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Recipes
Shrimp Florentine Pasta (CL)
By goldens64
Mary Drennen, Cooking Light JUNE 2012
- 8 ounces uncooked fettuccine
- 2 tablespoons butter
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon chopped fresh garlic
- 1 teaspoon crushed red pepper
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (6-ounce) package fresh baby spinach
Tangy Chicken Steak
By goldens64
In a small bowl, whisk together the vinegar, 1/2 cup of oil, the mustard, Italian seasoning, paprika, salt, and pep...
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil, plus 2 tablespoons
- 1 tablespoon Dijon mustard
- 1 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 (6-ounces) boneless and skinless chicken cutlets
- 1 onion, diced
- 2 tablespoons minced garlic
- 2 tablespoons chopped chives
- 6 slices deli pepperoni
- 6 slices deli provolone
- 2 to 4 steak rolls, split and toasted
- 1/2 cup hot cherry pepper spread
Chicken Scaloppine with Spring Herb Salad - CL
By goldens64
Katherine Cobbs, Cooking Light MARCH 2006
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1 cup whole buttermilk
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 2 teaspoons dried tarragon
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 2 1/2 cups haricots verts (about 8 ounces)
- 4 cups baby spinach leaves (about 2 ounces)
- 2 cups trimmed arugula (about 1 ounce)
- 2 cups trimmed watercress (about 1 ounce)
- 1/3 cup fresh flat-leaf parsley leaves
- 1 tablespoon chopped fresh chives
- 2 tablespoons finely chopped shallots
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon champagne vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Broccoli-Peanut Salad
By goldens64
1. Peel the tough outer skin from the broccoli stalk and discard
- Salad:
- 1 head fresh uncooked broccoli (about 1 1/4 pounds)
- 1/2 cup chopped red onion
- 1/2 cup raisins
- 1/2 cup chopped roasted salted peanuts (I use cashews)
- Dressing:
- 1/2 cup light mayonnaise
- 1/2 cup light sour cream
- 1 tablespoon honey
- pinch ground ginger
- pinch ground white pepper
Spinach Artichoke Pasta
By goldens64
Put a large pot of water on to boil with a lid
- 2 Tbsp olive oil
- 4 cloves garlic
- 4 oz. neufchatel cheese
- 1/2 cup sour cream
- 1/4 cup white wine (can substitute chicken or vegetable broth)
- 1/2 cup milk
- 1/2 cup grated parmesan
- 1 can (14 oz) quartered artichoke hearts
- 1 pkg (10 oz) chopped spinach, thawed
- 1 Tbsp hot sauce
- 1 tsp red pepper flakes (optional)
- salt and pepper (to taste)
- 12 oz. pasta (any shape)
Scallops with Lemon and Capers
By goldens64
Velvety sea scallops are delectable on their own, but this recipe takes them to another level: The succulent seafoo...
- 1 cup(s) low-sodium chicken broth
- 1 tablespoon(s) capers
- 1.5 teaspoon(s) cornstarch
- 1 clove(s) garlic, finely chopped
- 1 teaspoon(s) grated lemon zest
- 2 tablespoon(s) fresh lemon juice
- Kosher salt and pepper
- 3 teaspoon(s) unsalted butter
- 1.5 pound(s) sea scallops, patted dry
- 2 tablespoon(s) fresh flat-leaf parsley, chopped
Slow-Roasted Pulled Pork (CL)
By goldens64
David Bonom, Cooking Light DECEMBER 2009
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon salt
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground chipotle chile pepper
- 1 (5-pound) boneless pork shoulder (Boston butt), trimmed
- Cooking spray
- 2 cups water, divided
- 1/2 cup apple cider vinegar
- 1/3 cup ketchup
- 3/4 cup apple cider vinegar
- 1/2 cup ketchup
- 3 tablespoons dark brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
Dumplings with Soy-Citrus Sauce (CL)
By goldens64
Bill and Cheryl Jamison, Cooking Light APRIL 2010
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon less-sodium soy sauce
- 1/2 teaspoon grated orange rind
- 1 teaspoon fresh orange juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper
- 8 ounces shiitake mushrooms, stemmed and chopped
- 8 ounces button mushrooms, chopped
- 2 green onions, cut into 2-inch pieces
- 2 garlic cloves
- Cooking spray
- 6 ounces chopped fresh spinach
- 28 gyoza skins
- 2 teaspoons peanut oil, divided
- 1/2 cup organic vegetable broth, divided
- 1/3 cup fresh orange juice
- 1 tablespoon less-sodium soy sauce
- 2 teaspoons rice vinegar
- Fresh chives (optional)
Chocolate Mint Holiday Tarts
By goldens64
1.Preheat oven to 350°F (180°C)
- Ingredients:
- 1/2 pkg (16 oz)vbutter-flavored cookies (about 40 cookies)
- 6 tbsp (90 mL) butter (3/4 stick), melted
- 1/4 cup (50 mL) packed brown sugar
- 8 oz (250 g) cream cheese
- 1/2 cup (125 mL) powdered sugar
- 6 drops green food coloring
- 1/2 tsp (2 mL) peppermint extract
- 1/4 cup (50 mL) Chocolate Peppermint Sauce, warmed
- Crème de menthe chocolate candy curls (see Cooks Tip)
Chocolate-Hazelnut Meringues (CL)
By goldens64
Cooking Light DECEMBER 2009
- 5 large egg whites
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 ounces semisweet chocolate
- 1/3 cup blanched whole hazelnuts, toasted and finely chopped