What's Cookin' Profile - Allrecipes.com (13071582)

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What's Cookin'

What's Cookin'
Home Town: Valley Of The Sun, Arizona, USA
Living In: Valley Of The Sun, Arizona, USA
Member Since: Oct. 2008
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Asian, Mediterranean, Low Carb, Healthy, Vegetarian, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Photography, Reading Books, Wine Tasting, Charity Work
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About this Cook
I'm married and live in Arizona with my Husband, 8 year old son Justin, 22 year old daughter (full time college student) Madison, & 26 year old son who is currently deployed overseas. My husband is a recently retired SMSGT Air Force and now works as a Franchise Consultant for a Well known Tax Preparation company. After recently being diagnosed with Multiple Sclerosis I have become a stay home Mom for the first time in twenty years and have decided to make the most of my new life exploring my passions and getting as healthy as humanly possible. I love the inspiration I get from Allrecipes and coming up with my own recipes for making flavorful dishes and comfort foods that are low fat or fat free and vegetarian friendly.
My favorite things to cook
I love cooking different ethnic foods. Living in the Southwest I'm greatly influenced by authentic Mexican cuisine. I also enjoy Thai and Japanese cuisine.
Recipe Reviews 20 reviews
Avocado Feta Salsa
My family gave this 5 stars. It was THE hit of the appetizer table!! Very good with Tostitos Black Bean Chips.

4 users found this review helpful
Reviewed On: Dec. 26, 2011
Apricot Brown Sugar Ham
I made this recipe last year and everyone loved it so much I used it again this year. I thin it down a tad with a small splash of O.J. I'm pescatarian so I didn't actually eat the ham but again, rave reviews. What I love is how juicy the meat is when it comes out. The glaze tastes amazing but it also caramelizes nicely and locks in the juices. P.S. I had the glaze over a piece of Salmon and it was amazing!

7 users found this review helpful
Reviewed On: Dec. 26, 2011
Butternut Squash Soup
This is a huge hit with my family both at TG and Christmas. I peel, core and cube my squash, toss it in EVOO, sprinkle with salt and roast about 45 minutes in 350 for a deeper flavor. I chop a large Vidalia onion and mince up 4 cloves garlic and saute in EVOO. Add 4 to 5 cups veg stock (Instead of water) and leave the spices the same. I add in my squash + a peeled and chopped honey crisp apple and bring to a boil for a minute or two. I omit the cream cheese altogether. Blend in small batches and be sure to always cover top of blender with hand towel to prevent getting burned. I pour from blender to crock pot for parties. I've made this soup 3 days in advance and it only gets better. I also use it as a sauce over cheese ravioli and it's AMAZING! I'm a vegetarian and just love good recipes that don't call for artificial ingredients.

20 users found this review helpful
Reviewed On: Dec. 26, 2011

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