Meet Debbie Dewees, our honorary Food Channel Facebook Fan number 10,000.
The Food Channel recently passed this milestone on our Facebook Fan Page (as you can see in that box over on the right side of our home page) and we asked our fans to tell us a little bit about themselves and why they wanted to be our honorary Ten Grand Facebook Fan.
After careful consideration, we chose Debbie Dewees, of Gilbert, Arizona.
Debbie, 47, is married to Seth, whom she describes as a “finicky” husband who prefers basic meat-and-potato meals centered around steaks, chicken and pork. She has a 23-year-old son, Shawn Bedard, and daughter-in-law, Megan, both currently serving their country in the U.S. Air Force.
Debbie, who works in real estate, enjoys cooking all kinds of foods. Her own personal favorites are lasagna and mac & cheese, dishes she mostly gets to eat on her birthday (see: finicky husband).
She grew up and lived in Vermont for basically her whole life. She just moved to Arizona in January, to finally get away from all the snow and cold weather. “We picked a good winter to escape from,” Debbie said. “We got a foot of snow on the day we moved.”
Debbie’s been a fan of The Food Channel for about a year, she says. She enjoys the food trend articles and recipes—one of her favorites is our Easy Shrimp Scampi and Spinach Fettucini, which they just tried recently. “I didn’t have any spinach, so I added frozen peas instead,” Debbie told us. “And I used dry cooking sherry instead of white wine. Delicious! Hubby ate it all,” she says. Deb also offered praise for our Golden Peach Margarita recipe.
Among the Dewees’ favorite dining out spots in Gilbert is Cantina Laredo. Back in Vermont she and Seth liked to dine at the Blue Paddle Bistro and Chow!Bella.
Debbie was generous enough to contribute a couple of her own favorite recipes, which you can check out below. They sound really good.
Thanks, Debbie, for being a fan. And congrats for being chosen as our honorary Number 10,000.
MAPLE MUSTARD SALMON
Any size salmon steak, filet, etc.
Spread Maine Maple Mustard on top
Add crushed Pecans
Bake in oven at 350 for 35-40mins – checking throughout cooking time to make sure not over done.
Sometimes wrap in aluminum foil to keep super moist.
Super easy!! and VERY yummy!!
GRILLED BABY RED POTATOES
Baby red potatoes, cut into 1″-ish cubes (leave skin on)
Mix in zip lock baggie – olive oil and your favorite dry spices (I use a Caribbean BBQ spice)
Place cut up potatoes on aluminum foil, baste until all spice/oil mix has been used
Seal top by folding over itself – double or triple wrap so no leaking occurs – throw on grill, cook until done. Never really noted the time – guessing 30-40mins over lower heat.
May want to check on doneness during grilling time.
