Nikki Profile - Allrecipes.com (10410919)

cook's profile

Nikki


Nikki
 
Home Town: Chicago, Illinois, USA
Living In: Mount Laurel, New Jersey, USA
Member Since: May 2008
Cooking Level: Intermediate
Cooking Interests: Italian, Mediterranean, Healthy
Hobbies:
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About this Cook
I only started cooking on a regular basis a few years ago right out of college because i couldnt afford to eat out all the time. Now cooking has become my stress reliever after a long day of work, and more then anything, i love feeding my friends and family! I am a TERRIBLE baker because i dont usually have the patience to measure things :)
My favorite things to cook
I typically cook traditional italian style dishes that are tons healthier. Im big into nutrition, so that plays a huge role in my cooking. And i love to experiment. I'll try anything once.
My favorite family cooking traditions
Cheesy potatoes, mustard pork chops, and Monkey Bread. (Healthiness factor = 0)
My cooking triumphs
My honey said he hated fish when we first met...slowly I've made every type of fish I can think of and, besides Salmon, he's loved them all! Now we eat fish at least 3 times a week!
My cooking tragedies
Roasted Butternut squash filled raviolis with sage browned butter sauce....dont do it!!! 2.5 hours of my life I'd like back.
Recipe Reviews 22 reviews
Easy Garlic Broiled Chicken
Try this my way! Easy, tasty and pretty healthy! I halved the butter, only used 2 tbs low sodium soy sauce, FRESH parsley and thin boneless chicken breasts. Flipped them over after 10 minutes and threw a large handful of cherry tomatoes on top. Served over Spinach with tons o garlic. Came out delicious!

2 users found this review helpful
Reviewed On: Mar. 7, 2011
Korean BBQ Chicken Marinade
TRY THIS ON PORK!!!

0 users found this review helpful
Reviewed On: May 18, 2009
Baked Chicken Nuggets
I was looking for a healthy alternative to breaded chicken and I found it. I didnt really follow the recipe, but i did follow the reviwers! I followed one reviewers suggestion to use buttermilk instead of the butter to reduce the fat and another reviewers suggestion to use the cookie rack over the baking pan to crisp up both sides of the chicken and they both totally worked!! Turned out wonderful! I cut bigger pieces for chicken parm and used italian breadcrumbs for conveinence. Cooked it close to 30 minutes @ 400 and broiled them with a little mozz on top for 3 mins. Dont forget to spray with Pam and flip 3/4 through...served with whole wheat penne and leftover tomato sauce. Thank you reviewers!

3 users found this review helpful
Reviewed On: Apr. 8, 2009
 
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