*Sherri* Profile - Allrecipes.com (10804104)

*Sherri*


*Sherri*
 
Home Town: Central, Florida, USA
Living In: Winter Springs, Florida, USA
Member Since: Oct. 2006
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Photography, Reading Books
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Garden peppers
Camp Cook
Easy Black Bean Taco Salad
About this Cook
Now that my husband and I are retired, we have really been enjoying cooking meals together...well he does the grilling and I do the rest :-). We especially love cooking and entertaining outdoors and living in Central Florida allows us to do that all year long. We have two grills and a smoker and have tried just about everything on a grill at least once.
My favorite things to cook
I love to eat and cook just about anything, but would have to say Mexican food is my passion...nice and spicy. However, I love colorful food, with lots of fresh veggies, so anything I can get a bunch of fresh herbs and veggies in will be on my menu.
My favorite family cooking traditions
We did a lot of camping when our boys were growing up and all of us sitting around the open fire pit cooking dinner are my fondest of memories. Thanksgiving might by the popular family tradition, but I enjoy the relaxation of backyard BBQ's with the family...and you can do that more than once a year!
My cooking triumphs
I've never burnt the house down.
My cooking tragedies
I almost burnt the house down. ;-)
Recipe Reviews 677 reviews
Marinated Grilled Pork Tenderloin
My tenderloins were 2.8 lbs. I did marinate for 24 hours in a zip lock turning once in awhile. I had to make a couple substitutes for what I had on stock. Fresh minced onion, about a tablespoon, and Mae Ploy sweet chili sauce in lieu of ketchup, I put two tablespoons of that in. I used dry ginger, all other ingredients I kept as recipe directed. I used my Immersion blender to puree before pouring into the bag with my meat. I added a tablespoon of cornstarch to the leftover marinade and cooked on the stove top till boiling and thick, used as a baste when grilling the meat. Cooked on charcoal grill over direct heat all sides to form nice crust, then moved to indirect heat, turning and basting until internal temp reached 150, about 25 minutes, wrapped in foil until serving. This was very good and we liked the added cinnamon, sort of a Caribbean flare. Meat was so juicy and flavor through out, this is surely a go to recipe for marinating good pork loins.

1 user found this review helpful
Reviewed On: Aug. 20, 2015
Easy Chicken Veracruz
This was an easy refreshing meal. I did make one mistake, I had a jar of Classico Fire roasted tomato and garlic pasta sauce in my pantry and didn't realize until after I poured it in my veggies that it was a 24 ounce, so I had lots more sauce. However, my mistake turned out to be raved by my husband and son, they both said they liked the extra sauce. I served it over linguine noodles. I did pound my chicken breast nice and thin, added some minced garlic and parsley, paprika when cooking them for added flavor. I'm sure to make this one again, we all gave two thumbs up.

1 user found this review helpful
Reviewed On: Aug. 19, 2015
Pesto Grilled Cheese Sandwich
Very good, I used mayo instead of butter, something I learned from another person here on AR, not as greasy as butter, doesn't taste like mayo either. Used the cheese I had on hand, Munster and Monterrey Jack. This was one tasty sandwich.

0 users found this review helpful
Reviewed On: Aug. 11, 2015
 
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