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Recipes
Ponzu
By nanarose
Tiffany Vickers Davis, Cooking Light APRIL 2012
- 1 tablespoon chopped green onions
- 3 tablespoons fresh lemon juice
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoons lower-sodium soy sauce
- 1 teaspoon brown sugar
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon fish sauce
Holiday Brunch Casserole Recipe
By nanarose
In a large bowl, combine the first five ingredients; stir in 1 cup cheese
- 4 cups frozen shredded hash brown potatoes, thawed
- 1 pound Jimmy Dean® Premium Pork Sausage Roll, cooked and drained
- 1/2 pound bacon strips, cooked and crumbled
- 1 medium green pepper, chopped
- 1 green onion, chopped
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 4 eggs
- 3 cups 2% milk
- 1 cup reduced-fat biscuit/baking mix
- 1/2 teaspoon salt
Crispy Rack of Lamb with Honey and Mascarpone
By nanarose
For the lamb: Place an oven rack in the center of the oven
- 3 (1 to 1 1/2 pounds each) racks of lamb, trimmed, with 1/4-inch of fat left on meat
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons herbs de Provence
- 1/2 cup creme fraiche
- 3 tablespoons honey
- 3/4 tablespoon ground cumin
- 2 tablespoons chopped fresh mint leaves
- 1/2 cup mascarpone cheese, at room temperature
- Kosher salt and freshly ground black pepper
Bourbon Praline Cake
By nanarose
Preheat the oven to 350 degrees F
- 4 tablespoons unsalted butter, plus more for greasing
- 1/3 cup packed light brown sugar
- 1/3 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups pecans, toasted
- 1 1/2 cups cake flour
- 1 teaspoon baking soda
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon fine salt
- 1/3 cup buttermilk, at room temperature
- 2 tablespoons bourbon
- 1 1/2 sticks unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup pecans, toasted and chopped
- Vanilla ice cream, for serving
Chili-Cheese Mac
By nanarose
Phoebe Wu, Cooking Light APRIL 2012
- 1 teaspoon canola oil
- 3/4 pound ground round
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 2 cups fat-free, lower-sodium beef broth
- 1 cup water
- 1 (10-ounce) can mild diced tomatoes and green chiles, undrained
- 8 ounces uncooked elbow macaroni
- 1/2 cup fat-free milk
- 4 ounces 1/3-less-fat cream cheese
- 4 1/2 ounces finely shredded reduced-fat sharp cheddar cheese
Saucy Chicken over Rice
By nanarose
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 6 skinned chicken thighs (about 2 pounds)
- 6 skinned chicken drumsticks (about 1 3/4 pounds)
- 1 teaspoon canola oil
- 1/3 cup finely chopped onion
- 2 garlic cloves, minced
- 1/3 cup dry white wine
- 1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon salt-free lemon-herb seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon crushed red pepper
- 3 cups hot cooked rice
Pesto Arancini
By nanarose
Makeovers add your rating Add a comment Add to My Recipes Directions Mix risotto and pesto
- 2 cups leftover risotto
- 2 tablespoons pesto
- 16 1/2 inch cubes fontina (about 2 oz)
- 1 cup panko
- vegetable oil
Open-Faced Sandwiches with Mushrooms and Fried Eggs
By nanarose
Sidney Fry, MS, RD, Cooking Light AUGUST 2012
- 4 teaspoons extra-virgin olive oil, divided
- 1 cup thinly sliced shallots, divided
- 1 (8-ounce) package presliced cremini mushrooms
- 2 tablespoons dry white wine
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon kosher salt
- 8 teaspoons refrigerated pesto
- 4 (1 1/2-ounce) slices multigrain bread
- 2 ounces grated fresh Parmigiano-Reggiano cheese (about 1/2 cup)
- 4 large eggs
- 8 (1/4-inch-thick) slices beefsteak tomato
- 3 tablespoons chopped fresh basil
Pasta Pork Bolognese
By nanarose
Jackie Newgent, Cooking Light APRIL 2012
- 9 ounces refrigerated fettuccine
- 2 teaspoons olive oil
- 12 ounces lean ground pork
- 1/2 cup grated carrot
- 3 garlic cloves, minced
- 1/3 cup red wine
- 1 2/3 cups lower-sodium marinara sauce
- 1/2 cup chopped fresh basil, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Steamed Sugar Snap Peas
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