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Recipes
French Onion French Dip Sammies with Roasted Garlic Au Jus
By SandyC
Rachael combines a French dip sammy and French onion dip
- 1 head garlic
- 2 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 1 bay leaf
- 1 teaspoon ground dry thyme
- Salt and ground black pepper
- 2 cups beef consommé or stock
- 2 pounds thinly sliced deli roast beef
- 4 onion rolls, split open
Lemon Poppy Seed Bread Recipe & Video
By SandyC
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven
- Lemon Poppy Seed Bread Recipe:
- 1 1/2 cups (195 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon grated lemon zest (outer yellow skin of one lemon)
- 2 1/2 tablespoons poppy seeds
- 3/4 cup (170 grams) unsalted butter, room temperature
- 3/4 cup (150 grams) granulated white sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup (60 ml) milk
- Lemon Glaze:
- 3 tablespoons freshly squeezed lemon juice
- 1/4 cup (50 grams) granulated white sugar
- Read more: http://www.joyofbaking.com/breakfast/LemonPoppyseedBread.html#ixzz2nIfocSh5
Rich Roasted Tomato Soup
By SandyC
Preheat the oven to 275 degrees F
- 8 Roma tomatoes, cut in half lengthwise
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/2 cup plus 1 tablespoon water, divided
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried herbes de provence
- 2 cups chicken or vegetable stock
- Sour cream or olive oil, for garnish, (optional)
Carrot and Pineapple Cake
By SandyC
Preheat the oven to 350 degrees F
- For the cake batter:
- 2 cups granulated sugar
- 1 1/3 cups vegetable oil
- 3 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 cups plus 1 tablespoon all-purpose flour, divided
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup raisins
- 1 cup chopped walnuts
- 1 pound carrots, grated
- 1/2 cup diced fresh pineapple
- For the frosting:
- 3/4 pound cream cheese, at room temperature
- 1/2 pound unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1 pound confectioners' sugar, sifted
- 1/2 cup diced fresh pineapple for the topping
Lemon Squares
By SandyC
Lemon squares combine the wonderful flavor of freshly squeezed lemon juice with just a few staples such as sugar, f...
- For the Crust
- 1 3/4 cups all-purpose flour
- 12 tablespoons (1 1/2 sticks) unsalted butter, frozen
- 3/4 cup confectioner's sugar, plus more for dusting
- 3/4 teaspoon salt
- For the Filling
- 4 large eggs, lightly beaten
- 1/4 cup whole milk
- 3 tablespoons all-purpose flour
- 1 1/3 cups granulated sugar
- 3/4 cup freshly squeezed lemon juice (about 4 lemons)
- 1/4 teaspoon salt
Coconut Chicken Cutlets
By SandyC
A sweet twist on standard chicken cutlets!
- 8 chicken cutlets, slightly pounded
- Salt and pepper
- 1 cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 cup grated unsweetened coconut
- 1 to 2 tablespoons EVOO – Extra Virgin Olive Oil, eyeball it
- 1/2 cup pineapple preserves
- 1/2 jalapeño, seeded and sliced into rings
- 1 tablespoon rice wine vinegar or tamari
- 1 to 2 tablespoons chicken stock
- 2 scallions, whites and greens sliced
Chicken with Balsamic Vinegar, Sweet Onions, & Thyme
By SandyC
Course: main meals PointsPlus™ Value: 5 Servings: 4 Preparation Time: 10 min Cooking Time: 20 min Leve...
- 3 Tbsp all-purpose flour
- 3/4 tsp table salt, divided
- 1/2 tsp black pepper, freshly ground, divided
- 1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz pieces
- 2 tsp olive oil
- 1 small vidalia onion(s), cut in half lengthwise, thinly sliced (about 2 cups)
- 1 cup(s) reduced-sodium chicken broth
- 2 Tbsp balsamic vinegar
- 1 Tbsp thyme, fresh, chopped, or less to taste
- 2 tsp butter
Herb-Crusted Pork Loin
By SandyC
Preheat the oven to 375 degrees F
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne, or more, to taste
- Kosher salt
- 1 1/2 pounds pork loin roast
- 4 tablespoons vegetable oil
- 1 sweet onion, roughly chopped
- 2 cloves garlic, smashed
- 2 tablespoons freshly grated ginger
- 1 bunch fresh cilantro leaves
- 1 lime, zested
- 2 tablespoons olive oil
- 1/4 cup plain bread crumbs
- Kosher salt
- 1 1/2 tablespoons Dijon mustard
Lentil Salad
By SandyC
Serve alongside Crispy Curry Fried Chicken
- 2 cups green lentils
- 1 bay leaf
- 1 onion, cut in half
- 1 small potato, peeled and chopped into small pieces
- 1/2 cup vegetable stock or water
- 1 cup (packed) baby spinach
- 1 handful cilantro
- 1/2 cup mint
- 4 tablespoons vegetable oil or EVOO - Extra Virgin Olive Oil, divided
- 2 shallots, finely diced
- 1 carrot, finely diced
- 1/2 red bell pepper, finely diced
- 1/2 cup green peas, defrosted if frozen
- Salt and ground black pepper
Sticky Pecan Mini-Buns
By SandyC
To make the dough: heat milk, canola oil, and 1/2 cup of sugar in a large saucepan until just before boiling (but d...
- 2 cups Whole Milk
- 1/2 cup Canola Oil
- 1/2 cup Sugar
- 2-1/2 teaspoons Active Dry Yeast
- 4 cups Flour
- 1/2 cup (additional) Flour
- 1/2 teaspoon (heaping) Baking Powder
- 1/2 teaspoon (scant) Baking Soda
- 2-1/2 teaspoons Salt
- 2 sticks Butter
- 3/4 cups Sugar
- 2 Tablespoons Cinnamon
- 1 cup Finely Chopped Pecans
- 1/2 cup Light Corn Syrup
- 2 teaspoons Vanilla Extract