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Recipes
Peppercorn-Crusted Beef Tenderloin with Gremolata
By nanarose
Mary Drennen, Cooking Light DECEMBER 2012
- 4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
- Cooking spray
- 2 teaspoons cracked black pepper
- 1/2 teaspoon kosher salt, divided
- 4 teaspoons canola oil, divided
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh cilantro
- 1 1/2 teaspoons chopped garlic
- 1 teaspoon chopped fresh oregano
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon crushed red pepper
Holiday Breakfast Bake
By nanarose
1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 1 package (12 oz) bulk pork sausage
- 1/3 cup chopped onion
- 1/3 cup chopped green bell pepper
- 1/3 cup chopped red bell pepper
- 10 eggs
- 1 cup shredded Cheddar cheese (4 oz)
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
Seared Lamb with Balsamic Sauce
By nanarose
Jeanne Kelley, Cooking Light JANUARY 2010
- 2 teaspoons olive oil
- 8 (4-ounce) lamb loin chops, trimmed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup finely chopped red onion
- 2 garlic cloves, chopped
- 1/4 cup dry red wine
- 1/3 cup fat-free, lower-sodium beef broth
- 2 tablespoons balsamic vinegar
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
No-Bake Cornflake-Chocolate Pralines
By nanarose
Toast the pecans in a medium skillet over medium heat, stirring, about 5 minutes
- 1/2 cup pecans
- 2 cups cornflakes
- 6 tablespoons unsalted butter
- 1/4 cup pure cane syrup (such as Steen's) or 2 tablespoons each molasses and light corn syrup
- 2 tablespoons heavy cream
- Pinch of salt
- 1 ounce semisweet chocolate, chopped
- 1 ounce white chocolate, chopped
Korean Dipping Sauce
By nanarose
Ann Taylor Pittman, Cooking Light NOVEMBER 2012
- 1/4 cup lower-sodium soy sauce
- 3 tablespoons water
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons roasted ground sesame seeds
- 2 tablespoons thinly sliced green onions
- 1 red jalapeño pepper, sliced
Vanilla Creme Brulee
By nanarose
We visited Aida Mollenkamp, host of Ask Aida, at home in San Francisco to learn how to make her go-to party dessert
- 1 vanilla bean
- 2 cups heavy cream
- 2 cups half-and-half
- 8 large egg yolk
- 1/2 cup plus 8 teaspoons superfine sugar
- 1/2 teaspoon kosher salt
Pork Chops alla Pizzaiola
By nanarose
Heat the oil in a heavy large skillet over medium heat
- 2 tablespoons olive oil
- 2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
- Salt and freshly ground black pepper
- 1 small onion, thinly sliced
- 1 (15-ounce) can diced tomatoes, in juice
- 1 teaspoon herbes de Provence
- 1/4 teaspoon dried red pepper flakes, or more to taste
- 1 tablespoon chopped fresh Italian parsley leaves
Clam Chowder
By nanarose
Julianna Grimes, Cooking Light MAY 2011
- 1 1/2 cups chopped onion, divided
- 1/2 cup unoaked chardonnay
- 3 1/2 pounds littleneck clams
- 1 (8-ounce) bottle clam juice
- 1 bay leaf
- 1 tablespoon butter
- 1 slice bacon, chopped
- 3 cups diced red potato
- 1/2 cup chopped celery
- 1/8 teaspoon ground red pepper
- 3 tablespoons all-purpose flour
- 1/3 cup water
- 3/4 cup half-and-half
- 3/4 cup 2% reduced-fat milk
- 2 tablespoons chopped chives
- 1 teaspoon chopped thyme
Upside-Down Fudge-Almond Tart
By nanarose
Carole Walter, Cooking Light JANUARY 2010
- Cooking spray
- 1 cup coarsely chopped almonds, toasted
- 4 ounces bittersweet chocolate, coarsely chopped
- 6 tablespoons unsalted butter
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 3 tablespoons sifted Dutch process cocoa
- 1/4 teaspoon salt
- 2 large eggs
- 6 tablespoons sugar
- 2 tablespoons golden cane syrup (such as Lyle's Golden Syrup)
- 3/4 teaspoon vanilla extract