cook's profile


Jenna
 
Home Town: Laredo, Texas, USA
Living In: Springfield, Virginia, USA
Member Since: Nov. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Healthy, Kids
Hobbies: Reading Books, Music
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Mini Pineapple Upside Down Cupcakes
Spicy grilled shrimp
Chewy, chocolatey goodness!
Eggplant parmesan
About this Cook
I'm a stay-at-home mom to two wonderful little boys. I haven't been cooking long, but I love experimenting with new recipes and I really enjoy making home-made meals for my family.
My favorite things to cook
Chicken, mexican food, pasta, just started getting into baking
My favorite family cooking traditions
My family shows their love through food and I think I'm the same way. I love to make nice meals for my family and get really upset if I mess something up.
My cooking triumphs
I can't say I've gotten there yet; I feel like I'm still a beginner. I still get nervous about cooking for people other than my husband and son, so I think that once I'm able to do it, I can count it as a triumph!
My cooking tragedies
A couple of years ago I was trying to make chicken soup and fell asleep while the water was boiling. The fire alarm didn't go off, and it's a miracle I woke up because the water was gone and the pot was a charred, smoky mess!
Recipe Reviews 107 reviews
Spicy Grilled Shrimp
Really yummy! Served over cilantro lime rice and topped with pineapple salsa.

0 users found this review helpful
Reviewed On: May 24, 2012
Gina's Lemon Pepper Chicken
Simple and tasty! I wanted to top a Caesar salad with some chicken and this was perfect. I butterflied and pounded the chicken breast first, pan-seared it with a bit of olive oil and finished it off in the oven. I only made one breast and seared it on medium-high heat for about 2 minutes on each side and baked @ 350 for 12 minutes. Will make again!

1 user found this review helpful
Reviewed On: May 20, 2012
Sweet Potato Enchiladas
I made these because of all the good reviews, but I wasn't sure I would like them. They are just as good as everyone keeps saying! I had 2 and a half baked sweet potatoes left over from Easter dinner, so that's how many I used. I added half a block of cream cheese and the full amount of spices. I didn't fry the tortillas, just heated them up in the microwave and put them in the enchilada sauce before filling up and rolling them. Added a bit more sauce and cheese on top. I used Chi-chi's Mild red Enchilada sauce and I thought it was tangy enough to compliment the filling. I'm already looking forward to having some tomorrow!

3 users found this review helpful
Reviewed On: Apr. 9, 2012
 
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