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!

Wednesday, August 27, 2008

Rosemary Chicken with White Beans

This is another wonderful recipe from the Cooking Light cookbook. (2004 edition) It is one of my favorites. Full of flavor and relatively easy to make.

The cookbook suggests serving this with a spinach salad spiked with slivered red onions and drizzled with red wine vinaigrette. Yum!


2 tsp olive oil
1 1/2 tsp dried rosemary
1/4 tsp salt
1/4 tsp black pepper
8 skinless boneless chicken thighs (tonight I didn't want to take the time to bone the chicken, so I used whole thighs without the skin. Worked perfectly)
1 (14.5 oz) can stewed tomatoes, undrained
1 (15oz) can navy beans, drained and rinsed well
1/4 cup chopped pitted kalamata olives


1. Heat oil in a large skillet over medium-high heat.
2. Combine rosemary, salt and pepper; sprinkle evenly over one side of the chicken.
3. Place chicken in pan, seasoned side down; cook 3 minutes. (if using bone in thighs, cook 10 minutes)
4. Add tomatoes and beans. Cover and simmer 10minutes, or until chicken is done.
5. Stir in olives.

Yield 4 servings - 2 thighs & 3/4 cup bean mixture.
316 Calories; 8.1 g Fat; 31.2g Protein; 30.2g Carbohydrate

Wednesday, August 20, 2008

Asian Chicken with Broccoli

I've adapted this recipe from several different sources. It's quite good, at least my family and I think so! Wonderful Chicken & Broccoli in a spicy garlic sauce.

If you prefer different vegetables, or not as much garlic or spice, you can adapt this recipe to your liking. I prefer to keep it simple with the broccoli and onions... but you could add peppers, zucchini, carrots or celery too.


3 boneless skinless chicken breasts
2 heads of broccoli, washed and cut into bite size florets (plus or minus depending upon your taste)
1 white onion, sliced or chopped - depending upon your preference
2 Tbls Sesame Oil

Sauce Ingredients:

3 Tbls corn starch
1/2 c Sake (if you don't want to use the alcohol - substitute chicken broth)
1 Tbls crushed garlic
1 Tbls Chili Garlic sauce
6 Tbls soy sauce
6 Tbls Oyster sauce (I like to use the spicy type)
1 c Chicken broth

Cooked Rice


1. Thinly slice the chicken breasts diagonally, across the grain.

2. Place the cornstarch in a bowl; add sake & stir to combine. Add other sauce ingredients; mix well.

3. Heat oil in a large skillet or pan that has a lid. Add onions to heated pan and stir fry until they begin to wilt.

4. Add chicken and stir fry until the chicken just begins to cook.

5. Add broccoli (or other vegies if using). Give a stir and place lid on pan to allow broccoli to steam and chicken to finish cooking.

6. Remove lid and add sauce mix. Stir and cook until sauce thickens.

7. Serve over cooked rice.

Tuesday, August 19, 2008

Southern Green Beans

Some foods can instantly take you back to your childhood. This is one of those meals for me.

My Grandma Maurine was from Tuscaloosa Alabama. Unfortunately, she wasn't a very good cook, but this was one thing that she knew how to make really well. I remember snapping green beans with her when we were making this meal. I think of her, and warm summer afternoons whenever I make these fantastic Southern Green Beans, served over fluffy corn bread.


2 lbs. fresh green beans, trimmed and broken into 1” to 2” pieces
1 white onion, chopped
4 cloves garlic, finely chopped
2 chicken bouillon cubes
6 cups water
2 smoked ham hocks
5 or 6 small red rose potatoes cut into fourths

Salt and Pepper to taste

Optional: 12 oz package of Hormel chopped/cubed ham

Warm fresh corn bread


1. Place first six ingredients in large pot that has a fitted lid. Bring to a boil, reduce heat and simmer for 1 ½ hours uncovered.

2. Add potatoes and chopped ham if using. Cover and continue to simmer for 1 ½ hours.

3. Serve green beans, potatoes and ham over a slice of warm cornbread. Make sure to use the juice from the pot to soak into the corn bread.

My Grandma always said the “pot liquor” was the best! I would say I have to completely agree!

Y'all enjoy now - ya hear!
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Monday, August 18, 2008

Red Wine for Ruby Tuesday

A warm summer evening, a glass of red wine, and my loved ones sitting around the deck enjoying each other's company. It's a beautiful day in Oregon! Happy Ruby Tuesday everyone!

Come join us in celebration of Ruby Tuesday. The rules are easy - you can post any picture that contains RED, whether it's a little bit of red - or alot! Click here to see other participating, and enjoy getting started too!


