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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 53 reviews
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Southwest Chicken
I probably would have given this recipe only three or four stars had I made as-is...I make Southwest food often, and this would not have been nearly enough spice for me and my husband. But I'm giving five after my changes...this recipe is a GREAT place to start and build on to suit your individual tastes. I actually used chicken thighs b/c that's what I had on hand. Instead of cooking them in the skillet I baked them in the oven for 12 minutes at 375 uncovered, then at 325 covered until just below being perfectly done. I brushed both sides of the chicken with olive oil and seasoned with 1 tsp. Emeril's Southwest Essence, 1/2 tsp. sea salt, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/2 tsp. cumin, and 1/2 tsp. paprika. While the chicken was baking I make the bean mixture on the stove. I first started with half a diced onion and three small diced peppers (green, red, and orange). To that I added four cloves of garlic, the tomatoes and chiles, the corn, beans, fresh cilantro, and a Tbsp. of fresh lime juice. I also added half a fresh tomato (leftover from the night before) to thicken up the mixture a bit. I seasoned with salt, SW Essence, and cumin. I then topped the finished mixture over the chicken and placed back into the oven for about 12-15 minutes at 400 degrees. I served along side rice and garnished with sour cream and fresh chives. Next time I'll add Mexican blend cheese over the top as well. I know that's a lot of changes, but I had peppers to use up!

0 users found this review helpful
Reviewed On: Feb. 1, 2010
Curried Honey Mustard Chicken
This was a very good honey mustard chicken. I used chicken thighs instead of breasts since that's what my husband likes (and they are much more flavorful than the breasts). I did not marinate the chicken in the sauce as I needed to make this right then, but next time I think I will as the sauce kinda 'slides' off a bit while cooking. I actually put the thighs in the oven, uncovered and lightly seasoned without sauce, for about 15 min at 425 just to crisp up the skins. Then I lowered the heat to 350, brushed with honey mustard, covered, and cooked until finished. I left out the cayenne because I had put black pepper on the chicken and cut down the curry by 1 tsp...but I think next time I'll use all the curry. It really adds a nice 'something extra' to a usual honey mustard.

1 user found this review helpful
Reviewed On: Jan. 6, 2010
Satiny Chocolate Glaze
Couldn't be easier. I've been fussing all night with a glaze that requires melting down marshmallows, butter and milk and then requires the sifting of powdered sugar and cocoa powder. I bought a bulk powdered sugar that isn't very good quality and causing my usual glaze to become lumpy, even after sifting. This one was so simple, melted well, and glided right over the top of my cake and almost looks like a ganache as it hardens.

0 users found this review helpful
Reviewed On: Dec. 31, 2009
 
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