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Recipes
Walnut and Rosemary Oven Fried Chicken
By Judy1
1. Preheat oven to 425°. 2
- 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)
Citrus Scented Angel Food Cake
By Judy1
Preheat oven to 325°. Lightly spoon sifted flour into a dry measuring cup; level with a knife
- 1 cup sifted all-purpose flour
- 1 1/2 cups sugar, divided
- 1 tablespoon grated lime rind
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 teaspoon lemon extract
- 1 tablespoon fresh lime juice
Pork, Apple & Pataato Saute
By Judy1
This five-ingredient recipe becomes a complete meal with pork chops and a cheesy potato side dish
- 4 center-cut pork chops (about 1-1/2 pounds total)
- 1 box (4.5 ounces) roasted garlic and herb crispy potatoes (such as Betty Crocker)
- 2 Granny Smith apples, peeled, cored and cut into thin wedges
- 1 cup frozen green peas
- 1 cup cheddar cheese crumbles (about 4 ounces)
Bistro Steak with Red Wine Sauce
By Judy1
Serve with Rosemary-Garlic Roasted Potatoes and Asparagus with Lemon and Pecorino
- 1 tablespoon canola oil
- 2 (8-ounce) top sirloin steaks, trimmed
- 3/8 teaspoon salt, divided
- 3/8 teaspoon freshly ground black pepper, divided
- 3 tablespoons minced shallots
- 2 teaspoons chopped fresh thyme
- 1/2 cup full-bodied red wine (such as cabernet sauvignon)
- 1/2 cup unsalted beef stock
- 1 1/2 teaspoons butter
- 1/2 teaspoon Dijon mustard
- 1 tablespoon chopped flat-leaf parsley
Easy Stovetop Mac and Cheese
By Judy1
Serve with Creamy Tomato Soup
- 8 ounces large elbow macaroni
- 2 cups 1% low-fat milk
- 3 tablespoons all-purpose flour
- 1/2 teaspoon black pepper
- Dash of ground red pepper
- 3 ounces light processed cheese, shredded (such as Velveeta Light; about 3/4 cup)
- 2.5 ounces extra-sharp cheddar cheese, shredded (about 2/3 cup)
- 1/4 teaspoon kosher salt
- Cooking spray
- 1/4 cup fresh breadcrumbs
Oven-Baked Pork and Apples
By Judy1
This is a delicious version of classic baked pork and apples
- Cooking spray
- 1 tablespoon unsalted butter
- 4 (6-ounce) bone-in center-cut loin pork chops
- 2 large crisp apples (such as Honeycrisp), cored and each cut into 12 wedges
- 1 red onion, cut into 12 wedges
- 1 teaspoon chopped fresh thyme
- 1/3 cup unsalted chicken stock
- 3 tablespoons cider vinegar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Marinated Chicken Thighs with Sweet Potato
By Judy1
In Australia, the chefs make this dish with pumpkin, which is unavailable right now in the States; sweet potato wed...
- 3 tablespoons less-sodium soy sauce
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons grated peeled fresh ginger
- 1 tablespoon mirin
- 1/4 teaspoon five-spice powder
- 2 garlic cloves, sliced
- 2 tablespoons canola oil, divided
- 12 skin-on, bone-in chicken thighs
- 3 small sweet potatoes (about 7 ounces each)
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1 medium yellow onion, vertically sliced
- 1 cup red bell pepper strips
- 1 cup yellow bell pepper strips
- 3 tablespoons tomato sauce
- 1 teaspoon white wine vinegar
- 3 tablespoons thinly sliced green onions
Grilled Lemon Herb Chicken
By Judy1
If your grill is large enough, cook two chickens at the same time to feed a larger group or just to have more lefto...
- 5 servings (serving size: about 4 ounces meat)
Beef Tenderloin - Thyme Spice Rub
By Judy1
Thyme and Spice-Rubbed Roast Beef Tenderloin Au Jus An impressively simple presentation of an elegant cut of beef ...
- 1 tablespoon chopped fresh thyme, divided
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground allspice
- 1 3/4 pounds beef tenderloin, trimmed
- Cooking spray
- 1/3 cup brandy
- 1/4 cup minced shallots
- 1 1/2 cups fat-free, less-sodium beef broth
Cider-Braised Pork Roast and Apples
By Judy1
1. Trim fat from meat. In a small bowl, stir together salt, thyme, sage, and pepper
- 1 3 pound boneless pork top loin roast
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon dried sage, crushed
- 1/4 teaspoon ground black pepper
- 2 tablespoons cooking oil
- 4 red, yellow, and/or green apples, cored and each cut into 6 wedges
- 1/3 cup chopped shallots
- 1 tablespoon bottled minced garlic or 6 cloves garlic, minced
- 3 tablespoons quick-cooking tapioca
- 3/4 cup chicken broth
- 3/4 cup apple cider or juice
- 3 cups hot cooked rice