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Recipes
Honey Mustard Cutlets
By Cindy
Line a baking sheet with a wire rack
- 4 thin-cut boneless pork loin chops
- Salt and freshly ground black pepper
- 1/4 cup grainy Dijon mustard
- 1/4 cup honey
- 2 tablespoons cider or wine vinegar
- 1 cup bread crumbs
- 2 tablespoons freshly chopped thyme leaves
- 1 lemon, zested
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons orange marmalade or apricot preserves
- 1 cup chicken stock
- 2 teaspoons Worcestershire sauce
Crispy Veggie Oven Fries
By Cindy
Preheat oven to 425˚F. Set up 3 shallow dishes on the counter: Place about a cup of flour in one dish
- 1 cup flour plus 2 tablespoons, divided
- 2 eggs, lightly beaten
- 2 tablespoons prepared mustard
- 1 cup breadcrumbs
- 1/2 cup grated Parmigiano-Reggiano, a couple handfuls
- Salt and pepper
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1/2 pound green beans, trimmed
- 2 carrots, peeled and cut into thin sticks
- 1 large bell pepper, seeded and sliced into half-inch strips
CHOCOLATE CREAM CHEESE COOKIES
By Cindy
Cream butter and sugar. Add cream cheese and vanilla
- 8 oz. pkg. cream cheese
- 1 c. butter
- 1 c. milk
- 4 1/2 c. flour
- 1 tsp. vanilla
- 1/2 c. cocoa
- 1 tsp. cinnamon
- 1/4 tsp. cloves
- 1/4 tsp. nutmeg
- 1 c. chocolate chips
- 5 tsp. baking powder
- 1 1/4 c. sugar
Butternut Squash & Parsley Penne
By Cindy
Preheat the oven to 475 degrees
- From Every Day with Rachael Ray, October 2013
- 1 1/2 pounds pre-cut butternut squash cubes or 1 small butternut squash, peeled and cut into bite-size pieces
- 1/4 cup EVOO, plus more for drizzling
- Salt and pepper
- Freshly grated or ground nutmeg
- 1 pound whole-wheat or whole-grain penne rigate
- 1 bunch flat-leaf parsley, stems and leaves separated, each finely chopped
- 4 large cloves garlic, minced
- 1 piece (1 inch) fresh ginger, peeled, then grated or finely chopped
- 1 chile pepper, such as Fresno or jalapeno, finely chopped, or 1 tsp. crush red pepper
- 1 bunch scallions, whites and greens separated, each finely chopped
- 1 cup chicken or vegetable stock
- A handful grated grana padano or parmigiano-reggiano cheese, plus more for garnish
Whole-Wheat Spaghetti with Lemon, Basil, and Salmon
By Cindy
Directions Bring a large pot of salted water to a boil over high heat
- 1/2 pound whole-wheat spaghetti pasta
- 1 clove garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1 tablespoon olive oil
- 4 (4-ounce) pieces salmon
- 1/4 cup chopped fresh basil leaves
- 3 tablespoons capers
- 1 lemon, zested
- 2 tablespoons lemon juice
- 2 cups fresh baby spinach leaves
Italian Baked Chicken and Pastina
By Cindy
Directions Preheat the oven to 400 degrees F
- 1 cup pastina pasta (or any small pasta)
- 2 tablespoons olive oil
- 1/2 cup cubed chicken breast (1-inch cubes)
- 1/2 cup diced onion (about 1/2 a small onion)
- 1 clove garlic, minced
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 cup shredded mozzarella
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan
- 1 tablespoon butter, plus more for buttering the baking dish
Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles
By Cindy
Preheat the oven to 400 degrees F
- 2 slices white bread, crusts trimmed
- 1 cup whole milk or half-and-half
- 1 1/4 pounds ground pork
- 1 1/4 pounds ground veal
- 1 cup grated Parmigiano-Reggiano
- 4 cloves garlic, grated or made into a paste
- 2 eggs, lightly beaten
- A handful of fresh flat-leaf parsley leaves, finely chopped
- EVOO, for drizzling
- Kosher salt and freshly ground pepper
- Freshly grated nutmeg
- 2 cups chicken stock
- 1/4 cup dried porcini mushrooms
- 3 tablespoons butter
- 1 tablespoon EVOO
- 8 ounces cremini mushrooms, thinly sliced
- 2 tablespoons finely chopped fresh thyme
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- Kosher salt and freshly ground pepper
- 1 heaping tablespoon all-purpose flour
- 1/2 cup Marsala or dry white wine
- 1/2 cup heavy cream
- 1 pound extra-wide egg noodles or egg tagliatelle
- Finely chopped fresh flat-leaf parsley, for garnish
Chicken and Shrimp with Pancetta Chimichurri
By Cindy
Preheat a grill pan or preheat a gas or charcoal grill
- For Chicken and Shrimp:
- 6 (6-ounce) boneless and skinless chicken breast halves
- 1 pound jumbo shrimp, peeled and deveined
- 2 tablespoons dried oregano
- Kosher salt and freshly ground black pepper
- Olive oil, for drizzling
- For Chimichurri:
- 2 tablespoons olive oil
- 8 ounces pancetta, cut into 1/4-inch cubes
- 3 cloves garlic
- 1 cup packed fresh parsley leaves
- 1/2 cup fresh oregano leaves or 2 tablespoons dried
- 1/3 cup red wine vinegar
- 1 cup extra-virgin olive oil
- 3 tablespoons lemon juice
- Kosher salt and freshly ground black pepper
Grilled Pineapple, Bananas, and Grapes
By Cindy
For the glaze: In a small saucepan, bring the honey, lemon juice, and lemon zest to a boil over medium heat
- Glaze:
- 1/2 cup honey
- 2 tablespoons fresh lemon juice (from 1/2 large lemon)
- 1 large lemon, zested
- Cream:
- 1/2 cup heavy cream
- 3 tablespoons powdered sugar
- 1/4 cup plain Greek yogurt
- 2 tablespoons dark rum
- 1/2 teaspoon pure vanilla extract
- Fruit:
- 1 pineapple, skinned and cut into 3/4-inch thick slices, or 8 canned pineapple slices in pineapple juice, drained
- 3 ripe but firm bananas, peeled and halved lengthwise, then halved crosswise
- 6 to 10 red or green grapes, halved
- 1/2 cup light brown sugar
- 3 tablespoons chopped fresh mint, for garnish
Aunt Jimmy's Streusel Apple Crisp
By Cindy
Preheat oven to 400 degrees
- 6 large crisp apples, peeled, cored, and thickly sliced (recommended: McIntosh)
- 1/2 cup all-purpose flour
- 1/4 cup dark brown sugar
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- Pinch freshly grated nutmeg
- 4 tablespoons unsalted butter, chilled, cut into pieces
- Heavy cream or vanilla ice cream, garnish