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Recipes
Creole Pecan Chicken Salad
By Reen
mix well and refrigerate before serving
- 2 c. chicken, cooked and diced
- 1 c. mayo
- 1/2 c. green onion, chopped
- 1/2 c. celery, chopped
- 1/4 c. green pepper, chopped
- 1/4 c. pecans, chopped and toasted
- 1/4 c. parsely, chopped
- 1/2 tsp creole seasoning
Chicken Fried Rice- Cooking Light
By Reen
Cooking Light March 2011
- 2 (3 1/2-ounce) bags boil-in-bag long-grain white rice
- 7 teaspoons lower-sodium soy sauce, divided
- 1 teaspoon cornstarch
- 12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch pieces
- 2 tablespoons hoisin sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon chili paste with garlic
- 2 tablespoons canola oil, divided
- 2 large eggs, lightly beaten
- 1 cup chopped white onion
- 1 teaspoon grated peeled fresh ginger
- 3 garlic cloves, minced
- 1 cup frozen green peas, thawed
- 1/2 cup chopped green onions
Rich Chocolate Pudding Pie (Cooking Light)
By Reen
1. To prepare crust, place wafers in a food processor; process until finely ground
- CRUST:
- 30 chocolate wafers (such as Nabisco's Famous Chocolate Wafers)
- 3 ounces bittersweet chocolate, melted
- 1 tablespoon canola oil
- FILLING:
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1 3/4 cups 1% low-fat milk, divided
- 2 large egg yolks
- 4 ounces bittersweet chocolate, finely chopped
- 1 tablespoon white rum
- 1/2 cup fresh raspberries
- 10 tablespoon fat-free frozen whipped topping, thawed
Cooking Light's Hush Puppies
By Reen
Combine all ingredients until well incorporated
- 3.4 oz all purpose flour
- 1/3 c. cornmeal
- 1/3 c. buttermilk
- 3 Tb grated onion
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground red pepper
- 1 large egg, lightly beaten
Sweet Corn Pudding
By Reen
Preheat over 375. Butter 12x10 casserole Whisk eggs, then add gently to other ingredients
- 5 large eggs
- 1 1/3 c. whole milk
- 1 1/3 c. heavy cream
- 1/2 tsp baking powder
- 18 oz sweet corn
- 14 oz creamed corn
- 1/3 c.flour
Roasted Red Pepper Sauce
By Reen
Process all ingredients in a blender until smooth
- 2 7oz jars roasted red pepper, drained
- 16 oz jar alfredo sauce
- 3 oz shredded parmesan cheese
Brazilian Feijoada
By Reen
1. Place beans in a small saucepan; cover with cold water
- 2 cups dried black beans
- 4 slices applewood-smoked bacon
- 1 pound boneless pork shoulder (Boston butt), trimmed and cut into 1/2-inch cubes
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 bone-in beef short ribs, trimmed (about 2 pounds)
- 3 cups finely chopped onion (about 2 medium)
- 1 1/4 cups fat-free, lower-sodium chicken broth
- 4 garlic cloves, minced
- 1 (9-ounce) smoked ham hock
- 1 tablespoon white vinegar
- 8 orange wedges
Chicken Nuggets
By Reen
Cooking Light September 2012
- 4 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1/3 cup low-fat buttermilk
- 1/3 cup dill pickle juice
- 1 1/2 cups panko (Japanese breadcrumbs)
- 1/4 teaspoon kosher salt
- 2 tablespoons water
- 1 large egg, lightly beaten
Chicken And Ham Rolls With Spinach
By Reen
Heat a large nonstick skillet over medium heat
- 4 boneless skinless chicken breasts - (6 to 8 oz ea), butterflied into large cutlets
- Salt to taste
- Freshly-ground black pepper to taste
- 2 tablespoons chopped sage leaves
- 8 slices prosciutto (other deli sliced meat that is not smoked may be substituted)
- 1/2 pound fontina cheese thinly sliced (Italian or Danish, available in
- specialty cheese case usually located near deli section of larger markets)
- 1/2 cup all-purpose flour plus
- 1 tablespoon all-purpose flour
- 1/4 cup extra-virgin olive oil
- 2 tablespoons butter
- 8 baby portobello (crimini) mushrooms sliced
- 1 cup chicken stock (chicken broth may be substituted)
- 2 garlic cloves chopped
- 1 pound triple washed spinach
Sunny's Easy Glazed Cinnamon Buns
By Reen
Sunny Anderson's "Cooking for Real"
- Filling:
- 2 tablespoons butter, plus more for greasing pan
- 3/4 cup light brown sugar
- 1 cup chopped pecans
- 1 honeycrisp or Fuji apple, peeled, cored and diced
- 1 lemon, zested
- 3 teaspoons ground cinnamon
- 1/8 teaspoon freshly ground nutmeg (8 scrapes on a fine grater)
- 1/8 teaspoon ground cardamom
- Generous pinch of salt
- Pinch of salt
- Flour, for dusting
- 2 puff pastry sheets, thawed
- Glaze:
- 1 1/2 tablespoons butter, melted
- 1/4 teaspoon vanilla extract
- 1 1/2 tablespoons fresh lemon juice
- 3/4 to 1 cup powdered sugar
- Pinch of salt