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

15 recipe(s) reviewed. Showing 1 to 15Sort by: Title | Date | Rating

Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome

By Virginia Willis
Ten Speed Press - 2015

The hardest part of this recipe is battering all the shrimp. Delicious results though. The home made spicy ketchup was great but hubby and son thought it needed horseradish.

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While this was delicious eaten with the Vegetable Cornbread page 186 it was just ok by itself.

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My but this is an amazing cake. You'd never know it's been lightened up. Loaded with flavors from the pineapple, pecans and golden raisins. Uses Low fat cream cheese in the icing but I don't think if you told anyone they'd never know. The hardest part of making this cake was grating the carrots since it takes 3 cups.

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I tried making a half recipe and was in a hurry. I forgot to add in the salt and baking powder until I already had them in the pan and the tops brushed with butter. I divided both ingredients among the muffins and stirred it in with a wooden skewer. They tasted a little flat. So my rating may be unfair. If I make again I'll update.

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My daughter said this is what happens when a cookie marries a brownie and they have a baby. We all thought they were delicious. Recipe says 40 but I only got 30.

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This was delicious and I loved the potlikker on a little piece of cornbread. Daughter and I enjoyed this so much more than the other collard recipe from this book. The chipotles take the place of meat for seasoning and they did a wonderful job.

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This was a very flavorful chili. Hubby, son and I all enjoyed it. Uses lean ground beef and turkey sausage as the meats. I will definitely make again.

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This one is loaded with lemon flavor from the fresh lemon juice and zest and also some pure lemon extract. The chia seeds take the place of poppy seeds which are often used in lemon cake. Loved this healthier version of lemon cake.

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This was a little drier than most pimento cheeses I've had. It only called for a tablespoon each of mayonnaise and low-fat Greek Yogurt, so I added one more tablespoon of the yogurt. I made it for my work lunches this week. I stuffed two tomatoes with some of the pimento cheese. I sent one home with daughter and I'll take the other for my lunch tomorrow. I tasted of the PC after making and it was really good. Bet it'll be even better tomorrow after the flavors mingle more.

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My son and I loved this chicken. It's so moist and delicious. It was great with the Vidalia-Honey Mustard Dipping Sauce page 128.

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This was delicious with the Sassy Slaw page 50. I tried putting it on a bun with the slaw but a little too much of the juice so it was hard to eat. I decided to just stir the slaw and pork together in a bowl and it was fantastic like that.

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Love this version of slaw and it was fantastic on the pulled pork tenderloin. Has a little sass from the addition of dijon and jalapeno.

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Daughter, son-in-law and I thought this was fantastic, although SIL didn't eat the gravy as he's not into gravy. Hubby took one bite and said it would have been good had I made it with beef. With all the other ingredients I don't know how he knew it was turkey. It had loads of diced cremini mushrooms and parsley, as well as a whole chopped sweet onion and a grated carrot, along with whole wheat bread crumbs, and an egg.

The mushroom wouldn't get thick with the 1 tablespoon of flour so we added a tablespoon of cornstarch to a little cold water and added that and it thickened up perfectly.

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Even hubby loved this. Since okra isn't in season here I used her idea of subbing some other veg and added extra corn and poblano pepper. Love that there are 4 kinds of pepper in this two a bit on the sweeter side and two hot - jalapeno, poblano, banana, and red chili. Since I couldn't find either the banana or red chili I used a baby yellow bell and a green tiny hot pepper. Delicious with the collards page 77.

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This is a little thinner than most honey mustard dipping sauces but loaded with flavor and delicious on the chicken on a stick from page 127.

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