juliemcclain Profile - Allrecipes.com (14128125)

cook's profile


Home Town: Dunellen, New Jersey, USA
Living In: Somerset, New Jersey, USA
Member Since: Jun. 2012
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Scrapbooking, Needlepoint, Hiking/Camping, Camping, Boating, Walking, Fishing, Reading Books, Music, Painting/Drawing
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About this Cook
I'm currently studying for my BS in Information Technology through online education. My husband works 2nd shift, so I must prepare his dinner before he leaves at 2:30pm. Most of his co-workers are jealous that he gets a full-course meal for his dinner at work. Since he cannot enjoy his dinner with me, I feel he should still eat well away from home. We do not eat junk food or take out, as a matter of fact we rarely eat out at all - I cook everyday and love it. My husband also cooks, so lately we have been enjoying cooking together on the weekends. You can say we are "foodies" at heart.
My favorite things to cook
I love to cook anything that sounds tasty and what I think my family will enjoy. My husband is adventurous, so he likes to try new recipes.
My favorite family cooking traditions
My mother & grandmother had shown me several cooking techniques, and instilled into me that "homecooking from scratch" is always the best.
My cooking triumphs
Stir-fries, homemade mac & cheese, salads, desserts
My cooking tragedies
bread, sauces, souffles
Recipe Reviews 2 reviews
Roasted Brussels Sprouts
This is one of my favorite vegetables to roast and this was a great recipe find. I did change the oil to either grapeseed or avocado; they are high heat oils and it brings the flavor of the brussel sprouts out more without charring. I also used Himalayan Pink Sea Salt and fresh ground Tellicherry pepper for seasoning, what an amazing taste.

1 user found this review helpful
Reviewed On: Mar. 16, 2014
Roasted Asparagus and Mushrooms
I changed it up a little bit. I used dried rosemary, himalayan pink sea salt, fresh ground tellicherry pepper, and avocado oil. I found that the olive oil smoked too much and the avocado oil is made for high heat. It came out delicious! My family wants this on the menu weekly.

0 users found this review helpful
Reviewed On: Mar. 9, 2014

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