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Recipes
Turkey Posole Casserole with Cornmeal Biscuit Topping
By NorbergRhonda
Ann Taylor Pittman, Cooking Light NOVEMBER 2013
- 1 cup unsalted chicken stock
- 1 pound tomatillos, husks removed and quartered
- 1 tablespoon canola oil
- 2 cups chopped onion
- 6 garlic cloves, minced
- 1 large poblano pepper, seeded and chopped
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 2 (15-ounce) cans white hominy, rinsed and drained
- 2 tablespoons finely ground yellow cornmeal
- 3 cups shredded cooked skinless, boneless dark- and light-meat turkey
- 1/2 cup chopped fresh cilantro
- Cooking spray
- 5.63 ounces unbleached all-purpose flour (about 1 1/4 cups)
- 2/3 cup finely ground yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup chilled butter, cut into small pieces
- 1/4 cup finely chopped green onions
- 3 ounces pepper-Jack cheese, shredded (about 3/4 cup)
- 1 1/4 cups fat-free buttermilk
Greek Lemon Chicken and Orzo Casserole
By NorbergRhonda
Preheat the oven to 375 degrees F
- 3 cups chicken stock
- 3 tablespoons melted butter
- 2 teaspoons kosher salt
- 1 teaspoon cornstarch
- 2 sprigs fresh dill, chopped
- 2 lemons, zested and juiced
- 1 clove garlic, minced
- 2 cups orzo
- 2 teaspoons ground coriander
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 4 small to medium boneless, skinless chicken breasts
- 1 lemon, sliced into 1/4-inch-thick slices
- 1 tablespoon chopped fresh parsley
Cooking Light Broccoli-Quinoa Casserole with Chicken and Cheddar
By NorbergRhonda
Preparation 1. Heat a medium saucepan over medium-high heat
- 1 1/2 tablespoons canola oil
- 1 cup uncooked quinoa, rinsed and drained
- 1 1/4 cups water
- 1 (12-ounce) package microwave-in-bag fresh broccoli florets
- Cooking spray
- 12 ounces skinless, boneless chicken breast, cut into bite-sized pieces
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 1/2 cups chopped onion
- 6 garlic cloves, minced
- 1/2 cup 1% low-fat milk
- 2 1/2 tablespoons all-purpose flour
- 1 1/2 cups unsalted chicken stock
- 2 ounces Parmesan cheese, grated (about 1/2 cup)
- 1/2 cup canola mayonnaise
- 4 ounces sharp cheddar cheese, shredded (1 cup)
Braised Potatoes with Garlic and Bay Leaves
By NorbergRhonda
Variation: 2 leafy sprigs of rosemary in place of the bay leaves and butter in place of the olive oil
- 1 1/2 lbs. small red or white or fingerling potatoes, scrubbed
- 3 tablespoons extra virgin olive oil
- 1 cup water or chicken stock
- 2 bay leaves, preferably fresh
- 2 to 3 garlic cloves, peeled and bruised
- Course salt and freshly ground black pepper
Black Bottom Pear Pie
By NorbergRhonda
Crispy and light crust made from puff pastry, with a thin layer of Nutella, layered with baked pears and topped wit...
- 1 1/2 pounds firm pears
- 3 tablespoons sugar
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 (9-inch square) sheet frozen puff pastry (about 8 ounces), thawed
- 1/3 cup chocolate-hazelnut spread, such as Nutella
- 1/4 cup roasted, skinned hazelnuts, coarsely chopped, for garnish
- Creme fraiche, for topping, optional
Pasta Pork Bolognese
By NorbergRhonda
Jackie Newgent, Cooking Light APRIL 2012
- 9 ounces refrigerated fettuccine
- 2 teaspoons olive oil
- 12 ounces lean ground pork
- 1/2 cup grated carrot
- 3 garlic cloves, minced
- 1/3 cup red wine
- 1 2/3 cups lower-sodium marinara sauce
- 1/2 cup chopped fresh basil, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Steamed Sugar Snap Peas
Cooking Light Creamy Pork Chops and Mushrooms
By NorbergRhonda
Preparation 1. Cook rice according to package directions, omitting salt and fat
- 1 cup unseasoned long-grain and wild rice blend
- 1 tablespoon unsalted butter
- 4 (6-ounce) bone-in center-cut loin pork chops
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon finely chopped fresh rosemary
- 12 ounces fresh cremini mushrooms, cut into 1/2-inch-thick slices
- 1 medium onion, halved and thinly sliced
- 2 tablespoons all-purpose flour
- 1/4 cup dry white wine
- 1 1/2 cups unsalted chicken stock
- 1/4 cup chopped roasted hazelnuts
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons reduced-fat sour cream
Garlic-Rosemary Lamb Chops
By NorbergRhonda
Karen Wilcher, Cooking Light MAY 2003
- 1 tablespoon bottled minced garlic
- 1 1/2 teaspoons dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 (4-ounce) lamb rib chops, trimmed
- Cooking spray
Potato Nests with Peas, Ham and Cream Cheese
By NorbergRhonda
Special equipment: one 12-cup mini muffin tin and one 24-cup mini muffin tin Position two racks in the top and bot...
- Nonstick cooking spray
- 2 thick slices deli ham (about 4 ounces total)
- 16 ounces (about 3 1/2 cups) frozen shredded hash browns, thawed (about half of a 30-ounce bag)
- Kosher salt and freshly ground black pepper
- 8 ounces cream cheese, at room temperature
- Finely grated zest of one lemon
- 2 tablespoons milk
- 1/4 cup frozen peas
- 2 tablespoon chopped chives (1/2-inch pieces)
- Paprika, for serving
Dutch Apple-Ginger Pie
By NorbergRhonda
Preheat the oven to 400 degrees
- 3 pounds Granny Smith apples-peeled, cored and thinly sliced
- 3/4 cup sugar
- 1/2 cup plus 1/4 cup flour
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 vanilla bean, seeds scraped and reserved
- 1 refrigerated piecrust
- 24 gingersnaps (about 8 oz.)
- 6 tablespoons butter, at room temperature
- 3 tablespoons chopped candied ginger
- Confectioners' sugar, for topping