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Recipes
Spicy Maple Turkey Breast with Quick Pan Sauce
By Heritage330
Mary Drennen, Cooking Light NOVEMBER 2012
- 3 tablespoons maple syrup
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 2 (1 1/2-pound) skinless, boneless turkey breast halves
- Cooking spray
- 2 teaspoons olive oil
- 2/3 cup chopped onion
- 1 teaspoon minced garlic
- 1 1/4 cups no-salt-added chicken stock (such as Swanson)
- 1 tablespoon flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Pan-Seared Ravioli with Peas, Bacon and Mint
By Heritage330
In a large, heavy nonstick skillet, crisp the bacon over medium-high heat, stirring occasionally, about 5 minutes
- 3 slices hickory-smoked bacon, cut into 1/4-inch pieces
- 1 20 ouncepackage fresh or frozen cheese ravioli
- 1 1/2 cups (8 oz) frozen peas
- 3/4 cup heavy cream
- 3 cloves garlic, minced
- 3 ounces arugula (3 packed cups)
- 1/4 cup thinly sliced fresh mint
- 1/4 cup plus 2 tbsp finely shredded parmesan
- 1 teaspoon lemon zest
- Salt and pepper
Two Peas in a Pasta
By Heritage330
Preparation: Cook leeks in butter in a 12-inch heavy skillet over moderately low heat, stirring, until tender, a...
- 2 medium leeks (white and pale green parts only), rinsed well and finely chopped
- 2 tablespoons unsalted butter
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 3/4 cup water
- 1 package frozen peas in butter
- 1/2 pound sugar snap peas, trimmed and halved lengthwise (3 1/2 cups)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3/4 pound pasta
- 1/3 cup chopped fresh flat-leaf parsley
- 2 teaspoons finely grated fresh lemon zest
- 1/3 cup finely grated parmesan plus additional for serving
Beef Kefta Patties with Cucuber Salad
By Heritage330
Heat a grill pan over medium-high heat
- Cooking spray
- 1 pound ground sirloin
- 1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley, divided
- 1/4 cup chopped fresh cilantro
- 1 tablespoon chopped peeled fresh ginger
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 cups thinly sliced English cucumber
- 2 tablespoons rice vinegar
- 1/2 cup plain fat-free Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 2 (6-inch) pitas, quartered
Chicken Kiev
By Heritage330
Mix the butter, tarragon, parsley, chives, thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl
- 2 sticks unsalted butter, softened
- 3 tablespoons finely chopped fresh tarragon
- 3 tablespoons finely chopped fresh parsley
- 3 tablespoons finely chopped fresh chives
- 2 teaspoons finely chopped fresh thyme
- Kosher salt and freshly ground pepper
- 6 small skinless, boneless chicken breasts (about 2 1/4 pounds)
- 1 cup all-purpose flour
- 4 large eggs
- 1 tablespoon dijon mustard
- 2 cups panko (Japanese breadcrumbs)
- Vegetable oil, for frying
Soft Chicken Tacos with Works
By Heritage330
Mash avocado with lime juice, season with salt and pepper Heat oil in pat over medium heat, sauté onion until s...
- 2 large avocados
- 2 limes – 1 juiced and 1 cut in wedges
- 2 T. olive oil
- 1 small yellow onion
- 1 tsp chili powder
- 1/8 tsp cinnamon
- 1 14 1/2 ounce petite diced tomatoes, drained
- 2 medium chipotle peppers and 2 T. adobe sauce
- 3 cups leftover roast chicken (or deli chicken) shredded or cut into thin strips
- 12 small corn tortillas
- 6 ounces Queso fresco
- 3 cups sliced red cabbage
- 2/3 cups cilantro leaves, washed and patted dry
- Salsa Verde
Asian Pork Tenderloin
By Heritage330
Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large se...
- 1 2/3 cups chicken broth (13 1/2 fl oz)
- 1/4 cup soy sauce
- 1/4 cup packed brown sugar
- 3 tablespoons ketchup or 2 tablespoons tomato paste
- 3 tablespoons finely grated peeled fresh ginger
- 3 garlic cloves, minced
- 1 tablespoon cider vinegar or balsamic vinegar
- 1 (3/4-lb) pork tenderloin
- 1 tablespoon olive oil
Shredded Brisket with Chipotle Dressing
By Heritage330
Cook the brisket Put the brisket ingredients in a 6-quart Dutch oven and cover with 10 cups of water
- For the brisket
- 4 lb. trimmed beef brisket, preferably the flat half
- 1 large yellow onion, chopped
- 10 black peppercorns
- 4 dried bay leaves
- 3 medium cloves garlic, crushed
- 2 serrano chiles, coarsely chopped
- 1 Tbs. kosher salt
- For the chipotle dressing
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lime juice
- 1/4 cup red wine vinegar
- 2 medium cloves garlic, chopped
- Kosher salt and freshly ground black pepper
- 1 7-oz. can chipotles in adobo
- To serve the tacos
- 30 6-inch fresh corn tortillas, preferably homemade
- Toppings of your choice, such as: sliced avocado or guacamole, chopped ripe tomatoes, shredded iceberg lettuce, thinly sliced radishes, crumbled queso fresco, small sprigs of fresh cilantro, chopped fresh or pickled jalapeños
Asain Carrot Salad
By Heritage330
Toss an ingredients in a bowl
- 2 cups preshredded carrot
- 6 green onions, thinly sliced
- 1 cup purchased broccoli slaw
- 1/4 cup purchased Chinese Chicken salad dressing
Beer-and-Cheddar Soup
By Heritage330
In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes
- 1/2 pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
- 1 celery rib, finely chopped
- 1 small onion, finely chopped
- 1 large jalapeño, seeded and chopped
- 2 large garlic cloves, minced
- 1 tablespoon chopped thyme
- One 12-ounce bottle lager or pilsner
- 2 1/4 About 2 1/4 cups low-sodium chicken broth
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/2 pound sharp yellow cheddar cheese, coarsely shredded
- 4 ounces smoked cheddar cheese, coarsely shredded
- Salt and freshly ground pepper
- Garlic-rubbed toasts, for serving