This Michigan mom of six knows a thing or two about making easy weeknight dinners. Find out her secrets to keeping things fun in the kitchen.
Taste of Home: Tell us a little about you. Where do you live, what do you do when you’re not cooking, and who’s in your family?
Teri Rasey: I live in Cadillac, Michigan, but spend summers in Curtis, Michigan, near Manistique Lake. When I’m not cooking I put on my hockey mom hat, taxiing kids to practice three times a week and to games on weekends. This pretty much consumes all my time during the season. During the summer, though, you can find me fishing, kayaking, swimming or gardening. We’re even working on refurbishing our house.
My family consists of three girls, Lorien, Sunshine and Etienne; and two boys, Sam and Noah; plus my step-daughter, Christina. They’re all grown now and have given me 19 grandchildren and four great-grandchildren. Sunshine and her children have been living with us since March 2020 because of the pandemic.
TOH: Wow! That’s a big family. Tell us how your love of cooking started? Was there someone in your life who taught you?
TR: I actually grew up in Los Angeles, where my family went out to restaurants most nights. That exposed me to almost every cuisine imaginable. I would say this the start of my love for food, but it was actually my mother-in-law, Bernice, who taught me to cook. I loved sitting at her kitchen table watching her prepare food. She would talk the entire time, telling me what she was doing. She never measured anything!
TOH: What inspires you to cook?
TR: I find cooking for others really inspiring. I remember the first birthday I celebrated with my husband, I invited his entire family over for cake. I wanted to please him and his family so much that I made 16 different desserts! I had never made any of them before. He actually did most the cooking then because he just loved to do it.
It wasn’t until I was called into action on our yearly mission trip that I really began to cook. I don’t remember what happened, but for whatever reason, our cook left so I traded in my drywall tools for cooking ones. At that point I didn’t know anything about cooking for a crowd, but I just asked God to guide me. I must have done OK because I have been cooking on this trip for the past 12 years now.
TOH: That must have been quite a challenge. Do you cook for any other groups?
TR: I do! I cook for a local church program called Higher Ground. It’s a program that offers educational classes to families along with a family dinner. The program runs 10 weeks in the fall and 10 weeks in the spring. I play my own version of “Chopped” by using donated ingredients to serve approximately 75 meals every Monday. I never know what’s going to be available but I always manage to create something delicious.
TOH: What recipe do you get asked to make the most?
TR: My baklava is definitely the most requested. Those sweet layers are hard to resist. Folks also love my Greek Couscous Salad. It comes together quickly and is full of fresh flavors.
TOH: How long have you been a Field Editor, and what do you enjoy most about it?
TR: I’ve been a Field Editor for about 27 years. I enjoy developing recipes the most because it lets me tap into my creativity. It’s also nice when people stop you and ask for a specific recipe. Locals know I’m a Field Editor, so when they see me in the market they stop and chat. I’ve also gotten cards and phone calls from people all over that tried and loved my recipes from Taste of Home magazine. It’s been such a fun experience!
TOH: What’s your desert-island meal? The one you could eat over and over again and never get tired of.
TR: It’s a real toss-up between fried rice and lo mein. I’m particularly partial to all types of cuisine from the Far East.
TOH: When it’s an especially cold winter day in Michigan, what do you make to feel all toasty again?
TR: I love to spice things up on a cold day. I make a spicy, creamy chicken soup with lo mein noodles or sometimes dumplings. I’m a sucker for a gooey macaroni and cheese with a south-of-the-border flair to it—the kind that warms you up from the inside with its heat and spice.
From her home state of Michigan, Teri splits her time between cooking for charity and taxiing kids to hockey practice. A dedicated mom and grandma, she knows what it's like to feed busy families on a budget. We love the diversity her recipes bring to Taste of Home and we're sure you will too! Find out Teri's cooking secrets in our interview.
