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Recipes
Grilled Ham, Chicken, and Gruyère Sandwiches
By nanarose
Julianna Grimes, Cooking Light NOVEMBER 2012
- 2 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 ounces prosciutto, cut into 4 thin slices
- 8 (3/4-ounce) slices sourdough bread
- 4 teaspoons butter, softened and divided
- 2 ounces Gruyère cheese, shredded (about 1/2 cup)
- 2 tablespoons Dijon mustard
- 2 cups arugula leaves
- 3 tablespoons thinly sliced shallots
- 2 teaspoons fresh lemon juice
- 1 large red-skinned pear, sliced
Warm Bacon Vinaigrette
By nanarose
Vanessa Pruett, Cooking Light APRIL 2012
- 4 slices center-cut bacon
- 2 tablespoons chopped shallots
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon sugar
- 3 tablespoons olive oil
Jalapeño-Lime Slaw
By nanarose
Ann Taylor Pittman, Cooking Light JULY 2011
- 1/3 cup fresh lime juice
- 1 teaspoon sugar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1/2 cup thinly vertically sliced red onion
- 1/2 cup coarsely chopped fresh cilantro
- 1 (16-ounce) package cabbage-and-carrot coleslaw
- 4 jalapeño peppers, halved crosswise
Honey Orange BBQ Chicken
By nanarose
Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl
- 1/2 cup freshly squeezed orange juice
- 1/4 cup olive oil
- 1/4 cup hot sauce
- 1/4 cup Dijon mustard
- 1 tablespoon grated orange zest
- 1 (4 pound chicken) cut into 10 pieces, patted dry with paper towels
- 4 tablespoons (1/2 stick) butter
- 1/4 cup honey
- 1/4 cup freshly squeezed orange Juice
- 1/4 cup Neely's BBQ sauce
- 1 tablespoon grated orange zest
- 2 tablespoons Dijon mustard
- 1/4 teaspoon allspice
Chocolate Panini
By nanarose
All You FEBRUARY 2012
- 2 tablespoons unsalted butter, softened
- 8 pieces of thinly sliced white sandwich bread
- 1/2 cup Nutella
- 2 ounces semisweet chocolate, finely chopped
Southwest Crispy Chicken Sliders
By nanarose
Julianna Grimes, Cooking Light JULY 2012
- 3 ounces all-purpose flour (about 2/3 cup)
- 2/3 cup yellow cornmeal
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup fat-free buttermilk
- 2 tablespoons butter, melted
- 1 large egg, lightly beaten
- 1.5 ounces sharp cheddar cheese, shredded (about 1/3 cup)
- 1 jalapeño pepper, seeded and minced
- Cooking spray
- 2/3 cup panko (Japanese breadcrumbs)
- 1/4 cup fat-free milk
- 1 large egg, lightly beaten
- 3 (6-ounce) skinless, boneless chicken breast halves
- 2 tablespoons canola oil, divided
- 1 ripe, pitted, peeled avocado
- 2 teaspoons fresh lime juice
- 2 slices applewood-smoked bacon, cooked and crumbled
- 12 (1/2-inch-thick) slices small, ripe tomato
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Uncle Bubba's Wings
By nanarose
Combine hot sauce, and Cajun spice, pepper and garlic powder
- 3 pounds chicken wings
- 1 1/2 cups hot Sauce
- 1 1/2 tablespoons Cajun spice
- 1/2 tablespoons cayenne pepper
- 3/4 tablespoon garlic powder
- Oil, for frying
- Buffalo Sauce, recipe follows
- Thai Dipping Sauce, recipe follows
Fizzy Plum Bellini
By nanarose
Paul Grimes, Cooking Light JULY 2011
- 1/2 cup water
- 3 tablespoons sugar
- 2 ripe red-skinned plums, pitted and quartered
- 1 teaspoon eau-de-vie or brandy
- 2 cups prosecco
Caramel Apple Dip
By nanarose
Southern Living SEPTEMBER 2012
- 1 (8-oz.) package cream cheese, softened
- 1/3 cup firmly packed dark brown sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 tablespoon granulated sugar
- Fresh apple slices
Crisp Lamb Lettuce Wraps
By nanarose
Christine Burns Rudalevige, Cooking Light AUGUST 2012
- 2 teaspoons canola oil
- 1 cup finely chopped onion
- 2 teaspoons minced fresh garlic
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 ounces lean ground lamb
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped tomato
- 1/2 cup chopped cucumber
- 1/4 cup plain fat-free Greek yogurt
- 1/4 cup red pepper hummus (such as Tribe)
- 8 Boston lettuce leaves
- 2 tablespoons torn mint leaves
- 1 tablespoon pine nuts, toasted