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Goat Cheese Bruschetta

Goat Cheese Bruschetta

By

Directions In a medium bowl, whisk together the oil, lemon juice, vinegar, honey, and ¼ teaspoon each salt and pe...

  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • kosher salt and black pepper
  • 1/2 small shallot, diced
  • 1 tablespoon chopped fresh herbs (such as dill, parsley, chives, and basil)
  • 8 thick slices country bread, toasted
  • 2 4-ounce packages soft goat cheese
4.6/5 (7 Votes)

Salsa Verde

Salsa Verde

By

Julianna Grimes, Cooking Light SEPTEMBER 2011

  • 2 poblano peppers
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1 pound tomatillos, peeled
  • 2 tablespoons fresh lime juice
  • 2 garlic cloves
  • 2/3 cup chopped white onion
  • 1/3 cup chopped cilantro
  • 1/2 teaspoon kosher salt
  • 1 fresh serrano chile, finely chopped
4.7/5 (6 Votes)

Seafood Cioppino

Seafood Cioppino

By

Robin Bashinsky, Cooking Light JANUARY 2012

  • 2 tablespoons extra-virgin olive oil, divided
  • 2 cups vertically sliced onion
  • 4 garlic cloves, sliced
  • 1 cup dry white wine
  • 1 cup organic vegetable broth
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 1/2 teaspoon crushed red pepper
  • 1 (35-ounce) can whole tomatoes with basil, rinsed, drained, and coarsely chopped
  • 1 (10-ounce) yellowtail snapper fillet, cut into 8 (1-inch) cubes
  • 4 sea scallops (about 6 ounces)
  • 1/2 teaspoon freshly ground black pepper
  • 8 medium peeled and deveined shrimp (about 5 ounces)
  • 12 littleneck clams, scrubbed
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon fresh lemon juice
4.5/5 (2 Votes)

Pesto Orecchiette With Chicken Sausage

Pesto Orecchiette With Chicken Sausage

By

Directions Cook the pasta according to the package directions, adding the green beans and peas during the last 3 m...

  • 3/4 pound orecchiette
  • 1/2 pound green beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen peas
  • 1 tablespoon olive oil
  • 8 ounces fully cooked Italian-style chicken sausage links, thinly sliced
  • 1/3 cup pesto
  • 1/2 cup grated Parmesan (2 ounces)
4.6/5 (9 Votes)

Chicken with Olives and Lemons

Chicken with Olives and Lemons

By

Tiffany Vickers Davis, Cooking Light JANUARY 2012

  • 2 teaspoons grated lemon rind
  • 1/4 cup fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 tablespoons minced fresh garlic
  • 4 (6-ounce) skinless, boneless chicken breast halves, halved crosswise
  • Cooking spray
  • 2 teaspoons chopped fresh oregano
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon freshly ground black pepper
  • 15 oil-cured olives, pitted and sliced
  • 1 large shallot, sliced
  • 1 lemon, thinly sliced
4.6/5 (10 Votes)

Roast Prime Rib with Madeira Sauce and Horseradish Sauce

Roast Prime Rib with Madeira Sauce and Horseradish Sauce

By

Position rack in center of oven and preheat to 450°F

  • 1 9- to 9 1/2-pound prime rib beef roast, excess fat trimmed
  • 1 tablespoon olive oil
  • 6 medium onions, peeled, quartered
  • 2 1/2 cups canned beef broth
  • 1 3/4 cups Madeira
  • 1 1/4 cups dry red wine
  • 4 large fresh thyme sprigs
  • 4 large fresh parsley sprigs
  • 3 large fresh rosemary sprigs
  • 1 bay leaf
  • 2 tablespoons (1/4 stick) butter, room temperature
  • 2 tablespoons all purpose flour
  • Horseradish Sauce
4.3/5 (10 Votes)

Cabrales Phyllo Rolls with Sherry Dipping Sauce

Cabrales Phyllo Rolls with Sherry Dipping Sauce

By

In a skillet, heat the 1 tablespoon of olive oil until shimmering

  • 1 tablespoon extra-virgin olive oil, plus 1/2 cup for brushing and frying
  • 1 medium leek, halved lengthwise and thinly sliced crosswise
  • 1/2 pound cream cheese
  • 2 ounces Cabrales or other blue cheese
  • Salt and freshly ground pepper
  • 1/4 cup sweet sherry
  • 1/4 cup beef broth
  • 1/4 cup golden raisins
  • 1/4 teaspoon cornstarch dissolved in 1 teaspoon water
  • 8 sheets of phyllo dough, plus more in case of breakage
4.3/5 (8 Votes)

Sweet Pea and Ricotta Crostini

Sweet Pea and Ricotta Crostini

By

Directions Heat oven to 375° F

  • 16 thin baguette slices
  • 4 tablespoons olive oil
  • 1 10-ounce package frozen peas, thawed
  • 1/2 cup ricotta
  • 1 scallion, cut into 1-inch pieces
  • 1 ounce Parmesan, cut into pieces, plus more, grated, for topping
  • kosher salt and black pepper
4/5 (6 Votes)

Ricotta, Lemon, and Arugula Quiche

Ricotta, Lemon, and Arugula Quiche

By

Set an 8-inch cake ring (with 2-inch sides) on a rimmed baking sheet lined with parchment paper

  • All-purpose flour, for dusting
  • Tart Dough for Quiche
  • 12 ounces fresh ricotta cheese
  • 1 1/2 cups milk
  • 2 large eggs
  • 1 1/2 tablespoons freshly grated lemon zest
  • 1 1/2 teaspoons coarse salt
  • 3/4 teaspoon freshly ground pepper
  • 1 1/2 cups (about 2 ounces) baby arugula
  • Arugula Salad
4.4/5 (9 Votes)

Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese

Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese

By

David Bonom, Cooking Light JUNE 2004

  • 1 pound skinless, boneless chicken breast halves
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons extravirgin olive oil
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 5 garlic cloves, minced and divided
  • Cooking spray
  • 1 cup vertically sliced onion
  • 1 teaspoon sugar
  • 3/4 teaspoon fennel seeds, crushed
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1 (7-ounce) bottle roasted red bell peppers, drained and sliced
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon freshly ground black pepper
  • 1 (12-ounce) loaf rosemary focaccia, cut in half horizontally
  • 4 teaspoons low-fat mayonnaise
  • 3 ounces fontina cheese, thinly sliced
4.6/5 (5 Votes)