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Recipes
Steak Sandwiches with Pickled Onion and Herb Aioli
By nanarose
Ann Taylor Pittman, Cooking Light AUGUST 2012
- 1/4 cup water
- 1/4 cup cider vinegar
- 2 tablespoons sugar
- 1 cup thinly sliced red onion
- 1/4 cup canola mayonnaise
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1 pound flank steak, trimmed
- 1 1/2 teaspoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (12-ounce) French bread baguette
- 1 cup arugula leaves
Chocolate-Peanut Brittle Cupcakes
By nanarose
Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection sett...
- 3 sticks unsalted butter, cut into pieces
- 1 cup Dutch-process cocoa powder
- 3 1/4 cups packed dark brown sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup creamy peanut butter
- 1/4 cup butterscotch chips
- 1 cup heavy cream
- 210-ounce bags peanut butter chips
Chicken Scaloppine over Broccoli Rabe
By nanarose
Alison Lewis, Cooking Light AUGUST 2004
- 1 tablespoon olive oil
- 1/3 cup Italian-seasoned breadcrumbs
- 1/4 teaspoon black pepper
- 4 (6-ounce) skinless, boneless chicken breast cutlets
- 1/2 cup dry white wine
- 1/2 cup fat-free, less-sodium chicken broth
- 3 tablespoons fresh lemon juice
- 1 teaspoon butter
- 1 pound broccoli rabe (rapini), cut into 3-inch pieces
- 2 tablespoons chopped fresh parsley
- 2 tablespoons capers, rinsed and drained
- 4 lemon slices (optional)
Bread Bacon and Beer Soup
By nanarose
Fry bacon until crisp, remove and reserve
- 2 slices bacon
- 1 large onion, diced
- 2 tablespoons butter
- 2 tablespoons fresh thyme leaves, plus 4 more sprigs for garnish
- 1 (12-ounce) bottle pilsner beer
- 1 quart chicken stock
- 3 slices rye bread, torn
- Salt and white pepper
- 1 cup grated white Cheddar (about 4 ounces)
Manhattan Clam Chowder
By nanarose
Heat the oil in a large pot over medium heat
- 1 1/2 tablespoons olive oil
- 1 large Spanish onion, chopped
- 1 1/2 celery stalks, chopped
- 7 cloves garlic, minced
- Pinch crushed red pepper
- 1 /4 cup tomato paste
- 3 sprigs parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 large waxy-style potato (about 3/4 pound), diced
- 5 cups clam juice (five 8-ounce bottles clam juice)
- One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped
- 1 -1/2 cups minced clams, drained (about four 6-1/2 ounce cans)
- 1 tablespoon kosher salt or to taste
- Freshly ground black pepper
- 2 tablespoons chopped parsley for garnish
Caramelized Onion and Goat Cheese Tarts
By nanarose
Recipe courtesy Sandra Lee
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 1/2 cups frozen chopped onions, thawed
- 1 tablespoon sugar
- Kosher salt
- 4 ounces goat cheese, room temperature
- 1 large egg
- 2 tablespoons heavy cream
- 1 teaspoon freshly chopped thyme leaves
- 1 (14-ounce) box refrigerated pie crust
- Special equipment: 1 (12-count) nonstick mini muffin tin
Penne with Treviso and Goat Cheese
By nanarose
Bring a large pot of salted water to a boil over high heat
- 1 pound penne pasta
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, halved
- 1 pound treviso or radicchio, chopped (about 4 cups)
- 3 packed cups (3 ounces) baby spinach
- 1/2 cup low-sodium chicken stock
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon kosher salt, plus more for seasoning
- 1/2 teaspoon red pepper flakes
- 1 1/2 cups grated Parmesan
- 1 1/2 cups (11 ounces) goat cheese, crumbled
- 1/2 cup basil leaves, torn
Pear, Date, and Manchego Salad
By nanarose
David Joachim, Cooking Light NOVEMBER 2012
- 1 cup gourmet salad greens
- 2 ripe Bosc pears
- 2 teaspoons lemon juice
- 6 pitted dates, finely chopped
- 2 tablespoons chopped walnuts
- 1 1/2 tablespoons extra-virgin olive oil
- 2 teaspoons sherry vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 ounce shaved Manchego cheese
Melissa d'Arabian's White Chili with Quick-Roasted Garlic
By nanarose
Make the roasted garlic: Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl
- 12 cloves garlic, unpeeled
- 1 tablespoon extra-virgin olive oil
- 12 shallots, chopped
- 2 tablespoons extra-virgin olive oil
- 3 Anaheim chile peppers
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup dry white wine
- 7 cups low-sodium chicken broth
- 4 cups shredded cooked chicken
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- 115-ounce can navy beans, undrained
- Kosher salt and freshly ground black pepper
- 110-ounce box frozen chopped spinach, thawed and squeezed dry
- 3/4 teaspoon smoked paprika
- 1/3 cup heavy cream
- 1 cup grated monterey jack cheese, for garnish
Pork Tenderloin Medallions and Balsamic Reduction
By nanarose
Blakeslee Wright, Cooking Light JULY 2011
- 1 tablespoon olive oil
- 1 tablespoon minced shallots
- 1 garlic clove, minced
- 1 cup balsamic vinegar
- 1 1/2 teaspoons sugar
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon Dijon mustard
- Cooking spray
- 1 (1-pound) pork tenderloin, cut into 12 slices
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper