Maya Profile - (10743617)

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Home Town: Grants Pass, Oregon, USA
Member Since: Sep. 2006
Cooking Level: Intermediate
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Southwestern Egg Rolls
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Recipe Reviews 23 reviews
Jan's Jalapeno Popper Pizza
so incredibly delicious. I made only a few minor tweaks...subbed plain Greek yogurt for sour cream and because it's my favorite less-mess way to make bacon, I cooked that on a baking sheet in the oven at 400 for about 15-20 minutes, using center cut bacon so there wasn't too much grease, and then used some of the drippings to saute the onion, garlic, & spices (cooking the spices this way really helps enhance the flavors). I didn't measure the cheese, just eye-balled it -- probably used less than the recipe called for which was perfectly OK, this is a very rich & filling recipe! and then I added little dollops of raspberry jam on top just because that's my favorite dipping sauce for jalapeno poppers so I figured it would be good. Used a pre-made pizza dough (the kind you find in the refrigerated section next to the cookie dough and biscuits) and my hands-down favorite method for cooking pizza (which I learned from Chef John's recipe for Ham, Asparagus, & ricotta pizza, also on this site)...5 minutes on the bottom rack of a 550 degree oven, and then 5 minutes on the top rack. (this gives a perfectly cooked, crispy on the outside, slightly chewy on the inside crust...mmmmm) The end result was Jalapeno Popper Pizza perfection! My compliments to the creator of this recipe -- it is most excellent!

1 user found this review helpful
Reviewed On: Sep. 4, 2014
Slow Cooker Chicken Tinga
This was a nice change for our standard Taco Tuesday dinner night. Topped with lettuce, chopped cherry tomatoes, shredded cheese, cilantro, guacamole, and plain Greek yogurt (instead of sour cream). Were it not for the toppings, this might have been a little too spicy for us (& we love hot & spicy) but the toppings helped cool the heat plus the cherry tomatoes added a touch of sweetness that paired well with the spicy heat. My only complaints are: 1) chorizo is VERY greasy, even when well-drained, but that's just how chorizo is so it wouldn't be fair to take away a star just for that. Next time, I'll halve the amount of chorizo, just for my personal health preferences. 2) I'm not a fan of having to use a skillet pan when prepping a slow cooker meal, esp. when the recipe adds this extra step midway through the cooking time. The beauty of crockpot cooking is being able to just throw everything in and have it ready by dinnertime, so to make this easier, I put everything in the crockpot except the chorizo and onion (& used frozen chicken breasts directly from the freezer) and let it cook during the day. Right before dinner, while crisping up the tostada shells in the oven, I cooked the chorizo and onions in my skillet and stirred it into the chicken mixture right before serving. I also cheated by using dried minced onions since I didn't feel like chopping up an onion. Faster and easier to make this way & every bit as tasty!

2 users found this review helpful
Reviewed On: Sep. 4, 2014
Chicken and Gnocchi Soup
This is deserving of all its 5-star reviews and then some! Wow, is it good. I only had chipotle infused olive oil which is really spicy so I didn't want to use it in this recipe, so I used a pat of butter and a little canola oil in its place. I didn't use the cornstarch because I wasn't using fresh gnocchi (mine were from the pasta aisle), and I did let it simmer a little longer because of that. Doing this released more of the potato starch which makes the cornstarch unneccesary. My whole family loved this!! Even though it does have very little seasoning, it wasn't bland in the least. It probably helped that I used leftover rotisserie chicken, plus the garlic, onions, and flavor from the veggies gave it such a delicious flavor. Definitely plan on making this a lot and making a double or triple batch next time so I can freeze for later crock-pot meal.

0 users found this review helpful
Reviewed On: Oct. 14, 2013

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