Nanarose's profile page
Recipes
Manchego-Stuffed Pork Burgers
By nanarose
Preheat a grill to medium-high
- 2 tablespoons vegetable oil, plus more for brushing
- 1/4 cup pimiento-stuffed Spanish olives
- 4 cloves garlic
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 3 tablespoons mayonnaise
- 1 1/4 pounds coarsely ground pork
- Kosher salt and freshly ground pepper
- 1/4 pound manchego cheese, broken into bite-size pieces
- 4 Portuguese rolls, split
- Pimientos, tomato, red onion and/or lettuce, for topping
Cajun Crab and Quinoa Cakes
By nanarose
Mark Bittman, Cooking Light SEPTEMBER 2012
- 4 cups water
- 1/2 cup uncooked quinoa
- 1 thyme sprig
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon ground red pepper
- 1/4 cup plain fat-free Greek yogurt
- 1/4 cup canola mayonnaise
- 1/4 cup chopped sweet pickles
- 1 teaspoon Dijon mustard
- 8 ounces lump crabmeat, drained and shell pieces removed
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped celery
- 1/4 cup chopped green onions
- 1/2 teaspoon kosher salt
- 1 large egg white
- 2 tablespoons olive oil, divided
Rosemary Potato Wedges for the Air Fryer
By nanarose
Preheat an air fryer to 380 degrees F (190 degrees C)
- 2 russet potatoes, sliced into 12 wedges each with skin on
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons seasoned salt
- 1 tablespoon finely chopped fresh rosemary
Goat Cheese Tart Recipe
By nanarose
@import url("//fonts.googleapis
- 1 tbsp butter
- 1 cup spinach/kale/collards
- 2 cloves garlic, minced
- 1 /4 tsp red pepper flakes
- 8 slices prosciutto
- 2 Large Eggs
- 8 oz cream cheese, room temp
- 4 oz goat cheese, room temp
- 1 /4 cup grated Parmesan cheese
- 1 tsp dried rosemary
- 1 /2 tsp Pink Himalayan Salt
- 1 /4 tsp black pepper
- 1 /4 cup sweet red peppers, diced
Miracle Chicken Skillet
By nanarose
MIX first 4 ingredients in large skillet
- 1-1/2 cups instant white rice, uncooked
- 1-1/2 cups fat-free reduced-sodium chicken broth
- 1/4 cup MIRACLE WHIP Dressing
- 1 Tbsp. chili powder
- 4 small boneless skinless chicken breast halves (1 lb.)
- 1 tomato, chopped
- 1/2 cup KRAFT Shredded Cheddar Cheese
Shortbread Cookies
By nanarose
In a large bowl, using an electric mixer on medium-high, beat butter until smooth, about 8 minutes
- Shortbread
- 4 4
- stick unsalted butter
- 2 2
- c.
- confectioners' sugar
- 4 4
- tsp.
- vanilla
- 5 5
- c.
- all-purpose flour
- 1 1
- tsp.
- salt
- Lemon Glaze, Almond Glaze, Blackberry Glaze, or White Chocolate–Pistachio Glaze
- 1 1/2 1 1/2
- c.
- confectioners’ sugar
- 3 3
- tbsp.
- lemon juice
- 1 1/2 1 1/2
- tbsp.
- Corn syrup
- 1 1
- tbsp.
- lemon zest
- 1 1/2 1 1/2
- c.
- confectioners' sugar
- 3 3
- tbsp.
- milk
- tsp.
- Almond Extract
- 1 1
- tbsp.
- finely chopped toasted almonds
- 1 1
- c.
- frozen blackberries
- White Chocolate-Pistachio Glaze
- 8 8
- oz.
- white chocolate
- 4 4
- tsp.
- vegetable shortening
- 4 4
- tsp.
- pistachio paste
- tsp.
- Fine sea salt
- 1 1
- tbsp.
- finely chopped pistachios
Pan-Fried Shrimp
By nanarose
Julianna Grimes, Cooking Light SEPTEMBER 2012
- 1 cup panko (Japanese breadcrumbs)
- 1 tablespoon finely chopped fresh flat-leaf parsley leaves
- 1/4 teaspoon kosher salt
- 3 1/2 ounces rice flour (about 3/4 cup)
- 2 1/4 ounces all-purpose flour (about 1/2 cup)
- 1/2 teaspoon baking soda
- 12 ounces chilled pilsner beer
- 6 tablespoons canola oil, divided
- 1 1/2 pounds peeled, deveined large shrimp
Air Fryer Green Beans with Spicy Dipping Sauce
By nanarose
Mix beer, flour, salt, and pepper together in a bowl
- Dipping Sauce:
- 1 cup beer
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 /2 teaspoon ground black pepper
- 1 (12 ounce) package fresh green beans, trimmed
- parchment paper cut to the size of the air fryer basket
- 1 cup ranch dressing
- 2 teaspoons sriracha sauce
- 1 teaspoon prepared horseradish, or to taste
Rosemary and Garlic Coconut Flour Bread
By nanarose
@import url("//fonts.googleapis
- 1 /2-1 tsp garlic powder
- 1 /2 tsp Onion powder
- 1 /4 tsp Pink Himalayan Salt
- 1 /2 cup Coconut flour1 stick butter (8 tbsp)6 large eggs1 tsp Baking powder2 tsp Dried Rosemary1/2-1 tsp garlic powder1/2 tsp Onion powder1/4 tsp Pink Himalayan Salt
Mussels in Fennel Broth
By nanarose
Marge Perry, Cooking Light MAY 2010
- 1 large fennel bulb with stalks
- 2 garlic cloves, thinly sliced
- 1/2 cup dry vermouth
- 4 pounds mussels, scrubbed and debearded
- 2 tablespoons butter