vdianellos's Cooking Page | BigOven
  • Joined January, 2009
  • Intermediate Home Cook
  • 0 medals this month
  • 2 medals lifetime

Growing up, I moved an average of twice a year ranging from North GA (Jasper) to South FL (Key Largo) and everywhere in between.  After high school I joined the Marines and traveled the US and the world.  Now I live in beautiful West Virginia.

I enjoy traveling, music (listening, playing, writing, discussing, or reading books on the subject), cooking, water sports, learning, and spending time with friends and family.

Trying to pick my favorite food is like trying to pick my favorite song, album, artist, etc...I guess it depends on my mood.  Though, like music, there are a few things I will always consider the best (like the Beatles, for example).

I love seafood.  Other than that I pretty much enjoy a little bit of everything.  My Greek heritage influences me when cooking; I put garlic and olive oil in any dish I can get away with.  Most of all, I love spicy food!

As far as cooking goes I love to use a grill, crockpot, turkey fryer, and and iron skillet.  I love to change and/or combine recipes that I find online and in cookbooks.  I like to come up with recipes on the fly working with whatever I find in my pantry.

My Most Recent Ratings

Pork Chops Stuffed with Feta and Spinach

Pork Chops Stuffed with Feta and Spinach

Amazing!! Pretty quick on top of that. — CookingPassion 1/24/2011
Kickass Carnitas

Kickass Carnitas

That was great! I did skip the rub and the oven. I cooked it on low (my crock pot has "low" "high" and "warm") and it was done in 10 hours. One day I'll actually follow the recipe...I'm sure it'll be much better. Perhaps, due to the fact that I didn't cook it 14 hours, mine was very soupy so I added some kidney beans and at it with a spoon. For my taste, I'll put some more peppers in next time. — wales1 1/8/2011
Blackend Baked Tilapia

Blackend Baked Tilapia

Loved it! We only cooked two filets so we halved the recipe. It worked great. We used frozen tilapia from Sam's which was too thin and, therefore, very "strong". So, if you use small filets you might consider less spice. — orionslittleone 1/4/2011
Crock-Pot Minestrone Soup

Crock-Pot Minestrone Soup

Not my cup of tea. 1/2/2011
Herbed Artichoke Chicken - Crock Pot

Herbed Artichoke Chicken - Crock Pot

Pretty darn good. — LorrisBaker 1/2/2011
Spicy Sweet Potato and Black Bean Soup

Spicy Sweet Potato and Black Bean Soup

Great stuff! — vdianellos 12/8/2010
Bryan's Mexican Casserole

Bryan's Mexican Casserole

It was great! We made a couple of changes...some intentional some not: We used regular long grain rice and not minute rice. We used chunky salsa and not picante. My wife is gluten intollerant so we couldn't use the ranch beans; we used black beans and used the spices listed on the can of ranch beans. Nest time I want to use a little cilantro and some chopped up peppers (jalapeño, serrano, etc). — Beachbumette 12/8/2010
Middle-East Style Stew/Soup

Middle-East Style Stew/Soup

It was great! My internet went down in the middle of making this so I ended up putting in an extra onion and was great. I do think it needs to be spicier. 11/19/2010
Crock Pot Chicken Dinner

Crock Pot Chicken Dinner

I made this with chicken broth and a little white wine instead of water. I also used garlic powder, fresh garlic, and weber "Kick n' Chicken. Pretty good! — Beachbumette 11/15/2010
Stuffed Hal-E-Pean-yos

Stuffed Hal-E-Pean-yos

Use toothpicks in the peppers if using a roaster. Poke a hole in the bottom to let some juices run out, then poke some through the pepper to keep it from falling through the hole. Also, keep a tray lined with foil below the peppers to catch the juices. To make it hotter, worry less about getting the seeds out and add your favorite hot sauce while cooking the onions/sausage. [I posted this recipe.] — vdianellos 1/11/2010
Blaze of Glory

Blaze of Glory

The key to this recipe is variety; feel free to use different types of onions, peppers, chili powder, beer, and meat. I have never used a chili recipe without making my own changes; this is just how I make my own. [I posted this recipe.] — vdianellos 1/5/2010

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Thank you so much for my medal ! I am so glad you enjoyed the recipe. It is a favorite of ours. I read your bio and found it very interesting. Looking forward to trying some of your Greek recipes, post some soon please ! Take care, Michelle

3 years ago    CookingPassion

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