cook's profile


Janice
 
Home Town: Rifle, Colorado, USA
Living In: Littleton, Colorado, USA
Member Since: Oct. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Kids, Quick & Easy, Gourmet
Hobbies: Needlepoint, Hiking/Camping, Camping, Walking, Fishing, Photography, Reading Books, Wine Tasting
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Spooky Witches Fingers
About this Cook
I am a "retired" scuba instructor who has lived and worked in places like Hawaii, Palau (near the Phillippines), and St. Thomas. I am now married with 2 beautiful children, Abby who is 3 and Elijah who is 6 months. Although I love the ocean and used it as an office for awhile, I grew up in the mountains and that is where my heart lies. We are living in Florida now, but I hope to move home to Colorado soon.
My favorite things to cook
I love to cook just about anything from comfort food to gourmet meals. My daughter and I make pancakes together at least once a week, and I look forward to each new batch.
My favorite family cooking traditions
When I was growing up my mother, brother and I would make and decorate tons of Christmas cookies together. We did this from before I can remember until I got married and started a family of my own. I've already started to continue this tradition with my own kids. Some of my fondest memories are of sitting around the kitchen table frosting sugar cookie cut-outs while listening to Christmas carols. Hopefully my children will say the same thing when they are older.
My cooking triumphs
3 years ago I made my first Thanksgiving dinner for 14 people. We have a small family, so that was a lot! I made everything from scratch, even the pie crusts. I somehow managed to get everything cooked perfectly and on the table on time. Everybody raved about the food and we all had a great holiday. My daughter was 4 months old at the time.
My cooking tragedies
2 days ago! As I look back on it, it is clear to me that both of my kids obviously wanted pizza for dinner rather than the stuffed chicken breasts I had planned. After an hour and a half of trying to pull this fairly simple dish together I had 3 destroyed chicken breasts and still one more to pound out, my apple had been out so long it was brown and mushy, my grated cheese was partly melted and seperating and I still didn't have a side dish. I had cleaned up 2 potty accidents, changed a diaper, and had put my daughter in 2 time-outs (not for the accidents). I finally gave up when my daughter tried to "taste" the raw chicken as I was trying to keep my son from sampling the bottom of my shoe. My husband came home 5 min. later to a very frazzled wife and a very happy daughter chanting "we're having pizza for dinner!"
Recipe Reviews 25 reviews
Pork Tenderloin with Mustard Sauce
I had no time for marinating, so I just browned the tenderloin in my dutch oven, threw in the marinade and baked in the oven for about 40 min. The flavor was really yummy. I can only imagine how much more yummy it would have been if I had had the time to marinate it. I was a little skeptical about how well the sauce would go with the semi-sweet/salty pork, but it was a wonderful compliment! I hate using mustard powder, so I tried what another reviewer did - I used some spicy brown mustard, a little dijon, and a spoonful of horseradish. WOW! I couldn't get enough of it. Thanks for a great recipe.

0 users found this review helpful
Reviewed On: Dec. 21, 2008
French Country Bread
I love making bread with a starter - it adds a much deeper flavor. The first time I made this bread, I found it to be a little flat and one dimensional in flavor. The second time I made it I used an overnight starter, but replenished it with 1/2 cup water and 3/4 cup flour in the morning, and then left it out about 3 more hours. I also only used 1 tsp. of yeast instead of 2. This caused the rise time to be a bit longer. (2 hours on the first rise and about 1 hr 15 min. for the second.) It's a little more time consuming, but the starter and the longer rises is where the more complex flavor comes from. I also upped the salt to 1 Tbsp. sea salt and used a stone ground whole wheat flour from my health food store. (The kind you have to store in the freezer.) The bread came out delicious. My husband loves it. For those who want a crisper crust try steaming your ovens in the first few minutes of baking.

1 user found this review helpful
Reviewed On: Dec. 21, 2008
Awesome Sausage, Apple and Cranberry Stuffing
This recipe is so yummy. I've taken the advice of other reviewers and used Jimmy Dean Sage Sausage. I always use fresh herbs for holiday cooking. The addition of fresh sage with the sage sausage was a little much though. Next time I'll do one or the other. I staled my own sourdough bread cubes, and I have to say I prefer french bread for this stuffing as there are already so many strong flavors in it. I left out the liver because I don't like it, and even though I only put in a little bit of the rosemary, I'll leave it out next year. I just don't like it. I used a Honey Crisp apple because it would not get mushy. I didn't stuff the bird and so used a lot more broth than the recipe calls for. Also, next year I will try to add an egg to help with binding. The only real mistake I made this year was I followed the advice of another reviewer and put everything together except for the broth the day before and then added the butter and broth just before cooking. My bread cubes got soft just sitting in the fridge with the other ingredients. If you need to make this ahead of time, I recommend keeping the sausage mixture separate from the bread until you are ready to either stuff the bird or bake it in the oven. Great recipe and easy to alter to make it your own.

1 user found this review helpful
Reviewed On: Dec. 2, 2008
 
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