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Recipes
Tomato, Mozzarella, and Basil Salad
By sandycon
Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter
- 6 small tomatoes (4 medium)
- 1 pound fresh mozzarella
- 10 to 15 basil leaves
- 3 tablespoons good olive oil
- Kosher salt
- Freshly ground black pepper
American Macaroni Salad
By sandycon
In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using
- 2 cups dry elbow macaroni, cooked, rinsed, and drained
- 1/3 cup diced celery
- 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
- 1 tablespoon minced flat-leaf parsley
- 1/2 cup diced vine-ripened tomato (optional)
- 1/2 cup prepared mayonnaise
- 3/4 teaspoon dry mustard
- 1 1/2 teaspoons sugar
- 1 1/2 tablespoons cider vinegar
- 3 tablespoons sour cream
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
Curried Creamy Chicken and Vegetable Soup
By sandycon
DIRECTIONS In a medium saucepan over medium-high heat, combine the squash, coconut milk and broth
- 2 cups cubed butternut squash
- 1 (13.5-ounce) can light unsweetened coconut milk
- 3 cups low-sodium chicken broth
- 2 1/2 cups baby spinach
- 1 (8-ounce) can straw mushrooms (or 1 cup thinly sliced white mushrooms)
- 1 1/2 cups shredded cooked skinless chicken breast
- 1/4 cup lime juice (about 2 limes)
- 3 teaspoons brown sugar
- 3 teaspoons Thai red curry paste, or to taste
- Salt to taste
- Cilantro leaves for garnish
Paleo Chicken Pad Thai
By sandycon
Eating Paleo? You can still enjoy Chicken Pad Thai! This recipe uses broccoli slaw instead of noodles, and is full
- 4 to 5 tablespoons extra virgin coconut oil (more if you use breast meat, less if you use thigh meat)
- 5 cloves garlic, finely chopped
- 1 1/2 pound chicken meat, cut into small 1” chunks
- 3 tablespoons fish sauce
- 1 tablespoon coconut aminos, or use 1 more tablespoon fish sauce
- 4 tablespoon fresh or good quality bottled lime juice
- 1/2 tablespoon coconut vinegar or apple cider vinegar
- 1 (12 ounce) package broccoli slaw
- 2 medium carrots, cut into thin julienne strips
- 4 to 5 green onions, finely chopped
- 5 tablespoons fresh cilantro, chopped
Asian Chicken Salad
By sandycon
Instructions In a blender or using hand blender, blend cilantro, lime juice, sugar and vegetable oil until smooth
- 2 cups loosely packed fresh cilantro (leaves and soft stems)
- 1/2 cup fresh lime juice (2-3 limes)
- 2 teaspoons sugar
- 1/4 cup vegetable oil
- salt and pepper to taste
- 1 store-bought rotisserie chicken or about 4 cups of shredded chicken
- 1/4 medium red cabbage, shredded (or buy the pre-shredded stuff to save time!)
- 1 red bell pepper cut into thin strips
- 2 green onions, thinly sliced (white and green)
- 1 medium carrot, shredded or julienned
- 1 large head of red romaine lettuce torn into pieces
- 1/2 cup lightly salted peanuts
Savory Parmesan Bites
By sandycon
Southern Living Cooking School OCTOBER 2004
- 1 (8-ounce) package cream cheese, softened
- 1 cup grated Parmesan cheese, divided
- 1 small red bell pepper, chopped
- 1/4 cup fresh parsley, chopped
- 2 (8-ounce) cans refrigerated crescent dinner rolls
Grilled Basil-And-Garlic-Stuffed Chicken
By sandycon
These delicious chicken breasts are stuffed with basil, garlic and parmesan cheese
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon butter, melted
- 1/4 cup fresh parmesan cheese, grated
- 2 -3 tablespoons fresh basil, snipped or 2 teaspoons dried basil, crushed
- 1 tablespoon butter, melted
- 2 garlic cloves, minced
- 4 medium boneless skinless chicken breast halves (about 1 to 1-1/2 pounds)
All-American Potato Salad
By sandycon
Boil potatoes: In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just...
- 2 1/2 pounds small boiling potatoes (white, red, or fingerling)
- 3 tablespoons cider vinegar, or to taste
- 5 hard-boiled large eggs
- 1/8 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 cup chopped sweet onion
- 3 large celery ribs
Pecan-Topped Pumpkin Bread
By sandycon
Margaret Patterson, Milton, Florida, Cooking Light NOVEMBER 2007
- 3 1/3 cups all-purpose flour (about 15 ounces)
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 cups granulated sugar
- 1/2 cup egg substitute
- 1/2 cup canola oil
- 1/2 cup low-fat buttermilk
- 2 large eggs
- 2/3 cup water
- 1 (15-ounce) can pumpkin
- Cooking spray
- 1/3 cup chopped pecans
Stuffed Flank Steak
By sandycon
Heat a LARGE (12-13 inch) skillet over medium heat
- 2 lbs. flank steak
- 2 cloves garlic, finely chopped
- 4 Tb. olive oil, separated
- 8 oz. wild mushrooms, sliced thin
- 1 bunch fresh arugula
- 6 pieces of prosciutto
- 8 thin slices of provolone
- 2 Tb. flour
- 1 tsp. paprika
- Salt and Pepper
- Kitchen Twine
- Instructions