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Recipes
Soy-Braised Short Ribs with Shiitakes
By Heritage330
Flanken-style short ribs, used for Korean barbecue, are cut across the bones instead of between the bones
- 3 tablespoons vegetable oil, divided
- 4 pounds cross-cut beef short ribs (flanken style), about 1 1/2-inch-thick, cut into 2-bone pieces
- Kosher salt and freshly ground black pepper
- 3/4 pound shiitake mushrooms, stems chopped, caps sliced, divided
- 1 bunch scallions, whites chopped, greens thinly sliced, divided
- 1 1-inch piece peeled ginger, thinly sliced
- 2 cups (or more) low-sodium beef or chicken broth
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup dry sake
- 1/4 cup (packed) dark brown sugar
- 3 whole star anise
- 1 cinnamon stick
- 8 ounces wide rice noodles, cooked according to package directions
Camembert-Apple Grilled Cheese With Salted Caramel
By Heritage330
Combine the caramel sauce, thyme sprigs and 2 tablespoons water in a small microwave-safe bowl and microwave until ...
- 1/4 cup jarred caramel sauce or dulce de leche
- 3 sprigs thyme
- 1/2 baguette
- 4 ounces Camembert cheese, rind removed, thinly sliced
- 1 tablespoon minced fresh chives
- 1 Granny Smith apple, thinly sliced
- 1 tablespoon unsalted butter, plus more if needed
- Flaky sea salt, for topping
Pasta With Roasted Red Pepper Sauce, Chicken, Goat Cheese, and Fresh Basil
By Heritage330
Cut bell peppers in half lengthwise; discard seeds and membranes
- 2 chicken breasts
- 3 large red bell peppers (about 1 1/2 pounds)
- 5 teaspoons olive oil, divided
- 6 garlic cloves, minced
- 1/2 cup fat-free, less-sodium chicken broth
- 2 tablespoons lemon juice
- 2 teaspoons sugar
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/4 cup chopped fresh basil
- 4 cups hot cooked bow tie pasta (8 ounces uncooked)
- 1/2 cup (2 ounces) crumbled goat cheese
Garlic Roast Chicken with Rosemary and Lemon
By Heritage330
Preheat oven to 450 degrees F
- 2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
- 6 cloves garlic, crushed
- 3 tablespoons fresh rosemary leaves stripped from stems
- 3 tablespoons extra-virgin olive oil, eyeball it
- 1 lemon, zested and juiced
- 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
- 1/2 cup dry white wine or chicken broth
Barbecue Pulled Chicken Sliders
By Heritage330
David Bonom, Cooking Light MARCH 2011
- 1/2 cup no-salt-added ketchup
- 1 tablespoon dark brown sugar
- 1 tablespoon cider vinegar
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground allspice
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 8 (1.3-ounce) sliders mini buns (such as Pepperidge Farm)
- 8 bread-and-butter pickle chips
Treviso Salad with Orange Vinaigrette and Manchego
By Heritage330
Can't find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicor...
- 1/4 cup plus 2 Tbsp. extra-virgin olive oil
- 1/4 cup fresh orange juice
- 4 teaspoons honey
- 4 teaspoons red wine vinegar
- Kosher salt, freshly ground pepper
- 1 pound Treviso, cut through the core into thin wedges
- 1/2 cup toasted chopped walnuts
- 1 4-ounce wedge Manchego cheese
- 1/4 cup coarsely chopped flat-leaf parsley
- 1 teaspoon finely grated orange zest
Creamed Chicken with Corn and Bacon Over Polenta
By Heritage330
Preparation Cook bacon and chicken: Cook bacon in a large heavy skillet (preferably cast-iron) over moderate heat,...
- 6 bacon slices, cut into 1/2-inch pieces
- 1 lb skinless boneless chicken breast halves
- 2 cups fresh corn
- 1 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups heavy cream
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 3 large plum tomatoes, seeded and finely diced
- 6 cups water
- 2 1/2 teaspoons kosher salt
- 1 1/2 cups instant polenta
- 1/2 lb Fontina cheese (preferably Italian), diced
- 1/2 cup finely grated parmesan
- 1/4 cup chopped fresh basil
Grilled Filet Mignon with Brandy Mustard Sauce
By Heritage330
The bite of mustard and the char of the grill amp up the flavor of tender but mild-tasting filet mignon
- 4 6-ounce filets mignons
- 1 tablespoon olive oil plus more for brushing
- Kosher salt and freshly ground black pepper
- 10 ounces sliced mushrooms (such as button, crimini, or stemmed shiitake; about 4 1/2 cups)
- 2 shallots, finely chopped (about 1/2 cup)
- 1/2 cup brandy
- 1/2 cup low-salt beef broth
- 2 tablespoons Dijon mustard
- 2 teaspoons fresh thyme leaves
- 1/2 cup heavy cream
- Cayenne pepper
- 2 tablespoons thinly sliced fresh chives
Chicken Fajitas with Crunchy Lime Cabbage and Avocado
By Heritage330
Whisk 3 tablespoons olive oil, garlic, chili powder, cumin, lime juice and jalapeno in large bowl
- 6 tablespoons olive oil, divided, plus additional for griddle
- 5 garlic cloves, minced
- 1 tablespoon chili powder
- 2 tablespoons lime juice
- 2 teaspoons cumin
- 1 jalapeno, sliced
- 2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick slices
- 1 large red bell pepper, cut into 3/4-inch-thick strips
- 1 large red onion, halved, sliced lengthwise
- 3 cups thinly sliced red cabbage
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 teaspoons finely grated lime peel
- 6 to 8 fajita-size flour tortillas
- 1 avocado, halved, pitted, sliced
Broccoli with Spicy Sesame Vinaigrette
By Heritage330
Cook broccolini in a large pot of salted boiling water until crisp-tender, about 3 minutes
- 2 2 2 bunches broccolini (1 lb.)
- Kosher salt
- 2 2 1 tablespoons plus 1 tsp. toasted white sesame seeds
- 1/2 1/2 to teaspoon crushed red pepper flakes plus more to taste
- 2 2 1 tablespoons plus 1 tsp. vegetable oil
- 1 1 1 tablespoon toasted sesame oil
- 1 1 1 tablespoon distilled white vinegar
- 2 2 2 teaspoons minced garlic
- Freshly ground black pepper
- 3 to in a large pot of salted boiling water until crisp-tender, about 3 minutes. Transfer to a large bowl of ice water. Drain and dry well. Halve broccolini, if desired. Place in a large bowl.
- Read More http://www.bonappetit.com/recipes/quick-recipes/2012/01/broccolini-with-spicy-sesame-vinaigrette#ixzz1ibGfVtoB