Sunday, August 17, 2008

Shrimp & Corn Chowder

Oh My! I got this recipe from my new friend, Christine, in New Orleans. She runs the GumboYaYaBaby blog. I knew the recipe sounded yummy, but when I tried it today - my expectations were so blown away. This is FANTASTIC. Christine's recipe calls for crawfish, which is not readily available in Oregon. So, I substituted shrimp. Get ready to have your socks knocked off by this very tasty chowder!


1 medium onion, chopped
1 bunch of green onions, sliced
1 bell pepper, chopped finely
1 lb. shrimp or if you can get them - crawfish tails
1 stick butter
2 bouillon cubes (I used Chicken, Christine uses Vegetable)
2 cans cream corn
4 cans cream of potato soup
1 qt. milk to thin
2 tsp Tony Chachere’s Creole Seasoning
Salt, pepper to taste


1. Melt butter in large pan.

2. Saute onions & bell peppers in butter. Add 1 tsp of Tony’s.

3. Add shrimp or crawfish before onions are completely wilted. Stir to combine.

4. Add remaining ingredients, including second tsp. of Tony's.

5. Add more milk if necessary to thin.

6. Cook on low for about 20 minutes. Taste for seasonings. Add more salt, pepper & Tony's to taste.Posted by Picasa

Friday, August 15, 2008

Indian Curry Chicken

I have a huge love for India and Indian food. When I was growing up my family was very close friends with an Indian family, the Marwah’s. I so enjoyed going to parties and dinners at their home. I was raised on fantastic Indian meals. And, I crave them now on a regular basis. The only answer was to learn to cook the meals myself. I remember helping in the Marwah’s kitchen … and I’ve taught myself to cook those meals I remember from my childhood. The famous Indian chef Madhur Jaffrey has helped me immensely with her wonderful cookbooks. If you’re interested in Indian cooking, I highly recommend them. This is my own creation – blended from several recipes. “Namaste”!

This recipe makes a large amount. Like many Italian foods, I think Indian food is better the second day. So, I always make plenty for left overs. If you prefer, you can easily cut this recipe in half.


3 Tbls olive oil
2 tsp cumin seeds
2 white onions, chopped
6 cloves garlic, minced
15 boneless skinless chicken thighs, cut into bite sized pieces
2 tsp turmeric
1 ½ Tbls ground cumin
4 tsp ground coriander
½ tsp cayenne pepper, more or less depending on your taste
2 tsp kosher salt
Freshly ground pepper
¼ cup water

1 Tbsp Garam Masala (Indian spice blend. I purchase mine already made, but you can make your own. recipe follows)

Cooked long grain white rice, preferably Basmati.


1. Place oil in large non stick skillet or pan that has a tight fitting lid. When oil is warm, add cumin seeds. Let sit until seeds begin to sputter. Be careful not to burn.

2. Add onions and garlic. Cook until onions begin to cook down. About 5 minutes

3. Add chicken thigh pieces. Add the remaining spices, except for Garam Masala.. Cook, stirring occasionally, until the outside of the chicken pieces begin to cook. About 15 to 20 minutes.

4. Add water. Bring to a simmer. Reduce heat and cover with lid.

5. Cook for approximately 45 minutes, stirring occasionally, until chicken is tender.

6. Remove lid, add Garam Masala.

7. Cook for 10 – 15 minutes more. If sauce needs thickening, you can add a little cornstarch mixed with cold water. Be careful not to get it too thick.

8. Serve Indian Chicken over rice.

Garam Masala Recipe

1 tbsp black pepper
1/4 cup coriander seeds
1 tsp seeds from green cardamom pods
1 one-inch stick of cinnamon


Heat a cast-iron skillet over medium-high heat. Dry roast the peppercorns, stirring frequently, about 3-4 minutes until aromatic. Turn out into a bowl. Repeat with the remaining spices, roasting one at a time until fragrant and stirring to prevent burning. Grind the spices to a powder in a spice mill or coffee grinder. Let the powder cool completely in a bowl then transfer to a jar, seal tightly, label and date. Store in a cool dark place for no more than 3 months.

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Tuesday, August 12, 2008

Louisiana Dirty Rice

Well, like gumbo, I suppose everyone makes Dirty Rice differently. Here is my recipe. It is called "dirty rice" because you fry the rice in the same pan as the meat. It’s one of those quick and easy recipes that are great for a dinner when you don’t have a lot of time, or energy. Serve it with a salad for a well rounded meal, or as a side dish.


