BJT1968 Profile - (18123854)

cook's profile


Home Town: Grandview, Missouri, USA
Living In: Perrysburg, Ohio, USA
Member Since: Jul. 2005
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Vegetarian, Quick & Easy
Hobbies: Gardening, Reading Books, Wine Tasting
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June 1st, 2010
About this Cook
When my children were small I think I was stressed about cooking. Over the years I've come to the conclusion that if you like to be creative in the kitchen then a certain amount of stress will follow. If you think of cooking as a creative output, sometimes you are going to be extremely happy with the product, other times not so much. I suppose as I have grown to be comfortable in my own skin, I have also become comfortable with my cooking skills. I enjoy creating and experimenting with new foods. I rarely go back and fix a recipe a second time b/c there are so many new ones to try! If you ask me for a recipe I made for you 20 years ago I am not likely to remember it.
My favorite things to cook
In recent years I've discovered creative ways to use fennel, kalmata olives, shitake mushrooms and artichokes. Beef tenderloin & pork tenderloin have so many different ways to prepare! Salmon, scallops & cod are delicous additions to a menu. More to learn, more to discover!
My favorite family cooking traditions
That is interesting question to ponder. So many new chef's with new cookbooks & recipes. I rarely go back and cook anything a second time! Beef brisket prepared Mid-west style is the closest to a tradition I can think of...slow cooked with bbq smoked flavor!
Recipe Reviews 28 reviews
Slow Cooker Cranberry Roast
Great! Sprinkle English or Church Roast with garlic & onion granules & pepper (no salt required); sprinkle with all purpose flour just to cover. Heat EVOO in a pot with NO non-stick surface to get a nice brown color on the outside of the roast. Watch the heat b/c this surface can get hot quickly and cause everything to stick or burn...not the objective! Also, be sure to brown for about 5 minutes per side but include the narrow ends of the roast. The goal is to seal in the juices. Remove roast and set aside. Thoroughly mix the cranberry sauce & the dry onion soup mix in a bowl. Reduce the drippings to medium heat and add about 1 cup of low sodium beef broth (add more if desired but not more than 1 cup total). Stir to incorporate the drippings with the broth, then add the combined cranberry sauce/dry onion soup mix to heat through for about 2 minutes. This allows all the flavors to be incorporated before adding to the slow cooker. As well as reducing cook time b/c all ingredients have been thoroughly heated before placing in the cooker. (Pre-heat your cooker slightly too!) I'm always looking for a way to reduce cooking time in the cooker so I can enjoy the meal sooner that the 6-8 hours suggested. I cooked 5 lb. of roast in 4 1/2 hours on high with an additional half hour to thicken sauce as needed. Slow cooking requires patience of which sometimes I don't have but this recipe is well worth the wait! Served with Crashed Hot Potato recipe.

1 user found this review helpful
Reviewed On: Oct. 27, 2013
Macaroni Gratinee
I used organic ground beef and organic roasted diced tomatoes. A packet of dry mix of Italian seasoning used to make Italian dressing was substituted for the seasoning. I began with half a packet and ended up adding the whole packet... good! I used a dash or two of Emeril's Kick It Up Sauce in place of cayenne pepper. Also added twice as much of diced tomatoes than called for as well as added about 1/2 cup of water. A half hour of cooking is plenty! Good recipe that I will make again but believe that the flavor of the ground beef I used contributed to the flavor as well as the Muir Glen roasted diced tomatoes.

2 users found this review helpful
Reviewed On: Feb. 28, 2013
Roasted Butternut Squash and Garlic Lasagna
Great! I did make a few adjustments. I used wontons instead of no cook lasagna noodles. Double them if you want a thicker noodle but I like the wontons b/c I don't like the thicker traditional lasagna noodles. I did add a dollop of ricotta cheese in the center of each wonton, smashing to spread it out a little. Also, sprinkle fresh basil on all the layers. I increased the creamy mixture by using 1/2 cup butter, 1/2 c. flour and 6 cups milk (3 c. whole, 3 c. 1%) I love the whipped cream topping sprinkled with parmasean. My dish browned up very nicely unlike the photo. I did forget to add freshly grated nutmeg before cooking but will sprinkle very lightly on top before serving. If one wanted a more traditional lasagna dish one could add mozzerella cheese. I did not b/c I was trying to hold down the calories. Delish dish for a cool fall or winter day! Also, good the next day!

8 users found this review helpful
Reviewed On: Oct. 18, 2012
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Cooking Level: Intermediate
About me: When my children were small I think I was… MORE

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