Brooklyn Methvin Profile - (10312295)

cook's profile

Brooklyn Methvin

Brooklyn Methvin
Home Town: Colonia Vicente Guerrero, Baja California, Mexico
Living In: Portland, Oregon, USA
Member Since: Apr. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Southern, Dessert, Quick & Easy
Hobbies: Sewing, Camping, Boating, Reading Books, Music
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About this Cook
I grew up in Oregon, then spent 5 of my teen years at a mission in Mexico, where my family was missionaries. This experience has led me on an undending quest to find authentic Mexican recipes here in the United States. I've always loved baking and all things sugary, but since I've been married, I've had to branch out and learn to cook actual meals! I love to surf, snowboard, dance, go on roadtrips with my husband, and spend time with all of my family.
My favorite things to cook
ANYTHING IN THE CROCKPOT!! I love how whatever I put in there comes out perfect and tender - Even Mashed Potatoes! I found the recipe on this site, and the crock pot really DOES make the difference! Also, I really seem to have more of a gift with baking than cooking, but my husband prefers savory to sweet, and that's why I'm trying to hone my cooking skills. I try to keep it healthy so I really enjoy finding good chicken recipes (my husband is also a huge fan of meat).
My favorite family cooking traditions
By far, BLACKBERRIES. Growing up on the Oregon Coast, I couldn't avoid the blackberry bushes. As a little girl I went picking with my mom every day of every summer to make jam or cobbler. She even let my friends and I "experiment", and somehow we always ended up with a giant batch of Blackberry Mush! Other family traditions are our Potato Salad and Apple Pie recipes that have been passed down for generations.
My cooking triumphs
Since I'm still a beginner, most of my triumphs have come from this site - everyone's been very impressed with my Broccoli Salad and with my Halibut and Capers. Both recipes from this site.
My cooking tragedies
My Cooking tragedies happen more often than not. The most recent was planning all the food for my parents' 25th Anniversary Party. I didn't have the family recipe for potato salad on hand, so I found one online. I tripled the batch to make enough for a good size gathering. The recipe called for "prepared mustard", and I figured that if the yellow container in the fridge is regular mustard, "prepared" must mean something else. I couldn't get ahold of any of my mom or grandma to help me figure it out, so I bought ground mustard and used it in the recipe. Yuck!!! It Ruined all 20 lbs of potato salad and somehow tasted like Wasabe!!!
Recipe Reviews 3 reviews
Wild Rice and Asparagus Chicken Breasts
I used broccoli instead of asparagus because it's what i had on hand. the steps are great and the finished product is beautiful and almost perfect... but WAY too sweet for me... and I love sweet!! I've made it a couple of times now and plan to omit the brown sugar completely in the future. Very easy to make. Works well with vegetables only as well, if you don't have or want chicken.

2 users found this review helpful
Reviewed On: Mar. 12, 2011
Creamy Caramel Flan
First, this is not traditional flan, and doesn't taste like it at all. It's definitely much thicker and creamier, but maybe you'll like it that way. For a Mexican-themed party, I made 3 versions of flan: the traditional recipe I grew up with in Mexico, a traditional choco-flan recipe, and this recipe. The first was the biggest hit, and the other two were barely eaten. Again, this is very thick and cheesecakish, and though some might like it, I found myself wanting it to be EITHER a real cheesecake or a real flan. Not a fan of the in-between.

2 users found this review helpful
Reviewed On: Mar. 12, 2011
Grandma's Green Bean Casserole
This was fantastic. I was skeptical about using crackers instead of the traditional fried onions, but I went ahead and did it. As it turns out, I actually PREFER the crackers! Also, i mixed 75% of the cheese in with the beans and i'm glad i did. Here's a tip that worked great for me: i used the cheese grater on my onion. I had my onion ready in about 15 seconds, and the size/texture of the onions were perfect for this recipe (i'm not a huge onion chunck fan). So Good. I made this for thanksgiving and it's one of the few dishes that didn't have any leftovers. I'm probably making it again tonight!

3 users found this review helpful
Reviewed On: Dec. 4, 2010
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Cooking Level: Intermediate
About me: I grew up in Oregon, then spent 5 of my teen… MORE

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