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Cheryl
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  • United States
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Tastestopping
1 Reply

Started this discussion. Last reply by Jill McKeever Apr 17, 2010.

Ingredient Question on a Red Curry
9 Replies

Started this discussion. Last reply by Pooja Nov 5, 2008.

Manicotti or Canneloni
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Started this discussion. Last reply by Mrs.W Jun 11, 2008.

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El Pollo Chicken (The Crazy Chicken)



One of my husbands friends makes this delicious chicken and was kind enough to share the recipe with us so we could try it.  It is quite tasty and will be a fantastic addition to our diner rotation.

We let the chicken marinade for 24 hours and cooked it low and slow on the BBQ.  We used Chicken Thighs as suggested and it was delicious!

Ingredients:

• 6 ounces pineapple juice 
• 2 tablespoons lime juice 
• 1 tablespoon white vinegar 
• 2 garlic cloves, minced 
• 1/2 teaspoon salt 
• 1/2 teaspoon dried oregano, crumbled 
• 1/8 teaspoon ground pepper 
• 1/4 teaspoon mild chili pepper, remove stem and seeds from chiles, finely minced (Anaheim or California) 
• 8 drops yellow food coloring (but accurate) (optional) 
• 1 tablespoon vegetable oil 
• 4 lbs frying chicken, cut up (we used thighs)
• Optional:  1/8 teaspoon cumin 
• Note: Some recipes call for juice from 1 orange & 1/2 lemon

After Marinade

Sprinkle with sea salt, Mexican Chile powder or paprika  before grilling – adds color & some flavor

Directions:

1. Marinate chicken in zip-lock bag over-night.

2. Reserve 1/4 cup marinade to baste while cooking, making sure the chicken cooks on both sides minutes AFTER basting the final time to avoid food poisoning.  

3. Grill over indirect heat, turning 4 times, 12 minutes each time.  Must reach 165 degree internal temperature.  Slow and indirect is best, but avoid over cooking and drying out meat.  

Serve with your favorite tortillas, rice, borracho beans and salsa.

Spanakopita Pie

Hubby bought his lunch at work (rarely happens) and they happened to have Greek Food that day, he brought home a square of the Chef's Spanakopita, which was done in a layered pie style instead of the triangles Hubby normally makes.

It was quite good and he asked the Chef for the recipe.  He happily complied and we tweaked it to our tastes and it is quite delicious!  The two pounds of Spinach sounds like a lot and it is a huge amount of Spinach.  It cooks down eventually but you cannot get it all in one pan.  Hubby microwaved it for 2 minutes and it cooked down enough to fit in our largest sautee pan.



1 large yellow or white onion
4-6 cloves of fresh garlic finely minced
2T fresh dill chopped finely
2T fresh basil chopped finely
2T fresh oregano chopped finely
2lb of fresh baby spinach (I know it sounds like a lot, but it will cook down)
½lb of Greek feta cheese
3 eggs beaten
fresh lemon juice to taste
2T olive oil
1/4 to 1/2 cup of Kalamata Olives, pitted
Salt and pepper to taste, *be careful when adding salt, the feta can be quite salty on its own.


Pre heat oven to 375 *

Heat the olive oil in a large sauce pan, and sauté the onions at medium high heat till translucent about 4 minutes.

Next add garlic, and the Dill, Basil, Oregano and Olives, stir frequently for a minute, and add spinach. Allow spinach to wilt and cook stirring occasionally till the liquid has evaporated about 8-10 minutes, then remove from heat and let cool.

Once the spinach is cool enough to handle, place on a cutting board and run a knife through it a few times (or use kitchen shears which is what I did)

Put in into a bowl and add the Eggs and crumbled Feta Cheese, mix well, and refrigerate for 30 minutes or so.


Take a 12” baking dish, coat it generously with melted butter using a pastry brush, and begin layering the phyllo into the pan one sheet at a time, making sure to butter each sheet. Use about half of the phyllo to form the bottom layer.

Spread the spinach mixture evenly throughout the bottom of the pan.

Use the rest of the phyllo sheets to finish the top layer and bake in the middle rack for about 45 minutes until golden brown and crispy.

Allow spanakopita to cool slightly before cutting it, it can also be enjoyed room temperature.

Soba and Sesame Noodles with Veggies Cheater Style


I love Soba Noodles and Sesame Chicken, but I was feeling kind of lazy so I decided to do it the cheater way and buy the Sesame Noodles from New Seasons, marinate my own chicken and saute some Zuchinni to give a bonus of veggies.

