Simple By Cindy

Linguine with Clams

Nov. 2
2015

This dish is always a crowd-pleaser.

The butter and the garlic make it smooth and enticing. It is great dish for anytime of the year.

But the best thing about it is that it is crazy easy and you can whip it up very fast!

Just make sure you get all the grit off the clams. This is the part that will take the most time. It is important, no one likes to take a bite with those little bits of hard dirt-like pieces (don’t you just hate that?).

Don’t forget the bread for dipping, you will want to savor every bit of this delicious broth!

Ingredients for the Clams

4 lbs. fresh clams
2 tbsp. olive oil
5 cloves of garlic, chopped
1 small onion, chopped
1 cup of good white wine
1 cup of chicken or vegetable broth
Juice of 1 lemon
4 tbsp. unsalted butter
2 tbsp. of fresh parsley, chopped
3 tbsp. fresh oregano, chopped
1 tbsp. kosher salt
1/2 tbsp. pepper

Place clams in a large bowl of cold water. Let sit for about 10 minutes so the grit from the clams will fall to the bottom. Take clams out of water carefully without disturbing the sediment on the bottom of the bowl. Rinse and rub clams under water to further remove any dirt. Toss out any clams that are not opened.

In a large pot, heat olive oil and butter over medium heat.

Place chopped onions in and cook until translucent, about 7-8 minutes.

Add garlic and saute for 1 minute.

Add white wine and let it cook down for 3-4 minutes.

Pour chicken broth into pan and add the lemon juice, parsley, oregano, salt and pepper. Bring to a boil and add clams. Cover with a tight lid and let cook for 7-9 minutes until you see the clams have opened up. Take clams out of broth and set aside.

Ingredients for the Linguine

1 lb. linguine
4 tbsp. kosher salt

Cook pasta according to the directions minus 3 minutes.

Add pasta to the clam broth. Let cook for 2-3 minutes, mixing often.

Place clams back into the pot just until they ae hot enough.

A friend gave this to me for my birthday.

How thoughtful was that? Thank you Julie!

It’s that simple!

Fusilli with Salmon and Roasted Garlic

Oct. 21
2015

This is another delicious, light pasta from Giada DeLaurentis. I chose it because the ingredients are simple and I thought they would blend together wonderfully. Turns out, I was right!

I have made this dish many times, often for my friends and family. It always got rave reviews. So now I am sharing it and hoping you will try this recipe.

As Giada mentions, “it may seem like a lot of garlic, but because it is roasted, it contributes a mellow, nutty flavor that goes beautifully with the salmon”. I promise the garlic is mellow, and you will be able to kiss whomever you want afterward!

Send me your comments and let me know how you liked it. I would love to hear from you!

I will be going on vacation until October 31, so I will not be posting until I return. There will be many interesting experiences to share with you when I get back. Looking forward to it!

Ingredients for the Fusilli

2 whole heads of garlic (roasted)
2 tbsp. olive oil
1 pound of fusilli pasta
1/2 cup white wine
1 cup of chicken broth
1 pound of salmon (skinless), cut into 1 inch cubes
Zest and juice of 1 lemon
1 tbsp. fresh rosemary (or 1/2 tbsp. dried)
2 tbsp. extra-virgin olive oil
2 tbsp. drained capers
1/2 tsp. kosher salt (plus 1/2 tsp. set aside)
1/2 tsp. pepper (plus 1/2 tsp. set aside)

Preheat the oven to 400.

Cut the heads of the garlic in half crosswise and place on a sheet of aluminum foil. Drizzle with the olive oil and season with salt and pepper. Fold the foil up and around the garlic, making sure it stays flat. Fold the edges to seal in a tight packet. Place in the oven and roast until soft, around 60 minutes. Let the garlic cool slightly, then squeeze the cloves out of the skin. Mash half off the roasted garlic into a paste with the back of a fork. Set aside the other half.

Bring a large pot of water to a boil. Salt the water generously and add the pasta. Cook until tender but firm to the bite, stirring occasionally about 8-10 minutes. Drain and set aside.

Combine the wine and the chicken broth in a large, heavy skillet and bring to a simmer. Add the mashed roasted garlic and stir to dissolve. Simmer uncovered for 4 minutes. Add the salmon, cover and simmer for 4 more minutes.

Remove from the heat and add the remaining whole roasted garlic, the lemon zest and juice, rosemary and the cooked pasta. Stir to combine.

Add the extra-virgin olive oil, capers 1/2 tsp. salt and 1/2 tsp. pepper and stir once more.

It’s that Simple!

Shelley’s Noodle Pudding

Oct. 19
2015

I have so many recipes from my sister-in-law Shelley this blog should be called Simple By Cindy and Shelley! This is one of the recipes she gave me when I first got married and I have been making it ever since.

I know this is another noodle pudding recipe, but I promised to share all of my favorites and this one is near the top of my list! During the holidays, three of my friends made it and told me it got rave reviews!

