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Recipes
Brussels Sprouts with Pancetta & Rosemary
By smleonard
In covered 5- to 6-quart saucepot, heat 3 quarts water and 1 teaspoon salt to boiling on high
- Salt and pepper
- 3 container(s) (10 ounces each) Brussels sprouts
- 1 tablespoon(s) olive oil
- 2 ounce(s) pancetta, chopped
- 1 teaspoon(s) chopped fresh rosemary
- 1/4 cup(s) pine nuts (pignoli), toasted
S'mores Bars
By smleonard
For the Crust: Adjust an oven rack to the middle position adn heat the oven to 375 degrees
- Crust
- 3/4 cup graham cracker crumbs (5 whole crackers, broken into rough pieces and processed in a food processor until uniformly fine)
- 2/3 cup unbleached all purpose flour
- 1/3 cup confectioners' sugar
- 1/2 teaspoon salt
- 7 tablespoons unsalted butter, cold, cut into 1-inch pieces
- Filling
- 12 ounces semisweet chocolate morsels
- 1/3 cup heavy cream
- 2 cups minature marshmallows
Sangria Ice Pops
By smleonard
In 4-quart saucepan, boil wine, plums, apples, and pear on high 12 to 15 minutes or until reduced by half
- In 4-quart saucepan, boil wine, plums, apples, and pear on high 12 to 15 minutes or until reduced by half.
- In 1-quart pan, boil water and sugar on high 2 minutes or until sugar dissolves. Cool.
- Transfer wine mixture to large bowl; stir in orange, juices, sugar syrup, and corn syrup. Cover; refrigerate 4 hours or up to 2 days.
- Place ice-pop molds in freezer 1 hour before filling.
- Pour fruit mixture through strainer set over pitcher; discard solids. Pour liquid into molds, leaving 1/4 inch at the top of each; freeze 4 hours or until solid.
- Dip molds in lukewarm water to loosen ice pops before pulling them out.
- Read more: Sangria Ice Pops Recipe - Good Housekeeping
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- Visit us at GoodHouseKeeping.com
Jamaican Pork Tenderloin
By smleonard
In a food processor, combine the orange juice, soy sauce, lemon juice, oil, onion, green onions, jalapeno, thyme, s...
- 1/3 c. orange juice
- 1/3 c. reduced-sodium soy sauce
- 3 tbsp. lemon juice
- 2 tbsp. olive oil
- 1 large onion, chopped
- 1 c. chopped green onions
- 1 jalapeno pepper
- 3 tbsp. minced fresh thyme or 2 tsp. dried thyme
- 3/4 tsp. salt
- 3/4 tsp. each ground allspice, cinnamon and nutmeg
- 1/4 tsp. ground ginger
- 1/4 tsp. pepper
- 2 pork tenderloins (1 lb. each)
Double Apple Muffins
By smleonard
For the topping, combine the flour, brown sugar and cinnamon in a bowl
- BROWN SUGAR TOPPING
- 1/3 cup flour
- 1/3 cup firmly packed brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons butter, chilled and chopped
- MUFFINS
- 2 cups flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 cup vegetable oil
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/3 cup sugar
- 1/3 cup firmly packed brown sugar
- 1 egg, beaten
- 1 cup applesauce
- 1 cup chopped peeled apple
Chicken Bolognese
By smleonard
Heat large covered saucepot of salted water to boiling on high
- 12 oz linguine or fettucine
- 4 tsp olive oil
- 1 lb ground chicken breast
- Salt and pepper
- 2 medium carrots, chopped
- 2 medium stalks celery, chopped
- 1 large onion (10 to 12 oz), chopped
- 1 clove garlic, crushed with press
- 1 can (28 oz) crushed tomatoes
- 1/2 cup reduced fat (2%) milk
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup loosely packed fresh parsley leaves, chopped
Healthier Spinach and Artichoke Dip
By smleonard
Whisk flour and milk in a large saucepan until blended; stir in onion, bell pepper, and garlic
- 1/4 cup all-purpose flour
- 3-1/2 cups protein and calcium fortified nonfat milk, such as Skin Plus
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped red bell pepper
- 2 teaspoons minced garlic
- 1 cup grated Romano cheese
- 1 cup (about half a 1-pound bag) frozen chopped spinach (thawed, squeezed dry)
- 1/2 cup frozen artichoke hearts, thawed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 plum tomato (diced)
- 4 ounces tortilla chips
- A few shavings of Parmesan cheese (optional) for garnish
Classic Hash Browns
By smleonard
Toss fully dried grated potatoes with salt and pepper in a medium bowl
- 1 pound high-starch potatoes, such as russets or Idahos, peeled, washed, dried, grated coarse, and squeezed dry (1-1/2 cups loosely packed grated potatoes)
- 1/4 teaspoon table salt
- Ground black pepper
- 1 tablespoon butter
Crispy Rosemary Chicken
By smleonard
Preheat oven to 400 degrees F
- 3/4 c. Post Grape-Nuts Cereal
- 1/2 tsp. garlic salt
- 1/2 tsp. dried rosemary leaves, crushed
- 1/8 tsp. pepper
- 4 small boneless skinless chicken breast halves (1 lb.)
- 1 tbsp. vegetable oil
Hearty Beef Stew
By smleonard
Dry beef with paper towels, then season with salt and pepper
- 5 lb. boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes
- salt and pepper
- 3 tbsp. vegetable oil
- 4 medium onions, chopped fine
- 1 (6-oz.) can tomato paste
- 2 c. low-sodium chicken or beef broth
- 3 tbsp. soy sauce
- 1 lb. carrots, peeled and cut into 1-inch pieces
- 1 lb. parsnips, peeled and cut into 1-inch pieces
- 1 lb. red potatoes, cut into 1-inch pieces
- 1 1/2 tsp. minced fresh thyme
- 2 bay leaves
- 2 tbsp. minute tapioca
- 2 c. frozen peas, thawed