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Recipes
Chipotle Chicken and Tomato Soup
By Heritage330
Nancy Hughes, Cooking Light NOVEMBER 2006
- 1/2 teaspoon ground cumin
- 1 (15.5-ounce) can navy beans, rinsed and drained
- 1 (14.5-ounce) can no-salt-added stewed tomatoes
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 chipotle chile, canned in adobo sauce, finely chopped
- 2 cups chopped cooked chicken breast (about 1/2 pound)
- 1 tablespoon extravirgin olive oil
- 1/2 cup reduced-fat sour cream
- 1/4 cup chopped fresh cilantro
Shredded Brisket Tacos with Chipotle Dressing
By Heritage330
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
Roast Beef Tenderloin with Wasabi-Garlic Cream
By Heritage330
For Wasabi Cream: Combine cream and garlic in saucepan and cook over medium-high heat until reduced to 1 cup, st...
- For Wasabi Cream:
- 1 1/2 cups heavy whipping cream
- 2 large garlic cloves, pressed
- 1 tablespoon prepared wasabi
- For Beef Tenderloin:
- 1 2 3/4- to 3-pound beef tenderloin, tied
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon sugar
Pasta Carbonara Frittata
By Heritage330
For the frittata: Position a rack in the center of the oven and heat the oven to 425°F
- For the frittata:
- kosher salt
- 8 oz. (2 cups) dried penne
- 9 large eggs
- 1-1/2 oz. finely grated Pecorino Romano (about 1-1/2 cups using a rasp grater); more for serving
- 1/2 cup heavy cream
- 1 Tbs. olive oil
- 6 oz. thick-cut bacon (about 4 slices), cut crosswise into 1/8-inch strips
- 1/2 medium yellow onion, thinly sliced (2/3 cup)
- 6 medium fresh sage leaves, finely chopped
- Freshly ground black pepper
- For the salad:
- 1/4 cup extra-virgin olive oil
- 2 Tbs. red wine vinegar
- 1 small head radicchio (6 oz.), halved and thinly sliced (about 3 cups)
- 3 oz. (3 lightly packed cups) arugula
- 2 Tbs. chopped shallot
- Flaky sea salt, such as maldon, and freshly ground black pepper
Mustard-Tarragon Roast Chicken with Egg Noodles
By Heritage330
Kate Merker, Real Simple SEPTEMBER 2007
- 1/2 cup Dijon mustard
- 3 tablespoons cider vinegar
- 4 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 2 tablespoons roughly chopped fresh tarragon
- Kosher salt and pepper
- 1 3 1/2- to 4-pound chicken, cut into pieces
- 1 12-ounce package egg noodles
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 3/4 cup dry white wine
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
Sugar-Crusted Pork Cabbage Wraps
By Heritage330
Julianna Grimes, Cooking Light SEPTEMBER 2012
- 1/4 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 3/4 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon five-spice powder
- 1 (1 1/2-pound) pork tenderloin, trimmed and silver skin removed
- Cooking spray
- 2 tablespoons canola oil, divided
- 2 tablespoons dark sesame oil, divided
- 8 Napa cabbage leaves
- 2 cups thinly sliced cucumber
- 1 cup (1-inch) green onion pieces
- 8 teaspoons hoisin sauce
- 4 teaspoons sambal oelek (such as Huy Fong chile paste)
Chipotle Meatballs
By Heritage330
Preheat over to 350 decgrees F
- 1/3 cup whole milk
- 1/3 cup fine dry bread crumbs
- 6 bacon slices, chopped
- 1/2 cup finely chopped onion
- 1 tablespoon chopped garlic
- 3 tablespoon finely chopped seeded canned chipotles in adobo
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 2 tablespoons water
- 3/4 pound ground pork
- 1/2 pound ground veal
- 1 large egg, lightly beaten
- 1/4 cup chopped flat-leaf parsley
- lime wedges
Asparagus with Wasabi-Mayonnaise Dip
By Heritage330
Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute
- 3 lb thin to medium asparagus, trimmed
- 1 cup mayonnaise
- 4 teaspoons soy sauce
- 1 1/2 teaspoons sugar
- 2 teaspoons fresh lemon juice
- 2 teaspoons wasabi paste
Prosciutto-Wrapped Chicken Breast with Roasted Green Beans
By Heritage330
Good meals come in small packages, like chicken kept moist by cured ham and prepped in five minutes
- 4 ounce(s) green beans, stem ends removed
- 2 teaspoon(s) olive oil
- Coarse salt and ground pepper
- 1 boneless, skinless chicken breast half
- 3 thin slices prosciutto
- 1 wedge(s) lemon, for serving