Golfwidow7's profile page
Recipes
Chicken: Cantonese and Mushrooms
By Golfwidow7
Toss chicken with oyster sauce in bowl
- 1 1/4 lbs. boneless chicken breast
- 1/2 c. oyster sauce
- 2 tbl. cornstarch
- 2 tbl peanut oil
- 6 scallions, cut into one inch pieces
- 8 thin slices peeled ginger
- 3 gloves chopped garlic
- 8 to 10 oz. sliced shitake/ cremini mushrooms
- 12 oz. bok choy cut in 1 1/2 pieces
- 1 1/4 c/ low sodium chicken broth
- 2 tsps. toasted sesame oil
- cooked rice
Healthy Sesame Chicken with Broccoli
By Golfwidow7
In a large wok or lidded skillet, cover the broccoli with 2 cups water
- 2 cups broccoli florets
- 1 large egg white
- 2 tablespoons cornstarch
- 1/2 teaspoon sea salt
- 1 pound boneless skinless chicken breasts, cubed
- 1 tablespoon vegetable or coconut oil
- 1 red pepper, seeded and diced
- 2 scallions, white and green parts separated, thinly sliced
- 1 garlic clove, minced
- 3 tablespoons gluten-free tamari
- 1 teaspoon sesame oil
- 3 tablespoons honey
- 2 tablespoons sesame seeds (black or regular)
BUFFALO TURKEY PRETZEL BITES
By Golfwidow7
Preheat the oven to 400ºF
- 2 tablespoons olive oil
- 1 medium yellow onion (peeled, finely diced)
- 1 carrot (peeled, finely diced)
- 1 rib celery (peeled, finely diced)
- 1/2 pound ground turkey (50% white meat, 50% dark meat)
- 1/3 cup hot sauce
- 1 (9-ounce) bag store-bought soft pretzel bites (thawed)
- 1 cup mozzarella (cut into 1/4-inch cubes)
- 1/2 cup blue cheese (crumbled)
- 1/4 cup scallions (sliced thinly on a bias)
- Kosher salt and freshly ground black pepper (to taste)
Mushroom Veloute
By Golfwidow7
MICHAEL SYMON Tip: Serve over seared ribeye or your favorite cut of steak! To cut down on cook time, substitute mu...
- MUSHROOM STOCK:
- 4 quarts water
- 1/2 bunch fresh thyme
- 1/4 cup dried shiitake or porcini mushrooms
- 1 cup fresh buttom or cremini mushrooms
- 1 onion (peeled, roughly chopped)
- 3 carrots (peeled, roughly chopped)
- 2 dried bay leaves
- 1 tablespoon whole black peppercorns
- 2 tablespoons Kosher salt
- VELOUTE:
- 2 tablespoons olive oil
- 2 cups shiitake and crimini mushrooms (stems removed, thinly sliced)
- 1 tablespoon fresh thyme leaves
- 1/4 cup brandy
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups mushroom stock (recipe above or use store-bought)
- Kosher salt and freshly ground black pepper (to taste)
Rachael's Pork Chops with Sage, Cider and Balsamic Vinegar
By Golfwidow7
Rachael Ray
- 4 pork chops, bone in, about 1-1 1/4 inch thick
- Salt and pepper
- A small bunch of sage leaves
- Extra-virgin olive oil, EVOO, about 2 tablespoons
- 3 tablespoons butter, cut into pieces
- 2 large garlic cloves, chopped
- 1 shallot, finely chopped
- 1/4 cup aged balsamic vinegar
- 1/4 cup fig preserves
- 2 tablespoons grainy Dijon mustard
- 1 cup cloudy apple cider
- 8 fresh figs or 2 crisp apples, for apples, peel, quarter, core, slice and saute 2-3 minutes in
- butter with a splash of lemon juice
- For the Cheesy Mashed Potatoes
- 4 Russet potatoes, peeled and quartered
- Salt
- 6 ounces taleggio, trimmed of rind and diced, or Fontina Val D'Aosta, shredded
- 1 cup milk, warmed
- White pepper
- Finely grated nutmeg, to taste, about 1/8 teaspoon
Garlicky Shrimp with Bread Crumbs
