Jessa Moore Profile - Allrecipes.com (10126520)

cook's profile

Jessa Moore


Jessa Moore
 
Home Town: Limington, Maine, USA
Living In: Va Beach, Virginia, USA
Member Since: Aug. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Italian, Dessert
Hobbies: Photography, Reading Books, Music, Painting/Drawing
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  • Title
  • Type
  • Overall Rating
  • Member Rating
70's themed Wedding
Turkey 2007
Harvest Sour Apple Pork Chops
Southwestern Egg Rolls
About this Cook
I belong in the kitchen.. finally! After I married my husband in 2004 I tried countless times to cook but I was awful! My self esteem was definitely lacking in the kitchen, needless to say my husband and I ordered a lot of take out. Since moving down South I've started to experiment more in the kitchen. I've been trying to develop a knowledge of all my spices to encourage myself to pair more which has definitely given way to interesting combinations. Lately, I've been on a Caribbean kick and have used a lot more paprika and chili pepper; leading to a fantastic dinner last week of pan blackened chicken with mango salsa. My husband is willing to try everything I make and while he's had to run to the bathroom a few times, I'm certainly getting better. I tend to go above and beyond making dishes that require heavy prep and baking time but it's worth it in the end... it's always worth it once you taste that first bite!
My favorite things to cook
Apple Pork Chops, Molasses Chocolate Chip Cookies, Peanut Butter Fudge, Peanut Putter Fudge Pie, Chicken Parmigiana, Pan Blackened Chicken, Cornish Hens with Cherry Sauce and Dried Cherry Stuffing
My favorite family cooking traditions
Irish
My cooking triumphs
Chicken Parmigiana is fantastic! Also my cheese biscuits- if you love Jim & Nick's you'll love these.
My cooking tragedies
Sugar cookies are the one thing that I cannot make to save my life!
Recipe Reviews 1 review
Mango Salsa Chicken
I thought this was bland and the author was too vague on how much cilantro to use. When I think "bunch" I think the whole thing, I do not recommend using more than 1/4 cup because it can really overpower the rest of the flavors. I paired my salsa with pan blackened chicken rather than the recipe included because I did not find fried to be an appropriate pairing.

1 user found this review helpful
Reviewed On: Feb. 21, 2008
 
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