MrsFowler Profile - (11030243)

cook's profile


Home Town: Sacramento/Rancho Cordova, California, USA
Living In: Spokane Valley, Washington, USA
Member Since: Nov. 2009
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean
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Pulled Pork Sampler Platter
Homemade Pizza
Pineapple Upside-Down Cake & Pineapple Upside-Down Cake
Peach Clafoutis
About this Cook
Working wife and mom, a bit of a wild child when I was younger, now really more of a homebody at heart. I love to feed my family and friends and to try different dishes, from old classics to ethnic or vegetarian dishes, and to play with them to make them my own. I love this site and use it often for just browsing, for getting ideas, and for researching what others' experiences have been so that I don't have to make "all" the mistakes on my own. I don't review many recipes and haven't posted any because I tend to be a 'lil o' this, lil o' that' type cook, so I often incorporate ingredients or advice from several different recipes or reviews into the end product. I would, though, like to refine some of our favorites and share them.
My cooking triumphs
Well, I don't know - some of my family's favorites are my meatloaf, original jalapeno poppers, homemade pizza, egg rolls, homemade chicken/turkey/vegetable noodle soup, black bean/lentil burgers....those are the triumphs for me, I guess; the ones that make my vegetarian daughter or my hardworking husband happy to be home for dinner.
My cooking tragedies
One of the first times I cooked for my husband (long before we married), I tried to bake two pizzas in the oven at the same time....the heat didn't circulate properly and the dough sort of...melted...around the oven racks. It took all the hands we had between us and a variety of utensils to free it all up! Within just a day or two of that, I laid the potholder on the door of the oven while I checked the dish - then shut the door and set the potholder on fire! I learned about him in those early days how kind he is, that he has a sense of humor, and that he's great in a crisis! So maybe not such a tragedy, after all...
Recipe Reviews 15 reviews
Baked Ham with Sweet Glaze
I made this glaze exactly as indicated, but did not add the fruit at the end. I do like pineapple on ham and the cherries make it really pretty, but I made a spicy cherry jelly on the side instead. As for the glaze, it was exactly what I wanted. It thickened beautifully with the addition of the flour, had a great balance of flavor from the brightness of the lemon juice and the depth of the dry mustard, all harmonizing nicely with the general sweetness. I liked that the honey was included, adding a broader base than the brown sugar alone. It was very simple, added some beautiful color due to the caramelization, and was a huge hit with everyone present. For what it's worth, it also paired wonderfully with the cherry concoction, which gave it the fruitiness it was designed to work with as well as a little heat to couple with the sweet (the cherry stuff is actually meant to be a glaze, too, but we served it on the side for dipping hams, mixing with baked sweet potatoes, onions, & apples, or adding to rolls with butter. Thank you so much for sharing!

1 user found this review helpful
Reviewed On: Dec. 1, 2013
Baked Kale Chips
After seeing recipes for these several times, we finally tried them. The ingredients we used were the same, with the exception of using Olive Oil Pam, as noted by the submitter, for two reasons - much less oil and more even coating. My preparation varied a tiny bit - I washed and shook the water from the whole bunch instead of already cut-up kale (just thought it seemed the easiest)and I didn't think to use scissors, so I just tore the leaves from the stems. It worked okay, but the scissors would probably be easier next time (wish I'd thought of it lol). We liked these and will look forward to having them again. Also saw a suggestion elsewhere about crumbling these and mixing with popcorn and whatever spices sound good - we're going to try curry!

2 users found this review helpful
Reviewed On: Sep. 13, 2013
Spinach and Tortellini Salad
This is a version of one of the most well-received dishes I make for get-togethers. It's also extremely versatile. We have learned that we much prefer to add the dressing to the tortellini the night before (or at least several hours). Sometimes it requires a little more dressing on the final mix (because it soaks up), but it really boosts the blending of the flavors. I also (like others) use fresh baby spinach. It's also great with cucumber. I like to add cooked chicken pre-marinated in the dressing or this amazing NY Italian Sausage from a local meat shop. I usually use Ken's Lite Northern Italian or Ken's Lite Caesar. We do much prefer shredded Parmesan to the grated, but that's just personal taste. I also add pepper, garlic powder, and onion powder to taste. I love the cherry or grape tomatoes in it - the color is beautiful and they add a lot to the taste. I do leave them whole, partly because they look better to me and are still easy to eat, and partly because my husband doesn't care for them and they are easy to pick out that way. I ALWAYS double this recipe, even for small groups, because there is never enough. With the exception of the spinach, it all holds really well as leftovers, so if I leave some at home for later, I don't put the spinach in it then. All in all, this is a fantastic dish - easy, versatile, pretty, and a little different.

5 users found this review helpful
Reviewed On: Sep. 13, 2013
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