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Recipes
Sweet and Spicy Citrus Tilapia
By Heritage330
Carma Van Allen, South Orange, NJ, Cooking Light AUGUST 2010
- 4 (6-ounce) tilapia fillets
- Cooking spray
- 1/2 cup fresh orange juice (about 1 orange)
- 3 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons lower-sodium soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground red pepper
- 2 garlic cloves, crushed
- 1/2 teaspoon paprika
Pork Tenderloin with Mushroom Mustard Tarragon Sauce
By Heritage330
Mix wine, garlic, oil, rosemary, thyme, and allspice in large resealable plastic bag
- For marinade:
- 2 12-ounce pork tenderloins
- 3 Tbs. Dijon mustard
- 1 cup dry white wine
- 6 garlic cloves, pressed
- 1/4 cup olive oil
- 2 tablespoons coarsely chopped fresh rosemary
- 1 tablespoon coarsely chopped fresh thyme
- For sauce:
- 1 Tbs. olive oil
- 1 Tbs, butter
- 2 cups mixed mushrooms
- 4 tablespoons Dijon mustard
- 1 1/2 cup heavy cream
- 1 cup low-salt chicken broth
- 4 tablespoons chopped fresh tarragon
Spicy Asian Chicken and Noodle Soup
By Heritage330
1. Bring first 9 ingredients to a simmer in a medium saucepan; keep warm
- 3 cups fat-free, lower-sodium chicken broth
- 1 1/2 cups water
- 1 1/2 cups shredded rotisserie chicken breast
- 1/2 cup grated carrot (about 1 medium)
- 1/2 cup thinly sliced snow peas
- 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
- 2 teaspoons lower-sodium soy sauce
- 1 1/2 teaspoons Thai red curry paste
- 1 (2-inch) piece peeled fresh ginger
- 6 cups water
- 3 ounces uncooked wide rice sticks (rice-flour noodles)
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup thinly sliced green onions
Grilled Soy-Glazed Chicken Thighs & Scallions
By Heritage330
Heat a gas grill to medium or prepare a medium-hot charcoal fire
- 3/4 cup dry sherry
- 1/3 cup low-salt soy sauce
- 1/4 cup honey
- 3 Tbs. vegetable oil
- 1 large clove garlic, minced
- 3/4 tsp. ground ginger
- 1/2 tsp. coarsely ground black pepper
- 1/4 tsp. crushed red chile flakes
- 8 skinless bone-in chicken thighs (about 3-1/4 lb.), trimmed of excess fat
- 8 scallions, trimmed
korean tacos
By Heritage330
Combine meat and marinade ingredients in a sealable plastic bag and refrigerate 2 to 8 hours Mix the dressing for ...
- Marinade:
- 1/4 cup chili garlic paste
- 1/4 cup white vinegar
- 1/4 cup sugar
- 2 tsp sesame oil
- Generous splash of white wine
- 1 lb sirloin cut into 1/4" to 1/2" thick strips (this also works with chicken)
- sesame seeds - while grilling
- Slaw:
- 1/4 cup soy sauce
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1 tsp sesame oil
- 1 tsp Schricha sauce (or other oriental hot sauce)
- 2 cups shredded cabbage
- 1/2 cup diced sweet onion
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro
- small soft corn tortillas
Turkey Cutlet and Black Beans with Tangerine-Habanero Sauce
By Heritage330
In a 10-inch skillet, heat 2 Tbs
- 5 to 6 Tbs. olive oil
- 3 medium cloves garlic, thinly sliced
- 1/2 plus 1/8 tsp. ground cumin
- 1/2 cup fresh tangerine juice (from 2 tangerines)
- 2 Tbs. fresh lime juice (from 1 lime)
- 1/2 tsp. seeded and minced habanero chile
- Kosher salt and freshly ground black pepper
- 1 small red onion, chopped
- One 15-1/2-oz. can black beans, rinsed and drained
- 2 Tbs. chopped fresh cilantro
- 4 turkey breast cutlets (about 1-1/4 lb.)
Ginger-Lime Beef Stir-Fry
By Heritage330
Cooking Light Fresh Food Fast, Oxmoor House 2009
- 1 tablespoon sugar
- 1 tablespoon grated peeled fresh ginger
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 1/2 teaspoons low-sodium soy sauce
- 1/4 teaspoon crushed red pepper
- 1 tablespoon canola oil
- 12 ounces boneless sirloin steak, cut into thin strips
- 1/2 cup diagonally cut green onions (optional)
- 4 lime wedges (optional)
Grilled Broccoli with Chipotle-Lime Butter and Queso Fresco
By Heritage330
In a bowl, stir the softened butter with the lime zest, lime juice, Tabasco, honey and garlic and season lightly wi...
- 6 tablespoons unsalted butter, softened
- Finely grated zest and juice of 1 lime
- 1 tablespoon Tabasco Chipotle Sauce
- 1 teaspoon honey
- 1 garlic clove, finely grated on a Microplane
- Salt
- 4 heads of broccoli—stems trimmed, cut into large florets
- Olive oil, for drizzling
- 1 cup crumbled queso fresco (see Note)
Trout with Peppercorn Crust, Bacon and Red Cabbage
By Heritage330
Open both trout and arrange, skin side down, on work surface
- 2 8-to-10 ounce trout, boned
- 1 teaspoon coarsely cracked black peppercorns
- 3 thick-cut bacon slices, cut into 1/2-inch pieces
- 2 cups coarsely shredded red cabbage (about 6 ounces)
- 2 green onions, thinly sliced
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried
- 1/3 cup dry white wine
Roasted Garlic-Asiago Dip With Cheese Crackers
By Heritage330
Make the crackers: Preheat the oven to 350 degrees F
- 1/2 cup grated asiago cheese (about 2 ounces)
- 1/4 teaspoon cayenne pepper
- 1 pound prepared pizza dough, at room temperature
- All-purpose flour, for dusting
- 1 large egg
- 1 head elephant garlic
- 1/2 cup grated asiago cheese (about 2 ounces)
- Kosher salt
- 5 to 6 tablespoons extra-virgin olive oil