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Recipes
Cowboy Caviar
By sandycon
Leslee Mendel Coy, Lake Forest, California, Sunset MARCH 1997
- 2 tablespoons red wine vinegar
- 1 1/2 to 2 teaspoons hot sauce
- 1 1/2 teaspoons salad oil
- 1 clove garlic, minced
- 1/8 teaspoon pepper
- 1 firm-ripe avocado (about 10 oz.)
- 1 can (15 oz.) black-eyed peas
- 1 can (11 oz.) corn kernels
- 2/3 cup thinly sliced green onions
- 2/3 cup chopped fresh cilantro
- 1/2 pound Roma tomatoes, coarsely chopped
- Salt
- 1 bag (6 oz.) tortilla chips or 2 cups finely shredded cabbage
Rainbow Fruit Skewers
By sandycon
Fruit Salad on a Stick!
- 12 raspberries
- 6 orange segments (from 1 large orange), cut in half
- 12 1” chunks of pineapple
- 1 large kiwi, peeled and cut into 12 1” chunks
- 24 large blueberries
- 12 red seedless grapes*
Joyce's Vietnamese Chicken Meatballs in Lettuce Wraps
By sandycon
Preheat the oven to 400°
- 1 pound skinless, boneless chicken thighs, trimmed of visible fat and cut into 1 1/2-inch pieces
- 3 tablespoons Asian fish sauce
- 3 small shallots, finely chopped
- 3 garlic cloves, minced
- 1 stalk of fresh lemongrass, tender white inner bulb only, minced
- 3 tablespoons chopped cilantro, plus 1/3 cup leaves for serving
- 1 tablespoon finely chopped mint, plus 1/3 cup leaves for serving
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup granulated sugar
- 1 head Boston or red leaf lettuce, leaves separated
- 1 small seedless cucumber—peeled, halved lengthwise and thinly sliced crosswise
- 1 small red onion, halved and sliced
- Asian chili sauce, for serving
» Simple Chocolate-Coconut Squares
By sandycon
1. Preheat oven to 350F
- 2 cups finely shredded unsweetened coconut
- 2 eggs
- 1 tsp vanilla
- 1/2 cup mini chocolate chips
Strawberries & "Cream" Chia Pudding
By sandycon
Place the strawberries, coconut milk, honey, vanilla, and lime zest in a blender and blend until smooth
- 16 ounces fresh strawberries, hulled
- 1 1/2 cups (or one 13 1/2-ounce can) coconut milk
- 1/4 cup honey, or to taste
- 1 vanilla bean, scraped
- 3/4 teaspoon finely grated lime zest
- 1/2 cup chia seeds
No-Bake Dessert Recipe: Lemon Cream Icebox Cake
By sandycon
In the bowl of a stand mixer (or use a large bowl and a hand mixer), whip the butter until very soft
- 1/4 1/4 1/4 cup (56 g) unsalted butter, very soft
- 3 3 3 cups (720 ml) cream
- 1/2 1/2 1/2 cup (50 g) powdered sugar
- 1/4 1/4 1/4 teaspoon salt
- 2 2 2 1/3 75 zested and juiced (about 2 tablespoons zest and 1/3 cup / 75 ml juice)
- 25 to 30 25 to 30 4 graham crackers, from about 4 sleeves
- 1 1 1 cup (240 ml) Lemon Curd (store-bought or homemade - see our tutorial here), slightly warmed, divided
Chicken Pesto Lasagna Rolls
By sandycon
Preheat oven to 375 F
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup milk (low-fat is fine)
- 1 cup shredded chicken
- 1 (15 oz) container of ricotta cheese
- 1/2 cup pesto sauce
- 1/2-3/4 cup shredded mozzarella cheese, divided
- 6 lasagna noodles, cooked and drained
- 1 cup chunky marinara sauce
Double-Cheese Meat Loaf
By sandycon
Cooking Light SEPTEMBER 1998
- Cooking spray
- 1 cup chopped onion
- 6 tablespoons ketchup, divided
- 2 tablespoons Dijon mustard, divided
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1/2 cup Italian-seasoned breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
- 1/2 pound lean ground beef
- 1/2 pound lean ground pork
- 1/2 pound lean ground veal
Rainbow Fruit Skewers
By sandycon
Fruit Salad on a stick
- Rainbow Fruit Skewers
- makes 12 skewers
- 12 raspberries
- 6 orange segments (from 1 large orange), cut in half
- 12 1” chunks of pineapple
- 1 large kiwi, peeled and cut into 12 1” chunks
- 24 large blueberries
- 12 red seedless grapes*
Buttery Garlicky Broccoli
By sandycon
1. Steam broccoli 5 minutes in steamer, or until crisp-tender
- 2 large heads broccoli, cut into florets
- 1/4 cup butter or trans fat–free margarine
- 4 cloves garlic, minced (4 tsp.)
- 1/4 cup chopped fresh parsley
- 1/2 cup toasted slivered almonds, optional