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Recipes
Mini Mac and 'Shrooms
By nanarose
Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 9 minutes
- Kosher salt
- 1 pound mezzi rigatoni
- 1 stick unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1/4 teaspoon freshly grated nutmeg
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 pound wild mushrooms, such as oyster or shiitake, stemmed and sliced
- 4 ounces cremini mushrooms,
- quartered
- 8 ounces taleggio or brie cheese, rind removed, cubed (about 1 1/2 cups)
- 5 ounces pecorino cheese, grated (about 1 1/2 cups)
- 1/2 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
Caribbean Chicken Wings
By nanarose
In a food processor, blend together all the ingredients but the chicken until smooth
- 1 habanero, seeded and chopped
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons sugar
- 2 teaspoons fennel seed
- 2 teaspoons cayenne pepper
- 2 teaspoons allspice
- 2 teaspoons dried thyme
- 1 teaspoon ground ginger
- 4 garlic cloves, chopped
- 4 green onions, chopped
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- 1/4 cup orange juice
- 7 pounds chicken wings
Oatmeal-Crusted Chicken Tenders
By nanarose
Lorrie Hulston Corvin, Cooking Light SEPTEMBER 2006
- 1 cup regular oats
- 3/4 cup (3 ounces) grated fresh Parmesan cheese
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound chicken breast tenders
- Cooking spray
Lemon Curd
By nanarose
Elizabeth Taliaferro, Cooking Light MARCH 2006
- 1 cup plus 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 cup fresh lemon juice (about 5 medium lemons)
- 3 large eggs
- 2 tablespoons butter
- 1 teaspoon grated lemon rind
Grilled Halloumi Cheese
By nanarose
Preheat grill to high heat
- 1/2 pound (2-slabs) Halloumi cheese
- 2 tablespoons extra-virgin olive oil
- Cheese Marinade, recipe follows
- 1 shallot finely diced
- 1 tablespoon minced garlic
- 1 lemon, juiced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon freshly chopped parsley leaves
Pignoli Cookies
By nanarose
Preheat the oven to 350 degrees F
- One 15-ounce can almond paste, finely crumbled
- 1 cup confectioners' sugar
- 2 tablespoons honey
- 2 large egg whites
- 1 lemon, zested
- Pinch ground cinnamon
- Pinch fine salt
- 1/2 to 3/4 cups pine nuts
- Special Equipment: disposable pastry bag
PEANUT.BUTTER MELTAWAYS
By nanarose
Heat oven to 375°. Grease a 3x9-inch baking pan
- Crust
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter or margarine, at room temperature
- 1/2 cup smooth peanut butter
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons water
- Topping
- 26 caramels
- 1/4 cup heavy cream
- 1 teaspoon vanila
- 1/2 semisweet chocolate chips
- 1/3 cup chopped unsalted peanuts
- Heat oven to 375°. Grease a i 3x9-inch baking
- pan. To make criist, mix flour, baking
- soda, baking powder and salt. In a large
- bowl beat butter, peanut butter and sugar
- with electric mixer until fluffy. Beat in egg
- and water. Stir in flour mixture until well
- blended. Spread in prepared baking pan.
- Bake 15 to 20 minutes until brown and center
- is firm to touch. Cool in pan on rack. To
- make topping, heat caramels and heavy
- cream in a medium-size saucepan over low
- heat until caramels melt and mixture is
- smooth, stirring occasionally. Remove
- from heat; stir in vanilla. Carefully spread
- over cooled crust. Sprinkle chocolate chips
- on topping; as they melt, spread with metal
- spatula for marbleized effect. Sprinkle with
- peanuts; press lightly onto topping. Cool in
- pan on rack. Refrigerate until firm enough
- to cut into 54 bars. Per bar: 87 ca/. 2 g pro,
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
Spanish Spaghetti with Olives
By nanarose
David Joachim, Cooking Light NOVEMBER 2012
- 8 ounces thin spaghetti
- 1 tablespoon olive oil
- 2 cups chopped onion
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon celery salt
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed saffron threads (optional)
- 8 ounces extra-lean ground beef
- 1 2/3 cups lower-sodium marinara sauce (such as Amy's)
- 2 ounces pimiento-stuffed olives, sliced (about 1/2 cup)
- 1/4 cup dry sherry
- 1 tablespoon capers
- 1/4 cup chopped fresh parsley, divided
Mushroom Ramen
By nanarose
Soak 1 packet ramen noodles (any flavor) in warm water, 5 minutes; drain
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