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Recipes
Linguine with Lemon, Garlic and Thyme Mushrooms
By Cindy
Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest,...
- 8 ounces/4 cups finely sliced chestnut/cremini mushrooms
- 1/3 cup extra-virgin olive oil
- 1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt
- Small clove garlic, minced
- 1 lemon, zested and juiced
- 4 sprigs fresh thyme stripped to give 1 teaspoon leaves
- 1 pound linguine
- 1 bunch fresh parsley, leaves chopped, to give 1/2 cup
- 2 to 3 tablespoons freshly grated Parmesan, or to taste
- Freshly ground black pepper
Salsa Marinated Chicken with Mexican Rice
By Cindy
Using the large holes of a box grater, grate the tomatoes and the onion into a bowl
- 4 large plum tomatoes
- 1 small yellow or red onion
- 2 to 3 cloves garlic, grated or made into a paste
- 1 Fresno chile pepper, thinly sliced
- 1 jalapeno chile pepper, finely chopped
- Generous handful of fresh cilantro leaves, chopped
- Salt
- 1/3 About 1/3 cup EVOO
- 2 pounds skinless, boneless chicken breasts or thighs
- Freshly ground pepper
- 2 tablespoons butter
- 1 cup long-grain white rice
- 2 cups chicken stock
- 1 can black beans or vegetarian spicy refried beans
- 1/2 teaspoon ground cumin
- 1 lime
Crispy Smoked Mozzarella with Honey and Figs
By Cindy
In a large pot, heat the vegetable oil over medium heat to 350 degrees F
- 6 sheets phyllo dough
- 6 ounces smoked mozzarella, cut into 6 equal pieces
- Vegetable oil, for frying
- 8 ounces dried figs, stemmed and quartered
- 3/4 cup honey, plus more for drizzling
- 3 teaspoons black sesame seeds
Honey-Rosemary Chicken
By Cindy
Heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium-high heat
- 2 tablespoons EVOO – Extra Virgin Olive Oil, divided
- Salt and black pepper
- 4 6-ounce pieces boneless, skinless chicken breast
- 1 large shallot, finely chopped
- 2 cloves garlic, finely chopped
- 3 sprigs rosemary, finely chopped
- 1/2 cup honey
- 1 rounded tablespoon Dijon mustard
- Juice of 1 lemon
- A handful of pine nuts or sliced almonds, toasted (optional)
Sloppy Joes (Pioneer Woman)
By Cindy
Start by browning the ground beef in a large pot over medium-high heat
- 2 1/2 pounds ground beef
- 1 large green bell pepper, diced
- 1/2 large onion, diced
- 1 1/2 cups ketchup
- 5 cloves garlic, minced
- 2 tablespoons packed brown sugar
- 2 teaspoons chili powder, or more as needed
- 1 teaspoon dry mustard
- 1/2 teaspoon red pepper flakes, or more as needed
- Hot sauce, such as Tabasco
- Worcestershire sauce
- Salt and freshly ground black pepper
- 8 kaiser rolls
- 2 tablespoons butter, softened
- Chips or salad, for serving, if desired
Pantry Pasta (Pioneer Woman)
By Cindy
Add the onions into a skillet with the olive oil over medium heat
- 1/2 whole red onion, diced
- 2 tablespoons olive oil
- One 14.5-ounce can diced tomatoes with juice
- 1/3 cup chicken stock or white wine
- 1/3 cup assorted olives, pitted and roughly chopped
- 1 whole jar artichoke hearts, halved
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- 8 ounces pasta, cooked al dente and drained
- 2 to 3 tablespoons jarred pesto
- 1/2 cup fork-chunked feta
- 3 tablespoons dry-toasted pine nuts
Raw Corn Salad
By Cindy
Grate shallot into a mixing bowl
- 1 shallot, peeled
- 2 teaspoons hot sauce
- Juice of 3 limes
- Salt and pepper
- 1/3 cup EVOO – Extra Virgin Olive Oil
- 4 ears corn on the cob, kernels scraped
- 1/2 seedless cucumber, chopped
- 3 plum tomatoes, chopped
- 1 small red onion, chopped or 5-6 scallions, chopped
- 1 small red bell pepper, chopped
- 1 chili pepper, seeded and chopped
Penne with Brown Butter, Arugula, and Pine Nuts
By Cindy
For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until s...
- Dressing:
- 1/4 cup extra-virgin olive oil
- 1 large lemon, zested and juiced
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- Pasta:
- 1 pound penne rigate pasta
- 1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
- 4 cups baby arugula
- 1 cup cherry or grape tomatoes, halved
- 1 cup grated Parmesan
- 1/2 cup toasted pine nuts (see Cook's Note)
- 2 tablespoons capers, rinsed and drained
Chocolate Cream Cheese Bread Pudding
By Cindy
Butter a 13'' x 10'' baking dish
- 8 – 10 day-old croissants (about 2 cups) or a combination of raisin bread, challah, or plain bread, cubed
- 8 oz. softened cream cheese
- 2 oz. (4 Tbsp.) softened butter
- 3/4 cup sugar
- 2 tsp. vanilla
- 2/3 cup semi-sweet mini chocolate chips
- 5 large eggs
- 2-1/2 cups half-and-half
- 1 tsp. cinnamon (optional)
Gingerbread Men Cookies (McCormick's)
By Cindy
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl
- Ingredients
- Serves: Makes 2 dozen or 24 (1 cookie) servings.
- 3 cups flour
- 2 teaspoons McCormick® Ginger, Ground
- 1 teaspoon McCormick® Cinnamon, Ground
- 1 teaspoon baking soda
- 1/4 teaspoon McCormick® Nutmeg, Ground
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1 teaspoon McCormick® Pure Vanilla Extract