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Recipes
Poblano Sopes with Avocado Salad
By Jac_M
Tiffany Vickers Davis, Cooking Light AUGUST 2013
- 1 poblano chile
- 1/4 cup uncooked quinoa
- 5 ounces masa harina (about 1 cup)
- 1 cup warm water
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons canola oil
- 1 1/2 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons fresh lime juice
- 1/4 teaspoon sugar
- 2 cups baby arugula
- 1 1/2 cups halved cherry tomatoes
- 2 tablespoons cilantro leaves
- 2 ounces queso fresco, crumbled (about 1/2 cup)
- 1 medium avocado, peeled and coarsely chopped (about 1 cup)
Roasted Potato Salad with Creamy Dijon Vinaigrette
By Jac_M
Adam Hickman, Cooking Light JULY 2013
- 2 pounds Yukon gold potatoes, cut into wedges
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons sliced garlic
- 1 teaspoon minced fresh thyme
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1 1/2 tablespoons white wine vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons chopped fresh tarragon
Chicken Potpie
By Jac_M
Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover
- 2 cups diced peeled potatoes
- 1-3/4 cups sliced carrots
- 1 cup butter, cubed
- 2/3 cup chopped onion
- 1 cup all-purpose flour
- 1-3/4 teaspoons salt
- 1 teaspoon dried thyme
- 3/4 teaspoon pepper
- 3 cups chicken broth
- 1-1/2 cups milk
- 4 cups cubed cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 2 packages (14.1 ounces each) refrigerated pie pastry
Beer-Braised Brisket with Onion Jam
By Jac_M
Julianna Grimes, Cooking Light DECEMBER 2013
- 1 1/2 teaspoons salt, divided
- 1 teaspoon ground cumin
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 6 garlic cloves, minced
- 3 tablespoons canola oil, divided
- 1 (4 1/2-pound) flat-cut brisket roast (untrimmed)
- 4 cups unsalted beef stock (such as Swanson)
- 1 (12-ounce) beer
- 3 medium onions, sliced
- 3 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cornstarch
- 1 1/2 tablespoons chopped fresh thyme
Poblano Mac and Cheese
By Jac_M
Nutritional Information Amount per serving Calories: 424 Fat: 11
- 8 ounces uncooked penne pasta
- 2 poblano chiles (about 4 ounces)
- 1/3 cup fresh breadcrumbs
- 2 teaspoons olive oil
- 1 teaspoon grated lime rind
- 1/8 teaspoon ground red pepper
- 1 cup 1% low-fat milk, divided
- 1 cup unsalted vegetable stock
- 3 tablespoons all-purpose flour
- 1 tablespoon minced garlic
- 5 ounces queso quesadilla cheese, shredded
- 1/4 cup fat-free sour cream
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 3/8 teaspoon kosher salt
- Cooking spray
Guacamole
By Jac_M
In a large bowl place the scooped avocado pulp and lime juice, toss to coat
- 3 Haas avocados, halved, seeded and peeled
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 medium onion, diced
- 1/2 jalapeno pepper, seeded and minced
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
Cheesy Carrots
By Jac_M
Rich and cheesy, this casserole is the very best way to eat carrots
- 2 pounds carrots, sliced
- 1/2 cup butter, divided
- 6 ounces process American cheese, cubed
- 1/4 teaspoon dill weed
- 1/2 cup crushed Ritz
Great Plains Burger
By Jac_M
Robin Bashinsky, Cooking Light JULY 2013
- 1 ear shucked corn
- 1 small red onion, cut into 3/4-inch slices
- Cooking spray
- 2 tablespoons canola mayonnaise
- 1 teaspoon mustard seeds
- 1 teaspoon cider vinegar
- 3/8 teaspoon salt, divided
- 1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce
- 1 1/2 ounces corn chips (such as Fritos)
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1 pound lean ground bison
- 4 (1 1/2-ounce) onion rolls, toasted
Steel-Cut Oats with Cinnamon-Blueberry Compote
By Jac_M
Ivy Manning, Cooking Light SEPTEMBER 2013
- 2 cups frozen blueberries
- 1/4 cup sugar
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon, divided
- 4 cups water
- 1 cup steel-cut oats
- 1/4 teaspoon salt
- 1 tablespoon butter
Fried Rice
By Jac_M
Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes
- 8 dried shiitake mushrooms
- 3 tablespoons peanut oil
- 2 large eggs, lightly beaten with a pinch of kosher salt
- 4 scallions (white and green), thinly sliced
- 1/4 cup minced carrot
- 1 large clove garlic, minced
- Pinch red chile flakes
- 1 teaspoon minced peeled fresh ginger
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 3 cups cooked long-grain rice
- 1 cup cooked meat cut in 1/2-inch cubes, such as pork, ham, beef, or chicken
- 1/2 cup frozen peas, defrosted in a strainer at room temperature
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