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Recipes
Pineapple Polenta Squares with Shrimp
By nanarose
Make the polenta: Bring the broth to a boil in a saucepan over medium-high heat
- 2 cups low-sodium chicken broth or water
- 1/2 cup polenta
- Kosher salt and freshly ground pepper
- 2 tablespoons chopped fresh sage
- 1/2 cup finely chopped fresh pineapple
- Vegetable oil, for brushing
- 1/2 cup chopped fresh pineapple
- 12 large shrimp, peeled and deveined
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
- 6 thin slices prosciutto, halved lengthwise
- 1 stick unsalted butter, cut into pieces
- 1/4 cup finely chopped fresh pineapple
- Chopped fresh parsley, for garnish
Hot Wings with Blue Cheese-Yogurt Sauce
By nanarose
For the Blue Cheese Sauce: Stir together the yogurt, blue cheese, red onion, cilantro and salt and pepper in a bow...
- 1 cup Greek yogurt
- 1/4 cup crumbled blue cheese (recommended: Cabrales)
- 2 tablespoons finely grated red onion
- 2 tablespoons finely chopped fresh cilantro leaves
- Salt and freshly ground black pepper
- Peanut oil
- 1 cup all-purpose flour
- Salt and freshly ground black pepper
- 2 teaspoons ancho chili powder, plus 2 tablespoons
- 1 teaspoon garlic powder
- 2 pounds chicken wings split at the joint, wing tips removed and discarded
- 1/2 cup red wine vinegar
- 1 to 2 tablespoons pureed chipotle chile in adobo
- 1 tablespoon New Mexico chili powder
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 to 2 tablespoons honey
- 1 stick unsalted butter, quartered
- Finely chopped fresh cilantro leaves, for garnish
- Jicama sticks (instead of celery)
Tzatziki
By nanarose
Deb Wise, Cooking Light APRIL 2012
- 3/4 cup plain low-fat Greek yogurt
- 1/4 cup grated peeled English cucumber
- 1 tablespoon chopped fresh dill
- 2 teaspoons red wine vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
Hush Puppies
By nanarose
Southern Living JULY 2012
- Vegetable oil
- 1 1/2 cups self-rising white cornmeal mix
- 3/4 cup self-rising flour
- 3/4 cup diced sweet onion (about 1/2 medium onion)
- 1 1/2 tablespoons sugar
- 1 large egg, lightly beaten
- 1 1/4 cups buttermilk
Apple-Stuffed Strata
By nanarose
David Bonom, Cooking Light DECEMBER 2012
- 2 teaspoons butter
- 4 cups sliced peeled Golden Delicious apple
- 6 tablespoons granulated sugar, divided
- Cooking spray
- 12 (1-ounce) slices cinnamon-swirl bread, cut in half diagonally
- 3/4 cup chopped pecans, divided
- 1 1/2 cups 1% low-fat milk
- 1/2 teaspoon ground cinnamon
- 5 large eggs
- 1 tablespoon turbinado or granulated sugar
Pork Pot Stickers
By nanarose
Click here to see how she does it
- 1 cup leftover Hawaiian Pulled Pork, finely chopped
- 2 cloves garlic, chopped
- 1 pinch kosher salt
- 1 pinch freshly ground black pepper
- 1 scallion, thinly sliced
- 2 tablespoons chopped fresh cilantro leaves
- 12 small round wonton wrappers
- 2 tablespoons vegetable oil
- Soy sauce or sweet and sour sauce, for dipping
- 1 packet teriyaki marinade (recommended: McCormick Grill Mates)
- 1 tablespoon paprika
- 1 teaspoon fresh ground pepper
- 3 1/2 pounds pork shoulder
- 1/2 cup chicken broth
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 1 cup chili sauce
- 1 (6-ounce) can pineapple juice
- 1 medium onion, chopped
- 2 carrots, chopped
- 8 hamburger rolls
- 2 tablespoon canola oil
- 1 tablespoon ginger, chopped
- 2 teaspoons garlic, chopped
Mushroom and Leek Stuffing
By nanarose
David Bonom, Cooking Light NOVEMBER 2012
- 9 cups 1/2-inch Italian bread cubes (about 12 ounces)
- 3 tablespoons olive oil
- 2 1/2 cups chopped leek (about 2 medium)
- 1 1/2 cups chopped celery
- 1 cup chopped carrot
- 2 tablespoons minced fresh sage
- 1 tablespoon chopped fresh thyme
- 4 garlic cloves, minced
- 1 pound sliced cremini mushrooms
- 1 cup no-salt-added chicken stock (such as Swanson)
- 1 cup water
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 2 large eggs, lightly beaten
- Cooking spray
Shrimp and Chicken Etouffee
By nanarose
Heat a large pot over medium-high heat
- 2 tablespoons vegetable oil
- 1 pound andouille sausage, diced
- 3 pounds skin-on, bone-in chicken thighs
- Kosher salt
- 1/2 cup plus 2 tablespoons all-purpose flour
- 4 stalks celery, diced
- 1 large onion, diced
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon cayenne pepper
- 4 cups low-sodium chicken broth
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons dry sherry
- Freshly ground black pepper
Pecan-Crusted Trout
By nanarose
Phoebe Wu, Cooking Light APRIL 2012
- 2 tablespoons all-purpose flour
- 1/4 cup nonfat buttermilk
- 1/3 cup pecan halves, ground
- 1/3 cup panko
- 4 (6-ounce) trout fillets, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter, divided
- 1 tablespoon olive oil, divided
- 1 tablespoon chopped fresh parsley
- 4 lemon wedges
- Creamed Spinach and Mushrooms
- Steamed Sugar Snap Peas
Well-Dressed Salmon
By nanarose
On a cutting board, dice cucumber into 1/4-inch pieces - to peel or not to peel is up to you
- 1/2 seedless cucumber
- 2 small plum tomatoes
- 1 shallot or 1/4 red onion, finely chopped, divided
- 2 tablespoons Dijon mustard
- 2 tablespoons sugar
- 1/4 cup white wine vinegar
- 1/2 cup extra-virgin olive oil, plus a drizzle
- 1/4 cup finely chopped fresh dill
- Salt and freshly ground black pepper
- 4 (6-ounce) skinless salmon fillets
- Seafood seasoning (recommended: Old Bay)