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El Paso, TX, US

Born in Cedar Rapids, Ia. Have been living in Texas since 1977. Been living in El Paso, Tx. since 1982. Graduated in 2002 with an Associates Degree in Culinary Arts from EPCC. Married. Love to cook!

Recent Reviews

Re:Feta-Stuffed Chicken Braised with Green Olives

Delicious (and easy) dish! I mix the feta with some cream cheese to soften the sharpness of the feta. Looking at the picture, I expected my sauce to look the same, but it did not. None of the cheese melted into the sauce, as I expected it to. So I added a touch of heavy cream. It was absolutely delish! Have already made this twice!

Posted: 05:29 pm on October 4th 2010

Re:Tomato 'Confit' (Slow-Roasted Tomatoes)

We've been making these every year since this recipe came out. After several years of toiling with fresh romas, we decided to try it with cannned tomatoes. Boy, we're we surprised! THERE IS LITTLE TO NO DIFFERENCE BETWEEN THE FRESH AND CANNED! Just a whole lot of work and prep saved. I buy the LARGE can of whole tomatoes at Sam's Club. It doesn't say "roma" on the can, but they are. If all the prep is what has been holding you back from trying these, go with the canned. Oh, and we store these in the oil from the pan in a container in the fridge. I've also canned these in half-pint jars with great success. I sometimes sneak a jar out of the house to give to a friend as a gift. If my husband caught me, I'd be dead. He calls these "Rojo de Oro"...(red gold).

Posted: 12:58 pm on August 11th 2010

Re:Fresh Cherry Margarita

I had just purchased a pound of fresh cherries at a festival and could not wait to try this. I could not find the maraschino liquer to save my soul, so I substituted Pomegranate liquor. I used key lime juice and was able to find the Agave Nectar at Trader Joe's. Since I was making this for 4 people, I did not have the fortitude to muddle all those cherries by hand. I just popped everything into the blender, and then added a few ice cubes to make a semi-frozen one. I served them in Margarita glasses rimmed with vanilla sugar. They were so refreshing! Not too tart or too sweet. It also yielded 8 servings instead of 4, which was an added bonus!

Posted: 03:23 pm on May 26th 2010

Re:Baked Salmon with Citrus Vinaigrette

Simple and fast recipe. This just !pops! with bursts of freshness and flavor! Definately will repeat!

Posted: 11:34 am on May 12th 2010

Re:Vietnamese Noodle Salad with Grilled Pork

This was awesome. I used country-style pork ribs and marinated them about 6 hours, then grilled. Did not slice and put on buns, just ate as ribs. Moist, succulenet and tasty! Served with an oriental rice and a salad using the Asian Vinaigrette found on this site. Great meal!

Posted: 03:20 pm on May 10th 2010

Re:Poached Flounder with Mint Beurre Blanc

I used grated ginger and lime juice in the poaching liquid and just seasoned the fish with salt & pepper. I replaced the mint with cilantro. Used Swai instead of flounder. This is delicious, easy and fast. We make this every other week. Oh, and pretty healty too!

Posted: 02:51 pm on May 4th 2010

Re:Doughnut Muffins

These are "slap yo-self silly" GOOD!!!! They really taste like a cake donut. I cut the recipe in half and made them in mini muffin tins. Can't wait to make more!

Posted: 01:20 pm on June 5th 2009

Re:Wild Mushroom Risotto

Nice, rich mushroom flavor! I used a combo of chicken and vegetable broth along with the porcini soaking liquid. Very creamy...perfect comfort food!

Posted: 11:53 am on January 18th 2009

Re:Rich, Fudgy Brownies

I thought I had found the perfect brownie recipe...until I found this one! Hands down, the best brownie recipe ever! And easy too. I was concerned about it using cocoa powder instead of melted chocolate. I need not have worried. This one is better than the old recipe that I had that used chocolate, and lots easier because you don't have to go through the extra step of melting the chocolate and dirtying another bowl and pot. You'll love these!

Posted: 04:05 pm on September 4th 2008

Re:Basic Focaccia

HANDS DOWN the best focaccia recipe I have EVER found! If you have a Kitchen Aid mixer w/dough hook, this dough goes together so easy! I've made this several times. The only thing I hated was having to wait for the dough to develop overnight...I found that if I make my dough early in the day and give it a 6 hour rest and rise in the fridge, it comes out just fine for finishing it by evening. Since I don't have the pan size required, I purchase disposable 11-1/2x7-1/2x1-1/2 deep aluminum pans(they sell them in a 2-pack), divide the dough in half, follow the procedure of lining with parchment, and I get 2 perfect sized loafs. Only problem I have is who I'm going to give the other loaf to, as there are only 2 of us. The lucky recipient of the second loaf always raves! Experiment with toppings...the possibilities are endless! KEEPER, KEEPER, KEEPER!

Posted: 03:31 pm on January 13th 2008