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Recipes
Steak Breakfast Casserole
By cindygwest
In a large bowl, combine steak, salt, and pepper, tossing gently to coat
- 2 pounds boneless sirloin steak, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 (12-ounce) package English muffins, torn into 1-inch pieces
- 1 (8-ounce) package shredded Monterey Jack-Colby cheese blend
- 1 1/2 teaspoons Italian seasoning
- 12 large eggs
- 2 cups half-and-half
Layered BLT Dip
By cindygwest
In a small bowl, beat cream cheese, mayonnaise and Parmesan cheese until blended; spread into a large shallow dish
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 cup finely chopped lettuce
- 8 bacon strips, cooked and crumbled
- 4 plum tomatoes, chopped
- 4 green onions, chopped
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- Toasted French bread baguette slices
Artichoke and Bacon Dip, Warm
By cindygwest
For the pita chips: Place an oven rack in the center of the oven
- Pita Chips:
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 3 to 4 pita breads
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- Dip:
- Butter, for greasing the baking dish
- 5 strips thick-cut bacon
- 1 teaspoon extra-virgin olive oil, optional
- 2 shallots, chopped
- 2 cloves garlic, minced
- One 8-ounce bag frozen artichokes, thawed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups (16 ounces) mascarpone cheese
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup fresh lemon juice (from 1 large lemon)
Not Quite Fried Green Tomato Salsa
By cindygwest
Cooked tomatoes and peppers on BBQ grill
- 8 quarts green tomatoes, cored
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 2 large red onions
- 1 t. coriander seeds
- 3/4 T. ground cumin
- 3/4 cup fresh lemon juice
- 1 1/2 T. Kosher salt
Pumpkin Caramel Bars with Bacon
By cindygwest
Preheat oven to 350 degrees
- For the Frosting:
- For the Bars
- 8 ounces bacon, diced
- 2 cups all-purpose flour
- 1 t. baking soda
- 1 t. ground cinnamon
- 1/2 t. table salt
- 1 1/2 cups pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 2 T. butter, melted
- 1 t. vanilla
- 1/4 cup chopped, toasted pecans
- 2 cups packed brown sugar
- 1/3 cup water
- pinch of salt
- 1/2 cup heavy cream
- 1 stick unsalted butter, cubed
- 4 ounces cream cheese, cut into 1-inch cubes
- Sea salt
Antipasto Pasta Salad
By cindygwest
Cook pasta in a large pot of boiling salted water, according to package directions
- For the Vinaigrette:
- 1 1/2 T. capers, drained
- 2 t. minced garlic
- 1/4 cup red wine vinegar
- 1 t. dried oregano
- 6 T. olive oil
- Salt and black pepper to taste
- For the Salad:
- 8 oz. dry tri-color rotini pasta
- 2 cups seeded and half-moon sliced cucumbers
- 1 cup halved grape or cherry tomatoes
- 1 cup diced smoked mozzarella
- 1 cup diced Italian salami
- 1 cup thinly sliced onion
- 3/4 cup pitted and chopped kalamata olives
- 1/2 cup pepperoncini, rinsed and stemmed
- 1/2 cup sliced roasted red peppers
- 1/2 cup marinated artichoke hearts, quartered
- 2 T. capers, drained
Bone-In Pork Chops with Shallot-Mustard Sauce and Watercress
By cindygwest
Preheat the oven to 375 degrees
- 4 bone-in pork chops, 1 to 1 1/4 inches thick
- Salt
- Pepper
- 3 tablespoons olive oil
- 2 large shallots, finely chopped
- 4 cloves garlic, chopped
- 2 sprigs rosemary, leaves stripped and chopped
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 3 tablespoons capers in brine, drained
- 2 rounded tbsp. grainy mustard
- 2 tablespoons butter
- 2 tablespoons flat-leaf parsley, finely chopped
- 4 fat handfuls watercress or upland cress
- Crusty baguette or warm onion rolls, for mopping
Bibb Lettuce Salad with Eggs and Pancetta
By cindygwest
In skillet, cook pancetta over medium-high heat until crispy, 2 minutes per side
- 6 slices pancetta
- 1/4 cup Champagne vinegar
- 2 T. honey
- 1 shallot, minced
- 1/4 cup olive oil
- 1 head Bibb lettuce, leaves torn
- 2 T. chopped fresh tarragon
- 3 hard-boiled eggs
BBQ Rub
By cindygwest
In a small bowl, combine all ingredients, stirring until evenly blended
- 1 (3.18 ounce) container Montreal steak seasoning
- 1/2 cup firmly packed brown sugar
- 6 T. paprika
- 2 T. kosher salt
Mexican Cheese and Chorizo Baked Dip
By cindygwest
Preheat oven to 350 degrees
- 1/2 package Cacique Chorizo (beef or pork)
- 1/2 cup fresh poblano pepper, seeded and sliced into 1/2 inch strips
- 1/2 cup white onion, sliced into 1/2 inch strips
- 1/2 cup Tequila
- 1 package Cacique Queso Quesadilla, shredded
- 1/4 cup finely chopped tomato
- 1 T. chopped fresh cilantro