Clarabell's profile page
Recipes
PEPSI POT ROAST
By Clarabell
1. Place meat in slow cooker
- 3 # pot roast
- 2 103/4 oz cans fat-free, low-sodium cream of mushroom soup
- 1 envelop dry onion soup mix
- 1 16oz bottles diet cola
ROASTED CHICKEN WITH CIPOLLINI
By Clarabell
In small bowl, combine minced rosemary, 3/4 t salt and1/4 t pepper
- 2 T minced fresh rosemary, plus one spring
- 1/4 t kosher salt, plus more, to taste
- 1/4 t freshly ground pepper, plus more, to taste
- 1 chicken, halved, backbone removed
- 5 T olive oil
- 3/4 c dry white wine
- 1 pound cipollini or pearl onions, peeled, trimmed
- 6 garlic cloves, minced
- 1/4 c chicken stock
PROK CHOPS WITH APPLES AND WINTER SQUASH
By Clarabell
1. Season chops with grill seasoning
- 4 boneless pork chops, cut about 3/4 in thick, trimmed
- 1 T grill seasoning
- 1 T olive oil
- 1 medium yellow onion, thinly sliced
- 1 box (12 oz) frozen winter squash, thawed
- 1 can (10.75 oz) condensed cream of celery soup
- 1 c reduced-sodium chicken broth
- 34 c apple cider
- 1 t Dijon mustard
- 1 t dried thyme
- 1 large tart apple peeled, seeded and sliced
SPICED CARROT CAULIFLOWER SOUP
By Clarabell
1. Heat the oil in a large saucepan over medium heat and cook the onions for 3 minutes, or until soft
- 1 T olive oil
- 1 small onion, chopped
- 5 c warm water
- 2 T vegetable bouillon
- 1 head cauliflower, chopped (about 4 c)
- 3 c peeled and chopped carrots (about 8 medium carrots)
- 1 1/2 t curry
- 1 t cinnamon
- 1 t garam masala
- 1 t salt
VERY BERRY SALAD
By Clarabell
In a small bowl, whisk together the lemon juice, orange liqueur, and honey
- 2 T lemon juice
- 2 T orange liqueur (recommended: Cointreau)
- 2 t honey
- 1 16 oz container strawberries, trimmed and sliced
- 1 8 oz container blueberries
- 1 6 oz container raspberries
- 1/4 c chopped fresh mint or to taste
ROSEMARY PASTE
By Clarabell
Stir together ingredients
- 2 t minced fresh rosemary leaves
- 2 med garlic cloves minced or pressed
- 1/8 t salt
- Ground black pepper
- 1 T extra virgin live oil, plus extra for brushing chicken
TUNA TARTARE
By Clarabell
For the avocado butter: Combine all ingredients in a blender and blend until smooth
- Avocado Butter:
- 1 ripe avocado, peeled, pitted and chopped
- 3 T fresh lime juice
- 2 t honey
- Kosher salt and freshly ground black pepper
- Tartare:
- 12 ounces sushi grade tuna, finely diced
- 2 T mustard oil (mix a little olive oil and Grey Poupon mustard together)
- 1 T olive oil
- 2 T capers, drained
- 1 T chipotle pepper puree (puree chipotles in adobo sauce)
- 3 T chopped fresh cilantro leaves
- 1/4 c finely sliced green onion
- 1 ripe Hass avocado, peeled, pitted and finely diced
- Kosher salt and freshly ground black pepper
HERBED TURKEY BREAST
By Clarabell
5 pts
- One 2# uncooked boneless, skinless turkey breast
- 1 T olive oil, divided
- 1 t sea salt
- 1/2 t black pepper, freshly ground
- 1 garlic clove, minced
- 3 T minced fresh chives
- 3 T minced fresh parsley
- 1 T minced fresh rosemary
- 1 T minced fresh thyme
- 1 c dry white wine, divided
- 1 c canned chicken broth, divided
- 2 T butter
SIMPLE SWISS CHARD
By Clarabell
Heat the olive oil in a large skillet over medium heat
- 2 T extra-virgin olive oil
- 4 cloves garlic, minced
- 1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons
- 1/4 c balsamic vinegar
- Salt and pepper to taste
MUSTARD-ROASTED BEEF TENDERLOIN
By Clarabell
1. Let beef stand at room temperature for 1 hour
- 1 beef tenderloin (3 1/2 pounds) tied together with kitchen twine at 2-inch intervals
- Coarse salt and freshly ground pepper
- 4 to 6 T unsalted butter, softened
- 2 T stone-ground mustard
- 1 T Dijon mustard