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Recipes
Cheesy Polenta
By NorbergRhonda
In a large pot over medium-high heat, bring milk, water, and salt to a boil
- 2 cups whole milk
- 2 cups water
- 1 1/2 teaspoons kosher salt
- 1 cup polenta or yellow cornmeal
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 ounces sharp Cheddar cheese, shredded
Pepita Pesto-Stuffed Mushrooms
By NorbergRhonda
Katherine Cobbs, Cooking Light NOVEMBER 2013
- 40 small cremini or white mushrooms, stems removed
- 6 tablespoons unsalted pepitas (pumpkinseeds), toasted and divided
- 1 cup flat-leaf parsley leaves
- 1 cup cilantro leaves
- 2 ounces cotija or fresh Parmesan cheese, grated (about 1/2 cup)
- 3/4 teaspoon grated orange rind
- 2 tablespoons fresh orange juice
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 garlic clove, chopped
- 2 tablespoons olive oil
Easy Parmesan "Risotto"
By NorbergRhonda
Directions Watch how to make this recipe
- 1 1/2 cups Arborio rice
- 5 cups simmering chicken stock, preferably homemade, divided
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, diced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen peas
Sweet Potato Gnocchi in a Brown-Butter & Sage Cream
By NorbergRhonda
Preheat oven to 425 degrees
- For Gnocchi:
- 2 lbs sweet potatoes
- 2/3 cup whole milk ricotta cheese
- 1/4 cup Parmesan cheese
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground nutmeg
- 1 1/2 cups all-purpose flour
- For Brown-Butter & Sage Cream:
- 1/2 cup unsalted butter
- 10 fresh sage leaves
- 1/4 cup heavy cream
- 1 tablespoon salt
- grated parmesan for sprinkling
Lemon Cream Cheese Bars
By NorbergRhonda
"Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bar...
- cooking spray
- 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
- 2 lemons, zested and juiced, divided
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 2 tablespoons butter, melted
- 3 tablespoons white sugar
Crave-Worthy Egg Sandwich
By NorbergRhonda
Beat Bobby Flay Cutthroat Kitchen Yield: Yield: 1/2 cup whole-wheat flour Add Checked Items to Grocery ...
- 2 1/2 cups unbleached bread flour
- 1/2 cup whole-wheat flour
- 1/2 teaspoon active dry yeast
- 1 1/2 teaspoons salt
- All-purpose flour, for dusting
Polenta Toasts with Balsamic Onions, Roasted Peppers, Feta, and Thyme
By NorbergRhonda
Katherine Cobbs, Cooking Light NOVEMBER 2013
- 3 cups water
- 3/4 teaspoon salt, divided
- 1 cup dry polenta
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- Cooking spray
- 1 teaspoon minced garlic
- 2 cups vertically sliced onion
- 1 thyme sprig
- 1 tablespoon balsamic vinegar
- 1/4 cup chopped bottled roasted red bell peppers
- 2 ounces feta cheese, crumbled (about 1/4 cup)
- 2 teaspoons fresh thyme leaves
Baked Gnocchi with Greens
By NorbergRhonda
Toss one 17.5-ounce package gnocchi with 1 bunch chopped broccoli rabe or kale, 1/2 cup chicken broth, 1/4 cup grat...
- 17.5 ounce pachage gnocchi
- 1 bunch chopped broccoli rabe or kale
- 1/2 cup chicken broth
- 1/4 cup grated parmesan
- 3 tablespoons olive oil
- 1 grated garlic clove
- salt and pepper to taste
Pork Chops Stuffed with Feta and Spinach
By NorbergRhonda
David Bonom, Cooking Light APRIL 2007
- Cooking spray
- 4 garlic cloves, minced and divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 5 sun-dried tomatoes, packed without oil, diced
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1/4 cup (1 ounce) crumbled reduced-fat feta cheese
- 3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
- 1/2 teaspoon grated lemon rind
- 4 (4-ounce) boneless center-cut loin pork chops, trimmed
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dried oregano