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

3 recipe(s) reviewed. Showing 1 to 3Sort by: Title | Date | Rating

Southern Living Slim Down South Cookbook: Eating well and living healthy in the land of biscuits and bacon

By Carolyn O'Neil, Southern Living
Oxmoor House - 2013

I checked out this book from my local library and had to order a copy of my own. The mac and cheese gets the smoke from the smoked gouda cheese and smoked ham. A little cayenne in both the cornflake topping and the cheese sauce adds a little kick. Other cheeses involved are low fat cheddar and low fat cream cheese. It's gets a makeover with fat free evaporated and skim milks. Delicious with a capitol D.

useful (1)  

While this was very good I prefer Bobby Deen's way with lightened up pimiento cheese. I do like the idea for making cracker spoons to serve the cheese for an appetizer at a party.

useful (0)  

We all loved this fried chicken. My Mom always fried her chicken in a skillet instead of deep frying. The book says it's a bit healthier this way since you don't use as much oil. It has you coating in a mixture of all-purpose and whole wheat flours and some spices. Then in fridge on a rack over a sheet pan for while. You take it out 30 minutes before frying. I used a cast iron skillet. You turn the chicken every 5 minutes for a total of 25 minutes. Mine didn't seem completely done at that point so I did another five minutes. It was perfect. You let drain on a paper bag for another 5 minutes. I used paper towels instead.

useful (0)