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Cindy Maguire's Ride at 5:00 Recipes

You heard it on the WINK Ride at 5:00,
now here is the recipe:

Chicken Cordon Bleu

  • 4 skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 6 slices Swiss cheese
  • 4 slices cooked ham
  • 1/2 cup seasoned bread crumbs

    <>1.Coat a 7x11 inch baking dish with nonstick cooking spray.
  • Pound chicken breasts to 1/4 inch thickness.
  • Sprinkle each piece of chicken on both sides with salt and pepper.
  • Place 1 cheese slice and 1 ham slice on top of each breast.
  • Roll up each breast, and secure with a toothpick.
  • Place in baking dish, and sprinkle chicken evenly with bread crumbs.
  • Bake for 30 to 35 minutes, or until chicken is no longer pink.
  • Remove from oven, and place 1/2 cheese slice on top of each breast.
  • Return to oven for 3 to 5 minutes, or until cheese has melted.
  • Remove toothpicks, and serve immediately  
Recipe courtesy of

Chicken and Andouille Smoked
Sausage Gumbo (Creole Stew)


1 cup finely chopped onion
1 cup finely chopped green bell pepper
2 pounds okra, chopped
3/4 cup finely chopped celery
1 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper
Vegetable oil
1 1/2 quarts chicken stock
1 cup chopped tomatoes
2 cups tomato juice
1 tablespoon file powder
1/2 pound andouille sausage
1 teaspoon minced garlic


In a bowl, combine the onions, bell peppers, okra and celery; set aside.

Combine all but 1/2 cup of the flour, the salt,
garlic powder, and red pepper in a plastic bag,
add the chicken pieces and shake until chicken
is well coated.

In large heavy skillet heat 1 1/2-inches
of oil until very hot (375 degrees F.) Fry the chicken until
the crust is brown on both sides and meat is cooked,
about 5 to 8 minutes per side; drain on paper towels.

Remove the pan from the heat and pour the hot oil into a cup,
leaving as many brown particles in the pan as possible.
Scrape the bottom of the pan with a wooden spoon to loosen
any stuck particles, then return 1/2 cup of the hot oil to the pan.

Place the pan over high heat. Using a long handled whisk,
gradually stir in remaining flour. Cook, whisking constantly,
until a roux is formed and is a dark red-brown.

Remove from heat and add the reserved vegetable
mixture, stirring constantly until the roux stops getting darker.
Return to a low heat and cook until the vegetables are soft.

In a separate large pot, bring the chicken stock to a boil.
Add the roux by spoonfuls to the boiling stock,
stirring between each addition. Reduce to a simmer and
add the andouille and remaining ingredients, except file powder.
Simmer for 45 minutes.

While gumbo is simmering, bone the
cooked chicken and cut meat into 1/2-inch dice.
Add to the gumbo.
Add file powder 5 minutes before serving and
continue to simmer for 5 minutes.

Serve gumbo on a mound of cooked rice
Recipe courtesy of the

Cindy’s Fish Tacos
• 2 fillets of Tilapia
• Cooking spray
• 1/2 head of cabbage
• Soft flour tortillas
• Mayonnaise
• Chili powder
• Cumin
• Salt
• Pepper
• Pico de Gallo
• Slices of a lime

Mix an amount of mayonnaise you think you will need
(I use a couple sppon fulls)to spread a thin coat
on the flour tortillas with a pinch or two of chili powder,
cumin, salt and pepper to give it a “Mexican food” flavor
or use Prepared Mexican mayonnaise.

Set aside.

Chop cabbage and set aside.

Preheat grill to hot. Spray each fish fillet with cooking
spray to keep seasonings on. Sprinkle chili powder,
cumin, salt and pepper on one side of the fillets to taste.
Place on grill with seasoned side down, sprinkle
chili powder, cumin, salt and pepper to taste on the
other side of filet and seer. Flip when ½ way thru cooking.
The basic rule is to cook fish 8 minutes per inch of thickness,
or 10 minutes per inch if it’s a whole fish.

Remove from grill and flake fish apart with fork.
Warm tortillas, spread prepared mayo mixture, place fish in
center of tortilla, top with Pico de Gallo and squeeze a little
lime juice on it.

Additional toppers: cheese, extra cilantro, taco sauce, etc….

Each fillet of fish yields approximately 4 tacos.

Recipe courtesy of Cindy's husband


Steak Fajitas
  • 1 orange, juiced
  • 2 limes, juiced
  • 3 tablespoons canola oil
  • 2 garlic cloves, minced
  • 1 jalapeno, seeded and minced
  • 1 tablespoon fresh cilantro, finely chopped
  • 1 teaspoon cumin
  • 1 teaspoon salt  
  • 2 1/4 pounds skirt or flank steak, trimmed of fat
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 red onion, thinly sliced  
  • Guacamole
  • Salsa Fresca
  • 12 flour tortillas, warm
In a small bowl, whisk together marinade ingredients.
Place steak in a shallow container, and pour
marinade over it. Refrigerate, covered,
8 hours or overnight to tenderize meat.
Drain the marinade from the meat. Grill the steak
in a ridged grill pan over medium-high heat for 4
minutes each side. Transfer the steak to a cutting
board and let stand.
In the same pan with the steak juices, add the bell
peppers and onions. Saute the mixture for
3 minutes until the vegetables are limp.
Thinly slice the steak against the grain on a diagonal.
Spread some guacamole on a tortilla, top with
a few slices of steak, peppers and onions and salsa fresca.
Roll up the tortilla to enclose the filling.
May also serve with sour cream and shredded cheese
Recipe courtesy of


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