Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, November 8, 2015

Shrimp Cocktail Cups

This is another recipe from my new cookbook, “Tiny Party Food” by Teri Lynn Fisher and Jenny Park.  I changed this one up slightly.  The original recipe called for shrimp and scallops.  But, my husband can’t eat scallops – so I increased the amount of shrimp.  Very delicious!  The salad is spicy – but serving on the cucumber cups is refreshing and perfect cool compliment for the heat.  If you like shrimp cocktail – or ceviche – I think you’re going to love this.  I have made the salad and taken it took work by itself.  I’m in love with the flavors and deliciousness!


½ cup cocktail sauce
2 chipotle peppers in adobo sauce, minced (can be found canned in the Latin foods section of most markets)
Juice of 1 lime
1 lb. cooked shrimp, peeled and rough chopped (I bought frozen cooked shrimp, tail off.  Let it defrost and then pat dry.)
½ cup frozen sweet corn, defrosted
2 Tbls. Chopped chives
2 Tbls. Minced cilantro

3 hothouse cucumbers cut into 1” thick pieces

Crumbled Queso Fresco


Whisk together the cocktail sauce, peppers and lime juice.  Fold in the shrimp and corn.  Mix well.  Add the chives and cilantro and mix thoroughly.  (Can be made ahead and placed in fridge until ready to assemble the cups.)

Using a small melon-baller, scoop half of the flesh out of the center of each cucumber, creating a little cup.  Scoop a spoon of the salad into each cucumber; arrange on serving tray. (Can be assembled and kept in the fridge a hour or two before serving.)

Crumble the queso fresco over the top of the cups just before serving.

Wednesday, September 30, 2015

Caprese Skewers

I got a new cookbook for my birthday. (Like I really needed another one, but this one is really awesome!)  It’s called “Tiny Party Food” by Teri Lynn Fisher and Jenny Park.  There are some fun and very creative ideas in this book for party food – and appetizers for any occasion.  I’ve made quite a few of the recipes so far – and have loved every one of them!  So, here for your viewing (and hopefully eating) pleasure, is the recipe for miniature caprese skewers.  Delicious!


24 small cherry tomatoes
8 small fresh mozzarella balls (I used Ciliegine from Trader Joe’s)
24 basil leaves
24 cocktail picks

2/3 cup good quality balsamic vinegar
¼ cup light brown sugar, packed


Place the balsamic vinegar and brown sugar in a small saucepan.  Cook over low heat for about 45 minutes until the mixture has reduced by about half and has thickened.  It will continue to thicken as it cools. 

Cut the tomatoes in half and the mozzarella balls in thirds.  Sandwich a slice of mozzarella and a basil leaf in between two halves of tomato.  Secure with a cocktail pick.

Drizzle with balsamic glaze and serve.

Note:  You can make the glaze ahead of time and keep in the fridge.  However, the skewers should be assembled right before serving to preserve freshness and ensure the basil doesn’t wilt or turn brown.

Sunday, September 13, 2015

California Benedict

We went to New Orleans last year and one day ate brunch at CafĂ© Atchafalaya where they served all sorts of variations on the classic Eggs Benedict.  This made me start thinking about possibilities and different ways to serve it on special weekend breakfasts.  We really like sausage and avocado – thus my first foray into an alternate preparation for one of our favorite breakfast classics.  (Serves 2)


½ pound of Turkey Italian Sausage, cooked and crumbled (or you could use regular Italian Sausage)
1 avocado, peeled and sliced
4 poached eggs
2 English Muffins, split and toasted
Hollandaise Sauce (I cheat and use Knorr Hollandaise.  It’s amazing and no one ever guesses it’s not homemade.  Just follow the directions on the packet.)


Prepare the Hollandaise sauce while cooking the sausage.
Peel and slice the avocado
Toast the English Muffins while poaching the eggs.  (I have an Egg Poaching pan which makes poaching eggs super easy.  I’ve never been able to master poaching eggs in boiling water.)
Place two halves of English Muffin on a dinner plate; repeat on the second plate.
Drizzle a little Hollandaise Sauce on each half of English Muffin.
Evenly distribute the avocado slices on each half of English Muffin.
Place the poached eggs on top on avocado.
Scatter cooked sausage around the plate and on top of eggs.
Pour Hollandaise over all.

Get your knife and fork and enjoy.  This was super yummy!

