Anne Kruse
Anne Kruse
Give me FLAVOR!
Huddleston, VA (United States)
Joined December 29, 2010
Intermediate Cook
Active Chef, Top Reviewer, 274 CookEatShare points

About me

I'm trying to teach myself how to cook. It is going pretty slow. I never wanted to learn and just had no desire to cook. Now that I'm a mom I'm trying to cook for my family. Although, I cant just go into a kitchen and throw something together. I need food with a lot of flavor and recipes that don't need to be altered. I have no sense of what would be good with this or that (spices, seasonings, and etc). I have to follow the recipes to the T. If I'm going to take time to cook I want it to be something I will love. To make things hard on me though ( j/k : ) ) my husband is allergic to red meat, he hates cheese, vinegar, to much lemon (which I LOVE) and pretty much any type of condiment except for ketchup and barbeque sauce. He's really picky and trying to find something that inspires me to cook, that he will eat is tough. When we first got married he told me that if I cooked it he would eat it. So I fixed a pasta dish with Italian dressing, he gagged and spit it out! This is what I have to deal with! So, I'm always looking for a good poultry or fish dish! And I’m always looking for good tips and hints to make cooking easier for me.


  • Chef Smith
    Chef Smith
    Ooohhh and this one too
    Tandoori Chicken (Low- Fat)
    Servings 4
    4 skinless, boneless chicken breast (4 oz each)
    Juice of 1 lemon
    Kosher salt
    1/2 cup plus 2 tablespoons plain low fat yogurt
    1 tablespoon olive oil
    1/2 small red onion, roughly chopped
    3 cloves garlic, smashed
    1 2-inch piece ginger, peeled and roughly chopped
    4 teaspoons tomato paste
    2 teaspoons ground coriander
    1 1/2 teaspoons ground cumin
    1 3/4 teaspoons hot paprika
    2 tablespoons chopped fresh cilantro
    Cooked rice, for serving (optional)

    Preheat the broiler. Make shallow cuts in the chicken breasts with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.

    Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.

    Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.

    Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.
    • Anne Kruse
      Anne Kruse
      Thanks for these recipes I will definately try them. I have just gone on a new diet myself to help improve some of my health issues. I think some people call it the Atkins diet or maybe the Lupus diet...? Where you don't eat any flour/wheat...I just started though, it's very challenging...I love pasta and bread! Thanks again!
    • Chef Smith
      Chef Smith
      I cant remember if I posted this recipe on THIS site but reading about your husband's restrictions I immediately thought of this one...

      Chicken Breast stuffed with Herbed Couscous
      Servings 4
      1/2 cup couscous
      coarse salt and ground pepper
      1/2 cup fresh mint leaves, coarsely chopped
      3 tablespoons pine nuts
      2 scallions, thinly sliced crosswise
      1 teaspoon finely grated lemon zest
      1 tablespoon fresh lemon juice (from 1/2 lemon)
      2 tablespoons olive oil
      4 boneless, skinless chicken breast

      In a small saucepan, bring 3/4 cup water to a boil. Add couscous; season with salt and pepper. Cover, and remove from heat; let steam 5 minutes. Add mint, pine nuts, scallions, lemon zest and juice, and 1 tablespoon oil; season with salt and pepper, and fluff with a fork. Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast. Insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Stuff each breast with an equal amount of couscous mixture, packing it tightly. In a large skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Place in skillet, and cook until browned on one side, 6 to 8 minutes. Carefully turn chicken over, and add 1/2 cup water to skillet (a little couscous may fall out). Cover, and cook until chicken is opaque throughout, 6 to 8 minutes more.
      • Chef Smith
        Chef Smith
        I saw your comment about the blackened mahi. Fish tends to be chewy when you overcook it. Next time try sticking a metal skewer or a butter knife in the middle of the thickest part and stick it to the top of your upper lip and if it is warm then your fish is done...Learned this in the restaurant I worked at. Try that and see how it works for you...Thanks for trying my recipe!
        • Anne Kruse
          Anne Kruse
          Thanks for the tip!!! I will definitely try that.
        • Christine Palubinskas
          Christine Palubinskas
          Sandy ROCKS!!!!!!!!!!!!!!!!!! and I would eat your cooking

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