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Recipes
Open-Faced Pimiento Cheese BLTs
By nanarose
Mary Drennen, Cooking Light JULY 2012
- 2 tablespoons bottled diced pimientos, drained
- 1 tablespoon grated peeled shallots
- 2 tablespoons canola mayonnaise
- 1 teaspoon cider vinegar
- 1/4 teaspoon freshly ground black pepper
- 4 ounces shredded reduced-fat sharp cheddar cheese (about 1 cup)
- 1.25 ounces grated fresh Parmesan cheese (about 1/3 cup)
- 4 (1-ounce) slices sourdough bread, toasted
- 12 tomato slices
- 1/4 teaspoon kosher salt
- 4 center-cut bacon slices, cooked and halved
- 1 cup baby arugula leaves
Slow-Cooker Cheesy Chicken & Potatoes
By nanarose
PLACE peppers in slow cooker sprayed with cooking spray; top with potatoes
- 1 large green pepper, chopped
- 1 lb. red potatoes (about 3), very thinly sliced
- 1 tsp. paprika
- 8 small bone-in chicken thighs (2 lb.), skin removed
- 1 can (10-3/4 oz.) condensed cream of chicken soup
- 1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
- 1 Tbsp. Worcestershire sauce
- 1/4 cup chopped fresh parsley
Bombay Shrimp Curry with Coconut Rice
By nanarose
Maureen Callahan, Cooking Light JULY 2011
- 5 teaspoons canola oil, divided
- 1 pound peeled and deveined shrimp
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 1/2 cups prechopped onion
- 1 1/2 tablespoons curry powder
- 1 tablespoon mustard seeds
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground red pepper
- 1 1/3 cups hot water
- 1 cup frozen peas and carrots
- 1 cup light coconut milk
- 1 cup uncooked instant rice
- 1 tablespoon chopped fresh cilantro
Food & Recipes
By nanarose
ADD/ADHD Please enter email address If you select "Keep me signed in on this computer", every time you visit WebM...
- boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
- salt, divided
- freshly ground pepper
- all-purpose flour
- canola oil
- dry white wine
- shallot, minced
- fresh apricots, pitted and chopped
- apricot preserves
- fresh tarragon, chopped, or 1/2 teaspoon dried
Keto Almond-Crusted Bacon and Tomato Quiche
By nanarose
Preheat oven to 350 degrees F (180 degrees C)
- Almond-flour pastry:
- 1 1/2 cups almond flour
- 1 /2 teaspoon Italian seasoning
- 1 /2 teaspoon salt
- 1 /4 cup olive oil
- Filling:
- 2 tablespoons Dijon mustard
- 6 slices bacon, cut crosswise into 1/2-inch pieces
- 1 1/2 cups heavy cream
- 5 eggs
- 1 teaspoon garlic
- 1 teaspoon salt
- 1 /2 teaspoon ground black pepper
- 1 /4 teaspoon ground nutmeg
- 2 cups shredded Gouda cheese
- 1 /2 cup cherry tomatoes, cut into halves
- 1 /2 teaspoon dried oregano
The Sun Also Rises Cocktail
By nanarose
Charles Joly, The Aviary, Chicago, Cooking Light DECEMBER 2012
- 2 tablespoons sugar
- 1/4 cup water
- 3 ounces prosecco or other dry sparkling wine
- 1 1/2 tablespoons Plymouth Sloe Gin
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons absinthe
- 3 drops Peychaud's bitters
Chocolate Haystacks
By nanarose
Microwave chocolate at 50 percent power in 15-second increments, stirring in between, until just melted
- 2 cups chopped white or semisweet chocolate
- 3 cups frosted corn flakes
- Colored sugar
Pear, Date, and Manchego Salad
By nanarose
David Joachim, Cooking Light NOVEMBER 2012
- 1 cup gourmet salad greens
- 2 ripe Bosc pears
- 2 teaspoons lemon juice
- 6 pitted dates, finely chopped
- 2 tablespoons chopped walnuts
- 1 1/2 tablespoons extra-virgin olive oil
- 2 teaspoons sherry vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 ounce shaved Manchego cheese
Pear-Pecan Upside-Down Cake
By nanarose
Butter the inside of a 5-quart round slow cooker, then line it completely with a large sheet of foil and butter the...
- 7 tablespoons unsalted butter, plus more for greasing; 3 tablespoons cut into small pieces, 4 tablespoons softened
- 1/2 cup firmly packed light brown sugar
- 3 Bosc pears, peeled, halved lengthwise and cored
- 3/4 cup all-purpose flour
- 1/3 cup pecans, toasted and finely chopped
- 1/4 cup cornmeal
- 3/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 2 large eggs, at room temperature
- 2 tablespoons whole milk, at room temperature
- Whipped cream, for serving (optional)
Moroccan Chicken and Butternut Squash Soup
By nanarose
David Bonom, Cooking Light JANUARY 2012
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 to 1/4 teaspoon ground red pepper
- 3 cups (1/2-inch) cubed peeled butternut squash
- 2 tablespoons no-salt-added tomato paste
- 4 cups Chicken Stock or fat-free, lower-sodium chicken broth
- 1/3 cup uncooked couscous
- 3/4 teaspoon kosher salt
- 1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
- 1/2 cup coarsely chopped fresh basil
- 2 teaspoons grated orange rind