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Recipes
Crisp Pork Cutlets with Lemon-Caper Sauce
By gvcathy
A briny-peppery mayonnaise adds zing to these slightly spicy fried pork cutlets
- 4-1/2-inch-thick boneless pork chops (about 1 lb.)
- 1/4 tsp. chipotle powder or smoked hot paprika
- Kosher salt and freshly ground black pepper
- 1 lemon
- 1/2 cup mayonnaise
- 2 Tbs. small capers, rinsed, drained, and coarsely chopped
- 2 tsp. chopped fresh thyme
- 1 large clove garlic, mashed to a paste with a pinch of kosher salt
- 3-1/2 oz. (3/4 cup) all-purpose flour
- 2 large eggs, beaten
- 1-1/2 cups panko
- 6 Tbs. olive oil
Glazed Chicken with Almond Quinoa
By gvcathy
Kimberly Holland, Cooking Light DECEMBER 2013
- 1 1/2 cups water
- 1 cup uncooked quinoa
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 cup chopped green onions
- 3 tablespoons white wine vinegar, divided
- 2 tablespoons sliced almonds, toasted
- 2 tablespoons olive oil, divided
- 1 tablespoon fresh lemon juice
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/3 cup unsalted chicken stock (such as Swanson)
- 1/3 cup red pepper jelly
Rosemary Potatoes
By gvcathy
Robin Bashinsky, Cooking Light DECEMBER 2011
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon minced fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces quartered red potatoes
Meyer Lemon Chicken
By gvcathy
1. Preheat oven to 400°. 2
- 2 skin-on, bone-in chicken breast halves, halved crosswise
- 2 skin-on, bone-in chicken thighs
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- Cooking spray
- 2 tablespoons olive oil, divided
- 1 pound small red potatoes, quartered
- 1 Meyer lemon, cut into 1/4-inch-thick slices and seeded
- 1/4 cup finely chopped shallots
- 4 garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 1/2 teaspoon chopped fresh thyme leaves
- 1 cup unsalted chicken stock (such as Swanson), divided
- 1 teaspoon cornstarch
- 2 ounces pitted Castelvetrano olives
- 2 tablespoons fresh Meyer lemon juice
- 2 tablespoons butter
- 1 tablespoon fresh parsley leaves
Halibut with Olive and Bell Pepper Couscous
By gvcathy
Mary Drennen, Cooking Light MARCH 2013
- 2 teaspoons olive oil, divided
- 1/2 cup diced red bell pepper
- 2 garlic cloves, minced
- 1/2 cup uncooked Israeli couscous
- 3/4 cup fat-free, lower-sodium chicken broth
- 2 tablespoons kalamata olives, pitted and quartered
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 (6-ounce) skinless halibut fillets
- 4 teaspoons torn fresh oregano
- 2 lemons, cut into 1/8-inch-thick slices
Chicken w/Cranberry-Balsamic Sauce & Brussel Sprouts
By gvcathy
Preheat oven to 450. Trim brussel sprouts; cut lengthwise into thin slices
- 10 oz brussel sprouts
- 1 T plus + 1 tsp olive oil
- 1 tsp salt
- 1/4 tsp pepper
- 2 T flour
- 4 medium skinless, boneless, chicken breast halves (about 1-1/4 lbs)
- 2 C cranberries
- 1/4 C sugar
- 1/4 C balsamic vinegar
Braised Meatballs in Red Wine Gravy
By gvcathy
Preheat oven to 350. Combine bread pieces and whole milk in medium bowl, pressing on bread to submerge; let stand u...
- 1 6-oz piece day-old french bread (generous 1/3 of 16-oz. loaf), crust on, cut into 8 pieces
- 1 C whole milk
- 1-3/4 lbs ground beef
- 2 large eggs
- 1 medium onion, finely chopped
- 1/2 C chopped fresh Italian parsley
- 2 tsp salt
- 1 tsp ground black pepper
- 1 tsp dried summer savory
- All purpose flour
- 2 T butter
- 1-1/2 tsp olive oil
- 2 C dry red wine
- 1/4 C tomato paste
- 3 C canned beef broth
Spicy Asian Noodles with Chicken
By gvcathy
David Bonom, Cooking Light MARCH 2009
- 1 tablespoon dark sesame oil, divided
- 1 tablespoon grated peeled fresh ginger
- 2 garlic cloves, minced
- 2 cups chopped roasted skinless, boneless chicken breasts
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 1 (6.75-ounce) package thin rice sticks (rice-flour noodles)
- 2 tablespoons chopped dry-roasted peanuts
Almond-Crusted Halibut
By gvcathy
Line up three medium bowls on the counter
- 4-1/2 oz. (1 cup) all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 1-1/2 cups toasted slivered almonds, finely chopped
- 2 tsp. finely grated lemon zest
- 1 1- to 1-1/2-lb. skinless halibut fillet (preferably 1 inch thick), cut into 4 pieces and patted dry
- 1/2 cup plus 2 Tbs. extra-virgin olive oil
- 5 oz. (8 cups) mixed salad greens
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1 medium shallot, minced
- 1 Tbs. chopped fresh tarragon leaves
Easy Thai Chicken
By gvcathy
Pull meat from a rotisserie chicken in large pieces
- Rotisserie chicken (deli or prepared foods section)
- Canned light coconut milk (we used A Taste of Thai)
- Bottled red curry paste (we used Thai Kitchen)
- Fresh basil (produce section)