Cindy's profile page
Recipes
Oven Fries
By Cindy
Preheat the oven to 400 degrees F
- 3 large baking potatoes, peeled
- 2 tablespoons vegetable oil
- 1 teaspoon white sugar
- 1/2 teaspoon paprika
- Kosher salt
Outside-In Pizza Panini
By Cindy
Preheat a panini grill or a heavy-bottomed pan over medium heat
- 1 large, store-bought focaccia, round or square
- 1 jar roasted red peppers
- 1 large ball fresh mozzarella, thinly sliced
- A couple pinches dried oregano
- 10 About 10 sprigs fresh basil
- 1 small bag sliced pepperoni
- 1 cup sliced black olives
- 10 slices provolone
- 2 to 3 plum tomatoes, sliced
- Salt and freshly ground black pepper
- 1 small white or red onion, sliced
Deep-Dish Apple Pie
By Cindy
1. In a large bowl, combine the apples, lemon juice, ¾ cup sugar, ¼ cup flour, cinnamon, nutmeg, allspice...
- 4 pounds Granny Smith apples, peeled, cored, and sliced
- 2 tablespoons fresh lemon juice
- 3/4 cup plus 3 tablespoons sugar, divided
- 1/4 cup plus 2 tablespoons all-purpose flour, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- ¹⁄8 teaspoon ground allspice
- ¹⁄8 teaspoon salt
- 1 recipe Sweet Pie Dough (recipe follows)
- 1 large egg, lightly beaten
- 1 tablespoon water
Stuffed Potato Skin Skillet Hash with Fried Eggs
By Cindy
Preheat the oven to 400 degrees F
- Homemade Maple Sausage:
- 2 russet potatoes
- Olive oil
- Kosher salt and freshly cracked black pepper
- Homemade Maple Sausage, recipe follows
- 8 ounces button mushrooms, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno, seeded and minced
- 4 scallions, white and light green parts, reserving dark green tops for garnish
- 2 tablespoons (1/4 stick) unsalted butter
- 4 large eggs
- 1 cup grated mild Cheddar
- Chive Sour Cream, recipe follows
- 1 pound ground pork
- 2 tablespoons maple syrup
- 2 teaspoons chopped fresh sage
- 2 teaspoons salt
- 1 teaspoon fennel seeds
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon crushed red pepper
- Chive Sour Cream:
- 1 cup sour cream
- 1/4 cup chopped chives
- Kosher salt and freshly cracked black pepper
Parmesan Fish Sticks
By Cindy
Fish sticks Dipping Sauce For the Fish Sticks: Preheat the oven to 450 degrees F
- 1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
- 1/2 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 egg whites
- 1 cup grated Parmesan
- 1 cup seasoned bread crumbs
- Olive oil, for drizzling
Clams Casino Bread Pizza
By Cindy
Preheat oven to 375ºF. For breadcrumb topping, heat oil in a small pan, about 2 tablespoons
- For the Breadcrumbs:
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 2 tablespoons butter
- 4 flat anchovy filets
- 4 cloves garlic, minced
- 3/4 cup panko breadcrumbs
- 1/2 cup flat-leaf parsley leaves, a couple small handfuls, finely chopped
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Black pepper
- For the Clam Topping:
- 8 slices good quality bacon
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1 Fresno chili pepper, seeded and finely chopped or 1 teaspoon crushed red pepper flakes
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons fresh thyme, chopped
- 2 10-ounce cans whole baby clams, drained and chopped, reserve 1/2 cup clam juice
- 1/2 cup dry white wine or 1/3 cup dry vermouth
- 2 tablespoons butter
- 1 lemon, 1 tablespoon juice plus 4 small wedges
- 1 pound fresh mozzarella or mild provolone, shredded
- 1 14- to 16-inch loaf ciabatta bread, halved lengthwise then across, creating 4 bread pizza crusts
Risotto in a Lemon Cup
By Cindy
Directions In a medium saucepan bring the broth and 1/2 cup water to a simmer
- 2 cups low-sodium chicken broth
- 2 tablespoons butter, plus 1 tablespoon
- 1 large shallot, diced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 2 tablespoons grated Parmesan, plus 2 tablespoons
- 2 tablespoons mascarpone cheese
- 1/2 a lemon, zested amd juiced
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 6 lemons, for serving
Slow Cooker Meatball and Tortellini Soup
By Cindy
Pour beef broth in slow cooker and add beans (do not drain), diced tomatoes (do not drain), onion, garlic, celery, ...
- 1/2 bag of frozen Italian Meatballs (1 pound)
- 1 bag (1 pound) frozen cheese tortellini
- Beef Broth (32 oz.)
- 1 can (15.5 oz) Cannellini Beans
- 1 can (14.5 oz.) Italian Diced Tomatoes (has basil, garlic & oregano in it)
- 1 small yellow onion, finely diced
- 2-3 cloves garlic, minced
- 2 stalks celery, finely diced
- 1/2 tbsp. Italian Seasoning
- Salt & Pepper, to taste
- Grated Parmesan Cheese
Well-Dressed Salmon
By Cindy
On a cutting board, dice cucumber into 1/4-inch pieces - to peel or not to peel is up to you
- 1/2 seedless cucumber
- 2 small plum tomatoes
- 1 shallot or 1/4 red onion, finely chopped, divided
- 2 tablespoons Dijon mustard
- 2 tablespoons sugar
- 1/4 cup white wine vinegar
- 1/2 cup extra-virgin olive oil, plus a drizzle
- 1/4 cup finely chopped fresh dill
- Salt and freshly ground black pepper
- 4 (6-ounce) skinless salmon fillets
- Seafood seasoning (recommended: Old Bay)
Roasted Rosemary Turkey Breast
By Cindy
Preheat the oven to 325 degrees F
- 1/4 cup unsalted butter, softened
- 2 tablespoons fresh rosemary leaves, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 2 1/2 teaspoons dry mustard
- 1 teaspoon orange zest
- Salt and freshly ground black pepper
- 1 (6-pound) fresh turkey breast, on the bone, rinsed and patted dry
- 2 stalks celery, cut into 2-inch pieces
- 2 small carrots, peeled and cut into 2-inch pieces
- 2 small onions, peeled and quartered