KGora Profile - (1682761)


Home Town: The Thumb, Michigan, USA
Living In: The Thumb, Michigan, USA
Member Since: Nov. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Walking, Photography, Reading Books
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Blog...  4 posts
Nov. 4, 2012 2:24 pm 
Updated: Feb. 18, 2013 5:45 pm
When I was younger it seemed such a chore to figure out what I was going to be for Halloween. Most of the time I didn't figure that out until Halloween day, just hours before heading out the door with our pillow cases in hand to gather all our treats. Halloween is much more fun now than it… MORE
Perfect Roast Chicken
Herbie's Home Fried
Country Style Green Beans with Red Potatoes
Pesto Pasta with Chicken
G.G.'s Chocolate Sheet Cake
Garlic Aioli
Pork Fried Rice
Rusty Chicken Thighs
Pickled Beets
Quick Garlic Aioli
About this Cook
I live in a cozy ranch home in the country with my husband of 14 years and my two dogs, Smoky and Molly. I have one son who is 24 years old. I have lived Michigan my whole life. I love to cook and bake but I am limited on what I can make at home for the two of us because my husband doesn't like alot of vegies. I would love to try new things, but I can't eat it all by myself:) I work full time outside of the home. I am addicted to and cookbooks and cooking magazines. You can usually find me reading my recipe books and if I am online, my husband knows I am drooling over recipes and nothing else!
My favorite things to cook
I really enjoy cooking dinners and desserts. I would have to say my favorites to cook are lasagna and chicken dishes (like Chicken Marsala and Chicken Picatta). I also enjoy making cookies. I love trying new recipes and adding my own personality to them. I am addicted to putting my own spin on recipes I find here.
My favorite family cooking traditions
We have always gone to our family's homes on the holidays, but I always cook a Thanksgiving dinner at home on one of the weekends surrounding Thanksgiving.
My cooking triumphs
I made the best fudge of my life. So creamy and not one bit of graininess. Watch out Mackinaw Island!
My cooking tragedies
I would have to say just recently. I had gotten a new stove with a broiler on the top portion of the oven. I had never used one of these before and I decided to broil steaks in December (2008). I pulled them out to check them and they were not quite done so my husband and I decided to put them back in for a few minutes. I was watching in amazement how the grease was popping up and fireballs were coming down. How dumb was I? Needless to say, right in front of my eyes, the grease on the broiler pan caught fire and it was quite a hectic couple moments in my kitchen that night. I can laugh now, but what was I thinking? Watching fireballs??!! Geez. Tough lessons learned.
Recipe Reviews 163 reviews
Rusty Chicken Thighs
Wow! This was the best grilled chicken I've ever made. It turned out so moist and juicy and the color was awesome. I didn't have the chile pepper sauce so I substituted some smoky chipotle hot sauce and as a compliment I added about a teaspoon of smoked paprika to the marinade. I also didn't have the maple syrup so I used honey. I always seem to dry my chicken out on the grill so I used my bone-in chicken thighs and kept the skin on. I grilled over indirect heat and it took longer than the time specified in the recipe - took 45 minutes but my thighs were large. The final result was worth it! So yummy that this will be a regular in our house.

0 users found this review helpful
Reviewed On: Aug. 16, 2014
Chef John's Mushroom Gravy
I've made several batches of this gravy and have tried low sodium stock, broth, store brand stock as well as a quality stock. I've salted the mushrooms, I've left the salt out of the mushrooms, used salted butter, unsalted butter - you name it I've tried it. Mostly due to making it from memory or using what I happened to have on hand at the time. The best batch I made was my first batch. The stock you use makes a big difference. I chose a high quality low sodium stock, did not salt the mushrooms and used salted butter which resulted in a very flavorful perfectly seasoned gravy. I have tried both sliced as well as roughly chopped mushrooms and prefer the chopped version. The reducing definitely increases the salt content so watch the simmering process carefully. It is easy to get busy in the kitchen and forget about your simmering gravy which can make or break this recipe. The fresh thyme was a nice touch. Yum!

0 users found this review helpful
Reviewed On: Aug. 5, 2014
Tuscan Flank Steak
Try this! You won't regret it! I found a flank steak in my freezer and knew I was going to try this recipe. I love every ingredient in this marinade recipe and know that combined it would taste great. I, however, was a bit skeptical at the amount of rosemary in this recipe. 1/2 cup of rosemary is a LOT of rosemary. But I followed this recipe to the letter and haven't looked back. My steak happened to be a tenderized flank steak from an Amish meat market in Ohio. It turned out absolutely delicious and very tender and cooked to the perfect pinkness in the middle by following Chef John's 6-8 minute recommendation. I really think you're missing out on some great flavor if you don't grill this on charcoal. The marinade was just perfect and the charcoal added a great depth of flavor you just can't get on a gas grill! But don't let that stop you from trying this. Thanks Chef John. Pure deliciousness!

0 users found this review helpful
Reviewed On: Jul. 29, 2014
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