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Recipes
Chipotle Crusted Pork Tenderloin
By gvcathy
Preheat grill for medium-high heat
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 tablespoons chipotle chile powder
- 1 1/2 teaspoons salt
- 4 tablespoons brown sugar
- 2 (3/4 pound) pork tenderloins
Chicken and Basil Stir-Fry
By gvcathy
Sunset MAY 2003
- 1 pound boned, skinned chicken breast halves
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1/4 teaspoon hot chili flakes
- 2/3 cup fat-skimmed chicken broth
- 1 tablespoon Asian fish sauce (nuoc mam or nam pla) or soy sauce
- 2 teaspoons cornstarch
- 3 cups lightly packed fresh basil leaves, rinsed
- Salt
Southwestern-Style Shrimp Taco Salad
By gvcathy
Margee Berry, Trout Lake, Washington, Cooking Light MAY 2010
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 2 teaspoons minced garlic
- 2 teaspoons maple syrup
- 2 teaspoons chipotle hot sauce
- 3/4 pound medium shrimp, peeled and deveined
- 2 ears shucked corn
- Cooking spray
- 1 cup chopped romaine lettuce
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 (15-ounce) can black beans, rinsed and drained
- 3 plum tomatoes, chopped
- 2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
- 1/3 cup light sour cream
- 1/4 cup diced peeled avocado
- Lime wedges (optional)
Fiery Beef and Rice Noodle Salad
By gvcathy
1. Cook noodles according to package directions
- 2 ounces uncooked rice stick noodles
- 12 ounces flank steak, trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 2 cups shredded iceberg lettuce
- 1/3 cup thinly vertically sliced red onion
- 1 cucumber, peeled, halved lengthwise, and thinly sliced
- 1/2 habanero pepper, minced
- 1/4 cup fresh lime juice
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 12 basil leaves, torn
Beef Stew with Root Vegetables & Horseradish
By gvcathy
This beef stew recipe may take a while, but it is worth the effort
- 3 pound boneless beef shoulder roast, chuck roast, or top blade, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
- 2 ounces thick-cut bacon, cut into 1/2-inch pieces
- 1 tablespoon grapeseed oil or vegetable oil; more as needed
- Kosher salt and freshly ground pepper
- 1 medium yellow onion, coarsely chopped, about 1 cup
- 2 medium celery stalks, coarsely chopped, about 1/2 cup
- 1 medium carrot, coarsely chopped, about 1/3 cup
- 3 medium cloves garlic, minced
- 1 tablespoon minced fresh sage
- 1 cup dry red wine
- 2 1/2 cups homemade or lower-salt store-bought beef broth
- 2 cups parsnip pieces (halve lengthwise, core, and cut into 1-inch pieces)
- 2 cups carrot, cut into 1-inch pieces
- 2 cups small red potatoes, cut in half
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons drained prepared horseradish
Spaghetti with Brussels Sprouts, Pancetta, and Hazelnuts
By gvcathy
With every bite, this soothing pasta becomes more and more interesting as the heat from the crushed red pepper an...
- Kosher salt
- 2 tsp. olive oil
- 5 oz. pancetta, cut into 1/4-inch dice (1 cup)
- 3 cloves garlic, smashed and peeled
- 1/4 tsp. crushed red pepper flakes
- 10 oz. Brussels sprouts, thinly sliced; some whole leaves are fine (about 3 cups)
- 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
- 1 Tbs. fresh lemon juice; more as needed
- 3/4 lb. dried spaghetti
- Freshly ground black pepper
- 1/4 cup coarsely chopped, toasted hazelnuts, preferably peeled
Chicken Tamale Casserole
By gvcathy
Risë Minton, Smyrna, GA, Cooking Light NOVEMBER 2008
- 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
- 1/3 cup fat-free milk
- 1/4 cup egg substitute
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8.5-ounce) box corn muffin mix (such as Martha White)
- 1 (4-ounce) can chopped green chiles, drained
- Cooking spray
- 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
- 2 cups shredded cooked chicken breast
- 1/2 cup fat-free sour cream
Artichoke & Red Pepper Frittata
By gvcathy
For an impromptu supper, nothing beats a frittata, the Italian version of an omelet
- 2 tsp olive oil, divided
- 1 medium red bell pepper, dices
- 2 cloves garlic, minced
- 1/4 tsp crushed red pepper
- 4 large eggs
- 1 14-oz can artichoke hearts, rinsed and coarsely chopped
- 1/4 C parmesan cheese
- 1 tsp dried oregano
- 1/4 tsp salt, or to taste
- Freshly ground pepper, to taste
Asian Chicken Salad
By gvcathy
1. Melt butter in a large nonstick skillet over medium-high heat
- 2 tablespoons butter
- 2 tablespoons sliced almonds
- 1 (5-ounce) package Japanese curly noodles (chucka soba), crumbled
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon dark sesame oil
- 1 tablespoon honey
- 1 teaspoon Chinese mustard
- 1 teaspoon bottled ground fresh ginger
- 1/2 teaspoon chile paste with garlic
- 4 cups thinly sliced napa cabbage
- 2 cups thinly sliced red cabbage
- 2 cups coarsely chopped skinless, boneless rotisserie chicken breast
- 1/2 cup torn fresh cilantro leaves
- 1 cup jarred fresh orange sections, drained
Classic Maryland Crab Cakes
By gvcathy
This crab cake is the real deal—no fussy stuff, no flavor disguises
- 1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
- 1 large egg
- 1/4 cup mayonnaise
- 1-1/2 tsp. Dijon mustard
- 1-1/2 tsp. Old Bay seasoning
- 1 tsp. fresh lemon juice
- 1/2 tsp. Worcestershire sauce Kosher salt
- 1-1/4 cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)
- 1 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. unsalted butter
- 1 Tbs. olive oil
- Lemon wedges for serving