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Recipes
Thai Chicken Saute
By Heritage330
Cook rice according to package directions, omitting salt and fat
- 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 oi
- 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 (hot chile sauce, such as Huy Fong)
- 1 tablespoon sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 4 lime wedges
Sweet and Spicy Candied Pecans
By Heritage330
1. Preheat the oven to 350 degrees
- 2 2 2 cups pecan pieces or halves
- 1 1 1 tbsp butter
- 3 3 3 tbsp dark brown sugar
- 1/2 1/2 1/2 tsp ground cinnamon
- 3/4 3/4 3/4 tsp ground cayenne pepper
- 1.5 1.5 1.5 tbsp real maple syrup
- 1.5 1.5 1.5 tsp kosher salt
- 1 1. to 350 the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- 2 2. 10 3 4 pecans on the baking sheet and toast them in the oven until dark and fragrant, about 10 minutes. Stir every 3 or 4 minutes.
- 3 3. 3. While the pecans are toasting, prepare the coating mixture. Microwave the butter in a large microwave-safe bowl until melted. Stir in the brown sugar, maple syrup, cinnamon, salt, and cayenne.
- 5 5. 10 3-4 10 to 10 minutes, stirring after every 3-4 minutes. After 10 minutes, remove the nuts from the oven and allow them to cool and crisp up on the baking sheet.
- 6 6. to Once cool, break the nuts apart or chop them coarsely. Store Sweet and Spicy Candied Pecans in an airtight container at room temperature for up to a week.
- User Reviews
Chicken with Lemon-Caper Sauce
By Heritage330
Diane Morgan, Cooking Light OCTOBER 2009
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- 3 tablespoons minced flat-leaf parsley
Kicked Up Spinach and Artichoke Dip
By Heritage330
Preheat the oven to 350?F
- Two 10-ounce packages fresh spinach, well rinsed and stems trimmed
- 4 tablespoons unsalted butter
- 1 cup finely chopped onions
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 2 teaspoons fresh lemon juice
- 1 cup (6 1/2 ounces) 1/2-inch cubes Brie cheese, rind removed
- 1 cup grated Monterey Jack cheese
- One 6 1/2-ounce jar marinated artichoke hearts, drained and chopped
- 4 strips crisp fried bacon, chopped
- 1/4 cup freshly grated Parmesan cheese
- Assorted chips, such as pita chips, tortilla chips, and bagel chips, for dipping
Corn on the Cob with Roasted Jalapeno Butter
By Heritage330
1. Preheat grill to medium-high heat
- 1 jalapeño pepper
- 7 teaspoons unsalted butter, softened
- 1 teaspoon grated lime rind
- 2 teaspoons honey
- 1/4 teaspoon salt
- 6 ears shucked corn Preparation
Classic Cobb Salad
By Heritage330
Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20 minutes; transfer to paper tow...
- 8 slices thick-cut bacon, chopped
- 4 large eggs
- Kosher salt
- 2 6-ounce skinless, boneless chicken breasts
- Zest (in wide strips) and juice of 1 lemon
- 2 bay leaves
- 2 sprigs thyme
- 1 tablespoon black peppercorns
- 1/4 cup apple cider vinegar
- 1/2 shallot, minced (about 2 tablespoons)
- 1 tablespoon dijon mustard
- 1/4 cup extra-virgin olive oil
- Freshly ground pepper
- 2 avocados
- 2 vine-ripened tomatoes, chopped
- 1 large head Bibb lettuce, torn into pieces
- 2 heads romaine lettuce, cut into pieces
- 4 ounces blue cheese, crumbled
Creamy Piquillo Peppers and Chickpea Soup with Chicken
By Heritage330
In a blender or a food processor, combine the whole piquillos with the hummus and stock and puree until smooth
- 1 cup drained piquillo peppers (8 ounces), 1/4 cup cut into thin strips
- 3/4 cup hummus (7 ounces)
- 2 cups chicken or beef stock
- 1/2 cup cooked white rice, homemade or store-bought
- 1 cup shredded rotisserie chicken
- Salt
- Freshly ground pepper
- 2 tablespoons chopped flat-leaf parsley
- Olive oil, for serving
- Hot sauce, for serving
Linguini with Crab, Chilies, Lemon, and Mint
By Heritage330
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente
- 8 ounces linguine
- Kosher salt
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 1/3 cup minced shallots
- 2 teaspoon minced garlic
- 2 - 3 Fresno chiles, red jalapeños, or red Thai chiles, seeded, sliced into thin rounds2 - 3 tablespoons (or more) fresh lemon juice, divided
- 2 teaspoons (packed) finely grated lemon zest, divided
- Freshly ground black pepper
- 16 ounces king crab, or jumbo lump crabmeat, picked over for shells
- 1/3 cup fresh mint leaves, gently torn, divided
- print a shopping list for this recipeview wine pairings
Gnocchi with Squash and Kale
By Heritage330
Melt 1 tablespoon butter in a large ovenproof skillet over medium heat
- 2 tablespoons unsalted butter
- 1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces
- 3 cloves garlic, thinly sliced
- 1 tablespoon roughly chopped fresh sage
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 1 1/4 cups low-sodium chicken broth
- 1 bunch kale, stemmed and roughly chopped (about 8 cups)
- 1 17.5-ounce package potato gnocchi
- 3/4 cup grated parmesan or pecorino romano cheese
Creamy, Light Potato Soup
By Heritage330
Sidney Fry, MS, RD, Cooking Light JANUARY 2013
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 1 cup chopped onion
- 1 teaspoon chopped fresh thyme
- 5 garlic cloves, chopped
- 1 pound cubed peeled baking potato (about 2)
- 1 pound cubed Yukon gold potato (about 4)
- 5 cups unsalted chicken stock (such as Swanson)
- 1 teaspoon kosher salt, divided
- 1 bay leaf
- 1 pound cauliflower, cut into florets (about 1/2 head)
- 3/4 teaspoon freshly ground black pepper, divided
- Cooking spray
- 1 1/2 cups 2% reduced-fat milk
- 3/4 cup chopped green onions, divided
- 1/2 cup fat-free fromage blanc (such as Vermont Creamery) or sour cream
- 2 ounces grated sharp cheddar cheese (about 1/2 cup)
- 4 slices center-cut bacon, cooked and crumbled