Ace Profile - (18377500)


Home Town:
Living In: Seattle, Washington, USA
Member Since: Dec. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Photography, Painting/Drawing, Wine Tasting, Charity Work
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About this Cook
The second oldest of 11 children meant I had to help with my fair share of cooking. Now with a very busy work schedule I find that cooking is no longer a chore, but something I do for fun to de-stress. There is nothing like creating a wonderful meal!
My favorite things to cook
I love to cook soup because it can be so forgiving with slight alterations and fun to experiment with. Also great on time since you can make lots of it and eat it for the next couple days. I also love, love, love to bake!
Recipe Reviews 7 reviews
Spinach Basil Pesto
Watch your salt! This turned out too salty for me when followed exactly. It's better to leave out the salt until the end because your parmesan cheese (depending on the brand) can have a lot of salt in it. I also added extra garlic which can act as a salt-like flavoring to dishes and depending on how "garlicky" your garlic is, you may not even need salt. At the end, taste and if salt needs to be added. If so add in 1/4 tsp, taste again, then add more if needed. This is a very versatile recipe, perfect as-is (just add salt to taste instead of all at once) or easy to change up. I didn't have lemon zest so used an extra tbsp lemon juice instead. Added more olive oil for a thinner consistency, threw in more pine nuts for added taste and only used half the parmesan because that is all I had. I have also made this with more or less spinach or basil. This recipe adapts easily! Works in pasta or as a spread, just add more or less olive oil depending on the use.

6 users found this review helpful
Reviewed On: Oct. 22, 2011
Lentil and Green Collard Soup
To make this more as a main dish, add shredded chicken! A great way to use left over chicken and it makes this more of a meal. Also, I found this much too lemony and a bit too salty. I decreased the salt to 3 teaspoons, decreased the lemon to 3 tablespoons and added 2 teaspoons tumeric and 1 tsp of chili powder. Because I added chicken, I also added 1/2 cup more lentils and 2 cups more water (please note as you may want to decrease my recommended spice additions down if you don't add extra water/lentils). Also, I don't pre-saute the collard greens. I just throw everything including all the spices in the lentils and water as soon as it starts boiling. Also, watch your lentils! They cook fast and as soon as they are they will disintegrate in a matter of minutes. I like mine just partially dissolved and then you have to immediately remove from the heat to keep their substance. Some thought this watery but I like it a bit soupy so you can serve this over jasmine rice. Viola-you have a hearty, healthy and delicious dinner! See my custom version of this under my profile for full details on the changes.

8 users found this review helpful
Reviewed On: Jun. 21, 2011
Stuffed Chicken Breasts with Cornbread Dressing
This goes to the top of our families list for favorite recipes! No more boring chicken! My husband loved this so much that after he finished his plate he walked over to the pan where a extra piece was and started eating it right out of the pan... classy, eh? He said it tasted like something from a 5 star restaurant and I thought so too. The best thing about it is that is is super easy to make if you have cornbread on hand. I would suggest making sweet cornbread the previous day for another dish and using the leftovers for this receipe the next day. The only variance I made was that I tripled the garlic and cut up a whole green pepper instead of half. I also put salt and pepper on the chicken and didn't add the sauce until 10 minutes before it was ready. So yummy... my 9 year old loved it too!

18 users found this review helpful
Reviewed On: Nov. 12, 2009
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