Erin Profile - (10156949)

cook's profile


Home Town: Port Orchard, Washington, USA
Living In: Cumming, Georgia, USA
Member Since: Sep. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Walking, Reading Books, Music, Wine Tasting
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About this Cook
I'm just a happy new wife who loves expressing herself through cooking and uses it to unwind after a stressful work day. We try to eat pretty cleanly and I love how I have control over food when its prepared at home - so many awesome flavor combos out there!
My favorite things to cook
I think I pretty much like to cook anything! The only thing I would say I don't like to do is deep fry things. Something about it makes me think I will immediately burn my house down. =/ Eeps.
My favorite family cooking traditions
Both of my parents love to cook as do their parents. My dad and his family are from Italy, so a lot of what I make tends to be influenced by that. On my mom's side though, my grandma is a gourmet chef and she literally has 4000+ cookbooks. Is that not the craziest thing you have ever heard? But she definitely can cook, so I guess it is worth it! I just love cooking with family, it brings everyone together and you can enjoy the results! (Hopefully, ha ha)
Recipe Reviews 7 reviews
Southwestern Quinoa Salad
Only 4 stars because I used this as a jumping off point. I had a box of Near East Quinoa blend roasted red pepper & basil that I wanted to use up and this inspired me. Didn't use as much oil in the dressing or the broth/butter in prep of quinoa and used mozzarella cheese in place of the feta. Also made own adobo seasoning. Ate as a side dish scooped with tortilla chips. I loved it and so did my husband. Thanks!

1 user found this review helpful
Reviewed On: Jun. 29, 2012
Kalua Pig in a Slow Cooker
Absolutely amazing! I used a 6lb shoulder blade and ended up using a couple tablespoons of the liquid smoke (I used hickory)and an extra tablespoon of sea salt - I also cooked it on high for 5 hours. I put the juices in the freezer so I could skim the fat and then shredded the meat and put everything back into the crockpot to hang out for another 30 minutes. I served it over brown rice and had my homemade teriyaki sauce on the side for anyone who wanted extra sauce. This was heavenly - thanks for the recipe!

1 user found this review helpful
Reviewed On: Apr. 28, 2008
Pani Popo (Hawaiian Coconut Bread)
These were amazing! I used Rhodes white rolls and just let them thaw and rise according to the package - I also used 20 rolls in a 9x13 pan. To make them a little more figure friendly I used light coconut milk, the fat free condensed milk and only 1/2 C of sugar. We had a luau this weekend and these were an awesome finish.

2 users found this review helpful
Reviewed On: Apr. 28, 2008

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