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Recipes
PORK CHOPS WITH CREAMY MUSTARD SAUCE
By Clarabell
Points = 5 per serving (1 chop & 2T sauce)
- 1 pound boneless pork chops, center-cut, 1/2 inch thick (four 4-inch pieces)
- 1/4 t salt
- 1/4 t pepper, divided
- 1 t canola oil
- 1/2 c fat-free, reduced sodium chicken broth
- 1/2 c chopped shallots
- 2 T water
- 1 T coarse-grain mustard
- 1/4 c reduced-fat sour cream
- 1 T chopped fresh chives (optional)
CRUDITES WITH LEMON-HERB DIP
By Clarabell
In a small bowl, with a mixer on low speed, beat 8 oz room-temperature cream cheese, 2 T chopped Italian parsley, 2...
- 8 oz room temperature cream cheese
- 2 T chopped Italian parsley
- 2 T thinly sliced fresh chives
- 1 T lemon juice
- 1/4 t salt
- 1 T milk
BEEF BULGOGI
By Clarabell
In a large bowl, whisk together the sugar, soy sauce, sparkling wine, sesame oil, green onions, garlic cloves and p...
- 3 3 3 c packed brown sugar
- 1 1/2 1 1/2 1/2 c soy sauce
- 5 5 5 T sparkling dessert wine or sparkling grape juice
- 3 3 3 T sesame oil
- 2 2 2 chopped green onions
- 2 2 2 chopped garlic cloves
- 1 1 1 t pepper
- 4 5 4 5 4 - 5 lb beef tenderloin, rib-eye, or top sirloin, thinly sliced
TURKEY WONTON SOUP
By Clarabell
1. In a large bowl, add the turkey, carrots, scallions garlic, ginger, nutmeg, egg, salt, and mix to combine
- 24 square wonton wrappers
- 8 cups chicken stock or turkey stock
- 1/4 c scallions (thinly sliced on a bias)
- 2 c baby spinach
- salt
- FILLING
- 2 c cooked turkey, finely shredded
- 1/2 c carrots grated)
- 1/4 c scallions (thinly sliced on a bias)
- 1 clove garlic
- 2 t ginger (freshly grated)
- 1/2 t nutmeg
- 1 egg (beaten)
- 1 t salt
SIMPLE HOLLANDAISE SAUCE
By Clarabell
1. Melt the butter slowly in a medium-sized saucepan
- 8 oz of butter
- 3 large egg yolks
- 2 T hot water
- 1 + T lemon juice
- pinch of salt
- pinch of cayenne pepper
MARINATED CHICKEN ALLA GRIGLIA
By Clarabell
1. Combine all the ingredients in a bowl and pour the mixture over the chicken and marinate overnight
- 1/4 c chopped garlic
- 1/2 rice or white wine vinegar
- 1/4 c water
- 1/4 c extra-virgin olive oil
- 1/4 c grape seed or corn oil
- 2 T dried oregano
- 2 T dried rosemary
- 1 lemon, sliced
- 1 t red pepper flakes
- 1 t coarse ground black pepper
- 2 T salt
- 1 T sugar
- 2 small chickens, quartered
CHICKEN WITH MUSTARD CREAM SAUCE
By Clarabell
Cut the chicken breasts in half lengthwise so the you have eight smaller, thinner chicken cutlets
- 4 whole boneless, skinless chicken breasts
- 2 T olive oil
- 2 T butter
- 3 whole garlic cloves, minced
- 1 c brandy
- 1 T Dijon mustard
- 1 T grainy mustard
- 1/4 c heavy cream
- 1/4 c chicken broth
- Salt and pepper to taste
CRANBERRY APPLE CRISP
By Clarabell
Combine apples, cranberries, sugar and flour
- TOPPPING:
- 3 c chopped peeled tart apples
- 2 c fresh or frozen cranberries
- 1 c sugar
- 3 T flour
- 1 1/2 c quick-cooking oats
- 1/2 c flour
- 1/2 c packed brown sugar
- 1/2 c butter, melted
- 1/4 c chopped pecans
KALE AND APPLE SALAD
By Clarabell
Separate kale from stems, break apart into bite-sized pieces
- 3 bunches of kale
- 4 green apples
- 1 c sliced, roasted almonds
- 1 c dried cranberries
- 1 lemon
- Dressing
- 1/2 c olive oil
- 1/2 c agave
- 1 lemon, juiced and zested
- 2 T apple cider vinegar
- 1 t salt
- 1 t pepper
CHOCOLATE-PEANUT BUTTER BARS
By Clarabell
Preheat oven to 350 degrees
- 3/4 c sugar
- 3/4 c brown sugar
- 6 T unsalted butter (softened)
- 1 T oil
- 3/4 c creamey peanut butter
- 1 egg
- 1 egg white
- 4 1/2 oz flour (about 1c)
- 1 t baking powder
- 1/4 t salt
- 2/3 c chocolate chips