BClover's profile page
Recipes
Buffalo Chicken Wrap
By BClover
1. Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl
- 2 tablespoons hot pepper sauce, such as Frank's RedHot
- 3 tablespoons white vinegar, divided
- 1/4 teaspoon cayenne pepper
- 2 teaspoons extra-virgin olive oil
- 1 pound chicken tenders
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons nonfat plain yogurt
- Freshly ground pepper to taste
- 1/4 cup crumbled blue cheese
- 4 8-inch whole-wheat tortillas
- 1 cup shredded romaine lettuce
- 1 cup sliced celery
- 1 large tomato, diced
Chipotle Burgers with Avocado Salsa
By BClover
Directions Preheat an outdoor grill for medium-high heat and lightly oil the grate
- 1 bunch fresh cilantro, chopped
- 1 pound ground beef
- 2 tsp from a 7 ounce can chipotle peppers in adobo sauce
- 1 cup chopped fresh mushrooms
- 1 tablespoon Worcestershire sauce
- 1 avocado - peeled, pitted, and diced
- 1 onion, diced
- 1 tomato, diced
- 2 jalapeno peppers, seeded and chopped
- 1 lime, juiced
- salt and ground black pepper to taste
- 4 onion rolls, split
Creamy Red Pepper Soup
By BClover
Heat 2 tablespoons of oil in a heavy large pot over medium-high heat
- 4 tablespoons olive oil
- 2 onions, chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, chopped
- 2 teaspoons chopped fresh thyme leaves
- 6 cups chicken broth
- 2 (12-ounce) jars roasted red bell peppers preserved in water, drained
- 1 russet potato, peeled and coarsely chopped
- 1/2 cup dry white wine
- 1 tablespoon sugar
- Salt and freshly ground black pepper
- 16 (3/4-inch thick) baguette slices, cut into 1/2 to 3/4-inch cubes
- 1/2 cup mascarpone cheese
Southwestern Quinoa Salad with Avocado and Black Beans
By BClover
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Yield: 6 Serving Size: 1/6 of recipe Calo...
- 1 cup quinoa, rinsed
- 1 1/4 cup water
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon brown sugar
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1 teaspoon salt
- Dressing
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 2 teaspoons agave nectar or honey
- 1 tablespoon hot sauce (more or less to taste/depending on hot sauce used)
- Salad
- 1 cup cooked black beans, drained and rinsed
- 1/2 cup grape tomatoes, quartered
- 1/2 cup red onions (Optional: use marinated red onions - see below)
- 2 scallions, chopped
- 1 avocado diced
- 1/4 cup pine nuts
Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette
By BClover
Directions In a decorative bowl or platter, add the spinach or romaine
- 8 cups baby spinach or romaine lettuce
- 1 ripe pear, cut in half
- 1/3 cup pomegranate seeds
- 2 ounces Gorgonzola
- Champagne vinaigrette, recipe follows
- Fresh cracked pepper
- 1 tablespoon honey
- 1/4 cup champagne vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon minced garlic
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
Spinach-Mushroom Sauté (sonoma diet)
By BClover
Sonoma Diet, Wave 1. Serving Size: 1 (126 g) Servings Per Recipe: 6 Amount Per Serving % Daily Value Calories 66
- 8 ounces fresh portabella mushrooms
- 2 medium leeks, cut into 1 1/2-inch pieces
- 2 large garlic cloves, minced
- 4 teaspoons extra virgin olive oil
- 6 cups fresh spinach
- 2 cups coarsely shredded bok choy or 2 cups napa cabbage
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon soy sauce
The Meatball Shop's Buffalo Chicken Balls
By BClover
From the Kitchen of The Meatball Shop Servings: Over 8 Difficulty: Easy Cook Time: 30-60 min These are a great add...
- For the sauce:
- 2 tablespoons vegetable oil
- 4 tablespoons (1/2 stick) unsalted butter
- 1/3 cup Frank's RedHot Sauce or any other favorite hot sauce
- 1 pound ground chicken, preferably thigh meat
- 1 large egg
- 1/2 celery stalk, minced
- 3/4 cup bread crumbs
- 1 teaspoon salt
- 3/4 cup sour cream
- 1/3 cup crumbled Blue Cheese
- 1/3 cup whole milk
- 1/3 cup mayonnaise
- 1 teaspoon salt or more to taste
- 1 tablespoon red wine vinegar
Cuban Mojo Marinade
By BClover
This is a powerful, highly flexible marinade
- Bulb (yes, bulb) of garlic, minced
- 2 tsp salt
- 1 tsp ground black pepper
- 1/2 cup orange juice
- 1/2 cup lime juice
- 1/2 cup lemon juice
- Zest from the citrus
- 2 tsp cumin
Cheesy Little Smokie Cups
By BClover
Pre-heat your oven to 425 degrees F
- 24 ounces little smokies (cut in half if they are long)
- 3/4 cup bbq sauce of choice
- 1 cup cheddar cheese, divided
- 24 wonton wrappers
Roasted Sweet Potato Wraps with Caramelized Onions and Pesto
By BClover
Roasted Sweet Potato Wraps with Caramelized Onions and Pesto makes 10-12 wraps
- 3 large sweet potatoes, peeled and cut into 1/2 inch cubes
- 1/2 cup pesto
- 3 large portobello mushrooms, cleaned and sliced 1/4 inch thick
- 1 pint cherry or grape tomatoes, cut in half
- 1 medium onion, peeled and sliced into 1/4 inch slices
- 10-12 whole wheat burrito size wraps
- 3/4 cup grated Parmesan cheese
- Olive oil
- .