WEAVRE Profile - Allrecipes.com (18317370)

cook's profile


Home Town: Osterhout, Pennsylvania, USA
Living In: Wilkes Barre, Pennsylvania, USA
Member Since: Feb. 2005
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Needlepoint, Gardening, Camping, Walking, Photography, Reading Books, Charity Work
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About this Cook
A family of 4: One adult with severe dairy allergy, one teen vegetarian, one adult "picky eater," and one ravenous teenage boy . . . and we all love to eat good food!
My favorite things to cook
Savory, full-flavored, and LOW WORK! I thought I loved to cook--until I married an awesome cook and my kids got old enough for me to realize that I actually just love to eat good food, and am willing to put in the effort if required to get to the good stuff. Now I like to find the best meal possible, ideally with the least chopping and peeling time. :)
My favorite family cooking traditions
Experiment. Take risks. Try new things. Go on a culinary world tour from our own kitchen. Embrace flavor over anything bland. Balance tastes and textures for an awesome meal. Notice layers. Cook for one another. Celebrate!
My cooking triumphs
Stuffed acorn squash. Vegan chili. Both were hurried throw-together-what-we-already-have creations that became family favorites and quickly spread to our friends as well.
My cooking tragedies
Approximately age 8: Take a slice of bread, add a slice of cheese, and top with herbs and spices. Toast. Yummy--when Daddy did it. On my own with no instruction, though, I used all the herbs and spices I loved, all at once: garlic! Cinnamon! Basil! Cloves! Italian seasoning mix! Fennel seeds! Whatever else caught my fancy! Daddy's was MUCH better.
Recipe Reviews 10 reviews
Fajita Seasoning
Oh, yes! Happy tastebuds tonight! Made this almost exactly as directed; the only change I made was to quadruple the cayenne, because I know my household. Sautéed onions, then peppers, then chicken in a little oil, not changing the oil between. Added the seasoning (entire batch) and a bit of water and key lime juice to my 1.5# of cut up, cleaned chicken breasts when the chicken was almost cooked through. Stirred, covered, simmered 7 minutes (thank you, Jennifer from 11/11/13), uncovered, and simmered long enough to drive almost all the water off. Served with pretty dishes holding onions, peppers, avocado, & fresh cilantro; other things would go nicely, too. I used two small plates and a wet paper towel to improvise a tortilla steamer in the microwave... And absolutely delighted in eating these! Rave reviews all around, and saved this recipe!

0 users found this review helpful
Reviewed On: Jan. 15, 2015
Roasted Cauliflower
Made it tonight, and it's a great suggestion that's really easy to vary.

18 users found this review helpful
Reviewed On: Oct. 30, 2014
Andi's Apricot Almond Chicken
*LOVE* Very few modifications, too. My local grocery didn't have the jar of apricots, so I used a jar of "simply fruit" apricot preserves instead--which actually saved a lot of chopping and recombining. I added a little extra sesame oil because I love it, doubled the garlic cloves, and doubled the cayenne; next time I'll double the cayenne again, because it still had no bite at all, but I like spice. It wasn't specific about how much vegetable oil to use, so I used enough to almost deep-fry the chicken, garlic, and green onions (OK, didn't spring for shallots. Sue me.) When that was all done, I put the food on a paper towel lined plate to drain, dumped the used oil, and brought the sauce mixture to a liquified boil. Then I transferred the food to a clean serving plate and poured the sauce over it. Rave reviews even from my picky partner! The only drawback at all is that it's definitely not diet food. At more than 400 calories a serving, adding a starch (fresh baked bread from refrigerated dough, for us; rice would also have been nice) and vegetable puts it over the top for how many calories we really want out of one meal. Too bad. It was delicious. Total real world kitchen time was still under an hour on the first time.

2 users found this review helpful
Reviewed On: Jan. 28, 2013

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