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Recipes
Taco Pockets
By Cindy
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 1 1/2 pounds ground sirloin
- 1 jalapeño pepper, seeded and finely chopped
- 2 cloves garlic, finely chopped or grated
- 1 tablespoon (about a palmful) chili powder
- 1 teaspoons (about a half a palmful) ground cumin
- A few dashes hot sauce
- 2 scallions, whites and greens chopped
- Salt and ground black pepper
- 4 large flour tortillas
- 1 cup taco sauce (whatever variety you like)
- 1 cup shredded cheddar cheese
- 1/2 head iceberg lettuce, finely shredded
- 4 small tomatoes, finely chopped
Blueberry and Mascarpone Turnovers
By Cindy
Special equipment: a 3 1/2-inch round cookie cutter Line a baking sheet with parchment paper
- 1/2 cup mascarpone cheese, at room temperature
- 2 tablespoons sugar, plus extra for sprinkling
- 1/2 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/3 cup fresh or frozen and thawed blueberries
- 2 (9-inch) refrigerated pie crusts
- 1 egg, beaten
- Vegetable oil, for frying
Crostata with Raspberry Jam
By Cindy
Mix the flour, sugar, and lemon peel, in a food processor
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon grated lemon peel
- 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
- 1/4 teaspoon salt
- 3 tablespoons ice water
- Flour for dusting, as needed
- 1 jar (3/4 cup) raspberry preserves
- 1 tablespoon fresh lemon juice
- 1 tablespoon sliced almonds, toasted
- Powdered sugar, for dusting, optional
Parmesan Rotini Skillet
By Cindy
Directions Crumble sausage into large deep skillet; cook 8 to 10 minutes or until evenly browned, stirring frequen...
- 1 pound Italian pork sausage links, casings removed
- 1 can (15 oz each) Hunt's® Tomato Sauce
- 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
- 2 cups water
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried oregano leaves
- 3 cups rotini pasta, uncooked
- 1 cup ricotta cheese
- 1/2 cup Kraft® Grated Parmesan Cheese, divided
- 1/2 teaspoon parsley flakes
Mississippi Mug Pie
By Cindy
Directions Spray a large microwave-safe mug with nonstick spray
- Nonstick cooking spray, as needed
- 1 packet 25-calorie hot cocoa mix
- 3 level tablespoons devil's food cake mix (not packed)
- 1 tablespoon fat-free liquid egg substitute
- 1 sugar-free 60-calorie chocolate pudding snack, divided
- 1 teaspoon mini semi-sweet chocolate chips
- Fat-free whipped topping, for serving, optional
- Fresh mint leaves, for serving, optional
- Special equipment: Microwave-safe mug
The Ultimate Linguine with Clam Sauce
By Cindy
This sauce can be made with or without tomatoes
- 4 ripe heirloom or vine tomatoes, optional
- Clams
- 4 pounds cherry stone clams, scrubbed
- 1 cup dry white wine or crisp, light bodied beer
- 1 (8-ounce) bottle clam juice
- Fresh Seafood Seasoning Paste
- 1 small red onion, coarsely chopped
- 1 red chile pepper, coarsely chopped
- Zest of 1 lemon
- 3 to 4 large cloves garlic, peeled
- 1 About 1 tablespoon fresh thyme leaves
- 1/4 cup packed fresh parsley leaves
- 2 fresh bay leaves
- 1/4 cup extra-virgin olive oil
- 5 to 6 anchovy filets
- 1 pound linguini, or flavor-infused long cut pasta such as pepperoncini or lemon-flavored spaghetti or linguini
PHILADELPHIA CREAM CHEESE COOKIES
By Cindy
Add nuts, if desired. Drop by teaspoons on greased cookie sheets
- 1 c. butter or shortening
- 2 (3 oz.) pkgs. cream cheese
- 1 c. granulated sugar
- 1 tsp. vanilla
- 2 egg yolks
- 2 c. flour
- 1 tsp. salt
Chicken and Peaches
By Cindy
Heat a medium skillet with the butter over medium heat
- 2 tablespoons butter
- 4 peaches, pitted, thickly sliced or halved
- 1/2 lemon, juiced
- 1 1/2 tablespoons extra-virgin olive oil
- 4 pieces boneless, skinless chicken thighs
- 2 pieces boneless, skinless chicken breast
- Salt and freshly ground black pepper
- 1 shallot, chopped
- 1 (2-inch) piece ginger, grated or minced
- 3/4 cup chicken stock
- 2/3 cup peach preserves
- 2 teaspoons hot sauce (recommended: Frank's Red Hot)
- 2 tablespoons Worcestershire sauce
Blueberry Scones w /Orange Glaze
By Cindy
Preheat oven to 400 degrees F
- 2 cups unbleached flour, plus more for rolling berries
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup sugar
- 1/4 cup unsalted butter, chilled and cut in chunks
- 3/4 cup buttermilk or cream
- 1 egg
- 1 pint fresh blueberries
Pecan Pie with Chocolate-Cinnamon Whipped Cream
By Cindy
Whip cream, liqueur, cinnamon and chili powder together until stiff peaks form
- 2 cups whipping cream
- 1 shot orange liqueur (recommended: Grand Marnier) (buy a tiny bottle, a nip, if you like)
- 1/4 teaspoon ground cinnamon, eyeball it in your palm
- 2 pinches chili powder or ground cayenne
- 1 (3-ounce) baking bar semisweet chocolate, chopped (recommended: Ghirardelli brand)
- 2 store bought pecan pies, serve warm or chilled, as you like