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Recipes
Slow Cooker Chicken Chili
By nanarose
Put the chicken in the slow cooker
- 2 pounds ground chicken, coarsely ground preferred
- 3 tablespoons chili powder, plus 2 teaspoons
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can white beans, drained and rinsed
- 2 (28-ounce) cans diced fire roasted tomatoes
- 1 medium sweet potato (about 10 ounces), peeled and shredded
- 1 (15-ounce) can low-sodium chicken broth
- 1/4 cup instant tapioca (recommended: Minute tapioca)
- 1 to 2 chipotle chiles in adobo sauce with seeds, chopped
- 2 tablespoons soy sauce
- 1 tablespoon kosher salt
- 1 tablespoon onion powder
- 2 teaspoons granulated garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Pinch ground cloves
- 1/2 to 3/4 cup lager-style beer, optional
- Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos
Pizza Pot Pies
By nanarose
Special equipment: 6 (10-ounce) ramekins For the Tomato Sauce: Warm the olive oil in a small saucepan over medium...
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh minced rosemary leaves
- 2 ounces diced pancetta
- 1 (28-ounce) can crushed tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups Tomato Sauce
- 2 cups diced roasted chicken
- 2 cups broccoli cut into small, bite-sized pieces
- 1 1/2 cups diced mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds pizza dough
- 1/3 cup olive oil
- 6 tablespoons grated Parmesan
Honey-Lemon Chicken Enchiladas Recipe
By nanarose
In a large bowl, whisk the first five ingredients
- 1/4 cup honey
- 2 tablespoons lemon or lime juice
- 1 tablespoon canola oil
- 2 teaspoons chili powder
- 1/4 teaspoon garlic powder
- 3 cups shredded cooked chicken breast
- 2 cans (10 ounces each) green enchilada sauce, divided
- 12 corn tortillas (6 inches), warmed
- 3/4 cup shredded reduced-fat cheddar cheese
- Sliced green onions and chopped tomatoes, optional
Shrimp Salad Rolls
By nanarose
Mary Drennen, Cooking Light AUGUST 2012
- 1 tablespoon butter
- 20 large shrimp, peeled and deveined (about 1 pound)
- 1/4 cup canola mayonnaise
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 2 teaspoons chopped fresh parsley
- 1 1/2 teaspoons chopped fresh tarragon
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 4 (1 1/2-ounce) hot dog buns
- 8 Boston lettuce leaves
Cajun Shrimp and Rice
By nanarose
Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 2 teaspoons Cajun seasoning
- 1 pound large shrimp, peeled and deveined, tails intact
- Kosher salt and freshly ground pepper
- 4 plum tomatoes, chopped
- 2 bunches scallions, chopped
- 3 cups cooked white rice
- 3 tablespoons chopped fresh parsley
- Lemon wedges, for serving (optional)
Crisp Chicken Marinara
By nanarose
Julianna Grimes, Cooking Light OCTOBER 2012
- 2 1/2 tablespoons olive oil, divided
- 1 cup chopped onion
- 1 carrot, diced
- 3 garlic cloves, minced
- 1/3 cup red wine
- 1 1/2 cups lower-sodium marinara sauce (such as Amy's)
- 1/3 cup pitted, coarsely chopped oil-cured olives
- 5 tablespoons water, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1 large egg, lightly beaten
- 2 ounces Parmesan cheese, divided
- 1/2 cup panko (Japanese breadcrumbs)
- 2 cups hot cooked orzo pasta
- 2 tablespoons chopped fresh flat-leaf parsley
Caramel Pork
By nanarose
Robin Bashinsky, Cooking Light MARCH 2011
- 1 cup water
- 3/4 cup uncooked sushi or short-grain rice
- 1/2 teaspoon kosher salt, divided
- 1/2 cup frozen green peas, thawed
- 1 tablespoon rice vinegar
- Cooking spray
- 1 pound pork tenderloin, cut into 1-inch pieces
- 1/2 cup chopped Vidalia or other sweet onion
- 3 garlic cloves, minced
- 1/2 cup fat-free, lower-sodium chicken broth
- 3 tablespoons dark brown sugar
- 1 tablespoon lower-sodium soy sauce
- 1 teaspoon bottled ground fresh ginger
- 1/2 teaspoon crushed red pepper
- 2 canned anchovy fillets, rinsed and minced
- 8 lime wedges
Ultimate Burgers
By nanarose
Tyler Florence, Sunset JULY 2009
- 3 pounds ground brisket or chuck
- Kosher salt and freshly ground black pepper
- freshly ground black pepper
- 8 hamburger buns, split
- 8 thin slices Swiss cheese
- Sautéed Mushrooms
- Caramelized Onions
- Tomatoes with Sea Salt and Chives
- Bacon with Black Pepper and Rosemary
- Herbed Horseradish Mayonnaise
- Chile Ketchup
Bacon and Wild Mushroom Risotto with Baby Spinach
By nanarose
David Bonom, Cooking Light MAY 2010
- 4 cups Homemade Chicken Stock
- 6 bacon slices, chopped
- 1 cup chopped shallots
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chopped fresh thyme
- 4 garlic cloves, minced
- 4 ounces cremini mushrooms, sliced
- 4 ounces shiitake mushrooms, stemmed and sliced
- 4 ounces oyster mushrooms, sliced
- 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
- 1/3 cup Madeira wine or dry sherry
- 4 cups baby spinach
- 1/2 cup (2 ounces) grated fresh Asiago cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Vanillekipferl
By nanarose
Stir all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons white sugar together in a bowl
- Cookies:
- 2 1/3 cups all-purpose flour
- 1 1/2 cups almond flour
- 1/2 cup white sugar
- 2 tablespoons white sugar
- 1 cup butter, softened
- 2 tablespoons butter, softened
- 3 egg yolks
- Vanilla Sugar:
- 1/2 cup white sugar
- 1 tablespoon white sugar
- 3 whole vanilla beans