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Recipes
Haricot Verts with Warm Bacon Viaigrette
By Heritage330
1. Cook beans in boiling water for 7 minutes or until crisp-tender
- 2 pounds haricots verts, trimmed 3 slices bacon, chopped
- 3/4 cup thinly sliced shallots (about 2 medium)
- 1 1/2 tablespoons toasted walnut oil
- 2 teaspoons champagne vinegar
- 1 teaspoon kosher salt
- 3 tablespoons chopped walnuts, toasted
Chicken Satay with Peanut Sauce
By Heritage330
PREPARE THE SATAY In a food processor, combine the lemongrass, shallots, garlic, brown sugar, coriander, cumin, tur...
- Satay:
- 2 large shallots, coarsely chopped
- 2 large garlic cloves
- 1/3 cup light brown sugar
- 1 1/2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1/2 teaspoon ground turmeric
- 3 plump lemongrass stalks—bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths
- 2 tablespoons Asian fish sauce
- 1 1/2 tablespoons kosher salt
- 2 tablespoons canola oil, plus more for grilling
- 4 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
- Peanut Sauce:
- 1/4 cup canola oil
- 4 medium shallots, thinly sliced (3/4 cup)
- 2 garlic cloves, thinly sliced
- 1 plump lemongrass stalk—bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths
- 1 jalapeño, thinly sliced
- 1 tablespoon minced fresh ginger
- 1 1/2 cups unsalted roasted peanuts
- 1/2 cup unsweetened coconut milk
- 2 tablespoons light brown sugar
- 3 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 1 tablespoon soy sauce
- Pinch of crushed red pepper
Three Cheese White Pizza with Spinach
By Heritage330
Remove the dough from refrigerator
- 1 pound refrigerated fresh pizza dough
- 2 tablespoons olive oil, divided
- 4 garlic cloves, thinly sliced
- 6 cups fresh baby spinach
- 1 cup part-skim ricotta cheese
- 2 ounces shredded part-skim mozzarella cheese (about 1/2 cup)
- 2 ounces pecorino Romano cheese, grated (about 1/2 cup)
- 3 tablespoons 2% reduced-fat milk
- 1 garlic clove, minced
- 1 tablespoon cornmeal
Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton
By Heritage330
2 large heads Boston lettuce 3 tablespoons Zinfandel vinegar or other good-quality red-wine vinegar (preferably "O"
- Quarter lettuce heads lengthwise, keeping stem ends attached. Carefully wash in cold water, then dry in a salad spinner.
- Whisk together vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add oils in a slow stream, whisking until combined.
- Spoon vinaigrette over lettuce wedges, then scatter with nuts, cheese, and cranberries.
Roasted Chile-Garlic Broccoli
By Heritage330
Place a small roasting pan in oven
- .6 cups broccoli florets
- 2 tablespoons dark sesame oil
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 3/8 teaspoon salt
- 1/8 teaspoon sugar
- 6 large garlic cloves, coarsely chopped
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)
Spicy Asian Chicken Noodle Soup
By Heritage330
In a medium saucepan, bring the chicken, broth and 2 cups water to a simmer
- 1 12 ounce chicken breast, skin discarded
- 6 cups chicken broth
- 2 teaspoons red curry paste
- 5 ounces rice noodles, such as maifun
- 1 red bell pepper, thinly sliced
- 4 scallions, sliced
- 1/2 bunch cilantro
- 1 lime, cut into wedges for serving
Spinach and Artichoke Dip
By Heritage330
Preheat oven to 375 degrees F (190 degrees C)
- 1/3 cup chopped green onions
- 1 jalapeno pepper, seeded and finely chopped
- 3 cloves garlic, pressed
- 1 cup sour cream
- 1 cup mayonnaise
- 1 1/4 cups shredded mozzarella cheese, divided
- 3/4 cup freshly grated Parmesan cheese, divided
- 1 (10 ounce) bag spinach, chopped
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 tablespoon fresh lemon juice
Maple-Mustard Glazed Chicken
By Heritage330
Deb Wise, Cooking Light JANUARY 2012
- 2 teaspoons olive oil
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup fat-free, lower-sodium chicken broth
- 1/4 cup maple syrup
- 2 teaspoons chopped fresh thyme
- 2 medium garlic cloves, thinly sliced
- 1 tablespoon cider vinegar
- 1 tablespoon stone-ground mustard
Coconut Chicken Cutlets
By Heritage330
Preheat oven to 250˚F. Place a cooling rack over a baking sheet and place in oven
- 8 chicken cutlets, slightly pounded
- Salt and pepper
- 1 cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 cup grated unsweetened coconut
- 1 to 2 tablespoons EVOO – Extra Virgin Olive Oil, eyeball it
- 1/2 cup pineapple preserves
- 1/2 jalapeño, seeded and sliced into rings
- 1 tablespoon rice wine vinegar or tamari
- 1 to 2 tablespoons chicken stock
- 2 scallions, whites and greens sliced