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Recipes
Tomato-Rubbed Bread
By AllisonClayman
Prepare a fire in a charcoal grill, preheat a gas grill to high or preheat a broiler
- 1 ciabatta or 8 slices coarse country white bread, preferably sourdough, about 1⁄2 lb. total
- 4 garlic cloves, halved (optional)
- 4 small, ripe tomatoes, about 1⁄3 lb. total
- Extra-virgin olive oil for drizzling
- Salt, to taste
Spinach-and-Brie Chicken with Tomato Orzo
By AllisonClayman
Basic chicken breasts become truly company-worthy (and doubly delicious) with a cheesy spinach stuffing
- Coarse salt and ground pepper
- 8 thin chicken cutlets (1 1/2 pounds total)
- 2 tablespoons Dijon mustard
- 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
- 4 ounces Brie cheese, cut into 8 slices
- 1 cup orzo
- 2 plum tomatoes, cored and chopped
- 1/4 cup chopped fresh parsley
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
Chicken Piccata
By AllisonClayman
This recipe is from "Martha Stewart's Cooking School
- 1/4 cup all-purpose flour
- Coarse salt and freshly ground pepper
- 4 chicken cutlets, about 1/4-inch thick
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 tablespoons dry white wine
- 3 tablespoons fresh lemon juice
- 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again
- 1 tablespoon chopped fresh flat-leaf parsley
Grilled Chicken with Cucumber, Radish, and Cherry Tomato Relish
By AllisonClayman
Grilled chicken is a summer staple, and here's a welcome new accompaniment
- 1/4 cup white-wine vinegar, plus more to taste
- 1/4 cup water
- 1 teaspoon sugar
- 2 garlic cloves, smashed
- 1 small jalapeno chile, stem, ribs, and seeds removed (optional), quartered
- Coarse salt and freshly ground pepper
- 1 English cucumber (12 ounces), peeled, seeded, and cut into 1/4-inch dice
- 5 radishes, very thinly sliced
- 8 ounces cherry tomatoes, halved, or quartered if large
- 1 small red onion, cut into 1/4-inch dice
- 6 boneless, skinless chicken breast halves (2 pounds)
- Vegetable oil, for grill
- 1 cup fresh mint, torn into 1/2-inch pieces, plus sprigs for garnish
Tomato Mascarpone Pasta
By AllisonClayman
Preparation Instructions 1
- Ingredients
- 1 whole Onion
- 5 cloves Garlic
- 1 Tablespoon Olive Oil
- 2 pinches Salt To Taste
- 1 pinch Pepper To Taste
- 1 can (28 Oz. Size) Diced Tomatoes
- 2 teaspoons Italian Seasoning
- 1/3 cups Red Wine
- 1 pound Spaghetti
- 5 ounces, weight Mascarpone
- 1 bunch Fresh Basil, Minced, To Serve
- 1 cup Parmesan Curls, To Serve
Rosemary Fried Chicken
By AllisonClayman
Grab a blanket, head outside, and savor our easiest fried chicken yet
- 8 chicken legs and 8 chicken thighs (about 3 1/2 pounds total)
- 2 cups low-fat buttermilk
- Coarse salt and ground pepper
- 3 cups all-purpose flour
- 2 tablespoons sweet paprika
- 1 tablespoon finely chopped fresh rosemary leaves, plus 4 sprigs
- 2 cups vegetable oil, such as safflower
Peanut Butter Buckeyes
By AllisonClayman
Preparation 1. Line a large tray or baking sheet with wax paper
- Ingredients
- 1 (2-pound) bag confectioners' sugar
- 3 cups creamy peanut butter
- 3/4 cup butter, softened
- 1 (7-ounce) tub dipping chocolate, melted according to package directions
Strawberry Frozen Yogurt
By AllisonClayman
Directions A full 24 hours before you make your frozen yogurt, place your ice cream maker insert into the freezer
- Ingredients
- 4 cups strawberries, hulled and chopped
- 3/4 cup sugar
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon rum
- 1 vanilla bean, halved lengthwise and seeds scraped
- 1 cup plain whole-milk Greek yogurt
Glazed Pork Tenderloin with Pineapple
By AllisonClayman
1. Heat broiler. Place pineapple slices on a foil-lined baking sheet
- Quick Ginger Sauce:
- 4 slices (1/2 inch thick) fresh pineapple
- 3 Tbs dark hoisin sauce
- 2 tsp grated peeled fresh ginger
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 1 1/2 lbs pork tenderloin, trimmed
- coarse salt and ground pepper
- 2 Tbs each dark hoisin sauce and pineapple juice
- 2 tsp grated peeled fresh ginger
- 1 tsp soy sauce
- ground pepper
Chicken Paillards with Lemon-Butter Sauce
By AllisonClayman
Before making this dish, read our handy instructions on how to make chicken paillards
- 4 chicken paillards (from 2 breast halves)
- Salt and pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon plus 2 to 3 tablespoons unsalted butter
- 1/4 cup minced or sliced shallot
- Segments and juice of 2 lemons
- 3/4 cup low-sodium chicken stock