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Recipes
Yogurt Marinated Grilled Chicken with Harissa
By BClover
Recipe courtesy Alex Guarnaschelli
- 1/4 cup whole milk yogurt
- 1 (1 to 2-inch) knob fresh ginger, peeled and grated
- 1 teaspoon ground cumin
- 1 teaspoon red chili flakes
- Kosher salt
- 1 whole chicken, cut in 1/2
- 2 tablespoons extra-virgin olive oil
- 1 lemon, halved
- Harissa, recipe follows
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon caraway seeds
- 2 tablespoons paprika
- 1 teaspoon red chili flakes
- 3 cloves garlic, peeled
- 1 red bell pepper, roasted, peeled and seeded
- Sea salt
- 2 tablespoons extra-virgin olive oil, plus more to coat the top of the harissa
Owl Cookies
By BClover
In a small saucepan combine 3/4 cup of the candies and milk
- 1 1/4 cups candy-coated milk chocolate pieces
- 2 tablespoons milk
- 24 ounces dry sugar cookie mix
- 1 cup cashew halves
Cream of Chicken Soup
By BClover
Directions Melt the butter in a large soup pot over medium heat
- 1/2 cup unsalted butter
- 1 medium Spanish onion, chopped
- 2 stalks celery (with leaves), chopped
- 3 medium carrots, chopped
- 1/2 cup plus 1 tablespoon flour
- 7 cups chicken broth, homemade or low-sodium canned
- 3 sprigs parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 3/4 cups cooked, diced chicken
- 1/2 cup heavy cream
- 2 1/2 teaspoons dry sherry
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper to taste
- 2 tablespoons chopped flat-leaf parsley
- Copyright 2001 Television Food Network, G.P. All rights reserved
Honey-Bourbon Pork Tenderloin
By BClover
Trim fat from pork. Combine the remaining ingredients except flour and water in a large resealable plastic bag
- 1 1/2 pound lean pork tenderloin
- 1/3 cup diced onion
- 1/3 cup lemon juice
- 1/3 cup bourbon whiskey
- 3 tablespoons honey
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons minced peeled gingerroot
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup water
Cream of Chicken & Cheese Soup
By BClover
Combine broth, onions, celery and carrots; bring to a boil, lower heat, cover and simmer until vegetables are just ...
- 2 cups chicken broth
- 2/3 cup chopped celery
- 2/3 cup chopped onion
- 2/3 cup diced or thinly sliced carrots
- 2 cans condensed cream of chicken soup
- 1 cup milk
- 1 cup cubed Velveeta cheese
- 1 cup diced chicken
Baked Risotto with Asparagus, Spinach, and Parmesan
By BClover
Preheat oven to 400°. Heat oil in a Dutch oven over medium heat
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1 cup uncooked Arborio rice
- 8 cups spinach leaves (about 4 ounces)
- 2 cups fat-free, less-sodium chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
- 1 1/2 cups (1-inch) diagonally sliced asparagus
Shrimp with Serranos (sonoma diet)
By BClover
Start to finish: 25 minutes Makes: 4 servings Nutrition Facts per serving: 195 cal
- 1 pound fresh or frozen peeled and deveined medium shrimp
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped shallots-
- 3 cloves garlic, minced (1 1/2 teaspoons minced)
- 1/4 cup chopped red sweet pepper
- 2 to 3 fresh serrano or jalapeño chile peppers, seeded and finely chopped*
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh cilantro
Grilled Salmon with East-West Spice Rub and Orange-Soy Glaze
By BClover
Cooking Light SEPTEMBER 1999
- Remaining ingredients:
- 1 tablespoon sugar
- 1 1/2 teaspoons five-spice powder
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons black pepper
- 1/2 teaspoon salt
- 3 (3 x 1/2-inch) orange rind strips
- 1/2 cup fresh orange juice (about 1 orange)
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 2 tablespoons minced green onions
- 1 tablespoon minced peeled fresh ginger
- 1 1/2 teaspoons dark sesame oil
- 4 garlic cloves, minced
- 1 (3-inch) cinnamon stick
- 8 (6-ounce) salmon fillets (about 2 inches thick)
- Cooking spray
- 1/4 cup thinly sliced green onions
- 1 tablespoon sesame seeds, toasted
Bacon and Egg Uncrustables
By BClover
Scramble eggs, cooked bacon, salt and pepper in a large skillet
- Ingredients:
- 1 loaf soft sandwich bread (white or wheat)
- 12 eggs
- 1 cup cooked and crumbled bacon
- salt and pepper to taste
- Sandwich Sealer
Brussels Sprouts and Carrots with Almonds
By BClover
If your Brussels sprouts are really big, you may want to cut them into six wedges
- 1 tablespoon butter or stick margarine
- 1 1/2 cups julienne-cut carrot
- 3 cups trimmed Brussels sprouts, quartered (about 3/4 pound)
- 2 tablespoons minced fresh parsley
- 1 tablespoon sliced almonds, toasted
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper