I've been living in Colorado Springs for about 14 years. I moved here for college and basically taught myself to cook in order to survive. Ramen noodles got old really fast. I did spend a lot of time with my mom and dad in the kitchen when I was a kid. I think I made my first fried egg (first time going solo!!!) when i was about 8 years old. I will post some of my favorites as well as some experiments as time goes on. My first posted recipe - the Dijon Tuna casserole... not one of my finer recipes, but I wanted to put something out there to get started. My specialties are mexican and beef. For my stepson's b-day This year I made a 12 lb prime rib and was told by several members attending the party it was the best they ever had!  Keep any eye out for my shredded chicken enchilada recipe - it's my wife's favorite.

 

Having the american dream... wife, 2 sons, 3 dogs, 5 fish and recently birds have moved into the attic... and being in the IT field finding myself with little time in the evenings, I tend to make quick meals during the week (that sometimes just end up being not so quick!) and the big special meals every couple of weeks. And the even bigger and more special meals for holidays and special occasions. I do use alot of off-the-shelf products so most of my recipes are quite simple to make.

 

I never measure when I cook, but I will be paying closer attention to quantities as I upload recipes. You will see alot of "season to taste" which sometimes can get tricky as you add certain types of spices such coriander and cumin for example... finding the right balance between the two isn't difficult, but can get tricky at times depending on what you are shooting for!

 

Cooking is a hobby for me. I try lots of things and only make the good reciipes more than once!!!!

 

Please be honest as you rate my recipes - I like... constructive criticism!! And of course if you like the dish, I like positive feedback as well! I hope you enjoy the recipes you find on my page!!

I love making steaks and prime rib. I've made a few prime ribs for medium sized parties (12-20 people) and each one gets better and better.

 

One of my favorite memories... I made two pork loins for Christmas Eve in '05 and have had several requests since to make them again... One of the guests is the boyfriend (Lawrence) of one of my wife's best friends. Now, when I was making it I was thinking that this would not come out well and I should've made a different glaze. Anyway, I stuck with the apricot. Before Lawrence tried it, he said he would challenge me to a cook off any time. He sank his teeth into one of the loins that I made with an apricot glaze. He revamped his request for a challenge and said he'd challenge me if he could have his friend, a real chef, help him. After about the 3rd or 4th bite, he stated that anyone who could roast a pork loin, in an open pan, and could still keep it that tender, juicy and flavorful had to be good. He completely retracted his challenge by the time he finished eating. That was a good day in cooking for me.

 

I think my most favorite memory was when I cooked the first time for this really nice gal, Jennifer Triplett. I made a low calorie meal for her... orange roughy over a bed of wild rice with green beans on the side. I had never cooked for her before and I think she was pretty impressed.  Since then, her name has changed to... Jennifer Orth! My wife!