Sandycon's profile page
Recipes
Green Chili Stew
By sandycon
In a dutch oven over medium-high heat, melt the butter/oil until hot
- 1 1/2 pounds chuck roast, cut into 1 inch chunks
- 3 large onions, sliced thin
- 2 garlic cloves, minced
- 2 Tbs. butter
- 2 Tbs. olive oil
- 2 cans (14 1/2 ounce) whole peeled tomatoes
- 1 medium jar chunky style salsa (Choose mild, medium or hot depending on your heat index)
- 1 jar jalapeno jelly or hot pepper jelly
- 2 cans green chilies, drained and chopped
- warm tortillas
- Toppings
- chopped jalapenos
- sour cream
- grated sharp cheddar cheese
- chopped cilantro
Spicy Beef Stir-Fry
By sandycon
Directions Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and ...
- 1 tablespoon cornstarch
- 3 tablespoons Chinese Shaoxing rice wine, dry sherry or white vermouth
- 1 pound beef sirloin, thinly sliced against the grain into strips
- Kosher salt and freshly ground pepper
- 2 tablespoons oyster sauce
- 2 teaspoons toasted sesame oil
- 3 to 4 tablespoons peanut oil
- 1 1 -inch piece fresh ginger, thinly sliced
- 2 cloves garlic, smashed
- 5 to 7 dried red chiles, halved
- 1 small onion, thinly sliced
- 8 heads baby bok choy, halved
- Pinch of sugar
- Cooked rice, for serving
Tracey's Culinary Adventures
By sandycon
In the bowl of a stand mixer fitted with the paddle attachment, combine 2 1/4 cups of the confectioners' sugar, th...
- 2 1/2 cups confectioners' sugar, divided
- 1 1/2 tablespoons light corn syrup
- 1 1/2 tablespoons water
- 1/2 teaspoon pure peppermint extract
- 1 tablespoon vegetable shortening
- pinch of salt
- 10 oz bittersweet chocolate, coarsely chopped
Mexico City Shrimp with Chipotle Mojo
By sandycon
Preheat the oven to 325°
- 2 heads of garlic (about 26 cloves), peeled and cloves crushed
- 1 1/2 cups extra-virgin olive oil
- Kosher salt
- 1/4 cup fresh lime juice
- 1 chipotle in adobo sauce, seeded and minced
- 2 pounds medium shrimp—shelled and deveined, tails left intact
- Freshly ground pepper
- Chopped cilantro, for garnish
- Lime wedges, for serving
Best Chocolate NoWorlds Bake Bars
By sandycon
Looks so good, I bet you didn't guess they are GOOD FOR YOU! Made with coconut oil & honey instead of sugar!
- 1 cup peanut butter
- 1/2 cup honey
- ... 1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
- 2 cups dry oats (not instant)
- 1 C shredded coconut
- 1/2 C chopped walnuts (optional)
- 1 1/4 cups dark chocolate chips
- 1 t vanilla extract
Overnight Apple-Cinnamon Steel-Cut Oatmeal
By sandycon
Why go through the trouble of actually preparing oatmeal when you can buy the instant stuff at the store? Because i...
- 3 cups water
- 1 cup steel-cut oats
- 1/2 teaspoon salt
- 1/2 cup apple cider
- 1/2 cup whole milk
- 1/2 cup peeled and grated apple (I used Gala, you want something with a little sweetness)
- 2 tablespoons packed dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup walnuts or pecans, toasted and chopped coarse
Pumpkin Upside-down Cake with Cranberry Pecan Topping
By sandycon
This is the perfect dessert for Thanksgiving or Thanksgiving nostalgia
- 6 tablespoons unsalted butter, melted
- 1 cup brown sugar, firmly packed
- 2 cups cranberries
- 1 cup coarsely chopped pecans, toasted
- 2 eggs
- 1 1/2 cups pumpkin puree (almost a full can)
- 3 tablespoons vegetable oil
- 3 tablespoons applesauce
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Balsamic Glazed Pork Loin {Slow Cooker} with Picture
By sandycon
In a small bowl, combine the sage, salt, pepper and garlic
- Pork:
- 2 pound boneless pork loin roast, trimmed of large fat pockets
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 clove garlic, finely minced or crushed
- 1/2 cup water
- Glaze:
- 1/2 cup brown sugar, light or dark
- 1 tablespoon cornstarch
- 1/4 cup balsamic vinegar
- 1/2 cup water
- 2 tablespoons soy sauce
Pork and Tomatillo Stew
By sandycon
In a medium casserole or Dutch oven, heat the oil
- 2 tablespoons vegetable oil
- 1 1/2 pounds boneless pork loin, cut into 3-inch chunks
- Salt and freshly ground pepper
- 2 large celery ribs, finely diced
- 1 small red onion, finely diced
- 1 Anaheim chile, seeded and finely diced
- 2 garlic cloves, minced
- 2 teaspoons mild chile powder
- 1 tablespoon ground cumin
- Pinch of dried oregano
- 2 cups chicken stock or low-sodium broth
- 1 cup 1/2-inch-diced carrots
- Two 6-ounce russet potatoes, peeled and cut into 1-inch dice
- One 28-ounce can diced tomatoes
- 1 pound tomatilloshusked, rinsed and cut into 1-inch dice
- Hot sauce
- Chopped cilantro, for garnish
- Corn tortilla chips, for serving
Curried Cauliflower Soup
By sandycon
Hello! I cook fresh, vegetarian recipes
- 1 large head of cauliflower, broken into small florets, stems chopped
- 1/4 cup melted coconut oil or olive oil, divided
- 1 medium yellow onion, diced
- 2 to 3 tablespoons Thai red curry paste (depending on preferred spice level, I love spicy so I'd use 3!)
- 1 small lemon, preferably organic, zested (about 1 teaspoon zest)
- 1/2 cup white wine (like Pinot Grigio)*
- 1 1/2 cups vegetable broth or stock
- 1 can (14 ounces) light coconut milk
- 1/2 teaspoon sugar
- 1 tablespoon rice vinegar
- sea salt and freshly ground black pepper
- 1/4 cup chopped green onions/chives
- 1 tablespoon chopped fresh basil
- thinly sliced hot peppers (optional, not shown)