Ava Flavah! Profile - Allrecipes.com (10270968)

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Ava Flavah!


Ava Flavah!
 
Home Town:
Living In:
Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests: Baking, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy
Hobbies: Biking, Reading Books, Music
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Little Sweetie
About this Cook
I've been known to be up at midnight baking fruit nut bread for co-workers. I am an excellent cook and have been cooking since I was 12. I am baking challenged, however. Doesn't matter what it is: biscuits, cake, pie, whatever, the end results usually taste good but need help in the looks department. My quick breads and cookies are very good though. I admire Gordon Ramsay's cooking but not his tv persona (he scares the heck out of me) although I am sure it is an act. His attitude towards food is amazing. I wish there was one of his restaurants out in my neck of the woods! I am addicted to Hell's Kitchen and Kitchen Nightmares. Lately, I have been caught up watching Marco Pierre White's show, The Chopping Block. It is fun to see professional chefs duke it out for a shot at their own restaurant. Marco is a mystery to me, though. I cannot quite figure him out although I find his bio intriguing. I read his book, Devil in the Kitchen (check out my review on Amazon.com)and gav
My favorite things to cook
I love to make foods from my Mediterranean background. So much of it is healthy and tasty--it's the perfect cuisine! I like to experiment with Vegan and low carb recipes. I am a wellness coach and I recommend low carb cooking for all my clients. Anything with chicken. Bake it, grill it, stuff it, roast it, make a salad or spread, put it in chili, soup or a pita, or stick it in a casserole--I have probably done it. (No frying though...will not deep fry anything these days for health reasons.) I find it challenging to come up with dishes that are tasty yet dairy free for my lactose-intolerant mother.
My favorite family cooking traditions
Well, it has begun, my own tradition and can you believe, it involves BAKING?! Since I made the T-Day pies last year, I am doing all again this year. This time, I am sticking to my grandma's traditional pie crust. (sorry, the recipe is a 50+ year old family secret I will not be sharing so please don't ask) I am making two deep dish pumpkin pies from scratch, sans milk (mom's lactose intolerant--I will substitute almond milk--give it a try--it bakes up great!)
My cooking triumphs
My maranera sauce is fabulous, if I do say so myself. My Chicken Kiev is pretty good, too. Lately, I have been on plan to eat healthier and take off some weight. I have been cutting back on salt and fat in my cooking and adding lots of spices and herbs. Check out my journey on avadishes.blogspot.com. 6-11-2011 I am so proud of myself! I baked my first ever strawberry-rhubarb pie for my fiancé'(his favorite) and it came out good. He loved it. Said it was the best ever.
My cooking tragedies
Oh, wow. There are many from which to choose. I cannot bake cakes to save my life although I made a rum cake that was okay. They usually turn out too dry. I am baking my father's 75 birthday cake this year. Pray for me. :-) Okay, I just did a trial run using a simple yellow cake recipe not on this site. Augh! The cake took 20 minutes over the specified bake time to bake through, the top burned, and it has a hill in the center! What is it with me and cakes?
Recipe Reviews 33 reviews
Peach Pork Picante
I really liked the flavors in this recipe (the sauce is delicious for all its simplicity) but had a few issues. First, it made way too much sauce for the amount of pork. It would have been far better with more pork and perhaps some broccoli or other vegetables. Also, the servings appear to be off. Unless you aren't very hungry, this dish would not be enough to serve six people. I will make this again but with more pork and vegetables. I added a 1/4 teaspoon of salt to offset the sweetness of the preserves.

0 users found this review helpful
Reviewed On: Jun. 25, 2014
Baked Teriyaki Chicken
I had high hopes for this simple recipe but I was disappointed. Something seemed missing. The flavor was okay but needed more punch. I added 1/4 tsp. of red pepper flakes (my only tweak) but this didn't do enough. The coating did not stick well to the chicken, either. Most of it pooled in the bottom of the pan so we used it for dipping to eke out more flavor. I don't understand why it slipped off as I dried the chicken well and the coating cooked up nice and thick at the start. Also, the baking time is too long. I temped my chicken after 50 minutes and every piece registered at well over 175 F. The coating was beginning to burn by then so I stopped the baking. BIG thank you to the reviewers who suggested lining the pan with foil first! You saved me lots of scrubbing as the coating tends to stick to the pan(not to the chicken sadly).

1 user found this review helpful
Reviewed On: May 23, 2014
Oven Roasted Teriyaki Chicken
Just fixed this dish tonight. I followed the recipe exactly except substituted 1/2 cup brown sugar for the Splenda as we don't use artificial sweeteners in our house. I think the bake time is off. I checked the thighs after 45 minutes and they registered well over 170 F. The coating got a little burnt, too. As some have remarked, cleaning the pan is going to be rough. The recipe would have been better with fresh ginger and more vinegar, in my opinion, as well as a lower baking time. Next time, I may tweak it an try the thighs on the grill.

0 users found this review helpful
Reviewed On: Apr. 10, 2014
 
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Cooking Level: Intermediate
About me: Origionally from the East Coast now live in… MORE
 
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