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Recipes
Vietnamese-Flavored Broccoli Rabe
By Heritage330
Cook broccoli rabe in a large pot of boiling water until bright green and barely tender, 1 to 2 minutes
- 1 bunch broccoli rabe (about 1 pound), trimmed and chopped
- 1 tablespoon fish sauce (see Note)
- 1 1/2 teaspoons lime juice
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1/8-1/4 teaspoon crushed red pepper
- 1 tablespoon canola oil
Spinach and Lentil Salad With Oregon Blue Cheese and Tart Cherry Vinaigrette
By Heritage330
In a heavy saucepan cover lentils with water by 2 inches and simmer until just tender but not falling apart, about ...
- 3/4 cup green lentils
- 7 tablespoons red-wine vinegar
- 8 bacon slices (about 6 ounces)
- 1/4 cup olive oil
- 1/3 cup finely chopped shallot
- 1/4 cup water
- 1/2 cup dried unsweetened tart cherries (about 3 ounces)
- 2 tablespoons sugar
- 3 1/2 cups baby or regular spinach leaves
- 1/3 cup blue cheese (about 2 ounces), preferably Oregon Blue
Spicy Chicken Thai Soup
By Heritage330
Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat
- 3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
- 4 cloves garlic, chopped
- 1 (4 inch) piece fresh ginger root, chopped
- 4 cups chicken broth
- 1 tablespoon vegetable oil
- 2 1/2 pounds skinless, boneless chicken thighs, cut into chunks
- 12 ounces fresh white mushrooms, quartered
- 2 teaspoons red curry paste
- 3 tablespoons fish sauce
- 1 lime, juiced
- 2 (14 ounce) cans coconut milk
- 1 red onion, sliced
- 1/2 bunch cilantro, roughly chopped
- 1 lime, cut into wedges, for serving
- 1 fresh jalapeno pepper, sliced into rings
Balsamic-Glazed Chicken with Baby Greens Polenta
By Heritage330
Glaze: Whisk together, balsamic, soy sauce, brown sugar, honey, and 1 tablespoon garlic in a sauce pan over medi...
- Glaze:
- 1/4 cup balsamic vinegar
- 1/4 cup low-sodium soy salt
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 teaspoons minces garlic
- 1 sprig fresh rosemary
- salt and papper to taste
- Chicken:
- 1 tablespoons canola oil
- 4 tablespoons boneless, skinless chicken breast
- Polenta:
- 3 cups water
- 1 cup cream or milk
- 1 tablespoons minced garlic
- 1/2 cup yellow cornmeal
- 1/2 cup shredded Gruyere
- 1 package (3 ounces) baby spinach and arugula mix
Tomatillo-Cilantro Salsa
By Heritage330
1. Preheat the oven to 500°
- 1/2 pound tomatillos (about 4), husked
- 1 large beefsteak tomato or 2 medium ones (about 1 pound)
- 2 serrano chiles, stemmed
- 1 dried pasilla chile, stemmed and seeded
- 1 medium onion, cut into 1-inch wedges
- 1 garlic clove, peeled
- 1/2 cup packed cilantro sprigs
- 1 tablespoon fresh lime juice
- Salt
Shrimp with Basil-Garlic Butter
By Heritage330
Preheat oven to 350°F. Season shrimp with salt and pepper
- 12 jumbo shrimp (3/4 pound), shelled and deveined
- 1 1/2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1/3 cup dry white wine
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped sun-dried tomatoes packed in oil
- 6 tablespoons cold unsalted butter, cut into pieces
- 1/2 cup shredded fresh basil
Tilapia with Balsamic Butter Sauce, Thyme Mashed Potatoes, and Sugar Snap Peas
By Heritage330
For thyme mashed potatoes: Boil potatoes until tender, about 20 minutes
- For thyme mashed potatoes:
- 3 pounds russet or Yukon Gold potatoes, peeled, quartered
- 4 1/2 tablespoons butter, room temperature
- 6 tablespoons (or more) warm whipping cream
- 1 1/2 tablespoons minced fresh thyme
- For balsamic butter sauce:
- 1/4 cup balsamic vinegar
- 1 garlic clove, minced
- 2 cups sugar snap peas, strings removed
- 2 tablespoons olive oil
- 6 4- to 5-ounce tilapia fillets
Bobby Flay's Guacamole With Cumin-Dusted Tortilla Chips
By Heritage330
Guacamole: Combine all ingredients in a molcajete and mix to a chunky consistency
- Guacamole:
- 4 rips Haus Avacados, peeled, pitted, and chopped
- 1/2 small red onion, finely diced
- 1 jalapeno pepper, finaly diced
- Juice of two limes (about 1/4 cup)
- 1/4 cup chopped fresh cilantro
- Kosher salt and freshly ground pepper
- For the Chips:
- 12 6 inch flour tortillas and/or blue corn tortillas
- 1 Tablespoon ground cumin
- Kosher salt
- Peanut oil for frying
Rigatoni with Spicy Calabrese-Style Pork Ragù
By Heritage330
by Sara Jenkins
- 1 medium onion, quartered
- 1 carrot, peeled, cut into 1" pieces
- 1 celery stalk, cut into 1" pieces
- 4 garlic cloves
- 2 teaspoons fresh oregano leaves
- 1/4 teaspoons crushed red pepper flakes
- 1/2 cup coarsely chopped flat-leaf parsley, divided
- 1 28-ounce can whole peeled tomatoes
- 1/4 cup olive oil
- 1 pound hot or sweet Italian sausage, casings removed
- 1 pound ground pork
- Kosher salt, freshly ground pepper
- 1 tablespoon tomato paste
- 1 pound mezzi rigatoni or penne rigate
- 3/4 cup finely grated Parmesan or Grana Padano plus more
Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro- Lime Sour Cream
By Heritage330
Slice the peppers in half lengthwise; remove stem, seeds and membrane
- 8 large red bell peppers
- 2 tablespoons unsalted butter
- 1 cup chopped onion
- 2 cloves minced garlic
- 1/4 cup tomato paste
- 6 cups chicken stock
- 2 cups heavy cream
- 2 tablespoons chopped fresh cilantro leaves
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 to 2 tablespoons cornstarch
- 1 cup sweet corn kernels, lightly roasted
- Cilantro Lime Sour Cream, recipe follows