cook's profile


Karen H
 
Home Town:
Living In: Milwaukee, Wisconsin, USA
Member Since: Mar. 2006
Cooking Level: Expert
Cooking Interests: Mexican, Healthy, Vegetarian
Hobbies: Gardening, Walking, Reading Books, Music, Charity Work
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Ensalada de nopales
Me & Jorge
My Family
About this Cook
I love to travel and cook. I have 3 great kids... my daughter is teaching in Mexico, my oldest son is serving in the Air Force and station in Omaha NE after 3 years in Okinawa Japan and my youngest son is graduated from University of WI-Milwaukee and has moved to Omaha to be with his favorite brother! My favorite chefs are Alton Brown, for his teaching of the chemistry of cooking, and Rick Bayless because of his lifelong love of mexican food and traditions. (Oh yeah, I can't forget Anthony Bourdain...just because he's sooo HOT!)
My favorite things to cook
Mexican, mexican and more mexican. I search for traditional recipes and love to be as authentic as possible, both in ingredents and technique. That't not to say I don't love all the great mexican recipes on this site... I do!
My favorite family cooking traditions
hmmm..that's a hard one. Mom did a mean mac n' cheese which I love to make in the winter... grandma was the soup cook and I love her beef vegetable and chicken with kluski recipes. Thanks to all the great women cooks who taught and inspired me.
My cooking triumphs
Ever meal is a triumph if it pleases me and the people I share with!
Recipe Reviews 59 reviews
Slow Cooker Chicken Mole
I've noticed a few comments that it is too 'hot".... please read the recipe... it calls for ONE - finely chopped canned chipotle...... NOT one entire can of them! LOL.... thanks for the giggle! If you follow the recipe you will end up with a very nice mole!

61 users found this review helpful
Reviewed On: May 14, 2011
Poblano Chicken Salad
I'm giving this 4 stars for 2 main reasons.... it says 6 servings.... more like 26! If you make a sandwich or a wrap you don't really use more than an ice cream scoop or about a 1/4 to 1/2 cup.... this makes much, much, MUCH more than that! Reason #2 is the 2 hr 45 min prep time.... I'm sorry, but this took me ALL AFTERNOON! (Not that I mind cooking all afternoon, but let's be real!) There are 3 major steps to this recipe that each take a fair amount of time.... maybe in a restaurant kitchen things move faster than in my kitchen..... That being said, the taste is wonderful! Be sure to use mayonnaise and NOT Miracle Whip (no matter how much you like it better) or you will end up with a very sweet dish. Also, I would advise you to line the roasting pan with foil and give it a light cooking oil spray.. otherwise your veggies WILL stick. Next time I will cook the corn, but not roast it because it gets too hard. Put the roasted poblanos in a double plastic bag to cool.... it will make the skins much easier to get off. Be brave and give this a try.... it's worth it in the long run.

4 users found this review helpful
Reviewed On: Apr. 25, 2011
Southwestern Cactus Salad
Excellent salad! I use fresh cactus because it's healthier. Clean, dice and boil until tender. Drain & rinse, rinse, rinse! (When you run your fingers through the colander you should not feel any aloe!) Spread out on paper towel and pat dry! (easy and MUCH better than the jarred stuff!) I add chopped black olives and dress it with 1/4 c. each of EVOO & red wine vinegar. Chill well. Top with diced avocado and cojita cheese. Serve over lettuce leaves or a bed of field greens! Some people like to eat it with topotos, almost like a pico de gallo!

4 users found this review helpful
Reviewed On: Apr. 25, 2011
 
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