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Recipes
Sun-Dried Tomato and Olive Vegetables
By Cindy
Recipe courtesy Giada De Laurentiis, 2008
- 1/3 cup olive oil, plus 3 tablespoons
- 5 oil-packed sun-dried tomatoes, drained and finely chopped
- 2 tablespoons pitted small black olives, such as kalamata, halved
- 2 tablespoons halved pitted green olives
- 1/4 teaspoon dried thyme
- Kosher salt for seasoning, plus 1/2 teaspoon
- Freshly ground black pepper
- 3 shallots, thinly sliced
- 1 zucchini, ends trimmed and discarded, cut into 1/2-inch rounds
- 1 yellow summer squash, ends trimmed and discarded, cut into 1/2-inch rounds
- 1 small red bell pepper, cored, seeded and cut into 1/4-inch strips
Crostata with Apples, Walnuts and Gorgonzola
By Cindy
For the crust: In a food processor combine the flour, salt, and sugar
- Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter, cut into small pieces
- 1/2 cup mascarpone cheese
- 1 1/2 tablespoons lemon juice
- 3 tablespoons ice water
- Filling:
- 3 tablespoons unsalted butter, melted
- 4 small Granny Smith apples, peeled, cored, and cut into 1/4 to 1/2-inch thick slices
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup chopped walnuts
- 1/3 cup crumbled Gorgonzola
- 1 large egg, lightly beaten
Salad Bar Salad with Creamy Italian Dressing
By Cindy
For the dressing: Mince the garlic with a knife and then sprinkle about 1/8 to 1/4 teaspoon of salt on it and mash ...
- 1 to 2 cloves garlic
- Salt
- 2 tablespoons fresh flat-leaf parsley leaves
- 1 tablespoon fresh chives
- 3 fresh basil leaves
- 1 cup (real) mayonnaise
- 1/2 cup sour cream
- 1/3 cup grated Parmesan
- Cayenne pepper, as needed
- Paprika, as needed
- Worcestershire sauce, as needed
- 2 iceberg heads, cut into chunks
- 1/2 cup grated Cheddar
- 2 carrots, shredded
- 1 cucumber, sliced
- 1/4 cup sunflower seeds
Potato, Cauliflower and Broccoli Casserole with Welsh Rarebit Top
By Cindy
Rachael Ray
- 4 starchy potatoes (about 2 pounds), peeled and cubed
- 2 large parsnips (about 1 pound), peeled and cubed
- Salt
- 4 ounces softened cream cheese
- 1/2 to 2/3 cup milk
- 1/4 cup finely chopped chives
- 1 tablespoon horseradish
- Freshly ground black pepper
- 1 large egg, beaten
- 1 head cauliflower
- 1 bundle broccolini, sliced into long florets
- 4 slices good-quality pumpernickel or white bread
- 1 stick butter, plus more to grease casserole dish
- 2 large cloves garlic, finely chopped
- 1 tablespoon hot sauce, such as Frank's RedHot
- 1 1/2 teaspoons dry mustard, such as Colman's
- 3 tablespoons flour
- 1 cup porter beer, at room temperature
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 cup beef stock
- 2 1/2 cups shredded extra-sharp yellow Cheddar
- Chopped tomato, for garnish
- Watercress, for garnish
Asian Bourbon Chicken
By Cindy
Heat oil on high in a large skillet
- 2 lbs boneless and skinless chicken thighs, cut into bite sizes
- 2 Tbsp. cooking oil
- 1 yellow onion, chopped or sliced
- 1 Tbsp. minced garlic
- 1/4 cup sugar
- 1/4 cup soy sauce
- 2 Tbsp. ketchup
- 1 Tbsp. vinegar
- pinch of salt to your taste
- Optional: pinch of crushed red pepper flakes if you like spicy.
Spaghetti with Olives and Bread Crumbs
By Cindy
Bring a large pot of salted water to a boil
- 1 pound spaghetti
- 3/4 cup extra-virgin olive oil
- 2/3 cup seasoned dried bread crumbs
- 1/4 teaspoon sea salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 3/4 cup pitted and roughly chopped black olives (recommended: kalamata)
- 3/4 cup pitted and roughly chopped large green olives (recommended: Bella Di Cerignola)
- 1/3 cup freshly grated Parmesan
- 1/4 cup chopped fresh flat-leaf parsley
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
Raspberry-Ricotta Mousse
By Cindy
In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds
- 1 (15-ounce) container whole milk ricotta cheese
- 1/2 cup raspberry jam
- 1 cup whipping cream
- 3 tablespoons powdered sugar
- 1 cup fresh raspberries
Pan-Seared Pork Tenderloin with Rosemary Balsamic and Orange Sauce
By Cindy
Preheat the oven to 375 degrees F
- Pork
- 6 tablespoons olive oil
- 1 1/2 tablespoons freshly ground black pepper
- 1 tablespoon salt
- 2 teaspoons freshly grated orange zest
- 2 teaspoons minced fresh rosemary leaves
- 2 1/2 pounds pork tenderloins (about 2 large), trimmed
- Rosemary Balsamic and Orange Pan Sauce*
- 1 large shallot, minced
- 1/2 cup red wine
- 1/2 cup low-sodium chicken broth or stock
- 3 tablespoons cold unsalted butter, cut into small pieces
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon freshly grated orange zest
- Salt and freshly ground black pepper
- Cook's Note: Prepare the Rosemary Balsamic and Orange Pan Sauce or try a basic Pan sauce recipe with variations, recipes follow.
- Pan Sauce
- 2 to 3 tablespoons minced shallot or onion
- 1/2 cup wine
- 1/2 cup low-sodium broth or stock
- 3 tablespoons cold unsalted butter or heavy cream
- Vinegar or lemon juice, to taste
- Fresh herbs or other aromatics
- Salt and freshly ground black pepper
Roasted Chicken Purses
By Cindy
Directions In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper
- 1 1/4 cup shredded roasted chicken (or any leftover chicken, light and/or dark meat)
- 3/4 cup whole milk ricotta cheese
- 1/2 lemon, zested
- 1/2 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon salt, plus more for sprinkling
- 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
- 32 small, square wonton wrappers
- 1 large egg, lightly beaten
- 4 tablespoons butter
- 1/4 cup grated Parmesan