LilSnoo Profile - (1546014)


Home Town: Terrace Bay, Ontario, Canada
Living In: Aurora, Illinois, USA
Member Since: Sep. 2003
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Mediterranean, Low Carb, Healthy, Quick & Easy, Gourmet
Hobbies: Quilting, Gardening, Hiking/Camping, Biking, Walking, Fishing, Photography, Reading Books, Music, Wine Tasting
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Blog...  3 posts
Nov. 4, 2012 7:00 pm 
Updated: Nov. 28, 2012 9:07 pm
We don't normally celebrate Halloween at our house, since we don't have kids and we're usually invited elsewhere for parties. This year, I decided to spice things up a bit and make a couple Halloween treats and invite some friends over.  It really didn't take much planning at all, and before… MORE
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From The Blog:  A Dash of This
About this Cook
I'm a 40 yr old foodie currently living in Aurora, IL. I'm very fortunate in that I have plenty of friends and family who will try everything I make, and I'm constantly using them as my guinea pigs! I was born and raised in Canada by my French Canadian parents. I grew up eating a lot of French Canadian foods, and I just love getting back home to Canada to taste mom's delicious cooking. She has always inspired me to cook.
My cooking triumphs
Planning and making a 6-course meal for business associates who were in town. Not only was this the most time-consuming meal I've ever made, it was my first time meeting all of them in person! Stressful day, but a huge success!
My cooking tragedies about reaching into the oven to take out the Thanksgiving turkey and having the cheap pan collapse, dumping the hot turkey and scorching liquids onto my bare feet. YEEEE-OUCH!
Recipe Reviews 230 reviews
Best Mug Cake (Paleo)
Looking for a sweet treat, I decided to try this mug cake to change things up from the other recipe I normally use. This was very good and quick! The only changes I made were to use coconut oil instead of olive oil (I find the olive oil flavor too strong for cakes) and I used vanilla extract instead of coffee extract. This rose beautifully and I enjoyed the light texture. Also, unlike the other mug cake I make, this one pulled away from the sides nicely and could have easily been turned onto a plate. No sticking! And no time for a pic either! Thanks for sharing your recipe DenaMarie!

1 user found this review helpful
Reviewed On: Jan. 22, 2015
Kale Salad with Sugar-Coated Cashews
This was ok. I was hoping I'd like it a lot more bc I eat tons of kale and could always use a new way to prepare it, but with a couple tweaks it could definitely be 5 stars. The sugar step took much longer to melt than the time it takes to toast the cashews. I suggest starting on the sugar first, then putting the nuts in the oven. The cashews were a little hard to separate on the baking sheet. They stuck together quickly and the sugar hardened into a hard crunchy candy shell. I think next time I'll just melt butter and brown sugar together and toss the nuts in. Much quicker and easier, and the cashews don't turn into a hard candy. I also found this salad to be quite salty, and I even used low-sodium soy sauce. Kale salad needs very little liquid once you start massaging the leaves, so I think even just 1-2 tsp of soy sauce would be plenty. I used mixed jumbo raisins which added a nice contrast of textures between the hard,sweet cashews and the soft, salty kale leaves. With the decreased amount of soy sauce and simpler sugar-coating method, I would really like this recipe. i will play around with it to see what works best. Thanks for sharing tabarita!

0 users found this review helpful
Reviewed On: Jan. 22, 2015
Roasted Carrot and Fennel Pork
This is delicious, and the perfect meal to impress company! I've never seen pork loins come in 1lb roasts, so I'm assuming this recipe is for tenderloins - they usually are between 1-1.25 lbs each. Also, 1 lb of meat does not serve 6 people, so I highly suggest making at least 2. I didn't have honey dijon, so I used regular dijon with great results. I also added some olive oil to roast the vegetable mixture. I didn't use the full amount of thyme because it sounded like a lot, but that is personal preference. After reading through the directions, 45 mins + 25 mins of roasting at 450* seemed excessive for vegetables, so this is what I did: I roasted them for 20 mins, added the pork, then roasted an additional 30 minutes until the pork was at 145*. Everything was done to perfection! Thank you starsmed for the wonderful recipe! I can't wait to make it again!

1 user found this review helpful
Reviewed On: Jan. 21, 2015
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