Clarabell's profile page
Recipes
CREAMY CHICKEN MARSALA
By Clarabell
Wash chicken and pat dry; sprinkle lightly with salt and pepper
- 4 to 6 chicken breast halves, pounded or sliced, about 1/4 to 1/2-inch thickness
- Salt and pepper
- 3 T all-purpose flour
- 2 T olive oil
- 3 T butter, divided
- 8 oz sliced mushrooms
- 1/2 c dry Marsala wine
- 1/2 c chicken broth
- 1 T lemon juice
- 1/2 t dried leaf basil
- 1/2 c heavy whipping cream
- 3 green onions, thinly sliced
ORANGE ROSEMARY CHICKEN
By Clarabell
1 - Season chicken generously with salt and pepper
- 1 3-4 pound chicken, cut into 10 serving pieces, rinsed and patted dry
- Coarse salt and freshly ground white pepper
- 1/1 /2 T olive oil
- 16 cipollini onions, peeled or white parts of scallions, cut into rounds
- 1/2 t sugar
- 3/4 c freshly squeezed orange juice (about 2 oranges)
- Finely grated zest of 1/2 orange
- 2 T freshly squeezed lemon juice (about 1/2 lemon)
- 2 garlic cloves, very finely chopped
- 1 1/2 t finely chopped fresh rosemary
- 1/4 t ground cumin
- 1/3 c small pitted green olives, preferably Picholine or Nicoise, coarsely chopped
- 1 T unsalted butter
- Spice-infused Basmati Rice
UNFRIED CHICKEN
By Clarabell
1. In large bowl, whisk together the buttermilk and hot sauce
- 1 c buttermilk
- 1 Louisiana hot sauce or hot sauce of choice
- 2 boneless chicken breasts, cut in half
- 2 chicken thighs
- 2 chicken legs
- 1 1/2 c multigrain or whole wheat panko bread crumbs
- 3 T grated Parmesan cheese
- 2 t freshly ground black pepper
- 1 t ground cayenne
- 1 1/2 t onion powder
- 1 1/2 t garlic powder
- 1 t smoked paprika
- 1 t salt
GRILLED SALMON WITH HERBED CAPER SAUCE
By Clarabell
8 SMART POINTS = 1 FILLET &1 1/2 T SAUCE
- 1/2 c loosely packed fresh parsley leaves
- 2 T fresh oregano leaves
- 1 1/2 T drained capers
- 1/2 small shallot, chopped
- 1 T red wine vinegar
- 1 T water
- 1 garlic clove, chopped
- 1/4 t red pepper flakes
- 2 T olive oil
- 4 (5 oz) skin-on salmon fillets
- 1/4 t salt
- 1/4 t black pepper
ORANGE ROSEMARY ROAST CHICKEN OR GAME HEN
By Clarabell
Squeeze juice of 1 orange over chicken
- 2 oranges
- 1 (3#) chicken
- 1 T poultry seasoning
- 1 t garlic powder
- 1 t rosemary
- Salt and pepper
- 1/2 c water
- 2 T Worcestershire sauce
- 4 small red potatoes
- 2 carrots
- 16 mushrooms
TURKEY-CARROT LETTUCE WRAPS
By Clarabell
1. Set to boil a medium pot or a wok of about 4 c water
- 2 T sesame or canola oil
- 1/2 red onion, finely chopped
- 2 c shredded or julienned carrots
- 1 pound ground turkey
- 1/4 c fresh lime juice
- 1 T lemon zest
- 3 T fresh lemon juice
- 2 T low-sodium soy sauce
- 2 T honey
- 1/2 c chopped fresh cilantro
- 1 head romaine or butter lettuce
- 8 ounces dried rice vermicelli
- 1 jar peanut sauce
- Options for garnish: chopped or julienned cucumbers, radish, chopped peanuts or cashews, thinly slice red, yellow, or orange pepper, sliced green onion
BASIL DRESSING
By Clarabell
Blend until smooth
- 1/2 c bail
- Juice of 1 1/2 lemon
- 2 garlic cloves
- 2 T grapeseed oil
- 2 T water
- Salt
ROASTED CAULIFLOWER
By Clarabell
1. Preheat oven to 400 degrees F
- 1 head of cauliflower
- 2 -3 cloves of garlic, peeled and coarsely minced
- lemon juice from half a lemon
- olive oil
- coarse salt and freshly ground black pepper
- Parmesan cheese
PICKLED CARROTS close to Jalapeno's
By Clarabell
1. Bring a large pot of water to a boil
- 5 lbs carrots, peeled. sliced in coins or planks about 1/4 inch thick
- 3 medium red onions, peeled, thinly sliced (or yellow onions)
- 16 oz can pickled jalapenos, use most of the juice and 1-2 peppers sliced (be careful and don't add too much)
- 3 large cloves garlic, sliced
- 3 T Mexican oregano
- 1 T salt
- 3 c white vinegar
- 2 T sugar, or more to temper heat
- 2 About 2 c water
PAN ROASTED CHICKEN BREASTS WITH ORANGE BRANDY SAUCE
By Clarabell
BRINE THE CHICKEN Combine the orange juice, zest, 6 T salt and 4 c water in a plastic bag or bowl; stir to dissolv...
- For the chicken
- 2 c fresh orange juice
- 2 T grated orange zest
- Kosher salt
- 6 boneless, skin-on chicken breast halves
- 2 T olive oil
- Freshly ground pepper
- For the sauce
- 3 T unsalted butter
- 1 medium shallot, minced\
- 1/2 c chicken broth
- 1 orange, cut into segments
- 1 T chopped flat leaf parsley
- Kosher salt and freshly ground pepper