outdoorlover
Intermediate Home Cook
Grant AL
Grant AL
joined June, 2007
What's for dinner?
Vince's Crock Pot Chicken Cacciatore
Vince's Crock Pot Chicken Cacciatore
I retired in 2005. I am an RN, and had worked in various hospital departments, hospice, and health insurance. I enjoy gardening. Home grown veggies and herbs are great for cooking! The ground here in AL is totally different from the sand I gardened in successfully during 37 years in Florida. I will have to re-learn everything about growing! Update: not doing well at this! Even most of my native plantings have died. For several years in FL I had a large garden, which provided enough veggies for canning and freezing. I also had a dairy cow (filtered our milk and made butter), a few cows for butchering, and chickens (for eggs). Back then I did some baking including all of our bread, but I never bake anymore because I don't want the extra calories!
I also enjoy reading and browsing the internet. I adore animals, domestic and wild.
Most especially, I look forward to time spent with family, which always means out of state travel. The grandkids range in age from 8 months to 18 years! I don't know if that keeps me young or makes me old faster!
Recipes I've Posted (all 231)
I like a variety of foods, though I try to lean heavily on low fat, low sodium. I rarely use salt when I cook, and never have it on the table. If I saute, I always use olive oil, as a spray or in the smallest amount feasible. I have created my own seasoning for meat, chicken, and fish. It's heavy on paprika and also contains a wide variety of other herbs and spices. I based it on the NW "potlatch" and Memphis-style rubs. It's especially great on salmon and pork ribs. Some favorites are sashimi (can't get THAT here!), Mediterranean, and almost anything grilled. I really like potatoes and breads.
My Most Recent Ratings
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Swiss Chard SauteMade it almost exactly, only change was using grapeseed oil instead of butter, and the last minute or two I placed smoked pork tenderloin slices (leftovers!) on top just to get warm. I'm sure the slight smokiness from the pork contributed to the flavor, but this was delicious. My husband loved it too. And with greens, carrots, potatoes, and pork all in the same pot we had all our bases covered, a colorful plate, and easy clean up. I made it a favorite & will definitely make again! Thank you, thank you, thank you!!
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Mediterranean Lemon ChickenLoved the flavor the lemon gives to this low saturated fat chicken. I served it with quinoa mixed with peas
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Pork Tenderloin with White Beans And SpinachI used fresh rosemary
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Dutch Oven VenisonThe seasonings give this venison fantastic taste that's not at all gamey. I had no juniper berries, so used about 1/3 c gin in their place. I served a delicious brown rice blend and mixed veggies with this. I'm anxious to get more venison now, so I can make this again!
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Baked FishThis was an easy to prepare, tasty, and healthy dish. My note: Occasionally substitute parsley, oregano, tarragon, basil, dijon mustard for the dill. One serving: (prepared with perch) Calories: 119, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 104 mg Sodium: 131 mg, Carbohydrate: 0 g, Fiber: 0 g, Protein: 23 g
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Pepper Rubbed Pork ChopsToo peppery; the pepper overpowers the other flavors. I'll use 1/3 of the amount next time. Easy, and fits into the South Beach diet plan.
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Supreme Green Beans and TomatoesI wanted to make a side dish using diced tomatoes but had no green beans. I substituted a can of rinsed black-eyed peas. I also skipped the bacon, using olive oil to saute the onions
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Farfalle with Tomato And BrieVery tasty, but next time I'll use a higher percentage of brie to make it creamier and add more brie flavor. I served with tossed salad and pork chops.
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Pork Chops with White BeansI used my own seasoning concoction, canned beans and canned diced tomatoes, and reduced the broth. This reduced the cooking time to one hour (for thick chops). Would go well with pasta or rice, but needs neither. A tossed green salad on the side is great.
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on Friday, May 03, 2013
on Tuesday, July 20, 2010
on Friday, January 25, 2008
on Sunday, November 18, 2007
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Thanks for the comment. The black eyed peas sound like a wonderful substitution for the beans. You should post it on BigOven! I like your approach to healthy cooking.
5 years, 6 months, 5 days, 19 hours, 1 minutes ago
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I like a variety of foods, though I try to lean heavily on low fat, low sodium. I rarely use salt when I cook, and never have it on the table. If I saute, I always use olive oil, as a spray or in the smallest amount feasible. I have created my own seasoning for meat, chicken, and fish. It's heavy on paprika and also contains a wide variety of other herbs and spices. I based it on the NW "potlatch" and Memphis-style rubs. It's especially great on salmon and pork ribs. Some favorites are sashimi (can't get THAT here!), Mediterranean, and almost anything grilled. I really like potatoes and breads.
