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Recipes
Chicken Pierogi Skillet
By Cindy
In a large skillet, combine all ingredients except French-fried onions
- 2 (12-ounce) jars chicken gravy
- 1 (16-ounce) package frozen potato pierogis, thawed
- 1 (1-pound) package frozen boneless, skinless grilled chicken breast strips, thawed
- 1 (12-ounce) package frozen broccoli florets, thawed
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (2.8-ounce) can French-fried onions
- Read more at http://www.mrfood.com/Chicken/Chicken-Pierogi-Skillet#3dPBIQXDVRtg2tQf.99
Cranberry Pecan Stuffed Pork Chops
By Cindy
Recipe courtesy of Fisher® Nuts
- 6 center-cut pork chops (1 1/2-inch thick)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 small apple, peeled, cored and diced
- 1/2 cup diced onion
- 1/2 cup diced celery
- 11/2 cups fat-free chicken broth
- 1/4 cup Fisher® Dried Sweetened Cranberries, chopped
- 1 package (6 ounces) seasoned stuffing mix
- 1/4 cup Fisher® Chef's Naturals Chopped Pecans
- 2 tablespoons fresh flat-leaf parsley, chopped
Cream Pie
By Cindy
Directions In a heavy-bottomed medium saucepan, mix together sugar, flour, and salt
- Crust
- 1 (9-inch) Perfect Pie Dough, recipe follows, baked and cooled
- Filling
- 3/4 cup sugar
- 1/3 cup flour
- 1/4 teaspoon salt
- 4 egg yolks
- 2 cups whole milk
- 2 tablespoons butter
- 1 1/2 teaspoons pure vanilla extract or 1 vanilla bean split in half lengthwise and seeds scraped
- Perfect Pie Dough
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled or frozen
- 4 to 6 tablespoons ice cold water
Short Ribs with Tagliatelle
By Cindy
Place the olive oil in a large heavy soup pot over medium heat
- 3 tablespoons olive oil
- 2 ounces chopped pancetta (about 1/2 cup)
- 2 1/2 pounds short ribs
- Salt
- Freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 medium onion, chopped
- 1 carrot, chopped
- 1/2 cup fresh parsley leaves
- 2 cloves garlic
- 1 (14-ounce) can tomatoes (whole or diced)
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 2 1/2 cups beef broth
- 3/4 cup red wine
- 1 pound fresh or dried tagliatelle
- 4 to 6 teaspoons shaved bittersweet chocolate
Broccoli and Cheddar Potato Skins
By Cindy
Preheat an oven to 425ºF
- 4 Idaho potatoes
- Extra-virgin olive oil (EVOO), for drizzling
- Salt and freshly ground black pepper
- 1 head broccoli, trimmed of tough end and cut into small chunks
- 1/2 to 1 cup chicken stock (use vegetable stock to make this dish vegetarian)
- 1 1/2 cups shredded cheddar cheese, divided
Espresso Caramel Bars (Giada)
By Cindy
For the crust: Position an oven rack in the middle of the oven
- Crust:
- Vegetable cooking spray
- 12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs
- 1/4 cup sugar
- 1 1/2 sticks (6 ounces) unsalted butter, melted
- Caramel:
- 1/2 cup heavy cream
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1 1/2 cups light brown sugar
- 1 tablespoon water
- Chocolate Layer:
- 2 cups (12 ounces) semisweet chocolate chips
- 1/2 cup heavy cream
- 1 3/4 teaspoons instant espresso powder
- 1 teaspoon smoked sea salt, optional
- Special equipment: a candy thermometer
QUÉ PASTA MEXICAN MAC 'N CHEESE
By Cindy
Pre-heat the broiler to high
- 4 poblano peppers
- Salt
- 1 pound bowtie pasta or whole wheat penne pasta
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 onion, finely chopped
- 2 cloves garlic, grated or finely chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken stock
- 2 cups milk
- Pepper
- 1 1/2 teaspoons cumin (half a palmful)
- 1 1/2 teaspoons coriander (half a palmful)
- 2 1/2 cups shredded Mexican cheese blend or a mix of cheddar and queso fresco or Chihuahua cheeses
- 2 small vine-ripened tomatoes, seeded and chopped
- 1 firm avocado, diced
- 4 scallions, chopped
- Juice of 1 lime
Cranberry Pecan Stuffed Pork Chops
By Cindy
Recipe courtesy of Fisher® Nuts
- 6 center-cut pork chops (1 1/2-inch thick)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 small apple, peeled, cored and diced
- 1/2 cup diced onion
- 1/2 cup diced celery
- 11/2 cups fat-free chicken broth
- 1/4 cup Fisher® Dried Sweetened Cranberries, chopped
- 1 package (6 ounces) seasoned stuffing mix
- 1/4 cup Fisher® Chef's Naturals Chopped Pecans
- 2 tablespoons fresh flat-leaf parsley, chopped
Broiled Zucchini and Potatoes with Parmesan Crust
By Cindy
Directions Bring a medium pot of water to a boil over high heat
- 4 small new potatoes (red or white, about 1 1/2 inches in diameter)
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary leaves
- 2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
- Pinch kosher salt and freshly ground black pepper
- 1/4 cup grated Parmesan
Grilled Roasted Red Peppers Stuffed With Cheese
By Cindy
Slice the peppers open and reserve
- 4 large roasted red peppers, drained well and dried
- 4 (1-inch) thick slabs scamorza or provolone cheese, a few inches wide
- 1 teaspoon crushed red pepper flakes
- A handful finely chopped flat-leaf parsley
- 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried
- 1 lemon, zested and juiced
- Extra-virgin olive oil, for drizzling
- Kitchen twine, cut into 4 (8-inch) lengths, soaked in water