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Recipes
White Bean, Potato and Pancette Pizza
By Heritage330
1. Preheat ovent to 500 degrees 2
- 1 can cannelini beans
- 4 tablespoons olive oil
- 4 cloves of garlic
- 4 tablespoons rosemary, chopped and divided
- 1 teaspoon sea salt
- 3/4 cup grated parmesan cheese
- 3/4 cup mozarella
- 10 fingerling potatoes, thinnly sliced
- 1/2 pound pancetta
Beer-Braised Chicken Tacos with Cabbage Slaw
By Heritage330
Adam Hickman, Cooking Light MAY 2013
- 4 bone-in chicken thighs, skinned
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon extra-virgin olive oil, divided
- 1 1/2 cups brown ale
- 1 teaspoon all-purpose flour
- 1/4 teaspoon sugar
- 4 center-cut bacon slices
- 2 tablespoons cider vinegar
- 1 teaspoon Dijon mustard
- 2 cups thinly sliced red cabbage
- 1 cup julienne-cut Granny Smith apple
- 8 (6-inch) corn tortillas
Carmalized Onion, Gruyere, and Bacon Spread
By Heritage330
Preheat oven to 425°. Heat a large cast-iron skillet over medium-high heat
- 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
Filet Mignon over Lobster Boursin Mashed Potatoes with a Merlot Reduction
By Heritage330
For the Merlot reduction: Heat the 3 tablespoons of oil in a large saucepan, and saute the garlic and shallots ove...
- 3 tablespoons grapeseed oil
- 1 tablespoon (1 to 2 cloves) chopped fresh garlic
- 2 finely diced shallots, or 1 white onion finely diced
- Any meat trimmings you may have from the beef (see beef ingredient below)
- 1/2 (750-ml) bottle Merlot wine
- 1/2 pint (1 cup) strong beef stock or demi-glace
- 1 tablespoon fresh chopped thyme leaves
- 1 tablespoon fresh chopped rosemary leaves
- 1 stick (1/2 cup) unsalted butter
- 4 medium to large potatoes, peeled and cut into chunks
- 2 bay leaves
- 1 pound lobster meat
- 2 tablespoons grapeseed oil
- 1 tablespoon unsalted butter (to saute lobster) plus 1/2 cup butter (1 stick), for the potatoes
- Salt and freshly ground white pepper
- 3 ounces soft herbed cheese (recommended: Boursin)
- 1/4 cup chopped fresh chives
- 6 (4-ounce) beef tenderloins (filet mignon)
- Salt and freshly ground black pepper
- 1/8 cup grapeseed oil
Thai Chicken Salad with Peanut Dressing
By Heritage330
Combine first 5 ingredients in a large bowl
- 6 cups torn romaine lettuce
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 2 cups fresh bean sprouts
- 1 cup shredded carrots
- 3/4 cup sliced celery
- 2/3 cup light coconut milk
- 1 tablespoon brown sugar
- 2 tablespoons creamy peanut butter
- 1 tablespoon fresh lime juice
- 2 tablespoons lower-sodium soy sauce
- 1/8 teaspoon ground red pepper
- 2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
- 4 lime wedges (optional)
Jalapeno Hushpuppies
By Heritage330
Heat the oil to 350 degrees F
- 1 1/2 quarts peanut oil, for frying
- 1 1/2 cups self-rising cornmeal
- 1 cup self-rising flour
- 1/2 cup chopped onion
- 1 (7-ounce) can diced jalapeno peppers, drained or 3/4 cup fresh jalapenos, seeded and finely diced
- 1 (15-ounce) can creamed corn
- 2 large eggs, lightly beaten
- Salt and freshly ground black pepper
- Paula Deen's Sweet and Spicy Chili Sauce, for dipping, optional
Miso Chicken
By Heritage330
Julianna Grimes, Cooking Light JANUARY 2012
- 1/4 cup rice vinegar
- 3 tablespoons lower-sodium soy sauce
- 2 1/2 tablespoons honey
- 1 1/2 tablespoons white miso
- 1 1/2 teaspoons chile paste (such as sambal oelek)
- 2 tablespoons minced fresh garlic
- 2 tablespoons dark sesame oil, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 tablespoons chopped fresh cilantro (optional)
Tomatillo Salsa Verde
By Heritage330
Place tomatillos, onion, garlic, and chile pepper into a saucepan
- 1 pound tomatillos, husked
- 1/2 cup finely chopped onion
- 1 teaspoon minced garlic
- 1 serrano chile peppers, minced
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt, or to taste
- 2 cups water
Ginger-Shrimp Pot Stickers with Spicy Peanut Dipping Sauce
By Heritage330
Lindsay Weiss, Overland Park, KS, Cooking Light MARCH 2008
- 3/4 cup shredded green cabbage
- 1/3 cup chopped green onions
- 1/4 cup matchstick-cut carrots
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon dark sesame oil
- 1/2 teaspoon salt
- 1/2 pound cooked peeled small shrimp
- Dash of hot sauce
- 24 wonton wrappers
- 2 tablespoons cornstarch
- 1 tablespoon canola oil, divided
- 1 cup water, divided
- 1/4 cup water
- 1/4 cup peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons seasoned rice vinegar
- 1 1/2 tablespoons chile paste with garlic (such as sambal oelek)
- 1/2 teaspoon sugar
- Chopped green onions (optional)
Asain Meatballs with Sesame Lime Dipping Sauce
By Heritage330
Preheat oven to 500 degrees
- 1/4 cup whole milk
- 1/4 cup fine dry bread crumbs
- 3/4 pound ground pork
- 3/4 pound ground veal
- 1 large egg, lightly beaten
- 1/2 cup canned sliced water chestnuts, rinsed, drained, and finely chopped
- 1/2 teaspoon salt
- 1/2 cup chopped fresh cilantro plus 1/4 cup sprigs
- 5 tablespoons soy sauce
- 4 teaspoons Asian sesame oil
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 2 teaspoons sugar