Jenn T. Profile - (10636663)

cook's profile

Jenn T.

Jenn T.
Home Town:
Living In: Fair Oaks, California, USA
Member Since: Oct. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Sewing, Gardening, Camping, Biking, Walking, Fishing, Photography, Reading Books, Music, Wine Tasting, Charity Work
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Authentic Italian Breakfast of Osso Bucco Cannelloni with Tomato, Onion and Parmesan Poached Egg
Peaches 'n Cream Sugar Cookie Bar
Slow-Cooked Caribbean Pot Roast; my winning recipe in Healthy Cooking Jan/Dec 2010 issue
Healthy Cooking's photo of my Caribbean Slow Cooked Pot Roast
Grand Prize winner for Healthy Cookings "Easy and Healthy Suppers" contest!
About this Cook
My name is Jenn and I live with my boyfriend Josh along with our little girl Kaia who was born the summer of 2006 and our epileptic four-legged furry kid Raider. I began cooking around the age of twelve for my parents and self and since then have only grown to love the art even more! Since the age of fourteen I have worked in the food and beverage industry, mainly in restaurants creating within myself quite a little foodie monster. In April of 2007 I became a member of Cooking Contest Central where I began my recipe contesting. I have had quite a few wins so far and don't plan on stopping! My mantra is you can't win if you don't enter! In March of 2009 I received a diploma in Professional Catering from Penn Foster Career Institute and in August of 2010 began My Kitchen Kreations To You, personal cook and catering services.
My favorite things to cook
I am not an artist, but I view a whole fresh chicken breast as a blank canvas with so much opportunity. Most often I like to create new stuffed chicken ideas, the possibilities are endless. Same thing, for me, with risotto. Once again a canvas for you to show your creations. It did take some time to master the art of cooking risotto itself properly, but that challenge was overcome! As of lately I am really into different ethnic cuisines and learning all I can about them; Asian, Meditteranean, Jamaican and Caribbean...
My favorite family cooking traditions
Really this is where it all began. Not so traditional, or maybe so, but early in high school I began to cook dinner for my family while they were getting home from work. It was a helpful thing to do and once I got started I found I really like it and did a good job at it. The meal did always consist of either chicken breast or ground turkey, but also always versatile and flavorful.
My cooking triumphs
One summer I grew a variety of tomatoes (Early Girl, First Lady II, Better Boy, Beefsteak and Bonnie Original) and found myself with almost too many, if that's possible. After doing a little research, I learned it was actually pretty easy to make your own marinara. This most definately took a number of steps but was worth the process and I was proud. Usually I am not one to cook with meat other than your plain 'ol white meat, but I found that I do have a wild side. It was going to be burgers for dinner and I felt like one with some blue cheese. Browsing the store I came along buffalo and went with it. A blue cheese stuffed buffalo burger was the result and a delicious one it was. Here again, not familiar with the meat of tri-tip, I decided to go out on a limb for my boyfriend. It could not have been more simple, I trimmed the sirloin bottom roast with ease and placed it in the crock pot along with a mixture I created. It cooked all day and was eaten gone!
My cooking tragedies
On a cold night in early Fall, nothing can be more comforting than a cheesy macaroni casserole. I made my cheese sauce from scratch and it was seasoned perfectly. Once I began browning the ground beef, Kaia decided to demand immediate attention. While giving her my all, I simultaneously season the meat with salt. Once the meat was cooked I gave it a taste and thought I might have grabbed a chunk of sea salt by accident. Knowing I still had more ingredients to combine with the meat and then bake it off, I was hopeful the dishs' seasoning would balance out. No go and no macaroni casserole that night, just a sore tongue.
Recipe Reviews 5 reviews
Pan Fried Halibut Steak with Light Green Sauce
With the exception of using chicken broth in place of wine and adding a tad more cream, this may have been one of the best fish dishes we have ever tasted. I would order this over and over in a restaurant.

5 users found this review helpful
Reviewed On: Dec. 4, 2007
Crumb Apple Pie
I was so proud how well this pie turned out at Thanksgiving this year. I am a bit new to baking in general. I took picture of it I thought it looked so good! We served it along with some French Vanilla ice cream.

1 user found this review helpful
Reviewed On: Dec. 4, 2007
Creamed Spinach
This dish was way too yummy. I added a few extra indregients(cream and ricotta cheeses), topped with both shredded and grated parmesan cheese and baked it off in the oven until bubbly and golden. I also subtituted the whole milk with evaporated milk and used an extra 1/4 cup of it.

59 users found this review helpful
Reviewed On: Dec. 4, 2007
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