NorbergRhonda's profile page
Recipes
New Potatoes with Roasted Garlic Vinaigrette
By NorbergRhonda
Preheat oven to 400 degrees
- 3 3 3 tablespoons olive oil, divided
- 1 1/4 1 1/4 1/4 teaspoons kosher salt, divided
- 1/2 1/2 1/2 teaspoon black pepper, divided
- 7 7 7 garlic cloves, unpeeled
- 3 3 3 pounds small red potatoes, quartered
- 3 3 3 tablespoons minced chives
- 2 2 2 tablespoons white vinegar
- 2 2 2 teaspoons Dijon mustard
- to 400 to 400 degrees.
- 10 10 minutes
- 90 90 minutes
Mary's Meatloaf
By NorbergRhonda
Preheat oven to 350 degrees F (175 degrees C)
- 1 1/2 pounds lean ground beef
- 1 large onion, chopped
- salt to taste
- ground black pepper to taste
- garlic powder to taste
- 6 slices white bread, cut into cubes
- 1/2 cup milk
- 1 egg
- 3 tablespoons yellow mustard, divided
- 1/2 cup ketchup, divided
- 3 tablespoons brown sugar
Walnut and Rosemary Oven-Fried Chicken
By NorbergRhonda
Laraine Perri, Cooking Light NOVEMBER 2012
- 1/4 cup low-fat buttermilk
- 2 tablespoons Dijon mustard
- 4 (6-ounce) chicken cutlets
- 1/3 cup panko (Japanese breadcrumbs)
- 1/3 cup finely chopped walnuts
- 2 tablespoons grated fresh Parmigiano-Reggiano cheese
- 3/4 teaspoon minced fresh rosemary
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- Rosemary leaves (optional)
Chicken Piccata
By NorbergRhonda
Split and butterfly the chicken: Starting on the fat side of the chicken breast, cut horizontally across the breast...
- 4 boneless, skinless chicken breast halves (6 oz. each)
- Salt and pepper
- Flour, for dredging
- 4 - 5 tablespoons EVOO
- 4 tablespoons (1/2 stick) butter
- 2 lemon-1 thinly sliced, 1 juiced
- 4 cloves garlic, finely chopped
- 3 tablespoons capers, rinsed and drained
- 1/2 cup dry white wine
- 1/4 cup finely chopped flat-leaf parsley tops
Cooking Light Grilled Cheese with Roasted Tomato Spread
By NorbergRhonda
Preparation 1. Preheat oven to 400°
- 1 tablespoon olive oil, divided
- 4 plum tomatoes, halved and seeded
- 2 garlic cloves, unpeeled
- 6 to 8 fresh basil leaves
- Dash of kosher salt
- Dash of black pepper
- 4 teaspoons canola mayonnaise
- 2 ounces 1/3-less-fat cream cheese
- 4 ounces 2% reduced-fat sharp cheddar cheese, finely shredded (1 cup)
- 8 (1-ounce) slices whole-grain bread
- Cooking spray
Brown Macaroni with Four Cheeses & Cauliflower
By NorbergRhonda
Bring a large pot of water to a boil
- Salt and pepper
- 1 pound whole-grain or farro penne rigate
- 1 head cauliflower or Romanesco (Roman broccoli), cut into bite-size florets
- 2 tablespoons EVOO
- 5 tablespoons butter
- 10 large shallots, thinly sliced
- 3 - 4 cloves garlic, thinly sliced or chopped
- 2 tablespoons finely chopped fresh thyme
- 2 tablespoons finely chopped fresh rosemary
- 1 cup chicken or vegetable stock
- 3 tablespoons flour
- Freshly grated or ground nutmeg
- 1 teaspoon dry mustard or 1/2 tsp. cayenne
- 2 cups milk
- 2 1/2 cups mixed grated cheese: sharp white cheddar, Asiago and Fontina Val d'Aosta (or Gruyere)
- 1/2 cup grated parmigiano-reggiano cheese
Roast Cod with Artichokes
By NorbergRhonda
Preheat the oven to 450 degrees F
- 1 pound Yukon gold potatoes, thinly sliced
- 1 9-ounce box frozen artichoke hearts, thawed
- 1/2 cup pitted kalamata olives
- 1 tablespoon fresh rosemary leaves
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 6-ounce cod fillets
- Juice of 1/2 lemon, plus wedges for serving
- 1 tablespoon chopped fresh parsley
Smoked Salmon Salad in Cucumber Cups
By NorbergRhonda
Delicious Smoked Salmon Salad in Cucumber Cups, perfect for appetizers
- 1/4 cup finely chopped green onions
- 2 tablespoons plain 2% reduced-fat Greek yogurt
- 2 tablespoons canola mayonnaise
- 2 tablespoons drained capers
- 1 tablespoon chopped fresh dill, divided
- 1 (12-ounce) package cold-smoked salmon, coarsely chopped
- 3 English cucumbers
- 1/8 teaspoon freshly ground black pepper
Sous Vide New York Strip Steak
By NorbergRhonda
Fill a large Dutch oven about 2/3 full with water
- 2 (12 ounce) New York strip steaks
- salt and freshly ground black pepper to taste
- 1 teaspoon vegetable oil
- 1 tablespoon butter
- 1 cup clamshell mushrooms, separated
- salt and freshly ground black pepper to taste
- 1 teaspoon vegetable oil
- 1 clove garlic, crushed
- 2 tablespoons water
- 1/2 teaspoon balsamic vinegar
- 1 tablespoon cold butter
- salt and freshly ground black pepper to taste
Easy, Cheesy Potato Gratin
By NorbergRhonda
Sidney Fry, MS, RD, Cooking Light NOVEMBER 2013
- 2 (20-ounce) bags home-style potato slices (such as Simply Potatoes)
- Cooking spray
- 1 1/2 tablespoons butter
- 1 tablespoon chopped fresh thyme
- 4 garlic cloves, minced
- 6 tablespoons all-purpose flour
- 3 cups 2% reduced-fat milk, divided
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1.5 ounces aged Gruyère cheese, shredded (about 1/3 cup)
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
- 1 tablespoon chopped fresh chives