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Recipes
Chicken with Olives and Lemons
By nanarose
Tiffany Vickers Davis, Cooking Light JANUARY 2012
- 2 teaspoons grated lemon rind
- 1/4 cup fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons minced fresh garlic
- 4 (6-ounce) skinless, boneless chicken breast halves, halved crosswise
- Cooking spray
- 2 teaspoons chopped fresh oregano
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon freshly ground black pepper
- 15 oil-cured olives, pitted and sliced
- 1 large shallot, sliced
- 1 lemon, thinly sliced
Parmesan Polenta and Spicy Sausage Sauce
By nanarose
Hannah Klinger, Cooking Light MAY 2011
- 1 tablespoon olive oil
- 6 ounces (2 links) sun-dried tomato chicken sausage (such as Al Fresco), sliced
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon crushed red pepper
- 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
- 1/2 cup chopped fresh basil, divided
- 2 cups fat-free, lower-sodium chicken broth
- 1 cup water
- 3/4 cup quick-cooking polenta
- 1/2 cup grated Parmesan cheese, divided
Low Carb Cheesy Cauliflower Breadsticks
By nanarose
Preheat the oven to 475 degrees F
- Nonstick cooking spray, for coating the parchment
- 1 small head cauliflower, chopped into florets (about 4 cups)
- 1 small clove garlic
- 1 /2 teaspoon dried Italian seasoning
- 1 /4 teaspoon crushed red pepper flakes, optional
- 2 large eggs, beaten
- 2 cups shredded Cheddar (about 8 ounces)
- 1 cup shredded Parmesan (about 5 ounces)
- Kosher salt and freshly ground black pepper
- Marinara sauce, for dipping
Shrimp Cakes with Chili-Lime Cream Sauce
By nanarose
Preparation Coarsely chop shrimp in processor
- 16 uncooked large shrimp (about 1 pound), peeled, deveined
- 1 large egg
- 1 green onion, sliced
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon minced fresh cilantro
- 1 /2 teaspoon hot pepper sauce
- 1 /2 teaspoon salt
- Pinch of ground black pepper
- 2 cups panko (Japanese breadcrumbs)
- 2 tablespoons (or more) peanut oil
- Chili-Lime Cream Sauce
Arugula with Fennel and Pecorino
By nanarose
Wash and dry the arugula, layer between paper towels in a large resealable plastic bag, and refrigerate until ready...
- 4 ounces tender young arugula leaves1 medium (1 pound) fennel bulb with fronds5 to 6 tablespoons extra-virgin olive oil or to tasteSalt and freshly ground pepper, to taste4 ounces pecorino Romano cheese
Slow Cooker Chicken Marbella
By nanarose
In a 5- to 6-qt slow cooker, whisk together the wine, brown sugar, oregano, 2 Tbsp of the vinegar, and 1/4 tsp each...
- 1/2 c. dry white wine
- 2 tbsp. brown sugar
- 1 1/2 tsp. dried oregano
- 3 tbsp. red wine vinegar
- Kosher salt and pepper
- 6 clove garlic
- 1 tbsp. capers
- 1/2 c. prunes
- 1/4 c. pitted green olives
- 4 small chicken legs, split (4 drumsticks, 4 thighs; about 2 1/2 lb total)
- 1/4 c. fresh flat-leaf parsley
- 1 c. long-grain white rice
Honey-Wheat Pizza with Pear-Prosciutto Salad
By nanarose
Ann Taylor Pittman, Cooking Light OCTOBER 2011
- 1 cup warm water (100° to 110°)
- 1 tablespoon honey
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 teaspoons dry yeast
- 9 ounces all-purpose flour (about 2 cups)
- 2.38 ounces whole-wheat flour (about 1/2 cup)
- 3/4 teaspoon kosher salt
- Cooking spray
- 1 1/2 cups (6 ounces) crumbled goat cheese
- 1 tablespoon cornmeal, divided
- 4 cups fresh mâche or baby spinach
- 2 teaspoons chopped fresh thyme
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 3 ounces very thinly sliced prosciutto, chopped
- 2 ripe Starkrimson or red Bartlett pears, cored and thinly sliced
triple coconut pancakes
By nanarose
Preparation1. To a blender, add all ingredients and blend until smooth and thoroughly mixed, scraping down sides if...
- 4 large eggs
- 1 cup unsweetened coconut milk beverage (from a carton, not a can)
- ¾ cup almond flour
- ½ cup coconut flour
- ½ cup tapioca flour
- ⅓ cup melted coconut oil
- ¼ cup shredded unsweetened coconut
- 2 tbsp organic evaporated cane juice
- 1 tbsp baking powder
- 1 tsp pure vanilla extract
- ½ tsp sea salt
Parmesan Buffalo Burgers with Balsamic Ketchup
By nanarose
David Bonom, Cooking Light JULY 2012
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound lean ground buffalo or bison
- 1 ounce grated Parmigiano-Reggiano cheese (about 1/4 cup)
- Cooking spray
- 4 (1 1/2-ounce) hamburger buns, toasted
- 1 cup baby arugula
- 4 thin slices red onion
- 4 tablespoons Balsamic Ketchup
Ricotta-Strawberry Napoleons
By nanarose
Ann Taylor Pittman, Cooking Light MAY 2012
- 2 tablespoons slivered almonds, toasted
- 2 tablespoons granulated sugar
- 3 (14 x 9inch) sheets frozen phyllo dough, thawed
- 2 tablespoons butter, melted
- 1 1/2 teaspoons canola oil
- 2 tablespoons turbinado sugar
- 1 cup part-skim ricotta cheese (such as Calabro)
- 1 1/2 tablespoons honey
- 2 cups chopped strawberries
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons Grand Marnier (orange-flavored liqueur)