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Recipes
Nieman Marcus Chicken Salad
By cindygwest
Combine chicken, mayonnaise, celery, grapes, almonds, parsley, and salt in a bowl
- 1 lb. cooked chicken breasts, cut into 1/2″ cubes
- 1 cup mayonnaise
- 1 cup thinly sliced celery
- 1 cup halved purple grapes
- 1/2 cup sliced almonds, toasted
- 1 tbsp. finely chopped parsley
- 1 tsp. kosher salt, plus more to taste
- 1/2 cup whipped cream
- Freshly ground black pepper, to taste
Parmesan Squash
By cindygwest
Roasted spaghetti squash tossed with Parmesan and fresh sage makes a taty and satisfying pasta stand-in
- 1 spaghetti squash (3 lb), halved lengthwise, seeds removed
- 4 t. extra-virgin olive oil, divided
- 1/4 cup grated Parmesan cheese
- 1 T. chopped fresh sage
- Salt and black pepper to taste
Potatoes Hashed in Cream
By cindygwest
Yukon Gold potatoes are naturally creamy
- 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 1 cup heavy cream
- Salt and pepper
Shrimp Boil, Shore is Good
By cindygwest
In a large stockpot, combine 7 quarts water, beer, and next 3 ingredients
- 7 quarts water
- 2 (12-ounce) bottles beer
- 1/2 cup Old Bay seasoning
- 6 bay leaves
- 2 lemons, thinly sliced
- 2 (3-pound) bags small red potatoes, washed and scrubbed
- 2 (16-ounce) packages hickory-smoked sausage, cut into 2-inch pieces
- 10 ears fresh corn, shucked and halved crosswise
- 4 pounds large fresh shrimp, unpeeled
- Garnish: Old Bay seasoning, lemon wedges
Baked Apples filled with Sausage
By cindygwest
Preheat the oven to 375 degrees F
- 1 pound bulk sausage
- 6 large tart baking apples
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon grated lemon rind
- 1/4 cup chopped figs
- brown sugar, ground cinnamon, grated lemon rind, or chopped figs
Fresh Pear and Romaine Salad
By cindygwest
Place the first eight ingredients in a blender; cover and process until smooth
- SALAD:
- 1 tablespoon lemon juice
- 1 tablespoon rice vinegar
- 1 tablespoon white balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon coarsely ground pepper
- 2/3 cup coarsely chopped peeled fresh pear
- 1/3 cup olive oil
- 1 large pear, thinly sliced
- 1 tablespoon lemon juice
- 8 cups torn romaine
- Salt and pepper to taste
- 1 cup glazed pecans
- 1 cup (4 ounces) crumbled Gorgonzola cheese
- 1/2 cup dried cherries
Party Shrimp
By cindygwest
The marinade for this dish makes the shrimp so flavorful, you won't even need a dipping sauce
- 1 tablespoon olive oil
- 1-1/2 teaspoons brown sugar
- 1-1/2 teaspoons lemon juice
- 1 garlic clove, thinly sliced
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 1 pound uncooked large shrimp, peeled and deveined
Mealoaf, Barbecued
By cindygwest
This version has a zesty, tangy topping rather than the usual ketchup, and leftovers make fantastic sandwiches
- 1 pound ground chuck
- 1 pound sweet Italian sausage, casings removed
- 1 1/2 cups panko (Japanese bread crumbs)
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 large eggs, lightly beaten
- 1 tablespoon minced fresh parsley
- 3/4 cup barbecue sauce
- 3 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- Garnish: fresh parsley
Pork Chops in Sherry Mushroom Sauce
By cindygwest
Preheat the oven to 350 degrees F (175 degrees C)
- 2 tablespoons vegetable oil
- 4 (1-inch thick) boneless pork chops
- salt and ground black pepper to taste
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 (8 ounce) package sliced fresh mushrooms
- 1 (10.75 ounce) can cream of mushroom soup
- 1/2 cup dry cooking sherry
- 4 ounces shredded mozzarella cheese (optional)
Texas-Style Casserole
By cindygwest
In a large saucepan, combine chicken, water, 1 clove garlic, the thyme, bay leaf, the 1/2 teaspoon salt, and d...
- 1 1/2 pounds skinless, boneless chicken breast halves
- 2 cups water
- 1 clove garlic, minced
- 1 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
- 1 bay leaf
- 1/2 teaspoon salt
- dash ground black pepper
- 1 cup chopped onion
- 2 tomatillos, husks removed, rinsed and finely chopped (about 1/2 cup) (optional)
- 1 clove garlic, minced
- 2 tablespoons cooking oil
- 2 4 - ounce jar diced pimiento, drained
- 2 4 1/2 - ounce can diced green chili peppers
- 2 tablespoons finely chopped, seeded jalapeno peppers (about 2 peppers)
- 12 6 - inches corn tortillas
- Cooking oil
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- 4 teaspoons chili powder
- 1/4 teaspoon salt
- dash ground black pepper
- 1 8 - ounce carton dairy sour cream
- 2 cups shredded mozzarella cheese (8 ounces)