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, June 14, 2015

South of the Border Chicken

This marinade turned out great.  You could use any cut of chicken.  I chose chicken thighs.  Served it with Mexi-Corn (click here for recipe) and a Dole packaged salad, the Southwest blend with Chipotle Ranch dressing.  Delightful! 


2 garlic cloves, finely minced or grated
Pinch red pepper flakes, more or less depending on how spicy you like it
2 Tbls. Chili Powder
1 Tbls. Cumin Powder
1 tsp. salt
¼ cup lime juice
¼ cup orange juice
¼ cup dry white wine
¼ cup olive oil

10 boneless skinless chicken thighs, pierce each a couple of times with a fork


Thoroughly mix all of the ingredients, except the chicken thighs, in a ZipLock Bag.  Add the chicken thighs, zip the bag and mash together to completely cover the chicken.  Place in the fridge 2 – 4 hours before cooking.  Turn the bag over about halfway through marinating process.

Heat a skillet, I like non-stick.  Drizzle some olive oil into the heated skillet.  Fry the chicken things until cooked through.  About 7 minutes per side.  Remove from pan and allow to rest 3 – 5 minutes to allow juices to settle.

Sunday, June 7, 2015

Zesty Bacon Cheese Ball

Super easy, quick to make, and delicious to eat!  I made this as an appetizer for a recent party.  It was gone in a flash, to rave reviews.  Just the right amount of spicy with a little kick and the bacon adds the perfect smokiness. It's creamy and fantastic with both the celery ribs and crackers.  Try it – You’ll like it!
2 cups shredded cheddar cheese
8 ounces cream cheese, softened ( I used 1/3 less fat Philadelphia Cream Cheese)
2 Tablespoon mayonnaise (I like Best Foods/Hellmans.  Whatever you do, do not substitute Miracle Whip for this step)
1 Tablespoon Worcestershire
2 cloves garlic, grated/minced
2 teaspoons Sriacha
1/2 cup bacon bits
Walnut pieces, fresh parsley and fresh chives for rolling
Combine first 6 ingredients bowl. Add the bacon bits and mix well.  Wet your hands with an ice cube, until freezing.  This helps to insure the cheese won't stick to your fingers.  Mold into a ball and place in the refrigerator for 4 hours.  Prior to serving roll in the fresh parsley & chives and then into the walnut piece.  
Serve with Celery Ribs and/or Crackers.
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