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Recipes
Honey-Lemon Dressing
By sandycon
In a small bowl, whisk the lemon juice with the lemon zest, honey and thyme
- 1 tablespoon plus 2 teaspoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon honey
- 1/2 teaspoon chopped thyme
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
Watershed's Fresh Apple Cake With Caramel Glaze
By sandycon
To prepare the cake: Preheat oven to 325 degrees
- For the cake:
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 1 1/2 cups vegetable oil
- 3 eggs
- 3 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon (preferably Ceylon)
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 5 apples, peeled and diced into 1/2-inch pieces (Peacock recommends Winesap or Granny Smith)
- 1 1/4 cups coarsely chopped pecans
- 2 1/4 teaspoons vanilla
- For the glaze:
- 4 tablespoons ( 1/2 stick) unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- Pinch salt
- 1/2 cup heavy cream
Tomato Bisque
By sandycon
Alex Hitz, Southern Living DECEMBER 2013
- 3 (14.5-oz.) cans good-quality diced tomatoes
- 2 large onions, diced (about 2 cups)
- 2 garlic cloves, minced
- 2 bay leaves
- 4 tablespoons tomato paste
- 3 tablespoons fresh brewed coffee
- 1 tablespoon jarred beef soup base
- 1 teaspoon jarred chicken soup base
- 2 fresh flat-leaf parsley sprigs
- 1 1/2 teaspoons dried thyme
- 1/2 cup heavy cream
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- Garnishes: whipped cream, golden caviar, fresh parsley or chive sprigs
Upside-Down Caramelized Apple Cake
By sandycon
Preheat the oven to 350 degrees F
- The Cake:
- 4 tablespoons (1/2 stick) unsalted butter, plus extra for greasing
- 1/2 cup firmly packed light brown sugar
- 1/4 teaspoon cinnamon
- Dash nutmeg
- 2 1/2 cups thinly sliced apples, such as Cortland, McIntosh, or Macoun (about 3 small apples)
- 6 tablespoons unsalted butter, very soft
- 1 cup sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup unbleached flour
- 3 tablespoons cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Quick Chicken-Corn Chowder
By sandycon
Cooking Light DECEMBER 2001
- 2 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons all-purpose flour
- 3 cups 2% reduced-fat milk
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
- 1 1/2 cups fresh or frozen corn kernels (about 3 ears)
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1 (14 3/4-ounce) can cream-style corn
Homemade Beef Tacos
By sandycon
1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onio...
- Beef Filling
- 2 teaspoons corn or vegetable oil
- 1 small onion, chopped small (about 2/3 cup)
- 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- salt
- 1 pound 90 percent lean (or leaner) ground beef
- 1/2 cup canned tomato sauce
- 1/2 cup canned low salt chicken broth
- 1 teaspoon brown sugar
- 2 teaspoons vinegar, preferably cider vinegar
- ground black pepper
- Shells and Toppings
- 8 taco shells
- 1 cup (4 ounces) shredded cheddar or Monterey Jack cheese
- 2 cups shredded iceberg lettuce
- 2 small tomatoes, chopped small
- 1/2 cup sour cream
- 1 avocado, diced medium
- 1 small onion, chopped small
- 2 tablespoons chopped fresh cilantro leaves
- hot pepper sauce, such as Tabasco
Raspberry Lemon Cupcakes! XOXO
By sandycon
Preheat oven to 325° F. Line cupcake pans with paper liners and spray the liners with non-stick spray
- For the Cupcakes:
- Ingredients
- 3 cups light all-purpose flour (like White Lily)
- 2 cups sugar
- 1 Tb. baking powder
- Zest of 2 lemons
- 3/4 tsp. salt
- 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
- 4 eggs
- 1 cup whole milk
- 1 Tb. lemon juice
- 1 tsp. pure vanilla extract
- For the Raspberry Frosting:
- 8 oz. cold cream cheese
- 3/4 cup room-temperature butter
- 1/2 cup raspberry jam (“spreadable fruit” is thicker and easier to work with)
- 1/2 tsp. vanilla
- Pinch of salt
- 1 drop red food coloring
- 3 + cups powdered sugar
Creamy Garlic Vinaigrette
By sandycon
This is the real thing - vinaigrette that begins with lots of roasted garlic! Add some sweet honey and kicky Tabasc...
- 15 medium unpeeled garlic cloves
- 1 tablespoon extra virgin olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons water
- 2 teaspoons Dijon mustard
- 1 teaspoon mayonnaise
- 1 teaspoon honey
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon Tabasco
- 1/3 cup canola oil
- Kosher salt and freshly ground pepper to taste
Pecan-and-Dill-Crusted Salmon
By sandycon
Alex Hitz, Southern Living DECEMBER 2013
- 1 1/2 cups pecan halves
- 6 tablespoons butter, melted
- 2 garlic cloves, minced
- 1 1/2 teaspoons dried dill weed
- 1 (3- to 3 1/2-lb.) boneless, skinless side of salmon
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Baked Quinoa Chicken Parmesan
By sandycon
Preheat oven to 375 F. Spray a 2-qt baking dish with nonstick cooking spray
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons balsamic vinegar
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 cup quinoa
- 2 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breasts, cooked and cut into bite-size pieces
- 1 cup shredded part-skim mozzarella cheese, divided
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons panko breadcrumbs
- 2 tablespoons chopped fresh parsley