okiedoll Profile - Allrecipes.com (13203934)


Home Town: Lawton, Oklahoma, USA
Living In: Houston, Texas, USA
Member Since: Mar. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Photography, Reading Books, Music
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Recipe Reviews 6 reviews
Easy Garlic Broiled Chicken
We ate this tonight. It was very easy and tasty! My 8 year old son loved it and so did I. It smells great while cooking and has wonderful flavor with a few simple ingredients. I used the amounts shown for seasoning, but I did not broil it I baked at 375F. I had free range chicken thighs and breasts so they were smaller than the monster sizes you see in the other commercial brands. But, they have more flavor and are worth it. I had 5 thighs, and 3 breast in a greased 9x13. I cooked it at 375F for 45 min. and it was perfect. The thighs juices keep the breast meat moist. It does not lack in flavor as the soy replaces the salt. (I did salt and pepper the meat a tiny bit before topping with the butter/soy mixture). It was tender, flavor and worth keeping on the regular menu rotation.

1 user found this review helpful
Reviewed On: Dec. 10, 2013
Cha Cha's White Chicken Chili
I've made something close to this before. It's a recipe and I always play with them to get the taste I want. I didn't put as much spicy into it, I left out the jalepeno and reduced the cayenne for kids. I put chili powder in and bell peppers and added mexicorn and Rotel. I put beans in, but what I had on hand, light kidneys, cannellini beans, and great northern beans. I add more to taste, like garlic powder, oregano and Knorr Tomate broth granules instead of salt. I used some chicken broth concentrate to make 2 cups broth also. I used cubed chicken. I also used cilantro and Monterrey Jack cheese. It was yummy. My kids liked it and my husband.

1 user found this review helpful
Reviewed On: Sep. 19, 2013
North Carolina-Style Pulled Pork
This was awesome! Kids loved it. Everyone did. Even better as leftovers the next day. I used half the recipe with a 4 lb roast. I did as others suggested and used liquid smoke in the sauce and all over the roast before I rubbed it down. I cooked it in the oven in a cast iron dutch oven with lid for 3 hours at 300-325. It was moist and juicy. Since I made half the size roast I made half the sauce, but it does soak it up so, if you want more sauce, make the whole recipe or double according to size roast. I made it a little too spicy this time, will use less heat next time. Didn't have spicy paprika so I used a little cayenne pepper. I found a vinegary coleslaw recipe to top the sandwiches with, and it was perfect. Very authentic. This will be a regular in our home

2 users found this review helpful
Reviewed On: Oct. 3, 2011

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