Saturday, August 15, 2015

Nutella Breakfast Rolls

These were super easy to make and beyond delicious!  A perfect treat for a weekend morning.  Enjoy!


1 sheet puff pastry
Jar of Nutella
Crushed hazelnuts (optional)

1 egg


Preheat oven to 400°.  Thaw the puff pastry according to the package instructions.

Flour a board and roll out the first sheet of pastry.  Spread a layer of Nutella over the top to within one-half inch of border.  Sprinkle crushed hazelnuts over the Nutella, if using.

Roll-up the pastry from the long edge.  Cut into pinwheels about 1 – 1 ½” thick.  My roll made nine pieces.

Place pinwheel side up (i.e., like a cinnamon roll) onto cooking sheet that has been sprayed with non-stick spray – or use a Silpat mat.  Brush with egg wash using the egg and a little bit of water whisked together.

Bake at 400 degrees for 15 – 20 minutes, depending upon the thickness of the rolls.  Test for doneness after 15 minutes.

Saturday, August 1, 2015

Classic Wedge Salad

Summer is a great time of year to enjoy a classic steakhouse Wedge Salad with a delicious barbequed steak.  Actually, this salad is perfect any time of year!  And truthfully, this is the EASIEST salad you’ll ever assemble.
1 head iceberg lettuce
4 strips of bacon, fried and crumbled
1 tomato de-seeded and diced
Handful of chopped candied walnuts (or pecans)
Bleu Cheese dressing (or Ranch)
Peel off the outer layers of lettuce and cut the head into four wedges.  Arrange on a serving plate or individual plates.
Drizzle salad dressing over the wedges.  Scatter the tomatoes, walnuts and bacon over the top.
Serve and enjoy!

Friday, July 3, 2015

Chicken Parmesan Meatballs

I found this recipe on Pinterest.  I’ve made some adjustments and we quite enjoyed them!  Delicious served with a little red sauce, some garlic bread and a salad.  These would also go well served with your favorite plate of pasta.  They’re even great just by themselves – or as a perfect little appetizer.
1 ¼ Pounds ground chicken
2 Tablespoons chopped onion
1 Tablespoon chopped parsley
1 clove garlic, minced
1 teaspoon fennel seeds
1 egg, whisked
1/2 cup Parmesan cheese
1/2 cup breadcrumbs
Zest of 1/2 lemon
Salt & Pepper to taste
1 jar of Pasta Sauce – I like Classico Tomato Basil
4 ounces grated mozzarella
Fresh Basil
Preheat oven to 400 degrees while setting the rack to the upper third part of oven.
In a large bowl, using your hands, gently mix together first 10 ingredients.
Shape into medium sized meatballs (a little smaller if serving as appetizers) and place separated a few inches from each other on a foil-lined baking sheet.
Brush some of the pasta sauce on top of each meatball.
Bake for 15 minutes.  (a few minutes less if you’re going with a smaller sized meatball)
Remove the meatballs from oven.
Spoon some sauce on top of each meatball and sprinkle some of the mozzarella cheese on each.
Broil another 3 to 5 minutes until cheese is bubbly and golden.
Heat remaining sauce in a small saucepan.
Serve meatballs with a dollop of sauce and garnish with some fresh basil.

Sunday, June 14, 2015

South of the Border Chicken

This marinade turned out great.  You could use any cut of chicken.  I chose chicken thighs.  Served it with Mexi-Corn (click here for recipe) and a Dole packaged salad, the Southwest blend with Chipotle Ranch dressing.  Delightful! 


2 garlic cloves, finely minced or grated
Pinch red pepper flakes, more or less depending on how spicy you like it
2 Tbls. Chili Powder
1 Tbls. Cumin Powder
1 tsp. salt
¼ cup lime juice
¼ cup orange juice
¼ cup dry white wine
¼ cup olive oil

10 boneless skinless chicken thighs, pierce each a couple of times with a fork


Thoroughly mix all of the ingredients, except the chicken thighs, in a ZipLock Bag.  Add the chicken thighs, zip the bag and mash together to completely cover the chicken.  Place in the fridge 2 – 4 hours before cooking.  Turn the bag over about halfway through marinating process.

Heat a skillet, I like non-stick.  Drizzle some olive oil into the heated skillet.  Fry the chicken things until cooked through.  About 7 minutes per side.  Remove from pan and allow to rest 3 – 5 minutes to allow juices to settle.

