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Recipes
Turkey Roulade With Swiss Chard
By nanarose
Bring a large pot of salted water to a boil
- Kosher salt
- 1/2 cup arborio or other medium-grain rice
- 2 bunches (about 2 pounds) Swiss chard, stems removed
- 12 ounces pancetta, finely chopped
- 2 cloves garlic
- 1/2 teaspoon chopped fresh rosemary
- 1/4 teaspoon red pepper flakes
- 4 ounces gruyere cheese, cut into 1/4-inch cubes
- 1/2 cup finely chopped scallions
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- Grated zest of 1 lemon
- 1/2 teaspoon freshly grated nutmeg
- Freshly ground pepper
- 4 large eggs, beaten
- 1 skin-on, boneless turkey breast half (3 to 4 pounds)
- 3 tablespoons extra-virgin olive oil
- 3 cups white wine
Lamb Chops with Eggplant Caponata
By nanarose
Heat the olive oil in a large skillet over medium heat
- 1/4 cup extra-virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 small eggplant, diced
- Kosher salt and freshly ground pepper
- 1 teaspoon finely chopped rosemary
- 1 tomato, seeded and diced
- 1/4 cup balsamic vinegar
- 1 teaspoon capers
- 1 tablespoon pine nuts, toasted
- 12 to 16 lamb loin chops
- Arugula, for garnish
Chicken and Wild Rice Salad with Almonds
By nanarose
Ashley Bone, Spring Hill, Tennessee, Cooking Light DECEMBER 2009
- Remaining ingredients:
- 1/4 cup fig vinegar or white wine vinegar
- 2 teaspoons sugar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 2 tablespoons canola oil
- 2 cups fat-free, less-sodium chicken broth
- 1 1/2 cups uncooked wild rice
- 1 tablespoon butter
- Cooking spray
- 1 pound skinless, boneless chicken breast
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup chopped celery
- 1/2 cup shredded carrots
- 1/3 cup dried cranberries
- 1/4 cup chopped almonds, toasted
- 2 tablespoons minced red onion
Blue Cheese-Stuffed Pork Chops with Pears
By nanarose
Wendy Kalen, Cooking Light OCTOBER 2011
- 4 (4-ounce) boneless center-cut loin pork chops, trimmed
- 1/2 cup (2 ounces) crumbled blue cheese
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 1/2 teaspoons olive oil
- 1 1/2 teaspoons butter
- 1 ripe pear, cored and cut into 16 wedges
Goat Cheese-Asparagus Crustless Quiche
By nanarose
How to Make ... Stir-Frying How to Make Make the Most of a CSA Membership Buckwheat Marketplace Enter your fr...
- 1 lb. asparagus, trimmed and cut into 1-inch lengths, tips reserved for garnish, optional
- 1 tsp. olive oil
- 2 large shallots
- 2 cloves garlic, peeled
- 5 oz. fresh goat cheese
- 2 large eggs
- 5 large egg whites
Sunny's German Chocolate Cake Cookies
By nanarose
Preheat the oven to 375 degrees F
- 2 sticks butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, beaten
- 2 1/4 cups all-purpose flour
- 1 /2 cup unsweetened cocoa, such as Hershey's
- 1 teaspoon baking soda
- Pinch salt
- 1 cup semisweet chocolate chips
- 1 cup shredded sweetened coconut, such as Baker's Angel Flake Coconut
- 1 cup chopped pecans
Strawberry Ice Cream Cheesecake
By nanarose
Line an 8 1/2- by 4 1/2-inch loaf pan with 2 pieces of parchment paper, leaving a 3-inch overhang on all 4 sides
- 1 1
- can sweetened condensed milk
- 1 /2
- c.
- cream cheese
- 1 1/2 1 1/2
- tsp.
- pure vanilla extract
- 2 2
- c.
- heavy cream
- 1 1
- lb.
- strawberries
- 2 2
- tsp.
- sugar
Slow Cooked Orange Pork Roast Tacos
By nanarose
Place the onions in the bottom of a 5-quart slow cooker
- 1 medium onion, chopped
- 1 (10-pound) bone-in pork shoulder, picnic cut
- 2 tablespoons soy sauce
- 1 tablespoon chopped garlic
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 cup orange marmalade
- 20 corn tortillas
- Cabbage Slaw, recipe follows
- 1 head red cabbage, shredded
- 4 medium carrots, coarsely grated
- 1/4 cup cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Mushroom and Roasted Pepper Tarts
By nanarose
Cooking Light DECEMBER 2009
- Chive Piecrust dough
- Cooking spray
- 1 tablespoon Dijon mustard
- 1 cup boiling water
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 1 tablespoon canola oil
- 2 tablespoons chopped shallots
- 4 ounces cremini mushrooms, thinly sliced
- 3 1/2 ounces shiitake mushroom caps, thinly sliced
- 1 garlic clove, minced
- 2 tablespoons Madeira wine
- 1 teaspoon chopped fresh thyme
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon fresh lemon juice
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt
- 3 tablespoons grated Parmigiano-Reggiano cheese, divided
- 1/2 cup 2% reduced-fat evaporated milk
- 2 tablespoons half-and-half
- 1 large egg
- 1 large egg white
- 1/3 cup chopped bottled roasted red bell peppers
- 2 tablespoons finely chopped fresh chives
Chicken Enchilada Dip
By nanarose
Our Best Slow Cooker Suppers, Southern Living NOVEMBER 2013
- 2 (10-oz.) cans mild enchilada sauce
- 10 (6-inch) corn tortillas, torn into 3-inch pieces
- 4 cups shredded cooked chicken breasts
- 1 1/2 cups sour cream
- 1 (12-oz.) package shredded Colby-Jack cheese blend, divided
- 1 (10 3/4-oz.) can cream of mushroom soup
- 8 cups shredded iceberg lettuce
- 1 (15-oz.) can black beans
- 3 tomatoes, diced