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Recipes
Roast New York Strip Loin with Garlic-Herb Crust
By NorbergRhonda
With machine running, drop garlic into processor; blend until finely chopped
- 4 garlic cloves
- 8 fresh sage leaves
- 4 teaspoons fresh thyme leaves
- 4 teaspoons olive oil
- 4 teaspoons salt
- 1 1/2 teaspoons ground black pepper
- 1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch
Cooking Light Roasted Garlic Mac and Cheese
By NorbergRhonda
Preparation 1. Preheat broiler to high
- 2 whole garlic heads
- 1 tablespoon olive oil
- 3 tablespoons water
- 10 ounce whole-grain penne (such as Barilla)
- 2 3/4 cups 1% low-fat milk
- 3 1/2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 ounces sharp cheddar cheese, shredded and divided (about 1 cup)
- 2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
- Cooking spray
Chiles Rellenos Pie
By NorbergRhonda
Preheat oven on broiler setting
- 6 fresh poblano chile peppers
- 2 cups Monterey Jack cheese, shredded
- 2 cups mild Cheddar cheese, shredded
- 1 1/2 cups diced cooked chicken
- 4 tablespoons all-purpose flour
- 1 cup evaporated milk
- 1 cup sour cream
- 3 eggs
- 2 cups salsa
Standing Rib Roast
By NorbergRhonda
Preheat the oven to 450 degrees F
- 1/2 teaspoon cayenne pepper
- 1/2 bunch rosemary, leaves finely chopped
- 3 cloves garlic, smashed and finely chopped
- Extra-virgin olive oil
- 1 (8 to 8 1/2-pound) bone-in standing rib roast
- Kosher salt
- 1 onion, cut into 1/2-inch dice
- 1 pound baby carrots, tops trimmed
- 3 ribs celery, cut into 1/2-inch dice
- 1 pound cremini mushrooms, stems removed and quartered
- 1 cup red wine
- 2 cups rich chicken stock
- 2 bay leaves
Rosemary Mashed Potatoes
By NorbergRhonda
In a large pot, combine the potatoes and rosemary sprigs
- 1 1/2 pounds baking potatoes, peeled and cut into 2-inch pieces
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
- 6 rosemary sprigs, plus 1 tsp. finely chopped fresh rosemary
- Salt and pepper
- 1 tablespoon plus 1/2 cup EVOO
- 2 teaspoons lemon zest
Apple Crisp
By NorbergRhonda
Peel and slice apples. Place in baking dish
- 1 cup sugar
- 3/4 cup flour
- 1/2 cup butter
- apples
- nutmeg
- cinnamon
Double Layer Pumpkin Cheesecake
By NorbergRhonda
Preheat oven to 325 degrees F (165 degrees C)
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen whipped topping, thawed
Warm Steak and Potato Salad
By NorbergRhonda
Place potatoes into a pot, and fill with enough water to cover
- 1 pound new potatoes
- 1 pound beef sirloin steak
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 cups mixed baby salad greens
- 1 pint cherry tomatoes, halved
- 2 tablespoons minced shallot
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon dried tarragon
Cooking Light Three-Cheese White Pizza with Fresh Arugula
By NorbergRhonda
Preparation 1. Remove dough from refrigerator
- 12 ounces refrigerated fresh pizza dough
- 2 teaspoons extra-virgin olive oil
- 6 garlic cloves, crushed
- 2/3 cup fat-free ricotta cheese
- 2 tablespoons canola mayonnaise
- 2 teaspoons chopped fresh thyme
- 1/4 teaspoon freshly ground black pepper
- 1.5 ounces Parmigiano-Reggiano cheese, finely shredded (about 1/3 cup)
- 3 ounces fresh mozzarella cheese, very thinly sliced
- 1 teaspoon fresh lemon juice
- 1 teaspoon balsamic vinegar
- 1 1/2 cups baby arugula
Creamy Sweet Potato Soup
By NorbergRhonda
Hannah Klinger, Cooking Light NOVEMBER 2013
- 2 pounds sweet potatoes, halved lengthwise (about 2 large)
- 1/4 cup water
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper
- 4 cups unsalted chicken stock (such as Swanson)
- 1/4 teaspoon salt
- 6 bacon slices, cooked and crumbled
- 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)
- 2 tablespoons flat-leaf parsley leaves (optional)