The combination of these ingredients is scrumptious! It is great for a brunch or as a dessert! Another great recipe that you can prepare the night before and heat it up the day you are going to serve it!

Ingredients for the Noodle Pudding

6 eggs
1/1/2 cups sugar
1 lb. creme cheese (2 8 0z. packages)
1-pint sour cream
1/2 lb. cottage cheese (8 oz.)
1/2 lb sweet butter (2 sticks)
1 pkg. wide noodles
1/2 cup of sugar and 1 cup of cornflake crumbs combined

Soften butter and cream cheese. (You can put each of them in the microwave for 25 seconds).

Boil noodles 3 minutes less than the time suggested on the package. Drain.

Using a blender, beat eggs, sugar, cream cheese, butter, sour cream and cottage cheese. Transfer to a bowl.

Mix in noodles.

Place in a baking pan. Sprinkle with cornflake crumb and sugar mixture. (use all of it).

Refrigerate overnight.

The next day preheat oven to 350.

Uncover and bake for 1 1/2 hours.

It’s that simple!

Honey Mustard Chicken and Roasted Potatoes

Oct. 16
2015

This dinner takes no time at all. The ingredients are simple. You may have them all in your pantry, so no need to stop at the supermarket on your way home! That is already one reason to make this dinner!

The key that makes this chicken so great is to brown the skin before you place it in the oven. This ensures a perfect, crispy skin that will not be soggy when you are finished baking it. The honey mustard sauce is simple, yet adds a wonderful boost of flavor.

The potatoes, well they are just plain easy. Let’s face it. Just cut them, toss with olive oil salt and pepper. Make sure to place them white side up before roasting. This allows the tops to brown and caramelize, which always tastes fantastic. As Anne Burrell always says “brown is good”. She is right, it always is!

Today’s Hint: Always make sure you do not put too many pieces of chicken in the pan to brown. Overcrowding the pan will make the chicken steam and not brown.

Ingredients for the Chicken

5 bone-in, skin-on chicken thighs
1/4 cup of olive oil
2 tbsp. grain mustard
2 tbsp. honey
Juice of 1/2 lemon
1/2 tbsp.Kosher salt
1 tsp. pepper

Preheat oven to 350.

Pat chicken thighs dry. Sprinkle liberally with salt and pepper.

Place olive oil in a pan (that can transfer to the oven) on the stove on medium heat.

When the oil is hot, place chicken in the pan skin side down. Set your timer for 7 minutes. After 7 minutes, check thighs. The skin should be golden brown. You may need to adjust time. If you do, set the timer for 1-minute increments. Turn chicken over and cook for another 5 minutes. When done, pour out the fat from the chicken with the exception of about 1 tablespoon. remove pan from heat.

Mix together the grain mustard, honey and lemon juice. Pour over thighs so they are covered well and place pan in the oven. Bake for 20 minutes.

Ingredients for the Potatoes

1 pound of small red potatoes
1/4 cup of olive oil
1/2 tbsp. kosher salt
1 tsp. pepper

Preheat oven to 500.

Cut potatoes in half. Combine with olive oil, salt and pepper. Place in baking pan (or aluminum) white side up.

Roast for 45-55 minutes until golden brown.

It’s that simple!

Spinach Balls

Oct. 14
2015

When I first met my friend, Jennifer, she and I shared stories about our family holidays. The warmth in which she conveyed these special occasions and how her family cooked and prepared their dinners was inspiring.

I just knew that she had some great recipes to share. When I asked her for one, she did not disappoint me.

This spinach ball appetizer is wonderful! I made it for Thanksgiving last year and it was a big hit! I have prepared it many times since then, and it always gets rave reviews. With her permission, I am sharing it with you today!

You really should make this for your next family gathering! I know everyone will love it! You can make them in advance and freeze them! Take them out the day of your occasion, heat them up and serve!

Just to let you know, I have a lot of “ball” appetizer recipes that I will be posting before Thanksgiving. I am not apologizing, as they are all delicious. Remember I made that promise to share!

This is one of my favorites and a must try!

Thank you Jennifer!

Ingredients for the Spinach Balls

4 (8 0z.) boxes frozen chopped spinach, cooked and drained well
6 cups (1 pkg.) Pepperidge Farm Herb flavored stuffing crumbs
1 large onion, diced
8 eggs, slightly beaten
1 cup Parmesan cheese
1 1/2 cup melted butter (2 1/2 sticks)
1 tsp. dried thyme (6 sprigs fresh)
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper

Mix together all of the ingredients Place in refrigerator for 3-4 hours or overnight. (Mix can also be frozen for later use).

Preheat oven to 350.

Roll mixture into 1 inch balls.

Cook on an ungreased cooking pan.

Bake for 7-10 minutes until lightly brown.

You can freeze the cooked spinach balls in single layers.

Take them out the day you are serving them and heat in oven at 350 for 15 minutes.

It’s that simple!