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Recipes
Chicken Sate with Peanut Sauce
By Heritage330
Alison Lewis, Cooking Light JULY 2005
- 1 pound skinless, boneless chicken breasts, cut into 8 strips
- 1 tablespoon light brown sugar
- 2 1/2 tablespoons low-sodium soy sauce
- 2 teaspoons bottled ground fresh ginger (such as Spice World)
- 1 teaspoon grated lime rind
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1 tablespoon light brown sugar
- 1 1/2 tablespoons low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 2 tablespoons natural-style, reduced-fat creamy peanut butter (such as Smucker's)
- 1/4 teaspoon crushed red pepper
- 1 garlic clove, minced
- Cooking spray
Spaghetti with Sun Dried Tomato Pesto
By Heritage330
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionall...
- 12 ounces penne pasta
- 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
- 2 garlic cloves
- Salt and freshly ground black pepper
- 1 cup (packed) fresh basil leaves
- 1/2 cup freshly grated Parmesan
Three-Pea Chicken Salad
By Heritage330
Gently poach chicken breasts, or use purchased rotisserie chicken for this bright salad
- 4 sprigs tarragon plus 2 tablespoons minced leaves
- 2 large shallots, 1 halved, 1 minced
- 2 garlic cloves, 1 smashed, 1 minced
- 1 pound skinless, boneless chicken breasts
- Kosher salt, freshly ground pepper
- 3/4 cup plain Greek yogurt
- 3 tablespoons olive oil
- 1/2 pound thinly sliced stringed sugar snap peas
- 1 cup shelled fresh English (or frozen, thawed) peas
- 1/2 cup thinly sliced stringed snow peas
- 1/4 cup finely chopped flat-leaf parsley
- 1/4 cup finely chopped fresh chives
- 2 teaspoons finely grated lemon zest plus 1 tablespoon (or more) fresh lemon juice
- 8 slices toasted whole grain bread and/or lettuce leaves
Apricot-Lemon Chicken
By Heritage330
Cooking Light Fresh Food Fast, Oxmoor House 2009
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 1/3 cup apricot spread (such as Polaner All Fruit)
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 2 teaspoons grated lemon rind
Shaking Beef
By Heritage330
PREPARE THE MEAT In a large bowl, combine the garlic, sherry, soy sauce, sugar, pepper and five-spice powder with t...
- Meat:
- 6 garlic cloves, minced
- 3 tablespoons medium-dry sherry
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon Chinese five-spice powder
- 1 tablespoon vegetable oil, plus more for cooking the meat
- 2 pounds beef tenderloin, cut into 1-inch cubes
- Vinaigrette:
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon medium-dry sherry
- 1 tablespoon red wine vinegar
- 2 teaspoons minced fresh ginger
- 2 teaspoons sugar
- 1 garlic clove, minced
- 1 lemongrass stalk, lower third of the tender inner bulb only, minced
- 6 ounces watercress (10 packed cups)
- 1/2 small red onion, very thinly sliced
Chickpea and Chicken Noodle Soup
By Heritage330
Heat oil in a large pot over medium-high heat
- 1 1/2-2 tablespoons extra-virgin olive oil
- 4 ounces spaghetti, broken into small pieces
- 1 carrot, thinly sliced
- 2 garlic cloves, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 3/4 cup fresh cilantro, chopped
- 4 cups low sodium chicken broth
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (15 ounce) can diced tomatoes
- kosher salt & freshly ground black pepper
- 2 small boneless skinless chicken breasts, thinly sliced
Grilled Beef Tenderloin with Horse-Radish-Walnut Sauce
By Heritage330
1. Prepare grill. 2. Combine all sauce ingredients in a small bowl
- Beef
- 1 tablespoon chopped fresh thyme
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- 4 (4-ounce) beef tenderloin steaks (about 3/4 inch thick)
- Sauce
- 2 tablespoons finely chopped walnuts
- 2 1/2 tablespoons light sour cream
- 2 1/2 tablespoons light mayonnaise
- 1 tablespoon finely chopped green onion
- 2 teaspoons prepared horseradish
- 1/4 teaspoon freshly ground black pepper
Five-Herb Grilled Chicken with Green Aioli
By Heritage330
Using a sharp knife, score each piece of chicken 2 or 3 times through the skin
- Three 3 1/2- to 4-pound chickens, quartered (see Note)
- 1/2 cup packed flat-leaf parsley leaves
- 1/2 cup packed basil leaves
- 1/2 cup snipped chives
- 2 tablespoons minced jalapeño
- 1 tablespoon minced thyme
- 1 tablespoon minced rosemary
- 1 tablespoon minced garlic
- Kosher salt
- 1 cup extra-virgin olive oil, plus more for the grill
- 1 cup mayonnaise
- 1 1/2 tablespoons fresh lemon juice
- Grilled bread, for serving
Carne Asada Tacos with Green Salsa
By Heritage330
Carne Asada: Preheat the oven to 325 degrees F
- 2 cups vegetable stock or broth
- 1 (28-ounce) can diced tomatoes
- 2 chipotle peppers
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 4 pounds beef round roast
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 2 teaspoons salt
- 2 teaspoons freshly cracked black pepper
- 2 poblano peppers
- 4 tomatillos, chopped
- 2 avocados, halved, pitted and flesh diced
- 2 cloves garlic, chopped
- 1 lime, juiced
- 1/4 bunch cilantro, leaves chopped
- 1 tablespoon white vinegar
- Pinch salt and freshly cracked black pepper, plus more for seasoning
- 3 cups canola oil
- 24 corn tortillas
- 24 small flour tortillas
- 1 small head green cabbage, shredded
- 2 cups crumbled queso fresco
Pan Roasted Chicken Cutlets with Maple-Mustard Dill Sauce
By Heritage330
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each to 1/4-inch thickness using ...
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 2 tablespoons chopped red onion
- 6 tablespoons maple syrup
- 1/4 cup Dijon mustard
- 1 tablespoon water
- 1 teaspoon chopped fresh dill
- 1 teaspoon grated orange rind