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Recipes
Spiced Pork with Bourbon Reduction Sauce
By nanarose
Nancy Hughes, Cooking Light APRIL 2006
- 1/2 cup bourbon
- 1/4 cup packed dark brown sugar
- 1/4 cup low-sodium soy sauce
- 3 tablespoons cider vinegar
- 1 1/2 teaspoons bottled minced garlic
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon salt
- 1 (1-pound) pork tenderloin, trimmed
- Cooking spray
Chocolate Cookie Bark
By nanarose
ADD peanut butter to white chocolate; mix well
- 2 Tbsp. PLANTERS Creamy Peanut Butter
- 1 pkg. (6 squares) BAKER'S White Chocolate, melted
- 10 OREO Cookies, coarsely crushed, divided
- 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted
Raspberry Thumbprint Cookies
By nanarose
Lisa Bell, Cooking Light MAY 2007
- 3/4 cup (3 ounces) grated almond paste
- 2/3 cup sugar
- 5 tablespoons butter, softened
- 1/4 teaspoon vanilla extract
- 1 large egg white
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
- 1/4 teaspoon salt
- 6 tablespoons Raspberry Refrigerator Jam
Deviled Portuguese Grilled Lobsters
By nanarose
See how to prepare live lobster Prepare the lobsters
- 4 1 1/2-pound live lobsters
- 12 tablespoons unsalted butter
- 1/4 cup extra-virgin olive oil
- 1/3 pound linguica (Portuguese sausage), finely chopped
- 6 cloves garlic, chopped
- 1 3/4 cups panko (coarse Japanese breadcrumbs)
- 1/4 cup chopped fresh parsley, plus more for garnish
- 3 tablespoons minced chives
- Juice of 1 lemon, plus lemon wedges for garnish
- Kosher salt and freshly ground pepper
Green Chile Tamale Pie
By nanarose
Mark Bittman, Cooking Light MARCH 2011
- 1 cup masa harina
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon ground red pepper
- 1 cup boiling water
- 1 tablespoon olive oil
- 8 ounces ground sirloin
- 1 1/2 cups chopped onion
- 3 garlic cloves, minced
- 1 poblano chile, seeded and chopped
- 1/2 teaspoon freshly ground black pepper
- 8 ounces tomatillos (about 8 small), chopped
- 1 cup frozen baby lima beans
- 2 tablespoons butter, melted
- 1/2 teaspoon baking powder
- 1/4 cup (1 ounce) crumbled queso fresco
- 2 tablespoons chopped fresh cilantro
- 4 lime wedges
Pork Milanese
By nanarose
Preheat the oven to 200 degrees F
- 1 cup panko (Japanese bread crumbs)
- 1/2 cup finely grated Parmesan
- 2 large eggs
- 6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
- Salt and freshly ground black pepper
- 1/4 cup plus 3 tablespoons olive oil
- 6 lemon wedges
Pork and Tomato Skillet Sauté
By nanarose
Bruce Weinstein and Mark Scarbrough, Cooking Light JULY 2012
- 4 teaspoons olive oil, divided
- 4 (6-ounce) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick)
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 cup thinly sliced shallots
- 2 tablespoons balsamic vinegar
- 2 teaspoons minced garlic
- 2 cups grape tomatoes
- 3 tablespoons chopped fresh basil
Spanish Omelet with Romesco Sauce
By nanarose
Prepare the sauce: Preheat the oven to 350 degrees F
- 1/4 cup hazelnuts (with skin)
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 1/4 cup roasted almonds
- 1 slice crusty bread, cut into 1/2-inch cubes
- 2 cloves garlic, sliced
- 1/2 teaspoon red pepper flakes, plus more to taste
- 1 whole peeled canned tomato
- 1/4 cup jarred roasted red peppers (preferably piquillos)
- 1/2 to 1 tablespoon red wine vinegar
- Kosher salt
- 5 large eggs
- Kosher salt
- 1 scallion, minced
- 1/2 cup coarsely grated manchego cheese
- 3 thin slices iberico or serrano ham
Orange-Tarragon Butter
By nanarose
Cooking Light AUGUST 2009
- 1/4 cup butter, softened
- 1 tablespoon finely chopped fresh tarragon
- 1/4 teaspoon grated orange rind
- 2 teaspoons fresh orange juice
Greek-Style Pork Chops
By nanarose
David Bonom, Cooking Light JULY 2010
- 2 tablespoons red wine vinegar, divided
- 1 teaspoon dried oregano
- 2 teaspoons olive oil, divided
- 2 garlic cloves, minced
- 4 (4-ounce) boneless center-cut loin pork chops
- 3/4 cup plain fat-free Greek-style yogurt
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon salt, divided
- 1 1/2 cups diced plum tomatoes (about 2 medium)
- 1 cup diced seeded cucumber
- 1/2 cup diced red onion
- Cooking spray