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Recipes
CHICKEN CUTLETS WITH LEMON SAGE BROWN BUTTER SAUCE
By Clarabell
In large saute pan, add the olive oil and place over medium-high heat
- 2 T olive oil
- 4 chicken breast cutlets (pounded to 1/4 inch thick)
- 1/2 c all-purpose flour
- 6 T butter
- 8-10 sage leaves
- 1/2 lemon (juice)
- Kosher salt and freshly ground black pepper
ASPARAGUS MIMOSA
By Clarabell
Whisk together vinegar, mustard, salt, and pepper
- 1 T white-wine vinegar
- 2 t Dijon mustard
- 1/2 t coarse salt
- 1/4 t freshly ground pepper
- 3 T extra-virgin olive oil
- 1 large hard-cooked egg
- 2 pounds asparagus
SWEDISH CHRISTMAS COOKIES
By Clarabell
Mix all ingredients together except powdered suagar
- 1/2 lb butter
- 6 T sugar
- 2 c flour
- 1 t vanilla
- 3/4 c copped walnuts
- powdered sugar
CRISPY BAKED ONION RINGS
By Clarabell
1. At lest 4 hours ahead of time, place the sliced onion rings into a large dish and pour buttermilk overtop
- 2 large sweet onions, cut into 1/2 inch slices
- 1 quart low fat buttermilk
- 4 egg whites
- 2/3 whole wheat flour
- 3/4 c ground cornmeal
- 1 c panko bread crumbs
- 3/4 t salt
- 1/2 t pepper
- 1/2 t paprika
- nonstick spray
LEMON-GARLIC TILAPIA WITH SPINACH
By Clarabell
Pat the tilapia dry with paper towels, then season with 1/2 t salt and a few grinds of pepper
- 4 5-oz tilapia fillets
- Kosher salt and freshly ground pepper
- 1/4 c all-purpose flour
- 6 T extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 3/4 c low-sodium chicken broth
- 1/2 dry white wine
- Grated zest and juice of 1 lemon plus wedges for serving
- 1 T unsalted butter
- 1/4 c chopped fresh parsley
- 1 5-oz package baby spinach (about 6 c)
GRILLED MAHI-MAHI WITH LEMON -HERB AIOLI
By Clarabell
4 pts = i serving of 6oz fish and 2 t sauce
- 1 t olive oil
- 1/4 t salt
- 1 1/2 t freshly ground black pepper
- 1 1/2 lbs mahi mahi fillets
- 2 T mayo
- 1 T chopped fresh chives
- 1 T water
- 1 t chopper fresh tarragon
- 1/4 t lemon zest
- 1/2 t fresh lemon juice
- 1/4 t minced garlic
DELUXE CORN MUFFINS
By Clarabell
n a large bowl, combine the first six ingredients
- 1 c flour
- 1 c corn meal
- 1/4 c sugar
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1 egg
- 1 egg yolk
- 1 1/4 c buttermilk
- 1/3 c canola oil
- 3/4 c corn
BACKENED TILAPIA WITH RADISH AND CUCUMBER SALSA
By Clarabell
4 points/5oz fish and 1/2 c salsa serving
- 1 spray cooking spray
- 1 1/2 # uncooked farm-raised tilapia
- 3 T blackened seasoning, or to taste
- 5 medium red radishes
- 1 medium cucumber, chopped
- 1/2 medium sweet red pepper, chopped
- 3 medium scallions, sliced
- 1 T chopped fresh cilantro
- 2 T fresh lime juice
- 1 t olive oil
- 1/8 t salt
- 1/8 t pepper
LEMON, PARSLEY & PARMESAN CHICKEN AND POTATOES
By Clarabell
1. Preheat oven to 425 degrees
- For chicken and potatoes:
- 1 whole chicken about 3.5 pounds
- 1/4 c extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/2 c finely chopped flat-leaf parsley
- 1 lemon, halved
- 1 pound fingerling potatoes, halved or cut into thirds if large
- For the sauce:
- 2 cloves garlic, minced
- 1/2 c finely chopped flat-leaf parsley
- 1/2 c extra-virgin olive oil
- 1 lemon, zested (2t) and juice (1 1/2 T)
- 1/2 c grated Parmesan cheese
- Pinch of red-pepper flakes
- I used regular potatoes and added carrots. Using a baking sheet with allow the potatoes to brown more than in a baking dish.
CHICKEN MARSALA
By Clarabell
In a shallow bowl or plate, combine the flour and Essence and stir to combine thoroughly
- 1/2 c flour
- 1 T Essence
- 2 (6-8 oz) boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 T olive oil
- 2 T butter
- 3 c sliced mushrooms
- 3/4 c Marsala
- 1 c chicken stock
- Salt and freshly ground black pepper
- Chopped chives, for garnish
- Essence
- 2 1/2 T paprika
- 2 T salt
- 2 T garlic powder
- 1 T black pepper
- 1 T onion powder
- 1 T cayenne pepper
- 1 T dried leaf oregano
- 1 T dried thyme