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 13, 2011

Fisherman's Stew

This is perfect for a chilly autumn or winter afternoon. Pair it with a salad and you have a delicious healthy meal. You can use any combination of fish and seafood that you prefer… The only thing you absolutely need is the shrimp so that you can make the broth.


1 lb of shrimp, reserve the shells to make broth
1 lb calamari rings & tentacles – or 1 lb of Seafood Blend from Trader Joes
1 lb white fish, I used tilapia
26 – 28oz jar of tomato basil marinara sauce (I used Trader Joes this time but I’ve also used Classico brand)
One half of a white onion, finely chopped
1 clove garlic, finely chopped
½ teaspoon red pepper flakes (optional)
2 red potatoes cut into bite-sized cubes
¼ cup dry white wine (Optional)
3 cups water
Olive Oil
Salt & Pepper

Optional – you could also add chopped celery & carrots if desired.


Clean the shrimp, reserving the shells. Pour 3 cups of water into a saucepan; add the shrimp shells and a pinch of salt and pepper. Place over medium heat and simmer for about 20 minutes.

While the shrimp shells are simmering, drizzle olive oil in a non-stick skillet. Sauté the onions, garlic and potatoes until the onions are translucent and the potatoes are tender. (If you decide to add celery & carrots cook them with the rest of the vegetables at this time.) Deglaze pan with white wine, if using. NOTE: Be careful not to let the vegetables/potatoes burn. Add a touch of water if needed to keep the vegies from browning.

Strain the broth into a clean pot. Add the marinara sauce, pepper flakes and vegetable mixture. Bring to a boil, reduce heat and add all of the fish. Simmer until the fish is cooked. Salt & Pepper to taste.

Serve with crusty bread and a salad – Viola! You have a delicious meal in about 30 – 40 minutes.

Saturday, November 5, 2011

Chicken Panang Curry

I love the show “Semi-Homemade” with Sandra Lee. She proves that you can use prepared ingredients to save you time, while still serving creative and delicious meals. In the spirit of Sandra Lee, I came up with this recipe. I love Thai food and Panang Curry is one of my favorites. This didn’t take much time at all – I think I had dinner on the table in less than 30 minutes! The combination of chicken with fresh green beans and basil was delicious. Serve over steamed jasmine rice…. You’re going to thank me!

1 jar Thai Kitchen Panang Curry
1 teaspoon garlic chili sauce
½ teaspoon chili flakes (optional, depending on your spicy tolerance)
½ teaspoon curry powder
10 boneless skinless chicken thighs, sliced into thin strips (You could substitute chicken breast if you prefer. You will cook the chicken for less time in that case.)
1 package of BirdsEye SteamFresh Whole Green Beans
1 white onion, sliced lengthwise into crescent shapes as they do in stir-fry
2 cloves garlic, finely chopped
Olive Oil
Handful of fresh basil, chopped
1 tablespoon corn starch
2 tablespoons cold water
Salt & Pepper to taste


Add the garlic chili sauce, chili flakes and curry powder to the jar of Panang Curry. Replace lid, shake well, set aside.

Heat a large non-stick pan over medium heat; drizzle olive oil into it. Add onions and garlic; sauté for about 5 minutes.

While the onions and garlic are cooking, microwave the green beans according to package instructions – however cook one minute less than the instructions call for.

Add the chicken to the skillet and continue cooking with the onions and garlic for about 7 minutes.

Add the contents of the Panang Curry jar to the skillet, bring to a simmer. Combine the cornstarch with cold water. Add to the skillet. This will thicken the sauce.

Add the cooked green beans to the skillet. Stir to mix well. Add the basil at the very end. Toss all together. Serve over jasmine steamed rice, or long grain.

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