Nanarose's profile page
Recipes
Chicken-Zucchini Alfredo
By nanarose
Bring a large pot of salted water to a boil
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 zucchini, thinly sliced into half-moons
- 4 4-ounce thin skinless, boneless chicken breasts
- Freshly ground pepper
- 12 ounces fettuccine (preferably whole wheat)
- 1 tablespoon all-purpose flour
- 1 cup cold low-fat milk (1%)
- 1/2 cup evaporated nonfat milk
- 3/4 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh parsley
Herb-Crusted Rack of Lamb
By nanarose
David Bonom, Cooking Light APRIL 2011
- 1/3 cup dry breadcrumbs
- 3 tablespoons finely chopped fresh mint
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 garlic clove, minced
- 2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 2 tablespoons Dijon mustard
The Ultimate Paella
By nanarose
Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator
- Spice Mix for chicken, recipe follows
- 1 (3-pound) frying chicken, cut into 10 pieces
- 1/4 cup extra-virgin olive oil
- 2 Spanish chorizo sausages, thickly sliced
- Kosher salt and freshly ground pepper
- 1 Spanish onion, diced
- 4 garlic cloves, crushed
- Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
- 1 (15-ounce) can whole tomatoes, drained and hand-crushed
- 4 cups short grain Spanish rice
- 6 cups water, warm
- Generous pinch saffron threads
- 1 dozen littleneck clams, scrubbed
- 1 pound jumbo shrimp, peeled and de-veined
- 2 lobster tails
- 1/2 cup sweet peas, frozen and thawed
- Lemon wedges, for serving
- Large paella pan or wide shallow skillet
- 1 tablespoon sweet paprika
- 2 teaspoons dried oregano
- Kosher salt and freshly ground pepper
Cheesy Corn Bites
By nanarose
Address: 100% Money-Back Guarantee: You must be pleased, or you may cancel any time during the life of your subscr...
- 8 ounces cream cheese, at room temperature
- 1 cup shredded pepper Jack cheese
- 1 large egg
- 1/2 ounce corn kernels
- 48 scoop-shaped tortilla chip (one 10-ounce bag)
- Chopped chives or cilantro, for sprinkling
Caramel Apple Cake
By nanarose
From Food Network Kitchens
- 3 cups all-purpose flour
- 1 1/3 cups sugar, plus 1/4 cup for the apples
- 1 1/2 teaspoons ground apple or pumpkin pie spice blend
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 4 large golden delicious apples, peeled, cored, and roughly chopped (about 5 cups)
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- Finely grated zest from 1 orange
- Juice of 1 orange (about 1/3 cup)
- 1 tablespoon pure vanilla extract
- 1/2 cup sugar
- 1 tablespoon light corn syrup
- 2 tablespoons water
- 1/2 cup heavy cream
- 3/4 cup pecans, toasted and roughly chopped
- 1/2 teaspoon pure vanilla extract
- Pinch salt
- Special equipment: 10 cup bundt pan
Hoisin Chicken with Cucumber Salad
By nanarose
Prepare the chicken: Preheat a grill to medium on one side
- 3/4 cup hoisin sauce
- 3 scallions, coarsely chopped
- 5 cloves garlic
- 1 2-inch piece fresh ginger, sliced
- 1 jalapeno pepper, stemmed and halved (remove seeds for less heat)
- Zest and juice of 2 limes, plus lime wedges for garnish
- 2 tablespoons rice vinegar
- Kosher salt and freshly ground pepper
- 2 pounds skin-on chicken thighs and drumsticks (separate pieces)
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- Kosher salt
- 1 seedless cucumber, thinly sliced
- 1/2 red onion, thinly sliced
Orange Sesame Chicken Bowl
By nanarose
Preparation 1. Position racks in top and bottom thirds of oven; preheat to 375°F
- 3 tbsp fresh orange juice
- 1/4 cup sesame oil, divided
- 1 tbsp reduced-sodium soy sauce
- 2 lb boneless, skinless chicken thighs
- 7 oz brown rice vermicelli
- 2 sweet potatoes, peeled and cut into 1-inch cubes
- 1 large head broccoli, cut into florets
- 3 tsp safflower or sunflower oil, divided
- 1/4 cup raw honey
- 1/4 cup reduced-sodium soy sauce
- 1 1/2 tbsp orange zest + 1 cup fresh orange juice
- 2 tbsp sesame oil
- 1 tbsp tapioca starch, mixed with 1/2 cup water
- 2 cloves garlic, minced
- 2 tsp peeled and grated ginger
- 2 tbsp sesame seeds
Broiled Tenderloin Steaks with Ginger-Hoisin Glaze
By nanarose
David Bonom, Cooking Light MARCH 2011
- 1 1/2 tablespoons hoisin sauce
- 1 1/2 teaspoons grated peeled fresh ginger
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons lower-sodium soy sauce
- 1/4 teaspoon chili garlic sauce (such as Lee Kum Kee) or crushed red pepper
- 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
- Cooking spray
- 1/8 teaspoon salt
Blackberry-Peach Cobbler with Praline-Pecan Streusel
By nanarose
Mary Allen Perry, Southern Living JULY 2012
- 3/4 cup firmly packed light brown sugar
- 1/2 cup butter, melted
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup coarsely chopped pecans
- 4 cups peeled and sliced fresh peaches (about 4 large)
- 1/2 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- 2 cups fresh blackberries
Beef Tagine with Butternut Squash
By nanarose
Deb Wise, Cooking Light JANUARY 2011
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
- 1 tablespoon olive oil
- 4 shallots, quartered
- 4 garlic cloves, chopped
- 1/2 cup fat-free, lower-sodium chicken broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
- 1/4 cup chopped fresh cilantro