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Recipes
Pesto Lasagne
By nanarose
Preheat the oven to 350 degrees F
- Pesto, recipe follows
- Besciamella, recipe follows
- Butter, for baking dish, plus more for topping
- 1 1/2 (9-ounce) boxes no boil lasagna noodles
- 1 cup freshly grated Parmesan cheese
- 4 cups fresh basil leaves, about 4 ounces
- 1/3 cup pine nuts
- 3 cloves garlic
- 1/2 cup extra-virgin olive oil, plus more for sprinkling
- 1/4 cup freshly grated Parmesan Cheese
- 1/4 cup freshly grated Pecorino Sardo or Romano
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 1/2 cups whole milk
- Pinch freshly grated nutmeg
- Kosher salt and freshly ground black pepper
Chicken-and-Spinach Tortilla Bake
By nanarose
Makeovers add your rating Add a comment Makes: Add to My Recipes Directions Preheat the oven to 450 degrees
- 1 tablespoon extra-virgin olive oil
- 4 chicken cutlets (about 1 pound)
- Salt and pepper
- 1 1/2 cups store-bought salsa verde
- 3/4 cup ricotta cheese
- 4 large flour tortillas, cut into wedges
- 1/2 red onion, thinly sliced
- 3 cups baby spinach (about 1/4 pound)
- 2 cups shredded pepper jack cheese
Greek Chicken and Barley Salad
By nanarose
Suzanne Rumsey, Fort Wayne, Indiana, Cooking Light JANUARY 2010
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1/8 teaspoon kosher salt
- 1 teaspoon olive oil
- 4 cups fat-free, less-sodium chicken broth, divided
- 1 cup uncooked pearl barley
- 2 cups cubed seeded cucumber
- 1 cup grape tomatoes, halved
- 1/2 cup cubed yellow bell pepper
- 1/3 cup reduced-fat feta cheese
- 1/4 cup chopped pitted kalamata olives
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced fresh basil
- 1 teaspoon minced fresh thyme
- 1 teaspoon red wine vinegar
- 1/2 teaspoon kosher salt
- 3 garlic cloves, minced
Fig and Walnut Cookies
By nanarose
For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 2/3 cup sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1 1/2 sticks (3/4 cup) unsalted butter, room temperature
- 9 ounces dried Mission figs, stems discarded
- 1/2 cup raisins
- 3/4 cup honey
- 1/3 cup orange juice
- 1 tablespoon ground cinnamon
- 1 teaspoon grated lemon zest
- 1 cup walnuts, chopped
- 1 large egg, beaten to blend
Chicken Cacciatore with Creamy Mashed Potatoes
By nanarose
COOK potatoes and cauliflower in boiling water in large saucepan 20 min
- 3/4 lb. red potatoes (about 2), cut into 1-inch chunks
- 1-1/2 cups small fresh cauliflower florets
- 4 small boneless skinless chicken breasts (1 lb.)
- 1/2 cup KRAFT Lite Balsamic Vinaigrette Dressing
- 1 pkg. (8 oz.) sliced fresh mushrooms
- 1 each green and yellow pepper, chopped
- 1 can (14.5 oz.) Italian-style diced tomatoes, undrained
- 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
- 1/4 cup chopped fresh basil
Fig-Pecan Macaroons
By nanarose
Kathy Farrell-Kingsley, Cooking Light DECEMBER 2008
- 1 cup chopped pecans
- 1 teaspoon ground cinnamon
- 2 teaspoons grated lemon rind
- 1/4 teaspoon cream of tartar
- Dash of salt
- 2 large egg whites
- 1 3/4 cups powdered sugar, divided
- 3/4 cup finely chopped dried Black Mission figs (about 8)
Chocolate Chip Shortbread
By nanarose
Preheat the oven to 350 degrees F
- 2 sticks unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup confectioners' sugar
- 2 cups all-purpose flour, plus more for dusting
- 1 cup semisweet chocolate chips
Rainbow Trout with Smoked Tomato Salsa
By nanarose
Tiffany Vickers Davis, Cooking Light NOVEMBER 2012
- 1 cup cherry wood chips
- 4 plum tomatoes, halved and seeded
- 2 tablespoons chopped shallots
- 1 tablespoon chopped fresh thyme
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon grated lemon rind
- 1 1/2 tablespoons fresh lemon juice
- 1 large garlic clove, minced
- 1/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 4 (6-ounce) rainbow trout fillets, dressed
- Cooking spray
Pork Tenderloin with Mushroom Sauce
By nanarose
Julianna Grimes, Cooking Light JANUARY 2012
- 1 (1-pound) pork tenderloin, trimmed
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1 (8-ounce) package button mushrooms, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons white wine vinegar
- 1 cup fat-free, lower-sodium chicken broth
- 1/4 cup creme fraiche or sour cream
- 2 teaspoons Dijon mustard
- 3 tablespoons chopped fresh flat-leaf parsley