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Karen H
 
Home Town: Milwaukee, Wisconsin, USA
Living In: Cuernavaca, Morelos, Mexico
Member Since: Mar. 2006
Cooking Level: Expert
Cooking Interests: Mexican, Healthy, Vegetarian
Hobbies: Gardening, Walking, Reading Books, Music, Charity Work
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  • Olivada
  • Olivada  
    By: Katie Floyd
  • Kitchen Approved
  • This recipe has been rated 15 times with an average star rating of 4.1
Me & Jorge
My Family
About this Cook
I love to travel and cook. I have 3 great kids... my daughter is teaching in Mexico, my oldest son is serving in the Air Force and station in Omaha NE after 3 years in Okinawa Japan and my youngest son is a college junior at University of WI-Milwaukee. I'm happily sharing my life with a wonderful man from Monclova, MX My favorite chefs are Alton Brown, for his teaching of the chemistry of cooking, and Rick Bayless because of his lifelong love of mexican food and traditions. (Oh yeah, I can't forget Anthony Bourdain...just because he's sooo HOT!)
My favorite things to cook
Mexican, mexican and more mexican. I search for traditional recipes and love to be as authentic as possible, both in ingredents and technique. That't not to say I don't love all the great mexican recipes on this site... I do!
My favorite family cooking traditions
hmmm..that's a hard one. Mom did a mean mac n' cheese which I love to make in the winter... grandma was the soup cook and I love her beef vegetable and chicken with kluski recipes. Thanks to all the great women cooks who taught and inspired me.
My cooking triumphs
Ever meal is a triumph if it pleases me and the people I share with!
Recipe Reviews 47 reviews
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Chicken with Rice (Arroz con Pollo)
Fabulous flavor and super easy preparation! I was on a small cooking frenzy today and also make the "corned beef for sandwiches" recipe from this site. When that meat was done, I threw cabbage, potatoes and carrots in the cooking broth while the meat set-up wrapped in foil. Well dinner tonight was a cross cultural event. We has this wonderful arroz con pollo, but the side dish of vegetables was the cabbage, carrots and potatoes from the corned beef! Anyhow, it all tasted great! Thanks for a fabulous recipe!

0 users found this review helpful
Reviewed On: Apr. 9, 2009
Slow Cooked Corned Beef for Sandwiches
WOW! This is a good as the deli I used to go to for corned beef sandwiches! I only had one brisket, but kept all of the other measurments the same. I love the taste so much, I'm hoping my SO,who is from Mexico, might not like the taste so I can keep it all for myself! I laughed out loud with the reviewer who said they ate it on tortillas.... and I thought my house was mixed up! Ok, ok, I admit that I made the corned beef with Corona beer today.... Thanks so much for the fab recipe.... I will use it often!

3 users found this review helpful
Reviewed On: Apr. 9, 2009
Chicken Stuffed Chiles
Fantastic! I know the recipe was talking about poblano peppers, but I can see how it could be confusing. I made it for dinner tonight and my SO said it's "fantastico! que sabor! que rico!" If you have the opportunity, roast the poblanos on the grill over a really hot fire (like just as soon as you get the coals going). The skin will blister and blacken easily. Keep turning them until you blacken them on all sides and then toss them in a doubled or tripled plastic grocery bag and tie it shut. When the chiles are cool enough to handle, the blackened skin will be easy to remove. Run the chile under cool water to wash off the last bits of skin. At this point, if you're cooking ahead, you can pat them dry and store in the fridge overnight. Take them out and let them come to room temp before stuffing. If you're the type that likes to putz with appetizers, you can do the same thing with nice big jalapenos, but you need to remove the stem end and get the seeds.Then you'll be stuffing the chiles from that end instead of cutting a slit. This is a fantastic recipe. Thanks for sharing it.

0 users found this review helpful
Reviewed On: Mar. 16, 2009
 
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