Nanarose's profile page
Recipes
Greek-Style Burgers with Feta Aioli
By nanarose
Victoria Riccardi, Cooking Light MAY 2000
- 1/2 cup (2 ounces) crumbled feta cheese
- 2 tablespoons light mayonnaise
- 2 tablespoons plain fat-free yogurt
- 1/4 teaspoon coarsely ground black pepper
- 1 garlic clove, minced
- 5 (1/2-inch-thick) slices red onion
- Cooking spray
- 1 pound lean ground round
- 2/3 cup fresh breadcrumbs
- 1/3 cup chopped bottled roasted red bell peppers
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 large egg, lightly beaten
- 2 garlic cloves, crushed
- 5 (1 1/2-ounce) sourdough sandwich buns
Lemon-Rosemary Chicken Breasts
By nanarose
Wendy Collett, Cooking Light MAY 2010
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 4 (8-ounce) bone-in chicken breast halves, skinned
- 1 1/2 cups fat-free, less-sodium chicken broth
- 1/3 cup fresh lemon juice
- 1 rosemary sprig
Food & Recipes
By nanarose
ADD/ADHD Please enter email address Black beans, earthy mushrooms and tangy tomatillos combine with a variety of ...
- dried black beans (2 1/2 cups), rinsed
- extra-virgin olive oil
- mustard seeds
- chili powder
- cumin seeds, or ground cumin
- cardamom seeds, or ground cardamom
- onions, coarsely chopped
- mushrooms, sliced
- tomatillos, husked, rinsed and coarsely chopped
- water
- mushroom broth, or vegetable broth
- tomato paste
- minced canned chipotle peppers in adobo sauce
- grated Monterey Jack, or pepper Jack cheese
- reduced-fat sour cream
- fresh cilantro, chopped
- limes, cut into wedges
Rachael Ray: Rachael's Daytime Talkshow
By nanarose
Yields: 2 cups Preparation In a medium non-stick pan sauté Fresno chilies in 1 tablespoon corn oil till transluc...
- Share:
- 8 ounces cream cheese, room temperature
- 1/2 cup mayonnaise
- 1/2 cup sharp white cheddar cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 4 ounces sliced pickled jalapeños, drained and chopped
- 2 Fresno chili peppers, sliced
- 1/4 cup panko bread crumbs
- 1/4 cup cilantro, chopped
- 1/4 cup Parmesan cheese, grated
Easy 3-Ingredient Shortbread Cookies Recipe
By nanarose
In a large bowl, cream butter and sugar until light and fluffy
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 2 cups all-purpose flour
- Confectioners' sugar
Thyme Pasta Frittata
By nanarose
In a large bowl, whisk together the eggs and cream
- 6 eggs
- 3 tablespoons whipping cream
- 1 cup grated Parmesan
- 3 cups cooked and cooled penne pasta
- 3 tablespoons coarsely chopped fresh thyme leaves
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 lemon, zested
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Endive and Watercress Salad with Bacon-Cider Dressing
By nanarose
Rozanne Gold, Cooking Light NOVEMBER 2012
- 4 slices center-cut bacon
- 3 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 4 cups (1/2-inch) diagonally cut Belgian endive
- 3 cups chopped radicchio
- 1 cup trimmed watercress
Thai Chicken with Carrot-Ginger Salad
By nanarose
Preheat the oven to 450 degrees F
- 2 tablespoons unsalted butter, softened
- 3 garlic cloves; 2 chopped, 1 crushed
- 4 teaspoons Thai green curry paste (available in the international aisle)
- 4 teaspoons finely chopped peeled ginger
- Grated zest and juice of 3 limes
- 4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
- Kosher salt
- 1 tablespoon vegetable oil
- 1 pound carrots
- 2 tablespoons chopped fresh cilantro
Maple-Mustard Glazed Chicken
By nanarose
Deb Wise, Cooking Light JANUARY 2012
- 2 teaspoons olive oil
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup fat-free, lower-sodium chicken broth
- 1/4 cup maple syrup
- 2 teaspoons chopped fresh thyme
- 2 medium garlic cloves, thinly sliced
- 1 tablespoon cider vinegar
- 1 tablespoon stone-ground mustard
Red Snapper over Sauteed Spinach and Tomatoes
By nanarose
Cooking Light DECEMBER 2004
- 3 tablespoons country-style Dijon mustard
- 3 tablespoons reduced-fat Italian dressing
- 4 (6-ounce) red snapper fillets
- Cooking spray
- 1/2 cup chopped onion
- 1 (10-ounce) package fresh spinach (about 10 cups)
- 1 cup chopped red or yellow tomato
- 4 lemon wedges