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!

Tuesday, January 7, 2014


A friend posted a juice recipe that sounded very delicious and quite healthy.  Well, leave it to me to make it into something perhaps a little less “healthy” – but definitely more “festive”.  You’ll need a juicer for this one – but the extra delicious flavor is definitely worth the extra effort.  Cheers!
1 cup cranberries
2 oranges
2 carrots
3 oz. Vodka
1 oz. Simple Syrup
Juice of half a lime
Make the simple syrup by bringing ½ cup water to a boil; add ½ cup sugar.  Stir until completely dissolved; allow to cool.
Juice the cranberries, oranges and carrots.  Strain mixture into a jar or large measuring cup.
Fill a cocktail shaker with ice.  Add 3 ounces of the juice mixture, 3 ounces of vodka, juice from half a lime and 1 ounce simple syrup.  Shake vigorously.
Pour into two chilled martini glasses….. Relax, Sip and Enjoy!

Sunday, January 5, 2014

Shrimp Fried Rice

Found this in the Cooking Light 2013 cookbook and have adjusted the recipe slightly.  I’ve been trying to make things on the weekend that can be frozen in individual servings and taken for lunch during the work week.  This one definitely fit the bill.  It was fairly quick to make, is full of healthy ingredients, super delicious and each serving comes in at about 350 calories.  I increased the amount of shrimp and sugar snap peas, but cut down on the amount of edamame.  I also switched to olive oil – opposed to canola and used 1 teaspoon less.  I don’t like the information that’s been coming out about canola.  So, I’m not using it any longer.
1 cup broccoli florets
2 Tablespoons Olive Oil, divided
1 medium red bell pepper, cut into thin strips
1 medium yellow bell pepper, cut into thin strips
1 small package sugar-snap peas, trimmed and halved crosswise (about 2 cups)
1 tablespoon grated peeled fresh ginger
1 cup cooked long-grain white rice, chilled
1 tablespoon dark sesame oil
1 lb. peeled and deveined medium shrimp
1 cup frozen edamame, thawed
1/4 cup lower-sodium soy sauce
1 1/2 tablespoons rice vinegar
1 tablespoon Sriracha
1/4 cup thinly diagonally sliced green onions
1. Steam broccoli 4 minutes or until crisp-tender; set aside. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon olive oil to pan. Add bell peppers and sugar snap peas; stir-fry for 2 minutes. Place vegetable mixture in a large bowl. Add remaining tablespoon oil to pan; swirl to coat. Add ginger, and stir-fry for 10 seconds. Add rice, and stir-fry for 5 minutes or until rice is lightly browned. (Because I used less oil in this step the rice stuck to the pan so I used a little chicken broth to keep it from sticking.  If you’re not concerned about the amount of calories – add a little more oil so the rice will actually brown.)  Remove rice mixture from pan, and add rice to bowl with the vegetable mixture.
2. Wipe the pan with paper towels. Return pan to medium-high heat. Add sesame oil to pan; swirl to coat. Add shrimp; stir-fry 1 minute. Add edamame; stir-fry 1 minute. Stir in soy sauce, vinegar, and Sriracha; bring to a boil. Cook for 3 minutes or until liquid thickens slightly. Add vegetable mixture and green onions; stir to combine. Cook for 1 minute or until thoroughly heated, stirring frequently.
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