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Recipes
Coconut Flour Chocolate Chip Cookies | Chewy!
By nanarose
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- 1 /2 cup erythritol
- 1 /4 cup Lily's Chocolate Chips
- 42 grams Coconut flour5 tbsp Butter1 large Egg1 tbsp Cream Cheese2 tbsp Heavy Whipping Cream1/2 cup erythritol1 tbsp beef gelatin powder1 tsp Baking powder1 tsp vanilla extract1/4 cup Lily's Chocolate Chips
"Old Bay" Grilled Steak Fries
By nanarose
Combine all spices in a small bowl
- 1 tablespoon ground bay leaves
- 2 1/2 teaspoons celery salt
- 1 1/2 teaspoons dry mustard
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground cardamom
- 6 Idaho potatoes, scrubbed
- 1 tablespoon salt
- 1/4 cup vegetable oil
Blue Cheese Shortbread Leaves
By nanarose
Sheri Castle, Chapel Hill, North Carolina, Southern Living NOVEMBER 2007
- 1/3 cup chopped pecans
- 4 ounces blue cheese, crumbled
- 3 tablespoons butter, softened
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Baked Lemon Sole with Sauteed Swiss Chard
By nanarose
Preheat oven to 400 degrees F
- 4 slices fresh white bread, crusts discarded and bread quartered
- 1 teaspoon lemon zest
- 1/4 cup walnut halves
- 1/4 cup grated Parmesan
- 2 tablespoons olive oil
- 4 lemon sole fillets, rinsed and patted dry
- Salt and freshly ground black pepper
- 4 tablespoons butter, plus extra for casserole
- 1/4 cup lemon juice 3 tablespoons capers 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 bunches Swiss chard, leaves removed and chopped
Fig-and-Orange-Glazed Ham
By nanarose
Preheat the oven as directed on the ham package and follow the instructions for baking the ham
- 1 spiral-sliced half ham
- 1 cup fig jam
- 2 tablespoons dijon mustard
- Grated zest of 1 orange
- 1/3 cup fresh orange juice
Slow-Cooker Loaded Baked Potato Soup
By nanarose
COOK and stir bacon in large skillet on medium heat until crisp
- 8 slices OSCAR MAYER Bacon, chopped
- 1 onion, finely chopped
- 2 Tbsp. flour
- 1 carton (32 oz.) fat-free reduced-sodium chicken broth, divided
- 3 lb. large baking potatoes (about 6), peeled, cut into 1/2-inch cubes
- 1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
- 1/2 cup milk
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/4 cup chopped fresh chives
Cherry Pistachio Pinwheel Cookies
By nanarose
Directions Put the cherries, pistachios and brown sugar in a food processor and pulse until a fine crumb forms (ta...
- 1 cup dried cherries
- 1 cup shelled pistachios
- 1/4 cup packed light brown sugar
- 2 sticks (16 tablespoons) salted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 cups all-purpose flour, plus more for dusting
- 1 container red, green and white sprinkles
Sautéed Chicken with Tonnato Sauce
By nanarose
David Bonom, Cooking Light JANUARY 2010
- 2 tablespoons fresh lemon juice, divided
- 1 teaspoon dried oregano
- 3 garlic cloves, minced and divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup organic canola mayonnaise
- 2 teaspoons capers
- 1 anchovy fillet
- 1 (5-ounce) can albacore tuna in water, drained and flaked
- 4 cups arugula
Keto Shortbread Cookies | Pecan Sandies!
By nanarose
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- 1 /4 cup Coconut flour
- 1 /2 cup erythritol
- 1 /2 tsp Baking powder
- 1 /4 tsp xanthan Gum
- 1 /3 cup raw pecans, crushed
- 3 /4 cup Almond Flour1/4 cup Coconut flour1 large Egg 4 tbsp butter, melted1/2 cup erythritol1 tsp vanilla extract1/2 tsp Baking powder1/4 tsp xanthan Gum1/3 cup raw pecans, crushed
Picnic Potato and Chicken Salad Cups
By nanarose
Preheat the oven to 400 degrees
- 4 russet potatoes, peeled and cubed
- 1 1/2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 6-ounce skinless, boneless chicken breast
- 3 strips bacon, cooked and crumbled
- 1/4 cup diced celery
- 1/4 cup diced onion
- 1 clove garlic, minced
- 1/2 cup mayonnaise
- 2 tablespoons white wine vinegar
- 2 teaspoons mustard
- 1 tablespoon paprika
- 2 tablespoons chopped fresh parsley
- 2 fresh sage leaves, chopped
- 2 heads Bibb lettuce, leaves separated