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Recipes
Sugar and Spice Pecans
By Cindy
Combine sugar, cinnamon, and salt in a small bowl
- 1 egg white
- 1 Tablespoon water
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 pound pecan halves (about 2 cups) *Can use other nuts
Saffron Risotto with Butternut Squash
By Cindy
Preheat the oven to 400 degrees
- 1 butternut squash (2 pounds)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 6 cups chicken stock, preferably homemade
- 6 tablespoons (3/4 stick) unsalted butter
- 2 ounces pancetta, diced
- 1/2 cup minced shallots (2 large)
- 1 1/2 cups Arborio rice (10 ounces)
- 1/2 cup dry white wine
- 1 teaspoon saffron threads
- 1 cup freshly grated Parmesan cheese
Fennel-Stuffed Roast Chicken Dinner
By Cindy
Preheat oven to 350ºF. Stuff the chicken with 1 bulb of fennel, trimmed of stalks and halved, and the herb bundle
- 1 4-pound chicken
- Herb bundle of flat-leaf parsley, thyme, bay leaf
- 2 bulbs of fennel
- 6 tablespoons softened butter
- 1 tablespoon ground poultry seasoning
- 1 1/2 teaspoons granulated onion
- 1 teaspoon granulated garlic
- 2 teaspoons fennel seeds
- Salt and pepper
- 2 leeks, halved and quartered lengthwise
- 1 lemon, sliced
- 2 bulbs/heads of garlic, halved
- 2 pounds small potatoes, halved
- 1 cup dry white wine
Grilled Chicken with Pasta
By Cindy
1. Preheat the grill to medium
- 8 ounces fettuccine
- 4 boneless, skinless chicken-breast halves (about 5 ounces each)
- 3 tablespoons olive oil
- 1 each medium red, green and yellow bell peppers, cut into strips
- 1 medium onion, cut into 8 wedges
- 1-1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
- 1/3 cup chicken broth
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
Baked Panzanella Caprese
By Cindy
Put an oven rack in the center of the oven
- Butter, for greasing baking sheet
- 5 vine-ripened tomatoes, cut into 1/2-inch thick slices
- 2 tablespoons balsamic vinegar
- 2 (8-ounce) balls fresh mozzarella cheese, sliced into 1/4-inch thick slices and patted dry with paper towels
- 2 cloves garlic, minced
- 1/2 packed cup chopped fresh basil leaves
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 4 to 8 (1/2-inch thick) slices country white bread
Chocolate Espresso Cups
By Cindy
Directions Heat the milk in a medium pot over high heat until hot, but not boiling
- 5 cups whole milk
- 1/2 cup espresso
- 8 ounces dark chocolate, chopped into small pieces
- 1 tablespoon sugar
- 1 tablespoon vanilla extract
Onion Strings (Pioneer Woman)
By Cindy
Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can
- 2 large onions
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 scant tablespoon salt
- Plenty of black pepper
- 1/4 to 1/2 tablespoon cayenne pepper
- Canola oil, for frying
Broccoli Cauliflower Casserole
By Cindy
A yummy way to get your vegetables! Broccoli and cauliflower are baked with a crispy topping including parmesan ch
- 1/2 cup plain dry bread crumbs
- 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
- 2 tablespoons butter, melted
- 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided
- 1 (16 ounce) package frozen broccoli florets, thawed
- 1 (16 ounce) package frozen cauliflower florets, thawed
- 2 tablespoons butter
- 1 large onion, chopped, about 1 cup
- 2 tablespoons flour
- 1 teaspoon McCormick® Garlic Salt
- 1/4 teaspoon McCormick® Black Pepper, Coarse Ground
- 1 1/4 cups milk
- 4 ounces (1/2 package) cream cheese, cubed
Artichoke Pesto on Ciabatta
By Cindy
In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper
- Before the freezer:
- 1 (8-ounce) pack frozen artichoke hearts, thawed
- 1 cup fresh parsley leaves, packed down
- 1/2 cup chopped toasted walnuts
- 1 lemon, zested and juiced
- 2 cloves garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- After the freezer:
- 2/3 cup grated Parmesan (2 teaspoons per cube)
- 1 (12 to 16-inch) ciabatta loaf, cut into slices
- 1/4 cup extra-virgin olive oil, for drizzling
Pistachio Cake Recipe
By Cindy
In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds
- ICING:
- 1 package (18-1/4 ounces) yellow cake mix
- 1 package (3.4 ounces) instant pistachio pudding mix
- 4 eggs
- 1 cup club soda
- 1/2 cup canola oil
- 1/2 cup chopped walnuts
- 1 cup cold heavy whipping cream
- 3/4 cup cold 2% milk
- 1 package (3.4 ounces) instant pistachio pudding mix
- 2 teaspoons confectioners' sugar
- 1/2 cup chopped walnuts