Jex Profile - Allrecipes.com (11185774)

Jex


Jex
 
Home Town: Bay City, Michigan, USA
Living In: Alexandria, Virginia, USA
Member Since: Jan. 2010
Cooking Level: Intermediate
Cooking Interests: Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Gourmet
Hobbies: Reading Books, Wine Tasting
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About this Cook
I spend a lot of my free time grocery shopping and planning the week's meals for my two roommates. I have to, or else they cook and we have frozen dinners and boxed macaroni and cheese for dinner.
My favorite things to cook
I love slow cooker recipes. There's something captivating about the slow metamorphosis from raw ingredients in a crock to delicious dinner in 8 hours. I love ANYTHING with cheese; I've contemplated ways of getting cheese onto cereal.
My favorite family cooking traditions
My grandmothers were excellent cooks. That trait wasn't passed down to my parents, though, so I had to pick up where I left off as a child. My paternal grandmother was a pastry and cake chef and taught me that my always-cold fingers were a blessing for keeping pastry dough intact. My maternal grandmother cooked for her eight children and taught me that no matter what, it has to taste good and not just be good for you to justify eating it.
My cooking triumphs
I finally found a way to put curry and ginger on baked mango and not feel sick. :D
My cooking tragedies
Three years ago, I made a cheese, chicken, wine and broccoli casserole that called for cayenne pepper. I'd like to note that it's important not to ignore the 1/4 designation of tsp and not mix up tsp with tbsp. When I was four years old, it was Mother's Day and my father asked me to warm a bottle in the microwave for my baby sister. 45 seconds is not the same as 45 minutes.
Recipe Reviews 10 reviews
Slow Cooker Spaghetti Chicken
This recipe is pretty good. Without additional spicing for the chicken or sauce, though, I can see how it can be bland, due to the cheese not contributing savor and the chilis being the only other source of flavoring. To cut down on pan use and make this recipe easier, here's what I did. First, I cooked the chicken in the slow cooker, 5 hours on low, with 2 tbsp of butter and a splash of wine, covering the chicken with various spices. I used oregano, basil, thyme, black pepper, cayenne pepper and a hint of curry. Use your favorite spices. Then I added the rest of the ingredients. I admit that I used 12 oz of processed cheese food instead of 8 oz because I was looking at the block and thinking that I didn't care to have 4 oz of it sitting around in my fridge. This made the spaghetti very very dense - beware. Delicious but dense if you add more cheese. I also used linguine because that's what I had sitting around. I feel thicker pastas pick up sauces better and allow other things in the sauce to adhere to each strip of the pasta. Pretty good stuff, lots of leftovers (4 servings!) with three hearty eaters.

9 users found this review helpful
Reviewed On: Feb. 20, 2010
Salsa Chicken Rice Casserole
This was quite good. I melted 8 oz of cheese food product with the salsa to make salsa con queso so my roommates would eat the salsa. Leftovers go so deliciously on tortillas the next day to create cheesey rice burritos!

0 users found this review helpful
Reviewed On: Feb. 17, 2010
Montigott
This is the only recipe that my significant other will eat onions in. It's the only red sauce he'll eat all the way down to the bottom of the bowl. Others, he simply leaves behind after the pasta is gone. Completely intrigued by the baked pasta base of this recipe, I had to try it. It's a keeper in my recipe vault.

5 users found this review helpful
Reviewed On: Feb. 17, 2010
 
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About me: I am a college student. Looking for a job.
Jex
Cooking Level: Intermediate
About me: I spend a lot of my free time grocery shopping… MORE
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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