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Recipes
Casey's Garam Masala Chicken
By tammy1365
1. Cut chicken, season with garam masala (liberally), salt and pepper (lightly), and pan fry (half-cook) then remov...
- chicken (wings or pieces)
- garam masala
- S&P
- oil
- carrots
- potatoes
- onions
- garlic
- tomatoes
- coconut milk
- red bell peppers
- scallions
- cilantro
- tomato slices
- serve over rice or rice noodles
Cauliflower with Pumpkin Seeds, Brown Butter, and Lime
By tammy1365
Preheat oven to 450°. Coat a large rimmed baking sheet with 1 Tbsp
- 2 tablespoons olive oil, divided
- 1 large head of cauliflower
- Kosher salt, freshly ground pepper
- 2 tablespoons unsalted butter
- 1/4 cup raw shelled pumpkin seeds
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup chopped fresh cilantro, plus leaves with tender stems for serving
- 1 tablespoon fresh lime juice
Seared Scallops with Tomato Water, Lime and Mint
By tammy1365
Seared scallops make an easy and impressive dinner, served with the juice from fresh tomatoes, lime and mint
- 1 pound tomatoes, preferably Sun Golds, chopped
- 3/4 teaspoon kosher salt, plus more
- 1 tablespoon vegetable oil
- 12 sea scallops, about 1 pound, side muscle removed, patted dry
- Lime wedges, for serving
- 1/4 cup fresh mint leaves, preferably peppermint, torn
Braised Pork Chops with Peppers and Onions
By tammy1365
Cooking Directions In a large nonstick skillet over medium heat, warm oil
- 4 New York (top loin) pork chops, about 1-inch thick, trimmed
- 2 teaspoons olive oil
- Salt and black pepper
- 1 tablespoon tomato paste
- 2 small red bell peppers, or yellow bell peppers, quartered and cut into 1/4-inch slices
- 1 small red onion, OR yellow onion, quartered and cut into 1/4-inch slices
- 4 cloves garlic, thinly sliced
- 1/2 cup dry red wine, (for non-alcoholic, substitute chicken or vegetable broth)
Mushroom, Celery & Crispy Onion Salad
By tammy1365
In a large skillet, heat the oil, two turns of the pan, over medium-high
- 2 tablespoons olive or vegetable oil
- 6 portobello mushrooms -- stemmed, gills scraped and caps cut into strips
- Salt
- Pepper
- Splash of sherry, brandy or beef stock
- 1 large heart of romaine, chopped
- 4 - 5 ribs celery with leafy tops, thinly sliced on an angle
- 1/2 red onion, halved lengthwise and thinly sliced, or 6 scallions, thinly sliced on an angle
- 1 cup flat-leaf parsley leaves
- 3 tablespoons Worcestershire sauce
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon grainy Dijon mustard
- 1/3 About 1/3 cup EVOO
- Coarsely ground black pepper
- 1 cup crumbled smoked blue cheese, preferably Oscar's (oscarsadksmokehouse.com), or Stilton
- 1/2 cup smoked almonds, preferably Blue Diamond, coarsely chopped
Cheesy Sausage Balls (lite)
By tammy1365
1. Preheat oven to 375°. 2
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- Recipe Time
- Hands-on: 10 Minutes
- Total: 30 Minutes
- Nutritional Information
- Calories 85
- Fat 5.3 g
- Satfat 2.1 g
- Monofat 2.1 g
- Polyfat 0.5 g
- Protein 6 g
- Carbohydrate 3 g
- Fiber 0.0 g
- Cholesterol 17 mg
- Iron 0.0 mg
- Sodium 175 mg
- Calcium 53 mg
- Search for Recipes by Nutrition Data
- $ 5 ingredients on sale for ZIP 10020
- Ingredients
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- 1 cup cooked quinoa, chilled
- 1 tablespoon cornstarch $
- 1/4 teaspoon black pepper $
- 4 ounces reduced-fat sharp cheddar cheese, shredded (about 1 cup) $
- 1 pound reduced-fat pork sausage (such as Jimmy Dean) $
- Cooking spray $
Cran-Nut Barley Salad
By tammy1365
In bowl, whisk oil, juices and zests
- 3 tablespoons olive oil
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon orange zest
- 1/2 tablespoon lemon zest
- 2 cups cooked barley
- 2 cups parsley leaves
- 1 cup walnuts, toasted and chopped
- 1/3 cup dried cranberries, chopped
- 4 large scallions, thinly sliced
Salad w/Cranberries, Walnuts & Basil
By tammy1365
Toss
- mesculin mix
- dried cranberries
- walnuts
- fresh basil
- minced garlic
- balsamic vinaigrette
- blue cheese (optional)
Grilled Wasabi-Honey Shrimp
By tammy1365
In a large bowl, stir together the honey, wasabi and 1 teaspoon salt until a paste forms; whisk in the oil
- 1/4 cup honey
- 2 tablespoons wasabi powder
- 1/4 cup vegetable oil
- 2 pounds extra-large shrimp, peeled and deveined
- 2 tablespoons toasted sesame seeds