Boxermom

Southern Pimento Cheese
Rating: Unrated
Boxermom's rating

If I could give this 10 stars, I would. This is phenomenal! After eating the store bought all my life, I knew there had to be something better than that . I found a guy at a farmer's market who sells it homemade but he was charging $8 for a tiny container. After much griping from the hubby about spending that much on pimento cheese every week, I finally decided to try it myself & I am so glad I did. This blows farmer's market guy out of the water. The 1 tiny change I made was that I just used a hand mixer to mix the cream cheese, Mayo & spices. I folded in the grated cheese, jalapeno, & pimentos so it would maintain a chunky texture.

Shredded Chicken Tacos
Rating: Unrated
Boxermom's rating

This had a really authentic taste. I just moved from Texas where you could get Mexican street tacos on every corner to Memphis, TN where all the Mexican food is so americanized. So I have really been missing those flavors. I did manage to find some blue corn tortillas at a specialty store & they were amazing with this mix. Like most people, I did not have the goya products nor the adobo but there is a really simple recipe on this site for the adobo mix that is amazing. I believe its called Traci's adobo seasoning. Since its just me & my hubby we had a lot of chicken mixture left over. We warmed it up the next day & made the most awesome nachos ever with it.

Jalapeno Green Onion Ale Corn Bread
Rating: Unrated
Boxermom's rating

I made it exactly as is with no changes and it was awesome! Actually I take that back..I didn't have buttermilk on hand so I soured some regular milk with vinegar which is always a great substitute when you run out of buttermilk. The cornbread was a little sweet but not too sweet & a little spicy but not too spicy. The balance was perfect. I made this to go with chili and it was a great combo together. I will definitely make again & will not change a thing.

Classic Waffles
Rating: Unrated
Boxermom's rating

These waffles are absolutely amazing! The only small change I made was extra vanilla since I love vanilla and alot of reviewers suggested to add more. Luckily I mixed my dry ingredients first before I started with the wet because I quickly realized I was going to have way too much batter for just me and my boyfriend. I took 1 cup of the dry ingredients and put in a zip lock bag for a future time then halved the butter, milk and eggs but kept the vanilla at a full tsp. Also to cut down time and dirty dishes to warm milk and melt butter separately, I just kept the milk in the glass measuring cup, stuck my butter in it and put it in the microwave together for 45 seconds. I plan on mixing up more of the dry mixture to store because these are definitely going to be a weekend staple!

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Chef John's Perfect Prime Rib
Rating: Unrated
Boxermom's rating

We followed this recipe very closely. Simply put..AMAZING! The herbs & resting time are the only minor changes we made. We slathered in alot of butter as suggested. Our local Kroger had an awesome course sea salt and herb de Provence mixture that we used. However it was an herb infused salt so it was more salt heavy than herb heavy so we did add more herbs to it as well. He is right when he said the more salt crust the better. You can't overdo it. After covering it with our salt/herb mixture we then put even more regular coarse sea salt all over it. It gives a great looking finished product but you really don't taste all the salt. We used a remote meat thermometer probe that we could monitor without opening the door and we actually didn't need the entire 2 hour resting time. We pulled it at the temperature we wanted which was about 130. I would recommend one of those thermometers just to ensure the temp you desire. This was our Christmas meal and everyone was truly impressed! Thank you Chef John!

Slow Cooker Turkey Breast
Rating: Unrated
Boxermom's rating

Ok so I know I shouldn't give this 5 stars after I made a change to the recipe but I am anyway. I typically always make a recipe as written first before I do anything differently. However, I guess I read so many reviews first where people had covered it in butter before pouring on the onion soup mix that in my head it became part of the recipe. Only after I came back to write a review after my 3rd time of making this in the last 2 months did I notice that butter was never even called for. But now I will always use it because it's so amazing. So basically I kept everything the same except I covered in softened butter before I covered it in the soup mix. Also, since every time I have made this was on a work day, I didn't have time to cook on high for an hour then turn to low for 7 hours before I left for work, I have always started it on low at 7:30 am and have come home to a delicious, fall off the bone turkey at 5:00. This will be in our rotation at least every couple of weeks now. The juices make an amazing gravy. The leftovers make a fantastic Turkey pot pie as well.