Cindy's profile page
Recipes
Chicken Piccata
By Cindy
Combine flour, salt, and pepper in a shallow dish
- 2 tablespoons all-purpose flour
- Dash of salt
- 1/4 teaspoon black pepper
- 1 tablespoon water
- 1 large egg white
- 1/3 cup Italian-seasoned breadcrumbs
- 4 (2-ounce) chicken cutlets
- 2 teaspoons olive oil
- 1 cup fat-free, less-sodium chicken broth
- 1 teaspoon grated lemon rind
- 2 to 3 tablespoons fresh lemon juice
- 1 tablespoon capers, drained and rinsed
- Lemon wedges (optional)
Chocolate-Hazelnut Ravioli
By Cindy
Line a baking sheet with plastic wrap
- 16 wonton wrappers
- 1 egg, beaten to blend
- 1 cup chocolate-hazelnut spread (recommended: Nutella)
- Vegetable oil, for frying
- 16 fresh mint leaves
- Nonstick vegetable oil spray
- Granulated sugar, for dredging
- Powdered sugar, for dusting
Ridiculously Good Chicken Riggies
By Cindy
Char red peppers over an open flame or under hot broiler
- 2 red frying or red bell peppers
- 4 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 1 pound boneless, skinless, chicken thighs or breasts, chopped into bite-size pieces
- Salt and pepper
- 1/2 pound cremini mushrooms, thinly sliced
- 1 onion, chopped
- 4 cloves garlic, chopped or thinly sliced
- 2 cubanelle (green mild frying) peppers, halved lengthwise, seeded, then thinly sliced
- 2 fresh Italian hot cherry peppers or Fresno peppers, seeded and finely chopped
- 1/4 to 1/3 cup Marsala or dry sherry
- 1 28-ounce can Italian tomatoes
- A few leaves basil, torn
- 1 cup half-n-half or heavy cream
- 1 pound rigatoni or whole wheat rigatoni
- Grated Parmigiano-Reggiano cheese
7-Layer Chili Dog Dip
By Cindy
For the Chili con Carne: Heat a large pot over medium-high heat with one turn of the pan of EVOO, about a tables...
- For the Chili con Carne:
- 1 tablespoon EVOO - Extra Virgin Olive Oil, corn oil or vegetable oil
- 1 pound ground chuck
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons ancho chili powder
- 1/2 tablespoon grill seasoning, about half palmful
- 1/2 tablespoon ground cumin, about half palmful
- 1 teaspoon ground coriander, about 1/3 palmful
- 1/2 bottle lager-style beer
- 1/2 cup beef stock
- 1 14-ounce can chunky-style crushed tomatoes
- For the 7-Layer Chili Dog Dip:
- Chili con Carne (recipe follows)
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 4 hot dogs, diced
- 1 1/2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/2 pound bacon
- 1 cup vine-ripe tomatoes, diced
- 1/4 cup red onions, diced
- 1/4 cup cilantro, chopped, optional
- 1 bag corn tortilla chips
- Yields: 6-8 as a snack
Guacamole
By Cindy
In a large bowl place the scooped avocado pulp and lime juice, toss to coat
- 3 3 Haas avocados, halved, seeded and peeled
- 1 1 lime, juiced
- 1/2 teaspoon 1/2 teaspoon kosher salt
- 1/2 teaspoon 1/2 teaspoon ground cumin
- 1/2 teaspoon 1/2 teaspoon cayenne
- 1/2 medium 1/2 medium onion, diced
- 1/2 1/2 jalapeno pepper, seeded and minced
- 2 2 Roma tomatoes, seeded and diced
- 1 tablespoon 1 tablespoon chopped cilantro
- 1 clove 1 clove garlic, minced
Tiramisu
By Cindy
Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for a...
- 6 extra-large egg yolks, at room temperature*
- 1/4 cup sugar
- 1/2 cup good dark rum, divided
- 1 1/2 cups brewed espresso, divided
- 16 to 17 ounces mascarpone cheese
- 30 Italian ladyfingers, or savoiardi
- Bittersweet chocolate, shaved or grated
- Confectioners' sugar (optional)
Oh So Good French Onion Soup
By Cindy
Heat a deep pot over medium to medium high heat
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 6 medium onions, thinly sliced
- Salt and freshly ground black pepper
- 2 teaspoons fresh thyme, picked and chopped or poultry seasoning
- 1 bay leaf, fresh or dried
- 1/2 cup dry sherry
- 6 cups beef stock
- 4 thick slices crusty bread, toasted
- 2 1/2 cups shredded Gruyere or Swiss cheese
Fried and Stuffed Rice Balls
By Cindy
Breading: Put the bread crumbs in a medium bowl
- Breading:
- 1 cup Italian-style seasoned bread crumbs
- Filling:
- 2 cups cooked and cooled risotto or short-grain rice, recipe follows
- 1/2 cup Italian-style seasoned bread crumbs
- 1/2 cup finely grated Parmesan
- 1/4 cup finely chopped fresh basil leaves
- 2 eggs, at room temperature, beaten
- 4 ounces Gorgonzola, at room temperature, cut into 16 (1/2-inch) cubes
- Vegetable oil, for frying
Balsamic Chocolate Truffles
By Cindy
Melt the chocolate and cream in a double boiler over hot but not simmering water
- 8-1/2 ounces dark chocolate, chopped (recommended: Valrhona)
- 1/4 cup cream
- 2 teaspoons balsamic vinegar
- 1/2 cup cocoa powder
Spaghetti with Creamy Spring Pea Pesto and Roasted Baby Meatballs
By Cindy
Preheat oven to 350ºF. Place meat in a mixing bowl
- 1 pound ground pork or veal
- Zest of 1 lemon
- 1/2 cup flat-leaf parsley, a couple of handfuls
- 3 large cloves garlic, finely chopped, divided
- 1 cup panko or fresh breadcrumbs
- Salt and pepper
- 1 large egg
- 1/4 cup whole milk
- 1 / 2 to 2/3 cup grated Parmigiano-Reggiano cheese, divided
- 2 tablespoons plus 1/4 to 1/3 cup EVOO – Extra Virgin Olive Oil
- 2 cups shelled spring peas or frozen organic peas, defrosted
- 1 cup chicken stock
- 1/2 cup basil
- 1/2 cup mint, a couple of small handfuls
- 1/2 cup crème fraiche
- 1 pound spaghetti
- 1 cup chicken stock