SerenaBloom Profile - (18268001)

cook's profile


Home Town: Roseburg, Oregon, USA
Living In: Portland, Oregon, USA
Member Since: Dec. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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Link and I
About this Cook
I'm a bit of a nerd and I like to eat. That's about all you need to know.
My favorite things to cook
I love to cook, period. I love trying new things. My comfort foods involve a wide array of ingredients and exotic tastes.
My favorite family cooking traditions
My mom makes chili rellenos and broccoli casserole around the holidays.. which is one reason I always gain 10 lbs around Christmas. Also, my cousin's family has brought some delicious foods into the mix, including el pastor tacos, tamales, tuna stuffed pickled jalapenos, carne asada, and a host of delicious foods that are making me salivate just thinking about them.
My cooking tragedies
Shrimp scampi (we only had tiny shrimp.. turned out horribly)
Recipe Reviews 20 reviews
Grilled Halibut with Cilantro Garlic Butter
This is meant to be a recipe that doesn't over-power or cover up the flavor of the fish. Halibut (when fresh) is buttery, succulent, delicate and delicious. Who would want to cover that up? So, no.. the flavors in this recipe are not assertive. If you find it to be bland, try seasoning the fish with your favorite fish rub first. We like the subtle flavors of the cilantro and the garlic in this recipe, so this is usually how I make my halibut. An alternative is to steam the fish directly in the sauce mixture. Cook it en papillote, if you will. Create packets out of foil or baking paper. Create a paste out of the garlic, butter, and olive oil. Brush it on the fish and season with salt, black pepper (or crushed red pepper), fresh lime juice, and chopped cilantro. Seal the packets and cook in a preheated oven for about 10 minutes depending on the thickness of your fish. The great thing about this is that everything will cook in the natural juices of the halibut. Let it rest for a few minutes and then serve directly in the packet. An alternative (or a way to up the flavor of the butter) is to create a compound butter with the above ingredients using very fresh cilantro, dill, and a bit of parsley. Hope this helps! Results will vary depending on the type of fish, but this should be good on any delicate white fish

2 users found this review helpful
Reviewed On: Jul. 5, 2013
No-Sugar-Added Blueberry and Banana Wheat Muffins
With a few alterations this was pretty damned good. Use really ripe bananas and increase to 1 1/4 cups mashed banana. Increase blueberries to 1 1/2 cups and always use fresh. Replace 1/2 cup flour with flax meal and half of the oil with unsweetened applesauce (keep some of the oil because fat helps control blood sugar spikes in reaction to the sugars in food). Adding spices like nutmeg, cinnamon, mace, allspice, ginger and clove are a really good idea to give it more flavor. You can also oompf up the health factor by including fiber and vanilla protein powder.

7 users found this review helpful
Reviewed On: Feb. 6, 2012
Chicken Marsala
Delicious. I do make a few changes, however. I caramelize a red onion in a small amount of oil. I use small crimini mushrooms and leave them whole or simply halve them to give them a more meaty texture. I double the amount of mushrooms called for. Also, use fresh Oregano in the flour mixture and dip the chicken in plain flour, egg and then the seasoned flour before frying to give it more of a crispy texture. Pounding the chicken flat piard style also helps it cook evenly. Use 1 cup of marsala or more. Cook the mushrooms, onions and chicken in the same pan at different times and use the marsala to deglaze while the mushrooms are cooking. Add the onions back to the pan and reduce the whine down by at least half. Add the chicken in, turn to coat and finish cooking it through. Serve over angel hair with a cream sauce. Parm on the side.

8 users found this review helpful
Reviewed On: Oct. 16, 2011
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