Nanarose's profile page
Recipes
Chicken Kebabs and Nectarine Salsa
By nanarose
Jennifer Martinkus, Cooking Light JULY 2011
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 2 teaspoons chili powder
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds skinless, boneless chicken breast halves, cut into 24 (2-inch) pieces
- 1 large red onion, cut into 32 (2-inch) pieces
- Cooking spray
- 2 cups diced nectarine (about 3)
- 1/2 cup diced red bell pepper
- 1/4 cup thinly sliced red onion
- 2 tablespoons fresh cilantro leaves
- 1 1/2 tablespoons fresh lime juice
- 2 teaspoons minced seeded jalapeño pepper
- 1/4 teaspoon kosher salt
- 1/2 cup diced peeled avocado
Pork Schnitzel with Red Cabbage and Caraway Salad
By nanarose
Heat small pan on medium and toast caraway seeds until fragrant, about 2 minutes
- 1 tsp. caraway seeds
- 1/4 c. red wine vinegar
- kosher salt
- Pepper
- 1/2 small head red cabbage (about 1 lb), cored and shredded
- 1/2 small red onion, thinly sliced
- 4 5-ounce boneless pork chops, about 1⁄2 inch thick
- 1/4 c. all-purpose flour
- 2 large egg whites
- 1 c. panko bread crumbs
- 2 tbsp. olive oil
- 1/2 c. fresh dill, chopped
- Lemon wedges, for serving
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
Salted Caramel Turtle Triangles
By nanarose
Heat oven to 350°F. Spray 9 x 13-inch pan with cooking spray
- 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
- 1/4 cup butter or margarine, melted
- 2 tablespoons water
- 1 egg
- 2/3 cup pecans, coarsely chopped
- 4 tablespoons butter
- 1 bag (14 oz) caramels, approximately 50 caramels
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla
- 1/8 teaspoon coarse kosher salt, plus additional 1/2 teaspoon for top of bars
Spiced Pork Tenderloin with Sautéed Apples
By nanarose
Cooking Light NOVEMBER 2012
- 3/8 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
- Cooking spray
- 2 tablespoons butter
- 2 cups thinly sliced unpeeled Braeburn or Gala apple
- 1/3 cup thinly sliced shallots
- 1/8 teaspoon salt
- 1/4 cup apple cider
- 1 teaspoon fresh thyme leaves
Roast Pork Tenderloin with Thyme-Scented Plums
By nanarose
Julianna Grimes, Cooking Light JULY 2012
- 2 1/2 tablespoons olive oil, divided
- 1 (1-pound) pork tenderloin
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 pound small, ripe plums, quartered and pitted (about 6)
- 2 tablespoons honey
- 1 garlic clove, minced
- 2 teaspoons chopped fresh thyme
Classic Fudge-Walnut Brownies
By nanarose
Maureen Callahan, Cooking Light JANUARY 2012
- 3.38 ounces all-purpose flour (about 3/4 cup)
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup bittersweet chocolate chunks, divided
- 1/3 cup fat-free milk
- 6 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1/2 cup chopped walnuts, divided
- Cooking spray
Tomato, Squash, and Red Pepper Gratin
By nanarose
Sidney Fry, MS, RD, Cooking Light AUGUST 2012
- 5 teaspoons olive oil, divided
- 2 cups chopped red onion
- 1 1/2 cups chopped red bell pepper
- 1 pound yellow squash, cut into 1/4-inch thick slices (about 3 1/2 cups)
- 1 tablespoon minced garlic
- 1/2 cup cooked quinoa
- 1/2 cup thinly sliced fresh basil, divided
- 1 1/2 teaspoons chopped fresh thyme
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/2 cup 2% reduced-fat milk
- 3 ounces aged Gruyère cheese, shredded (about 3/4 cup)
- 3 large eggs, lightly beaten
- Cooking spray
- 1 1/2 ounces French bread baguette, torn
- 1 (12-ounce) beefsteak tomato, seeded and cut into 8 slices
Turkey Pizza
By nanarose
Cooking Light NOVEMBER 2002
- 1 teaspoon olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 3/4 cups canned crushed tomatoes
- 1/8 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 (10-ounce) can refrigerated pizza crust dough
- Cooking spray
- 2 cups chopped skinned cooked turkey
- 1/2 cup (2 ounces) shredded provolone cheese
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Grilled Vietnamese-style Chicken Wings
By nanarose
Rinse the wing pieces under cold water and pat dry with paper towels
- 3 to 3 1/2 pounds wings, separated at the joints, wing tips reserved for another purpose
- 2 tablespoons roughly chopped garlic
- 1/4 cup chopped shallots
- 1/4 cup chopped fresh ginger
- 3 tablespoons chopped green onion bottoms
- 1/2 cup roughly chopped lemongrass bottoms
- 3 tablespoons packed light brown sugar
- 1/3 cup fish sauce
- 3 tablespoons lime juice
- 3 tablespoons peanut oil
- 1 teaspoon salt
- 1/4 cup dry-roasted peanuts, chopped
- 1/4 cup chopped fresh cilantro leaves