slo_cook Profile - (10929438)

cook's profile


Member Since: Jan. 2008
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Reading Books, Charity Work
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About this Cook
I have 4 beautiful grandchildren. Cooking for people who really enjoy eating is a passion of mine and I'm not sure I have much trust in those who don't much like onions or garlic! My veins flow with garlic and not a drop of blood. The best compliment to my cooking abilities was "Your cooking reminds me of my Grandmother's." No one knows the secrets of the kitchen like Grandmas do. Since moving to the Central California coast I have discovered that there is nothing like Red Oak for BBQ'ing and smoking everything from meats to cheese. Lord when my time comes please let me die with a belly full of smoked pork and tri tip. I enjoy doing volunteer work for my local ASO and helping out with their annual Walk for Life BBQ for close to 400 walkers and supporters, taking off for a day trip or camping up in Big Sur, growing my own fresh vegetables to use as I am preparing a meal.
My favorite things to cook
Just about anything but fish and no organ meats what so ever and that includes skin. I'm always looking for something new to try. I look at a recipe as a blank canvas. Tweak it to your own taste. You won't offend me if you change a recipe I've given you. Imagination is where good and new foods come from. Absolutely NO skimpy portions nor low fat dairy allowed.
My favorite family cooking traditions
The family recipe for old fashioned bread stuffing, a recipe for mayonnaise which the Wesson Oil Company put out in the 1920's complete with the special mayo making jar with a plunger for slowly hand pumping the oil into the rest of the ingredients.
My cooking triumphs
Anything that turns out so that people say this is really delicious. My rule of thumb is that the following factors should always be in the order of, 1-Flavor, 2-Comfort factor, 3-Texture, 4-Health.
My cooking tragedies
Those don't happen too often but when they do they are MAJOR. Once I fixed chicken breasts with Chinese 5 Spice, I followed the directions accordingly. They came out tasting like a licorice bomb had exploded in the baking dish. My wife, 2 kids and I took one bite...the dogs and cats had a great meal that night. The worse mess I've had to clean up was when I forgot to put several pokes into a yam before cooking it in the microwave. You know all those little holes in the top of the inside of your microwave? That aint gonna happen again!
Recipe Reviews 70 reviews
One Pot Tuna Casserole
Not liking fish at all I swap out the small 5 oz can of tuna for a 12.5 oz can of chicken or use about 2 cups of shredded rotisserie chicken, use 1 lb of peas and carrots or sometimes broccoli, black pepper to taste, use cream of whatever type soup I like, swap out the milk for 50/50 for extra richness, add diced onion and celery and about 1/4 tsp of fresh thyme leaves, 2 cloves of minced garlic and a drizzle of white wine. I have used coconut milk and curry pwd also if I want to take it in that direction. Or for a Mexican flair I use a 15.5 oz can of whole kernel corn drained, ground cumin, chili pwd and minced garlic to taste along with a can of diced fire roasted green chilies and a couple of minced Serrano chilies seeds and all. And however I make it I always double the cheese to 2 cups and bake it in the oven adding the second cup of cheese to the top and let it bake an additional 10 mins. Realistically this makes enough for the 2 of us to have 2 nights in a row. Yes the portions are large but that's just how we like to eat and we're not big people.

0 users found this review helpful
Reviewed On: May 28, 2015
Country Fried Floured Bacon
This is about the wonderful flavor of bacon and this recipe is great. If you have fears of becoming obese from eating this then don't.

5 users found this review helpful
Reviewed On: Mar. 2, 2015
Spinach Stuffed Chicken Breasts
I used 2 slices of bacon per breast half since I always cook large chicken breasts. After butterflying the chicken I pounded it out slightly so as to make them large enough to take all of the spinach mixture since I used just 2 breast halves. I held them together with tooth picks. Instead of plain Feta I always use the herbed kind, it adds so much more flavor to anything, also I used cracked black pepper to taste.

2 users found this review helpful
Reviewed On: Feb. 24, 2015

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