Blog Posts by CookingLight.com

  • The Most Common Holiday Cooking Mistakes

    Your Cookies Gain Unwanted Holiday WidthLumpy gravy, pasty potatoes, shredded turkey-what's a holiday cook to do? Find out how to avoid these and other holiday kitchen calamities with Cooking Light magazine's Most Common Cooking Mistakes.

    Mistake #1: Your cookies gain unwanted holiday width.

    Result: Sad gingerbread men.

    Baking holiday cookies can go from a labor of love to an exercise in frustration when your gingerbread men come out more bloated than a Macy's parade float. The problem is too much heat-but not at the baking stage, at the mixing stage: Your butter is too warm.

    The solution: Keep your butter cool, right until baking. Butter starts to melt at 68°, and once that happens, its water-fat emulsion breaks and there's no getting it back. Cold, emulsified butter helps give baked goods structure by taking in air when mixed with sugar. For cookies, you want butter well below room temperature; between 50° and 65° is optimal. Cut the butter into chunks, and let it stand at room temperature to soften (nix the microwave

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  • 20-Minute Recipe: Cornmeal-Dusted Catfish with Quinoa Sauté

    Cornmeal-Dusted Catfish with Quinoa SautéCornmeal-Dusted Catfish with Quinoa Sauté
    Cornmeal-Dusted Catfish with Quinoa Sauté

    Farmed catfish is an inexpensive, sustainable option. For a kid-friendly dish, omit the jalapeño in the quinoa.

    Yield: Serves 4 (serving size: 1 fillet and about 2/3 cup quinoa mixture)

    Ingredients

    1/3 cup uncooked quinoa
    1/2 cup hot water
    1/4 cup cornmeal
    4 (6-ounce) catfish fillets
    1/2 teaspoon salt, divided
    1/2 teaspoon freshly ground black pepper, divided
    2 1/2 tablespoons olive oil, divided
    1 cup chopped green bell pepper
    1 tablespoon minced jalapeño pepper
    2 teaspoons thinly sliced garlic
    1 cup fresh corn kernels (about 2 ears)
    1 cup chopped tomato
    1/4 cup chopped green onions
    1 tablespoon fresh lime juice
    4 lemon wedges

    See More: 5-Ingredient Seafood Recipes

    Preparation

    1. Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat

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  • 20-Minute Recipe: Honey-Lime Chicken Kebabs

    Honey-Lime Chicken KebabsHoney-Lime Chicken Kebabs

    Honey-Lime Chicken Kebabs

    For a colorful accompaniment, add mini bell peppers to the broiler pan with the skewers.

    Yield: Serves 4 (serving size: 2 kebabs and 1 sliced mango half)

    Ingredients

    1 pound skinless, boneless chicken breast, cut into 1-inch cubes
    2 teaspoons grated lime rind
    2 teaspoons minced garlic
    1 teaspoon chili powder
    1/4 teaspoon kosher salt
    Cooking spray
    2 tablespoons fresh lime juice
    1 tablespoon honey
    2 sliced peeled mangoes
    Chili powder (optional)

    See More: 20-Minute Chicken Recipes

    Preparation

    1. Preheat broiler to high.

    2. Combine first 5 ingredients; toss to coat. Thread chicken onto 8 (6-inch) skewers. Place kebabs on a broiler pan coated with cooking spray; broil 4 minutes on each side or until done.

    3. Combine juice and honey in a small bowl; stir with a whisk. Arrange kebabs and mango slices on a platter; drizzle with honey mixture, and sprinkle with chili powder, if desired.

    Nutritional Information

    Calories: 254; Fat: 3.8g (Saturated fat: 0.8g;

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  • 20-Minute Recipe: Chicken, Arugula, and Radish Pizza

    Chicken, Arugula, and Radish PizzaChicken, Arugula, and Radish Pizza

    If you don't have white wine vinegar on hand, substitute red wine vinegar or champagne vinegar.
    Chicken, Arugula, and Radish Pizza
    Ingredients

    • 1 (12-inch) thin pizza crust (such as Boboli)
    • 2 tablespoons extra-virgin olive oil, divided
    • 1 1/2 cups skinless, boneless rotisserie chicken breast, shredded
    • 1/3 cup part-skim ricotta cheese
    • 1.5 ounces goat cheese, crumbled (about 1/3 cup)
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon crushed red pepper
    • 2 tablespoons white wine vinegar
    • 1 teaspoon Dijon mustard
    • 1 1/2 cups baby arugula
    • 1/2 cup thinly sliced radishes

    • See More: 25 Healthy Pizza Recipes

    • Preparation

    1. Place a baking sheet in the oven. Preheat oven to 475° (keep baking sheet in oven as it preheats).

    2. Brush crust with 1 tablespoon olive oil; top pizza evenly with shredded chicken and ricotta cheese. Sprinkle with goat cheese, black pepper, and red pepper. Carefully place pizza on preheated baking sheet; bake at 475° for 10 minutes.

