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Recipes
Asian Bourbon Chicken
By Cindy
Heat oil on high in a large skillet
- 2 lbs boneless and skinless chicken tights, cut into bite sizes
- 2 Tbsp. cooking oil
- 1 yellow onion, chopped or sliced
- 1 Tbsp. minced garlic
- 1/4 cup sugar
- 1/4 cup soy sauce
- 2 Tbsp. ketchup
- 1 Tbsp. vinegar
- pinch of salt to your taste
- Optional: pinch of crushed red pepper flakes if you like spicy.
Dana's Crispy Coconut Chicken
By Cindy
Preheat oven to 400-degrees F
- 2 egg whites
- 3 cups whole grain cereal (corn flakes or brown rice cereal recommended)
- 1/4 cup shredded sweetened coconut
- 1 pound boneless, skinless chicken breast, cut into strips
- Nonstick cooking spray
Chocolate Peanut Butter Cup Cookies
By Cindy
Special equipment: mini muffin pan Preheat the oven to 350 degrees F
- One 16.5-ounce package refrigerated peanut butter cookie dough
- 1 bag of 24 miniature chocolate-peanut butter cups
Rustic Italian Tortellini Soup
By Cindy
Crumble sausage into a Dutch oven; add onion
- This is my favorite soup recipe. It's quick to fix on a busy night and full of healthy, tasty ingredients. It originally called for spicy sausage links, but I've found that turkey sausage, or even ground turkey breast, is just as good.
- 3 Italian turkey sausage links (4 ounces each), casings removed
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1-3/4 cups water
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 package (6 ounces) fresh baby spinach, coarsely chopped
- 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
- 1/4 teaspoon pepper
- Dash crushed red pepper flakes
- Shredded Parmesan cheese, optional
Apple Cider Turkey Breast
By Cindy
For the brine, heat ingredients in a saucepot to dissolve sugar and salt then cool completely
- For the brine:
- 1 quart apple cider
- 1/4 cup kosher salt
- 1/3 cup brown sugar
- 3 bay leaves
- 1 teaspoon peppercorns
- A small handful sage leaves
- A small handful thyme sprigs
- A handful parsley
- 1 large shallot or small onion, quartered
- 3 cloves garlic, crushed
- 1 orange, sliced
- 1 boneless turkey breast
- EVOO – Extra Virgin Olive Oil, for drizzling
- Black pepper
Plimoth Plantation's Slow-Cooker Indian Pudding
By Cindy
Easy Slow Cooker Indian Pudding makes preparing and enjoying this classic New England dessert a snap with a recipe
- 3 cups whole milk
- 1/2 cup cornmeal
- 1/2 teaspoon table salt
- 2 tablespoons unsalted butter, plus extra for greasing cooker
- 2 large eggs
- 1/3 cup molasses
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 cup dried cranberries (optional)
- Garnish: ice cream, whipped cream, or light cream
Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter
By Cindy
For the Gnocchi: Preheat the oven to 425 degrees F
- 2 pounds sweet potatoes
- 2/3 cup whole milk ricotta cheese
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
- 1/2 cup unsalted butter (1 stick)
- 20 fresh sage leaves
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Hazelnut-Chocolate Linzer Cookies
By Cindy
Add the nuts to the bowl of a food processor, fitted with a blade, and pulse until finely ground (it should be powd...
- 1 cup toasted hazelnuts
- 2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 2 sticks (1 cup) unsalted butter, at room temperature, cut into pieces
- 3/4 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large egg yolks, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons grated orange zest
- 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
- 1 cup toasted pecans
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 2 sticks (1 cup) unsalted butter, at room temperature, cut into pieces
- 3/4 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large egg yolks, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons grated orange zest, from 3 oranges
- 1/2 cup seedless blackberry jam
Carbonara Frittata
By Cindy
Yields: 8 Preheat oven to 400ºF
- Salt
- 1/2 pound ziti
- 1/4 cup EVOO – Extra Virgin Olive Oil
- 1/2 pound center-cut lean bacon or pancetta, chopped
- 1 tablespoon coarse black pepper
- 6 large cloves garlic, thinly sliced or chopped
- 16 eggs
- 1/2 cup flat-leaf parsley, chopped
- 1 cup Pecorino cheese
- 2 cups shredded provolone or mozzarella
Basil Burgers with Sun-Dried Tomato Mayonnaise
By Cindy
In a small bowl, combine tomatoes and water
- 1/4 cup sun-dried tomatoes (not packed in oil)
- 1 cup boiling water
- 1 cup fat-free mayonnaise
- 2 teaspoons Worcestershire sauce
- 1/4 cup fresh basil leaves, coarsely chopped
- 2 teaspoons Italian seasoning
- 2 garlic cloves, minced
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1-1/2 pounds lean ground beef (90% lean)
- 3/4 cup shredded part-skim mozzarella cheese
- 6 whole wheat hamburger buns, split
- Additional fresh basil leaves, optional