Sandy_h's profile page
Recipes
Crispy Oven-Fried chicken
By sandy_h
Cooking Light January/February 2018
- 1 1 1 qt whole buttermilk
- 1 1 1 Tbsp kosher salt
- 2 2 2 tsp hot sauce (such as Tabasco)
- 3 3 3 lb assorted skinless, bone-in chicken pieces (thighs and drumsticks; breasts cut in half crosswise)
- Cooking spray
- 1 1/2 1 1/2 1/2 cups panko (Japanese breadcrumbs)
- 3/4 3/4 3/4 cup whole-wheat flour
- 2 2 1/2 oz finely grated fresh Parmigiano-Reggiano cheese (about 1/2 cup)
- 1 1 1 tsp garlic powder
- 1 1 1 tsp onion powder
- 1 1 1 tsp sweet paprika
Quick Stovetop Mac and Cheese
By sandy_h
From Cooking Light November 2018
- 4 cups whole milk
- 2 cups water
- 1 tsp kosher salt
- 1 lb uncooked brown rice macaroni or penne pasta
- 8 oz 2% reduced-fat cheddar cheese, grated (about 2 cups)
- 2 oz 1/3-less-fat cream cheese (about 1/4 cup)
- 1/2 tsp black pepper, plus more for serving
Pecan-Crusted Chicken Tenders
By sandy_h
From Southern Living March 2008
- 16 saltine crackers, finely crushed
- 1/4 cup pecans, ground
- 2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 egg white
- Vegetable cooking spray
- 1 1/2 lb chicken tenders
- 1/4 cup all-purpose flour
Apple Pancakes
By sandy_h
From Mom's recipe card
- 2 cups bisquick
- 1 cup milk
- 3 Tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 eggs
- 1 cup chopped pared apple
Cornbread Pork Casserole
By sandy_h
Rich, creamy mushroom stuffing inside moist chops makes this dish special enough to serve company
- 2 boneless pork loin chops (4-ounces each)
- 1/2 pound sliced fresh mushrooms
- 2 tablespoons all-purpose flour
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup reduced-fat sour cream
- 1 tablespoon shredded Parmesan cheese
- 2 garlic cloves, minced
- Pepper to taste
- 1/2 cup crushed corn bread stuffing
Crust Pie Pastry
By sandy_h
Southern Living November 2017
- For Single-Crust:
- 1 1/2 1 1/2 1/2 cups all-purpose flour
- 1/2 1/2 1/2 tsp salt
- 6 6 6 Tbsp cold unsalted butter, cubed
- 2 2 2 Tbsp cold shortening, cubed
- 3 to 4 3 to 4 4 Tbsp ice water
- For Double-Crust:
- 3 3 3 cups all-purpose flour
- 1 1 1 tsp salt
- 3/4 3/4 3/4 cup cold unsalted butter, cubed
- 1/4 1/4 1/4 cup cold shortening, cubed
- 4 to 6 4 to 6 6 Tbsp ice water
Grilled Turkey, Asparagus and Pecan Salad
By sandy_h
Just because it's not Thanksgiving, that doesn't mean we have to abandon combinations that work so well at the holi...
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon-style mustard, or more to taste
- 2 tablespoons chopped fresh chives (from about 30 stems)
- 1/2 teaspoon sugar, or more to taste
- Salt
- Freshly ground black pepper
- 1/4 cup olive oil
- 3/4 cup dried cranberries, coarsely chopped (about 3 ounces)
- 1 pound asparagus, woody ends trimmed
- 1 pound turkey breast cutlets (see headnote)
- 2 ounces chopped pecans (1/2 cup)
Roasted Brussels Sprouts with Mustard Dressing
By sandy_h
From Cooking Light November 2018
- 2 lb fresh Brussels sprouts, halved lengthwise (about 8 cups)
- 6 Tbsp extra-virgin olive oil, divided
- 1/2 tsp plus 3/8 tsp kosher salt, divided
- 3/4 tsp black pepper, divided
- 2 Tbsp sherry vinegar or apple cider vinegar
- 1 Tbsp grainy mustard
- 2 Tbsp chopped fresh flat-leaf parsley, divided
Spring Vegetable Pasta Alfredo
By sandy_h
Cooking Light April 2018
- 8 8 1 1/2-inch fresh asparagus, trimmed and cut into 1 1/2-inch pieces
- 8 8 8 oz fresh sugar snap peas, trimmed and halved
- 1/2 1/2 1/2 cup frozen green peas
- 4 4 4 oz uncooked whole-wheat or chickpea cavatappi or penne pasta
- 1 1 1 Tbsp olive oil
- 3 3 3 garlic cloves, minced
- 1 1/4 1 1/4 2% cups 2% reduced-fat milk
- 1 1 1 tsp all-prupose flour
- 3 3 3 oz cream cheese
- 1 1 1 tsp kosher salt
- 1/2 1/2 1/2 tsp black pepper
- 2 2 2 cups arugula (about 2 oz)
- 2 2 1/2 oz pecorino Romano cheese, shaved (about 1/2 cup)