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Recipes
Slice & Bake Orange Spice Wafers Recipe
By nanarose
In a large bowl, cream butter and sugars until light and fluffy
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 egg
- 2 tablespoons light corn syrup
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 2 teaspoons grated orange peel
- 1/4 teaspoon each ground allspice, cloves and nutmeg
- Additional sugar, optional
Buffalo Chicken Cheese Balls
By nanarose
Have oil heated to 350 degrees F
- 1 store-bought rotisserie chicken
- 1/4 cup hot sauce (recommended: Frank's Red Hot)
- 1 teaspoon ground black pepper
- 1 3/4 cups sharp Cheddar
- 1/4 cup freshly sliced scallions
- 1 cups all-purpose flour
- 3 eggs, lightly beaten
- 2 cups panko bread crumbs
- Vegetable oil, for frying
- 1 1/2 cups mayonnaise
- 1/2 cup packed blue cheese, broken up
- 1/2 teaspoon hot sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 lemon, juiced
- 1 teaspoon chopped garlic
Orange Wine Shrimp Cocktail
By nanarose
Make the orange wine: Remove the orange zest in wide strips with a paring knife and place in a large sterilized con...
- 4 oranges (blood oranges, if available)
- 1/2 vanilla bean
- 1 3-liter box (about 12 1/2 cups) white wine
- 3 cups vodka
- 3 cups sugar
- 1/4 cup extra-virgin olive oil
- 2 to 3 sprigs fresh thyme
- Pinch of red pepper flakes
- Kosher salt
- 1 pound large shrimp, unpeeled
Grilled Salmon and Brown Butter Couscous
By nanarose
Mary Drennen, Cooking Light MAY 2012
- 2 tablespoons butter
- 2 tablespoons pine nuts
- 1 cup uncooked couscous
- 2 tablespoons dry white wine
- 1 (14.5-ounce) can fat-free, lower-sodium chicken broth
- 1 tablespoon grated lemon rind
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground fennel seeds
- 1/2 teaspoon ground coriander
- 1/4 teaspoon sugar
- 1/4 teaspoon kosher salt
- 4 (6-ounce) skinless salmon fillets
- Cooking spray
Fresh Cherry Cheesecake Bars
By nanarose
Ann Taylor Pittman, Cooking Light JULY 2011
- 4.5 ounces all-purpose flour (about 1 cup)
- 3 tablespoons powdered sugar
- 1/8 teaspoon salt
- 5 tablespoons chilled butter, cut into small pieces
- 3 1/2 teaspoons ice water
- 1 1/4 cups chopped pitted fresh cherries
- 1 tablespoon granulated sugar
- 1 tablespoon water
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon cornstarch
- 3/4 cup (6 ounces) 1/3-less-fat cream cheese
- 1/3 cup fat-free plain Greek yogurt
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
Cheesy Keto Biscuits
By nanarose
Preheat the oven to 350 degrees F (175 degrees C)
- 2 cups almond flour
- 1 tablespoon baking powder
- 2 1/2 cups shredded Cheddar cheese
- 4 eggs
- 1 /4 cup half-and-half
Roast Stuffed Pork Loin with Port Sauce
By nanarose
Julianna Grimes, Cooking Light DECEMBER 2012
- 1 cup tawny port
- 1/2 cup dried cherries, coarsely chopped
- 2 tablespoons canola oil, divided
- 3/4 cup finely chopped fennel bulb
- 1/2 cup finely chopped onion
- 2 large garlic cloves, minced
- 1 cup sourdough breadcrumbs, toasted
- 2 tablespoons butter, divided
- 2 1/2 cups no-salt-added chicken stock (such as Swanson), divided
- 1 tablespoon chopped fresh sage, divided
- 1 1/2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons kosher salt, divided
- 1 1/4 teaspoons freshly ground black pepper, divided
- 1 (3-pound) boneless pork loin, trimmed
- Cooking spray
- 2 thyme sprigs
- 2 fresh sage leaves
- 1 shallot, peeled and quartered
- 1 tablespoon all-purpose flour
- 2 tablespoons water
Memphis Monte Cristo
By nanarose
Preheat oven to 350 degrees F
- 2 tablespoons vegetable oil
- 4 eggs
- 1/4 cup heavy cream
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup Neely's BBQ sauce
- 8 slices hearty white sandwich bread
- 8 thin slices deli smoked Gouda
- 8 thin slices deli honey baked ham
- 8 thin slices deli smoked turkey
- Neely's Dry Rub, for dusting, optional
Slow-Roasted Pork with Citrus and Garlic
By nanarose
Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon pepper i...
- 10 cloves garlic
- 2 tablespoons fresh oregano
- 1 tablespoon fresh thyme
- 2 tablespoons coriander seeds
- 2 teaspoons cumin seeds
- 4 bay leaves
- Kosher salt and freshly ground pepper
- 1 6-to-8-pound Boston butt pork shoulder
- Juice of 6 oranges, peels reserved
- Juice of 4 lemons, peels reserved
- Juice of 4 limes
- 1/4 cup Worcestershire sauce
- 3/4 cup extra-virgin olive oil
- 3 white onions, thinly sliced
Chicken Quesadillas
By nanarose
Julianna Grimes, Cooking Light JANUARY 2012
- Cooking spray
- 3 cups chopped skinless, boneless chicken breast
- 2 tablespoons minced fresh garlic
- 1 jalapeño pepper, seeded and minced
- 1/2 cup chopped plum tomato
- 1/4 cup chopped green onions
- 1 tablespoon olive oil
- 4 (8-inch) fat-free flour tortillas
- 1 ounce Brie cheese
- 3/4 cup chopped pear
- 2 tablespoons chopped cilantro
- 3 tablespoons minced red onion
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground red pepper