tried this recipe a number of times now and it has now become my family's favorite! I've found that it's very versatile and can make DISTINCTLY different biscuits based on nothing more than what you do with the butter. If you MELT the butter, like the instructions say, and pour it in with the milk, you have fantastic drop-style biscuits with no changes to the original recipe. If you GRATE cold butter into the dry ingredients before adding the milk, the drop in liquid makes a perfectly smooth traditional biscuit dough that can be rolled out and cut into biscuits that rise and give the most amazing texture. After cooking for large crowds at our church, I've found this recipe fits my rule: the simpler the better!

0 users found this review helpful
Reviewed On: Mar. 6, 2013
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