Angelicious Profile - (1164722)

cook's profile


Home Town: New Orleans, Louisiana, USA
Living In: Portland, Oregon, USA
Member Since: Oct. 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Camping, Biking, Walking, Photography, Reading Books, Painting/Drawing, Wine Tasting, Charity Work
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About this Cook
I'm a work at home freelance writer and web designer, and mom of two boys. With three guys in the family, I do a lot of cooking! I'm also a gadget girl - the right gadget makes jobs so much easier. My faves are my George Foreman grill and my beautiful new KitchenAid mixer.
My favorite things to cook
Simple, down-home Italian food is one of my specialities. There's nothing more delicious than a simple base of tomatoes, garlic and a few seasonings, simmered and tossed with pasta! I also enjoy Mexican (another of my specialities), baking and Cajun food.
My favorite family cooking traditions
My boys love to help me cook, which is something I hope to continue for years to come. Every Friday night, my husband and I have "date night", putting the boys to bed early and scarfing down one of our favorite recipes (tri-tip, Chili Verde, surf turf).
My cooking triumphs
When my best friend called me a gourmet cook! She's a fantastic gardener, so she tends my flowers in exchange for whatever dish she's fancying at the moment. (Her favorite is the Banana Cake recipe here on My husband is my biggest fan and never fails to compliment my cooking.
My cooking tragedies
I once made a pork dish that called for lean, boneless chop. I only had regular chops in the refrigerator, so I threw them in the crockpot with the soup and spcies. Quite possibly the worst dish ever! It was greasy, salty and barely palatable. I have a pretty good track record in the kitchen, so my hubby didn't tease me too much. :)
Recipe Reviews 62 reviews
Roast Sticky Chicken-Rotisserie Style
This is the *only* way I make roast chicken now! I use it so much that I now make a quadruple batch of the spices and store them in a jar (note: equals 5 T. of spice mixture) for the next time I make it! I don't marinate beforehand, and I've noted that fresh chicken tends to be less dry than a thawed, previously frozen chicken. (Tip: Save the bones and make your own chicken stock in the slow-cooker! The spices make the chicken stock more flavorful.)

16 users found this review helpful
Reviewed On: Jan. 12, 2006
Best Italian Sausage Soup
I had some Italian sausage and wanted to try something different - this was it! Instead of pasta, I used frozen pillows of ravioli (I've also used frozen tortellini), and served with our favorite Rosemary Bread (on this site). Excellent & delicious!

7 users found this review helpful
Reviewed On: Jan. 12, 2006
Grilled Shrimp Scampi
My husband couldn't get enough of this dish! I made a double batch of the marinade and set aside half to coat the pasta; I then marinated pre-cooked shrimp using my FoodSaver for about 45 minutes. I grilled the shrimp on the Foreman grill (lined with foil for easy clean-up) and tossed the shrimp and marinade together with whole-wheat linguine. The family loved it (although the kids didn't care for the red pepper flakes) and husband commented that it was the best shrimp & pasta he'd ever had.

60 users found this review helpful
Reviewed On: Jan. 12, 2006

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