BFit4You Profile - Allrecipes.com (18400207)

cook's profile

BFit4You


BFit4You
 
Home Town: Stafford, Virginia, USA
Living In: Richmond, Virginia, USA
Member Since: Jun. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Indian, Italian, Southern, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Biking, Walking, Reading Books, Music, Wine Tasting
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About this Cook
I am a Project Manager for a very large IT Company. My degree is in Human Nutrition Foods and Exercise. I am a certified personal trainer and aerobics instructor. Love to work out!!!! People always ask why I neve went to culinary school and my answer is simple: I am inlove with cooking, all aspects of it: recipes, grocery shopping, preparation for the meal, cooking the food, entertaining and of course eating...it is a stress release for me and I do not want to get paid for it as it may make it not so much of a relief and more of a "job." It makes me happy to cook and makes me even happier when others enjoy it.
My favorite things to cook
I love to try new things and I always find myself adding or tweaking recipes I find based on what I have learned in classes, magazines, Food Network and practice. I am big on the science of how things work together. I would say that because I am 100% Italian that I truly love making authentic Italian dishes
My favorite family cooking traditions
Honey Balls at Christmas. Apple pie at Thankgiving (my Mom and I make every year.) Chicken Napolean every time I visit my parents (non-holiday) because my Father absolutely loves it :)
My cooking triumphs
Chicken Napolean, Steak Roll-ups with Pesto and Roasted Red Peppers and my Prime Rib with Cauliflower Chive and Cream Cheese "mock mashed potatoes" are pretty darn good too :-)
My cooking tragedies
I placed extremely hot Beef Stroganoff onto a very cold glass platter and shattered the glass....needless to say it was NOT safe to eat and we ordered a pizza. Worst clean up ever, I absolutely felt like a moron and learned a great lesson about temperature and plating!!!! LOL
Recipe Reviews 5 reviews
Crab Quiche I
This was super easy to make and with some minor adjustments was fantastic tasting. I used the Sargento Artisan Blend Cheese: Wisconsin and Vermont Cheddar with Bacon (1 3/4 cup), 1 teaspoon hot sauce, 1 teaspoon old bay, 3 eggs, 2 cloves chopped garlic and 2 6oz cans Chicken of the Sea White crab meat. I did make mine with the pie crust. This really was a great way to start a long day :-)

1 user found this review helpful
Reviewed On: Dec. 5, 2008
Slow Cooker Chicken and Dumplings
I thought this was amazing. I did make a few changes though: Used chicken broth instead of water, one can of cream of celery, one can of cream of chicken, I added 2 tablespoons of "poultry" blend fresh herbs, I also finely diced up 4 celery ribs (leaves and all) and I used one can of Pillsbury Grand Biscuits cut into 4ths (ended up with 32 little pieces.) I did season my chicken breasts with salt and pepper too. I took the chicken out at 3hours and shredded the chicken, added it back to the liquid and added the biscuit pieces. Total time was 5 hours. It took about a 1/2 hour to shred the chicken and 1.5 to finish the dumplings. Hope this helps everyone out.

80 users found this review helpful
Reviewed On: Dec. 5, 2006
Artichoke Chicken
This was so good! I did make a few changes: I was cooking for 6 and used 8oz fat free sour cream, 1/2c light Hellmans mayo, 1c shredded parm. I also sauteed in 1 Tbs. butter: 3 large garlic cloves (minced) with an 8oz jar of mushrooms (drained and chopped.) I let the mushroom mixture cool and then mixed the ingredients as in recipe. I did use marinated artichokes as others suggested. I also sprinkled a little Italian Bread Crumbs over the top and then sprayed with Butter cooking spray to get it to "crisp the top" I baked mine for 40 minutes in a 375 oven. I served the chicken on top of whole wheat egg noodles. Juicey, Tastey....no left overs!!!!

464 users found this review helpful
Reviewed On: Nov. 8, 2006
 
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