sparrow Profile - Allrecipes.com (16817617)

cook's profile

sparrow


sparrow
 
Home Town: Northern California, California, USA
Living In: Sierra Nevada Mountains, California, USA
Member Since: Aug. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Italian, Dessert, Quick & Easy
Hobbies: Gardening, Camping, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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About this Cook
Live and work in the forest! Its beautiful and I love being surrounded by all the cool animals, including mountain lions! :) My husband and I also have a side business doing face/body art and glitter tattoos. We love to see kids reactions to the designs we paint on them! You can check out our work here: www.facebook.com/creativeartfx
My favorite things to cook
Desserts and sweets are my absolute favorite thing to make. I like some breakfast things too, crepes are the best. I'm trying to widen my range on dinner items. Luckily my husband isn't picky and eats whatever I make.
My favorite family cooking traditions
On Easter and Christmas, my mom used to make a bunch of really yummy appetizers instead of a big dinner and we would munch on them all day long. I like not having to commit to one large meal...it leaves more room in my tummy to sample lots of things all day long :)
My cooking triumphs
I've become known in my community for baking in general, but I'd say my cinnamon rolls are still the most popular thing I make.
My cooking tragedies
I've had a few...the worst was one day when it was such weird weather that the cake I made didn't rise. So I made another cake, and not only did it not rise, but it stuck to the cake pans (they were even greased!). So i repeated the recipe one more time thinking it was something I did, and the cake didn't rise and stuck in the pans again. Worst baking day ever. Thankfully it never happened again.
Recipe Reviews 26 reviews
Spinach Stuffed Chicken Breasts
Made this last night and loved it! I had three very large blsl chicken breasts, so I split the majority of the filling up between them and had a few spoonfuls leftover. Also, because the chicken pieces were so big i had to use two pieces of bacon on each one... but whats wrong with MORE bacon? :) baked them at 375 for 30 minutes covered, 20 minutes uncovered, and then turned on the broiler for the last 5 minutes to crisp the bacon a little more. The dish turned out perfectly cooked, but if I had used "normal" sized chicken breasts, I definitely would have needed to reduce their time in the oven. This will be in our monthly meal rotation for sure.

0 users found this review helpful
Reviewed On: Jan. 15, 2014
Chef John's Italian Meatballs
SO GOOD! I only had ground italian pork sausage so I used that with the ground beef. Next time I will add more spice or use a spicy sausage, but otherwise this was absolutely delicious. Will be making again and again! Might even make a batch to freeze for an easy weeknight meal.

0 users found this review helpful
Reviewed On: Oct. 1, 2013
Savory Italian Sausage Sauce
This got rave reviews from DH! I made a double batch. I tried to make it as close to the recipe as possible, but I just didn't have everything so I subbed: white onion for green and sauteed it with the garlic and herbs in the beginning of the recipe, omitted mushrooms because we dislike, did not add the sausage (because I made meatballs), and used half the amount of wine called for. I partially did this because it was an expensive wine, and I wanted to have enough left for us to drink with dinner :) I also forgot to put the water in, oops! so my sauce was thicker than it was supposed to be, but we like it thick so it was fine. Even at half the amount, there was plenty of wine in it to give a gorgeous flavor to the sauce. I will say, don't skimp and buy a cheap $2 bottle of wine. Get something nice, and have the rest of the bottle with dinner. Cook with the same wine you drink! I used one that was 50% each of Cab and Syrah and the flavor in the sauce was to die for. I would recommend sticking with a Cab, a Syrah, or a blend that is mostly cab. You could use a Merlot too, but a blend will add more complexity to the flavor. I will be making this for years to come... Thank you for a wonderful recipe!

0 users found this review helpful
Reviewed On: Oct. 1, 2013
 
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