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Recipes
Roasted Sesame Pork Tenderloin with Asian Slaw
By Heritage330
Southern Living MARCH 2011
- 3 tablespoons soy sauce
- 1/2 cup sesame-ginger dressing, divided
- 1 (1-lb.) pork tenderloin
- 1 head napa cabbage, shredded (about 4 cups)
- 4 green onions, sliced
- 2 large carrots, grated
- 1 cup chopped fresh cilantro
- 1/4 cup chopped wasabi-and-soy sauce-flavored almonds
Thai Chicken Saute
By Heritage330
1. Cook rice according to package directions
- 1 (3 1/2-ounce) bag boil-in-bag rice
- 1 1/2 pounds chicken breast tenders
- 1 tablespoon cornstarch
- 1 tablespoon fish sauce
- 4 teaspoons canola oil, divided
- 1 cup sliced onion
- 2 teaspoons bottled minced garlic
- 1 teaspoon bottled ground fresh ginger (such as Spice World)
- 1/2 cup light coconut milk
- 2 tablespoons Sriracha
- 1 tablespoon sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 4 lime wedges
Black Beans and Rice with Chicken and Apple Salsa
By Heritage330
Combine apple, 1/4 cup cilantro, 2 tablespoons onion, and 1 teaspoon lime juice in a small bowl; toss to coat
- 1 cup chopped peeled Granny Smith apple
- 1/2 cup chopped cilantro, divided
- 1/3 cup finely chopped red onion, divided
- 1 teaspoon (or more) fresh lime juice
- 1/3 cup finely chopped red bell pepper
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground coriander
- 3/4 teaspoon cumin seeds
- 3 cups low-salt chicken broth
- 2 15-ounce cans black beans, rinsed and drained
- Kosher salt and freshly ground black pepper
- 4 cups cooked brown or white rice
- 1 2–3-pound rotisserie chicken, skin discarded and meat shredded
- 4 –6 lime wedges
Potato-and-Mozzarella Croquettes
By Heritage330
In a saucepan, cover the potatoes with cold water
- 1 pound baking potatoes, peeled and cut into large chunks
- Kosher salt
- 6 ounces fresh mozzarella, cut into 1/3-inch dice
- 2 tablespoons finely chopped flat-leaf parsley
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 medium tomatoes (3/4 pound), cut into 1-inch pieces
- 2 tablespoons finely chopped basil
- 1 cup plain dry bread crumbs
- 3 large eggs
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- Vegetable oil, for frying
Warm Bacon Vinaigrette
By Heritage330
Vanessa Pruett, Cooking Light APRIL 2012
- 4 slices center-cut bacon
- 2 tablespoons chopped shallots
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon sugar
- 3 tablespoons olive oil
Bacon Wrapped Potatoes with Honey Scalllion Sauce
By Heritage330
1. Cut each potato into 8 wedges and parboil until fork tender
- 2 large Idaho potatoes
- Canola oil, for frying (about 2 cups)
- 8 slices applewood smoked bacon, cut in 1/2 vertically
- 16 toothpicks
- 1/4 cup softened butter
- 1/4 cup honey
- 1/2 teaspoon cracked black pepper
- 2 tablespoons chopped scallions
- 1 teaspoon chopped fresh parsley leaves
Chicken Cutlets with Almond Butter
By Heritage330
Pound chicken cutlets to about a 1/2-inch thickness; season with salt and pepper, then dredge in flour, shaking off...
- 24 ounces boneless skinless chicken breasts (4 pieces)
- salt & freshly ground black pepper
- 2 tablespoons flour
- 1 tablespoon vegetable oil
- 1/4 cup almonds, slivered
- 1/2 cup dry white wine or 1/2 cup chicken broth
- 4 tablespoons butter, sliced
- 1/4 cup green onion, sliced
Chipotle-Lime Mashed Sweet Potatoes
By Heritage330
Phoebe Wu, Cooking Light SEPTEMBER 2012
- 4 sweet potatoes (about 2 pounds)
- 1 tablespoon brown sugar
- 2 tablespoons fat-free milk
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons finely chopped chipotle chile in adobo sauce
- 1/2 teaspoon adobo sauce
- 1/8 teaspoon salt
Chicken with Potatoes, Peas & Coconut-Curry Sauce
By Heritage330
Cut chicken into 3/4-inch pieces; season generously with salt and pepper
- 1 lb. boneless, skinless chicken breast halves (about 3)
- 5-1/2 oz. can coconut milk, well shaken
- Kosher salt and freshly ground pepper
- 2 Tbs. vegetable oil; more as needed
- 1/2 medium onion, finely diced (to yield about 1/2 cup)
- 1 Tbs. minced fresh ginger
- 2 tsp. seeded, minced fresh jalapeño
- 1 Tbs. sweet curry powder (not Madras or hot)
- 1 cup homemade or low-salt chicken broth
- 1 medium (6-oz.) red or yellow potato, peeled and cut into 1/4-inch dice (to yield about 1 cup)
- 5-1/2 oz. can coconut milk, well shaken
- 1/2 cup frozen peas
- 2 Tbs. roughly chopped fresh cilantro
Classic Pot Roast
By Heritage330
Preheat oven to 350º. Heat olive oil in a large Dutch oven over medium-high heat
- 1 teaspoon olive oil
- 1 (3-pound) boneless chuck roast, trimmed
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups coarsely chopped onion
- 1 cup dry red wine 4 thyme sprigs
- 3 garlic cloves, chopped
- 1 (14-ounce) can fat-free, less-sodium beef broth
- 1 bay leaf
- 4 large carrots, peeled and cut diagonally into 1-inch pieces
- 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
- Fresh thyme leaves (optional)