JessicaD Profile - (11782977)

cook's profile


Home Town: Clinton, Missouri, USA
Living In: Hawaii, USA
Member Since: Sep. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian
Hobbies: Gardening, Hiking/Camping, Walking, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
Living in Hawaii and (surprise!) wishing I were some where that wasn't an island. I am married to an active duty sailor (a reservist myself). My husband usually leaves the cooking up to me (sometimes I get him to do it) and I'm not always in the mood but I love seeing inspiring recipes on this site. I try to cook healthier things but sometimes tasty things just aren't all that good for you.
My favorite things to cook
I like to keep things simple so anything that doesn't require too much multitasking is a keeper. I also love baking scones and muffins that I try to share with other people.
My favorite family cooking traditions
We have a fried rice recipe that I believe my grandma started when they lived in the Philippines. It's so yummy!
My cooking triumphs
every time I make something everybody raves about, I feel good about it. I'll get back to you when I actually try something mildly difficult.
My cooking tragedies
every time I attempt making kabobs they fail somehow.
Recipe Reviews 4 reviews
Waikiki Meatballs
I frequently make this dish for dinner. It is a favorite for both myself and my husband. I feel I must finally give it a review. The only change I make is baking the meatballs. I've never actually tried to cook the meatballs in the skillet. It's just so easy to just stick them in the oven. Wonderful flavors!

2 users found this review helpful
Reviewed On: Oct. 30, 2011
Chicken Andouille Gumbo
Delicious! My dad's side of the family is all cajun, so whenever we went to visit them I always got to look forward to their gumbo. Craving something similar, and it being near Mardi Gras, I decided to give making my own gumbo a try. Completely new to the process of making gumbo but I did a lot of research before I attempted this recipe and read a lot of reviews on it. I made the okra according to the recipe and it turned out fine- not slimey. the andouille sausage I bought wasn't that great so it really didn't add anything, could've left it out. My roux definitely took more than 6 minutes- more like 45! very easy but extremely time consuming. I added onions to the vegetable mix (gotta have onions). Other than that I left the rest of the recipe alone and it turned out just like I remember gumbo and just the right amount of spice. My husband and my friends, who have never had gumbo, love it too!

1 user found this review helpful
Reviewed On: Mar. 19, 2011
Beef Tenderloin in a Port Shiitake Reduction
Delicious! I was worried about it being a little too sweet but it turned out pretty amazing. I made it for an early Valentine's Day dinner and it was a great choice for the occasion. I didn't cube the meat because I wanted the cuts whole, so I seared the tenderloins an cooked them in the oven at 500 degrees for 4 minutes and let them sit on the pan will a foil tent for a few minutes before placing them in the skillet with the reduction sauce at a medium low heat for 4 more minutes on each side which got them to a perfect medium-rare. The sauce did reduce a bit faster than 30 minutes so this is definitely a recipe you have to watch closely. Little bit of modifications but it was a big hit for me and my husband.

7 users found this review helpful
Reviewed On: Feb. 14, 2011
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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