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Recipes
Perfect Roast Chicken
By Cindy
Preheat the oven to 425 degrees F
- 1 (5 to 6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons (1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2-inch chunks
- 1 bulb of fennel, tops removed, and cut into wedges
- Olive oil
Creamy Pasta Bake with Chicken and Broccoli
By Cindy
Preheat oven to 350°F. Lightly oil a 3-qt casserole dish
- 1 lb medium pasta shells, uncooked
- 6 Tbsp butter
- 1 medium onion, chopped
- 2 tsp minced garlic
- 1 (8-oz) package of cream cheese, cubed
- 1-1/2 cups milk
- 1/2 cup chicken stock
- 3/4 cup Parmesan cheese, grated and divided
- Pinch of nutmeg
- 2 cups cooked chicken, shredded or chopped
- 2 cups frozen broccoli, defrosted
- 1/2 cup seasoned breadcrumbs
Chocolate-Hazelnut Drop Cookies
By Cindy
Recipe courtesy Giada De Laurentiis
- 1 cup (2 sticks) butter, at room temperature
- 1/4 cup plus 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups flour
- 1/2 cup chocolate-hazelnut spread, at room temperature (recommended: Nutella)
Pork with Sweet Onion Marmellata
By Cindy
For the onion marmellata, place a large, heavy pot over medium-high heat
- Onion Marmellata:
- 1/4 cup olive oil
- 4 large onions, thinly sliced (about 3 pounds)
- 1/4 cup orange marmalade
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon sugar (or more to taste)
- Pork Chops:
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 to 6 pork chops
- 1/4 cup chopped fresh flat-leaf parsley
Clams Casino
By Cindy
Directions Heat the oil in a heavy large skillet over medium heat
- 2 tablespoons olive oil
- 2 ounces sliced pancetta or bacon, finely chopped
- 1 cup finely diced red bell pepper
- 1/3 cup chopped shallots
- 2 large garlic cloves, minced
- 1/4 teaspoon dried oregano
- 1/3 cup dry white wine
- 4 tablespoons freshly grated Parmesan
- Salt and freshly ground black pepper
- 18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved
Butternut Squash, Apple, and Onion Galette with Stilton
By Cindy
For the dough: Pulse the flour and salt together in a food processor
- 1 1/4 cups all-purpose flour
- Pinch salt
- 8 tablespoons (1 stick) cold unsalted butter, diced
- 1 large egg, lightly beaten
- 1 large baking apple, such as Rome Beauty or Cortland
- 1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on
- 1 small yellow onion, peeled, root end trimmed but intact
- 3 tablespoons unsalted butter, melted
- 2 teaspoons chopped fresh rosemary leaves
- 2 teaspoons chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 2 tablespoons whole-grain mustard
- 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)
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
Oatmeal Raisin Maple Cookies
By Cindy
Preheat oven to 350 degrees F
- 3 c rolled oats
- 1-1/2 c all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1-1/4 c brown sugar (i use light)
- 1 stk butter
- 2 lg eggs
- 1 tsp vanilla
- 1 c raisins
- 1/4 c maple syrup
- 1/4 c ripe bananas (optional)
- 2 tsp butter
- Maple Glaze
- 1/4 c maple syrup
- 1 c powdered sugar
- get recipes @ goboldwithbutter.com
nutella tart
By Cindy
Directions Whip cream with a whisk until soft peaks form then whisk in the liqueur
- Ingredients
- 2 cups whipping cream
- 2 shots hazelnut liqueur - try buying a nip - an airplane sized bottle
- 1 store-bought large chocolate tart
- 1 small bar bittersweet chocolate, for shaving, optional
My Mama's Braciole
By Cindy
Recipe courtesy Rachael Ray
- 8 slices beef braciole, beef very thinly sliced
- Coarse salt and black pepper
- 8 slices prosciutto di Parma
- 1 1/2 cups plain bread crumbs, eyeball it
- 1/2 cup milk, eyeball it
- 2/3 cup Parmigiano-Reggiano, 3 handfuls
- 1 small onion, finely chopped
- 1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped
- 1 cup chopped arugula
- Plain round toothpicks
- 2 tablespoon extra-virgin olive oil, 2 turns of the pan
- 2 cloves garlic, cracked away from skin
- 2 tablespoons butter
- 12 crimini mushrooms, finely chopped
- 2 tablespoons flour
- 1 cup dry white wine
- 1 cup beef broth
- 1 rounded tablespoon tomato paste