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Recipes
Creamy Sweet Potato Soup
By Heritage330
Hannah Klinger, Cooking Light NOVEMBER 2013
- 2 pounds sweet potatoes, halved lengthwise (about 2 large)
- 1/4 cup water
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper
- 4 cups unsalted chicken stock (such as Swanson)
- 1/4 teaspoon salt
- 6 bacon slices, cooked and crumbled
- 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)
- 2 tablespoons flat-leaf parsley leaves (optional)
Three-Pea Chicken Salad
By Heritage330
Recipes & Menus | recipes Three-Pea Chicken Salad Gently poach chicken breasts, or use purchased rotisserie chick...
- 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
Pasta with Asparagus and Prosciutto
By Heritage330
Bring a large pot of salted water to a boil
- Kosher salt
- 1/2 cup diced prosciutto (about 3 1/2 ounces)
- 1 clove garlic, chopped
- 2 teaspoons chopped fresh thyme
- 1/2 cup dry white wine
- Freshly ground pepper
- 1 cup heavy cream
- Pinch of freshly grated nutmeg (optional)
- 12 ounces fettuccine
- 1 1/2 pounds asparagus, tough ends trimmed, cut into 1/2-inch pieces
- 1/4 cup grated parmesan cheese, plus more for topping
Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette
By Heritage330
Mark Bittman, Cooking Light AUGUST 2012
- 3 medium sweet potatoes (2 pounds)
- 5 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 cup fresh lime juice
- 2 tablespoons warm water
- 2 teaspoons honey
- Dash of hot sauce (optional)
- 1 jalapeño pepper, seeded and minced
- 3 cups shredded Napa cabbage
- 1 cup sliced red onion
- 1/3 cup pumpkin seeds, toasted
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
4-Step Chicken - Rustic Lemon-Onion Chicken
By Heritage330
This is Melissa D'Arabian's recipe from The Next Food Network Star
- 4 boneless skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through)
- 1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped
- salt & freshly ground black pepper
- 4 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 red onion, thinly sliced
- 1/4 cup white wine (optional)
- 1 cup chicken broth
- 3 lemons, juiced
- 1 -2 tablespoon butter
Grilled Sweet Potato Tacos with Ancho Chile-Maple Syrup Glaze
By Heritage330
TACOS Preheat the oven to 400 F
- TACOS
- 8 blue corn tortillas
- 1 cup grated White Cheddar cheese
- 1 cup grated Monterey Jack cheese
- 2 medium sweet potatoes, boiled, peeled and cut into 1/4-inch thick round slices
- Salt and white pepper to taste
- GLAZE
- 1/4 cup olive oil
- 1 tablespoon ancho chile powder
- 1/2 cup maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon ancho chile powder
- Salt and freshly ground pepper
Chicken with Kale and Freeken-Lentil Pilaf
By Heritage330
For vinaigrette: Stir cumin in a small dry skillet over medium heat until toasted, about 2 minutes
- Vinaigrette:
- 2 tablespoons cumin seeds
- 1/2 cup Sherry vinegar
- 2 small garlic cloves, minced
- 1/2 cup extra-virgin olive oil
- 2 tablespoons finely dried cherries
- 2 teaspoons whole grain mustard
- 2 teaspoons fresh lemon juice
- Kosher salt
- Pilaf and chicken:
- 4 tablespoons (or more) olive oil, divided
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 1/2"-thick cutlets
- Kosher salt
- 1 tablespoon unsalted butter
- 1 garlic clove, smashed
- 1 pound kale, large center ribs and stems removed, torn into pieces
- 1 cup cooked freekeh
- 1 cup cooked lentils
Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese
By Heritage330
Katherine Cobbs, Cooking Light APRIL 2003
- 2 1/2 tablespoons Italian-seasoned breadcrumbs
- 2 teaspoons grated lemon rind
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (6-ounce) jar marinated artichoke hearts, drained and chopped
- 1 (3-ounce) package herbed goat cheese, softened
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
Chipotle Pork Tamales with Cilantro-Lime Crema
By Heritage330
Julianna Grimes, Cooking Light DECEMBER 2012
- For Crema:
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons no-salt-added chicken stock
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1 (8-ounce) container light sour cream
- 1 large garlic clove, minced
- For Pork:
- 1 tablespoon olive oil
- 1 (3-pound) Boston butt (pork shoulder roast), trimmed
- 1/2 teaspoon kosher salt
- 1 cup chopped onion
- 9 crushed garlic cloves
- 1 teaspoon cumin seeds, toasted
- 6 chipotles chiles, canned in adobo sauce, chopped
- 1 cup no-salt-added chicken stock
- 1 teaspoon grated orange rind
- 1 teaspoon unsweetened cocoa powder
- 1/4 teaspoon ground coffee
- For Masa:
- 2 1/2 cups no-salt-added chicken stock
- 2 ancho chiles
- 1 cup corn kernels
- 4 cups instant masa harina
- 1 1/4 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1/2 cup chilled lard
- Dried corn husks
Beef-Broccoli Stir Fry
By Heritage330
1. Cut steak on the bias (on an angle) into thin 2-3 inch long strips and place in a bowl
- MARINADE:
- 1/2 to 1 lb. (0.45 kg) beef steak or other cuts
- 1 medium head broccoli, cut into bite-size florets
- 1 red pepper, sliced into thin strips
- 1 shallot OR 1/4 cup purple onion, finely chopped
- 3-4 cloves garlic, finely chopped
- 2 thumb-size pieces ginger, thinly sliced into matchstick-like pieces
- 3 Tbsp. sherry (or cooking sherry), or red wine
- 1 tsp. cornstarch dissolved in 3 Tbsp. cool water
- 1 tsp. sesame oil
- 2-3 Tbsp. vegetable oil
- 3 Tbsp. soy sauce
- 1 tsp. brown sugar
- 1 tsp. cornstarch
- STIR-FRY SAUCE:
- 1/2 cup good-tasting chicken stock
- 3 Tbsp. oyster-flavored sauce
- 1 Tbsp. fish sauce
- 1 to 2 tsp. brown sugar, to taste
- 1-2 red chilies, minced, OR 1/2 to 3/4 tsp. dried crushed chili (chili flakes), to taste