• Joined August, 2009
  • Beginning Home Cook
  • 0 medals this month
  • 0 medals lifetime

I've really gotten into cooking over the last year and half. The economy has forced my husband and I to drastically cut down on our restaurant spending. We were averaging $1000/month in eating out (lunches, brunches, dinners). On top of that we would spend money on grocery only to have alot of the veggies go bad because we didn't eat them in time. I started watching the Food Network channel to get tips and techniques; starting making some of the dishes; and learned I really enjoyed making a satisfying and tasty meals. What I loved also was I began using ingredients I normally would never buy at the grocery store: cumin, kale, kalamata olives, quinoa, scallops, fromage blanc, italian parsley. So fun to be adventurous.

I like fish and chicken as my protein mostly. I love using all sorts of vegetables and herbs. I'll try a multitude of dishes, but tend to keep them in the easy to intermediate level. Won't be at the hard level for a while yet. It's infrequent that I'll try a recipe requiring heavy creams or alot butter or flour. My top 2 go-to recipes that I know by heart, and are easy to make are poached salmon with dill and cuccumber broth and Thai-style red curry halibut. So healthy, tasty and easy to make!

My Most Recent Ratings

Pasta Mama

Pasta Mama

I've had tradition breakfast pasta with just eggs. Adding bacon gave it a nice pow to the dish. — halejacquie 4/13/2014
Crock Pot Butternut Squash

Crock Pot Butternut Squash

Extremely easy to make and no fuss. Simple flavor that really brings out the butternut. — TotallyChef 12/20/2012
Fish with Lemon Caper Cream Sauce

Fish with Lemon Caper Cream Sauce

At first I felt the recipe calls for too many ingredients but I discovered that I had all of them available already and it worked out great. I used fat free sour cream and hake loin fish. Flavor was light and delightful! — sirbasku 10/18/2012
Citrus Ricotta Cookies

Citrus Ricotta Cookies

Very good recipe! Not too sweet; just right with the sweetness and citrus flavor. My cookies did not turn out looking like the ones in the picture provided. I'm sure something went wrong in my process along the way. However, all who tried them at our Christmas Eve party, really liked them. They turned out better than I'd thought they did. Mine looked like a combination of cocunut macaroon cookies and a bisquits so we called them biskies! :) The recipe calls for unsweetened coconut. I was unclear on what exactly that ingredient is - juice or shredded flakes. So I bought coconut flakes (only sweetened ones were available to me) and it turned out just fine. Mine also turned out moist on the inside and a little crunchy golden on the outside. Will absolutely make these again. Thank you for sharing! — ellie36 12/27/2011
Quinoa with Sun-Dried Tomatoes

Quinoa with Sun-Dried Tomatoes

Lovely dish. I love cooking with quinoa and Italian parsley so this is a definite favorite. And the recipe helped me use up some of the sun-dried tomatoes that's been stashed away in the fridge. The sun-dried tomatoes gave it a little bit of citrus (acid) that complemented well with the Lime & Cumin Mahi Mahi dish I made (recipe also from BigOven). 12/22/2011
Lime And Cumin Mahi Mahi

Lime And Cumin Mahi Mahi

So easy to make and simply marvy in taste. The bold flavors of the marinade works great with this fish. It didn't overpower the fish but you were able to really taste the cumin, the mustard, the lime. I loved that I had all the ingredients on hand - except the stoneground mustard so I used wholegrain dijon. Husband really loved it too. Will absolutely make it again. 12/22/2011
Baked Chicken Breasts - Crockpot (To Die For!!)

Baked Chicken Breasts - Crockpot (To Die For!!)

Good flavor. The broth from my dish came out really dark so presentation wise, dish didn't look good like the one in the photo. But I really liked the mushroom and it was really easy make. 12/19/2011
Acorn Squash Ravioli

Acorn Squash Ravioli

I made this last evening and it didn't turn out the way I thought it would. I love the idea of making ravioli out of wonton wrappers. Great alternative. But after I removed them from the boiling pot, they didn't look very appetizing once drained of the water. I was glad they didn't break apart but the taste was very subtle. Overall, my batch turned out kinda mushy. I wondered if they would've been better fried? — HungryKitten 11/8/2010

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