Lisa in Phoenix Profile - Allrecipes.com (10331779)

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Lisa in Phoenix


Lisa in Phoenix
 
Home Town:
Living In: Phoenix, Arizona, USA
Member Since: Apr. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Indian, Middle Eastern, Mediterranean, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Photography, Reading Books, Painting/Drawing
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About this Cook
Until I got married at the age of 33, I couldn't make instant potatoes. I used to be a very picky eater, too. My husband likes to cook and inspired me to try a few things and now, I feel I missed my calling. I love cooking and with very few exceptions, I love everything I make.
My favorite family cooking traditions
My Mom is a great cook. I remember every holiday was celebrated at our house and everyone raved about Mom's meals. Family from both sides would come visit from all over the country. I'm not sure if it was the Phoenix weather or Mom's cooking that brought them in every year. My husband and I have started having the holiday dinners at our house and I use my Mom's (which was my Grandmother's) stuffing recipe.
Recipe Reviews 46 reviews
Buffalo Cauliflower
I think I found a way to stick to my diet. Seems like I always fall off the wagon when I get a "wing" craving. I made these as instructed (only instead of brushing on the hot sauce, I gently tossed them around in a bowl as another reviewer suggested). It did not bother me that they were not crispy, however when I made the leftovers the next day (15 min at 450 to reheat) the smaller pieces were quite crispy and I really liked that. Maybe I will try broiling before adding the wing sauce. Another thought, when you make baked wings, part of the secret is after you bread them, you put them in the fridge for 2 - 3 hours before baking them. If I have the fridge space, maybe I'll try that and I'll update my comments if that happens to change anything. I will certainly make these again, probably 2 - 3 times a month in order to stay away from the deep fried chicken wings.

3 users found this review helpful
Reviewed On: Feb. 24, 2015
Pork Medallions with Balsamic Vinegar and Capers
Wow, wow, wow! I made this with two super-thick pork chops and was worried about cooking them thoroughly, so after coating with the flour mixture and browning them for 3 min on each side, I added a can of chicken broth, covered and let simmer for 40 min. I then added 2/3 cup of balsamic vinegar (since I had doubled the chicken broth, I doubled the vinegar), let simmer for 10 min so the balsamic could soak in, then followed the rest of the recipe (doubling zest and capers). It was so good and had an elegant flair. I made mashed potatoes and baked asparagus on the side and drizzled the sauce over everything. Last week, I made the smothered pork chops (also from allrecipes) which I gave 5 stars and my husband said that was 5 star comfort food and this was 5 star fancy food. I will be making this the next time we have company and expect to get rave reviews.

4 users found this review helpful
Reviewed On: Feb. 22, 2015
Smothered Pork Chops
I had never had smothered pork chops before but the pic made it look so good that I thought I would try them. I was a little worried after reading some of the negative reviews (but why would you add rosemary and Worcestershire anyway?). I misread the "browning sauce" as bullion sauce and used "better than bullion beef base" instead. Maybe a happy accident because OMG, they turned out awesome! I had super-thick chops so I let them simmer over low heat for an hour and they just fell apart. I served with smashed potatoes and from the first bite, my husband just raved and was very disappointed that we did not have more than one round of leftovers. I will make these again but will double the recipe. I'm too afraid to use browning sauce now since these turned out so well.

0 users found this review helpful
Reviewed On: Feb. 14, 2015
 
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