By Golfwidow7
Vermouth can be substituted for the sherry
- 3 inch piece baguette , cut into small pieces
- 5 tablespoons unsalted butter , cut into 5 pieces
- 1 small shallot , minced (about 2 tablespoons)
- Table salt and ground black pepper
- 2 tablespoons minced fresh parsley leaves
- 2 pounds extra -large shrimp (21-25), peeled and deveined
- 1/4 teaspoon sugar
- 4 teaspoons vegetable oil
- 4 medium cloves garlic , minced or pressed through a garlic press (about 4
- teaspoons)
- 1/8 teaspoon red pepper flakes
- 2 teaspoons unbleached all-purpose flour
- 1/3 cup dry sherry
- 2/3 cup clam juice (bottled)
- 2 teaspoons fresh lemon juice
- 1 lemon , cut into wedges
Pie: Yogurt Pie - Weight Watchers
By Golfwidow7
Points Plus value - 3
- 3 ounces sugar-free lime gelatin, ( 1 small 4 serving size box) make this pie any flavor- Just match yogurt flavor to color & flavor of jello mix.
- 1/4 cup boiling water
- 12 ounces key-lime flavored light yogurt, (2 6oz. cartons) make this pie any flavor- Just match yogurt flavor to color & flavor of jello mix.
- 8 ounces frozen fat-free whipped topping thawed
- 1 graham cracker pie crust, 9 inch reduced fat
Baked Chicken Wings with Salsa Verde
By Golfwidow7
MICHAEL SYMON
- CHICKEN:
- 2 tablespoons olive oil
- 3 pounds chicken wings
- SALSA VERDE:
- 1 bunch parsley
- 1 shallot (peeled, roughly chopped)
- 2 tablespoon salt-packed capers (rinsed)
- 1/2 teaspoon Aleppo pepper
- 2 salt-packed anchovies (rinsed, filleted)
- 1 clove garlic (peeled)
- 1 jalapeno (stemmed, seeded)
- 1 lemon (juiced)
- 1/2 cup olive oil
- Kosher salt and freshly ground black pepper
- GREEK YOGURT SAUCE (OPTIONAL):
- 1 cup full-fat Greek yogurt
- 3 cloves garlic (peeled, grated)
- 2 lemons (zested, juiced)
- 3-4 tablespoons olive oil
- Kosher salt and freshly ground black pepper (to taste)
Chicken Marsala and Pappardelle with Rosemary Gravy - Rachel Ray
By Golfwidow7
Put a large pot of water on to boil for the pasta
- 3/4-pound pappardelle pasta (wide ribbons, substitute fettuccine if unavailable)
- Salt
- 4 large, thin pieces boneless skinless chicken breast cutlets
- Ground black pepper
- 4 tablespoons extra virgin olive oil
- 2 large cloves garlic, crushed
- 2 portobello mushroom caps, sliced
- 12 shiitakes, stemmed and sliced
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste, look for this in a tube (it's easy to store that way)
- 1 1/2 cups chicken stock, eyeball it
- 2 tablespoons minced rosemary leaves, a couple of sprigs
- 1 tablespoon Worcestershire sauce, eyeball it
- 2 tablespoons capers, drained
- 1/2 cup Marsala wine
- Grated pecorino Romano cheese
- A couple handfuls arugula or baby spinach leaves, thinly sliced
Peach Chicken with Chargrilled Asparagus
By Golfwidow7
Preheat grill (or grill pan)
- 1 3/4 lb boneless, skinless chicken breasts
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 cup peach preserves
- 2 tablespoons presliced green onions
- 2 tablespoons olive oil
- 1 tablespoon sriracha sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon reduced-sodium soy sauce
- 1 1/2 teaspoons minced garlic
- 1 lb fresh asparagus spears
- 1 teaspoon + 1 tablespoon olive oil, divided
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic