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Recipes
Zesty Remoulade Sauce
By allie5jones
Combine mayonnaise, sour cream, scallions, capers, mustard, relish and pepper in a small bowl
- 1/4 c. reduced-fat mayonnaise
- 2 tbsp. reduced-fat sour cream
- 2 scallions, finely chopped
- 2 tsp. chopped rinsed capers
- 1 tbsp. Dijon mustard
- 1 tbsp. sweet relish
- 1/4 tsp. freshly ground pepper
Lemon Aioli
By allie5jones
Stir together 3/4 cup mayonnaise and remaining ingredients
- 3/4 c. mayonnaise
- 2 garlic cloves, minced
- 1 tsp. grated lemon rind
- 1 tbsp. fresh lemon juice
- 1/4 tsp. salt
- 1/4 tsp. pepper
Roasted Red Onions
By allie5jones
Halve onions; toss in a large bowl with olive oil, paprika and pinches of salt and sugar
- 2 pounds unpeeled red onions
- 1/4 cup olive oil
- 1 tsp. sweek smoked paprika
- Pince each of sugar and salt
Apple Oatmeal
By allie5jones
Mix all ingredients into a greased slow cooker
- 2 c. milk
- 2 tbsp. honey
- 1 tbsp. butter
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 1 c. dry old fashioned oats
- 1 c. chopped apples
- 2 tbsp. brown sugar
Chicken Piccata
By allie5jones
1. Gently pound cutlets to even thickness (somewhat less than 1/2 inch)
- 8 chicken cutlets
- salt & freshly ground black pepper
- 1/2-1 cup flour
- 4 tablespoons vegetable oil
- 1/2 cup dry white wine
- 2 teaspoons garlic, minced
- 1 cup low sodium chicken broth
- 4 tablespoons fresh lemon juice
- 2 tablespoons capers, drained
- 4 tablespoons unsalted butter
- 8 thin fresh lemon slices
Spinach Salad
By allie5jones
First five ingredients toss together in a large bowl
- 8-10 oz. fresh spinach (one or two)
- 4 hard cooked eggs
- 1-6 oz. can water chestnuts, sliced
- 2 c. bean sprouts
- 1/2 lb. bacon, fried, drained, crumbled
- 1/2 c. oil
- 1/4 c. cider vinegar
- 1 med. onion chopped
- 1/2 c. sugar
- 2 tsp. Worcestershire
- 2 tsp. salt
- 1/3 c. catsup
Lime Cream Sauce
By allie5jones
Stir together 1 cup light sour cream and remaining ingredients in a small bowl
- 1 c. light sour cream
- 1 tbsp. lime zest
- 2 tbsp. fresh lime juice
- 1/2 tsp. salt
- 1/2 tsp. ground cumin
- 1/4 tsp. ground pepper
BLT Pasta
By allie5jones
Bring a pot of salted water to a boil for the pasta
- For garlic bread crumbs:
- 2 strips thick-sliced bacon, diced
- 1 cup grape tomatoes, halved
- 1/2 tsp sugar
- 1/2 cup leeks, thinly sliced
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 1 tsp red wine vinegar
- 1/4 tsp red pepper flakes
- 4 oz dry bucatini or spaghetti
- 1 cup fresh spinach leaves
- 1/4 tsp minced fresh thyme (or a pinch of dry thyme)
- 1 clove garlic
- 1 cup French bread, cubed (about one 1/2 inch thick slice)
- 1 T olive oil
- salt to taste
Vegetable Paella
By allie5jones
Preheat the oven to 450 degrees
- 8 vine-ripened plum tomatoes
- Kosher salt
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 small onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 1/2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon saffron threads
- 1 large bulb fennel, cut into 8 wedges
- 8 baby artichokes, trimmed and halved (see below)
- 1 large Japanese eggplant, cut into 2-inch pieces
- 4 ounces shiitake mushrooms, stemmed
- 2 cups dry white wine
- 2 1/2 cups short-grain paella rice
- 4 ounces haricots verts or string beans, halved if large
- 1/4 cup capers, drained
- 1/4 cup piquillo or roasted red peppers, cut into strips
- Chopped fresh parsley, for garnish (optional)
Toffee-Apple Dip
By allie5jones
Stir together all ingredients until well blended
- 1 (8-oz.) pkg. cream cheese, softened
- 1 (8-oz.) pkg. toffee bits
- 3/4 c. firmly packed light brown sugar
- 1/2 c. granulated sugar
- 1 tsp. vanilla extract