rpldmcelhany's Cooking Page | BigOven
  • Joined October, 2008
  • Expert Home Cook
  • 0 medals this month
  • 1 medals lifetime
My favorite hobbies are cooking, marketing, and XBox 360. Not to mention my awesome little family.   My favorite cooking ingredients include citrus, smoked paprika, sweet potatoes, and chipotle. Nothing is more satisfying than making a meal for family and running out because they ate every last bite. There's something about food that connects with everyone. If I talk about technology or sports, inevitably someone's eyes glaze over. But, talk about food -- then everyone has something in common. I cook a lot of soups and stews. They're tasty and economical. My favorite is a beef stew with red wine, carrots, celery and pearl onions. It takes 3 hours to cook. But, it's worth every minute. You can see it in my recipes. My wife prefers my chicken noodle soup. It is hearty, with lots of carrots, celery, parsnip, & onion. Lately, I'm on a sweet potato kick. Not like you would see in pies or caseroles at the holidays. Rather, as a sweet complement in a spicy chili. Or perhaps simply tossed it olive oil, salt, pepper, and roasted in the oven.

My Most Recent Ratings

Tomato Basil Pasta Sauce

Tomato Basil Pasta Sauce

[I posted this recipe.] — rpldmcelhany 1/12/2010
Tri-Citrus Chicken Cutlets

Tri-Citrus Chicken Cutlets

[I posted this recipe.] — rpldmcelhany 1/7/2010
Spaghetti Squash with Garlic Sage Parmesan Cream

Spaghetti Squash with Garlic Sage Parmesan Cream

[I posted this recipe.] — rpldmcelhany 1/1/2010
Southwest Shrimp & Bean Dip

Southwest Shrimp & Bean Dip

[I posted this recipe.] — rpldmcelhany 1/1/2010
Rummied Pineapple & Toasted Coconut Sundaes

Rummied Pineapple & Toasted Coconut Sundaes

This sundae boasts a variety of textures for a party in your mouth. [I posted this recipe.] — rpldmcelhany 10/28/2009
Creamy Leek & Cauliflower Soup

Creamy Leek & Cauliflower Soup

This is a great cold weather soup. The combination of the creamy soup with the cayenne causes the heat to creep from the back of your throat rather than killing your tongue. [I posted this recipe.] — rpldmcelhany 10/28/2009
Basque Stew

Basque Stew

This is well worth the effort. Note that the chicken is cooked and served with the skin on. The skin adds depth to the broth. Also, having to use a fork as well as a spoon adds a rustic feel to the dish. Guests will happily suck the bones clean. [I posted this recipe.] — rpldmcelhany 1/12/2009
Spice-rubbed Chicken and Veggie Tacos with Chipotle Cream

Spice-rubbed Chicken and Veggie Tacos with Chipotle Cream

Though not as traditional, this can also be served with flour tortillas if corn do not suit you. Make sure to use smoked paprika, not regular paprika. It adds significant depth to the flavors. [I posted this recipe.] — rpldmcelhany 1/12/2009
Truffled Red Wine Risotto with Parmesan Broth

Truffled Red Wine Risotto with Parmesan Broth

A great substitute for the truffle butter is an equal amount of plain butter seasoned with a drizzle of truffle oil. Parmesan cheese rinds are available at cheese counters and cheese shops. [I posted this recipe.] — rpldmcelhany 12/26/2008
Citrus Chicken Tacos

Citrus Chicken Tacos

For an extra citrus kick and a bit of fun, serve with additional sliced oranges and limes so that guests can spritz before eating. [I posted this recipe.] — rpldmcelhany 12/26/2008
Tipsy Beef Stew

Tipsy Beef Stew

I enjoy this best when prepared a day ahead, allowing flavors to meld. Although, it is not a requirement. Also, for an added kick, add 2 chopped turnips. It adds texture similar to potatoes without the guilt. [I posted this recipe.] — rpldmcelhany 12/26/2008

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