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Lemony Sole with Green Olives, Bacon, and Capers

Lemony Sole with Green Olives, Bacon, and Capers

By

Dredge the fillets in the flour and season with salt and pepper

  • 4 (6-ounce)Dover or petrale sole fillets
  • 1/2 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped green olives
  • 3 tablespoons drained capers
  • 4 strips cooked bacon, crumbled
  • Beurre Blanc, recipe follows
  • 1 tablespoon chopped flat-leaf parsley
  • Serving Suggestion: cous cous with pine nuts or almonds
  • Beurre Blanc
  • 1/4 cup white wine
  • 1 shallot, finely chopped
  • 1 tablespoon heavy cream
  • 1/2 cup unsalted butter, cut into cubes and chilled
  • 1 teaspoon fresh lemon juice
  • Kosher salt and freshly ground pepper
0/5 (0 Votes)

Classic Fried Razor Clams

Classic Fried Razor Clams

By

Nothing better (except for Dungeness crab)

  • Clams
  • 1 cup all-purpose flour
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon freshly ground white pepper
  • 1 tablespoon granulated garlic
  • 3 eggs, beaten
  • 1 3.25-ounce package panko (Japanese-style crumbs; 2 1/4 cups)
  • 1 pound shelled, cleaned razor clams
  • 1 cup canola oil or peanut oil
  • Sauce
  • 1/4 cup minced shallot
  • 1 medium tomato, chopped
  • 1/2 cup dry white wine
  • Juice of 1 lemon
  • 3 tablespoons butter
  • Kosher salt
  • Chopped fresh parsley, basil, thyme or chives, or a combination (garnish)
4.3/5 (3 Votes)

Leek & Lemon Linguine

Leek & Lemon Linguine

By

Cook pasta in a large pot of boiling water until just tender or according to package directions

  • 8 ounces whole-wheat linguine or spaghetti
  • 2 large lemons, plus lemon wedges for garnish
  • 1 medium leek (white and pale green parts only), thinly sliced and rinsed well
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped flat-leaf parsley, divided
  • 2 cloves garlic, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 3/4 cup finely grated Parmesan cheese, divided
  • 1/4 cup snipped fresh chives, divided
4.6/5 (13 Votes)

Turkey Fried Rice

Turkey Fried Rice

By

Cook the rice according to the package directions

  • 3/4 cup  long-grain white rice
  • 2 tablespoons  canola oil
  • 1/2 pound  ground turkey
  • 1 tablespoon  chopped garlic
  • 1 tablespoon  chopped ginger
  • 4 scallions, sliced
  • 1 cup  frozen peas
  • 1 cup  snow peas, halved
  • 4 carrots, sliced
  • 2 tablespoons  hoisin sauce
  • 2 tablespoons  rice vinegar
4.2/5 (13 Votes)

Garlic-and-Herb Oven-Fried Halibut

Garlic-and-Herb Oven-Fried Halibut

By

Liz Zack, Cooking Light AUGUST 2007

  • 1 cup panko (Japanese breadcrumbs)
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon onion powder
  • 1 large garlic clove, minced
  • 2 large egg whites, lightly beaten
  • 1 large egg, lightly beaten
  • 2 tablespoons all-purpose flour
  • 6 (6-ounce) halibut fillets
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • Cooking spray
4.4/5 (14 Votes)

Creamy Spinach Enchiladas

Creamy Spinach Enchiladas

By

Heat oven to 400° F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chil...

  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 cup frozen corn, thawed
  • 6 ounces Cheddar, grated (1 1/2 cups)
  • 2 4.5-ounce cans chopped green chilies
  • 1 cup heavy cream
  • kosher salt and black pepper
  • 8 6-inch corn tortillas, warmed
  • 1/4 small red cabbage, thinly sliced (about 4 cups)
  • 2 scallions, thinly sliced
  • 1/4 cup pepitas (roasted hulled pumpkin seeds)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
4.6/5 (11 Votes)

Honey Salmon in Foil

Honey Salmon in Foil

By

Now if you’re not familiar with the foil method, it’s really just a super easy and simple way to prepare fish

  • 1/4 cup honey
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds salmon
4.4/5 (26 Votes)

Summer Corn and White Bean Soup

Summer Corn and White Bean Soup

By

Lorrie Corvin, Cooking Light JULY 2005

  • 1 tablespoon canola oil
  • 1 cup sliced green onions
  • 3/4 cup chopped cooked ham (about 4 ounces)
  • 3 cups fresh corn kernels (about 5 ears)
  • 1/2 teaspoon salt
  • 2 (15-ounce) cans navy beans, rinsed and drained
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 2 (4.5-ounce) cans chopped green chiles, undrained
4.8/5 (9 Votes)

Hamburger Stroganoff

Hamburger Stroganoff

By

Laura Zapalowski, Cooking Light NOVEMBER 2008

  • 8 ounces uncooked medium egg noodles
  • 1 teaspoon olive oil
  • 1 pound ground beef, extra lean
  • 1 cup prechopped onion
  • 1 teaspoon bottled minced garlic
  • 1 (8-ounce) package presliced cremini mushrooms
  • 2 tablespoons all-purpose flour
  • 1 cup fat-free, less-sodium beef broth
  • 1 1/4 teaspoons kosher salt
  • 1/8 teaspoon black pepper
  • 3/4 cup reduced-fat sour cream
  • 1 tablespoon dry sherry
  • 3 tablespoons chopped fresh parsley
4.4/5 (9 Votes)

Creamy Shrimp Rolls

Creamy Shrimp Rolls

By

This sandwich is the no-fuss answer to a traditional lobster roll—and it packs plenty of flavor, with succulent sh...

  • 3 tablespoon(s) mayonnaise
  • 1 tablespoon(s) whole-grain mustard
  • 1/4 cup(s) cornichons, chopped, plus 1 Tbsp brine
  • Black pepper
  • 1 pound(s) cooked, peeled and deveined large shrimp, coarsely chopped
  • 2 teaspoon(s) chopped fresh tarragon
  • 4 hot dog buns
  • 4 piece(s) romaine or green-leaf lettuce
  • Potato chips, for serving
4.4/5 (21 Votes)