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Trish
 
Living In: Kansas City, Missouri, USA
Member Since: Aug. 2005
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Scrapbooking, Hiking/Camping, Biking, Walking, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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About this Cook
A fun, focused girl who's not afraid of adventure! Currently attending college, studying sports medicine/athletic training and nutrtion. My paying job is cake decorating. Very fun! I like to be active which includes going to the gym, dancing, studying martial arts, and praticing yoga. Love sports (basketball and football)!! Member of the Phi Theta Kappa International Honor society and also involved with volunteer work. Love to travel and experience new culture and ideas (especially new foods!). Very well-rounded, educated, and open-minded individual. Just me!
My favorite things to cook
Well, I have a sweet tooth so natrually anything sweet! Like to bake...cookies, cakes, pies, whatever. Also love to prepare southern cuisine, especially soul food. I spent a good deal of time growing up in Kentucky so southern cooking is in my blood! But I'm so versatile in my tastes that I really enjoy anything.
My favorite family cooking traditions
My grandmother makes the best chicken casserole, chicken and dumplings, and this incredible vegetable dip. My mother is known for her potato salad and homemade chicken and vegetable soup. She also prepares a few German dishes that are a part of her family.
My cooking triumphs
My first slow-roasted chicken was incredible!! Fell right off the bone! When I finally learned to master white gravy from scratch...still working on the biscuits :) my first chocolate cake...it was heavenly!
My cooking tragedies
first time I attempted biscuits and gravy from scratch...I was 12 years old I think and even the animals would't touch it :(
Recipe Reviews 49 reviews
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Scrumptious Salisbury Steak in Mushroom Gravy
I tried this recipe for the gravy, not the meat patties since I already have a certain way I like to make mine. I didn't have buttery crackers so I just used some Panko bread crumbs like I always do...and instead of fresh onion I added a little Lipton's Beefy Onion Soup Mix (combined with about 1/3 C. natural beef stock) to the mix. That takes care of the salt, so I just add a little fresh cracked black pepper. I did follow the advice of some other cooks and used some beef stock in place of some of the milk for the gravy, and I still think it's too milky. This would be great over a chicken fried steak perhaps, but not so much with this type of beef. I really prefer the 'beefy' type of gravy with this recipe. I ended up adding about half a can of cream of mushroom soup (was trying to avoid doing that) to even out the flavor...and that helped out a lot. Sorry, I know I didn't stick with the recipe but I can already tell you the 'milkiness' of this gravy is not what I prefer with Salibury steak. So after the changes I made I will give it 4 stars b/c it is still pretty good that way.

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Reviewed On: Oct. 21, 2009
Jenn's Out Of This World Spaghetti and Meatballs
Love these meatballs, Jen! Instead of Italian bread crumbs I use a mixture of Panko bread crumbs and corn muffin mix (half and half of each). Just a preference...not a huge fan of regular bread crumbs. The corn muffin mix really makes the meatballs moist. I also cut the parm cheese by about half simply b/c I'm not a huge cheese fan...so this is the perfect amount for me. I just use dried parsley instead of fresh (that's what I usually have), and I add a little powdered garlic and extra salt to the meatball mixture. For the sauce, I start with one can of diced tomatoes (garlic and basic if I have it), one small can of tomato sauce, and then one small can of paste. I use dried oregano and cut way down on the sugar (only about a Tbsp. or so). I then add a bottle of Newman's Own marinara sauce to the whole mix. I've tried it both ways (like the original recipe) and they are both great...I prefer to add the bottled marinara sauce as it adds richness and cuts down on time. This is usually a Friday night meal, and I usually don't have much time on Fridays to cook. Love this recipe, thanks!

0 users found this review helpful
Reviewed On: Oct. 16, 2009
Wheat Germ Whole-Wheat Buttermilk Pancakes
These are very good whole-wheat pancakes. I just tried a recipe yesterday, from this site, that were similar but had a little while flour and whole wheat flour along with the wheat germ. I've been looking for something with no white flour, and I think this is going to be in my breakfast rotation at least three times per week. I scaled the recipe down to four servings, which yielded two nice size pancakes, and added a Tbsp. of flax seed for overall health and hormonal benefits. (Flax seed is good for the boobies, ladies...and it's breast cancer awareness month...sorry for the language, guys!) I try to minimize dairy in my diet so I used unsweetened almond milk instead but did keep 2 Tbsp. of buttermilk as it lends wonderful flavor and makes for a fluffier pancake. And since I always use both baking powder AND soda in my pancake recipes, I just used half and half of each. Pancakes always seems to rise better this way. I also took a tip from the pancake tips article on this site and separated my egg white and beat it to get nice fluffy peaks and then folded it in at the end. This made a big difference a very fluffy pancake. I definitely think that whole wheat pastry flour makes a big difference when making a whole wheat pancake...much better texture. Oh, also added 1 Tbsp. Xylitol for some sweetness. Thanks for a great recipe we can all feel good about eating.

0 users found this review helpful
Reviewed On: Oct. 13, 2009
 
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