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Recipes
Breakfast Pork Chops
By nanarose
Brine the pork chops the night before: Combine 3 cups hot water, the vinegar, brown sugar, 1/4 cup salt, the garlic...
- 1/4 cup apple cider vinegar
- 1/4 cup packed light brown sugar
- Kosher salt
- 2 cloves garlic, smashed
- 1 teaspoon dried sage
- 1/8 teaspoon cayenne pepper
- 6 bone-in pork chops (1 inch thick; about 3 pounds)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- 1/4 cup whole milk
- 2 tablespoons chopped fresh parsley
- Freshly ground black pepper
Spaghetti Squash "Carbonara"
By nanarose
Recipe courtesy Emeril Lagasse, copyright Emeril's Food of Love Productions, 2008
- 2 teaspoons salt
- 1 1/4 teaspoons fresh cracked black pepper
- 1 large spaghetti squash (about 2 pounds), halved and seeded
- 1/2 pound bacon or pancetta, cut into small strips crosswise
- 1 tablespoon minced shallot
- 2 teaspoons minced garlic
- 1/4 cup white wine
- 2 egg yolks plus 1 whole egg
- 1 cup freshly grated Parmigiano-Reggiano
- 2 tablespoons chopped parsley leaves
Snapper with Zucchini and Tomato
By nanarose
Bruce Weinstein and Mark Scrabrough, Cooking Light JULY 2012
- 4 teaspoons extra-virgin olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 (6-ounce) snapper fillets
- 2 tablespoons dry vermouth or white wine
- 1 cup diced zucchini
- 1 1/2 tablespoons minced shallots
- 1 teaspoon chopped fresh oregano
- 1 teaspoon grated lemon rind
- 1 cup halved cherry tomatoes
- 1 tablespoon chopped fresh basil
- 2 teaspoons fresh lemon juice
Fruitcake-Stuffed Pork Medallions
By nanarose
Dissolve 1/4 cup salt in 1 cup cold water in a medium bowl
- Kosher salt
- 2 1-pound pork tenderloins, sliced into 2-to-3-inch medallions
- 1 cup crumbled fruitcake
- 6 tablespoons unsalted butter, softened
- 3 tablespoons dijon mustard
- 1 teaspoon Worcestershire sauce
- Freshly ground pepper
- 2 tablespoons vegetable oil
- 1/2 cup dry sherry
- 1 1/2 cups heavy cream
- Sauteed spinach, for serving (optional)
Grilled Potato and Pepper Salad
By nanarose
Put the potatoes, garlic and bay leaf in a saucepan; cover with water and season with salt
- 2 pounds fingerling potatoes
- 6 cloves garlic, crushed
- 1 bay leaf
- Kosher salt
- 4 bell peppers (red and/or yellow), stemmed and quartered
- 2 bunches scallions, trimmed
- 5 tablespoons extra-virgin olive oil
- 2 to 3 tablespoons sherry vinegar
- 2 tablespoons chopped fresh parsley
Beer Battered Fish and Chips
By nanarose
In a Dutch oven, heat oil to 375 degrees F
- 4 large baking potatoes, cut into French fry strips
- 1 (12-ounce) bottle beer
- 2 cups all-purpose flour
- 1/2 teaspoon House Seasoning, recipe follows
- 1 1/2 pounds cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)
Shrimp Fra Diavolo
By nanarose
Jennifer Martinkus, Cooking Light JANUARY 2010
- 8 ounces uncooked linguine
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoons minced garlic, divided
- 1 pound medium shrimp, peeled and deveined
- 3/4 cup diced onion
- 1 teaspoon crushed red pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 tablespoon fresh lemon juice
- 1 3/4 cups canned crushed tomatoes
- 1/4 teaspoon salt
- 1 (14.5-ounce) can diced tomatoes, drained
Muffuletta Dip
By nanarose
Recipe inspired by Kelli Tuttle, Drummond, Wisconsin, Southern Living JANUARY 2011
- 1 cup Italian olive salad, drained
- 1 cup diced salami (about 4 oz.)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped pepperoncini salad peppers
- 1 (2 1/4-oz.) can sliced black olives, drained
- 4 ounces provolone cheese, diced
- 1 celery rib, finely chopped
- 1/2 red bell pepper, chopped
- 1 tablespoon olive oil
- 1/4 cup chopped fresh parsley
- Serve with: French bread crostini
CHEWY PECAN COOKIE SQUARES
By nanarose
In a large bowl mix sugar, mayonnaise and vanilla until well blended
- 3/4 c. packed light brown sugar
- 1/2 c. mayonnaise
- 1 tsp. vanilla
- 1 c. all-purpose flour mixed with 1 tsp. baking powder
- 3/4 c. chopped pecans
Sausage and Clam Soup
By nanarose
Heat the olive oil in a large pot over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 8 ounces hot Italian sausage, thinly sliced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 to 1 teaspoon red pepper flakes
- 16-ounce can (3/4 cup) frozen orange juice concentrate, thawed
- 1/2 bunch kale, trimmed and roughly chopped
- 128-ounce can whole peeled tomatoes
- 114-ounce can white beans, drained and rinsed
- 16 littleneck clams, scrubbed
- 1 to 2 tablespoons white wine vinegar
- Crusty bread, for serving