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Recipes
Whole Baby Snapper and Green Sauce
By nanarose
Jane and Jeremy Strode, Cooking Light JULY 2010
- 3 whole baby snapper (about 12 ounces each), cleaned
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon kosher salt
- 1 lemon, cut into 1/8-inch-thick slices
- Cooking spray
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 2/3 cup loosely packed fresh mint leaves
- 1/4 cup loosely packed fresh dill
- 1/4 cup loosely packed fresh basil leaves
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons capers
- 4 anchovy fillets
- 3 garlic cloves, peeled
Spanish Stew Chicken Thighs
By nanarose
Address: 100% Money-Back Guarantee: You must be pleased, or you may cancel any time during the life of your subscr...
- 2 tablespoons EVOO
- 8 skinless, boneless chicken thighs (2 lbs.)
- Salt and pepper
- 1/2 pound cured chorizo, chopped
- 1 red mild frying or bell pepper, chopped
- 2 - 3 small ribs celery with leafy tops, chopped
- 1 onion, chopped
- 4 cloves garlic, thinly sliced
- 1 jalapeno or fresno chile pepper, thinly sliced
- 1/4 cup dry sherry or white wine
- 1 (15 oz.) diced or crushed tomatoes
- 1 1/2 cups chicken stock
- 1/2 cup flat-leaf parsley
- 1/4 cup sliced pimiento- stuffed olives
- Crusty bread, for mopping
Apricot-Vanilla Clafoutis
By nanarose
1. Preheat oven to 375 degrees F
- Nonstick cooking spray
- 1 vanilla bean, split lengthwise
- 1 cup evaporated low-fat milk
- 3 eggs
- 1/3 cup white whole wheat flour or all-purpose flour
- 1/4 cup granulated sugar*
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 12 ounces ripe, yet firm, fresh apricots, sliced
- 1 teaspoon powdered sugar
Penne with Chickpeas, Feta, and Tomatoes
By nanarose
David Bonom, Cooking Light MARCH 2010
- 8 ounces uncooked penne (tube-shaped pasta)
- 2 tablespoons olive oil
- 1/2 cup chopped shallots
- 3 garlic cloves, minced
- 1/2 cup chopped red bell pepper
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 3 cups halved cherry tomatoes
- 3/4 cup (3 ounces) crumbled feta cheese
- 1/3 cup small fresh basil leaves
- 1/4 teaspoon salt
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon freshly ground black pepper
Babaganoush
By nanarose
Prick eggplant with a fork and place on a cookie sheet lined with foil
- 1 large eggplant (about 1 pound)1 glove garlic, minced1/4 teaspoon salt1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish2 tablespoons tahini2 tablespoons lemon juice
Beet and Apple Salad
By nanarose
Toss 2 thinly sliced apples, 4 thinly sliced celery stalks (with leaves) and 1 minced shallot in a bowl with the ju...
Chicken and Bean Burritos
By nanarose
Kate Parham, Cooking Light JUNE 2012
- 3/4 pound chicken breast tenders, cut into 1-inch pieces
- 1/2 cup prechopped onion
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons canola oil
- 1/2 cup lower-sodium canned black beans, rinsed and drained
- 1 garlic clove, minced
- 2 (10-inch) flour tortillas
- 1 ounce preshredded Monterey Jack cheese (about 1/4 cup)
- Cooking spray
- 1/2 cup pico de gallo
- 1/4 cup reduced-fat sour cream
Cheesy Chicken & Rice Casserole
By nanarose
Makeovers add your rating Add a comment Makes: Add to My Recipes mixed vegetables Directions Heat the oven t...
- 1 10 3/4 ounce can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
- 1 1/3 cups water
- 3/4 cup uncooked regular long-grain white rice
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 2 ounces mixed vegetables
- 4 skinless, boneless chicken breast half (about 1 pound)
- 1/2 cup shredded cheddar cheese
Chocolate Chip Cookie Dough Balls
By nanarose
Directions For the cookie dough balls: In an electric mixer, beat the butter, granulated sugar, brown sugar, apple...
- 2/3 cup (1 1/3 sticks) butter, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1/4 cup applesauce
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup mini semisweet chocolate chips
- 12 ounces dark chocolate wafers or semisweet chocolate chips
- 6 blocks chocolate-almond bark, such as CandyQuik
Roasted Cauliflower, Chickpeas, and Olives
By nanarose
Julianna Grimes, Cooking Light MARCH 2010
- 5 1/2 cups cauliflower florets (about 1 pound)
- 24 green Spanish olives, pitted and halved
- 8 garlic cloves, coarsely chopped
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 3 tablespoons olive oil
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 3 tablespoons fresh flat-leaf parsley leaves