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Recipes
Grilled Ginger-Lime Shrimp
By mistiwb
cooking light
- 1/2 * 1/2 cup fresh cilantro leaves
- 1/4 * 1/4 cup thinly sliced green onions
- 2 * 2 tablespoons chopped peeled fresh ginger
- 1 * 1 tablespoon fresh lime juice
- 1 * 1 tablespoon canola oil
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon dark sesame oil
- 4 * 4 garlic cloves, chopped
- 1 * 1 jalapeño pepper, seeded and chopped
- 1 1/2 * 1 1/2 pounds large shrimp, peeled and deveined (about 32 shrimp)
- * Cooking spray
Pico de Gallo Pilaf
By mistiwb
Heat the extra-virgin olive oil in a sauce pot over medium heat
- # 1 tablespoon extra-virgin olive oil
- # 1/2 cup orzo pasta
- # 1 cup white rice
- # 2 cups chicken broth or vegetable broth
- # 4 plum tomatoes, halved, seeded and finely chopped
- # 1 small onion, red or white, finely chopped
- # 1 jalapeno pepper, seeded and finely chopped
- # A handful cilantro leaves, finely chopped
- # 1 lime, zested and juiced
Chicken Enchilada Casserole
By mistiwb
cooking light
- Cooking spray
- 4 bone-in chicken thighs, skinned
- 1/3 cup chopped fresh cilantro, divided
- 1 cup frozen corn kernels, thawed
- 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups chopped onion, divided
- 6 garlic cloves, minced and divided
- 1 cup fat-free, lower-sodium chicken broth
- 2/3 cup salsa verde
- 1/4 cup water
- 2 tablespoons chopped pickled jalapeño pepper
- 9 (6-inch) corn tortillas
- 1/4 cup (1 ounce) shredded sharp cheddar cheese
Spiced Squash with Brown Butter Glaze
By mistiwb
rr
- 6 * 6 tablespoons butter
- 2 1/2 * 2 1/2 tablespoons brown sugar
- 1/2 * 1/2 teaspoon chinese five-spice powder
- 1/4 * 1/4 teaspoon coarse salt
- 2 * 2 large acorn squash (about 2 1/2 pounds), quartered lengthwise and seeded
Italian-Seasoned Roast Chicken Breasts
By mistiwb
cooking light
- # 1 tablespoon chopped fresh rosemary
- # 1 teaspoon grated lemon rind
- # 2 tablespoons fresh lemon juice
- # 4 teaspoons extra-virgin olive oil
- # 1/2 teaspoon fennel seeds, crushed
- # 1/2 teaspoon salt
- # 1/4 teaspoon freshly ground black pepper
- # 3 garlic cloves, minced
- # 4 bone-in chicken breast halves (ab
Shrimp Fried Rice
By mistiwb
# In a medium saucepan, bring the rice and 2 cups water to a boil; lower the heat, cover and simmer until the wa...
- 2 * 2 cups long-grain rice, rinsed
- 6 * 6 tablespoons extra-virgin olive oil
- 1 * 1 pound large shrimp, peeled and deveined
- One * One 8-ounce bag sugar snap peas, trimmed
- * Salt and pepper
- 1/2 * 1/2 bunch scallions (3 to 4), green and white portions thinly sliced separately
- 3 * 3 cloves garlic, finely chopped
- 4 * 4 large eggs, beaten
- One * One 10-ounce bag frozen peas and carrots, thawed
Moroccan Lamb Stew
By mistiwb
RR
- 2 tablespoons vegetable oil
- 3/4 pound lamb sausage, casing discarded
- 1 onion, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- One 14.5-ounce can diced tomatoes
- One 14.5-ounce can chickpeas, rinsed
- 2 tablespoons chopped parsley
- One 10-ounce box couscous
Two Chile-Lime Chicken
By mistiwb
rr Grilling the entire bird is the ultimate flavor bomb—cooking meat on the bone keeps things juicy while the s...
- 4 * 4 cloves garlic, chopped
- * Salt
- 2 * 2 teaspoons ground ancho chile or chili powder
- 1 * 1 canned chipotle chile in adobo sauce, finely chopped, plus 2 tablespoons sauce
- 1 * 1 teaspoon sweet smoked paprika
- * Juice of 1 lime
- One * One 3 1/2-pound chicken, butterflied
Caramel Fudge Brownies
By mistiwb
The original recipe has coconut shreds on top
- 6 * 6 ounces semisweet chocolate, chopped (about 1 cup)
- 6 * 6 tablespoons unsalted butter
- 1 * 1 cup sugar
- 2 * 2 large eggs
- 1/2 * 1/2 cup flour
- 1/4 * 1/4 cup unsweetened cocoa powder
- 1/4 * 1/4 teaspoon salt
- 1 * 1 cup chewy caramel candies (20 candies), unwrapped
- 1 * 1 teaspoon milk
Rosemary Pork Roast
By mistiwb
Place roast in a large resealable plastic bag or glass container
- 3 1/2 pounds boneless pork loin roast
- 1/2 cup chopped green onions
- 2 1/4 cups chicken broth, divided
- 1/4 cup cider or red wine vinegar
- 2 tablespoons olive or vegetable oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/4 teaspoon pepper
- 1 teaspoon salt, optional
- 2 tablespoons cornstarch
- 1/4 cup cold water