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Recipes
Grilled Salmon with Mustard-Wine Sauce
By AliceV
Sue Ann Jackson, Houston, TX, Sunset MAY 2010
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper, divided
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 6 salmon fillets (6 oz. each)
- 2 tablespoons butter
- 1 tablespoon flour
- 1/2 teaspoon paprika
- 3/4 cup milk
- 2 tablespoons Dijon mustard
- 1/4 cup dry white wine, such as Pinot Grigio
- 1 teaspoon chopped fresh basil leaves
- 1 teaspoon chopped fresh rosemary leaves
Tex-Mex Calzones
By AliceV
David Bonom, Cooking Light MARCH 2009
- 8 ounces ground turkey breast
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 3/4 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 garlic cloves, minced
- 1/2 cup fat-free fire-roasted salsa verde
- 1 (11-ounce) can refrigerated thin-crust pizza dough
- 3/4 cup (3 ounces) preshredded Mexican blend cheese
- Cooking spray
- 1/4 cup fat-free sour cream
Grilled Chicken Sliders and Apricot Chutney Spread
By AliceV
Adam Hickman, Cooking Light JUNE 2011
- 3/8 teaspoon ground red pepper
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 1/2 pounds skinless, boneless chicken thighs
- Cooking spray
- 3 apricots, halved and pitted
- 1 tablespoon water
- 1 tablespoon cider vinegar
- 1 tablespoon Dijon mustard
- 2 garlic cloves, chopped
- 8 (1.3-ounce) mini sandwich buns
Sriracha Lime & Creamy Cashew Fettuccine.
By AliceV
Bring a large pot of water to a boil
- 1 1/2 cups roasted cashews, plus more for topping
- 2 cloves garlic
- 1 inch knob of fresh ginger
- 2 tablespoons toasted sesame oil
- 2 tablespoon rice wine vinegar
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2-3 tablespoons Sriracha (I used 3, but my pasta was spicy!)
- 2 limes, juiced
- 1/3 cup canned coconut milk, plus more to thin if desired
- 1/4 teaspoon pepper
- 1 carrot, sliced into match sticks
- 1 red chile, sliced into match sticks. plus more for garish
- 1/4 cup toasted sesame seeds, for topping
- fresh cilantro, for garnish
- green onions, chopped, for garnish
- 1 pound fettuccine (or linguine)
Honey Chipotle Turkey Meatballs
By AliceV
Preheat oven to 375 degrees
- 1 1/2 pounds ground turkey
- 1/2 yellow onion, diced small
- 2 garlic cloves, minced
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground pepper
- 2 tablespoons honey
- 1 to 2 tablespoons chopped chipotle chiles in adobo sauce
- 2 teaspoons cider vinegar
- 1 tablespoon extra-virgin olive oil
Chicken Satay with Spicy Peanut Sauce
By AliceV
Special equipment: You’ll need 30 (8-inch) wooden skewers
- For the Chicken:
- 3/4 cup unsweetened coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon packed light brown sugar
- 1 tablespoon Thai red curry paste
- 1 1/2 teaspoons kosher salt
- 2 pounds boneless, skinless chicken breasts, thighs, or a mixture of both
- 3/4 cup unsweetened coconut milk
- 1/4 cup chunky all-natural peanut butter (no salt or sugar added)
- 1 tablespoon fish sauce
- 1 tablespoon packed light brown sugar
- 1 tablespoon Thai red curry paste
- 2 teaspoons chile-garlic paste
- 1 tablespoon freshly squeezed lime juice
- 30 (8-inch) wooden skewers (soak them in water for 30 minutes to avoid burning on the grill)
- Vegetable oil
- For the Peanut Sauce:
- 3/4 cup unsweetened coconut milk
- 1/4 cup chunky all-natural peanut butter (no salt or sugar added)
- 1 tablespoon fish sauce
- 1 tablespoon packed light brown sugar
- 1 tablespoon Thai red curry paste
- 2 teaspoons chile-garlic paste
- 1 tablespoon freshly squeezed lime juice
- To cook the chicken:
- 30 (8-inch) wooden skewers (soak them in water for 30 minutes to avoid burning on the grill)
- Vegetable oil
Italian Sausage and White Beans
By AliceV
Cooking Light JANUARY 2002
- 12 ounces sweet Italian turkey sausage
- Cooking spray
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1/2 teaspoon bottled minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 (19-ounce) can cannellini beans or other white beans, drained
- 1 (14.5-ounce) can diced Italian-style tomatoes, undrained
Apple and Cheddar Breakfast-Sausage Burger
By AliceV
With a couple minor modifications - this is dinner!
- 12 ounces fresh pork breakfast sausage, casings removed (or turkey sausage)
- 1 medium tart apple, such as Granny Smith or Gravenstein
- Vegetable oil, for coating the grill
- 1 tablespoon maple syrup, plus more for serving
- 4 English muffins, split
- 4 ounces sharp cheddar cheese, thinly sliced
Crab and Brie Grilled Cheese
By AliceV
Preheat the oven to 350 degrees F
- 1 cup fresh Dungeness crab meat
- 2 tablespoons mayonnaise
- 1 tablespoon fresh chives, chopped
- 4 dashes hot sauce, such as Tabasco
- Zest and juice of 1 lemon, plus 1 lemon for serving
- 4 slices thick-cut artisan bread
- 4 tablespoons mascarpone cheese
- 1/4 cup Cheddar, shredded
- 1 tomato, diced
- 1/4 cup sliced cucumber
- 4 large slices Brie cheese
- 4 tablespoons mango chutney
- 2 tablespoons butter
- Fresh cracked pepper, for serving
Orecchiette with Mini Chicken Meatballs
By AliceV
Bring a large pot of salted water to a boil over high heat
- 1 pound orecchiette pasta
- 1/4 cup plain bread crumbs
- 1/4 cup chopped fresh flat-leaf parsley
- 2 large eggs, lightly beaten
- 1 tablespoon whole milk
- 1 tablespoon ketchup
- 3/4 cup grated Romano
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 pound ground chicken
- 1/4 cup olive oil
- 1 1/2 cups low-sodium chicken stock, hot
- 4 cups cherry tomatoes, halved
- 1/2 cup freshly grated Parmesan
- 8 ounces bocconcini mozzarella, halved
- 1/2 cup chopped fresh basil leaves