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Recipes
Quinoa Pilaf with Pine Nuts
By Heritage330
2 cups low-sodium chicken broth Put the broth and quinoa in a medium sized saucepan and bring to a boil
- 1 cup quinoa, rinsed
- 1/4 cup pine nuts
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 1/3 cup chopped fresh parsley leaves
- Salt and pepper
Chicken Breasts Diane
By Heritage330
I have been making this for over 10 years and is the most requested recipe I have! This is everyone's favorite chic...
- 4 large boneless skinless chicken breast halves
- 1/2 teaspoon salt
- 1/2 teaspoon fresh coarse ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 tablespoons chopped chives
- 1/2 lime, juice of
- 2 tablespoons brandy
- 3 tablespoons chopped fresh parsley
- 2 teaspoons Dijon mustard
- 1/4 cup chicken broth
Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream
By Heritage330
Maureen Callahan, Cooking Light MAY 2011
- 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
- 3/4 teaspoon ancho chile powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground cumin
- Cooking spray
- 1/8 teaspoon grated lime rind
- 2 tablespoons fresh lime juice, divided
- 1/4 cup light sour cream
- 2 tablespoons 1% low-fat milk
- 1/2 ripe peeled avocado, diced
- 2 cups packaged angel hair slaw
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1 tablespoon canola oil
- 1/4 teaspoon salt
- 8 (6-inch) corn tortillas
Fettucine with Sausage and Kale
By Heritage330
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breakin...
- 3 tablespoons olive oil
- 1 lb hot turkey or pork sausage, casings discarded and sausage crumbled
- 1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped
- 1/2 lb dried egg fettuccine
- 2/3 cup reduced-sodium chicken broth
- 1 oz finely grated Pecorino Romano (1/2 cup) plus additional for serving
Chile Rojo Salsa
By Heritage330
In a large heatproof bowl, cover the dried chiles and raisins with the boiling water; set a plate on top to submerg...
- 4 dried pasilla chiles (1 1/2 ounces), stemmed and seeded (see Note)
- 2 dried guajillo chiles (1/2 ounce), stemmed and seeded (see Note)
- 1/4 cup golden raisins
- 3 cups boiling water
- 1 teaspoon sesame seeds
- 1/2 teaspoon cumin seeds
- 1 large tomato, coarsely chopped
- 1 medium onion, quartered
- 1 garlic clove, smashed
- 1/2 cup water
- 2 tablespoons fresh lime juice
- Salt
Yogurt Marinated Grilled Chicken
By Heritage330
Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to 1/2" thickness
- 8 skinless, boneless chicken breasts (about 3 pounds)
- 2 cups plain whole-milk yogurt
- 1 cup coarsely chopped fresh cilantro leaves and stems
- 1/2 large onion, coarsely chopped
- 1/3 cup olive oil plus more for brushing
- 6 garlic cloves, coarsely chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon garam masala
- 2 teaspoons kosher salt plus more for seasoning
- 1 teaspoon freshly ground black pepper
- 1 2"piece fresh ginger, peeled and chopped
Grilled Thai Chicken Breasts with Herb Lemon-Grass Curst
By Heritage330
Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, pep...
- 1-1/2 cups chopped fresh cilantro (leaves and tender stems)
- 3/4 cup coconut milk
- 1/4 cup finely chopped lemongrass (from about 2 stalks)
- 12 fresh basil leaves
- 3 Thai bird chiles, 2 jalapeños, or 2 medium serranos, stemmed, seeded, and finely chopped
- 3 cloves garlic, minced
- 1-1/2 Tbs. kosher salt
- 2 tsp. packed light brown sugar
- 1-1/2 tsp. freshly ground black pepper
- 3/4 tsp. ground coriander
- 12 boneless, skinless chicken breast halves (5 to 5-1/2 lb.), trimmed (remove the tenderloins if still attached)
- 2 limes, cut into wedges for serving
Fried Avocado Tacos
By Heritage330
The secret to this dish is the crunchy and creamy deep-fried avocado
- Poblano Ranch Dressing
- 1 poblano chile
- 2 scallions, chopped
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 2 tablespoons fresh lemon juice
- Kosher salt, freshly ground pepper
- Tacos
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- 1/2 cup flour
- 1 avocado, pitted and cut into 8 wedges
- 1 15-ounce can refried beans, warmed
- 8 corn tortillas
- 2 cups iceberg lettuce
- 1 cup pico de gallo
- 1 cup shredded Monterey Jack cheese
Creole-Spiced Shrimp
By Heritage330
Using small kitchen scissors, cut shrimp shells along the curved backs
- 2 pounds unpeeled or peeled deveined shrimp, preferably wild American
- 1 small onion, sliced
- 1 lemon, thinly sliced
- 8 bay leaves
- 2 tablespoons fresh oregano leaves
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 2 teaspoons hot chili paste (such as sambal oelek)
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (1 stick) unsalted butter, cut into tablespoons
- 1 cup water, wine, or chicken broth
Jerk-Style Chicken
By Heritage330
Charla Draper, Cooking Light MAY 2004
- 1 teaspoon grated lime rind
- 1/4 cup fresh lime juice
- 1 tablespoon ground allspice
- 1 tablespoon brown sugar
- 1 to 2 tablespoons finely chopped jalapeño pepper
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 garlic cloves, chopped
- 1/2 cup chopped onion
- 6 skinless, boneless chicken thighs (about 1 pound)
- 3 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- Parsley sprigs (optional)
- Lime slices (optional)