Nanarose's profile page
Recipes
Potato-Crusted Pork Chops with Pesto Sauce
By nanarose
Prepare the pork: Preheat the oven to 375 degrees F
- 5 sprigs fresh thyme,leaves stripped
- 3 sprigs fresh marjoram, leaves stripped
- 1 clove garlic
- Grated zest of 1 lemon
- 3 cups potato chips (regular or thick-cut)
- 2 pounds bone-in, center-cut pork loin roast
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons dijon mustard
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons
- store-bought pesto
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh marjoram, minced
- Juice of 1/2 lemon
- Kosher salt and freshly ground pepper
- 1 plum tomato, diced
- Photograph by Stephanie Foley
Beef and Black Bean Enchiladas
By nanarose
Julianna Grimes, Cooking Light MAY 2012
- 2 dried ancho chiles, stemmed
- 3 cups fat-free, lower-sodium chicken broth
- 1 (6-inch) corn tortilla, torn into small pieces
- 1/3 cup fresh cilantro leaves
- 2 teaspoons minced fresh garlic
- 2 green onions, coarsely chopped
- 8 ounces ground sirloin
- 2 teaspoons olive oil
- 2 cups chopped onion
- 4 teaspoons minced fresh garlic
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1 tablespoon no-salt-added tomato paste
- 2/3 cup rinsed and drained organic black beans
- 1/2 cup fat-free, lower-sodium chicken broth
- 1 tablespoon fresh lime juice
- 4 cups water
- 12 (6-inch) corn tortillas, at room temperature
- Cooking spray
- 2 1/2 ounces sharp cheddar cheese, shredded (about 2/3 cup packed)
- 2 ounces Monterey Jack cheese, shredded (about 1/2 cup packed)
- 3 green onions, thinly sliced and divided
- 6 tablespoons Mexican crema
Fiery Chicken Thighs with Persian Rice
By nanarose
Julianna Grimes, Cooking Light NOVEMBER 2012
- 5 cups water
- 3/4 cup long-grain white rice
- 2 1/2 tablespoons canola oil, divided
- 3/4 cup chopped onion
- 1 1/2 teaspoons ground cumin, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground turmeric
- 1/2 cup plain 2% reduced-fat Greek yogurt
- 1 1/2 tablespoons butter
- 1 tablespoon sambal oelek (ground fresh chile paste)
- 1 tablespoon minced fresh garlic
- 1/4 teaspoon ground coriander
- 4 bone-in, skin-on chicken thighs
- Cooking spray
Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette
By nanarose
Mark Bittman, Cooking Light AUGUST 2012
- 3 medium sweet potatoes (2 pounds)
- 5 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 cup fresh lime juice
- 2 tablespoons warm water
- 2 teaspoons honey
- Dash of hot sauce (optional)
- 1 jalapeño pepper, seeded and minced
- 3 cups shredded Napa cabbage
- 1 cup sliced red onion
- 1/3 cup pumpkin seeds, toasted
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
Cumin-Spiced Fish Tacos with Avocado-Mango Salsa
By nanarose
Krista Ackerbloom Montgomery, Cooking Light MAY 2012
- 1 tablespoon cumin seeds
- 3/4 teaspoon salt, divided
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 pound tilapia fillets
- 1 tablespoon canola oil
- 1 cup sliced peeled avocado
- 2/3 cup finely chopped peeled ripe mango
- 1/4 cup chopped green onions
- 1/4 cup finely chopped red onion
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1/4 teaspoon ground red pepper
- 1 jalapeno pepper, thinly sliced (optional)
- 8 (6-inch) corn tortillas
Grilled King Salmon with Tomato-Peach Salsa
By nanarose
Cooking Light JULY 2011
- 1 cup chopped peeled peach
- 3/4 cup quartered cherry tomatoes
- 1/4 cup thinly vertically sliced red onion
- 3 tablespoons small fresh mint leaves
- 3 tablespoons small fresh basil leaves
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 1 jalapeño pepper, thinly sliced (optional)
- 1 teaspoon kosher salt, divided
- 4 (6-ounce) wild Alaskan king salmon fillets
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
Corn and Crab Cakes
By nanarose
Julianna Grimes, Cooking Light AUGUST 2012
- 1/2 cup fresh yellow corn kernels
- 1/4 cup chopped red bell pepper
- 3 tablespoons chopped green onions
- 3 tablespoons canola mayonnaise
- 1 teaspoon Dijon mustard
- 3/4 teaspoon Old Bay seasoning
- 8 ounces crab claw meat, shell pieces removed
- 1 large egg, lightly beaten
- 1 1/2 cups panko (Japanese breadcrumbs), divided
- Cooking spray
- 1 1/2 tablespoons butter, divided
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped green onions
- 3 tablespoons canola mayonnaise
- 2 teaspoons fresh lemon juice
- Dash of kosher salt
- 1 drop hot pepper sauce
Creamy Chicken and Mushrooms
By nanarose
Julianna Grimes, Cooking Light JANUARY 2012
- 4 cups fat-free, lower-sodium chicken broth
- 2 cups water
- 1/3 cup chopped onion
- 3 thyme sprigs
- 1 celery stalk
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1 tablespoon olive oil
- 1/2 cup thinly sliced shallots
- 2 teaspoons minced garlic
- 8 ounces sliced cremini mushrooms
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup dry white wine
- 2 teaspoons all-purpose flour
- 1/2 cup creme fraiche
- 6 (2-ounce) toasted whole-grain bread slices
Corned Beef and Cabbage with Herb Buttered Potatoes
By nanarose
For Corned Beef: Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top
- 3 pounds corned beef brisket with spice packet
- 2 carrots, cut into 2-inch pieces
- 2 medium onions, chopped
- 1 small head green cabbage, cored, roughly chopped
- 2 cups apple juice
- 1 cup water
- 1 1/2 pounds baby red potatoes, sliced in 1/2
- 1/2 stick butter, softened
- 1 tablespoon chopped garlic
- 2 tablespoons chopped fresh parsley leaves
- Salt and freshly ground black pepper
Baked Crab Rangoon
By nanarose
HEAT oven to 350°F. COMBINE first 4 ingredients
- 1 can (6 oz.) crabmeat, drained, flaked
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
- 2 green onions, thinly sliced
- 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
- 12 won ton wrappers