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My Activity
Reviewed Sweet Tea-Brined Fried Chicken on a "Biscone"
"We just had this for Easter Supper. The subtle sweet tea and lemon taste in the chicken was excellent. We will definitely have this again.
The only problem I ran into was that my biscones were too small to make sandwiches. The chicken pieces I had were pretty large and I had to pound them with a mallet. So we had fried chicken with biscones a"
Reviewed The Best Bread Pudding
"This recipe came out perfect. I followed it exactly... with all sugars included as written! I used Red Stag Bourbon because it is cherry flavored and I had it on hand. It's lovely. My son and I are eating it right now, just out of the oven. My empty bowl sits in front of my screen. I made a Guy Fieri bread pudding for Thanksgiving and Paula's is far better and cheaper to make! It calls for regular milk, not whipping cream which is $5 a pint!!! I will make this again!
Reviewed Fried Deviled Eggs
"I made these to take to an Iron Bowl party. The hostess likes deviled eggs so I decided to try something a little different this year. They were so good! I left out the lemon zest and the chopped chives because it just didn't sound good to me. But I did add a few extra dashes of hot sauce : I fried them in vegetable oil and it worked just fine. It was my first time using panko and I really liked the texture. They were served warm and tasted like a fresh egg salad sandwich! My friends suggested a spicy dip for them next time.
Reviewed Green Bean Casserole
"I made this for Thanksgiving. It was good, but I guess I prefer my beans a little softer. They didn't soften in the oven like I thought they would. So I suggest boiling them a little longer, or to your preference.
Reviewed Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel
"My son, who hates potatoes of every kind, ate 2. I made some with the pecans and some without because my kids hate all things crunchy. I have very picky eaters. The potatoes were very yummy and I will cook them again. If you don't want to make the streusel, you can just layer the ingredients in the potato. You're going to mix it all up with your fork before you eat it anyway.
Reviewed Brussels Sprout Gratin
"I was excited to make this because I like brussel sprouts and I like experimenting. I didn't eat my first helping. The sauce came out more like what you'd eat on biscuits, which I don't think married well with the sprouts. Also, my cheese didn't really melt. Overall, I was pretty disappointed.
Reviewed The Ultimate Lady's Cheesy Mac and Cheese
"I made this for Thanksgiving. Let me warn you kiddos, buying the cheese is expensive. I was in a bit of sticker shock when I hit my local deli. However, the left over gouda and muenster cheese has made awesome grilled cheese sandwiches.
I cooked this the day before. It looked soooo delicious going into the pan. On the second day, during reheat, it lost a lot of it's luster. I recommend cooking this same day to get 4 stars. I don't blame the recipe at all.
Reviewed The Ultimate Lady's Cheesy Mac and Cheese
"I made this for Thanksgiving. Let me warn you kiddos, buying the cheese is expensive. I was in a bit of sticker shock when I hit my local deli.
I cooked this the day before. It looked soooo delicious going into the pan. On the second day, during reheat, it lost a lot of it's luster. I recommend cooking this same day to get 4 stars. I don't blame the recipe at all.
About Me
I was born in Northern Alabama and raised outside of New Orleans. I'm still a little green in the kitchen but I'm fearless. I believe messing it all up is a learning experience. And I'm not afraid to try anything once or twice.
I mix cuisines alot and try to experiment. Since moving back to Northern Alabama as an adult with my little family, I have really missed Cajun and Creole flavors. I incorporate a lot of cajun flavors in my dishes, even if it's just seasoning. Up here, we're known for bbq. My dream would be to open a cajun bbq fusion cafe. Maybe when the kiddos are grown :)
I'm a food network junkie. All of Guy Fieri's shows and The Neely's are inspirations to me. They cook what I like to eat. Emeril has been long standing in my life, though outside of New Orleans :( I never got to eat at Emerils. Emeril taught me about trinity and the history of cajun/creole cooking when I was a teen.
My dad (who is from La.) always complains that my mom (who is from Al.) is a bland and watery cook. My goal growing up and becoming a wife is to cook things that would never grace my table as a child.
Favorite Foods
I like to cook all kinds of foods. My husband loves my fajitas and my crab corn bisque (sometimes it gets a little crawdad tails too). My kids love my meatloaf. And redbeans and rice has been a big hit at potlucks. I recently purchased a deep fryer and like to experiment with it.
My favorite food right now is BBQ. Man, I found these huge overstuffed potatoes full of bbq pork, cheese, and sourcream. Pour a little vinegar sauce on those bad boys, mix it all up, and you're in heaven.
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