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Twice-Baked Sweet Potatoes, Three Ways

Twice-Baked Sweet Potatoes, Three Ways

By

Preheat the oven to 375 degrees

  • 6 large sweet potatoes (3 lbs.), scrubbed and dried
  • EVOO
  • 4 tablespoons butter, at room temperature, cut into small pieces
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 pinch cayenne
  • Salt
  • 2/3 cup raw pepitas (pumpkin seeds)
  • EVOO, for tossing
  • 2/3 cup pecans, chopped
  • 2 tablespoons butter
  • 1 teaspoon sugar
  • 2/3 cup mini marshmallows
4.6/5 (8 Votes)

Oven-Fried Tilapia with Cheesy Polenta

Oven-Fried Tilapia with Cheesy Polenta

By

Bruce Weinstein and Mark Scarbrough, Cooking Light NOVEMBER 2013

  • 2 2/3 cups unsalted chicken stock (such as Swanson)
  • 1/2 teaspoon dry mustard
  • 2/3 cup dry polenta
  • 1 ounce fresh Parmesan cheese, grated (about 1/4 cup)
  • 2 tablespoons chopped fresh oregano
  • 1/2 teaspoon salt, divided
  • 1 cup panko (Japanese breadcrumbs)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rubbed sage
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon ground red pepper
  • 2 tablespoons water
  • 1 large egg, lightly beaten
  • 2.25 ounces all-purpose flour (about 1/2 cup)
  • 4 (6-ounce) tilapia fillets
  • Cooking spray
  • 4 lemon wedges
4.5/5 (8 Votes)

White Chicken Enchiladas

White Chicken Enchiladas

By

Preheat oven to 350 degrees

  • 8 flour tortillas, soft taco size
  • 2 cups cooked, shredded chicken (I used half of a rotisserie chicken)
  • 2 cups shredded Monterey Jack cheese
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chilies
4.5/5 (43 Votes)

Pancetta-Wrapped Chicken Thighs with Potatoes

Pancetta-Wrapped Chicken Thighs with Potatoes

By

In a medium pot, cover the potatoes with water

  • 3 starchy potatoes (such as russet), peeled and sliced into 1/4-inch discs
  • 8 boneless, skinless chicken thighs
  • Salt and pepper
  • 3 tablespoons chopped fresh rosemary
  • 3 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 16 thin slices pancetta
  • 3 tablespoons EVOO, plus more for dressing greens
  • 1/2 cup dry white wine
  • 1 cup veal or chicken stock
  • 4 - 5 cups (4-5 big handfuls) arugula or baby arugula leaves
4.4/5 (5 Votes)

Melted Manchego Tortas with Romesco and Chorizo

Melted Manchego Tortas with Romesco and Chorizo

By

Katherine Cobbs, Cooking Light NOVEMBER 2013

  • 1/2 cup sliced almonds, toasted
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon chipotle chile, canned in adobo sauce
  • 2 large bottled roasted red bell peppers (about 4 ounces), drained
  • 1 garlic clove
  • 1/2 cup extra-virgin olive oil
  • 3 whole-wheat sandwich rounds (such as Nature's Own)
  • 2 ounces Manchego cheese, shaved (about 1 cup)
  • 4 ounces Spanish chorizo, cut into 32 (1/16-inch) slices
  • 1/3 cup flat-leaf parsley leaves
4.2/5 (6 Votes)

Garlic Grits Casserole

Garlic Grits Casserole

By

Preheat the oven to 350 degrees F

  • 5 tablespoons salted butter, plus more for the dish
  • Salt
  • 1 cup instant grits
  • 10 ounces herb-and-garlic cheese (such as Boursin)
  • 2 medium eggs
  • 1/2 cup whole milk
  • 1 cup crushed cornflakes
4.6/5 (10 Votes)

Smothered Vinegar Pork Shoulder with Apples and Kale

Smothered Vinegar Pork Shoulder with Apples and Kale

By

Rozanne Gold, Cooking Light NOVEMBER 2013

  • 1 tablespoon olive oil, divided
  • 1 (1 1/2-pound) boneless pork shoulder roast (Boston butt), trimmed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 cups sliced onion
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1/4 cup rice vinegar
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground allspice
  • 2 garlic cloves, finely chopped
  • 5 cups chopped fresh kale
  • 1 teaspoon canola oil
  • 2 peeled apples, cut into 1/2-inch wedges
  • 2 tablespoons cider vinegar
  • 1 teaspoon brown sugar
4.3/5 (4 Votes)

Stuffed Jack-O-Lantern Bell Peppers

Stuffed Jack-O-Lantern Bell Peppers

By

Preheat oven to 350 degrees F (175 degrees C)

  • 6 bell peppers, any color
  • 1 pound ground beef
  • 1 egg
  • 4 slices whole wheat bread, cubed
  • 1 small onion, chopped
  • 1 small tomato, diced
  • 2 cloves garlic, minced
  • 1/2 cup chili sauce
  • 1/4 cup prepared yellow mustard
  • 3 tablespoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
4.8/5 (4 Votes)

Green Chile and Rice Casserole

Green Chile and Rice Casserole

By

Preheat oven to 325 degrees F (165 degrees C)

  • 1 (6 ounce) package dry instant long grain and wild rice mix
  • 1 (8 ounce) container sour cream
  • 1 (4 ounce) can chopped green chiles, drained
  • 1 (16 ounce) package shredded Cheddar cheese
4.5/5 (18 Votes)

Rosemary-Garlic Dinner Rolls

Rosemary-Garlic Dinner Rolls

By

Gabi Moskowitz

  • 4 tablespoons butter, melted
  • 2 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1/2 teaspoon salt
  • 1 pound fresh pizza dough
4.4/5 (20 Votes)