Wendy Stevens Profile - Allrecipes.com (1489103)

Wendy Stevens

Wendy Stevens
Home Town: Santa Maria, California, USA
Living In: Ventura, California, USA
Member Since: Nov. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Needlepoint, Hiking/Camping, Camping, Boating, Biking, Walking, Reading Books, Music
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About this Cook
I didn't enjoy cooking until I got married. My then-husband was my guinea pig and would eat ANYTHING, so I was fortunate to be able to try new and unusual recipes and cooking methods. Now, I'm single, work full-time and have a 10 yr old son so I tend to cook quick, easy things during the week and have leftovers for a day or two. Due to my lack of time during the week, I tend to spend more time in the kitchen on weekends. We live close to the ocean, so we do a lot of BBQing and outdoorsy cooking through out the year, as our weather is very mild.
My favorite things to cook
I enjoy cooking all kinds of food. My son is my taste-tester and he loves food. His favorite thing I make is Apricot Chicken. I serve it with carrots or green beans and hot cooked rice. I like to try dishes that are challenging and unusual but I also like recipes that have only a few ingredients. Sometimes, less is more when you are cooking!
My favorite family cooking traditions
Spaghetti, Tamale Pie, Stew and Chili Beans were staples growing up. I find that I cook those as "comfort foods", especially during the winter. My mom was a really good cook and could make something out of nothing it seemed. I find myself doing that too, and it's useful because it keeps me from running to the store all the time and I use up stuff in my pantry.
My cooking triumphs
I went to our local farmers market and my son talked me into buying some raspberries. I took a basket of them home, washed them and sprinkled a little sugar on them. I made up a small batch of batter with Bisquick, milk and sugar. I put the berries in some small ramekins and poured the batter over top of each, just to cover. Baked them in the oven at 350. I watched them closely because I wasn't sure how long they would take to cook. When the tops were golden brown, I took them out and topped with vanilla ice cream. They were yummy and totally "off the cuff"!
My cooking tragedies
Once I made a peach cobbler and doubled the recipe for a crowd. I put it in a 9x13 pan and didn't adjust my cooking time or temp right and it didn't cook all the way. I was taking it to my mom's house so I thought I would just finish cooking it there. On the way, the pan tilted and cobbler batter spilled all over the front seat of my car! It smelled like peach cobbler for weeks!
Recipe Reviews 7 reviews
Pesto Chicken Penne Casserole
This dish sounded amazing but was a huge disappointment, and that was a huge bummer since it does take a little time to make. I served it to company and no one could finish it. The pesto is very greasy with lots of olive oil. I did not find it creamy at all, in fact it was very strong. It smelled much better than it tasted. I did not change anything at all, I followed it to the letter. After tasting it, I am quite surprised at the amount of stars because usually recipes with this many stars are really good. I won't be making again. Also, I could not find a jar of pesto that large and had to buy two - it was expensive.

0 users found this review helpful
Reviewed On: Dec. 26, 2014
Irish Cream Bundt Cake
I made this tonight. Rich flavor, very moist. My favorite part was the glaze. Very good!

0 users found this review helpful
Reviewed On: Mar. 21, 2014
Santa Maria Grilled Tri-Tip Beef
I am from Santa Maria,CA and I can tell you that Santa Maria tri-tip experts are purists, with the simplest of seasonings being used, powdered garlic, salt, pepper and maybe some parsley. One of the other things about Santa Maria-style tri-tip is that it is cooked over red oak wood. The oak and the simple seasonings are what brings out the excellent flavor of the meat.

10 users found this review helpful
Reviewed On: Mar. 19, 2014
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
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