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Recipes
Mesclun Salad with Fried Shallots and Blue Cheese
By Heritage330
In a large skillet, heat 1/4 inch of vegetable oil until shimmering
- Vegetable oil, for frying
- 7 large shallots, thinly sliced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons sherry vinegar
- Salt and freshly ground pepper
- 1 pound mesclun
- 1/4 pound blue cheese, such as Valdeon, crumbled
Roasted Asparagus with Feta Cheese
By Heritage330
Preheat the oven to 425 degrees F
- 4 bunches medium asparagus, ends trimmed
- 4 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoon Dijon mustard
- 4 tablespoons champagne vinegar
- 1/2 cup olive oil
- 1 cup crumbled feta
Sesame Noodles with Chicken
By Heritage330
Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked linguine
- 1 cup matchstick-cut carrots
- 2/3 cup organic vegetable broth (such as Swanson's Certified Organic)
- 1/2 cup reduced-fat peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon bottled ground fresh ginger (such as Spice World)
- 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
- 2 cups chopped cooked chicken breast
- 1 cup thinly sliced green onions
- 2 tablespoons sesame seeds, toasted
Tarragon Chicken
By Heritage330
Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty s...
- 2 teaspoons garlic oil
- 2 fat scallions or 4 skinny ones, thinly sliced
- 1/2 teaspoon freeze-dried tarragon
- 2 chicken breast fillets, skinless and boneless
- 1/3 cup vermouth or white wine
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- 1/2 cup heavy cream
- Fresh white pepper, to grind over
- 2 teaspoons chopped fresh tarragon, plus a pinch more for sprinkling
Fresh Corn Saute with Coconut Milk
By Heritage330
Heat oil in a large skillet over medium-high heat
- 2 teaspoons peanut or vegetable oil
- 3/4 cup thinly sliced green onions (about 1 bunch)
- 6 ears fresh corn, kernals removed
- 1/2 cup light cocnut milk
- salt to taste
- 1 to 2 teaspoons sriacha
Spinach Salad with Chicken, Strawberries, Blue Cheese, and Almonds
By Heritage330
Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat until shimmering hot
- 2 Tbs. plus 1/3 cup extra-virgin olive oil
- 4 boneless, skinless chicken breast halves (about 1-3/4 lb.)
- Kosher salt and freshly ground black pepper
- 1/2 cup sliced almonds
- 1/4 cup red wine vinegar
- 2 tsp. honey
- 1 medium shallot, minced
- 6 oz. loosely packed baby spinach leaves (about 6 cups)
- 8 oz. strawberries, stemmed and quartered (about 1-1/2 cups)
- 3 oz. crumbled blue cheese (about 3/4 cup)
stltoday.com
By Heritage330
1. Cook kale in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 4 to 8 minutes
- Salt
- 1 1/2 pounds kale, leaves torn from stem and center ribs (discard stems and ribs)
- 1/2 cup sliced almonds
- 1/4 cup extra-virgin olive oil
- 3 large garlic cloves, minced
- 1 medium onion, chopped
- 1/4 teaspoon red pepper flakes
- Freshly ground black pepper
- 1 pound whole-wheat penne
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 cup (1/2 stick) unsalted butter, cut in pieces
Nutty Kale Pene
By Heritage330
Cook Kale in a 6 to 8 qt. pot of well-salted boiling water, uncovered until just tender, 4 to 8 minutes
- 1 1/2 lb kale, leaves torn from the stem and center ribs
- 1/2 cup sliced almonds
- 1/4 cup extra virgin olive oil
- 3 large garlic cloves, minced
- 1 medium onion, chopped
- 1/4 tsp red pepper flakes
- 1 lb whole-wheat penne
- 1/2 cup grated parmigiano-reggiano
Blue Cheese Dip
By Heritage330
Sprinkle salt over garlic and chop, occasionally smearing mixture with blade of knife, until paste forms
- Kosher salt
- 1 garlic clove, coarsely chopped
- 2 1/2 teaspoons red wine vinegar
- 1 teaspoon finely chopped fresh thyme
- 1/2 pound smoked (or regular) blue cheese, crumbled
- 1 cup sour cream
- 2/3 cup mayonnaise
- Freshly ground black pepper
- Assorted fresh vegetables for dipping (such as baby carrots, green beans, and endive leaves)
Five-Spice Chicken with Hoisen-Maple Glaze
By Heritage330
Tip: Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns
- 2 Tbs. dark brown sugar
- 1 Tbs. sweet Hungarian paprika
- 1 Tbs. minced fresh garlic (about 3 large cloves)
- 2-1/2 tsp. Chinese five-spice powder
- 1 tsp. ground fennel seed
- 1 tsp. dry mustard
- Kosher salt and freshly ground black pepper
- 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings)
- 1/4 cup hoisin sauce
- 2 Tbs. pure maple syrup
- 1 Tbs. soy sauce
- 1 Tbs. honey
- 2 tsp. Asian sesame oil
- 2 tsp. minced fresh ginger
- 1/4 cup peanut or canola oil