MRS. SHOCKLEY Profile - Allrecipes.com (159250)

cook's profile

MRS. SHOCKLEY


MRS. SHOCKLEY
 
Home Town:
Living In: Jefferson City, Missouri, USA
Member Since: May 2000
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Sewing, Camping, Biking
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About this Cook
I'm a professional in a busy career, but also a wife and mother. I like to cook and hate to clean, but luckily my wonderful husband helps out. We LOVE food, no doubt, and are always looking for good restaurants and recipes. We've recently developed an interest in asian and middle-eastern foods and the results of our experiments are interesting, to say the least!
My favorite things to cook
I like trying new things and making old recipes more diet-conscious. I love using my slow-cooker, such a time-saver in my busy home.
My favorite family cooking traditions
My favorite has to be Christmas...the one time of the year my son helps! We always make cookies Christmas eve for Santa...even now that he's older, he still helps make the cookies, so he can eat them himself. Thanksgiving is always traditional, turkey and all the trimmings. My own mother always did the whole meal for just our little family of four and I've kept that up, it just wouldn't be right to miss the feast, even if we do have left-overs for a month!
My cooking triumphs
My Skillet Zucchini, which is on this site! I also made a cake that got rave reviews for my son's 3rd birthday. It was a train, baked in little loaf pans. The engine and caboose were pieced from three loafs and it had gummy-saver wheels. It was over 3 feet long all put together. Strangers came up to me to ask if I sold them for a living!
My cooking tragedies
Another birthday cake! When my son was five I made his cake and, having little counter space, placed it back in the cold oven to store for the next day. Then he asked for corn-dogs for his dinner and I pre-heated the oven...with the cake still inside. Melted cake and plastic tray EVERYWHERE!
Recipe Reviews 83 reviews
Fish Roll-Ups
Just finished this and it was terrific! We used flounder fillets. I love stuffed flounder and have never made it so I looked for a recipe that seemed right. Like many folks, I just put the fish on the bottom, stuffing on top, then the lemon and cheese. After it was done I stuck it under the broiler for a minute or two to crisp it up. The only changes I made was to use 1/2 olive oil and half butter, trying to get less of the "bad fat", used "crab delights" instead of real crab meat ($) and instead of any salt and pepper I used a teaspoon of Old Bay seasoning. Will definitely make this again. The only problem is that it's so good I never stopped to look at the servings amount. So I put all of it on 4 fillets! Kind of ruins the "healthy" factor when you eat 3x the amount you are supposed to. LOL

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Reviewed On: Mar. 20, 2014
One-Dish Beef Stroganoff
I made this for dinner tonight. It was quite good, but a little bit bland. I didn't have any beef broth, so I made bouillon, which might have had something to do with it. I also had to add another 1/2 cup of bouillon, as my noodles just wouldn't get done. Again, that might have been my error as my lid doesn't fit tightly on my skillet. The only other thing I did differently was to deglaze the pan with about 1/4 cup of red wine before adding the broth. I think next time I'll use a different skillet with a tighter lid and I'll use 2 cups of broth from the beginning. I will also add a bit of Worcestershire as I feel it needs the zip.

0 users found this review helpful
Reviewed On: Jan. 20, 2014
Slow Cooker Venison Chili for the Big Game
This was good, but not quite sure what it needed. The only changes I made were 2 cans of beans and I added 1 small of can of tomato sauce and a mostly drained can of tomatoes. I also only had 1/2 lb of sausage and ground venison. Unlike most reviewers, I didn't think it was too tomatoey. I did think it was a bit too thick, even with the added liquid. It just seemed something was missing. I have quite a bit of ground venison, so I'll be making it again and I think maybe I'll put some bell pepper, and maybe something more bbq?

0 users found this review helpful
Reviewed On: Nov. 23, 2013
 
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