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Recipes
Pan-Fried Shrimp with Creole Mayonnaise
By nanarose
Blakeslee Wright, Cooking Light JULY 2011
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 1 1/4 teaspoons salt-free Creole seasoning (such as Tony Chachere's), divided
- 1/8 teaspoon salt
- 1/4 cup fat-free milk
- 3/4 cup dry breadcrumbs
- 1 1/2 pounds peeled and deveined large shrimp
- 3 tablespoons olive oil, divided
- 2 tablespoons canola mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce
Caribbean Black Bean Soup
By nanarose
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 1 tablespoon olive oil
- 2 cups chopped red onion (1 onion)
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 3 tablespoons finely chopped jalapeño pepper (2 peppers)
- 1 whole garlic head, peeled and minced
- 1/4 cup no-salt-added tomato paste
- 4 cups organic vegetable broth, divided
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 2 (15-ounce) cans no-salt-added black beans, rinsed and drained
- 1/2 cup coconut milk
- 1/2 cup chopped fresh cilantro
- 2 limes, quartered
Savory Spinach and Artichoke Stuffing
By nanarose
Preheat the oven to 350 degrees F
- 1/4 cup extra-virgin olive oil
- 2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
- 2 cups chopped yellow onions
- 1 tablespoon roughly chopped garlic
- 1 tablespoon plus 2 teaspoons Emeril's Italian Essence, or other Italian seasoning blend
- 2 1/2 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 3 (8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
- 2 large eggs
- 1 1/2 cups heavy cream
- 2 cups chicken stock
- 2 tablespoons lemon juice
- 12 to 14 cups cubed (1-inch) day-old French bread (1 loaf)
- 1 pound Brie, rind removed and cut into 1/2-inch cubes
- 1/2 cup freshly grated Parmesan
- 1/4 cup minced fresh parsley leaves
PB and J Blondie
By nanarose
Preheat the oven to 350 degrees F and set the rack to the middle position
- 1 1/2 sticks (3/4 cup) salted butter, melted and cooled, plus more for greasing
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 1/2 cups packed light brown sugar
- 2 large eggs, beaten
- 4 teaspoons vanilla extract
- 1 cup peanut butter chips
- 3/4 cup crushed roasted peanuts
- 1/2 cup raspberry, strawberry or grape preserves
Bourbon Coolers
By nanarose
Combine 6 ounces each bourbon and fresh orange juice in a large cocktail shaker
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Prosciutto and Cheese Tartine
By nanarose
Julianna Grimes, Cooking Light APRIL 2012
- 1/2 cup warm water (100° to 110°)
- 1 teaspoon sugar
- 1 package dry yeast
- 5.6 ounces all-purpose flour (about 1 1/4 cups)
- 3 tablespoons olive oil, divided
- 5/8 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- Cooking spray
- 1/2 cup coarsely chopped walnuts
- 1/3 cup very thinly sliced red onion
- 1 teaspoon chopped fresh thyme
- 2 cups arugula
- 1 teaspoon fresh lemon juice
- 2 ounces thinly sliced imported prosciutto
- 1 ounce fresh Parmigiano-Reggiano cheese, shaved
Sweet Peanut Brittle
By nanarose
SPRAY large baking sheet with cooking spray
- 1 cup sugar
- 1/2 cup light corn syrup
- 1 Tbsp. butter
- 2 cups PLANTERS COCKTAIL Peanuts
- 1 tsp. baking soda
- 1 tsp. vanilla
- 4 squares BAKER'S Semi-Sweet Chocolate
- 1/4 cup PLANTERS Creamy Peanut Butter
Sarah's PB&J Chocolate Bars
By nanarose
Make the base: Line an 8-inch square baking pan with foil, extending it over the sides
- 1 stick unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 large egg, beaten
- 1 sleeve saltines (40 crackers, regular or whole wheat), finely crushed
- 3/4 cup finely chopped roasted peanuts
- 1/4 cup grape jelly
- 7 tablespoons plus 1 teaspoon unsalted butter, softened
- 1/3 cup creamy peanut butter
- 1/2 cup confectioners' sugar
- 4 ounces semisweet chocolate, chopped
Chicken and Sausage Gumbo
By nanarose
Vanessa Pruett, Cooking Light NOVEMBER 2012
- 6 ounces andouille sausage, finely chopped
- 2 tablespoons butter
- 2 tablespoons canola oil
- 1.5 ounces all-purpose flour (about 1/3 cup)
- 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
- 1 cup chopped onion
- 3/4 cup chopped green bell pepper (about 1 medium)
- 1/2 cup thinly sliced celery
- 1 tablespoon salt-free Cajun/Creole seasoning
- 1/2 teaspoon salt
- 5 garlic cloves, minced
- 3 cups no-salt-added chicken stock (such as Swanson)
- 1 (14.5-ounce) can no-salt-added whole tomatoes, drained and crushed
- 1 cup frozen cut okra
- 3 cups bagged precooked brown rice
Slow-Cooked BBQ Fennel, Onion, and Pork Sandwiches
By nanarose
Mark Bittman, Cooking Light JULY 2012
- 8 ounces boneless pork shoulder, trimmed and chopped
- 2 cups vertically sliced onion
- 1 large fennel bulb, thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 cup crushed tomatoes
- 1/4 cup cider vinegar
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons cider vinegar
- 3/4 cup thinly sliced green cabbage
- 3/4 cup thinly sliced red cabbage
- 1/3 cup plain 2% Greek yogurt
- 2 tablespoons canola mayonnaise
- 1 teaspoon minced garlic
- 6 (1 1/2-ounce) whole-wheat hamburger buns, toasted