Jamie C. Profile - Allrecipes.com (18627256)

Jamie C.

Jamie C.
Home Town: Englewood, Florida, USA
Living In: Superior, Colorado, USA
Member Since: Oct. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Dessert, Quick & Easy
Hobbies: Gardening, Camping, Walking, Reading Books, Music
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About this Cook
Florida born, but living in Colorado, I love to travel and to try new and interesting foods - almost as much as I like writing. You can find my first novel available on Kindle and Nook! It is a supernatural modern fantasy with vampires following a few people learning what it is like to be human when you're really anything but. http://www.amazon.com/dp/B006S7VWOW/ on Kindle, and http://www.barnesandnoble.com/w/night-falls-jamie-cannon/1108225938?ean=2940013744073 on Nook. It is the opening volume in a series currently 5 books long.
My favorite things to cook
Soups, chowders, and desserts... though I love making all kinds of dinners, I seem to end up making soups a lot. I also love making Thanksgiving dinner!
Recipe Reviews 69 reviews
Chef John's Spaghetti alla Carbonara
I made this two nights ago and it was amazing! We'd never had it before but the ingredient list was temptingly simple. It was easiest for me to ladle out a cup of water from the pasta pot before draining, like in the video. I used pancetta (from the deli) since we couldn't find guanciale, and personally we really enjoyed it and I wouldn't necessarily see a reason to use bacon instead, but I might have to try it just to see. For the two of us plus leftovers, I adjusted the recipe ingredients to use about 9oz of spaghetti and then I just eyeballed out "about half" the container, this way I used exactly 3 XL eggs. My parm was also blended with romano and came from the kraft shaker, but I grated up fresh romano for the rest, and since it is kind of strong I went a bit light for our personal tastes. This is a terrific recipe, but since we love mushrooms and red bell peppers, I think they might be a perfect addition to the next batch! I'm gonna make it when people visit :P

1 user found this review helpful
Reviewed On: Mar. 24, 2014
Butternut Squash with Onions and Pecans
Really good, squashy result, I made the mistake of leaving with the lid on, on the stovetop, for a few minutes too long (waiting for other dishes) so the pecans were slightly less crunchy. Otherwise, it's something I might make again whenever I don't know what to do with a butternut squash - it was really cheap! Chopping them up is a little time consuming, and personally my typical vegetable peeler is not up to snuff, so I just cut them in half first (above the bulge) and then slice the peel off. Probably not as efficient as it could be, but it works :)

2 users found this review helpful
Reviewed On: Nov. 11, 2013
Oven Roasted Stuffed Chicken Breasts
I made this twice and the first time it was too dry. The second time I added bread crumbs only to taste, and stopped when it was a good consistency (at least 1/4C though). I also threw in some freshly cooked spinach, but overall I don't feel the spinach added *too* much, it was still nice. Be careful not to over chop the walnuts because if you ask me it overwhelms the other textures too much when you have as much finely chopped as the recipe calls for. It's also good to spread any extra ricotta/etc filling on top of the chicken before baking.

1 user found this review helpful
Reviewed On: Apr. 26, 2013

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