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Recipes
Roasted Pork Loin with Garlic, Dijon and Herbs
By Ckelley116
This easy, succulent roast pork is rubbed with a fragrant mix of fresh herbs, garlic, and Dijon mustard
- Freshly ground black pepper
Fettuccine Alfredo with Bacon
By Ckelley116
Ann Taylor Pittman, Cooking Light JANUARY 2010
- 1 (9-ounce) package refrigerated fresh fettuccine
- 2 slices applewood-smoked bacon, chopped
- 1 teaspoon minced garlic
- 1 tablespoon all-purpose flour
- 1 cup 1% low-fat milk
- 2/3 cup (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon freshly ground black pepper
Creamy Sweet Potato and Rosemary Soup
By Ckelley116
In an 8-quart stockpot, melt the butter and oil together over medium-high heat
- 3 tablespoons unsalted butter, at room temperature
- 3 tablespoons olive oil
- 3 large or 6 small shallots, thinly sliced
- 2 to 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces
- 2 (6-inch long) stems fresh rosemary
- 6 cups low-sodium chicken broth
- 1/2 cup mascarpone cheese, at room temperature
- 3 tablespoons maple syrup
Sourdough Pizza Crust
By Ckelley116
1. Stir sourdough starter and measure 1 cup into mixing bowl
- 1 cup sourdough starter, unfed (straight from the fridge is fine)
- 3/4 cup hot tap water (do not overheat water as it will kill the yeast)
- 2 1/2 cups All-Purpose Flour
- 1 teaspoon salt
- 1/2 teaspoon instant yeast
Winter Squash Soup with Gruyere Croutons
By Ckelley116
For soup: Melt the butter in a large pot or Dutch oven over medium heat
- 1/4 cup (1/2 stick) butter
- 1 large onion, finely chopped
- 4 large garlic cloves, chopped
- 5 cups chicken stock
- 1/2 cup apple cider
- 8 cups 1-inch pieces peeled butternut squash (about 3 pounds)
- 1 large Cortland apple, diced
- 1 1/4 teaspoons minced fresh thyme
- 1 1/4 teaspoons minced fresh sage
- 1/4 cup whipping cream
- 2 teaspoons brown sugar
- Croutons
- 2 tablespoons (1/4 stick) butter
- 24 1/4-inch-thick whole grain baguette slices
- 1 cup grated Gruyère cheese
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh sage
Chai Spice Blend
By Ckelley116
Mix all spices and store in an airtight container away from light and heat
- 2 tsp cinnamon
- 2 tsp cardamom
- 2 tsp cloves
- 1 tsp ginger
- 1 tsp white pepper
Chicken Yakitori Rice Bowl
By Ckelley116
1. Cook rice according to package directions, omitting salt and fat
- 2 (3.5-ounce) bags boil-in-bag basmati rice
- 1/4 cup lower-sodium soy sauce
- 1/4 cup mirin (sweet rice wine)
- 1.5 tablespoons sugar
- 1 tablespoon rice vinegar
- 2 tablespoons fat-free, lower-sodium chicken broth
- 3 teaspoons peanut oil, divided
- 1 pound skinless, boneless chicken thighs
- 8 ounces snow peas, halved lengthwise diagonally
- 1 bunch green onions, cut into 1-inch pieces
Thai Butternut Soup
By Ckelley116
Ivy Manning, Cooking Light MARCH 2013
- 1 teaspoon canola oil
- 1 cup chopped onion
- 2 1/2 teaspoons red curry paste
- 1 1/2 teaspoons minced fresh garlic
- 1 teaspoon minced fresh ginger
- 1 cup fat-free, lower-sodium chicken broth
- 2 teaspoons brown sugar
- 2 (12-ounce) packages frozen pureed butternut squash
- 1 (14-ounce) can light coconut milk
- 1 1/2 teaspoons fish sauce
- 1/4 teaspoon salt
- 1/2 cup chopped unsalted, dry-roasted peanuts
- 1/4 cup cilantro leaves
- 1 lime, cut into 8 wedges
No-Knead Garlic-Cheese Flatbread
By Ckelley116
1) Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom
- 1 1/2 cups lukewarm water
- 3 tablespoons olive oil (plus additional for drizzling into the pan)
- 1 1/4 teaspoons salt
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon instant yeast
- 4 teaspoons Pizza Dough Flavor, optional
Lemony Chicken Saltimbocca
By Ckelley116
Sandy Gluck, Cooking Light NOVEMBER 2012
- 4 (4-ounce) chicken cutlets
- 1/8 teaspoon salt
- 12 fresh sage leaves
- 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
- 4 teaspoons extra-virgin olive oil, divided
- 1/3 cup fat-free, lower-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1/2 teaspoon cornstarch
- Lemon wedges (optional)