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  • 20-Minute Recipe: Mini Greek-Style Meat Loaves

    Mini Greek-Style Meat Loaves with Arugula SaladPack meat mixture firmly and evenly into muffin cups to ensure even cooking and easy release. Sprinkle with paprika for a pop of color.
    Mini Greek-Style Meat Loaves with Arugula
    Ingredients

    • 10 ounce ground sirloin
    • 5 ounces lean ground lamb
    • 1/3 cup dry breadcrumbs
    • 1/3 cup grated red onion
    • 4 teaspoons chopped fresh mint
    • 4 teaspoons chopped fresh thyme
    • 3/8 teaspoon salt, divided
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon crushed red pepper
    • 3 garlic cloves, minced
    • 1 large egg, lightly beaten
    • Cooking spray
    • 1/2 cup plain fat-free Greek yogurt
    • 2 ounces reduced-fat feta, crumbled
    • 2 tablespoons fresh lemon juice, divided
    • 1 tablespoon extra-virgin olive oil
    • 1/4 teaspoon freshly ground black pepper
    • 4 cups baby arugula leaves
    • 1 1/2 cups (1/4-inch-thick) diagonally sliced seeded peeled cucumber

    See More: Superfast Mediterranean Recipes

    Preparation

    1. Preheat oven to 450°.
    2. Combine first 4 ingredients in a large bowl. Stir in 1 tablespoon mint, 1 tablespoon thyme, 1/4 teaspoon salt,
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  • Simple 100-Calorie Food Swaps

    Small exchanges can help you lose a pound a month; and that's if you do just one per day. Text by: Holley Grainger, MS, RD and Sidney Fry, MS, RD


    Don't Miss


    100 Easy Chicken Recipes


    12 Ways to Eat More Fruits and Veggies


    300-Calorie Dinners


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  • The Ultimate Guide to Yogurt

    Use our helpful hints and tips as you navigate the yogurt aisle for your favorite dairy treat.|By Sidney Fry, MS, RD CookingLight.com

    Don't Miss:
    The Most Common Cooking Mistakes
    Our Best Fast Dishes Ever!
    15 Ways with Yogurt

    Read More »from The Ultimate Guide to Yogurt
  • 20-Minute Recipe: Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

    Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

    Crunchy cilantro slaw and cool, fresh avocado cream are all the dressing these chicken tacos will need.

    Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

    Ingredients

    1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
    3/4 teaspoon ancho chile powder
    1/2 teaspoon garlic salt
    1/4 teaspoon ground cumin
    Cooking spray
    1/8 teaspoon grated lime rind
    2 tablespoons fresh lime juice, divided
    1/4 cup light sour cream
    2 tablespoons 1% low-fat milk
    1/2 ripe peeled avocado, diced
    2 cups packaged angel hair slaw
    1/2 cup thinly sliced green onions
    1/4 cup chopped fresh cilantro
    1 tablespoon canola oil
    1/4 teaspoon salt
    8 (6-inch) corn tortillas

    See More: 100 Mexican Recipes

    Preparation

    1. Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.

    2.

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  • Recipe Rx: Healthy Deviled Eggs

    Quick pickled onions, creamy Greek yogurt, and fewer yolks make these stuffed eggs more heavenly.|Sidney Fry, MS, RD Cooking Light magazine

    Lord, they do like their deviled eggs down South: a luxe, creamy concoction of mayo, pickles, and mashed yolk piled into a perfect egg-white boat. And, of course, this snack is also favored on Easter and Passover tables, and then bound to pop up at any good backyard summer feast. Only problem: At 150 calories of yum a pop, they're an indulgence, and they tend to be served in large numbers. Our challenge was clear.

    Classic
    150 calories per serving
    12 grams total fat
    372 milligrams sodium

    Makeover
    76 calories per serving
    4.8 grams total fat
    157 milligrams sodium

    Don't Miss:
    Lemon Squares: Recipe Makeover
    Chicken Nuggets and Chips: Recipe Makeover
    A Glorious Easter Dinner Menu

    Read More »from Recipe Rx: Healthy Deviled Eggs
  • 20-Minute Recipe: Mini Farfalle with Roasted Peppers, Onions, Feta, and Mint

    Mini Farfalle with Roasted Peppers, Onion, Feta, and Mint

    This light and easy pasta will pull together in a flash. Fresh basil and mint give an unbelievably fresh and delicious flavor boost that will take this recipe to the next level.

    Mini Farfalle with Roasted Peppers, Onions, Feta, and Mint

    Ingredients

    8 ounces mini farfalle pasta
    1/4 cup pine nuts
    1 tablespoon extra-virgin olive oil
    1 cup prechopped onion
    1/4 cup golden raisins
    1 tablespoon minced garlic
    1 cup sliced bottled roasted red bell peppers, rinsed and drained
    1 cup (4 ounces) crumbled feta cheese
    2 tablespoons chopped fresh mint
    2 tablespoons chopped fresh basil
    1/4 teaspoon black pepper

    See More: Our Best Spring Menus

    Preparation

    1. Cook pasta according to package directions, omitting salt and fat. Drain pasta over a bowl; reserve 1/2 cup cooking liquid.
    2. While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts; cook 4 minutes or until golden brown, stirring frequently.
    3. Heat a large skillet over

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