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Recipes
Chicken Braised in Wine and Rosemary
By Heritage330
Deb Wise, Cooking Light APRIL 2013
- 4 bone-in chicken drumsticks (about 1 pound), skinned
- 4 bone-in chicken thighs (about 1 1/4 pounds), skinned
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1/2 cup chopped shallots
- 1 tablespoon chopped garlic
- 1 teaspoon chopped fresh rosemary
- 1 cup Chianti or other rich red wine
- 1 cup unsalted chicken stock (such as Swanson)
- 1 teaspoon sugar
- 1 (14.5-ounce) can unsalted whole tomatoes, crushed and undrained
- 1 bay leaf
- 2 tablespoons chopped fresh flat-leaf parsley
- Quick Chive Mashed Potatoes
- Asparagus with Lemon and Pecorino
Chicken-Corn Chili
By Heritage330
Heat the olive oil in a large pot over medium heat
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
- 1 4-ounce can chopped green chiles, drained
- 1 teaspoon ground cumin
- 2 cups low-sodium chicken broth
- 2 cups shredded rotisserie chicken
- 2 15-ounce cans large white beans (1 undrained; 1 drained and rinsed)
- 1 cup frozen corn, thawed
- 1/2 cup chopped fresh cilantro
- 1 cup shredded monterey jack or white cheddar cheese
- Sour cream and cornbread, for serving (optional)
Peanut Chicken Noodle Soup
By Heritage330
Mary Drennen, Cooking Light JUNE 2013
- 14 ounces uncooked fresh udon noodles
- 1/2 cup unsalted chicken stock
- 3 tablespoons reduced-fat creamy peanut butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (13.5-ounce) can light coconut milk
- 3 cups skinless, boneless rotisserie chicken breast (about 15 ounces)
- 3 cups thinly sliced napa cabbage
- 1/4 cup fresh cilantro leaves
- 1 small serrano chile, thinly sliced
- 2 tablespoons Sriracha (hot chile sauce)
Roasted Cauliflower with Fresh Herbs and Parmesan
By Heritage330
Lorrie Hulston Corvin, Cooking Light NOVEMBER 2005
- 12 cups cauliflower florets (about 2 heads)
- 1 1/2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh tarragon
- 3 garlic cloves, minced
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Caramelized Onion, Gruyère, and Bacon Spread
By Heritage330
Mary Drennan, Cooking Light NOVEMBER 2011
- Cooking spray
- 3 1/2 cups chopped onion
- 2 ounces Gruyère cheese, shredded and divided
- 2 tablespoons chopped fresh chives, divided
- 1/3 cup canola mayonnaise
- 1/3 cup fat-free sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 bacon slices, cooked and crumbled
Asian Chicken Salad with Sweet and Spicy Wasabi Dressing
By Heritage330
Cooking Light Fresh Food Fast, Oxmoor House 2009
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 3/4 teaspoon wasabi powder (dried Japanese horseradish)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 (11.4-ounce) package Asian supreme salad mix (such as Fresh Express)
- 1 (8 1/4-ounce) can mandarin oranges in light syrup, drained
- 2 cups shredded cooked chicken breast (about 3/4 pound)
- 1 diagonally cut green onion
Carmalized Onion, Gruyere, and Bacon Spread
By Heritage330
1. Preheat oven to 400°. Melt butter with oil in a large skillet over medium-high heat
- Spanish onions (about 1 pound), halved and thinly sliced
- 1/4 teaspoon sugar
- 1/4 teaspoon sea salt
- 1 tablespoon sherry vinegar
- 1/2 teaspoon minced fresh thyme
- 3 applewood-smoked bacon strips
- 3/4 cup (3 ounces) shredded Gruyère cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 teaspoon freshly ground black pepper
Gemelli Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette
By Heritage330
Barbara Lauterbach, Cooking Light MAY 2011
- 8 ounces uncooked gemelli (short twisted tube pasta)
- 1 cup (1 1/2-inch) cut haricots verts (about 4 ounces)
- 1/2 cup chopped shelled pistachios
- 2 tablespoons fresh thyme leaves, divided
- 2 tablespoons grated lemon rind, divided
- 1 tablespoon minced shallots
- 2 tablespoons Champagne or white wine vinegar
- 3 garlic cloves, crushed
- 5 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 ounce shaved fresh Parmesan cheese (about 1/3 cup)
Potato, Poblano, and Chorizo Tacos
By Heritage330
Adam Hickman, Cooking Light MAY 2013
- 2 poblano chiles
- 1 tablespoon canola oil
- 2 cups diced white potato
- 1 cup chopped onion
- 1 cup fresh corn kernels
- 1/8 teaspoon ground red pepper
- 5 garlic cloves, minced
- 3 ounces Mexican raw chorizo, casings removed
- 3/4 cup unsalted chicken stock
- 3/8 teaspoon kosher salt
- 8 (6-inch) corn tortillas
- 1/4 cup sliced green onions
- 1 ounce Manchego cheese, shredded (about 1/4 cup)
- 8 lime wedges
Broccoli Rabe with Polenta Croutons
By Heritage330
Laraine Perri, Cooking Light DECEMBER 2012
- 1 pound broccoli rabe (rapini)
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon crushed red pepper
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Refrigerated polenta
- 1 tablespoon extra-virgin olive oil