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!

Monday, October 28, 2013

Garlic Rosemary Lemon Chicken

I saw this idea on Pinterest for “Dump Chicken”.  While that doesn’t sound very appetizing – the idea is to dump all the ingredients in a Ziploc bag and freeze.  You can defrost on the day that you want to make the chicken breasts – and you have a very easy and fairly quick dinner that is FULL of flavor.  You just need to decide what ingredients to “dump” into the bag and then enjoy the results!  I didn’t take a photo of the chicken breasts… because you know – you’ve seen one chicken breast – you’ve kind of seen them all.  Enjoy!
3 – 4 chicken breasts, butterflied
3 garlic cloves, minced (I used a garlic press)
Two 4” sprigs fresh rosemary
1 touch of salt
¼ - ½ teaspoon cayenne pepper
4 tablespoons fresh lemon juice
2 tablespoons olive oil
Place the butterflied chicken breasts into a Ziploc bag. 
Crush the garlic directly into the bag.  Remove the rosemary leaves from the stems, finely mince with a bit of salt; add to the bag.
Add the lemon juice, olive oil and cayenne pepper to the bag.  Seal the bag and shake well to equally distribute the marinade all over the chicken.
Place in the freezer.  On the day you want to cook the chicken, defrost.
Drizzle some olive oil in a skillet; fry about 3 – 4 minutes on each side.
If you don’t want to freeze, marinade about 30 minutes – 2 hours.  Be careful not to marinate too long, as the lemon juice will begin to “cook” the chicken.

Saturday, October 12, 2013

Trisha Yearwood's Charleston Dip

I saw Trisha Yearwood make this on her show one Saturday morning.  I sounded delicious, so I just had to try it.  It WAS delicious!  Easy and quick to make… and even easier to eat.  Mmm Mmm good!
8 oz room temp cream cheese
2 green onions, chopped
1 cup cheddar cheese
½ cup Monterey jack cheese
½ cup mayonnaise
Dash of Cayenne Pepper or a few shots of Tabasco
8 – 10 buttery crackers, crushed
Bacon Crumbles
Mix the three cheeses, green onions, mayo and cayenne in a bowl.  Turn into a baking dish.  Sprinkle the crushed crackers over the top and bake at 350 for 15 minutes. 
Remove from oven and sprinkle the top with crumbled bacon.  Enjoy with crackers or crusty bread.
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