Chef Mickey (aka Mickey)
 Supporting Member (Click to learn more about Supporting Membership)
Home Town: De Soto, Missouri, USA
Living In: Elgin, Illinois, USA
Member Since: Feb. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy
Hobbies: Walking, Reading Books, Music
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My wedding day!
La cuisine, c'est quand les choses ont le goût de ce qu'elles sont. (Curnosky)
About this Cook
I am a meeting planner living in a western suburb of Chicago. I'm not a native Chicagoan tho.... I am originally from a small town about 50 miles south of St. Louis, MO. I'm passionate about food - I love to search for new recipes (I rarely ever make the same thing twice), cook and eat my creations! When I'm not in the kitchen, I enjoy traveling and spending time with family and friends. I take great pleasure in making memorable meals for the people I care about and hope to someday publish a cookbook for them. There are so many wonderful recipes I've stumbled upon that I'd like to share. Thanks Allrecipes!!!
My favorite things to cook
My favs are Mexican, Italian (pastas) and good 'ol comfort food (or what I like to call, home cooking at it's finest!). I'm not a gourmet cook. I prefer to prepare simple, filling dishes and desserts - the typical "family comfort food" that I grew up on. I also tend to enjoy specific cooking styles (i.e. healthy, quick & easy, slow cooking, etc.). Dishes that simplify preparation after a long day's work are my top pics.
My favorite family cooking traditions
Hmmm....Other than holiday get-togethers (i.e. Thanksgiving, Christmas, Easter, etc.), I really don't have any family traditions per se. I do have some of my own traditions though. Holiday cookie baking and making cookies with my nieces when they come to visit my hubs and I are a couple.
My cooking triumphs
My most memorable experience was hosting Thanksgiving dinner. It was the FIRST time I ever prepared a turkey or "full-spread" holiday meal and it was my first Thanksgiving in my new house. The sense of accomplishment I felt after the dinner table was finally set (I started setting the table and baking several days beforehand) and knowing that everyone was satisfied and helping themselves to seocnds was a real confidence booster for me. My dad actually mentioned that he should have brought his camera to take pictures of the dishes I made!
My cooking tragedies
Hmmm. I seem to have them all the time! Even the best cooks aren't perfect.... I still have not successfully mastered the art of baking (or is it a science???), but I try. Sometimes my baked goods turn out perfectly, but often times they just don't!
Recipe Reviews 659 reviews
Philly Cheesesteak Sandwich with Garlic Mayo
Not bad. Nothing can compare to an authentic cheesesteak, but as far as homemade versions go, this is prolly the best I've ever had. The garlic mayo really kicks this up a notch and is what my hubs noticed after his first bite! I think my hubs and I would have both liked this MUCH more if our meat was sliced SUPER thin rather than cut into strips. On this note, I made two modifications to enhance the end result and am glad I did. I think we'd have liked our sandwiches much less had I not subbed steak seasoning for s&p and toasted our sub rolls with garlic butter (FYI, I added ~ 1 T to my beef a half hour before I began cooking it). Both added a MUCH needed flavor boost, IMHO. NOTE #1: Although I used sandwich steaks instead of round steak (my butcher's recommendation), they were still too thick for cheesesteaks. Sandwich steaks are about the thinnest cut of beef you can purchase pre-packaged from your grocer's meat department, so I do recommend using them over other cuts of meat, but keep in mind they are still much thicker than traditional cheesesteak beef *should* be. Unless you slice your own beef (i.e. with a meat slicer), your sandwich wont be "authentic." NOTE #2: It's IMPERATIVE that you remove your meat when you saute your bell peppers / onions. By the time my veggies were crisp tender, my meat was a tad overcooked.... Served with french fries and our favorite beer, this was a decent meal. Thanks for sharing, Tera! :-)

0 users found this review helpful
Reviewed On: Feb. 10, 2012
Quesadillas II
Very good! I'm a BIG fan of Mexican fare, but ironically quesadillas have never topped my "favorites" list. I bought a rotisserie chicken earlier this week planning to make BBQ chicken sandwiches with it, but never got that far.... Since I already had leftover tortillas and salsa handy, I decided to give this a try. Other than adding a half packet of taco seasonig and using green onion instead (two more left-over items in my pantry), I followed Jessie's directions to the letter - and I couldn't be happier with the outcome! Since I used a shredded rotisserie chicken, I obviously skipped the cooking step. I also didn't bother sauteeing my green onion. I just chopped it up and added it to my chicken / salsa mixture. Brushing each tortilla with melted butter kept my quesadillas nice and crisp. I still prefer plain 'ol cheese quesadillas when the craving strikes (Luke Walker's recipe is EXCELLENT!!!), but these weren't a bad compromise. Topping with sour cream and fresh pico added a nice (and yummy!) finishing touch. Thanks for sharing, Ms. Novotony! :-)

0 users found this review helpful
Reviewed On: Feb. 8, 2012
Italian Nachos Restaurant-Style
Not bad. While I'm a sucker for authentic nachos, I found these to be a fun change of pace. Actually, If it weren't for these being so dry, I'd award a perfect rating. I definitely woulddn't attempt these again without making TWO very important adjustments. First, I'd fry up my sausage and then add just enough pizza (or spaghetti) sauce to moisten. This time, I drizzled my nachos with sauce as Christina did (over the meat layer). Had I served it on the side, my nachos would have been SUPER dry (even more so than they already were). I'd also change the cooking method. Instead of broiling, I think baking at 350 for 10-15 minutes would yield a better outcome. I nearly burt my nachos and I rarely ever burn anything! Other than slightly modifying how I prepared these, I only made one additional change. I sprinkled my nachos with a couple of sliced green onions because they just seemed to be missing that little something... I think sliced olives would be a nice touch too, but since my hubs and I don't care for them, I didn't bother. All in all, these were good, but my allegiance still goes to Laura B. for her restaurant style chicken nachos, also on this site. I'm glad to have given your recipe a try, but I'm not a convert just yet. Thanks anyways, reneeg! :-)

4 users found this review helpful
Reviewed On: Feb. 5, 2012
 
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