Texican Profile - Allrecipes.com (11574700)

cook's profile

Texican


Texican
 
Home Town: Angleton, Texas, USA
Living In: Manvel, Texas, USA
Member Since: Apr. 2010
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Biking, Fishing, Reading Books, Music
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Enchiladas Guerrero
About this Cook
Not a whole lot to tell. I'm a single dad with two picky teen-aged kids who love to eat. Luckily, I enjoy cooking, and they enjoy eating what I cook. Win/win. The cool thing is that my son likes to cook and my daughter has really gotten into baking. Together, we're trying new things and expanding our culinary horizons. I just need to head over to the healthy cooking section so that our waistlines don't expand accordingly...
My favorite things to cook
I love to cook dishes (mostly Tex-Mex) that I grew up with. Unfortunately, some of the recipes that I would love to have were lost when my grandmothers passed. Still, I have been trying to find recipes and putting the family spin on them. So far, no complaints from the kids.
My favorite family cooking traditions
Sunday breakfast. My dad had this thing about making huge breakfasts before Sunday Mass. I would always wake to the smell of bacon or sausage cooking, knowing that a delicious omelet would be waiting for me as soon as I made it to the table. Then, of course, there was Grandma's fried chicken lunches after Mass... I still do the big breakfasts for my kids, but I don't know if I have the chops to ever make fried chicken that can compare to Grandma"s
My cooking triumphs
My biggest triumph was the very first time I cooked Thanksgiving dinner on my own. I was in the middle of divorce proceedings and I wanted to make sure my kids had the traditional meal with all the fixings. My mom came for a visit and to help out. All things considered, it was a wonderful time and the meal came out beautifully. I totally rocked that turkey.
My cooking tragedies
I was about 15-16, and I was over at a friend's house for the weekend. His parents had gone out of town and left a check for us to get groceries. Unfortunately, they forgot to sign it so we were out of luck in the food department. Still, we tried to make do with a bit of instant mashed potatoes which we tried to dress up with spices and other stuff we found in the fridge and pantry. We thought the artificial bacon bits that his mom had for her salads might help. Nope...all it did was turn the slurry a nice reddish-brown color. After an utterly disastrous taste-test, we dumped the offending mass in his backyard. A few days later, my buddy's dad was wondering why there was a dead spot on his lawn.
Recipe Reviews 6 reviews
Pinto Beans Muy Facil
I'm picky about beans and these are delicious. I've made them as per the recipe and with the addition of chicken broth. Either way is fantastic. My wife loves them and I make 'em often. Thanks for sharing...

0 users found this review helpful
Reviewed On: Mar. 9, 2014
Fresh Southern Peach Cobbler
I'd never made peach cobbler, before and stumbled upon this recipe. I'm so glad I did! I followed the recipe, except that I used frozen peaches. I thawed them and then sauteed them in a little butter to evaporate the excess liquid. I was worried about the crust, but everything came together, perfectly. My wife and daughter absolutely loved it. Well...I did, too. Thank you, aeposey, for sharing.

0 users found this review helpful
Reviewed On: Feb. 5, 2014
Slow-Cooker Barbecue Ribs
Even though I went a different route as far as ingredients, I have to rate this a 5 for the technique. I have made ribs in the slow cooker before, but the meat just didn't have the right consistency. That first step is the key. Also, not mentioned but equally important, be sure to remove the skin from the backside of the ribs. It's tough and won't break down, even when cooked low and slow. These ribs were fall-off-the-bone tender but still had a little bite to them. They were some of the very best ribs my wife and I have ever eaten. As for the ingredients, I used a pork rub on the ribs before I put them in the oven. A bottle of mustard-based BBQ sauce with one cup of ketchup were mixed with the remaining ingredients as listed. I also added some dried minced onion to the sauce. I think I'm going to add a little liquid smoke to them, next time, to make them taste a little more "authentic".

2 users found this review helpful
Reviewed On: May 12, 2013
 
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