I was originally born in Great Britian and caught the cooking bug from my mother who is absolutely the best cook ever in my opinion, lol. She's a terrific cook and taught me well. I've expanded my skills over the years through many forums which are familiar to a lot of you I'm sure. From cooking shows, the internet, tons of recipe books, magazines, friends...the list goes on. I've learned a lot about cooking and really enjoy doing so for my family who are quite appreciative since I can't get them in the kitchen to save my life, except to eat of course, lol.
My favorite things to cook
I love to cook mexican food...it's so colorful and with so many fresh ingredients it's hard to resist and living in Texas gives me tons of exposure to authentic mexican food. If you've been to San Antonio you know what I mean, what a FANTASTIC experience that town creates when they celebrate Cinco De Mayo...nothing else like it!!
I also love to grill...my hubby prefers gas grilling but to me it's bland...you've got to use charcoal, there's nothing else like it in the world.
I love chinese food as well, especially stir fry because I adore vegtables.
I guess what I'm saying is I love to cook any and everything...and I'm a pro at tricking up recipes and adding my own special touches. I haven't found a recipe out there yet that I can stick to, :o)
My favorite family cooking traditions
4th of July, Thanksgiving and Christmas are my favorites
My cooking triumphs
My brined turkey is to die for. After years and I mean years, I've finally got my turkey to look like those you see in magazines, hooray!!
One secret that I've learned is that you should never, ever stuff a turkey. For the best tasting turkey it's important not to overcook it. Get it to 160 when you check the temp and then get it out of the oven and let it rest for about 20 minutes. It will continue to cook after you take it out of the oven so letting is rest gives it a chance to cool down and allow the juices to come together.
If you stuff the turkey it will only receive heat from the outside without letting the cavity help to cook it from the inside. If the temp is 160 on the outside, it will not be that warm out the inside, thus allowing raw juices to seep into the stuffing. That is only creating a great place for dangerous bacteria to grow.
If you allow the inside temperature to get to 160, then the outside is going to be overcooked and will dry out the meat. I brine
My cooking tragedies
Oh my...there are so many: I made twice baked potatoes my childrens' favorite) and while taking it from the oven, I lost my grip on the dish and it flipped upside down on the floor, arg. Made macaroni salad years ago back when green shag carpet was THE in thing. While rinsing the macaroni in the sink the whole pot slipped into one side of the bowl and out the other, right over the bar and into the living room all over that lovely shag carpet, arg. Ah, one more for your enjoyment, I baked a chicken dish in the oven and some mashed potatoes on the stove. Took the casserole dish out of the oven and placed it on the hot burner where I had just boiled the potatoes. Of course the hot burner shattered the casserole dish, arg. My hubby calls me Lucy, I will leave it at that, lol.