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Recipes
Sesame-Chile Chicken with Gingered Watermelon Salsa
By Heritage330
Ann Taylor Pittman, Cooking Light JUNE 2005
- Remaining ingredients:
- 2 tablespoons low-sodium soy sauce
- 1 to 2 tablespoons chili sauce with garlic
- 1 tablespoon dark sesame oil
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 cups diced seeded watermelon
- 1/4 cup diced yellow bell pepper
- 2 tablespoons thinly sliced green onions
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon grated peeled fresh ginger
- 2 teaspoons mirin (sweet rice wine)
- 1 teaspoon fresh lime juice
- 1/8 teaspoon salt
- 1 jalapeño pepper, seeded and minced
- 1/4 teaspoon salt
- Cooking spray
- Cilantro sprigs (optional)
- Lime wedges (optional)
Thai Beef Tacos with Lime-Cilantro Slaw
By Heritage330
Lia Huber, Cooking Light APRIL 2007
- 1 tablespoon sugar
- 1 1/2 teaspoons minced peeled fresh ginger
- 1 1/2 teaspoons fish sauce
- 1/2 teaspoon chili garlic sauce (such as Lee Kum Kee)
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 pound flank steak, trimmed
- Cooking spray
- 1/4 cup fresh lime juice
- 1 tablespoon sugar
- 2 tablespoons rice wine vinegar
- 1 1/2 teaspoons minced peeled fresh ginger
- 1 1/2 teaspoons fish sauce
- 1/2 teaspoon chili garlic sauce
- 2 garlic cloves, minced
- 3 cups packaged angel hair slaw
- 2 cups packaged matchstick-cut carrots
- 1/4 cup sliced green onions
- 1/2 cup chopped fresh cilantro
- 8 (6-inch) fat-free flour tortillas
Pasta with Pancetta and Leeks
By Heritage330
Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water
- 12 ounces shaped pasta, such as farfalle
- 3 ounces chopped pancetta
- 2 whole leeks, sliced thin
- 1 tablespoon butter, optional
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- Salt and freshly ground pepper
- Shaved Parmesan, for serving
Green Curry Fritters
By Heritage330
Julianna Grimes, Cooking Light OCTOBER 2012
- 2/3 cup panko (Japanese breadcrumbs)
- 1/4 cup diagonally sliced green onions
- 1 pound ground chicken breast
- 2 tablespoons canola mayonnaise
- 1 1/2 tablespoons green curry paste
- 1 tablespoon dark sesame oil
- 1 tablespoon lower-sodium soy sauce
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 3/8 teaspoon kosher salt
- 1/2 teaspoon grated peeled fresh ginger
- 1 large egg
- 2 tablespoons canola oil, divided
Peppery Bacon Green Beans
By Heritage330
1. Bring a large saucepan of water to a boil
- 1 pound green beans, trimmed
- 2 bacon slices, chopped
- 2 tablespoons chopped shallots
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Pasta With Asparagus and Prosciutto
By Heritage330
Bring a large pot of salted water to a boil
- Kosher salt
- 1/2 cup diced prosciutto (about 3 1/2 ounces)
- 1 clove garlic, chopped
- 2 teaspoons chopped fresh thyme
- 1/2 cup dry white wine
- Freshly ground pepper
- 1 cup heavy cream
- Pinch of freshly grated nutmeg (optional)
- 12 ounces fettuccine
- 1 1/2 pounds asparagus, tough ends trimmed, cut into 1/2-inch pieces
- 1/4 cup grated parmesan cheese, plus more for topping
Sweet and Spicy Nut and Pretzel Mix
By Heritage330
Hannah Klinger, Cooking Light DECEMBER 2012
- 3 tablespoons brown sugar
- 2 teaspoons chopped fresh thyme, divided
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 to 1/2 teaspoon ground red pepper
- 1/2 cup pecans
- 1/2 cup blanched almonds
- 1 1/2 tablespoons butter
- 3 cups tiny unsalted pretzels
- 1 cup crispy rice cereal squares (such as Rice Chex)
- 2 tablespoons maple syrup
Puff Pastry Spanakopita
By Heritage330
1 17.3-oz. package frozen Pepperidge Farm puff pastry sheets, thawed according to package directions Position rac...
- 2 Tbs. plus 2 tsp. olive oil
- 1-1/2 lb. baby spinach (about 24 loosely packed cups)
- 1 large yellow onion, finely chopped
- 1 bunch scallions, trimmed and thinly sliced
- 2 large cloves garlic, minced
- 3 large eggs plus 2 large egg yolks
- Kosher salt and freshly ground black pepper
- 1/4 tsp. freshly grated nutmeg
- 1/3 cup packed finely chopped fresh dill
- 1/4 cup packed finely chopped fresh flat-leaf parsley
- 1/2 oz. (1/4 cup) freshly grated Pecorino Romano
- 8 oz. feta, crumbled (about 2 cups)
- 1 17.3-oz. package frozen Pepperidge Farm puff pastry sheets, thawed according to package directions
Linguini with Two-Cheese Sauce
By Heritage330
Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked linguine
- 1 cup 1% low-fat milk
- 2 tablespoons chopped fresh basil, divided
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon all-purpose flour
- 1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese, divided
- 1 1/2 tablespoons mascarpone cheese
Beef Burger with Blue Cheese and Carmalized Onion
By Heritage330
Salty blue cheese, sweet onions, and juicy beef are a classic and addictive combination
- 2 Tbs. unsalted butter
- 2 medium yellow onions, chopped (about 2 cups)
- 1-1/2 lb. ground beef (preferably 85% lean)
- 1 Tbs. chopped fresh tarragon
- 1 Tbs. Dijon mustard
- 1 Tbs. Worcestershire sauce (preferably Lea & Perrins)
- Vegetable oil, for the grill
- 4 oz. blue cheese, crumbled (about 1 cup)
- 4 brioche or challah rolls, split