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Recipes
Cinnamon Lemon Pepper Chicken
By sandycon
Instructions Heat a skillet over medium heat with 1 Tbsp olive oil
- 1 lb Chicken Tenders
- 1 Yellow Onion, thinly sliced
- 1 Sweet Apple, thinly sliced (I like to use Galas)
- 2 Lemons, halved
- 1 tsp Cinnamon
- 1-1/2 tsp Nutmeg
- 1 tsp Sea Salt
- 1 tsp Fresh Ground Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 2-3 Tbsp Olive Oil
Paleo Rolls - Gluten-Free on a Shoestring
By sandycon
Preheat your oven to 350°F
- Ingredients
- 1 1/2 cups (180 g) tapioca starch/flour (I can only recommend this flour from Authentic Foods or Nuts.com)
- 4 tablespoons (32 g) coconut flour
- 1 tablespoon (6 g) chia flour (I just grind chia seeds as finely as possible)
- 4 tablespoons (32 g) arrowroot starch/powder
- 1/2 cup (56 g) blanched almond flour (I can only recommend this flour from Nuts.com or Honeyville)
- 1 teaspoon kosher salt
- 1 tablespoon dried herbs (a mix of dried oregano and basil is nice) (optional)
- 1/2 cup (4 fl. oz.) unsweetened nondairy milk (any kind)
- 4 tablespoons (48 g) Spectrum nonhydrogenated vegetable shortening
- 1 tablespoon (21 g) honey
- 2 eggs (120 g, out of shell) at room temperature, beaten
Ginger Dressing
By sandycon
In a blender, puree the ginger, shallot, vinegar, mayonnaise and soy sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced shallot
- 2 tablespoons rice vinegar
- 2 tablespoons mayonnaise
- 1 tablespoon low-sodium soy sauce
- 1/3 cup vegetable oil
- Salt and freshly ground pepper
Almond Torta with Chocolate Chips
By sandycon
You can also substitute dried cranberries, dried cherries, or currants in this delicious recipe
- 10 ounces butter, soft, plus more for the pan
- 1 3/4 cups all-purpose flour, plus more for the pan
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup sugar
- 5 large eggs
- Zest of one lemon, finely grated
- 1 teaspoon pure almond extract
- 2 cups almond flour or almond meal
- 1 cup semisweet chocolate chips
- 1/2 cup sliced blanched almonds, lightly toasted
- Confectioners' sugar, for dusting
Frosted Pumpkin Cake
By sandycon
1. Preheat oven to 350°. 2
- CAKE:
- 10.1 ounces all-purpose flour (about 2 1/4 cups)
- 2 1/2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 cup packed brown sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- Cooking spray
- FROSTING:
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1 (8-ounce) package 1/3-less-fat cream cheese
- 2 cups sifted powdered sugar
Panko-Coated Chicken Schnitzel Recipe - Thomas Keller | Food & Wine
By sandycon
Set the flour, eggs and panko in three separate shallow bowls
- 1 cup flour
- 3 eggs, beaten
- 2 cups panko
- 4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
- Salt and freshly ground pepper
- 1/2 cup canola oil
- 6 tablespoons butter
- 2 teaspoons capers
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
Roasted Chicken with Orange Glaze
By sandycon
Preheat oven to 350 degrees
- 1 roasting chicken (7 pounds)
- 1 orange, quartered (divided)
- 1/2 onion, quartered
- 1 1/2 pounds small new, red potatoes, scrubbed
- 1/2 pound carrots, peeled and cut into 3-inch pieces
- 1 teaspoon olive oil
- 3 tablespoons orange marmalade
- 2 tablespoons honey
- 3 tablespoons country Dijon-style mustard
- 3 tablespoons orange liqueur or orange juice
- 1 tablespoon butter
Slow-Cooker Apple Gingerbread Pudding Cake
By sandycon
1 Spray 3 1/2- to 4-quart slow cooker with cooking spray
- 3 medium apples, peeled, cut into 1/2-inch cubes
- 1 1/4 cups Gold Medal® all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup water
- 1/3 cup molasses
- 2 tablespoons vegetable oil
- 1/2 cup packed brown sugar
- 1 1/4 cups apple cider
- 2 tablespoons butter
Meyer Lemon Thyme Icebox Cake
By sandycon
Instructions Add heavy cream, chopped thyme and lemon zest to a large mixing bowl and whip until soft peaks form
- 4 cups heavy cream
- 2 tablespoons fresh thyme, roughly chopped
- 2 tablespoons fresh lemon zest
- 16 ounces cream cheese
- 6 tablespoons Meyer lemon juice
- 3/4 cup honey
- 230 2-inch thin vanilla or lemon cookies (adjust amount according to cookie size)
- optional garnish: candied lemon slices, fresh thyme
Dijon Vinaigrette
By sandycon
In a small bowl, whisk the sherry vinegar with the shallot and Dijon mustard
- 2 tablespoons sherry vinegar
- 1/2 tablespoon minced shallot
- 1/2 tablespoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground pepper