erica3639 Profile - (10459789)

cook's profile


Home Town:
Living In: Springfield, Oregon, USA
Member Since: Jun. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Healthy, Dessert
Hobbies: Knitting, Camping, Fishing, Reading Books, Music, Wine Tasting
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About this Cook
My name is Erica. I love my family and friends more than anything! I am a Pure Romance consultant. In my free time I love to go camping, listen to music and play golf. I also enjoy cooking and crocheting.
My favorite things to cook
Love beer butt chicken, mountain dew cake, and parmesan-dijon chicken.
My favorite family cooking traditions
Mountain Dew cake has been one of the biggest family recipe/traditions that I can remember. It is absolutely wonderful.
My cooking triumphs
Tortilla soup was probably the biggest, made in the slow cooker. I have looked forever to find the perfect recipe and FINALLY found it! My parmesan-dijon chicken is the easiest thing for me to make, as it doesn't take long and I don't need the recipe anymore.
My cooking tragedies
Honestly, I have never really had a tragedy in the kitchen. The worst thing I have ever done was forget to put eggs in my Mountain Dew Cake once. Which I had to make again, as it was for a friend's birthday. Past that, I have a good knack for cooking. It has always come easy for me.
Recipe Reviews 6 reviews
Beer Butt Rosemary Chicken
I love this recipe and have used it for many years! One of the things I do differently is I use 1/2 a can of beer and supplement the other half of the can with BBQ sauce. After washing the chicken, I spray the skin with Pam cooking spray and then sprinkle a mesquite seasoning rub from Costco on it. The skin comes out crispy and very yummy. The mesquite rub is a fantastic compliment to the beer/BBQ mix. I highly recommend buying the stand for the can so it doesn't fall over. I used a small baking dish that just fits the stand but is relatively tall, so that juices don't leak and make a mess in the over. Lining the baking dish with foil makes clean up easier as well.

0 users found this review helpful
Reviewed On: Apr. 7, 2014
Slow-Cooker Pepper Steak
I used thin sliced petite sirloin steak for this, and had it seasoned at the store with a garlic based steak type seasoning. I told the butcher what I was making and he recommended that. It reminded me of Montreal Steak Seasoning, but with a more garlic base to it. I used olive oil instead of vegetable oil and then once the meat was browned, drained it in a strainer. I left out the tomatoes, salt and soy sauce. I instead made more of the beef base, using Better Than Bullion for it, and then added a bit if Mrs. Dash garlic and herb seasoning. I then added mushrooms, celery and a bit of cilantro into it. Instead of just using green bell peppers, I used the green but added some red, yellow and orange peppers too. Once it was in the croc pot, I taste tested the sauce and added more sugar or Mrs. Dash as needed, and it has a great flavor, without being too salty. I served it over Jasmine rice and my family loved it!

0 users found this review helpful
Reviewed On: Nov. 5, 2013
The Best Stuffed Mushrooms
I made these as an appetizer for my Christmas dinner two years ahold, and they were a huge hit! My husband isn't a mushroom fan and he ate them! I chopped up some scallions and the mushroom stems and sautéed them in olive oil and garlic before adding them into the cream cheese mixture. They are quite rich due to the cream cheese, so I highly recommend using low fat cream cheese. I had some leftover cream cheese mixture, and I spread it on a wheat cracker to make a nice snack.

0 users found this review helpful
Reviewed On: Nov. 2, 2013

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