In the Kitchen With Cindy Pechal

 in Favorite Recipes by

These recipes were contributed by Cindy Pechal, a Ennis resident, and originally appeared in the Ennis  July 2016 issue.

Steak Balsamico

  • 2/3 cup balsamic vinaigrette
  • 1/4 cup fig preserves
  • 4 beef steaks, your choice of cut
  • 1 tsp. ground sea salt
  • 1 tsp. freshly ground pepper
  • 1 6.5-oz. container buttery garlic and herb spreadable cheese (Alouette suggested)
  1. Combine first two ingredients in a blender until smooth; pour into a shallow dish or large zip-top plastic freezer bag. Add steaks and marinate in refrigerator at least 2 hours.
  2. Remove steaks and discard marinade. Grill over medium-high heat for 5-7 minutes on each side, or to desired degree of doneness. Remove to serving platter. Sprinkle with salt and pepper. Cover to keep warm.
  3. Heat cheese spread in a small saucepan over low heat, stirring often until melted (2-4 minutes). Serve cheese sauce in hollowed-out lemon halves with steaks.

 

Broccoli-cauliflower Salad

Salad:

  • 3 crowns broccoli, chopped bite-size
  • 1 large head of cauliflower, chopped bite-size
  • 1 medium onion, finely chopped
  • 1 cup shredded cheddar or Jack cheese
  • 1 lb. bacon, cooked and crumbled
  • 1 can water chestnuts (optional)

Dressing:

  • 1/2 cup sugar (can substitute with Splenda)
  • 2 cups mayonnaise
  • 3 Tbsp. vinegar
  1. For salad: Prepare ingredients as instructed; add to a large bowl.
  2. For dressing: In a small bowl, combine dressing ingredients. Pour dressing over salad. Toss until well blended.

 

Cilantro Rice

  • 1/2 onion, chopped
  • 1 4-oz. can green chilies
  • 1 Tbsp. minced garlic
  • 1 lime, juiced
  • 1/2 bunch cilantro, chopped
  • 3 cups water
  • 4 tsp. chicken bouillon granules
  • 1 tsp. salt
  • 1 Tbsp. butter, softened
  • 3 cups uncooked, instant rice
  1. Blend first four ingredients in a food processor or blender until smooth; add cilantro. Pulse until finely chopped into the mixture.
  2. Bring water to a boil in a saucepan. Stir cilantro mixture and remaining ingredients into the water. Return to a boil; reduce heat to medium-low and cover. Allow to simmer about 20 minutes, until rice absorbs liquid entirely. 

 

Green Bean Bundles

  • 3 cans whole green beans, drained
  • 1 lb. center cut bacon, slices cut in half
  • 1 cup butter, melted
  • 1 cup brown sugar
  • 1 tsp. soy sauce
  • 1 tsp. garlic salt
  1. Gather 4-6 beans in a bunch and wrap with a half slice of bacon. Place in a 9×12-inch pan. Repeat process until all green beans are used.
  2. In a bowl, combine remaining ingredients and spoon mixture over green bean bundles. Marinate overnight in refrigerator. 
  3. Remove pan from refrigerator; bake at 350 F for 40 minutes. Remove pan from oven; drain majority of marinade. Turn thermostat to broil. Return pan to oven until bacon is crisp.

 

Berries Romanoff

  • 2 cups sour cream
  • 2/3 cup light brown sugar
  • 2 tsp. cinnamon
  • 2 tsp. vanilla extract
  • Berries of your choice
  1. Combine first 4 ingredients in a small bowl; stir until smooth. Serve with your favorite seasonal berries, such as strawberries, raspberries or blackberries.