Shelley Profile - (18240646)

cook's profile


Home Town: Branford, Florida, USA
Living In: Apopka, Florida, USA
Member Since: Dec. 2005
Cooking Level: Intermediate
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Quick & Easy, Gourmet
Hobbies: Photography, Music, Wine Tasting
Recipe Box 1 recipe
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Mother's Day with my boys, Collin and Chandler
Collin and I on 3rd grade field trip
About this Cook
I live in Central Florida and am currently enrolled in Cosmetology school. I checked into culinary school, but it was a little too expensive. I love to collect recipes and cookbooks and am always looking to try something new. I have two boys 14 and 10 and am recently divorced. I enjoy traveling, theme parks, the beach and movies. I'd love to own my own catering business someday.
My favorite things to cook
I love seafood, italian foods, meat and potatoes. I love marinades and brines. When I joined this sight I claimed "I do NOT like to bake!"....I have since found I don't hate it and have been successful with breads, muffins and even an apple pie and blueberry crisp.
My favorite family cooking traditions
My mom always baked cookies and desserts around Christmas. I have fond memories of her chicken cacciatore she made me every year on my birthday. I grew up with weeknight dinners consiting of baked chicken, a starch and a veggie. Bigger meals were prepared on weekends.
My cooking triumphs
I made chicken and dumplings from scratch that were awesome! Christmas 2006 I made a fresh ham which was a first for me, came out wonderful! Thanksgiving 2006 I discovered a wonderful recipe on here for a pumpkin roll and it was a hit and I hate to bake (see above). Made a very good chicken stirfry on my first attempt. When I met my now husband in 2003 (since divorced), I made him a birthday dinner of shrimp and scallops that was very impressive.
My cooking tragedies
This is my second and last marriage;(should have made the first one the last) however, when I first married my ex-husband, I wanted to create a special, romantic meal of cornish game hens, crisp green beans and wild rice. Being young and never having cooked a "bird", I was totally grossed out with cleaning the cavity of the bird to begin with, not to mention the meat was gummy and icky! We both admitted it was not the meal I intended it to be, but it left us with a funny memory. We ditched the meal and went out for wings and beer, not romantic, but edible.
Recipe Reviews 27 reviews
Spicy Slow Cooker Black Bean Soup
For our tastes, this recipe needed a lot of help to become flavorful. I didn't have jalapenos but love spicy so used the hot sauce and cayenne pepper. I used low sodium chicken broth b/c I like to control the amount of sodium. I addeda little onion powder and left beans cooking on high when I left for work. Returning home at lunch the house smelled delicious but the beans were incredibly BLAND.....I added salt, 3 heaping tablespoons of sofrito (bottled tomato based flavoring with green peppers, onions, garlic) and two drained cans of garlic and olive oil petite diced tomatoes. Left cooking on high for another 2 hours then low for an hour to meld flavors....still had the spice but the additions really added flavor which for us was necessary served with rice and grilled chicken breasts.

3 users found this review helpful
Reviewed On: Mar. 4, 2010
Brown Sugar Banana Nut Bread I
For us this turned out dry, overcooked and not very sweet. We only had 3 bananas this could have made the bread not as moist as desired. The cooking time was about 10 minutes too long as well. (I have made other breads that I had to add additional baking time so I don't think it was our oven)

2 users found this review helpful
Reviewed On: Feb. 21, 2010
Maple-Garlic Marinated Pork Tenderloin
I really enjoyed this marinade on pork tenderloin and think I would like it equally as well on grilled salmon with the addition of a little soy. I did use spicy brown mustard in place of the dijon and could still have used a little something else to cut some of the sweetness of the syrup, but it is what it is and you get exactly what you are expecting after reading the ingredients. I marinated the pork about 20 hours and grilled it. Served with herb butter rice and roasted butternut squash. Will definately use this again. Thanks for sharing.

3 users found this review helpful
Reviewed On: Oct. 22, 2009

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