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Recipes
Roasted Brussels Sprouts with Bacon, Pecans & Maple Syrup
By Heritage330
Preheat oven to 350 degrees
- 1/2 cup pecans
- 6 slices bacon
- 2 pounds brussels sprouts, halved (stem and ragged outer leaves removed)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2-1/2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
Salmon Topped with Spinach, Bacon, and Gorgonzola
By Heritage330
A seasonal dish from the BoneFish Grill
- Lemon Butter Sauce:
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- 3 teaspoons salt
- 3 tablespoons lemon juice
- 10 tablespoons unsalted butter
- Salmon with Spinach, Bacon, and Gorgonzola:
- 4 to 6 8-ounce portions of salmon
- 4 cups spinach
- 2 ounces olive oil
- pinch of salt
- 8 to 12 ounces crumbled gorgonzola blue cheese (2 ounces per fish portion)
- 4 to 6 tablespoons diced, cooked bacon (1 ounce per fish portion)
Thai Red Curry Chicken
By Heritage330
1.Cook the rice according to the package directions
- 1 cup long-grain white rice
- 1 1/2 pounds chicken breast cutlets (I use organic, hormone-free chicken)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons canola oil
- 2 bell peppers, sliced
- 1/4 cup water
- 1 15-ounce can coconut milk
- 2 tablespoons red curry paste
- 1/4 cup torn fresh basil leaves
- 1 lime, cut into wedges
Salt-Grilled Shrimp
By Heritage330
Cooking on a bed of salt helps evenly conduct the high heat and infuse the shrimp with seasoning
- 1 garlic clove, finely chopped
- 1 pound jumbo shrimp, peeled, deveined
- 1/4 cup fresh orange juice
- 2 tablespoons olive oil
- 1 teaspoon hot chili paste (such as sambal oelek)
- 1 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1 orange, thinly sliced into rounds
- 1 cup coarse sea salt
Strawberry Salad with Balsamic Cardamom Dressing
By Heritage330
Whisk the balsamic vinegar, agave nectar, cardamom, a pinch of salt and a few generous grinds of pepper in a medium...
- 3 tablespoons balsamic vinegar
- 2 tablespoons agave nectar or honey
- Miniscule pinch of ground cardamom (It's strong stuff!)
- Kosher salt and freshly ground pepper
- 1 pound strawberries, hulled and quartered
- 1 pint blackberries
- 1 large sprig mint, leaves roughly torn
Chipotle Chicken Tortilla Salad
By Heritage330
Season the chicken with the cumin, paprika, coriander, salt and pepper
- 1 1/2 pounds skinless, boneless chicken thighs or breasts, sliced inot 1/2-1-inch strips
- 1 About 1 tsp. ground cumin
- 1 About 1 tsp. smoked paprika
- 1 About 1 tsp. ground coriander
- Salt and pepper
- 1/3 cup EVOO, plus more for drizzling
- 1 shallot, coarsely chopped
- 1 large clove garlic, smashed
- 2 tablespoons pureed chipotle in adobo sauce
- 2 tablespoons sherry vinegar
- 1 tablespoon light brown sugar
- 2 romaine hearts, coarsely chopped (7-8 cups)
- 1 small red onion, quartered and thinly sliced
- 1 avocado, diced
- 1 lime, juiced
- 2 tomatoes, diced
- 1/2 cup chopped cilantro or fresh parsley
- 2 cups lightly crushed tortilla chips
Feta-Stuffed Chicken
By Heritage330
The feta and fat-free cream cheese stuffing make this main dish chicken recipe rich in taste yet low in calories
- 1/4 cup crumbled basil-and-tomato feta cheese (1 ounce)* see savings
- 2 tablespoons fat-free cream cheese (1 ounce) see savings
- 4 skinless, boneless chicken breast halves (about 1-1/4 pounds total) see savings
- 1/4 to 1/2 teaspoon black pepper see savings
- Dash salt see savings
- 1 teaspoon olive oil or cooking oil see savings
- 1/4 cup chicken broth see savings
- 1 10-ounce package prewashed fresh spinach, trimmed (8 cups) see savings
- 2 tablespoons walnut or pecan pieces, toasted see savings
- 1 tablespoon lemon juice see savings
- Lemon slices, halved (optional) see savings
Spicy Thai Basil Chicken
By Heritage330
Laraine Perri, Cooking Light JANUARY 2013
- 4 teaspoons canola oil, divided
- 1/2 cup minced shallots
- 1/2 cup thinly sliced red bell pepper
- 4 teaspoons minced fresh garlic
- 1 pound ground chicken
- 2 Thai or serrano chiles, minced
- 1 tablespoon fish sauce
- 2 teaspoons dark brown sugar
- 2 teaspoons lower-sodium soy sauce
- 1/4 teaspoon freshly ground black pepper
- 1 cup basil leaves
- 1 tablespoon fresh lime juice
- 4 lime wedges
Spicy Chicken Coconut Curry
By Heritage330
CURRY Heat the ghee in a large heavy-bottomed pot over medium-low heat
- CURRY POWDER
- 3 tablespoons Ghee
- 2 medium onions, chopped
- 1-inch piece ginger, peeled and finely chopped
- 4 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons Curry Powder, recipe follows
- 1 cinnamon stick
- 1 to 3 dried red chiles
- Kosher salt and freshly ground black pepper
- 2 (15-ounce) cans unsweetened coconut milk
- 2 cups chicken stock
- 4 tomatoes, seeded and chopped
- 6 boneless, skinless chicken breasts, cut into 1-inch strips
- 1/4 cup cilantro leaves, plus more for garnish
- 1 lemon, juiced
- Mint leaves, for garnish
- CURRY POWDER
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon cardamom seeds
- 1 tablespoon whole black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon whole cloves
- 2 dried red chiles, broken in pieces, seeds discarded
- 2 tablespoons turmeric
Thai-Style Beef with Noodles
By Heritage330
1. Mix together soy, honey, 1 tablespoon fish sauce, and 1/4 teaspoon salt in a shallow baking dish, then add stea...
- 1 tablespoon soy sauce
- 1 tablespoon mild honey
- 2 tablespoons Asian fish sauce, divided
- 1 pound filet mignon
- 3 tablespoons vegetable oil, divided
- 2 large shallots, thinly sliced (1 cup)
- 1 tablespoon finely chopped peeled ginger
- 1 tablespoon finely chopped garlic
- 1 1/2 teaspoons Thai green-curry paste
- 2 1/2 cups reduced-sodium beef broth
- 1 tablespoon fresh lime juice
- 1 red bell pepper, cut into 1/4-inch strips
- 1 bunch scallions, trimmed and cut into 3-inch pieces
- 3/4 pound dried Asian egg noodles
- lime slices for serving
- thinly sliced jalapenos for serving