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Recipes
Ciabatta Cheese Steaks with the Works
By Cindy
Leave the steaks on the counter, to take chill off, while the grill or grill pan heats up to medium-high
- 4 flat iron steaks, 6 to 8 ounces each
- Extra-virgin olive oil, for coating, plus 2 tablespoons
- Grill seasoning
- 3 cubanelle peppers, (Italian mild frying peppers) seeded and thinly sliced
- 1 clove garlic, peeled and crushed
- 1 large onion, thinly sliced
- 1/4 cup hot pepper rings (sometimes labeled banana pepper rings), drained, NOT pepperoncini, sliced yellow or red hot peppers in a jar
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- Salt and freshly ground black pepper
- Nutmeg, freshly grated
- 2 cups grated provolone cheese
- 2 loaves ciabatta, about 12 inches long
Chicken Cutlets Milanese with Butter Beans and Gnocchi
By Cindy
Bring a large pot of water to a boil and salt it
- Salt and pepper
- Two 8-ounce pieces skinless, boneless chicken breast (8 ounces each)
- 2/3 cup instant polenta or cornmeal
- 3/4 cup grated Parmigiano Reggiano cheese
- Flour, for dredging
- 1 large egg
- 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
- 12 ounces gnocchi pasta
- 3 tablespoons butter, cut into small pieces
- One can butter beans (15 ounces), rinsed
- 2 sprigs rosemary, leaves chopped 1 pint cherry tomatoes, halved
- 2 cups arugula leaves
- Juice of 1 lemon
Iced Mocha Frappe
By Cindy
In a heat-proof bowl or pitcher, add the coffee, hot chocolate mix, and sugar
- 4 cups brewed coffee, hot
- 4 (1-ounce) packages hot chocolate mix (3/4 cup mix)
- 4 tablespoons sugar
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- Whipped cream, for serving
Ravioli with Spicy Sage Butter
By Cindy
Bring a large pot of salted water to a boil over high heat
- 1 pound ricotta and spinach ravioli
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 16 fresh sage leaves, chopped
- 1/2 teaspoon paprika
- 3/4 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons kosher salt
- 1/2 cup grated pecorino romano
Tiramisu
By Cindy
Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for a...
- 6 extra-large egg yolks, at room temperature
- 1/4 cup sugar
- 1/2 cup good dark rum, divided
- 1 1/2 cups brewed espresso, divided
- 16 to 17 ounces mascarpone cheese
- 30 Italian ladyfingers, or savoiardi
- Bittersweet chocolate, shaved or grated
- Confectioners' sugar, optional
Brown Butter Risotto with Lobster
By Cindy
Bring a medium saucepan of salted water to a boil over medium-high heat
- 1 pound (about 2 medium) frozen lobster tails, thawed
- 4 1/2 cups reduced-sodium chicken stock
- 4 tablespoon butter, at room temperature
- 1 cup finely chopped onion
- 1 1/2 cups Arborio rice
- 1/2 cup brandy
- 1/2 cup grated Parmesan
- 1/4 cup chopped fresh chives
- Kosher salt and freshly ground black pepper
Chef Jamika's Sweet Potato Praline Cheesecake
By Cindy
step 1 ingredients instructions For the Crust: Spray 9-inch spring form cake pan with cooking spray
- For the Crust:
- 2 cups Graham cracker crumbs
- 2 tablespoons Sugar
- 1/2 cup Melted unsalted butter
- For the Filling:
- 16 ounce Reduced Fat Cream Cheese (at room temperature)
- 1/2 cup Light Brown Sugar
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1 teaspoon Orange Zest
- 2 tablespoon Vanilla Extract
- 3 Eggs
- 1/4 cup Light Sour Cream
- 1 cup Smashed Sweet Potatoes
- For the Praline Topping:
- 1/2 cup Coarsely Chopped Pecans
- 1 tablespoon Butter
- 2 tablespoons White Sugar
- 1/4 cup Brown Sugar
- 1/2 cup Heavy Cream
Grilled Chicken-and-Bacon Mac ‘n’ Cheese
By Cindy
Preheat oven to 375 °F. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bak...
- 6 slices good-quality smoky bacon, such as apple-wood smoked bacon
- Salt and pepper
- 1 pound whole wheat, short-cut pasta
- 2 pieces skinless chicken breasts, lightly pounded
- EVOO – Extra Virgin Olive Oil, for drizzling
- 1/2 teaspoon sweet smoked paprika
- 4 tablespoons butter
- 1 large onion, quartered lengthwise and very thinly sliced
- 2 rounded tablespoons flour
- 1/2 cup cloudy apple cider or chicken stock
- 2 cups whole milk
- 2 tablespoons chopped fresh thyme
- Freshly grated nutmeg, to taste
- 1 1/2 cups shredded extra-sharp white cheddar cheese
- 1 cup shredded Gruyere cheese
- Chopped flat-leaf parsley or celery greens, for garnish
Sloppy Dawgs
By Cindy
Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 1 pound hot dogs, beef pork, turkey or tofu, chopped or thinly sliced
- 1 medium onion, finely chopped
- 1 small red bell pepper, finely chopped
- 2 tablespoons tomato paste
- 3 tablespoons brown sugar
- 1 tablespoon red wine vinegar (eyeball the amount)
- 1 tablespoon Worcestershire sauce (eyeball the amount)
- 1 8-ounce can tomato sauce
- Salt and pepper
- 4 crusty split-top hot dog rolls, toasted and lightly buttered
- Suggested garnishes: chopped tomatoes, chopped pickles and yellow mustard
Paula's Italian Pasta Salad
By Cindy
Bring a large pot of salted water to a boil over medium heat
- 1/2 teaspoon salt, plus more for seasoning
- 1 pound bow tie pasta
- 1 cup store-bought balsamic vinaigrette dressing
- 1/4 cup mayonnaise
- 1 tablespoon sugar
- 2 cups halved cherry tomatoes
- 1 (4-ounce) can sliced mushrooms, drained
- 2/3 cup pitted kalamata olives
- 1/2 diced green bell pepper
- 1/2 teaspoon freshly ground black pepper
- Grated Parmesan, for topping