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Recipes
Spicy Mac and 3 Cheeses with Broccoli
By Cindy
Bring a few inches of water to a boil
- 4 cups broccolini florets, chopped broccoli rabe or broccoli florets
- Salt
- 1 pound whole wheat penne, twists or elbows or brown rice pasta
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 3 tablespoons butter
- 2 shallots, very finely chopped
- 4 cloves garlic, finely chopped
- 1 small Fresno chili pepper or red cherry pepper, seeded and very finely chopped
- 3 tablespoons flour
- 2 1/2 cups whole milk
- Pepper
- 1 1/2 cups shredded yellow sharp cheddar cheese
- 1 cup shredded aged Gouda cheese
- 1 cup Parmigiano-Reggaino cheese, freshly shredded
- A few sprigs fresh thyme, finely chopped
Mozzarella in Carrozza
By Cindy
Directions Divide half of the cheese equally among 6 bread slices
- 1 1/2 pounds thinly sliced smoked mozzarella
- 12 slices whole-wheat bread
- 18 fresh large basil leaves
- 8 large eggs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Olive oil, for deep frying
- 2 cups (about) all-purpose flour
- 1 cup purchased pesto
Chocolate Chip Cheesecake Brownies
By Cindy
1. Preheat oven to 350 degrees
- 1 (30 oz.) pkg. of chocolate chip cookie dough, such as Pillsbury
- 2 (8 oz.) packages of regular Cream Cheese, at room temperature
- 1 egg
- 1/4 cup granulated sugar
- 1/2 tsp. vanilla extract
BLT Penne Pasta
By Cindy
Yields: 4 Bring a large pot of water to a boil for the penne
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1/2 pound lean smoky bacon
- 3 to 4 medium leeks, halved lengthwise, sliced 1-inch thick then washed and dried
- 4 cloves garlic, thinly sliced
- 2 tablespoons thyme, chopped
- Pepper
- 1/2 cup dry white wine
- 2 pints cherry tomatoes
- 1 pound penne rigate or whole grain penne
- Grated Pecorino cheese
Berry Strata
By Cindy
Melt the butter in a small saucepan over low heat
- 2 tablespoons butter
- 3 tablespoons honey
- 4 large eggs
- 1/2 cup whole milk ricotta
- 3 tablespoons sugar
- 1 cup whole milk
- 1/4 cup orange juice
- 4 slices of bread, torn into 1-inch pieces (about 4 cups)
- 1 (10-ounce) bag frozen mixed berries, thawed and drained
T.G.I. Fridays Mozzarella Cheese Sticks
By Cindy
Cut cheese sticks into long slices approximately 3/8 inch thick
- 1 pound mozzarella cheese
- 1 cup flour
- 1/4 cup corn starch
- 2 cups Italian seasoned bread crumbs
- 1 cup of milk
- vegetable oil for frying
Sweet Potato and Beet Chips with Garlic Rosemary Salt
By Cindy
Special Equipment: V-slicer or mandoline, deep-fry thermometer Wash the vegetables and dry very well
- 2 sweet potatoes
- 2 beets
- 1 garlic clove, minced
- 1 teaspoon very finely minced fresh rosemary leaves
- 2 tablespoons salt
- 10 cups vegetable oil
Pork Chops with Pineapple Gravy and Mexican Couscous
By Cindy
Generously sprinkle the pork chops on both sides with salt and pepper
- Four 4-ounce boneless pork chops, about 1/2-inch thick
- Kosher salt and freshly ground black pepper
- 5 cloves garlic, finely minced
- 2 tablespoons plus 1 teaspoon olive oil
- 2 teaspoons finely chopped rosemary, from 1 sprig
- 2 teaspoons finely minced thyme leaves, from 1 large sprig
- 1 cup pineapple juice
- 1/3 cup dry white wine
- 1 pound fresh pearl onions, peeled, or frozen, thawed and drained
- 1 tablespoon unsalted butter, softened
- 1 tablespoon all-purpose flour
- Mexican Couscous, recipe follows
- 1 tablespoon unsalted butter
- 1 cup dried couscous
- 2 tablespoons finely chopped fresh cilantro
- 1/4 cup pine nuts, toasted
- 1 jalapeno pepper, stemmed, seeded, deveined, and finely chopped
- Kosher salt
Chicken in a Sack
By Cindy
Preheat oven to 400F. Lightly pound the chicken breasts and season both sides with salt and pepper
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 1 pint cherry or grape tomatoes, halved
- 3/4 pound haricots verts
- 3 large shallots, thinly sliced
- 3 cloves garlic, thinly sliced
- 3 tablespoons olive oil
- 3 tablespoons tarragon
- Salt and pepper
- 4 tablespoons butter
- 2 tablespoons parsley, chopped
- Parchment paper
Gianduja Bars
By Cindy
Preheat the oven to 375 degrees F
- 4 brownies (about 2 by 3-inches)
- 1/4 cup nutella
- 1/4 cup chopped toasted hazelnuts
- 1/4 cup mini chocolate chips (try a mix of white, semisweet, and milk chocolate)