1 package pre-made Sesame Noodles (New Seasons normally has them or you can make your own). Here is a nice recipe
2 Zuchinni sliced in half then sliced into coins
1 bunch of green onions, sliced thinly
2 chicken breasts

Combine the following ingredients;
1/4 cup low-sodium soy sauce
1 tablespoon grated ginger
1 tablespoon sesame oil
2 scallions, thinly sliced (reserve remaining for topping the meal)
1/4 teaspoon crushed red pepper

Add your chicken breasts and marinate for 4 hours to overnight, the longer you marinate the more flavorful the meat will be.

Remove meat from marinade, pat dry and grill on your BBQ or a grill pan till done, let rest and cut into bite sized chunks.

While your breasts are resting, quickly saute the Zucchini in a non stick pan with a little oil, don't overcook you want them to still have some bite.

Mix the pre-made noodles, chicken chunks and zucchini together, top with sesame seeds and sliced scallions.

If the mixture is a bit dry, mix some peanut butter with water and/or hoisin sauce until hot and very liquid and pour into your mixture.

Beef Stock/Broth


My husband smoked a gorgeous Prime Rib last weekend, and I saved the bones to make stock.  I have never actually made Beef Stock before so I checked out the Interwebs and found a recipe by Emeril Lagasse that looked like a good start. I changed it a bit to suit my needs and it is indeed the best tasting Beef Brother I have ever sampled!

I cannot wait to make some Beef and Barley Soup when the weather cools down.

Ingredients

Beef bones, sawed into 2-inch pieces
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cups red wine
20 peppercorns
5 garlic cloves, peeled
5 bay leaves
1 teaspoon dried leaf thyme
Water

Directions

Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour (I used my Cast Iron Skillet

Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes.

Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot.

Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 8 hours up to overnight.

Strain the liquid and discard bones, place in a large bowl, refrigerate overnight.

The next day skim off any fat that has risen to the surface. .

Use immediately or freeze for later use.

Breakfast Pigs in a Blanket (Sausage in Crepes)


 
I was watching one of my favorite Food Network Shows, The Sandwich King, and he made this recipe.  I immediately knew I would ask my husband to make it for me the following weekend.  I cook during the week and hubby is my weekend Chef.  I love Pigs In a Blanket and this looked delicious!

I used Chicken Breakfast Sausage to make it a bit healthier.  It is served with an Apple, Blueberry Chutney which hubby made with his own spin.  It was very tasty and will be on our weekend breakfast rotation!

For the Crepes

3 large eggs
1 cup all-purpose flour
1 cup milk
2 tablespoons sugar
2 teaspoons melted butter
1 large pinch salt

Breakfast Sausages of your choice
Mascarpone Cheese
2 Apples, we used Honeycrisp
Chutney
4 TBL Butter
Cinnamon
Nutmeg
1/4 cup water
3 TBL Sugar
2 cups diced Apples
handful of Blueberries
2 TBL Orange Juice
Cook the above ingredients till softened

For the crepe: In a medium mixing bowl, whisk the eggs until smooth. Add the flour in parts, then slowly add the milk, sugar, melted butter and salt. Let rest for 30 minutes.

Add 1/2 cup of the batter to a 12-inch nonstick skillet and cook crepe on one side for 2 to 3 minutes before flipping. Repeat for the remaining batter.

For the sausage: Heat an oiled cast-iron pan over medium heat and brown the sausage on all sides until cooked through, about 8 minutes, then remove and reserve. 

For the sandwich build: Lay out the warm crepes and place a sausage in the center, add a dollop of Mascarpone on top and roll like a pig in a blanket. Place some apple compote on top.



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Jun 7, 2014
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Chicken and Vegetable Soup with Pasta

My Mom was diagnosed with Celliacs disease about 5 years ago, if she eats or even touches anything that contains Wheat, Rye or Barley, she can become ill for days. You would not believe how many foods contain Wheat, from Salad Dressing to canned…
Mar 26, 2014
Cheryl posted a photo

Turkey, Vegetable and White Bean Soup

I love making soup in the Fall and Winter and I have a Mom who has Celiacs so Gluten Free is a must, which this soup is!
Mar 5, 2014
Cheryl posted a blog post

Turkey Broth

I love making soup in the Fall and Winter months, something about the process I find really relaxing. I always start the process by making homemade stock, whether it is chicken, turkey, pork or beef.  I like that fact that I can add whatever flavors I like and can control the salt content, also I try to avoid added chemicals and stabilizers in the canned and boxed broths.  My secret and I cannot remember who taught me this, but save your onion skins and put them into the water along with the…See More
Feb 26, 2014
Cheryl posted a photo

