allison125 Profile - (1368097)

cook's profile


Home Town: Southeast, Louisiana, USA
Living In: North San Diego County, California, USA
Member Since: May 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Indian, Southern, Healthy, Dessert, Gourmet
Hobbies: Photography, Music, Painting/Drawing
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Quinoa and Black Beans
About this Cook
I'm a native of Mississippi and Louisiana, currently living in southern California. It's nice out here, but I'll probably settle down back in the south when the time comes. I started *really* cooking in my early 20s, and now it's my favorite hobby. I'm constantly experimenting in the kitchen. I work in the field of architecture, and I am married to a wonderful husband who is an officer in the Marine Corps. We have no children, but we have two adorable kitty-cats.
My favorite things to cook
I love baking more than anything, mostly because I feel like I'm better at it than anything else. I love making sweets, and my husband loves me for it. :-) I consider myself a pretty good baker, and I'd like to get up to par in other areas of cooking, as well. A couple of things that are consistently on the menu at my house are Thai shrimp and pineapple curry and my fabulous shrimp/avocado dip. I make these things about once or twice a month. I also make a killer coconut cheesecake with a knockout ganache glaze.
My favorite family cooking traditions
Growing up, our biggest tradition was Eggs Benedict and mimosas on Christmas morning. (The children were always served "faux" mimosas with sparkling grape juice.) My mother also made homemade mayonnaise, chocolate truffles, and Russian dressing to give to her friends every Christmas, always saving plenty for the family, of course. On New Year's Day, my mother never failed to prepare a fabulous batch of Hoppin' John. Somehow, in my childhood, I discovered that Hoppin' John tastes great doused with Russian dressing. Try it. :-)
My cooking triumphs
Any time I cook something that gets "oohs" and "aahs" from spectators, I consider it a triumph. I love making food that not only tastes great, but looks beautiful. One really spectacular-looking recipe that I've prepared is Emily's Famous Tiramisu from this site. It is truly impressive.
My cooking tragedies
My husband loves egg custard pie. When we were first married, I decided to make one for him, homemade crust and all. I put sooo much time and effort into it, and when I pulled it out of the oven and started cutting it, I realized that I had forgotten a very important ingredient-- the cream. So, basically, I had a pie crust full of sweetened vanilla-scented scrambled eggs with nutmeg. Bless his heart--he ate it anyway.
Recipe Reviews 47 reviews
Greek Seasoning Blend
We use a LOT of Cavender's in this house, and this seasoning blend is just as good-- in fact, it's better! Per the optional instructions, I blended the mix into a fine powder (using a food processor). Freshly blending the dried herbs and spices in small batches makes for a wonderfully pungent and flavorful seasoning for just about anything. I considered making a large batch of it, but I like the idea of making the suggested amount as needed; it'll last about a week in our kitchen, and it's totally worth making a new batch every few days in order to get that "just ground" flavor. I used this recipe as a seasoning for grilled chicken breasts today, and the flavor was fantastic. I'm fairly confident we won't be buying the big "C" again any time soon. Thanks for a great recipe!

12 users found this review helpful
Reviewed On: Jul. 18, 2014
Strawberry Oatmeal Breakfast Smoothie
I would have never have thought to put oatmeal in a smoothie, but it works! It adds a nice, nutty flavor, and I don't mind the texture at all. I used vanilla soy milk, so I didn't add the vanilla extract, and instead of sugar, I used Splenda. This was extremely filling and delicious-- will definitely become a regular in my house. Thanks!

2 users found this review helpful
Reviewed On: Jun. 3, 2010
Quinoa and Black Beans
This was my first experience with quinoa, and it is absolutely delicious. It is best served cold. Next time I make it, I will wait until it has cooled before I add the chopped cilantro-- it wilted a bit in the hot quinoa. Thanks for a great recipe!!

22 users found this review helpful
Reviewed On: Mar. 12, 2008
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