All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Joined Date: Jan 24, 2011
Birthday: May 14
Saved Recipe Pasta With Chicken, Broccoli, and Sun-Dried Tomatoes by nsomniak6
Saved Recipe Skillet Chicken, Broccoli, Ziti, and Asiago Cheese by lik2fish
Reviewed Basic Pizza Dough
"This has become my go to recipe for a good pizza dough. The texture is great, crispy on the outside, light and moist (not dried out) on the inside. I've already used it for calzones also!"
Reviewed Chicken and Herbed Dumplings
"This is a keeper! Great flavor and textures, a true comfort food to warm the heart. I used things I had on hand. I was concerned about the dumplings, I had to use dried herbs (I opted to use parsley flakes and dill weed) I made them as instructed and they turned out great! This is one of those recipes that I feel if you omit the white wine it "
Favorited Cha Cha Bowl
Favorited Jerk Pork
Favorited Chile Rellenos
Live near the frozen tundra in the woods, but still have room for a small garden. So we enjoy the bounty of nature and with a winery down the road, what more can you ask for?! My inspiration for cooking can be anything from what's on sale at the grocery to a glimpse of something on FN. Time is often a factor so I'm always trying to think ahead. My sweetie loves meat and potatoes but has opened up to a vast array of foods, thank goodness!
I want to try to cook almost anything. We just got a smoker so have been experimenting. Please note, if the wind chill is below zero, the smoker doesn't work too well, lol!! Everyone loves my poorman's enchiladas and of course wisconsin stuffed meat loaf. My favorite restaurant is two hours away but they have great baby back ribs! What's nice is working as an assistant deli manager we get in special cheeses so we need to sample them so we can tell our customers what flavors and textures they have. I like taking it farther, I buy them and cook with them so I can describe how they melt and how they can add flavors to dishes. That's the best part of that job!