Fresher and Better Hot and Sour Soup

Let me just say this is the best Hot and Sour I have made so far, it is fresher and better. The flavors are bright and pungent and the texture is amazing
Feb 20, 2014
Cheryl posted a photo
Nov 14, 2013
Cheryl posted a photo
Dec 6, 2010
Cheryl posted a photo
Sep 28, 2010

Profile Information

About Me:
I am a stay at home dog mom who loves to cook. My next door neighbor and stay at home kid mom started a blog and I thought it was cool, so I did as well. My husband and I both are really enjoying it. I cook ALOT!
My favorite foods are:
Anything with cheese, a good steak, goat cheese, ice cold milk, did I say cheese?
My favorite chefs/cooks are:
Tyler Florence, Paula Deen, however Bobby Flay is my favorite currently, my love comes and goes for all of them!
Do you have a food related website?
Yes
My website:
http://cookingdunkinstyle.blogspot.com/

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Cheryl's Blog

Turkey Broth

I love making soup in the Fall and Winter months, something about the process I find really relaxing. I always start the process by making homemade stock, whether it is chicken, turkey, pork or beef.  I like that fact that I can add whatever flavors I like and can control the salt content, also I try to avoid added chemicals and stabilizers in the canned and boxed broths.  My secret and I cannot remember who taught me this, but save your onion skins and put…

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Posted on February 26, 2014 at 3:41pm

Enter to win my SPAM Trivet

You are welcome to enter my giveaway to win a SPAM trivet, come on over!

Posted on July 20, 2010 at 2:10pm

Malted Milk Ball Cookies

These are the absolute BEST cookie I have ever eaten, seriously try them!

Posted on April 15, 2009 at 9:37am

Buttermilk Biscuits

I finally, after years of trying was able to successfully make biscuits, HURRAY!

Posted on April 10, 2009 at 8:42am

The Best Pecan Pie you will ever lay your lips on, Trust me!

Pecan pie is one of my absolute favorite pies, however the store bought ones with the layer of brown goo and few pecans is not my idea of a Pecan Pie. I like a solid layer of pecans (toasted please) and have a special ingredient which takes it over the top! I made two, one for Thanksgiving and one for me!



Everyone who tasted this pie said it was the BEST Pecan Pie they ever tasted! and I am sharing the recipe with you!





This recipe makes one pie

1 frozen Deep… Continue

Posted on December 12, 2008 at 9:34am — 2 Comments

Comment Wall (17 comments)

At 8:54am on April 20, 2008, Roma gourmet said…
Welcome Cheryl!
Do you love Italian cuisine?
If you like it, please check out my website:
Roma gourmet
with Italian recipes and nice dish photos
and let me know if you like it!
Have a great day
Roma gourmet

At 11:47am on April 21, 2008, Jill McKeever said…
Welcome Cheryl!

You're doing a good job on your blog - keep up the good work!
I'm so glad you joined us. Be sure to head over to the Forum and Introduce yourself to the rest of the community. We have a cool group of folks here. Please make yourself comfortable, mix & mingle and have fun!

If you have any questions about the site or community, contact me.
At 3:46pm on April 28, 2008, Charles McKeever said…
Welcome Cheryl. I'm the main technical guy here at Great Cooks Community. Please make yourself at home and let me know if you need anything. Jill and I are glad you're a part of the community.
At 4:09pm on April 28, 2008, Cheryl said…
Thank you so much, I have not had much time yet to check it out, but this week I shall!
At 12:57pm on May 14, 2008, Pam said…
Hi Cheryl,

Thanks for introducing me to Great Cooks. I am off to the library & for a walk at the reserve with the kids... It's so warm outside!
At 3:37pm on May 14, 2008, Crystal said…
Hi Cheryl!
You've got some great looking recipes on your blog. We are having our annual Memorial Day/Crystal's birthday party next weekend, and we always have a big cookout. My sweetie is like yours - Master Of The Grill. ;-) I'm going to show him your hubby's recipe for chicken legs, so we can try it out!
At 11:39am on May 31, 2008, Clive Berkman said…
Thank you so much....I am still learning and its been 30 years
At 1:38pm on June 1, 2008, Hetal said…
Hi Cheryl...welcome.Visited your blog,you have a wonderful blog,left as comment there.
At 1:56pm on June 1, 2008, Hetal said…
I have marshmallows at home,will definitely try this recipe..:)
At 6:23pm on June 5, 2008, Hetal said…
Hi Cheryl.....hey we both have the same page.he...he!!

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