Nanarose's profile page
Recipes
Chicken Carbonara
By nanarose
Heat the oil in a heavy large frying pan over medium heat
- 2 teaspoons olive oil
- 4 ounces thinly sliced pancetta, chopped
- 2 teaspoons minced garlic
- 2 1/2 cups whipping cream
- 1 cup freshly grated Parmesan
- 8 large egg yolks
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh Italian parsley leaves
- Salt
- 1 pound spaghetti
- 4 cups coarsely shredded chicken (from 1 roasted chicken)
- Freshly ground black pepper
- 1/2 cup chopped walnuts, toasted
- 1 tablespoon finely grated lemon peel
Creamy Wild Mushroom and Goat Cheese Cups
By nanarose
David Bonom, Cooking Light DECEMBER 2012
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chopped shallots (about 2 large)
- 2 tablespoons chopped fresh sage
- 3/8 teaspoon kosher salt, divided
- 1/8 teaspoon freshly ground black pepper
- 1 pound exotic mushrooms (such as shiitake, cremini, and oyster), chopped
- 1 1/2 tablespoons minced garlic
- 1/3 cup dry sherry
- 1 teaspoon lower-sodium soy sauce
- 3 tablespoons light sour cream
- 3 tablespoons half-and-half
- 2 ounces goat cheese (about 1/4 cup)
- 2 (2.1-ounce) packages frozen mini phyllo shells (such as Athens), thawed
- 2 tablespoons chopped fresh chives
Mama Kaye's Salmon Breakfast Croquettes
By nanarose
Mix the salmon, eggs, mashed potatoes, onion and garlic in a large bowl
- 8 ounces baked or poached salmon, flaked
- 2 large eggs, beaten
- 2 cups mashed potatoes
- 1 small white onion, diced
- 5 cloves garlic, minced
- Salt and pepper
- 6 tablespoons all-purpose flour
- Peanut oil, for frying
Seafood Soup (Caldo de Mariscos)
By nanarose
Lorrie Hulston Corvin, Cooking Light OCTOBER 2004
- 3 poblano chiles
- 1 1/2 teaspoons aniseed
- 1 1/2 teaspoons cumin seeds
- 2 tablespoons vegetable oil
- 1 1/2 cups finely chopped onion
- 4 garlic cloves, minced
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 4 (8-ounce) bottles clam juice
- 2 jalapeño peppers, seeded and finely chopped
- 1 (28-ounce) can fire-roasted crushed tomatoes, undrained (such as Muir Glen)
- 1/4 cup fresh lime juice
- 2 (6-ounce) tilapia fillets, cut into 2-inch pieces
- 1 pound medium shrimp, peeled and deveined
- 1 pound mussels, scrubbed and debearded
- 3/4 cup minced fresh cilantro
- 8 lime slices
Tomato Panzanella with Shrimp and Basil
By nanarose
Mark Bittman, Cooking Light JULY 2011
- 4 cups (3/4-inch) cubed whole-wheat French bread baguette (about 6 ounces)
- 5 cups ripe tomato wedges (about 4 large)
- 1/2 teaspoon kosher salt, divided
- 1/2 pound medium shrimp, peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper
- 6 garlic cloves, thinly sliced
- 1 tablespoon fresh lemon juice
- 1 1/2 cups small basil leaves
Real Banana Pudding
By nanarose
Rebecca Lang, Around the Southern Table, Southern Living OCTOBER 2012
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 1/4 cups milk
- 4 large eggs, separated
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 1/3 cups vanilla wafers
- 4 ripe bananas
- 3 tablespoons sugar
Corn and Potato Chowder
By nanarose
In a 5- to 6-quart slow cooker, toss the potatoes, onion, fennel, corn, garlic, and half the chorizo with the flour...
- 12 12
- oz.
- red potatoes, cut into 3/4-in. pieces
- 1 1
- medium onion, chopped
- 1 1
- bulb fennel, cut into 1/4-inch pieces, plus fronds for serving
- 1 1/2 1 1/2
- c.
- frozen corn
- 2 2
- cloves garlic, finely chopped
- 3 3
- oz.
- cured chorizo, cut into 1/4-inch pieces
- 2 2
- tbsp.
- all-purpose flour
- kosher salt
- black pepper
- 4 4
- c.
- low-sodium chicken broth
- 6 6
- sprigs fresh thyme
- 1 /3
- c.
- half-and-half
Chocolate-Drizzled Apple Strings
By nanarose
Preparation 1. Line a large baking sheet with parchment paper
- 3 apples (such as Gala or Honeycrisp), stemmed
- 10 oz dark mini chocolate chips (or chopped chocolate of choice)
- optional toppings: coconut flakes, almonds, pistachios, dried unsweetened cherries or raisins, sea salt
Cedar Plank-Grilled Salmon with Mango Kiwi Salsa
By nanarose
Mary Drennen, Cooking Light JULY 2012
- 1 large cedar plank
- 1 cup finely diced peeled ripe mango
- 1/2 cup diced peeled kiwifruit
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon fresh lime juice
- 1 serrano chile, finely chopped
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 (6-ounce) sustainable skinless salmon fillets (such as wild Alaskan)
Seafood Cioppino
By nanarose
Robin Bashinsky, Cooking Light JANUARY 2012
- 2 tablespoons extra-virgin olive oil, divided
- 2 cups vertically sliced onion
- 4 garlic cloves, sliced
- 1 cup dry white wine
- 1 cup organic vegetable broth
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 1/2 teaspoon crushed red pepper
- 1 (35-ounce) can whole tomatoes with basil, rinsed, drained, and coarsely chopped
- 1 (10-ounce) yellowtail snapper fillet, cut into 8 (1-inch) cubes
- 4 sea scallops (about 6 ounces)
- 1/2 teaspoon freshly ground black pepper
- 8 medium peeled and deveined shrimp (about 5 ounces)
- 12 littleneck clams, scrubbed
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon fresh lemon juice