AmyfromIL Profile - Allrecipes.com (18973171)

AmyfromIL


AmyfromIL
 
Home Town:
Living In: Glen Ellyn, Illinois, USA
Member Since: Dec. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Knitting, Sewing, Gardening, Camping, Walking, Reading Books
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About this Cook
Hi! I am a single mom raising four kids--two teenagers and two elementary age. I love having Allrecipes as a resource for finding meal ideas, with comments from cooks who have tried them. I joined in 2005 and recently decided to try the membership feature. I use my Allrecipes phone app all the time and decided to make use of the meal planning. I love how my recipes for the week easily transfer to an editable shopping list that I always have handy on the phone for any unplanned trips to the grocery store.
My favorite things to cook
Comfort foods are my favorites: crock pot meals, veggie casseroles, soups, potatoes.
My favorite family cooking traditions
Every year, I like to make the traditional Thanksgiving turkey meal. It is my absolute most favorite holiday of the year!
My cooking triumphs
If I can create any kind of dinner that all of the children will eat and enjoy!
My cooking tragedies
When I was young and learning how to cook in a commercial kitchen, I once put 1 cup of salt in the mashed potatoes for 120 people, instead of 1 TBSP. Yep--it all got thrown out.
Recipe Reviews 20 reviews
Slow Cooker Turkey Breast
I didn't use this recipe to cook my turkey, but I felt this deserved 5 stars because you gave me confidence to try to cook my turkey breast in the crock pot, and it was the best thing I have ever done!! I used an over night marinade, but the best part of this method is no babysitting the turkey in the oven, no wondering if it is overcooked/undercooked, no trying to coordinate all the sides to come out warm and ready to serve on time with the turkey. In fact, I also used crock pots for the mashed potatoes, stuffing, and gravy. Serving and cleanup was a breeze, plus using crocks freed up my oven for the casserole and sweet potatoes and rolls. It saved me a ton of time slaving in the kitchen so I could do other things. Thank so much for this great idea!!

3 users found this review helpful
Reviewed On: Jan. 4, 2014
Marinated Turkey Breast
I will never cook turkey traditionally again! This is the best recipe for holiday turkey EVER. I marinated the turkey breast overnight and cooked it in the crockpot in the morning. I didn't use cloves because I don't like them, and I still put butter slices under the skin because some habits are hard to break. Cooking in the crockpot? It was so easy! No babysitting for hours, no worrying if it was undercooked or overcooked, no worrying about when to get the sides started so everything finished at once. And the flavor? SPECTACULAR! The soy sauce acts as the brine, and the seasonings flavor the meat all the way through. The turkey comes out moist, flavorful, perfectly done. Mine even browned, but that might be because I used a cast aluminum crock, not a ceramic one. Cooking the turkey via crockpot inspired me to keep the mashed potatoes, gravy, and stuffing heating in their own crocks, which freed up the oven (and my sanity) for everything else that needed to get done. Thank you for this recipe!

0 users found this review helpful
Reviewed On: Jan. 4, 2014
Poblano Chile Enchiladas a la Gringa
This is the closest recipe I have found to my favorite enchiladas at our local restaurant! I will definitely make it again. For my personal convenience and flavor, I will use 4 cans of chilis and include cheese inside the tortilla with the chicken (leftover chicken would also be perfect). I happened to have pepper jack cheese and the addition of the jalepeno flavored cheese was phenomenol. I also baked the dish because it felt like a natural step--and I was also a little nervous about the green sauce. I shouldn't have been though. The creamy, chili flavor was outstanding! As a matter of fact, I was wishing there was more sauce, and then wondered if baking had made the dish drier than it should have been. I think next time I will just broil the cheese to brown it, as opposed to baking it. Thank you for this delicious recipe!! I just happened to be making this recipe two days before Thanksgiving, and will use the "Turkey Brine" recipe here by Sheri Gailey. The brine for the turkey recipe starts out the same way as the enchilada recipe, so after I removed the liquid I needed for the enchilada's, I added sea salt to the remaining broth to use for the turkey. Double bonus!

0 users found this review helpful
Reviewed On: Nov. 22, 2012
 
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