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Recipes
Grilled Chicken and Fennel Kebabs with Tzatziki
By AllisonClayman
Begin by making your kebabs
- For the kebabs:
- 2 lb. boneless skinless chicken breasts, cut into cubes
- 2 bulbs fennel, top and bottom trimmed, then quartered
- 1 red onion, cut into large pieces
- 1 tbsp. coarse salt
- 1 tbsp. freshly ground black pepper
- 1 tbsp. dried oregano
- 2 tbsp. olive oil
- 2 tbsp. lemon juice
- 8 kebab skewers
- For the Tzatziki:
- 7 oz. Greek Yogurt (I used Fage 2%)
- 1 Kirby (or pickling) cucumber
- 2 cloves garlic
- 1 tsp. lemon juice
- 1 tsp. salt
Marinated Goat Cheese with Oven-Roasted Tomatoes
By AllisonClayman
Carefully unwrap the cheese so it retains its cylindrical shape
- 8-oz. cylinder goat cheese (chèvre), with a slightly creamy texture
- 1 cup Spanish or other olive oil, plus more for brushing
- Salt and freshly ground pepper, to taste
- 2 fresh thyme sprigs
- 12 plum tomatoes, quartered
- 2 garlic cloves, thinly sliced
- Fresh baguette slices or crostini for serving
Gingersnap Ice Cream Sandwiches
By AllisonClayman
Reminiscent of a childhood favorite, these ice cream sandwiches take on an adult air when made with chewy ginger co...
- 2 ounces (4 tablespoons) unsalted butter, softened
- 1/4 cup granulated sugar
- 2 tablespoons unsulfured molasses
- 1 large egg yolk
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 3 tablespoons sanding sugar, for sprinkling (optional)
- 1 pint butter-pecan ice cream, softened slightly
Rolling Fondant
By AllisonClayman
Directions Place gelatin and water in a small saucepan over low heat and melt it
- Ingredients
- 1 tablespoon gelatin
- 1/4 cup water
- 1/2 cup corn syrup
- 1 tablespoon vegetable oil
- 2 tablespoons shortening
- 8 cups confectioners' sugar, sifted
- Cornstarch, for dusting
Rocket Pops
By AllisonClayman
Combine dry cherry gelatin mix and 1/2 cup of the sugar in medium bowl
- 1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin
- 1 cup sugar, divided
- 2 cups boiling water, divided
- ice cubes
- 2 cups cold water, divided
- 1 pkg. (4-serving size) JELL-O Berry Blue Flavor Gelatin
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Surprise Cookies
By AllisonClayman
To stack cookies, wait until frosting dries, then place waxed paper in between the layers to keep the frosting from...
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 12 large marshmallows, cut in half horizontally
- Chocolate Frosting for Surprise Cookies
Cheese Flautas with Cilantro Pesto
By AllisonClayman
Heat 2 tablespoons olive oil in a saute pan over mediumlow
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 3/4 cup pepitas (green hulled pumpkin seeds)
- 1 cup loosely packed cilantro leaves, chopped
- Juice of 1 lime (about 2 tablespoons)
- Coarse salt and freshly ground pepper
- 8 corn tortillas (6-inch), softened by moistening and lightly toasting over a gas burner (turn with tongs)
- 2 cups (6 ounces) grated Monterey Jack cheese
- 1/4 cup peanut oil
Panko-Crusted Fish Sticks with Herb Dipping Sauce
By AllisonClayman
Sticking To It: To make fish sticks, cut tilapia fillets in half lengthwise down center line
- 1 large egg, lightly beaten
- coarse salt and ground pepper
- 2 cups panko
- 1 tablespoon Old Bay Seasoning
- 2 tablespoons olive oil
- 1 1/2 pounds tilapia fillets, cut into wide strips (see note, above)
- 1/2 cup light mayonnaise
- 1/4 cup fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 2 teaspoons prepared white horseradish
Calzones with Cheese, Sausage, and Roasted Red Peppers
By AllisonClayman
PreparationPour 1 1/2 cups warm water into large bowl
- 1 1/2 cups warm water (105�F to 115�F.)
- 1 envelope dry yeast
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 4 cups (about) all purpose flour
- 1 large red bell pepper
- 2 tablespoons olive oil
- 1 1/4 pounds red onions, sliced
- 4 sweet or spicy Italian sausages, casings removed
- 3 cups (packed) coarsely grated mozzarella cheese (about 12 ounces)
- 12 ounces ricotta cheese
- 4 teaspoons dried oregano
Hot and Crunchy Chicken Cones
By AllisonClayman
Directions Make the Mango Slaw: In a saucepan, combine the mango, jalapeños, vinegar, sugar, water and shallot
- Ingredients
- MANGO SLAW
- 1/2 cup diced mango
- 2 large jalapeños, seeded and chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons sugar
- 1 tablespoon water
- 1 small shallot, minced
- 1 cup mayonnaise
- 1/2 cup chopped cilantro
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh lime juice
- Salt and freshly ground pepper
- 7 cups shredded coleslaw mix
- CHICKEN CONES
- 3 cups cornflakes
- 6 tablespoons slivered almonds
- 6 tablespoons sesame seeds
- 6 tablespoons sugar
- 1 1/2 tablespoons crushed red pepper
- 1 1/2 tablespoons kosher salt
- 4 large eggs, lightly beaten
- 1/2 cup milk
- All-purpose flour, for dredging
- Six 5-ounce skinless, boneless chicken breast halves, sliced lengthwise 1 inch thick
- Vegetable oil, for frying
- Six 10-inch flour tortillas, warmed