Cindy's profile page
Recipes
Pretzel and Peanut-Crusted Chicken
By Cindy
Preheat oven to 300°F Place pretzels and peanuts in a food processor or blender and grind until fine
- 1 bag salted pretzels, any shape
- 1/2 cup coarsely chopped honey-roasted peanuts
- 3 sprigs fresh thyme, leaves removed
- Salt and pepper
- 2 eggs
- 16 chicken tenders or 2 pounds boneless, skinless chicken breasts, cut into strips half an inch thick
- 1/4 cup EVOO – Extra Virgin Olive Oil (eyeball it)
- Honey mustard or barbeque sauce, for drizzling
Pizza Pretzel
By Cindy
Preheat oven to 400ºF. Cut pizza dough into 4 equal pieces and roll each out into a rectangle
- 1 ball store-bought pizza dough
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup basil leaves, torn
- 1 cup pepperoni, chopped
- 1 egg, lightly beaten
- Coarse salt, as needed
- 1 15-ounce can tomato sauce or 1/2 cup of your favorite tomato sauce
- Salt and ground black pepper
Bourbon-Glazed Chicken Drumettes
By Cindy
1.Melt butter in heavy large saucepan over medium-high heat
- 2 Tbsp butter
- 1 cup chopped onion
- 3 garlic clove, peeled, thinly sliced
- 1 cup bourbon, divided
- 1 cup ketchup
- 1/2 cup hot pepper sauce (such as Crystal)
- 1/4 cup tomato paste
- 3 Tbsp (packed) golden brown sugar
- 30 chicken drumettes
Gwyneth Paltrow's Fried Zucchini Spaghetti
By Cindy
Boil the spaghetti in salted water until just al dente
- 3/4 pound (3/4 box) spaghetti
- Coarse salt
- 3 zucchini, very thinly sliced (but thicker than paper thin or they will just burn)
- 1 tablespoon unbleached all-purpose flour
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 1 cup finely grated parmesan cheese, plus extra for serving
- 1/4 cup pasta water, to thin
- Freshly ground black pepper
- Handful fresh basil leaves (leaves from 5 leafy stems)
Chicken and Gravy Sandwiches
By Cindy
Heat the oven to low heat
- 2 to 3 lemons, juiced (enough to yield 1/4 cup)
- 1 teaspoon sugar or honey
- Half a palmful finely chopped flat-leaf parsley
- 2 large or 3 to 4 small cloves garlic, minced
- 1/3 cup extra-virgin olive oil
- 4 pieces boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 tablespoon Dijon mustard
- 1 loaf crusty French bread or 2 batardes (shorter, slightly wider baguettes)
Spicy Pop Pulled Pork (Pioneer Woman)
By Cindy
Preheat the oven to 300 degrees F
- 2 onions, peeled and quartered
- 1 whole pork butt (pork shoulder roast)
- Salt and freshly ground black pepper
- One 11-ounce can chipotle peppers in adobo sauce
- 2 cans pop (I use Dr Pepper)
- 4 packed tablespoons brown sugar
Eggnog
By Cindy
In the bowl of a stand mixer, beat the egg yolks until they lighten in color
- 4 egg yolks
- 1/3 cup sugar, plus 1 tablespoon
- 1 pint whole milk
- 1 cup heavy cream
- 3 ounces bourbon
- 1 teaspoon freshly grated nutmeg
- 4 egg whites*
Thyme-Scented Pilaf
By Cindy
Melt the butter in a medium pot over medium heat
- 2 tablespoons butter
- 1/3 cup orzo pasta
- 2 tablespoons chopped fresh thyme
- 1 shallot, chopped
- 1 clove garlic, finely chopped
- 1 cup long-grain rice
- 2 cups chicken stock
Chicken Gnocchi Stew
By Cindy
Heat a high-sided skillet over medium heat with the EVOO, about 2 turns of the pan
- 2 tablespoons extra-virgin olive oil (EVOO)
- 3 slices pancetta cut just under 1/4 inch thick (have your deli counter do this for you), chopped
- 1 pound cremini or button mushrooms, brushed clean of excess dirt and quartered
- 3 cloves garlic, finely chopped or grated
- 1 large onion, chopped
- 2 carrots, peeled and thinly sliced on a diagonal
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 rotisserie chicken, shredded
- 1 quart chicken stock
- 2 15-ounce cans (or 1 28-ounce can) stewed tomatoes
- 1 1/2 pounds store-bought gnocchi
- 1/4 cup (a small handful) basil leaves, torn
- Grated Parmigiano-Reggiano, for passing at the table
Povitica Polish Holiday bread
By Cindy
Sweet Dough preparation: Combine warm milk, sugar, salt, softened butter, and beaten eggs
- For Sweet Dough
- 1 1/2 cups lukewarm milk
- 1/2 cup sugar
- 2 teaspoons salt
- 2 eggs
- 1/4 cup soft butter
- 2 packages fleischmann active dry yeast
- 1/2 cup water
- 7 1/2 - 8 cups flour
- For Filling
- 1 can evaporated milk
- 1 1/2 cups sugar
- 1 cup margarine
- 1 1/2 lbs pecans or 1 1/2 lbs walnuts (ground fine)
- 4 eggs
- 1 pinch salt
- 1 teaspoon cocoa
- 1 teaspoon cinnamon