Sunday, June 7, 2015

Zesty Bacon Cheese Ball

Super easy, quick to make, and delicious to eat!  I made this as an appetizer for a recent party.  It was gone in a flash, to rave reviews.  Just the right amount of spicy with a little kick and the bacon adds the perfect smokiness. It's creamy and fantastic with both the celery ribs and crackers.  Try it – You’ll like it!
2 cups shredded cheddar cheese
8 ounces cream cheese, softened ( I used 1/3 less fat Philadelphia Cream Cheese)
2 Tablespoon mayonnaise (I like Best Foods/Hellmans.  Whatever you do, do not substitute Miracle Whip for this step)
1 Tablespoon Worcestershire
2 cloves garlic, grated/minced
2 teaspoons Sriacha
1/2 cup bacon bits
Walnut pieces, fresh parsley and fresh chives for rolling
Combine first 6 ingredients bowl. Add the bacon bits and mix well.  Wet your hands with an ice cube, until freezing.  This helps to insure the cheese won't stick to your fingers.  Mold into a ball and place in the refrigerator for 4 hours.  Prior to serving roll in the fresh parsley & chives and then into the walnut piece.  
Serve with Celery Ribs and/or Crackers.

Sunday, May 31, 2015

Apple, Gorgonzala & Pecans in Endive Cups

I got this idea from perusing all the delicious choices on Pinterest.  This was a wonderful choice as a light appetizer for our recent “dinner and a movie” with friends.  Very flavorful and satisfying.  Quick to make – and delightful to eat. The apple is tangy and the combination of that with the "bite" from the delicious gorgonzola and sweet & spicy pecans is ideal.  Enjoy!
1 Granny Smith apple, cored and cut into ¼” dices
4 oz. crumbly Gorgonzola cheese
2 ½ oz. Sweet & Spicy Pecans – chopped (From Trader Joe’s.  They come in a 5 ounce bag.  Use approximately half the bag – or a little more or less – depending on your liking.)
2 Heaping Tablespoons Mayonnaise
1 ½ Tablespoon Fresh Lemon Juice
½ teaspoon Garlic Powder
¼ teaspoon Salt
Fresh Ground Pepper to taste
3 Belgian Endives
Place the mayonnaise, lemon juice, garlic powder, salt and pepper into a bowl.  Mix well to thoroughly combine.
Add the apple dices to the mayonnaise mixture and stir well.  Crumble the gorgonzola over the apples and add the chopped pecans.  Stir well to combine all the ingredients.
You could prefill the individual Endive cups and arrange on a plate or platter.  Or you could place into a bowl and arrange the Endive cups around it, allowing everyone to serve them. 

Tuesday, May 26, 2015

Mini Chocolate Peanut Butter Cheesecakes

Got this recipe from my dear friend Jamie!  I’ve had the recipe for a while; I think we did a recipe exchange one Christmas.  However, I’ve never tried it before.  So, this weekend I dusted off my collection of goodie recipes and found this gem.  Gave it a try and we loved them!  Exceptionally easy to make – and with baking only 15 minutes – very little work in the kitchen.  The payoff is these incredibly creamy, delicious and decadent individual cheesecakes.  I can think of several other combinations and ideas for these little cupcake sized cheesecakes – and I’m sure I’ll share those recipes with you too!  Enjoy!
12 paper muffin cup liners
12 Nilla Vanilla Wafers
12 oz. Cream Cheese, softenen
2 eggs
¼ cup sugar
1 tsp vanilla
12 small Reese’s Peanut Butter Cups
Heat oven to 350.  Line regular sized muffin tins with paper baking cups.  Place one vanilla wafer in the bottom of each cup – flat side down.
Beat softened cream cheese and sugar in a medium bowl until fluffy.  (I used my Kitchen Aid for this.  Perfect!)  Add the vanilla and beat in one egg at a time.
Fill cups three-fourths full.  Top each with one of the peanut butter cups.
Bake for 15 minutes.  Allow to cool for 15 minutes and then cover and refrigerate for at least two hours. 
Note: as I type this I’m wondering what it would have been like if I had used full sized peanut butter cups, instead of the small ones?  Additionally, I did make these the day before I served them at a party.  I just kept them in the fridge until we were ready to serve.  They held up perfectly.
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