southerncooker's Profile

From: Boomer, NC USA

Joined: January 3rd, 2010

About me: I collect cookbooks and love to cook and try new recipes. I tested recipes for Leite's Culinaria for almost eight years. I learned to cook from many good southern cooks including my Mom, Dad, several Aunts and my Grandmothers. My children and husband also like to cook and try new foods and recipes. My son still lives with us but our daughter is married. She often visits to cook with me. We are adventuresome eaters willing to try new things.

Bourbon Roasted Pork Loin from Everyday Dorie: The Way I Cook

This was delicious. I know she says in the book not to use the good bourbon but all I had was Woodford Reserve so that's what I used. I marinated for about 8 hours in fridge. Loved the apples and onions... read more >

recipe reviews (2277)
book reviews (117)
useful review votes (491)

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southerncooker's Reviews

18 recipe(s) reviewed. Showing 1 to 18Sort by: Title | Date | Rating

Comfort Food Fix: Feel-Good Favorites Made Healthy

By Ellie Krieger
Wiley - 2011

Ellie suggests using avocado on your morning toast instead of butter in her scrambled egg recipe from The Food You Crave book. Since I was making those eggs I decided to make this for my toast. I toasted a multi grain flat bread bun and spread about a tablespoon on each half. YUMM! Delicious! She also suggests using this as a topping for baked potatoes, chili and fish tacos or as a veggie dip. I can't wait to try my leftovers on a baked potato and with some veggie dippers.

I decided to just mash my ingredients instead of blending in my huge food processor. This worked for me as I didn't mind a few tiny bits of avocado. I did mince my garlic and white part of green onion really fine and topped with the chopped green part of the onion as suggested. I omitted the cilantro since hubby loves avocado and I knew he'd want to try this. The sour cream and lime juice add a great smooth and fresh taste.

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Wow these were great. I was really surprised that hubby liked them since they had wheat germ, cornmeal, whole wheat flour, and oatmeal along with the all-purpose flour. He did use more maple syrup on his than called for in the recipe but he's so skinny don't think it will hurt him. I will be making these again. I ate mine with some fresh strawberries and turkey bacon.

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Although these muffins are in the breakfast, brunch, and bakery chapter they also make excellent healthy snacks. These are so good. Loaded with blueberry flavor and super moist. The moistness comes from several ingredients, canola oil, applesauce, plain low fat yogurt and nonfat milk. They get a brightness from some lemon zest. The recipe calls for either whole wheat pastry flour or whole wheat flour. I used the whole wheat which is what I had on hand.

I made a half recipe since I only wanted about six muffins but I got 9 instead. A whole recipe is supposed to make about 12.

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I put this in the breakfast/brunch category but of course you could eat it for any meal. This is pretty much your basic BLT but instead of mayo you mash an avocado with lemon juice, salt and pepper and use that as your spread. To make it healthier it's served up on whole wheat bread and uses only 2 slices of bacon per person. This is still a very satisfying and delicious sandwich. I'll be making them again.

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This was another excellent recipe from this book. I'd never made a brisket before. I have never seen them in our local markets and had been wanting to try one. I had my son in law go to our local meat processing plant. Two days a week they are open to the public. They had just slaughtered some beef that morning and cut this brisket for me while he was there. We all agreed this recipe is a keeper. Takes a little time to cook about 3 hours low and slow but worth the weight. The sauce was great dipped over the slices. I served it with teh Colorful Coleslaw p 244 and Stove Top Baked Beans p. 243. I also made the Spoon Rolls from Trisa Yearwood's latest cookbook.

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These are excellent waffles and the plus is that they are also good for you. I made them for my great-niece and I for our breakfast and we both loved them. She said are you sure these are diet. They have wheat germ, whole wheat flour and all-purpose flour along with the standard ingredients for waffles. The sugar and oil that is used in most waffles is replaced with a touch of honey and canola oil. These were great with the Chunky Strawberry Topping on page 31.

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Loaded with flavor and quiet a few calories less that the traditional pulled pork. Great made as suggested in the book with red onion and cilantro as toppings, also good with a dill pickle slice and mustard. We served the Asian Hot and Sour slaw from Simple Asian Meals along side.

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This is an excellent topping for pancakes or waffles and I bet even ice cream. Not too sweet with just a hint of maple syrup. This was great on the Buttermilk Waffles on page 30 and I can't wait to try it on other things as well.

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I couldn't find fennel to go in this one since it was out of season here so we just added some extra purple cabbage in it's place. We loved the tangy dressing on this slaw and I'll be making it again.

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This recipe was suggested to go along with the Fish Fingers from page 196 and it was good. Ellie also suggested using it for fish cakes, croquettes, or on a grilled fish sandwich or as a shrimp cocktail dip. Interesting that it's made with Greek yogurt, mayonnaise, Dijon, Worcestershire, chives and cayenne. The last ingredient was optional but I added it as I thought it needed a little kick.

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I had some fish in the freezer and decided on this for supper the other night. Hubby and son enjoyed them as much as I did. Love that they are baked in the oven. Easy to make, just cut the fish into strips, dip in flour, egg, and bread crumbs. I accidentally left my whole wheat crumbs in the oven to long and overcooked them so I ended up using panko instead for the crumbs. Made a great supper along with some marinated slaw and oven fries. They were good with the Creamy Mustard Dip with Chives p 197 but also good with ketchup.

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I really thought this was going to be delicious but none of us cared for it. I cooked this to use up some of the abundance of yellow and zucchini squash and to go with a summer garden meal I was making at my Mom and Dads. It lacked flavor for us. Not sure where it went wrong, maybe just a taste preference.

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I love the honey mustard I get at a local restaurant and have tried recreating it at home with fairly good results but I like this one even better. It has a nice texture from the addition of stone ground mustard, a little bite from the Dijon and a touch of sweetness from the honey.

This one is easy to make in large or small amounts since you use equal amounts of each ingredient.

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Easy recipe and good to have on hand for coating and toppings to casseroles. Whole wheat bread is pulsed in the food processor then toasted in the oven.

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I liked this one but it's not my favorite meatloaf. Not sure I cared for the molasses in the topping of mustard and tomato sauce. I did like the mushrooms and carrots in the meat loaf. This one uses oatmeal instead of bread crumbs and I usually use oatmeal in mine anyway. Good but not one I'd repeat without some tweaking.

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These potatoes were very good and good for you too. Instead of loaded with butter they only had 1 tablespoon, then you use low fat milk and reduced fat sour cream to rev them up. They were a bit soupy so next time I'll use a little less milk than called for in the recipe.

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I couldn't find canned navy beans so I used canned northern beans in this one. Neither I nor my family cared for these. We thought they had a vinergy taste even though I only used the amount called for. They were also a bit too soupy for our tastes even though I cooked them longer than what was stated trying to get them to dry out a bit.

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This one was good but a tiny bit dry. I think that may have been due to the fact I used whole wheat flour instead of whole wheat pastry flour. The recipe calls for half whole wheat pastry flour and half all-purpose flour. I hope to try this one again with the pastry flour. It uses apple sauce instead of oil and only 1/2 cup of sugar but it was still sweet enough. Great way to use up some of our abundance of zucchini and the aroma of the nutmeg and cinnamon while baking is wonderful.

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