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Recipes
Herb Tossed Corn
By Heritage330
Bring 1 1/2 inches water (do not salt water) to a boil in pot, then add corn
- 6 ears fresh corn, shucked
- 1/2 stick (1/4 cup) unsalted butter
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1/8 teaspoon cayenne
- 1/4 cup chopped fresh cilantro
Baby Romaine Salad with Spicy Chicken & Warm Chipotle Vinaigrette
By Heritage330
Toss the romaine, iceberg, and half of the cilantro in a large bowl
- 6 oz. baby romaine, washed and spun dry (about 8 loosely packed cups)
- 1/4 lb. iceberg lettuce, thinly sliced, washed and spun dry (about 2 cups)
- 1/2 cup loosely packed fresh cilantro leaves
- 1 chipotle chile (from a can of chipotles in adobo sauce), chopped, plus 2 Tbs. adobo sauce
- 3 oil-packed sun-dried tomatoes, drained and chopped
- 2 Tbs. balsamic vinegar
- 2 tsp. light brown sugar
- 1 tsp. Dijon mustard
- 1/2 cup plus 3 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 Tbs. all-purpose flour
- 2 Tbs. fine cornmeal (preferably white)
- 1 Tbs. chili powder
- 1 tsp. ground cumin
- 1-1/4 lb. boneless, skinless chicken breasts (about 3 small), cut crosswise into 1-inch-thick strips
- 1/2 small red onion, thinly sliced into half moons
- 1 ripe avocado, cut into 3/4-inch dice
- 1-1/2 cups cooked fresh or thawed frozen corn kernels (from about 2 ears)
- 1 lime, cut into quarters
Jerk-Spiced Chicken
By Heritage330
1. Prepare grill to medium-high heat
- Shrimp:
- 1 tablespoon sugar
- 1 tablespoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground thyme
- 1/8 teaspoon ground allspice
- 2 tablespoons olive oil
- 1 1/2 pounds peeled and deveined large shrimp Cooking spray
- Fruit Salsa:
- F2 cups chopped fresh pineapple
- 1/2 cup chopped cucumber
- 1/2 cup vertically sliced red onion,
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons cider vinegar
Ginger-Sesame Rice
By Heritage330
Combine rice and water in a saucepan; bring to a boil
- 1 cup uncooked jasmine rice 1 1/2 cups water
- 1 tablespoon light stick butter
- 1 teaspoon dark sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon sesame seeds
- 2 teaspoons grated fresh ginger
- 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper
Lemony Chicken Saltimbocca
By Heritage330
Sandy Gluck, Cooking Light NOVEMBER 2012
- 4 (4-ounce) chicken cutlets
- 1/8 teaspoon salt
- 12 fresh sage leaves
- 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
- 4 teaspoons extra-virgin olive oil, divided
- 1/3 cup fat-free, lower-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1/2 teaspoon cornstarch
- Lemon wedges (optional)
Primavera With Prosciutto, Asparagus and Carrots
By Heritage330
Bring a pot of water to a boil, salt it generously and cook the pasta for 8 minutes; add the asparagus, carrot and ...
- Kosher salt
- 1 pound penne or farfalle
- 1 pound asparagus spears, stems trimmed, cut into 1 1/2-inch lengths
- 1 large carrot, cut into matchsticks
- 1 cup snap peas
- 1 tablespoon extra-virgin olive oil
- 8 ounces sliced prosciutto, jamon iberico or other high-quality ham, diced
- 1 large shallot, sliced 1/8 inch thick
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup heavy cream
- 1 cup chicken stock, preferably homemade or low-sodium store-bought
- 3 tablespoons dijon mustard
Shaking Beef
By Heritage330
PREPARE THE MEAT In a large bowl, combine the garlic, sherry, soy sauce, sugar, pepper and five-spice powder with t...
- Meat:
- 6 garlic cloves, minced
- 3 tablespoons medium-dry sherry
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon Chinese five-spice powder
- 1 tablespoon vegetable oil, plus more for cooking the meat
- 2 pounds beef tenderloin, cut into 1-inch cubes
- Vinaigrette:
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon medium-dry sherry
- 1 tablespoon red wine vinegar
- 2 teaspoons minced fresh ginger
- 2 teaspoons sugar
- 1 garlic clove, minced
- 1 lemongrass stalk, lower third of the tender inner bulb only, minced
- 6 ounces watercress (10 packed cups)
- 1/2 small red onion, very thinly sliced
Spiced Lemon Rice
By Heritage330
by The Bon Appétit Test Kitchen
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons black, brown, or yellow mustard seeds
- 1 1/2 teaspoons ground turmeric
- 1 small onion, minced
- 2 garlic cloves, thinly sliced
- 1 Fresno chile or red jalapeño,cut into thin rings, seeded if desired
- 2 cups long-grain white rice
- 4 2 x 1"strips lemon peel (yellow part only) plus 1/4 cup fresh lemon juice
- 2 teaspoons kosher salt
- 1/2 cup roasted cashews
Roasted Asparagus with Balsamic Brown Butter
By Heritage330
Preheat oven to 400°. Arrange asparagus in a single layer on baking sheet; coat with cooking spray
- 40 asparagus spears, trimmed (about 2 pounds) Cooking spray
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 tablespoons butter
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon balsamic vinegar
Pecan-Crusted Trout
By Heritage330
Phoebe Wu, Cooking Light APRIL 2012
- 2 tablespoons all-purpose flour
- 1/4 cup nonfat buttermilk
- 1/3 cup pecan halves, ground
- 1/3 cup panko
- 4 (6-ounce) trout fillets, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter, divided
- 1 tablespoon olive oil, divided
- 1 tablespoon chopped fresh parsley
- 4 lemon wedges
- Creamed Spinach and Mushrooms
- Steamed Sugar Snap Peas