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!

Wednesday, June 7, 2017

Maple Dill Carrots

I made these as a side dish one night for my Maple Sage Pork Tenderloins.  (recipe for the Pork HERE.) They went together very well!  The sweet buttery carrots are complimented so well by the salt, pepper and dill.  I think they would be a perfect accompaniment to just about any meat main course.


2 lb. bag baby carrots
4 Tbls. butter
3 Tbls. brown Sugar
1 tsp. dried dill (although you could use fresh.  In which case you’d increase the amount to about 1 ½ Tbls. Of fresh)
½ - ¾ tsp. salt
½ tsp. black pepper


Place carrots in a pot with a lid.  Pour in water about half to two-thirds the height of the carrots. Cover the pot. Bring to a boil over medium heat; lower heat and simmer until the carrots are tender. About 40 minutes.  Be sure you don’t run out of water in the pot.

Drain the carrots. Stir in butter, brown sugar, dill, salt, and pepper and serve immediately.

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