Chef Joy Profile - Allrecipes.com (1471447)

cook's profile

Chef Joy


Chef Joy
 
Home Town: Texas, USA
Living In: Texas, USA
Member Since: Oct. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Dessert, Kids, Quick & Easy, Gourmet
Hobbies:
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About this Cook
I'm just a mom who wants to hear her family say "No, MY MOM is the best cook."
My favorite things to cook
I love to cook anything that makes my guests drool a little. It really isn't a certain kind of a food rather the dishes I'm known for THANKS TO THIS SITE! For example, when I make coconut shrimp with an orange marmalade, I know I'll get a few pat on the backs as well as invitations in adopting them just so they can eat dinner here nightly. lol Those happy bellies make me feel good inside, and so...those are the things I like cooking the most!
My favorite family cooking traditions
I don't really have a family tradition, but I've been collecting our family favorites to one day pass down to my kids when they are older and out of the house. That way they will have all their favorite comfort foods right there with them!
My cooking triumphs
I think my triumphs were when I stopped having to read 100 reviews just to make a recipe because I had done enough on here to finally be able to make my own changes from trial and error. It's nice to know you're finally getting the hang of something. To think I started off NOT WANTING to cook ...to being obsessed with it!
My cooking tragedies
My cooking tragedy is simple: I try each dish every which way I can and DO NOT stop until my family tells me that I know have the BEST EVER! I hate hearing someone has a better enchilada dish or something. So my mission is always to have dishes in my folder that are ALL winners! Mostly because when my boys get older, I want to be the mom they think is "the best cook ever." :)
Recipe Reviews 103 reviews
Shoyu Chicken
HELPFUL TIPS: I had some boneless thighs I had to get rid of, and we never grill. So I lined my casserole dish with nonstick foil, then laid the chicken down... and then 3/4 of the sauce. Then after baking it at 350 for 40 min, I mixed the remaining sauce with 2T of cornstarch (mix together well). Then baked for another 30 min. Ohh my goodness... had that yummy chicken with sauce that stuck to it. Servced with pineapple tidbits and rice.

1 user found this review helpful
Reviewed On: Nov. 6, 2014
Meatball Nirvana
Only used 1/2t red pepper flakes, no hot sauce because I ran out, and I used SOY SAUCE instead of the Worcestershire sauce. COMPLETE SUCCESS!! MOIST TOO!!! I baked for 18-20 min using a medium cookie scoop. :)

0 users found this review helpful
Reviewed On: Oct. 5, 2013
Mexican Casserole
HELPFUL TIPS: taking the lead from others, definitely omit water. Use the juice from both beans and corn (hey, makes it easier to not have to drain too)! I make the mixture ahead of time and when ready to bake, then add the crushed chips. I actually added a layer of chips in the middle. OTHER TIMES, I omit the chips and just add 1 - 1.5 CUP of any cooked rice (i used a seasoned flavored uncle ben's box) ...we felt this really tasted better scooped in a flour tortilla and topped with your favorite toppings (lettuce, tomotoes, sour cream and salsa). Either way we make it, definitely add 3/4C salsa. No, ours wasn't hot at all and we had a 1, 3, 5, and 7 yr old who approved. It just adds a little hint of tomatoes and texture that made it perfect.

2 users found this review helpful
Reviewed On: Jan. 10, 2013
 
Cooks I Like view all 2 cooks I like
Cooking Level: Intermediate
About me: I'm just a mom who wants to hear her family say… MORE
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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