Peach Sugar Cookie Crumble
This sugar cookie crumble is like peach crisp with a sugar cookie topping. Since it uses canned peaches, you don't have to save this recipe just for peach season. It's delicious with ice cream. —Teri Rasey, Cadillac, Michigan
Pressure-Cooker Chicken and Bacon White Chili
I made a twist on my favorite white chicken chili and used my pressure cooker, which made it very quick and easy. I like to serve it with avocado, cilantro and onions. —Teri Lee Rasey, Cadillac, Michigan
Margarita Floats
On a hot afternoon, what could be better than a cold margarita float? The addition of creamy ice cream really takes this treat to the next level. —Teri Rasey, Cadillac, Michigan
Pressure-Cooker Creamy Cauliflower Soup
I love indulgent cream soups but not the fat that goes along with them. The velvety texture of this healthier cauliflower soup makes it feel so rich, and the spicy kick warms you from the inside out. —Teri Rasey, Cadillac, Michigan
Apple Pie Ricotta Waffles
I had apples and ricotta cheese to use up, so instead of making a pie I decided to do something different. The result was these fluffy, tender waffles with just a hint of sweetness. —Teri Rasey, Cadillac, Michigan
Raspberry Coconut French Toast Slow-Cooker Style
I put the ingredients in the slow cooker crock the night before, refrigerate it, then pop the crock into the slow cooker in the morning. You can use regular milk or half-and-half, include your favorite jam, and substitute almond extract instead of vanilla. —Teri Rasey, Cadillac, Michigan
Pressure-Cooker French Onion Soup
I love homemade soup on a cold night, but I don't love the time it takes. This Instant Pot French onion soup is my shortcut version for when we're short on time. —Teri Rasey, Cadillac, Michigan
Fresh Shrimp and Avocado Nachos
I'm a fan of shrimp, and my family loves nachos. When I combined those favorites and added fresh avocado, the result was a cool yet satisfying snack. —Teri Rasey, Cadillac, Michigan
Meat Lover's Pizza Rice Skillet
My son named this "pizza rice" after I threw together a quick dinner from what I had in the fridge and pantry. Add any other pizza topping ingredients you desire. I often add black olive slices or mushrooms. Teri Rasey, Cadillac, Michigan
Beef and Bean Taco Chili
This chili recipe is a lifesaver when I'm cooking on the fly. It's loaded with convenience ingredients, but you can pile on the veggies if you're in the mood for a fresh crunch. —Teri Rasey, Cadillac, Michigan
Creamy Lentils with Kale Artichoke Saute
I've been trying to eat more meatless meals, so I experimented with this hearty saute and served it over brown rice. It was so good that even those who aren't big fans of kale gobbled it up. —Teri Rasey, Cadillac, Michigan
Indulgent Coconut Rice Pudding
This slow-cooked winter comfort dessert is a healthier option for your family that doesn't sacrifice flavor. If you can't find turbinado or raw sugar, you can use brown sugar, adjusting to 3/4 cup. This can also be made in the oven. —Teri Rasey, Cadillac, Michigan
Harissa Sweet Potato Fritters
I had leftover sweet potatoes and had to think up a new way to use them. We love spice, so I flavored these fun fritters with harissa, just enough for flavor but not too spicy. If you want more heat, you can always adjust the spice to please your taste buds. —Teri Rasey, Cadillac, Michigan
Greek-Style Stuffed Acorn Squash
With a truckload of acorn squash in my pantry, I wanted to make stuffed squash in lots of different ways. A bottle of Greek seasoning got my creativity flowing. —Teri Rasey, Cadillac, Michigan
Angel Food French Toast
Light and airy and drenched in flavor, this is truly something extra special for the mom in your life. —Teri Rasey, Cadillac, Michigan
Godiva Liqueur Brownies
Santa’s eyes twinkle when he finds this very adult brownie on the cookie tray. With chocolaty liqueur and other spirits, it’s definitely a merrymaker for grown-ups. —Teri Rasey, Cadillac, Michigan
Better Brussels Sprouts
