Linzee6394 Profile - (14737481)

cook's profile


Home Town:
Living In: Clinton, New York, USA
Member Since: Mar. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Mediterranean, Low Carb, Healthy
Hobbies: Hiking/Camping, Walking, Photography, Music, Genealogy
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About this Cook
I recently moved from a place that didn't have a kitchen (unless you count a microwave) to a full kitchen with a gas stove, so now I cook ALL the time and I'm really enjoying it. I also have become obsessed with Food Network so I'm learning a lot from watching professionals do what they do best. I also need to get at least 60 grams of protein per day so all of my meals are protein-based and I usually try to omit unnecessary carbs, like bread and pasta.
My favorite things to cook
I like to try new things and to experiment with new flavor combinations and ingredients you might not think to put together to make it more to my liking, or to add nutritional value. I'm not always able to follow a recipe EXACTLY as written and find I learn best and enjoy myself more when I figure it out as I go along. My newest favorite food is poached eggs, something I taught myself how to do after reading about it online. I love eggs but now I eat 2 poached eggs with garlic salt EVERY DAY. I normally try not to eat the same thing more than 1 day in a row or more than twice a week but I LOVE poached eggs with garlic salt so much that I have made an exception to that rule. I just wish I knew about them sooner!
My favorite family cooking traditions
I always enjoyed making pies with my grandmother for Thanksgiving dinner. She was a great baker.
My cooking triumphs
Last Thanksgiving my boyfriend and I cooked the entire meal just for ourselves. Some things were family recipes, like my grandmother's pecan pie, but many were things I either found on my own or kind of made it up as I went along, like the sweet potato souffle, mashed potatoes from scratch, gravy from scratch (no recipe AND no lumps), etc. We made so much food and it all turned out so yummy. We were really proud of ourselves since neither of us had any experience doing it, or even anything close.
My cooking tragedies
I cook by feel, flavor and sight versus timers and rules. Some people can tell you how long to grill each side of a chicken breast, but I flip it based on how far up the white part is. I rarely make something the same way twice, especially things like omelets. I also never leave my food unattended. I like to watch the cooking process. I'm also trying to focus more on fresh ingredients and learning to use more herbs and spices. To me cooking is an easy way to try something new every day.
Recipe Reviews 2 reviews
Grilled Fish Tacos with Chipotle-Lime Dressing
I used cod with the skin on since it was the same price as the tilapia and I knew it would hold together better on the grill. And rather than cubing it we just let it flake itself after taking it off the grill. I marinated it for 4 hours. As for the sauce, I took other people’s advice and started with only a tiny bit of the adobo sauce, adding to it gradually, especially since mine had been frozen so I wasn’t sure of its potency. I ended up splitting the sauce into two batches and only used about 1 tbs adobo in the mild batch and added a 2nd tbs into the other, and that was about a medium. I think next time I’ll cut the sour cream in half since I’m not a big fan of the sour taste. I used a make-your-own approach when serving so I used more toppings than listed: chopped cabbage, slices of jalapeño, slivers of tomatillo, halves of cherry tomatoes, chopped cilantro, slices of avocado, lime wedges, diced red onion and my own recipe for guacamole (I’ll probably post that later). Everyone raved about the fish by itself as well as the overall taco. It was a huge hit. I will definitely make these again, but it was pretty time, and labor, intensive so I have to keep that in mind. But still 5 stars.

8 users found this review helpful
Reviewed On: May 6, 2012
Black Beans and Pork Chops
I made this as directed and it turned out well. It's a quick and easy meal and a great way to keep pork chops moist. I recommend using at least a medium salsa to give it some heat, and a black bean and corn salsa would work perfectly in this. You could also add peppers, corn or other vegetables to your taste to make it a 1-dish complete meal. Also, even though I love salt, I found there is no need to add salt at any point since it's all in the black bean liquid.

3 users found this review helpful
Reviewed On: Apr. 30, 2012

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