Nanarose's profile page
Recipes
Sunny's Cereal Confetti Cookies
By nanarose
Directions Cream the butter, sugar and eggs: In a stand mixer or in a large bowl with a hand mixer on high, cream ...
- 4 sticks (32 tablespoons) unsalted butter
- 3 cups sugar
- 2 large eggs
- 1/2 teaspoon almond extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 to 3 tablespoons milk
- 2 cups multi-colored puffed rice cereal (I like Fruity Pebbles!)
Blueberry Yogurt Cake
By nanarose
Angela Baker, Vancouver, WA, Sunset JULY 2006
- 1/2 cup plus 2 tablespoons butter
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plain low-fat yogurt
- 1 cup blueberries
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup chopped walnuts
Sautéed Flounder and Spicy Rémoulade
By nanarose
Robin Bashinsky, Cooking Light DECEMBER 2012
- 3/4 cup uncooked orzo
- 3 tablespoons chopped fresh flat-leaf parsley, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon kosher salt, divided
- 1/4 cup canola mayonnaise
- 1 tablespoon chopped cornichons
- 1 tablespoon fresh lemon juice
- 2 teaspoons whole-grain Dijon mustard
- 2 teaspoons Sriracha (such Huy Fong)
- 1 teaspoon chopped capers
- 2 tablespoons extra-virgin olive oil, divided
- 3 tablespoons all-purpose flour
- 4 (6-ounce) flounder fillets
Artichoke and Mushroom tart
By nanarose
Start by making the dough, combining the flour, butter, salt and the water
- 2 1/4 cups of pre-sifted all-purpose flour
- 10 tablespoons unsalted butter, at room temperature
- Pinch of salt
- 1/3 cup ice water
- 4 medium sized artichokes
- 3 1/2 tablespoons extra virgin olive oil
- 2 tablespoons dry white wine
- 2 tablespoons chicken stock (or substitute water)
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- 1/2 pound white mushrooms, sliced
- 2 ounces Pancetta, diced (1/4-inch size)
- 2 whole eggs
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 3 1/2 ounces shredded Caciocavallo cheese (or substitute mozzarella
Concia of Zucchini
By nanarose
Recipe Courtesy of Mario Batali
- 3 medium green zucchini, about 1 pound
- 3 medium yellow zucchini, about 1 pound
- 1/4 cup virgin olive oil
- 6 medium cloves garlic, peeled and finely minced
- 2 bunches fresh basil chiffonade, to yield 1 cup
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 1/4 cup red wine vinegar
- 1 porcelain or glass deep dish pie pan
The Ultimate Jerk Chicken
By nanarose
Begin by making the jerk marinade
- 2 teaspoons allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 onion
- 8 cloves garlic or 1 whole head
- 1 (1-inch) piece fresh ginger, sliced
- 3 scallions, sliced
- 3 limes, juiced
- Splash low-sodium soy sauce
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 6 sprigs fresh thyme, leaves picked
- 1 Scotch bonnet pepper, halved, plus more to taste
- 1/4 cup packed light brown sugar
- 1 whole free-range chicken (about 5 pounds), cut into 10 pieces
- Limes, for garnish
- Parsley, for garnish
- Smoking chips, soaked in water for 15 minutes
Indian Succotash
By nanarose
Recipe courtesy Paula Deen
- 1 ham hock, about 1/2-pound
- 2 quarts water
- 1/2 teaspoon House Seasoning , recipe follows
- 1/4 teaspoon seasoned salt
- 1 (16-ounce) package frozen green butter beans or use fresh, if desired
- 2 tablespoons butter, plus 4 tablespoons
- 1/2 teaspoon hot sauce, or 1 small hot pepper
- 6 slices bacon, cut into 1-inch pieces
- 1 (16-ounce) package frozen shoe-peg corn (use fresh if you can get it)
- 2 cups sliced okra
- 1/3 cup chopped fresh parsley leaves
- 1 teaspoon chicken base
- 4 fresh tomatoes, cut into chunks
Polenta-Sausage Triangles
By nanarose
Sandy Gluck, Cooking Light NOVEMBER 2012
- Cooking spray
- 8 ounces reduced-fat pork sausage (such as Jimmy Dean)
- 3/4 cup finely chopped yellow onion
- 3/4 cup finely chopped celery
- 3 garlic cloves, minced
- 1 1/2 cups water
- 1 1/4 cups 1% low-fat milk
- 1 cup instant polenta
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil, divided
Chicken Stew with Green Olives
By nanarose
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 2 (14.5-ounce) cans no-salt-added diced tomatoes, drained
- 1 1/2 cups fat-free, lower-sodium chicken broth, divided
- 1 onion, sliced
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 tablespoon olive oil
- 1 (3-pound) quartered chicken, skinned
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 1/2 cup pitted green olives
- Grated peel of 1 lemon
- 2 cups hot cooked couscous
- 1/4 cup sliced almonds, toasted
Pork Chops with Country Gravy
By nanarose
Lorrie Hulston Corvin, Cooking Light JUNE 2006
- 1/4 cup all-purpose flour (about 1 ounce)
- 3/4 teaspoon salt
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rubbed sage
- 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
- 1 tablespoon butter
- Cooking spray
- 1 1/2 cups 1% low-fat milk