1Tbls. Olive Oil
1 white onion, chopped
4 cloves garlic, finely chopped
1 ½ lbs. ground beef – or ground turkey
1 ¼ cup white rice, uncooked
2 1/2 cup beef or chicken broth
4 tsp Spike Seasoning (no salt)
2 tsp Johnny’s Seasoning Salt
¼ tsp cayenne pepper, if you like spicy

Or, instead of the seasonings I have listed - you can use 1 - 2 Tbls of your favorite cajun spice.


Drizzle olive oil in large non-stick skillet or pot that has a fitted lid.
Add onion and garlic. Cook for 5 minutes.
Add meat and continue cooking until meat is cooked through. (Break meat into bite size pieces while cooking)
Add seasonings and stir until combined.
Add rice, and cook for several minutes. Add broth and cayenne, if using. Bring to a boil, cover, reduce heat and simmer until liquid is absorbed.
Serve up and enjoy the taste of the south!

Sunday, August 10, 2008

Lemon Drop Cocktail

There is an Italian Restaurant in Portland, called Pazzo's. Great food and a wonderful cocktail called a Lemon Drop. I've created my own version which we enjoy on sultry summer days, and any time we want to "taste summer".

Ingredients: (serves 2)
3 oz. Citron Vodka
1 1/2 oz fresh lemon juice
1 oz simple syrup (recipe follows)
1 oz orange juice


Shake all in a cocktail shaker filled with ice. Pour into two martini glasses that have been rimmed with sugar. Garnish with a lemon wedge or twist. YUM!

Simple Syrup Recipe
Bring 1/2 cup water to a boil in saucepan. Add 1 cup sugar. Continue cooking until sugar dissolves. Let cool to room temperature.
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Tuesday, August 5, 2008

Nawlin's Gumbo

They say that everyone makes Gumbo differently. No two cooks gumbo will taste the same. Here's my recipe for Chicken and Sausage gumbo. It will make you want to dance a Fais-do-do!


Roux -
5 Tbls butter
5 Tbls flour

Vegetable Mixture -
1 large white onion, chopped
2 bell peppers, seeded and chopped
2 heads celery hearts, chopped (or one head of celery)
1Tbls olive oil
2 tsp Spike seasoning
1 tsp seasoning salt
4 cloves garlic, minced

Soup Mix -
6 chicken thighs, skin removed
6 mild Italian sausage, cut into chunks
2 Qts. Chicken broth
2 tsp Spike seasoning
1 tsp seasoning salt
2 tsp Kitchen Bouquet liquid seasoning

Cooked White Rice


Make a roux by melting butter in large soup pot; add flour and cook, stirring frequently, until roux turns the shade of peanut butter. Be careful to not let roux burn.

While roux is cooking, put olive oil in skillet, add onions, celery, bell pepper, garlic, Spike seasoning and seasoning salt. Cook until onion is translucent.

When roux is finished cooking, alternately add chicken broth to pot and whisk in between adding broth until all broth is combined into roux. Bring to a boil.

Add vegetable mixture, sausage, Spike, seasoning salt, and Kitchen Bouquet to liquid mixture. Reduce heat, cover and simmer for 1 hour.

Add chicken thighs to soup. Cover and cook for another hour.

Serve gumbo over a small serving of rice.

Oo, Mon Cher - Laisser les bons temps rouler! (Let the Good Times Roll!)

Saturday, August 2, 2008

Peach Crisp

Some foods just taste of home. This is one of them. Warm Peach Crisp served over rich vanilla ice cream. What a great way to end a wonderful meal on a warm summer evening. Yum!

Ingredients for peach filling:

4 large peaches, skinned and pitted - sliced thinly
1/4 c sugar
1/4 tsp cinnamon
1 Tbls corn starch
1 tsp lemon juice
2 Tbls water

1. Preheat oven to 350.
2. Combine peaches, sugar, cinnamon and corn starch in 8 x 8 glass baking dish.
3. Stir in water and lemon juice.
4. Cook for 12 minutes in middle of oven.

Ingredients for topping:

1/3 c. oats
1/3 c. flour
1/3 c. brown sugar
1/8 tsp cinnamon
3 Tbls cold butter, cut into small chunks.

1. Combine above ingredients in food processor fitted with blade. Pulse food processor on and off until mixture is "mealy".

2. When peaches come out of oven, sprinkle topping mixture over the peaches.

3. Put back into oven for 25 - 30 minutes, until bubbly and browned.

4. Let cool slightly and serve over delicious vanilla bean ice cream.

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