Nanarose's profile page
Recipes
Cider-Brined Turkey with Maple-Cider Glaze
By nanarose
For the turkey brine: Heat the apple cider, brown sugar, salt, peppercorns, garlic, bay leaves, oranges, shallots, ...
- 8 cups good-quality apple cider
- 1/3 cup brown sugar
- 1/4 cup kosher salt
- 2 teaspoons peppercorns
- 5 cloves garlic, crushed
- 3 bay leaves
- 2 oranges, sliced
- 2 large shallots or medium onions, quartered
- A handful fresh parsley leaves
- A handful fresh sage leaves
- A handful fresh thyme sprigs
- 4 bone-in skin-on turkey leg/thigh quarters
- 2 bone-in skin-on turkey breasts, about 6 to 7 pounds each
- Olive oil, for drizzling
- Freshly ground black pepper
- 1 cup good-quality apple cider
- 1 cup turkey stock
- 2/3 cup dark amber maple syrup
- 6 tablespoons butter
- 10 whole black peppercorns
- A couple strips orange rind
Salted Caramel Turtle Triangles
By nanarose
Heat oven to 350°F. Spray 9 x 13-inch pan with cooking spray
- 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
- 1/4 cup butter or margarine, melted
- 2 tablespoons water
- 1 egg
- 2/3 cup pecans, coarsely chopped
- 4 tablespoons butter
- 1 bag (14 oz) caramels, approximately 50 caramels
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla
- 1/8 teaspoon coarse kosher salt, plus additional 1/2 teaspoon for top of bars
Chocolate-Almond Torte
By nanarose
Preheat the oven to 350 degrees
- 1 1/4 cups blanched, sliced almonds
- 12 tablespoons unsalted butter, diced, plus more for greasing
- 8 ounces bittersweet chocolate, chopped
- 2 tablespoons breadcrumbs
- 3/4 cup granulated sugar
- 3 large eggs, separated, plus 3 egg yolks
- Grated zest of 1 orange
- 1 tablespoon dark rum
- 1/2 teaspoon salt
- Confectioners' sugar, for garnish
- Whipped cream, for garnish (optional)
Sweet-and-Sour Chicken
By nanarose
Position a rack in the upper third of the oven and preheat to 450 degrees
- 1 3 1/2-to-4-pound chicken, cut into 8 pieces
- Kosher salt and freshly ground pepper
- All-purpose flour, for dusting
- 2 tablespoons extra-virgin olive oil
- 1 pound shallots, halved
- 1 tablespoon tomato paste
- 1 tablespoon fresh thyme
- 1/2 cup apple cider vinegar
- 1/2 cup unfiltered apple cider
- 1/3 cup golden raisins
- 2 tablespoons cold unsalted butter, cut into cubes
Spicy Basil Chicken
By nanarose
Phoebe Wu, Cooking Light APRIL 2012
- 2 teaspoons canola oil
- 1/4 cup minced shallots
- 3 garlic cloves, thinly sliced
- 6 (4-ounce) skinless, boneless chicken thighs, cut into 1-inch pieces
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 2 teaspoons lower-sodium soy sauce
- 1 1/4 teaspoons chile paste with garlic (such as sambal oelek)
- 1 teaspoon water
- 1/2 teaspoon cornstarch
- 1/8 teaspoon salt
- 1/3 cup sliced basil leaves
- Brown Rice with Sesame
- Sauteed Snow Peas and Peppers
Walnut Sage Gratin
By nanarose
Put the oven rack in center of the oven and preheat to 350 degrees F
- 2 cups heavy cream
- 3/4 cup walnuts, toasted and finely chopped
- 3 1/2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch thick slices
- Kosher salt and freshly ground black pepper
- 2 tablespoons roughly chopped fresh sage leaves
- 1 cup grated Gruyere cheese
Oven Roasted Chicken Tenders Saltimbocca
By nanarose
Preheat oven to 425 degrees F
- 8 chicken tenders
- Salt and freshly ground black pepper
- 8 leaves sage
- 8 slices Prosciutto di Parma
- 2 tablespoons extra-virgin olive oil
- 4 wedges lemon
- Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts, recipe follows
- 1 package dried mixed wild mushrooms or porcini mushrooms
- 1 quart chicken stock
- 2 cups water
- 3 tablespoons extra-virgin olive oil, plus a drizzle
- 1 medium onion, finely chopped
- 2 large cloves garlic, grated or finely chopped
- Salt and freshly ground black pepper
- 1 pound spaghetti, broken into small pieces
- 1/2 cup dry white wine
- 3/4 cup hazelnuts
- 2 tablespoons butter
- 3/4 cup Parmigiano-Reggiano, a few handfuls
- 4 cups arugula
- 1/2 lemon, juiced
Stone Fruit Chicken-Rice Salad
By nanarose
Julianna Grimes, Cooking Light AUGUST 2012
- 3 (6-ounce) skinless, boneless chicken breast halves, trimmed
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- Cooking spray
- 2 tablespoons olive oil
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 1/2 cups pitted, coarsely chopped nectarines
- 1 cup cooked brown rice, cooled
- 1 cup coarsely chopped pitted cherries
- 1/2 cup sliced green onions
- 1/4 cup dry-roasted almonds, chopped
- 3 tablespoons torn mint
Cheese Straws in Pesto
By nanarose
Preheat the oven to 375 degrees
- 1 8-ounce package cream cheese, softened
- 1/4 cup grated parmesan cheese
- 1 large egg, lightly beaten
- Salt
- 1 16-ounce package frozen phyllo dough (about 40 sheets), thawed
- 1 stick unsalted butter, melted
- Store-bought pesto, for dipping
Tangerine Beef with Scallions
By nanarose
Pierce the steak with a fork several times on each side
- 1 1/2 pounds beef tri-tip steak, trimmed of excess fat
- 1 tangerine
- 4 scallions, sliced, plus more for garnish
- 1/4 cup soy sauce
- 2 tablespoons toasted sesame oil
- 2 teaspoons sugar
- 2 tablespoons chopped peeled ginger
- 3 cloves garlic, minced
- Pinch of red pepper flakes
- 2 tablespoons orange preserves