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Recipes
Prosciutto-Wrapped Chicken Stuffed with Herb Ricotta
By Cindy
Preheat oven to 400ºF. In a bowl, season the ricotta with salt and pepper
- 1/2 cup ricotta
- Salt and pepper
- 3 tablespoons grated Parmigiano-Reggiano
- 1 small clove garlic, grated or chopped
- 1 tablespoon finely chopped flat-leaf parsley
- A few leaves basil, chopped
- A couple sprigs fresh thyme, finely chopped
- 4 small pieces skinless, boneless chicken breast, butterflied
- EVOO – Extra Virgin Olive Oil, for drizzling
- 4 thin slices prosciutto di Parma
- A splash of white wine
- 1 tablespoon butter
Sweet Couscous with Nuts and Dried Fruit
By Cindy
Directions In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries
- 2 1/3 cups water
- 1/2 cup sugar
- 1/3 cup dried cranberries
- 1/3 cup dried apricots, chopped
- 1/3 cup dried cherries, chopped
- 2 1/2 cups (about 1 pound) couscous
- 1/2 cup coarsely chopped toasted slivered almonds
- 1/2 cup coarsely chopped toasted and skinned hazelnuts
- 1/4 cup extra-virgin olive oil, if desired
Pappardelle with Ricotta: Pappardelle con Ricotta
By Cindy
Bring 4 quarts of water to a boil in a large pot
- 1/2 pound pappardelle
- 1/4 cup chives, freshly snipped
- 1/4 cup chopped fresh Italian parsley leaves
- 1/4 cup fennel tops, chopped
- 1/4 cup fresh arugula, chopped
- 1 cup ricotta cheese
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated pecorino
- Salt and freshly ground black pepper
Mini Shrimp Calzones
By Cindy
Directions Heat the oil in a heavy large skillet over medium-low heat
- Pizza Dough:
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 cup canned chopped tomatoes in juice
- 1/2 teaspoon dried thyme
- 2 tablespoons chopped fresh Italian parsley leaves
- 1/2 cup dry white wine
- 1 pound uncooked large shrimp, peeled and deveined
- Salt and freshly ground black pepper
- 6 (4-ounce) pieces of purchased or homemade pizza dough, recipe follows
- 3 cups shredded mozzarella
- 1 large egg, beaten to blend (for egg wash)
- Extra-virgin olive oil
- 1/2 cup warm water (105 to 110 degrees F)
- 2 teaspoons active dry yeast
- 2 cups all-purpose flour, plus more for kneading
- 1 teaspoon salt
- 3 tablespoons olive oil, plus more for bowl
Un-Beet-Lievable Pasta with Tomato and Arugula Salad
By Cindy
Preheat oven to 375ºF. Coat the beets with a drizzle of EVOO and place them on a roasting pan
- 6 tablespoons extra-virgin olive oil (EVOO), divided, plus additional for drizzling
- 8 to 10 baby or 6 to 8 medium golden beets, greens removed (If you can't find golden beets, substitute small red beets.)
- Salt and freshly ground black pepper
- 1 pound rigatoni with ridges, gemelli or whole wheat penne pasta
- 2 large shallots, finely chopped
- 2 large garlic cloves, grated or finely chopped
- 1 10-ounce box frozen petit peas
- 1 1/2 cups ricotta cheese
- Zest and juice of 1 lemon
- 1/4 cup (about a handful) Italian parsley, finely chopped
- 1/2 cup grated Parmigiano-Reggiano cheese, plus additional to pass at the table
- 4 cups arugula or baby arugula, washed
- 4 small, ripe plum tomatoes, chopped
- 1 10-ounce box frozen petit peas
Crispy Mashed Potato Cakes
By Cindy
Peel and dice potatoes and add to a large pot
- 2 large Idaho potatoes, 2 pounds total weight
- 3 to 4 ounces cream cheese
- 2 tablespoons sour cream
- 2 scallions, very finely chopped
- 2 teaspoons lemon zest
- 1 egg, lightly beaten
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
Turkey Marinade #2 (Injectable)
By Cindy
Makes plenty of marinade to inject an 8-15 pound turkey
- 3 tablespoons melted butter
- 1/3 cup maple syrup
- 1 tablespoon Worcestershire sauce
- 2/3 cup chicken stock
- 3 tablespoons lemon juice
- 1 tablespoon garlic power
- 2 teaspoons onion powder
- 1/2 teaspoon salt
- 1 teaspoon finely ground black pepper
Frozen Fruit and Yogurt Cups
By Cindy
Coarsely crumble the biscotti into 2 small bowls
- 2 almond biscotti
- 1 cup vanilla yogurt
- 1/2 cup frozen raspberries, unthawed (or any type of frozen fruit)
- 4 teaspoons orange blossom honey
- 4 tablespoons sliced almonds, toasted
Savory and Sweet Pork Stew with Ancho Chiles
By Cindy
Separate the red onions into rings and place in a small plastic container
- 1 medium red onion, sliced
- Juice of 2 limes
- Salt and freshly ground pepper
- 5 or 6 dried ancho chiles, stemmed and seeded
- 4 cups chicken stock
- 1/2 cup blanched whole almonds
- 1/2 cup unsalted peanuts
- 1 tablespoon unsweetened dark cocoa powder
- 1/2 teaspoon ground cloves
- 3 to 4 cloves garlic, grated or made into a paste
- 1 small yellow onion, chopped
- Handful of raisins
- 2 pounds pork shoulder, cut into bite-size cubes
- 2 About 2 tablespoons vegetable or peanut oil, plus more for drizzling
- 2 large bay leaves
- 1 cinnamon stick
- 12 flour or corn tortillas
- Queso fresco or Cotija cheese, crumbled
Rolled Turkey and Apple Quesadillas
By Cindy
Spray a nonstick grill pan or nonstick griddle pan with vegetable oil cooking spray
- Vegetable oil cooking spray
- 1/3 cup whipped cream cheese, at room temperature (about 3 ounces)
- 1/2 tablespoon honey
- 4 (8-inch) whole wheat tortillas
- 1/2 small red apple, such as Red Delicious, cored and sliced into 1/4-inch thick slices
- 1 cup shredded smoked mozzarella (4 ounces)
- 1 cup shredded mild Cheddar (4 ounces)
- 8 thin slices smoked Black Forest deli turkey meat (5 ounces)