Lisa Provost

I'm a mom of three girls, ages 22, 11 and 7 (yeah, I know... I was pacing myself). I really got interested in cooking about 15 years ago, not long after I got together with my husband - I decided I was going to be a GREAT wife! Well, he's gone, but I still love the kitchen. I don't always have the time to try new recipes or cook as much as I would like, but do as often as I can!
Margarita Pie
Rating: Unrated
Lisa Provost's rating

This is a great pie! For extra flavor, I added 1/4 cup tequila to the filling - very tasty. I found that chilling in the freezer was the only way to get this firm enough to keep its shape for serving, and it makes it even more refreshing. Also, I used a 10" pie plate and still had leftover crust (enough to make a miniature pie for the kids with no tequila). To make (2) 9x13 pies, triple the filling and only double the crust. Garnish w/salted lime slices (1/4 rounds) and a little dollop of extra CoolWhip. So pretty! Be sure to NOT just dump the pretzels into the food processor - you could end up with ALL the loose salt from the bottom of the bag! You want salty, but not THAT salty! Learned that one the hard way. :)

Southwestern Pasta Salad
Rating: Unrated
Lisa Provost's rating

I'm glad lots of you love this recipe - I do, too! I *always* use less oil, and lots more lime juice for extra flavor. Sorry about the confusing way the pasta quantity was posted - use only 8oz of pasta for the recipe! The flavors really are better if you can make it a day ahead, but I usually end up adding a little more salt the next day... somehow it disappears overnight. Use ditalini pasta if you can find it - lots of surface area to soak up the dressing, and very pretty! I think it's hearty enough to eat as a main dish, or you could add some grilled, cooled chicken. Top off the meal with a slice of cold Margarita Pie, and your tummy will be VERY happy!

Garlic Mashed Potatoes Secret Recipe
Rating: Unrated
Lisa Provost's rating

WOW! These are some great potatoes!! I really don't like the taste of raw garlic, so I used the equivalent amount of roasted garlic, and also substitued Italian seasoning for the oregano. These are fabulous and actually very easy and fast. Will definitely make again and again, especially when I want to impress!

Roasted Garlic without Foil
Rating: Unrated
Lisa Provost's rating

Who knew this was so easy?? I used my roasted garlic in the "Garlic Mashed Potatoes Secret Recipe" instead of raw garlic - to die for!! You could definitely get away with alot less oil! Really terrific to know how to do this!

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Cooking Light magazine's Mexican Chicken Casserole
Rating: Unrated
Lisa Provost's rating

Yummy! My 12-year old and almost-2 year old both really liked it (the adults did too!). I used green enchilada sauce, and it was a better fit for both visual and taste purposes. Will definitely make again.

Bubba's Best BBQ Sauce
Rating: Unrated
Lisa Provost's rating

OH MY GOSH!! Bubba, you rocked my world. This is sooo yummy, and very easy. Remember to cook slowly, and be patient - it will get thick. I took it to a family BBQ (of native Texans, no less) and everyone raved. Can't wait to cook ribs with it. This is my new favorite sauce!!

Lemon-Lime Cream Tart
Rating: Unrated
Lisa Provost's rating

This was okay, but not great. The color and flavor were both a little off - slightly grey and quite astringent. Not up to the usual standards of Cooking Light. In all, it seemed like a lot of hassle for a not-so-great result.

Grilled Asparagus
Rating: Unrated
Lisa Provost's rating

This is very tasty - I would never have thought to put asparagus on a grill. My husband had mesquite chips in the smoker box the day I tried this, and it added a new dimension to the flavor. I am the only person who really likes asparagus in my family, and while this didn't change anyone's mind, I enjoyed it very much!

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Slow Cooker Beef Stroganoff
Rating: Unrated
Lisa Provost's rating

This tastes really good, but I found that because I floured and browned the meat (which naturally thickens the sauce) and added fresh mushrooms (which absorb a LOT of moisture), I increased the water to a full cup and still would have been happy with a thinner sauce. I liked the flavor enough to give this another try - this time no mushrooms and with a full soup can of water. I also think I'll use traditional sour cream instead - the cream cheese tasted very good, but I think the texture of the sour cream will suit my tastes better. That's the beauty of this recipe - it's a great place to take off & tinker to your preferences!

Beef Tips
Rating: Unrated
Lisa Provost's rating

This is a great recipe for a chilly evening - very comforting & hearty. We ate it over mashed potatoes, and it was gone in a flash. Smells great while it's cooking, too!

Cranberry Hootycreeks
Rating: Unrated
Lisa Provost's rating

I made these cookies based on all the great reviews, and I must agree!! They were very easy and fast to mix. As great as they were, I love really vibrant flavors, so I will probably take the time to find UNsweetened dried cranberries next time, and will probably add a lot more than the recipe calls for. I'm just waiting for an excuse to give this mix to someone in a jar, as intended!

Apricot Pork Chops
Rating: Unrated
Lisa Provost's rating

Pretty good! This recipe tastes surprisingly homey - I think I expected a very exotic flavor. The effect is somewhere between a very subtle barbeque sauce and a fruity teriyaki or sweet & sour. This went together in a minute, and came out perfect in an hour. My family says they could go for this every couple of weeks or so - I'm going to try on boneless skinless chicken thighs, too. ** I used a light catalina dressing, and it didn't lose any flavor.

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