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, April 28, 2013

Baked Bacon

OK, seriously!!! How have I NOT known about this??  A friend posted a photo a month or so back – and I’ve started seeing people posting this on Pinterest!  Who knew??? Baking Bacon is so incredibly easy, faster than cooking on the stove stop – if you’re doing a lot of bacon, and the clean-up is pretty much non-existent.  No more greasy stove top, no more burns from grease splatters, no more standing over the skillet and endlessly turning strips of bacon so that they cook evenly.  AND, I think the cooked strips of bacon turn out flatter and crispier when baked!  Amazing…  Baked Bacon…. Where have you been all my life?
Aluminum foil
Preheat oven to 350.
Line a jelly roll pan (a cookie sheet with edges) with aluminum foil.
Place the strips of bacon on the sheet, put in the oven and bake for about 20 minutes. 
You don’t need to turn the strips over.  Test for doneness.  You don’t want the bacon to be super crisp in the oven, because bacon becomes crisper/harder as it cools.
Remove the strips of bacon to a paper towel lined dish.
Viola!  Delicious bacon in less time and with less mess and fuss!

Thursday, April 18, 2013

Mexican Casserole

I found a recipe on Recipe4Living for a “throw together Mexican Casserole”.  Thus was the inspiration for this recipe.  I’ve changed the amounts and added some extra ingredients.  This was a HIT in my family.  Very easy to make and quick to the table.  In fact, I made it even quicker by cooking it on a weekend, and then just heating up individual portions in the microwave.  This made an already hectic and busy week much more manageable, and the tasty dinners were much appreciated!
Drizzle of olive oil
1 white onion, chopped
3 cloves garlic, finely minced
2 lbs. ground beef (or you could use turkey if you prefer)
1 pkg. taco seasoning mix
1 tablespoon cumin powder
½ cup taco sauce
8 oz. can tomato sauce
1 cup mild chunky salsa
1 – 15oz can of sweet corn, drained
1 small can of sliced black olives, drained
1 small can of green chilies
1 – 15oz can of kidney beans, rinsed and drained
2 cups cooked egg noodles
Shredded cheddar cheese, or a Mexican Cheese blend – for topping
Preheat oven to 325 degrees.
Drizzle a bit of Olive Oil in a skillet.  Sauté the onions & garlic until translucent.  Add the ground beef and sauté until cooked.  If necessary drain the pan of excess grease.
Add the taco seasoning mix and cumin powder to the pan, stir to combine well.  Add the taco sauce, tomato sauce and salsa.  Stir well to combine. 
Add the corn, olives, chilies and kidney beans.  Fold into the meat mixture.  Finally add the cooked egg noodles and fold gently into the mixture to avoid tearing them or crushing them.
Spray a 9x13 pan with cooking spray.  Turn the meat mixture into the pan.  Sprinkle shredded cheese on top.  Bake at 325 for 30 minutes until the cheese has melted and the casserole is bubbly.
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