Rhayc Profile - Allrecipes.com (13696999)

cook's profile

Rhayc


Rhayc
 
Home Town: California, USA
Living In: Pacific Northwest, Oregon, USA
Member Since: Feb. 2009
Cooking Level: Intermediate
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About this Cook
I am a mother, wife, daughter, sister and aunt - all roles I serve proudly. I believe in equality and do not limit myself to traditional rules... even in the kitchen. I am a perfectionist and a pragmatist - two traits that lend themselves well to being a decent cook. I often create chaos in the kitchen, but the chaos pays off. At least my family believes it does, and this is all that matters! I work full time and attend college and am always on the look out for healthy and delicious quick meals. I always share my discoveries and never believe a recipe should be a "family" secret. If I could share with a person even a sliver of the good things I discover, I will do it without question or hesitation.
My favorite things to cook
I love to cook anything I know others will enjoy. I spend countless efforts tweaking and perfecting a recipe before I will serve it to someone else. When someone asks for recipes, I give it out willingly, but encourage they tweak it to their own tastes. Afterall, we all like different things!
My cooking triumphs
I have several triumphs... but the tragedies always reign supreme. I believe you learn from triumphs and tragedies, but no one wants to repeat a tragedy so those experiences stay with you forever, reminding you to, "never do that again"!
My cooking tragedies
Years ago I made biscuits and gravy. As always, after cooking the sausage, I added flour, then milk to thicken. It would not get thick to save my life. I served it anyway and said my apologies while scooping dishes. After I took a bite, I realized the problem. . . someone had filled my flour canister with powdered sugar! We dumped our plates and headed out for dinner. What a disaster.
Recipe Reviews 11 reviews
Chipotle Chicken Soup
I love, love, love this recipe! It uses ingredients I have on hand all the time, except the cilantro. In a pinch, I leave the cilantro out. If you are using frozen chicken, just throw it into a pot and boil the breasts until done - you can even over-cook them at this process to tender them up. Once cooked, drain the water and remove chicken. Shred or dice chicken, then return to the same pot with onions and continue recipe from there (no need to add olive oil if you do it this way). By the way, I was bummed I wasted the chipotles so many times, so I discovered you can used dried chipotle powder instead and it is just as good!

31 users found this review helpful
Reviewed On: Apr. 15, 2010
Chicken Cordon Bleu II
Truly a 5 star recipe... I marinate my chicken in a salt water brine for 1 hour before cooking to increase flavor and moistness. In addition, I usually only make 2 chicken breast halves; but still make the same about of sauce. The sauce is so good and great served over rice. For those not aware: dry wine is not sweet. Choose a good chardonnay... that's what I always use. Yum!

0 users found this review helpful
Reviewed On: Apr. 15, 2010
Penne with Chicken and Asparagus
Some of my favorite and simple ingredients. Love this recipe and do not change a thing when I make it.

0 users found this review helpful
Reviewed On: Apr. 15, 2010
 
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