boonie Profile - (10130199)


Home Town: Saint Paul, Minnesota, USA
Living In: West Lakeland Township, Minnesota, USA
Member Since: Jul. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian
Hobbies: Photography, Reading Books
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Blog...  4 posts
Mar. 16, 2010 8:35 pm 
Updated: Mar. 17, 2010 9:22 am
The hubbie and I are seeing a "health psychologist".  He prescribed a "diet program" not a diet. It is supposed to teach lifestyle lessons instead of "eat only cabbage for the rest of your life". There are 12 weekly lessons and I started us out tonight.  Write down the… MORE
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From The Blog:  Live to Eat or Eat to Live
My "WILD" Wedding Day
About this Cook
I am 38 years old. I love looking at cookbooks and searching for new recipes to try. Luckily my husband likes more stuff than I do so I know if I would probably like it so will he. After his cancer diagnosis we are trying harder to make the things we eat a little better for us.
My favorite things to cook
My mothers veggie soup. I get requests for my lemon bars and macadamia nut cookies.
My favorite family cooking traditions
When my mother was alive we would come up with any reason whatsoever for a potluck.
My cooking triumphs
When I went to make my husband my mothers bread stuffing and he was EXTREMELY skeptical of it. I stuffed a 15lb turkey and filled a 6qt crockpot and there were no leftovers. Now we make a turkey so we can have stuffing.
My cooking tragedies
Hands down--EGGPLANT PARMESAN. The recipe called for the eggplant to be grilled on a standard grill pan until pliant. Seemed simple enough but we did not notice the smoke filling the kitchen,kitchen eating area,tv room and den(it is a very large open area). All of a sudden the fire alarm went off and the alarm company was calling to see what was going on. His quote to the operator "my girlfriend is just cooking." I could have just died--thankfully the fire trucks didn't come all the way to the house. What was really a bummer is the smell of grilled eggplant took forever to go away and the dish was definitly not to our taste. It's a couple years since I first found this site and the Eggplant Parmesan is still my biggest disaster....and one of our biggest laughs.
Recipe Reviews 4 reviews
Chorizo Stuffed Bell Peppers
These turned out really good. Modified quite a bit due DH's diabetes and ingredients on hand. Didn't do rice. Browned chorizo with finely diced onions. Added diced tomatoes(drained), garlic, black beans(drained) and chopped spinach(thawed,drained).I didn't drain my chorizo, I just simmered everything together until most of the liquid had dried up. I did as some others and just cut my peppers in half without boiling them. I baked the filled peppers for about 45 minutes until the peppers themselves were fork tender (covered). My mexican cheese had gone bad so I put a slice of fresh mozzarella on top of each and then broiled it until the cheese had melted. Next time I will definitly use the mexican cheese and get it just a little brown under the broiler. The peppers themselves produced a fair amount of liquid in the bottom of the pan but using a slotted spoon solved that and the little bit of liquid in the filling was absorbed. Taking out the rice and using the black beans turned it into a nice lower (better) carb meal for the hubby that was so flavorful they were gone before we knew it.

3 users found this review helpful
Reviewed On: Jan. 14, 2012
Amazing Butternut Squash
I have made this several times and just love it. I cut the onions small and carmelize them. We also throw some of the parmesan in with the squash. I've learned to kind of go by eye with the mayo and egg depending on how much squash I have and sometimes it is waterier than others. Makes the house smell so good. I also use ritzs for the topping and double it at least depending on the dish I am using. I typically cook the squash most of the way with out the topping, that way if it is too loose I don't have to worry about the topping getting too dark. I cut parchment paper and press right on top of the squash. Once it is done to where it is pretty firm I remove the parchment and add the topping.

2 users found this review helpful
Reviewed On: Nov. 19, 2011
Spinach, Caramelized Onion, and Muenster Au Gratin Potatoes
I made this tonight to go with beef tenderloin. Wow, these were really good. My father and husband thought they were great too. I did change a couple things to go with what I had on hand. Yukon golds, frozen chopped spinach and Jarlsberg cheese. For the amount of potatoes I cubed them fairly small and put a generous single layer across the bottom of my 9x 13 dish. Thawed and drained the spinach, pulled out little chunks and placed evenly over the potatoes. When I added the milk and cream I did it in a few batches instead of all at once and had no problem with clumping. Other than as mentioned I followed the directions for cooking and such. Take the time to caramelize the onions, I don't think these would taste nearly as good with just regualr onions. It was a little futzy having to make the cheese sauce but the quality of product makes it so worth it. I think that the next time I will add some cubed ham and make a bit more sauce to make a one dish dinner. My husband said "bacon bacon bacon", that would be good too! I so wish I had taken a picture before it was all gone.

9 users found this review helpful
Reviewed On: Oct. 16, 2010

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