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Recipes
Spicy Steamed Mussels
By nanarose
Place 4 oregano sprigs, 4 cilantro sprigs and 1 halved jalapeno on a sheet of foil; top with 1 pound cleaned mussel...
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Cheese-Stuffed Pork Chops
By nanarose
Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl
- Kosher salt
- 1/4 cup sugar
- 4 bone-in, thick-cut pork chops (6 to 8 ounces each)
- 1/2 medium head escarole
- 2 cloves garlic
- 4 tablespoons extra-virgin olive oil, plus more for brushing
- Freshly ground pepper
- 4 slices provolone cheese (about 2 ounces)
- 4 fresh sage leaves, chopped
- 1 (19-ounce) can cannellini beans, drained and rinsed
Moroccan Roasted Pomegranate Chicken
By nanarose
Tiffany Vickers Davis, Cooking Light NOVEMBER 2010
- 1 (3-pound) whole chicken
- 1 teaspoon kosher salt, divided
- Cooking spray
- 1 pomegranate, quartered
- 3 tablespoons dry white wine
- 2 teaspoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
- 2 teaspoons fresh lemon juice
Almost-Famous Stuffed Cheesy Bread
By nanarose
Make the dough: Whisk the sugar and 3/4 cup warm water (about 105 degrees F) in a bowl
- 2 teaspoons sugar
- 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
- 2 tablespoons vegetable oil, plus more for brushing
- 2 cups all-purpose flour, plus more for dusting
- 3/4 teaspoon salt
- 2 tablespoons cornmeal
- 1 1/2 cups shredded part-skim mozzarella cheese (about 6 ounces)
- 1/2 cup shredded yellow cheddar cheese (about 2 ounces)
- 1 tablespoon grated pecorino romano cheese
- 1 teaspoon garlic salt
- 1 teaspoon granulated garlic
- 1/2 teaspoon dried parsley
Lemon Dill Chicken with Wild Mushrooms over Fettuccini
By nanarose
In a large stock pot over high heat, boil water for pasta
- 1 pound pepper fettuccini
- 1 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon paprika
- 1 teaspoon, plus 1 tablespoon chopped fresh dill
- 1 cup all-purpose flour
- 1/4 cup water
- 4 (6-ounce) boneless skinless chicken breast, pounded
- 6 tablespoons butter
- 1 tablespoon diced shallots
- 1 1/2 cups dry vermouth
- 2 cups sliced mushrooms (shiitake, oyster, cremini or a combination)
- 1 cup chicken stock
- 4 ounces freshly squeezed lemon juice, about 2 lemons, plus 1 tablespoon lemon zest
- Pinch chopped fresh parsley leaves, plus 3 tablespoons, for garnish
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil
Lemon Shortbread Cookies
By nanarose
For the lemon and cranberry shortbread dough: Preheat the oven to 350 degrees F
- 1 cup (2 sticks) salted butter, softened, plus more for greasing pan
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2/3 cup fresh cranberries, coarsely chopped
- Zest of 1 lemon
- 2 1/2 cups granulated sugar
- 4 large eggs
- 1/3 cup lemon juice (about 3 lemons)
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- Pinch salt
- Confectioners' sugar, for garnish
Spicy Cheddar-Stuffed Burgers
By nanarose
Southern Living JUNE 2005
- 1 (7-ounce) can chipotle peppers in adobo sauce, undrained
- 2 pounds lean ground beef
- 2 teaspoons steak seasoning
- 1/2 (10-ounce) package Cheddar cheese, cut into 4 thick (1.25-ounce) slices
- 4 sesame seed hamburger buns
- Toppings: tomato slices, red onion slices, romaine lettuce leaves, yellow mustard, mayonnaise
Chocolate Pots De Creme with Cherry Whip
By nanarose
Preheat the oven to 350 degrees F
- 4 ounces good quality bittersweet chocolate, chopped
- 2 cups heavy cream, divided
- 1/4 cup sugar, plus 1 teaspoon
- 2 large egg yolks
- 1/4 cup cherry jam or preserves
Triple-Cheese Spirals
By nanarose
Bring a pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes
- Kosher salt
- 12 ounces gemelli, cavatappi or other spiral-shaped pasta
- 3 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 teaspoon dry mustard
- Pinch of cayenne pepper
- 1 (12-ounce) can evaporated milk
- 1/2 cup whole milk
- 3/4 cup shredded yellow sharp cheddar cheese
- 3/4 cup shredded monterey jack cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup panko (Japanese breadcrumbs)
- 2 tablespoons chopped fresh parsley, chives and/or scallions
Mushroom Lentil Burgers
By nanarose
Sidney Fry, MS, RD, Cooking Light SEPTEMBER 2012
- 1 tablespoon extra-virgin olive oil, divided
- 3/4 cup chopped onion
- 2 garlic cloves, chopped
- 5 regular or whole-wheat hamburger buns, toasted and divided
- 6 ounces presliced cremini mushrooms
- 1 (8-ounce) pouch precooked black beluga lentils (such as Archer Farms)
- 4 teaspoons Dijon mustard, divided
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 large egg, lightly beaten
- 1 ounce goat cheese, crumbled
- 1 1/2 tablespoons canola mayonnaise
- 1/2 cup baby arugula