This is the only way my kids will eat Brussels sprouts! It’s actually ideal for me because this dish is fast, easy and healthy, and it makes a lovely side. Quick-cooking Brussels sprout halves are available in the prepackaged salad aisle at the grocery store. They’re a timesaver if you can find them, but you can always just buy whole ones and slice them in half. —Teri Rasey, Cadillac, Michigan
Chocolate Malted Cookies
These cookies are the next best thing to a good old-fashioned malted milk. With malted milk powder, chocolate syrup, plus chocolate chips and chunks, these are the best cookies I've ever tasted…and with six kids, I've made a lot of cookies over the years! —Teri Rasey, Cadillac, Michigan
Greek Couscous Salad
Bright flavors and crisp raw veggies make a satisfying salad that's hearty enough to be a full meal. —Teri Rasey, Cadillac, Michigan
Spiced Apple Oatmeal
These easy, apple-y oats give your family a warm and cozy breakfast no matter how busy you are. —Teri Rasey, Cadillac, Michigan
Garden-Fresh Seafood Cocktail
For something cool on a hot day, we mix shrimp and crabmeat with crunchy veggies straight from the garden. Look for adobo seasoning in your grocery’s international section. —Teri Rasey, Cadillac, Michigan
Grilled Garden Pizza
Dazzle your family and friends with pizzas fresh off the grill. We top them with Asiago, Parmesan, veggies and fresh basil. Pile on the toppings you love. —Teri Rasey, Cadillac, Michigan
Shrimp Avocado Salad
This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan
Martian Marshmallows
Wrap leftovers in cellophane and hand them out as favors-if they haven't all disappeared by the end of the party.—Teri Rasey, Cadillac, Michigan
Slow-Cooker Blueberry Cobbler
I love blueberries, and this easy cake-mix cobbler showcases them deliciously. Serve it warm with a big scoop of French vanilla ice cream or a dollop of whipped cream. —Teri Rasey, Cadillac, Michigan
Fingerling Potatoes with Fresh Parsley and Chives
We use seasonings like adobo, Sazon, fresh parsley and minced chives when we grill potatoes. We have even smoked the potatoes in our portable smoker before grilling. —Teri Rasey, Cadillac, Michigan
Thai Lime Shrimp & Noodles
The flavors just keep popping in this quick dinner! Use as much lime zest and chili paste as you like. My family is into spicy foods, but I kept the heat moderate in this version. —Teri Rasey, Cadillac, Michigan
Chard with Bacon-Citrus Sauce
Chard is a leafy veggie often used in Mediterranean cooking. I dress it with orange juice and bacon, and the family gobbles it up. —Teri Rasey, Cadillac, Michigan
Chocolate-Topped Marshmallow Sticks
I like to use all sorts of different marshmallow shapes and flavors to mix things up. These chocolate-dunked pops are always a hit at local bake sales. —Teri Rasey, Cadillac, Michigan
Almond Bonbon Cookies
These bonbons remind me of England, with a touch of America. Dip cooled cookies into one frosting or each side into different frostings. Have fun adding any kind of sprinkle toppings you like. — Teri Rasey, Cadillac, Michigan
Ensenada Shrimp Cocktail
Tomatoes, peppers, onions and cilantro replace traditional cocktail sauce in this lively Southwestern makeover of the popular appetizer. —Teri Rasey, Cadillac, Michigan
Peanutty Cream-Filled Pastry Shells
These delicious desserts are indulgent and decadent, but they couldn't be easier to make. Prepare and freeze them for an upcoming event. —Teri Rasey, Cadillac, Michigan
Thai-Style Brisket
Here's an unusual take on brisket that will have you hooked. Peanut butter, soy, crisp-tender veggies and zesty seasonings give it the authentic Thai flavor we crave. —Teri Rasey, Cadillac, Michigan
Hot Crab Dip
I have six children and one grandchild, work full-time, and coach soccer and football. So I appreciate recipes like this one that are easy to assemble. The rich, creamy dip is a fun appetizer for holiday gatherings. —Teri Rasey, Cadillac, MichiganThe post Get to Know Volunteer Field Editor Teri Rasey appeared first on Taste of Home.
Sue Stetzel