DIZ♥ Profile - Allrecipes.com (18761697)


Home Town: Kansas, USA
Living In: Kansas, USA
Member Since: Mar. 2004
Cooking Level: Expert
Cooking Interests: Mexican, Italian, Southern, Healthy
Hobbies: Quilting, Gardening
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Blog...  1 post
Feb. 19, 2010 10:53 pm 
Updated: Jul. 2, 2014 3:31 am
First time blogging, first recipe ever saved to “my recipe box.”  I still remember sitting down at the computer one day just to kill a little time.  I thought I’d check in on allrecipes and see what was new.  When the home page opened—There It Was!  Filipino Lumpia was the… MORE
Filipino Lumpia
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Filipino Lumpia
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From The Blog:  DIZ
Poppy Seed Muffins
Hassenpfeffer (Rabbit Stew)
Grandmother's Buttermilk Cornbread
White Bean Chicken Breast Chili
Strawberry Tiramisu For two
Chicken Valdostano
Heavenly Blueberry Smoothie
Breakfast Sausage
Buttermilk Pancakes II
Quinoa Jambalya
About this Cook
What can I say, I love food. It's just hubby and me, but I still do a lot of cooking just for the two of us. We eat a variety of different foods that are all over the spectrum. Most of the time we eat healthy, but still make room for those not-so-healthy dishes.
My favorite things to cook
Meals that are bursting with different flavors, textures, and color.
My favorite family cooking traditions
My mother was Czech and it wouldn't be X-mas without her famous poppy seed kolaches. That torch has now passed to me since I have her well-guarded recipe.
My cooking triumphs
After many, many years of trials and tribulations, I finally mastered the art of chocolate. I make my very own candy shop style truffles, English toffee, caramels, etc. Maybe someday I will make a business out of it, but for now you have to be on my X-mas list.
My cooking tragedies
I’m quite certain I’ve had my share of tragedies if you consider a cake that falls, breads that won’t raise, candy that won’t set, or a burnt burger on the grill. Hey, it happens!
Recipe Reviews 357 reviews
White Bean Chicken Breast Chili
I’ll never understand why people love food so spicy hot that all you get from it is a burn and zero flavor. To each is own. I’ll admit that I’m a baby when it comes to spicy food, but my husband enjoys a good fiery dish from time to time. When I cook, I try to reach a happy medium that will satisfy both of us. I was nervous about the amount of chili powder in this recipe so I started with just half the amount. Turns out even that was way too much and hubby agreed. I trust his judgement when he says it’s overkill. The saving grace for this recipe is the toppings. The sour cream cools it down and the fresh cilantro and green onions gives it much needed flavor. Suffice to say, we did not skimp with the toppings!

0 users found this review helpful
Reviewed On: Feb. 19, 2015
Quinoa Jambalaya
Thank You, Jessica Collin, for getting me to like quinoa! Can’t tell you how many quinoa recipes I’ve tried, but this one did the trick. I took the suggestions under the “cook’s notes,” and added shrimp, chicken, and a few other veggies. I started by sautéing andouille sausage which is my preference in Cajun recipes. Then I added the shrimp, cooked until almost done and removed everything from the pan. Then I cooked the chicken in the same pan and removed. I added a tad more oil and sautéed the veggies with the seasonings. I went with a true trinity: onions, peppers, and celery. I didn’t have any marinara so I tossed in a couple of chopped fresh tomatoes. My jambalaya loving husband requested seconds! Quinoa might just be the new norm with this classic dish.

0 users found this review helpful
Reviewed On: Feb. 6, 2015
Pork Chops with Raspberry Sauce
If you are looking for an elegant dinner for two or something special to serve company, this recipe is a must. I know it states to use boneless, but I prefer a thick cut, bone-in chop. They require a little longer cook time, but are moist and tender. Just the way a pork chop should be! The secret to a moist chop is to just brown the outside in a pan and allow them to finish cooking in the oven. I would recommend a higher oven temp if you use a thick cut pork chop. I also made the raspberry sauce ahead of time so there was no waiting around or guessing how long it would take to properly reduce. The sauce was absolutely divine and compliments the pork chop beautifully. This one’s a keeper!!

1 user found this review helpful
Reviewed On: Feb. 4, 2015

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