• Joined November, 2009
  • Intermediate Home Cook
  • 0 medals this month
  • 5 medals lifetime

I'm a recently retired (22 years) AF veteran, starting a new phase in my life as a civilian.  Although retired from the AF I am working now on my second career and adjusting to civilian life.  I love cooking and creating new recipes, or updating old favorites.  Next to cooking, I love hitting the road and feeling the wind on my face on my Harley.  Our latest venture is building a rustic cabin on 40 acres in the Rocky Mountains.  I'm excited to try my hand at rustic cooking (open fire, wood stove, etc.).

I could be a mouse; I love cheese! Cheese is my go to snack/comfort food.  All things cheesy (including jokes) turns me on.  That being said I enjoy cooking versus baking and savory versus sweet.  Forget the dessert and give me extras on the entrees.  

I constantly struggle with trying to be healthy (aka lose weight) and my love for all that is creamy, rich, decadent and loaded with fat and calories.  So I try to cook healthy versions of my favorites or I try to portion control.  Most of the time I'm not very succesful but I keep trying.

I starting cooking when I was eight years old, I surprised my family with Boeuff Bourgiuignon.  Only I didn't have beef so I used venison, and I didn't have burgundy so I used another red wine.  I pulled out the china and served my family.  It turned out fabulous, so started my love for cooking.

My mother was great at using leftovers, so I learned to master the art of reinventing the leftovers.  It has passed on to my daughter who has her own blog. Cooking is probably the only thing that isn't dysfunctional about my family

My Most Recent Ratings

Teriyaki Steak with Grilled Jalapeno and Pineapples

Teriyaki Steak with Grilled Jalapeno and Pineapples

[I posted this recipe.] — TheKitchenWitch 5/2/2010
Stuffed Portabella Mushrooms

Stuffed Portabella Mushrooms

[I posted this recipe.] — TheKitchenWitch 1/24/2010
Chicken Fried Venison Steak

Chicken Fried Venison Steak

[I posted this recipe.] — TheKitchenWitch 1/14/2010
Reduced Fat & Calorie Creamy Italian Dressing

Reduced Fat & Calorie Creamy Italian Dressing

[I posted this recipe.] — TheKitchenWitch 1/10/2010
Chicken & Broccoli Alfredo

Chicken & Broccoli Alfredo

[I posted this recipe.] — TheKitchenWitch 1/10/2010
Buffalo Ranch Buttermilk Dressing

Buffalo Ranch Buttermilk Dressing

[I posted this recipe.] — TheKitchenWitch 1/3/2010
French Onion Soup with Mushrooms and Prime Rib

French Onion Soup with Mushrooms and Prime Rib

[I posted this recipe.] — TheKitchenWitch 12/27/2009
Prime Rib with Roasted Garlic, Horseradish and Rosemary Crust

Prime Rib with Roasted Garlic, Horseradish and Rosemary Crust

If you like you add beef consomme to the roasting pan and use it to make a nice au jus. I BBQ sauce on them for a quicky meal. If you don't have steak seasoning you can substitute 2 tbs cracked black pepper mixed with 1 tbs kosher salt. [I posted this recipe.] — TheKitchenWitch 12/26/2009
Leah's Favorite Roasted Carrots

Leah's Favorite Roasted Carrots

If you want a real kick, ubstitute regular chili powder with chipotle or ancho chili powder, or you can add some cayenne to the mix, maybe even chop up a jalepeno. The orginal recipe is from eatingwell.com September/October 2009. [I posted this recipe.] — TheKitchenWitch 12/26/2009
Stilton stuffed dates wrapped in bacon

Stilton stuffed dates wrapped in bacon

[I posted this recipe.] — TheKitchenWitch 12/21/2009
Zesty Shrimp with Walnut Pesto Linguini

Zesty Shrimp with Walnut Pesto Linguini

[I posted this recipe.] — TheKitchenWitch 12/20/2009
Turkey stock

Turkey stock

Stock can be made a day ahead and refrigerated. It makes it easier to remove the fat solids. The stock freezes well for up to 6 months. [I posted this recipe.] — TheKitchenWitch 12/20/2009
King's Hawaiian Bread

King's Hawaiian Bread

If you prepare this in a bread machine, spray the top with cooking spray. This dough is a big riser. [I posted this recipe.] — TheKitchenWitch 12/20/2009
Spiced Marinated Olives and Mushrooms

Spiced Marinated Olives and Mushrooms

[I posted this recipe.] — TheKitchenWitch 12/20/2009
Insalata Caprese Kebabs

Insalata Caprese Kebabs

[I posted this recipe.] — TheKitchenWitch 12/20/2009
Chai Tea Mix

Chai Tea Mix

You may choose to omit the French vanilla creamer, and use 2 teaspoons vanilla extract instead. To do so, mix the vanilla into the sugar, let it dry, then break the sugar into small lumps. Follow the same procedure as above. You can spice it up even further by adding 1 teaspoon nutmeg and allspice, and 1/4 teaspoon white pepper." [I posted this recipe.] — TheKitchenWitch 12/20/2009
Gluhwein, Mosel Style (Mulled white wine)

Gluhwein, Mosel Style (Mulled white wine)

You can also prepare this in a crockpot, it is great to serve when entertaining. [I posted this recipe.] — TheKitchenWitch 12/14/2009
Hot Buttered Rum

Hot Buttered Rum

[I posted this recipe.] — TheKitchenWitch 12/13/2009
Crockpot Enchilada Casserole

Crockpot Enchilada Casserole

[I posted this recipe.] — TheKitchenWitch 12/10/2009
Pasta with Sausage, Fennel & White Truffle Oil

Pasta with Sausage, Fennel & White Truffle Oil

Try replacing the sausage with guanciale or pancetta and add spinach to the last cooking phase. [I posted this recipe.] — TheKitchenWitch 12/6/2009

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Thanks so much for the 5-star review on iTunes! I was curious though -- you mention that BigOven's not as big as many other recipe sites -- did you know that our 200,000+ recipes is about 3 times bigger than AllRecipes and about 8 times bigger than Epicurious, and about 7 times bigger than the Food network's site?

2 years ago    stevemur

oh!! i love cheese too!! thanks for the welcome. I have a cheese bread recipe, "pao de queijo", i will post it and i think you would love it!

4 years ago    henny10

Hi! Thank you for your comment on my page. I love cheese as well :)

4 years ago    melissadunham

Thanks for your tips! Plan ahead meals are a definite must!

4 years ago    Srowlandyum123

Thank you for welcoming me. I also am loving this site even though i have just signed up for it. I am always up for some new and interesting recipes. I will definitely check out that blog when i get some free time; im in the middle of finals right now so things are kind of hectic, but when things slow down ill get some recipes up and do some more looking around.

4 years ago    ethandixon

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