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Recipes
Watermelon-Tomato Salad
By sandy_h
From Cooking Light August 2017 Serve with Peach-Glazed Pork Tenderloin
- 1 Tbsp white balsamic vinegar
- 1 Tbsp extra-virgin olive oil
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup halved cherry tomatoes
- 1 cup baby arugula
- 1/4 cup thinly vertically sliced red onion
- 1/4 cup fresh mint leaves
- 12 oz. seedless watermelon, cut into thin triangle slices
- 1 oz. pecorino Romano cheese, shaved
Shrimp Avocado Cucumber Bites
By sandy_h
From Joanie's friend Christie
- 1 tablespoon coconut oil
- 1 tablespoon Old Bay seasoning
- 1 pound shrimp, peeled and deviened
- 1 cucumber, sliced
- Homemade guacamole (or store bought)
Chicken Cordon Bleu
By sandy_h
From Nan Can be made ahead of time
- 4 chicken breasts
- 1 Tbsp parsley
- 2 slices cooked ham
- 4 slices mozzarella
- 1 Tbsp mayonnaise
- 1 tsp water
- 2 Tbsp bread crumbs
- 1/4 tsp seasoned salt
Latin Spice Cocktail
By sandy_h
From the Cruzan Rum Distillery "yuuuuummm
- Coconut Rum
- Strawberry Rum
- 9 Spice Rum
- Orange Juice
- Cream of Coconut
- Grenadine
Benihana Steak
By sandy_h
From one of Mom's recipe cards
- 5 oz sirloin steak
- 2 Tbsp soy sauce
- 1/2 tsp sugar
- 2 Tbsp chopped onions
- 3/4 cup button mushrooms, sliced
- Soy or vegetable oil
Cotton Candy Cocktails
By sandy_h
From the Cruzan Rum Distillery "Floating on Cloud 9"
- Passion Fruit Rum
- Peach Rum
- Strawberry Rum
- Vanilla Rum
- Pineapple Juice
- Cranberry Juice
- Cream of Coconut
Fish Sticks
By sandy_h
Beat egg with salt and pepper in a medium-sized bowl
- 1 egg, beaten with salt and pepper
- 2 cups panko
- 2 tablespoons olive oil
- 1 1/2 pounds Tilapia
Tropical Rice
By sandy_h
The sweetness of coconut and mango make a nice foil for chicken, fish and meat dishes
- 2 Tbsp olive oil
- ½ cup unsweetened shredded coconut
- ½ cup chopped onion
- 2 cups rice
- 4 cups chicken broth
- 1 cup fresh cubed mango
- 1 tsp fresh minced ginger
- ½ cup freshly chopped cilantro
Barbecued Spareribs
By sandy_h
From Nancy Gower from one of Mom's recipe cards
- 1 onion, diced
- 1/2 cup ketchup
- 1 cup water
- 1 Tbsp sugar
- 1 Tbsp Worcestershire sauce
- 1 Tbsp vinegar
- 1/4 tsp salt
- 1/8 tsp pepper
- 3/4 tsp chili powder
Baked Rigatoni with Zucchini and Mozzarella
By sandy_h
From Southern Living October 2018
- 1 lb rigatoni pasta
- 1 Tbsp olive oil
- 1 1/2 cups zucchini (from 1 [8 oz] zucchini)
- 5 oz baby spinach
- 1/4 tsp black pepper
- 1 tsp kosher salt, divided
- 3/4 cup sour cream
- 1/2 cup plain whole-milk Greek yogurt
- 1 large egg
- 16 oz fresh mozzarella cheese balls
- 2 oz grated Parmesan cheese
- 1 (14.5-oz) can diced tomatoes, drained
- Fresh basil leaves