Cindy's profile page
Recipes
Tres Leches Bread Pudding
By Cindy
Coat the insert of a slow cooker with nonstick spray
- Cinnamon Sugar Sauce:
- Nonstick spray
- 2 1/4 cups whole milk
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 9 large egg yolks
- 1 loaf challah bread, cut or torn into 1-inch pieces (stale is best)
- 3/4 cup slivered almonds, toasted
- Cinnamon Sugar Sauce, recipe follows
- Freshly whipped cream, for serving
- 3/4 cup sugar
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup buttermilk
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 1 teaspoon baking soda
Crostini with Sun-Dried Tomato Jam
By Cindy
Place a medium saucepan over medium heat
- Sun-Dried Tomato Jam:
- 1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
- 1 tablespoon olive oil
- 1/2 onion, thinly sliced
- 1 clove garlic, minced
- 2 tablespoons sugar
- 1/4 cup red wine vinegar
- 1 cup water
- 1/2 cup chicken broth
- 1 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Crostini:
- 1 baguette, cut into 3/4-inch slices
- 1/4 cup olive oil
- Salt
- Freshly ground black pepper
- 5 ounces goat cheese, room temperature
- 2 teaspoons chopped fresh thyme leaves
5-Spice Pork Stir Fry with Mandarin Oranges
By Cindy
For the pork and peach bbq sauce: Preheat the oven to 400 degrees F
- 4 cups peaches, peeled and sliced
- 1 cup brown sugar
- 2/3 cup ketchup
- 2/3 cup apple cider vinegar
- 1/4 cup soy sauce
- 2 tablespoons garlic, minced
- 2 tablespoons ginger, minced
- One 2 1/2-pound boneless pork loin roast
- Kosher salt and cracked black pepper
- 1/4 cup low-sodium chicken stock
- 2 cups white rice
- 3 tablespoons sesame oil
- 2 teaspoons Chinese five-spice powder
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 3 tablespoons orange juice
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- 1 cup trimmed snow peas
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 cup mandarin orange supremes
- 4 scallions, thinly sliced on the diagonal
- Roasted peanuts, for serving
- Mandarin oranges, for serving, optional
Chicken Souvlaki & Tzatziki Sauce on Garlic Naan
By Cindy
Yields: 4 Place the cucumber in a strainer, sprinkle with salt and let sit for 20 minutes
- 1/2 seedless cucumber, peeled and shredded on a box grater
- Salt and pepper
- 1/2 cup EVOO – Extra Virgin Olive Oil
- Juice of 2 lemons, divided
- 4 cloves of garlic, grated or minced, divided
- 1/4 cup chopped flat-leaf parsley
- 1 1/2 teaspoon dried Greek oregano
- 1 1/2 pounds skinless, boneless chicken tenders, cut into 1 1/2-inch chunks
- 1 cup Greek yogurt
- 2 tablespoons finely chopped fresh mint leaves
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 4 garlic naan
- Sandwich fixins: Chopped romaine, diced tomato, chopped Greek hot peppers and chopped red onion.
Monte Cristo Waffle-Wiches
By Cindy
Preheat waffle iron to medium heat
- 4 eggs
- 1/2 cup milk
- 1 tablespoon Dijon mustard
- Salt and pepper
- 2 tablespoons butter, melted
- 8 slices white or brioche bread
- 1 cup shredded Gruyère cheese
- 1/4 pound deli-sliced ham
- 1/4 pound deli-sliced turkey
- 1 tablespoon Dijon mustard
Chicken & Edamame Noodle Bowls
By Cindy
Yields: 4 Preparation Bring water to a boil for the pasta or noodles
- Salt
- 3/4 pound whole wheat spaghetti or 1 package soba (buckwheat noodles)
- 2 tablespoons vegetable oil, plus additional for drizzling
- 1/4 pound white or shitake mushrooms, thinly sliced
- 2 carrots, cut into matchsticks
- 1 red chili pepper, thinly sliced
- 1 onion, quartered and thinly sliced
- 2 cloves garlic, chopped
- 1 inch ginger, peeled and grated
- 1 cup shelled edamame
- 1 quart chicken stock or poaching liquid
- 1 quart store-bought vegetable stock
- 1/3 About 1/3 cup Tamari sauce or liquid Amino
- 1 bunch scallions, thinly sliced on an angle
- 3 cups poached pulled chicken
- Sesame oil and chili sauce, for drizzling
SWEET POTATO LATKES (SWEET POTATO PANCAKES)
By Cindy
1. Combine sweet potato purée, shredded sweet potatoes, onion, flour, salt, and pepper in bowl
- 1/4 c baked, puréed sweet potato
- 1 1/4 lb sweet potatoes, peeled and shredded
- 1/2 c grated onion
- 1/4 c all-purpose flour
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 4 tsp canola oil, divided
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
Meatloaf (See Chestnut Stuffing recipe to stuff this)
By Cindy
Preheat the oven to 350 degrees F
- 1 small onion, grated
- 3 garlic cloves, minced
- 1/4 cup chopped fresh Italian parsley leaves
- 2 large eggs
- 1/4 cup ketchup
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 2/3 cup dried bread crumbs
- 1 cup grated Parmesan
- 8 ounces ground beef
- 8 ounces ground pork
- 8 ounces ground veal
- 2 cups (packed) Ciabatta Stuffing with Chestnuts and Pancetta, recipe follows, or your favorite stuffing
- 1/2 cup marinara sauce
- 3/4 cup grated provolone
Taco Pizza
By Cindy
Heat oven to 400°F for dark or nonstick pan (425°F for all other pans)
- 3 3
- links (4 oz each) spicy Italian turkey sausage, casings removed, crumbed
- 1/2 1/2
- cup canned Old El Paso® enchilada sauce
- 1 1
- can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
- 2 2
- cups shredded Mexican cheese blend (8 oz)
- 2 2
- medium plum (Roma) tomatoes, chopped
- 1 1
- medium yellow bell pepper, chopped (1 cup), if desired
- 1/4 1/4
- cup chopped fresh cilantro or green onions, if desired