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Recipes
Vermont Cheddar Mashed Potatoes
By cindyandmojo
Boil potatoes in well-salted water until tender, about 15 minutes
- 3 pounds medium russet potatoes, peeled and quartered
- 3/4 pound Vermont aged white Cheddar, grated
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- Black pepper, to taste
- Small pinch cayenne
- Pinch of grated nutmeg
- 6 tablespoons unsalted butter, melted
- 3/4 cup heavy cream, heated
- 2 eggs, lightly beaten
Mashed Potato Casserole With Sour Cream and Chives
By cindyandmojo
Lightly grease a 9-inch-by-13-inch baking pan
- 14 tablespoons unsalted butter, softened, and more for the pan
- 6 pounds Yukon Gold potatoes, peeled and cut into chunks
- 2 tablespoons plus 1 teaspoon kosher salt
- 1 1/2 cups sour cream
- 1 teaspoon black pepper
- 6 tablespoons finely chopped chives
- 2/3 cup bread crumbs
- 2/3 cup grated Parmigiano-Reggiano cheese
Mangotini
By cindyandmojo
Combine and enjoy!
- Rum Jumbo Mango Splash 3 oz
- Vodka 1 oz
- Splash of pineapple
Bourbon Marinated Grilled Chicken Kabobs
By cindyandmojo
First, don’t be discouraged if you have children and think you can’t serve this because it has alcohol in it
- 2 to 2 1/2 pounds boneless
- 3/4 cup soy sauce
- 1/2 cup bourbon
- 1/4 cup Worcestershire sauce
- 1/4 cup water
- 2 tablespoon canola oil
- 3 garlic cloves, minced (or 3 tablespoons)
- 3 tablespoons brown sugar
- 2 tablespoons ground black pepper
- 1/4 teaspoon fresh ginger, minced
- 1 teaspoon salt
- 4 skewers
Masonrita (Tequila)
By cindyandmojo
for your next party. The holidays are coming so if you’re entertaining, mix up some cocktails in bulk
- 750 ml Espolon Reposado
- 11 oz Agava Nectar
- 11 oz lime juice
- Garnish: Lime Wheels
macaroni and cheese with butternut squash
By cindyandmojo
Preheat oven to 400 degrees F
- 4 cups cubed butternut squash, about 1 1/4 pounds
- 2 cups whole-grain macaroni, 8 oz.
- 1 tablespoon plus 1 teaspoon canola oil, divided
- 2 shallots, chopped
- 3 cups low-fat milk, divided
- 1/3 cup all-purpose flour
- 2 teaspoons Dijon Mustard
- 1 teaspoon chopped fresh rosemary
- 3/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 6 ounces shredded Gruyere cheese, about 2 cups
- 3 tablespoons whole-wheat panko breadcrumbs, such as Ian’s
- 1/2 teaspoon paprika
Kumquat Smash
By cindyandmojo
How to make the Kumquat Smash Cocktail In a shaker, muddle the kumquats
- 2 oz Hayman’s Old Tom gin
- 3 Kumquats, halved
- .66 oz Fresh lemon juice
- .33 oz Luxardo Maraschino Liqueur
- 2 barspoons Powdered sugar
- Pinch of nutmeg
Coconutini
By cindyandmojo
Combine and enjoy!
- Rum Jumbie Coconut Splash 3 oz
- Vodka 1 oz
- Splash of Cranberry Juice
Limoncello
By cindyandmojo
DIRECTIONS Peel only the yellow part of the lemon in long strips; be careful not to include the white rind, as i...
- 7 lemons (Sorrento variety if available)
- 1 qt (1 ltr) unflavored grain alcohol* (highest proof available)
- 3 cups granulated sugar
- 1 qt (1 ltr) water
Ultimate Veggie Skillet Nachos
By cindyandmojo
Nachos are an easy dish to make, but it's amazing how many restaurants and bars just don't get it right
- 4 cups large tortilla chips
- 1 1/2 cups shredded aged white cheddar cheese
- 3 small red bell peppers, diced
- 1/2 small red onion, thinly sliced
- 1 scallion, thinly sliced
- 1 jalapeño with seeds, sliced
- 1/4 cup pitted black olives, sliced
- 1/4 cup corn kernels
- 2 heaping tablespoons sour cream
- 1/4 cup small tomatoes, sliced
- 1 avocado, peeled and sliced
- Cilantro, Thai basil and lime wedges, for serving