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Recipes
QUINOA SALAD WITH CORN AND PEPPERS
By Clarabell
3/4 c = 4 pts
- 1 c uncooked quinoa
- 1 medium corn on the cob kernels removed
- 1/2 red pepper, diced
- 1/2 yellow pepper, diced
- 2 T fresh lemon juice
- 1 1/2 T orange zest
- 1/3 c freshly squeezed orange juice
- 1 t canola oil
- 1/4 t table salt
- 1/4 t black pepper
- 2 T chopped almonds, toasted
BUTTER LETTUCE SALAD DRESSING
By Clarabell
Combine
- 1/6 c mayo
- 1 T Dijon mustard
- 2/3 T honey/agave
- 1 1/3 t rice wine vinegar
- Salt and pepper
SAUTEED SWISS CHARD WITH PARMESAN
By Clarabell
Melt butter and olive oil together in a large skillet over medium heat
- 2 T butter
- 2 T olive oil
- 1 T minced garlic
- 1/2 small red onion, diced
- 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
- 1/2 c dry white wine
- 1 T fresh lemon juice or to taste
- 2 T freshly grated Parmesan cheese
- Salt to taste
TARRAGON CHICKEN BREASTS
By Clarabell
Preheat oven to 375 degrees F
- 1 c heavy cream
- 2 t distilled white vinegar
- 2 chicken breasts, halved and skinned
- 1/2 c chopped green pepper
- 1/2 c finely chopped onion
- 1 T finely chopped parsley
- 1 t lemon juice
- 1/2 t tarragon
- 1/4 t sage
- Dash pepper
LEMON-GINGER GREEN BEANS
By Clarabell
1 pt = 3/4 c serving
- 2 t olive oil
- 2 garlic cloves, minced
- 1 T minced fresh ginger root
- 3 c green beans
- 2 T lemon juice
- 2 t finely grated lemon zest
- 1/4 t salt
- 1/8 t freshly ground pepper
BEST CHICKEN MARINADE
By Clarabell
1. Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk togeth...
- 1/2 c olive oil
- 1/2 c balsamic vinegar
- 1/4 c soy sauce
- 1/4 c Worcestershire sauce
- 1/8 c lemon juice
- 3/4 c brown sugar
- 2 t dried rosemary
- 2 T Dijon mustard
- 2 t salt
- 1 t ground black pepper
- 2 t garlic powder
- 6 chicken breasts or 3.5 pound chicken
Crock Pot Honey Sesame Chicken
By Clarabell
Season both sides of chicken with lightly with salt and pepper, put into crock pot
- 2.5 pound boneless, skinless chicken breasts (thighs would be fine too)
- Salt and pepper
- 1 cup honey
- 1/2 cup soy sauce
- 4 tablespoons diced onion
- 4 tablespoons ketchup
- 2 tablespoon canola oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 4 teaspoons cornstarch dissolved in 6 Tablespoons water
- Sesame seeds
- This is a doubled recipe. This would make a great meal for your family (depending on its size!) and a person you are bringing a meal to.
GRILLED TURKEY MEDALLIONS WITH ORANGE CRANBERRY SAUCE
By Clarabell
For the Orange Cranberry Sauce, place the orange zest and juice, stock and cranberries in a medium saucepan
- Orange Cranberry Sauce:
- Grated zest and juice of 3 navel oranges
- 1 c chicken stock
- 1/2 c raw cranberries, rinsed
- 1 oz Grand Marnier or other orange liqueur
- 1 1/2 # boneless, skinless turkey breast, cut into 3 oz medallions
- 1 T olive oil
COWBOY CAVIER 2
By Clarabell
Combine black eyed peas, beans, corn, green onion, bell pepper, tomatoes, jalapenos, and cilantro in a medium bowl
- Dressing:
- 1 (15 ounce) can seasoned black-eyed peas, drained
- 1 (15 ounce) can seasoned or plain black beans, drained
- 3/4 cup frozen sweet corn, thawed
- 3 green onions, chopped
- 1/2 cup chopped green bell pepper
- 2 or 3 tomatoes, diced
- 10 jarred jalapeno pepper slices, diced (mild or hot depending on preference)
- 1/3 cup cilantro, chopped
- 1 ripe avocado, chopped
- Tortilla chips
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1/2 lime, juiced
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
CHOCOLATE BUNDT CAKE
By Clarabell
Preheat oven to 350 degrees
- Butter for cake pan
- 1 pkg devil's food chocolate cake mix
- 1 pkg (3.9oz) devil's food instant pudding mix
- 1/2 c corn oil
- 1/2 c water
- 4 extra-large fresh eggs
- 12 oz sour cream
- 1 12-oz bag semi-sweet mini chocolate chips
- Confectioner's sugar