Cindygwest's profile page
Recipes
Caprese Tomato Spinach Soup
By cindygwest
1. In a medium soup pot over medium heat, warm up the extra virgin olive oil
- Toppings:
- 1 can (28 0z.) Organic Fire Roasted Tomatoes (I used Muir Glen organic) this is a must! the fire roasted tomatoes give all the flavor to the soup.
- 3-4 cups water or vegetable stock …start with 3, then add more to desired consistency.
- 2-3 glugs extra virgin olive oil
- 5-7 Sun dried tomatoes, chopped.
- 2 small shallots finely chopped
- 1 medium garlic clove thinly sliced
- 1/2 teaspoon dry basil
- 1 good pinch dry thyme
- 1 large bay leaf
- 1/2 teaspoon celery salt
- 6-8 hand fulls of spinach
- 1 shallot
- Extra virgin olive oil to saute
- Salt and black pepper to taste.
- Fresh Mozzarella Ciliegine
- (if you can not find the Ciliegine, you can cut the mozzarella into small cubes)
- 1-1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons balsamic vinegar
Hawaiian Chicken Salad
By cindygwest
Make with Rotisserie chicken
- 1/2 cup plain yogurt
- 1/4 cup mayonnaise
- 1 t. minced lime zest
- 1 T. fresh lime juice
- 1 1/2 t. grated fresh ginger
- 1 t. honey
- 3 cups chopped rotisserie chicken
- 3/4 cups chopped fresh pineapple
- 2/3 cup chopped celery
- 1/3 cup chopped macadamia nuts
- salt and black pepper to taste
BLT Bacon Bowl
By cindygwest
Preheat the oven to 375 degrees F (190 degrees C)
- 18 slices bacon
- 1 1/2 cups cherry tomatoes, halved
- 1 head butter lettuce - rinsed, and torn
- 1 cup shredded Cheddar cheese (optional)
Prosperity Sandwiches
By cindygwest
Leftover turkey works great in this
- 5 tablespoons unsalted butter
- 8 ounces white mushrooms, trimmed and sliced thin
- 1 shallot, minced
- 1/2 teaspoon salt
- 1/4 cup (4 tablespoons) all-purpose flour
- 2 cups whole milk
- 8 ounces sharp cheddar cheese, shredded (2 cups)
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon pepper
- 4 (3/4-inch-thick) slices rustic white bread
- 8 ounces thinly sliced roast turkey
- 8 ounces thinly sliced deli ham
- 2 tomatoes, cored, cut into 8 (1/4-inch-thick) slices, and patted dry
Pretzel -crusted Chicken with Cheddar Cheese Sauce
By cindygwest
1. In a shallow dish, whisk together egg and mustard until smooth
- ■2 large eggs
- ■1 tablespoonDijonmustard
- ■1-1/2 cups crushed pretzels
- ■1 tablespoon minced fresh thyme (I used 1 teaspoon dried)
- ■1-1/2 pounds chicken cutlets (I used tenders)
- ■1/4 cup olive oil, divided
- ■2 tablespoons butter
- ■2 tablespoons all-purpose flour
- ■2 cups milk
- ■1-1/2 cups shredded Cheddar cheese
White Pizza Frittata
By cindygwest
Preheat the oven to 400°F
- 3 tablespoon olive oil
- 4 cloves garlic, chopped
- 1 16-ounce bag frozen chopped spinach, defrosted and squeezed dry
- Salt and pepper
- Freshly grated or ground nutmeg, to taste
- 12 eggs
- 1 cup fresh ricotta (cow’s or sheep’s milk)
- 1/2 cup (a couple small handfuls) grated Parmigiano-Reggiano
- 2 cups shredded fresh mozzarella
Beef Roast with stew meat jus
By cindygwest
For the spice mixture, whisk together salt, paprika, onion powder, granulated garlic, black pepper, white pepper, o...
- For the spice mixture, whisk:
- 1 T. each kosher salt and paprika
- 1 t. each onion powder, granulated garlic, and black pepper
- 1/2 t. each ground white pepper, oregano, thyme, and cayenne pepper
- For the jus, coat:
- 1 lb. stew meat, cubed
- 2 T. oilive oil, divided
- 1 1/2 lb. Yukon gold potatoes, peeled
- 2 large carrots, cut into 2-inch-long pieces
- 4 cups low-sodium beef stock, divided
- For the roast, rub:
- 1 beef shoulder, arm, or blade roast (3 1/2 to 4 lb.)
- 1 large onion, cut into 8 wedges
Bourbon Sea Salt Caramels
By cindygwest
Special Equipment: A candy thermometer Instructions Lightly coat an 8x8” baking pan with nonstick spr...
- Servings: Makes about 100 caramels
- Nonstick vegetable oil spray
- 2 cups sugar
- 1/2 cup light corn syrup
- 1 14-oz. can sweetened condensed milk
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 2 tablespoons bourbon
- 1/2 teaspoon kosher salt
- Flaky sea salt (such as Maldon)
Chicken Hash
By cindygwest
Heat oil in a large nonstick skillet over medium-high heat
- 1 T oil
- 1 1/2 cups quartered button mushrooms (4 oz)
- 1 boneless skinless chicken breast (8 oz) trimmed, cubed and seasoned with 1/4 t. salt
- 4 t. all purpose flour, divided
- 1/4 cup diced red bell pepper
- 1/4 cup dry sherry
- 1 cup chicken broth
- 1/4 cup milk
- 1/2 cup fresh green beans, thinly sliced on the bias (2 oz)
- 1 t. chopped fresh thyme
- 1/4 t. black pepper
Potato Chip Cookies
By cindygwest
Cape Cod 40% reduced Fat Potato Chips is the favorite
- 3/4 cup (3 3/4 ounces) all-purpose flour
- 1 1/2 ounces reduced-fat potato chips, crushed fine (1/2 cup)
- 1/4 cup pecans, toasted and chopped fine
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, cut into 8 pieces, softened but still cool
- 1/4 cup (1 3/4 ounces) granulated sugar
- 1/4 cup (1 ounce) confectioners' sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract