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Recipes
Chicken with Haricot Verts and Lemon Butter
By Heritage330
Sprinkle chicken with salt and pepper; lightly dust with flour to coat
- 4 boneless chicken breast halves (with or without skin)
- All purpose flour
- 2 tablespoons olive oil
- 8 shallots, peeled, halved
- 2 tablespoons (1/4 stick) butter
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons finely grated lemon peel
- 1 pound haricots verts, trimmed
- 2 tablespoons minced fresh chives
Gai Pad Bai Gaprow
By Heritage330
Freeze chicken, wrapped in plastic wrap, 30 minutes to facilitate slicing
- 1 pound skinless boneless chicken breast
- 1 tablespoon vegetable oil
- 3 garlic cloves, chopped fine
- 2 small fresh red or green Thai (bird) chilies or serrano chilies, or to taste, seeded and minced (wear rubber gloves)
- 1/4 cup chicken broth
- 1 tablespoon Asian fish sauce (preferably naam pla)
- 2 teaspoons sugar
- 1 teaspoon soy sauce
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups loosely packed fresh holy basil leaves, washed well and spun dry
- 2 tablespoons fresh lime juice or to taste
Farfelle with Sausage, Tomatoes, and Cream
By Heritage330
Heat oil in heavy large skillet over medium-high heat
- For sauce:
- 2 tablespoons olive oil
- 1 pound sweet Italian sausages, casings removed
- 1/2 teaspoon dried crushed red pepper
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 28-ounce can crushed tomatoes with added puree
- 1/2 cup whipping cream
- 1 pound farfalle (bow-tie pasta)
- 1/2 cup (packed) chopped fresh basil
- Freshly grated Pecorino Romano cheese
Vietnamese Pork Tenderloin
By Heritage330
Steven Raichlen, Cooking Light JULY 2012
- 2 tablespoons sugar
- 1 teaspoon freshly ground black pepper
- 2 garlic cloves
- 1 shallot, halved
- 1 (4-inch) piece fresh lemongrass, halved
- 1 (1-inch) piece peeled ginger, halved
- 1 tablespoon lower-sodium soy sauce
- 2 1/2 tablespoons fish sauce, divided
- 1 tablespoon canola oil
- 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1/4-inch slices
- 1/3 cup grated carrot
- 2 tablespoons sugar
- 1/4 cup fresh lemon juice
- 1/4 cup rice vinegar
- 1 teaspoon minced garlic
- 1 Thai or serrano chile, thinly sliced and divided
- 2 ounces rice vermicelli
- Cooking spray
- 16 Bibb lettuce leaves (about 2 heads)
- 1 cup cilantro leaves
- 1 cup sliced English cucumber
- 1 cup fresh bean sprouts
- 1/3 cup finely chopped unsalted, dry-roasted peanuts
- 16 basil leaves
- 16 mint leaves
- 2 Thai chiles, thinly sliced
Fettuccine with Arugula-Walnut Pesto
By Heritage330
Bring a large pot of well-salted water to a boil over high heat
- 4 oz. arugula, washed and spun dry (about 3 lightly packed cups)
- 1/2 cup freshly grated Parmigiano Reggiano; more for sprinkling
- 1/2 cup walnuts, toasted
- 2 Tbs. fresh lemon juice
- 1 clove garlic, smashed and peeled
- Kosher salt
- 1/2 cup extra-virgin olive oil
- 1/4 cup walnut oil
- 1 lb. dried fettuccine
Asian Glazed Chicken
By Heritage330
The day before serving, rinse the chicken and pat dry
- For the marinade:
- 4 chicken breasts
- Finely grated zest of 2 oranges
- 3/4 cup fresh orange juice
- 1/4 cup honey
- 3 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon garlic
- 1/4 teaspoon crushed red pepper flakes
- 8 ounces rice noodles
- 4 scallions, thinly sliced, for garnish
California Walnuts – walnuts.org
By Heritage330
Bring a large pot of salted water to a boil
- Optional:
- 1 small bunch (3-4 ounces, more or less) broccolini cut in 1-inch pieces
- 1 tablespoon olive oil
- 6 ounces fennel sausage or other good-quality spicy sausage meat
- 2 large cloves garlic, peeled and thinly sliced
- 1/3 cup chopped, California walnuts, toasted
- 2 teaspoons chili powder
- 1 teaspoon crumbled dried rosemary, or 2 teaspoons chopped fresh rosemary
- 1/4 teaspoon cayenne pepper
- 1 tablespoon butter
- 1/2 cup chicken stock
- 10 ounces (about 3 cups) dried orecchiette pasta, or small shell-shaped pasta
- Salt and freshly ground black pepper
- Grated Pecorino Romano cheese, plus extra cheese for serving
- 2 tablespoons walnut oil
Asian Snow Peas
By Heritage330
Add oil to non-stick skillet and heat on medium high
- 1 tsp sesame oil
- 1/2 lb fresh or frozen snow pea pods, ends trimmed
- 1/2 cup carrots, sliced diagonally
- 1/2 cup canned water chestnuts, sliced
- 1/2 cup low sodium chicken broth
- 1 tsp low-sodium soy sauce
- 2 teaspoons all purpose flour
Beer-and-Bacon Toffee Sundaes
By Heritage330
Put the bacon in a medium saucepan over medium heat and cook, stirring, until very crisp, about 10 minutes
- 1/2 cup diced bacon (about 4 slices)
- 1 cup packed light brown sugar
- 1/2 cup light corn syrup
- 1/2 cup stout beer (I like Founders Breakfast Stout)
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- Kosher salt and freshly ground pepper
- 2 pints good-quality vanilla ice cream
- 1 cup pecans, toasted and chopped
- Sea salt, for sprinkling
Rainbow Trout with Seared Sugar Snaps
By Heritage330
Tiffany Vickers Davis, Cooking Light APRIL 2013
- 4 dressed whole rainbow trout
- Cooking spray
- 2 1/2 teaspoons olive oil, divided
- 2 teaspoons fresh lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 cups sugar snap peas, trimmed and halved diagonally
- 1/2 cup vertically sliced shallots
- 1/4 cup pine nuts
- 2 teaspoons chopped fresh dill
- Glazed Baby Carrots
- Quick Chive Mashed Potatoes