Heritage330's profile page
Recipes
Grilled Chicken Breast With Chipotle Honey Sauce
By Heritage330
Preheat grill to medium–high
- Chipotle Honey Sauce:
- 4 European chicken breasts or boneless chicken breasts
- 2 chipotle chiles
- 1 cup honey
- 1/4 cup water
- 1 teaspoon garlic, minced
- Kosher salt, to taste
Black Rice with Mango and Peanuts
By Heritage330
Friut is a welcome addition to savory grains salads
- 2 oranges
- 1/4 cup (or more) fresh lime juice
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce (such as nam pla or nuoc nam; optional)
- 2 cups black rice (preferably Lotus Foods Forbidden Rice)
- Kosher salt
- 2 just-ripe mangoes, peeled, pitted, cut into 1/2-inch dice
- 1 cup fresh cilantro leaves
- 1 cup finely chopped red onion (about 1/2 large onion)
- 1/2 cup unsalted, dry-roasted peanuts
- 6 scallions, thinly sliced
- 2 jalapeños, seeded, minced
Cavatapppi with Bacon, Brussel Sprouts and Buttery Breadcrumbs
By Heritage330
1.Cook pasta according to package directions
- Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs
- Author: Cooking Light, lightly adapted
- 8 oz. uncooked cavatappi pasta
- 2 tsp. unsalted butter
- 1/4 cup panko breadcrumbs
- 2 strips bacon, crisp cooked and crumbled, reserve 1 Tbl. rendering
- 1 tsp. olive oil
- 12 oz. Brussels sprouts, trimmed and thinly sliced
- 1 cup thinly sliced onion
- 1 tsp. minced garlic
- 2/3 cup vegetable broth
- 1/2 tsp. lemon zest
- 1 Tbl. fresh lemon juice
- 2 tsp. fresh lemony thyme leaves
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 oz. Parmesan cheesed, shaved (about 1/2 cup)
- 2 Tbl. pine nuts, toasted
Pernil-Style Pork Tenderloin
By Heritage330
Pernil is a brightly flavored roast pork dish from the Caribbean
- 3 large cloves garlic, coarsely chopped
- 2 small shallots, coarsely chopped
- 4 Tbs. extra-virgin olive oil
- 1 Tbs. distilled white vinegar
- 1 tsp. chili powder
- 3/4 tsp. ground cumin
- 3/4 tsp. dried oregano
- 1/2 tsp. granulated sugar
- Kosher salt and freshly ground black pepper
- 1 1-1/4-lb. pork tenderloin
- 4 lime wedges
Black Bean and Pepper Jack Burgers
By Heritage330
Put the oats in a food processor and pulse three times to roughly chop
- 1/2 cup rolled oats
- 1 15.5-oz. can black beans, rinsed and drained
- 1 large egg
- 1 tsp. ground cumin
- Kosher salt
- 2 oz. finely grated pepper Jack cheese (1/2 cup)
- 1 large scallion, minced
- 2 Tbs. chopped fresh cilantro
- 1 Tbs. olive oil; more for the plate
- 4 whole-wheat hamburger buns, toasted
- Jarred salsa, for serving
- Sliced avocado, for serving
Potato and Goat Cheese Gratin
By Heritage330
Preheat the oven to 350 degrees F
- 1 tablespoon unsalted butter
- 1 1/2 pounds russet potatoes, peeled and cut into 1/8-inch slices
- 1 teaspoon minced garlic
- 5 ounces goat cheese, crumbled
- Salt and freshly ground black pepper
- 2 cups heavy cream
Lemon and Oregano-Rubbed Chicken Paillards
By Heritage330
Elizabeth Karmel, Cooking Light JULY 2004
- 4 (6-ounce) skinless, boneless chicken breast halves
- 5 teaspoons grated lemon rind
- 1 tablespoon olive oil
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon water
- 2 garlic cloves, minced
- Cooking spray
- 4 lemon wedges
- 2 tablespoons chopped fresh parsley
Caesar Salad with Bacon, Brussel Sprouts and Basil
By Heritage330
Make the dressing: In the bowl of a food processor, combine the egg yolk, mustard, garlic and 1/2 teaspoon each sal...
- For the Dressing:
- 1 pasteurized large egg yolk
- 1 1/2 teaspoons dijon mustard
- 1 small clove garlic, grated
- Kosher salt and freshly ground pepper
- 1/2 cup fresh lemon juice
- 1 1/2 teaspoons caper brine (from a jar of capers)
- 1/3 cup extra-virgin olive oil
- 1/2 cup canola oil
- 2 anchovy fillets, finely chopped, plus 1/2 teaspoon oil from the jar
- For the Salad:
- 1/2 pound sliced bacon, cut into small pieces
- Canola oil, for frying
- 1 tablespoon capers
- 2 cups Brussels sprout leaves, picked layer by layer (from about 5 whole sprouts)
- Kosher salt
- 2 heads romaine lettuce, outer leaves removed, cut into 1-inch pieces
- 1/2 cup fresh basil leaves
- 1/2 cup freshly grated parmesan cheese, plus a chunk for shaving over the salad
Chicken and White Bean Soup
By Heritage330
1. Cook bacon in a large saucepan over medium heat 7 minutes or until crisp
- 2 smoked bacon slices, chopped
- 12 ounces skinless, boneless chicken breasts cut into 2-inch pieces
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1 can tomatoes
- 2 tablespoons chopped fresh oregano
- 1/4 teaspoon black pepper
- 2 cups water
- 2 cups fat-free, lower-sodium chicken broth
- 2/3 cup uncooked orzo
- 1 15-ounce can organic white beans, rinsed and drained
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon white wine vinegar
- 1/4 teaspoon salt
Sesame-Soy Meatballs
By Heritage330
1. Preheat the oven to 400°
- 1/3 cup minced green onions
- 2 tablespoons brown sugar
- 3 tablespoons lower-sodium soy sauce
- 2 tablespoons dark sesame oil
- 1 tablespoon chile paste
- 1/4 teaspoon salt
- 6 garlic cloves, finely minced
- 1/4 cup Panko bread crumbs
- 1 pound ground sirloin
- Cooking spray