Nanarose's profile page
Recipes
Pork and Tomato Skillet Sauté
By nanarose
Bruce Weinstein and Mark Scarbrough, Cooking Light JULY 2012
- 4 teaspoons olive oil, divided
- 4 (6-ounce) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick)
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 cup thinly sliced shallots
- 2 tablespoons balsamic vinegar
- 2 teaspoons minced garlic
- 2 cups grape tomatoes
- 3 tablespoons chopped fresh basil
Chicken with Pepperoni-Marinara Sauce
By nanarose
Maureen Callahan, Cooking Light JANUARY 2012
- Cooking spray
- 1/2 teaspoon minced fresh garlic
- 16 slices pepperoni, coarsely chopped
- 1/4 teaspoon dried oregano
- 1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
- 2 tablespoons chopped fresh basil
- 2 teaspoons olive oil
- 1 1/2 pounds chicken cutlets
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded part-skim mozzarella cheese
Tarragon Lamb Shanks with Cannellini Beans
By nanarose
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 4 (1 1/2-pound) lamb shanks
- 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
- 1 1/2 cups diced peeled carrot
- 1 cup chopped onion
- 3/4 cup chopped celery
- 2 garlic cloves, thinly sliced
- 2 teaspoons dried tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (28-ounce) can diced tomatoes, undrained
Neely's Deep-Fried Turkey
By nanarose
*Cooks Note: To measure the amount of oil needed to fry the turkey, put the turkey in the fryer, add water to top o...
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 (14-pound) turkey, giblets removed, washed and dried
- 2 3/4 gallons peanut oil, for frying
Marble Bark
By nanarose
MICROWAVE semi-sweet and white chocolates in separate microwaveable bowls on HIGH 2 min
- 6 squares BAKER'S Semi-Sweet Chocolate
- 1 pkg. (6 squares) BAKER'S White Chocolate
- 1 cup PLANTERS Chopped Pecans, toasted
Seared Rack of Lamb with Pistachio Tapenade
By nanarose
In a food processor, combine the pistachios, olives, capers, garlic, and herbs and puree
- 1/2 cup pistachios, shelled and toasted
- 1/2 cup pitted cerignola olives
- 2 tablespoons capers
- 1 clove garlic, smashed
- 1 tablespoon chopped fresh oregano leaves
- 2 tablespoons chopped fresh parsley leaves
- Extra-virgin olive oil
- 1 lemon, zested
- 1 (8-rib) rack of lamb
- Kosher salt
Home-Style Shrimp Curry
By nanarose
Combine the rice, 1 1/3 cups water, 1 teaspoon curry powder, 1/4 teaspoon salt and 1/2 tablespoon oil in a saucepan
- 1 cup basmati rice, rinsed
- 2 teaspoons Madras-style curry powder
- Kosher salt
- 3 1/2 tablespoons vegetable oil
- 1 medium white onion, quartered
- 3 cloves garlic
- 1 2-inch piece ginger, peeled
- 1 14.5-ounce can diced tomatoes
- 1 to 2 serrano chile peppers, halved (remove seeds for less heat)
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup whole or low-fat plain yogurt
- 1/3 cup chopped fresh cilantro
Venezuelan Empanadas
By nanarose
Make the filling: Place the beef, bay leaves, 1 tablespoon salt and water to cover in a saucepan and bring to a boi...
- 1 1/2 pounds beef blade roast, cut into 4 pieces, trimmed
- 4 bay leaves
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1/2 medium onion, diced
- 1/4 green bell pepper, diced
- 2 cloves garlic, minced
- 1 shallot, diced
- 1 scallion, chopped
- 2 teaspoons paprika
- 2 teaspoons sazon completa (Spanish seasoning blend, found in the spice aisle)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- Freshly ground pepper
- 3 tablespoons sugar
- 1 1/2 tablespoons vegetable oil, plus more for greasing and frying
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon salt
- 3 1/2 cups precooked cornmeal (such as P.A.N. brand)
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 1/4 cups cilantro (leaves and stems)
- 1/2 cup extra-virgin olive oil
- 1 medium avocado, halved, seeded and peeled
- 1/4 green bell pepper, chopped
- 1 scallion, chopped
- 4 teaspoons white vinegar
- 1 clove garlic, crushed
- Kosher salt and freshly ground pepper
Nutty Greens with Bacon and Blue Cheese
By nanarose
Bring a large pot of salted water to a boil over high heat
- Kosher salt
- 1 pound haricots verts, trimmed
- 3 slices bacon
- 4 ounces blue cheese, cut into small chunks (recommended: Shropshire)
- 1 1/2 cups toasted whole pecans, coarsely chopped
- 1/4 teaspoon freshly ground black pepper
Egg and Hash Brown Casserole
By nanarose
David Bonom, Cooking Light DECEMBER 2012
- 8 center-cut bacon slices
- 1 1/2 cups chopped onion
- 8 ounces sliced shiitake mushroom caps
- 3 garlic cloves, minced
- 2 cups shredded hash brown potatoes (such as Simply Potatoes)
- 1/4 cup no-salt-added chicken stock (such as Swanson)
- 5 cups fresh baby spinach
- 2 tablespoons thinly sliced fresh basil
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 ounces reduced-fat Swiss cheese, finely chopped
- Cooking spray
- 1/2 cup 1% low-fat milk
- 6 large eggs, lightly beaten