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Recipes
Cayenne-Rubbed Chicken with Avocado Salsa
By BClover
4 servings 344 cal, 13.7 g fat, 47f protein, 7 g carb, 3
- Coarse salt and ground pepper
- 1/4 teaspoon cayenne pepper
- 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
- 2 tablespoons olive oil
- 1 medium red onion, finely diced
- 2 tablespoons fresh lime juice
- 1 Hass avocado, pitted and cut into chunks
Creamy Chicken and Mushroom Skillet
By BClover
Instructions In a large skillet, melt butter and olive oil on medium high heat
- 8 boneless skinless chicken thighs
- 1/2 cup flour seasoned with salt and pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 pound sliced mushrooms (I used cremini but any will do)
- 1 large clove garlic, chopped
- 1 1/2 cups white wine or chicken broth (I used wine...of course!)
- 1 heaping tablespoon chopped fresh thyme (or 2 teaspoons dry)
- 1/2 cup Asiago cheese (or other hard cheese like Parmesean)
- 2 tablespoons Dijon mustard
- 1/2 cup cream
Braised Kale
By BClover
1. Heat olive oil in a Dutch oven over medium heat
- 1 tablespoon olive oil
- 1 1/2 cups thinly sliced onion
- 1/3 cup thinly sliced garlic
- 10 cup loosely packed chopped kale (about 2 pounds)
- 1 cup fat-free lower-sodium chicken broth
- 1 cup water
- 3/4 teaspoon crushed red pepper
- 2 teaspoons red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Summer Squash Noodles( Primal)
By BClover
Welcome! If you want to lose weight, gain muscle, increase energy levels or just generally look and feel healthier ...
- 1 summer squash per person
- 1-2 garlic cloves, finely chopped
- olive oil
Tomato, Corn & Black Bean Salad (or dip)
By BClover
Cut the corn kernels off the cobs and gently mix with the beans, sliced tomatoes, and red onions in a large bowl
- * 3 ears of corn, boiled for 1 minute (or longer if purchased at grocery store)
- * 2.5 cups of black beans, cooked and drained (and rinsed if canned)
- * 8 ounces of cherry tomatoes, halved
- * ½ cup red onion, diced
- * ½ cup fresh basil leaves, chopped (or cilantro would be good too especially if you want to use this recipe as a dip instead)
- * 2 tablespoons red wine vinegar
- * 2 tablespoons olive oil
- * 2 cloves garlic, minced
- * Salt and pepper to taste (I just added a few shakes of each)
- * Fresh basil leaves for garnish
Smoked Salmon and Asparagus egg pocket (sonoma diet)
By BClover
serve 4
- 4 egg whites
- 2 eggs
- 3 tablespoons water
- 1/8 teaspoon kosher salt
- 3 ounces smoke salmon, 1 inch pcs
- 2 tablespoons sliced green onion
- (optional)
- 1 cup asparagus, pre-steamed or sauted till tender crisp
- Nonstick olive oil cooking spray
- 2 large whole-wheat pita bread
- rounds, halved crosswise
- 2 ounces reduced-fat cream cheese, 1/2" cubes, softened
Mini Crab Cups
By BClover
1. Preheat oven to 375°. 2
- 1 tablespoon water
- 1 tablespoon honey
- 2 teaspoons canola oil
- 30 gyoza skins
- 1/2 cup finely chopped celery
- 1/2 cup chopped seeded tomato
- 1/2 cup light mayonnaise
- 1/4 cup chopped fresh chives
- 3 tablespoons finely chopped fresh cilantro
- 1 teaspoon minced seeded jalapeño pepper
- 1 teaspoon grated lime rind
- 3 tablespoons fresh lime juice
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 1 pound lump crabmeat, shell pieces removed
- Cilantro leaves (optional)
Ruth's Chris Steak House Barbecue Shrimp Orleans
By BClover
Sautéed New Orleans style in reduced white wine, butter, garlic and spices, drenched with a delicious barbecue but...
- 1 lb butter
- 2 teaspoons black pepper (scant)
- 1/4 teaspoon cayenne pepper (scant)
- 1 1/2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
- 2 ounces garlic, finely chopped (1/4 cup)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 1/2 teaspoons water
- 1 tablespoon olive oil
- 1 teaspoon olive oil
- 1 lb shrimp, 16-20 count, cleaned, peeled and deveined
- 1/4 cup chopped green onion
- 1/2 cup dry white wine
- sourdough bread, for serving
Stuffed Cornish Game Hens
By BClover
1. Preheat the oven to 375 F
- 4 tablespoons (1/4 stick) unsalted butter
- 1 medium yellow onion, diced
- 1/8 pound (2 strips) diced pancetta (optional) sliced 1/4-inch thick
- 1/2 pound sweet pork sausage (casing removed and meat crumbled)
- 1/2 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh flat leaf parsley
- 2 slices lightly toasted white sandwich bread (cut into 1/4-inch cubes)
- 1 large egg
- 1/4 cup coarsely chopped toasted pistachios
- 1/4 coarsely chopped toasted almonds
- 1/4 coarsely chopped toasted hazelnuts
- 2 to 3 cups chicken stock (enough to cover the bottom of the roasting pans to a depth of 1/2 inch)
- 1 tablespoon coarse sea salt
- 1/2 tablespoon freshly ground black pepper
- 4 Cornish hens, about 1 1/2 pounds each
Breakfast Pizza
By BClover
Preheat oven to 375 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly ...
- 1 pkg. Regular Flavor Jimmy Dean Pork Sausage
- 1 can (8.5 oz.) refrigerated crescent rolls
- 1 cup frozen hash brown potato cubes, thawed
- 4 oz. (1 cup) shredded sharp Cheddar cheese
- 3 eggs, lightly beaten + 3 tablespoons milk
- 1/2 teaspoon salt + 1 teaspoon black pepper
- 2 T grated Parmesan cheese
- 3 T each diced green, red and yellow bell pepper
- 1/4 cup thinly sliced green onions