bellepepper
 Supporting Member (Click to learn more about Supporting Membership)
Home Town: Upper Arlington, Ohio, USA
Living In: Dublin, Ohio, USA
Member Since: Jan. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Gourmet
Hobbies: Sewing, Biking, Photography, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
I have been hanging out on this website for a number of years now, but I have just recently registered as a member. What took me so long?? I was a career business woman and when I was working I rarely had the time, energy or motivation to come home after a stressful day and cook. But, when Hubby and I retired all of that changed. I love to cook and am always looking for something new and interesting to try. I love this website and find the photos very inspiring. I often decide on dinner based on the pictures!
My favorite things to cook
I love, love, love to make soup!
My cooking triumphs
Hubby and I have successfully hosted a number of parties where I have done all the food myself. Over the years there have been countless cookouts, dinner parties, showers, Christmas parties, an engagement party – some big, some smaller – but all well received by our guests.
My cooking tragedies
I can’t recall any real tragedies, but I have had my share of messes, mistakes and disappointments!
Recipe Reviews 672 reviews
Apricot-Mustard Grilled Pork Tenderloin
Well, it doesn’t get any easier than this! As Jillian suggested, I too, reversed the amounts of preserves and mustard, using 1/4 cup preserves and 3 T. Dijon mustard. Don’t overcook this! This will not be dry if you take the pork off the grill at 150 degrees, let it rest for 5-10 minutes and then carve. The residual heat in the tenderloin will continue to cook it. This was very good, with a nice balance of sweet from the preserves, and tang from the mustard. I’d be tempted to try other flavors of preserves. Raspberry comes to mind.

0 users found this review helpful
Reviewed On: May 28, 2012
Mediterranean Brown Rice Salad
I made this for Recipe Group and it was very tasty. I made half the recipe and I would say it yielded 4 servings. Although I love balsamic vinegar, I don’t think this salad looked very appealing. The balsamic vinegar turned it a very dark brown, darker than the photo, so next time I will use white balsamic vinegar. This had a nice mix of flavors and both Hubs and I enjoyed it.

0 users found this review helpful
Reviewed On: May 27, 2012
Summertime Tomato Salad
I had a big, beautiful Tennessee farm market tomato I used to make roughly half this recipe. I didn’t think all the dressing was necessary so I made 1/4 of it, which was plenty. I sliced my tomatoes and used green onions. I try never to refrigerate tomatoes, as their flavor diminishes, so I made this early in the day and let it sit on the counter until dinner. This was good, but nothing exceptional. I was expecting more based on the rave reviews.

0 users found this review helpful
Reviewed On: May 27, 2012
 
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