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Recipes
Apple, Cheddar and Bacon Monte Cristos
By cindygwest
Bake the bacon on a broiler pan or a rack set over a baking sheet at 375 degrees until just crisp, about 20 minutes
- 12 slices good-quality bacon
- 8 slices good-quality peasant or round-loaf french bread
- 1/2- 3/4 pound extra-sharp white cheddar cheese
- 2 golden delicious or gala apples, cored and very thinly sliced
- 3 large eggs
- 1/2 cup whole milk or half-and-half
- A little freshly grated nutmeg
- Butter, for greasing
- Warm maple syrup, for drizzling
Grown up Grilled Cheese Sandwiches
By cindygwest
Look for a cheddar aged for about one year (avoid cheddar aged for longer; it won’t melt well)
- 7 ounces aged cheddar cheese, cut into 24 equal pieces, room temperature
- 2 ounces Brie cheese, rind removed
- 2 tablespoons dry white wine or vermouth
- 4 teaspoons minced shallot
- 3 tablespoons unsalted butter, softened
- 1 teaspoon Dijon mustard
- 8 slices hearty white sandwich bread
Stuffed Italian Meatballs
By cindygwest
In a medium bowl beat egg lightly with a fork
- 1 egg
- 1 cup panko bread crumbs
- 2 teaspoons snipped fresh rosemary and/or oregano
- 3 cloves garlic, minced
- 8 ounces lean ground beef
- 8 ounces bulk ground hot or sweet Italian pork sausage
- 18 bite-size fresh mozzarella balls or 2 ounces fresh mozzarella cheese, cut into 1/2-inch cubes*
- Nonstick cooking spray
- 2 1/4 cups purchased marinara sauce, warmed
Best Beef Shish Kabobs
By cindygwest
Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt...
- 1/3 cup vegetable oil
- 1/2 cup soy sauce
- 1/4 cup lemon juice
- 1 tablespoon prepared mustard
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, minced
- 1 teaspoon coarsely cracked black pepper
- 1 1/2 teaspoons salt
- 1 1/2 pounds lean beef, cut into 1-inch cubes
- 16 mushroom caps
- 8 metal skewers, or as needed
- 2 green bell peppers, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 large onion, cut into large squares
Butchers Ragu with Fusilli
By cindygwest
1. In a large enameled cast-iron casserole, heat the olive oil
- 1/4 cup plus 1 T. olive oil
- 1 medium carrot, cut into 1/4 inch dice
- 1 medium celery rib, cut into 1/4 inch dice
- 1 garlic clove
- 4 ounces thickly sliced pancetta, cut into 1/4 inch dice
- 1 pound ground beef
- 1/4 cup tomato paste
- 1/2 pound thickly sliced baked ham, cut into 1/4 inch dice
- 1 cup milik
- 1 cup dry white wine
- 1 cup water
- salt and freshly gourn black pepper
- 1 1/2 pounds fusilli
- Freshly grated pecorino, for serving
Green Pea Salad
By cindygwest
In a large bowl, combine peas, egg, bacon, bell pepper, mayonnaise, shallot, and vinegar
- 2 cups fresh or frozen peas, (10 oz. package) thawed
- 1 hard boiled egg, chopped
- 3 strips cooked and crumbled turkey bacon
- 1/4 cup chopped green bell pepper
- 2 T. mayonnaise
- 1 T. chopped shallot
- 2 t. rice wine vinegar
Cranberry Chili Meatballs
By cindygwest
Using packaged meatballs helps save time in the kitchen and they are just as tasty as homemade
- 1 (14-ounce) can jellied cranberry sauce
- 1 (12-ounce) bottle chili sauce
- 3/4 cup packed brown sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 (32-ounce) package frozen fully cooked homestyle meatballs, thawed
Chicken Enchilada Bake
By cindygwest
Preheat oven to 375°
- 4-1/2 cups shredded rotisserie chicken
- 1 can (28 ounces) green enchilada sauce
- 1-1/4 cups sour cream
- 9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
- 4 cups shredded Monterey Jack cheese
Mini Pepper Pizzas
By cindygwest
You won't miss the carbs
- 4 bell peppers, halved and cored
- 1 tbsp. extra-virgin olive oil
- kosher salt
- Freshly ground black pepper
- 1/2 c. pizza sauce
- 2 c. shredded mozzarella
- 1/2 c. finely grated Parmesan
- 1/3 c. mini pepperoni
- 1 tbsp. chopped parsley
Stuffed Chicken Rolls
By cindygwest
Flatten chicken to 1/4-in
- 6 boneless skinless chicken breast halves (8 ounces each)
- 6 slices fully cooked ham
- 6 slices Swiss cheese
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 cup canola oil
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup chicken broth
- Chopped fresh parsley, optional