Holly Clegg recipes

4:35 PM, Oct 19, 2010   |    comments
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Salmon Marsala

Looking to impress, but no time to cook? Salmon with Marsala wine and mushrooms have a sophisticated earthly flavor in this easy recipe.

Makes 4 servings

- 1 tablespoons olive oil

- 1 onion, thinly sliced

- 1 teaspoon minced garlic

- 1/2 pound sliced mushrooms

- 4 (4-ounce) skinless salmon fillets

- 1/3 cup Marsala wine or cooking wine

- 3/4 cup fat-free chicken broth

- 3 teaspoons cornstarch

1. In large nonstick skillet, heat oil and sauté onion, garlic, and mushrooms until tender.

2. Add salmon to skillet, cooking 4 minutes, turn onto other side. Meanwhile, in small bowl, mix together wine, broth and cornstarch.

3. When salmon is almost done, add wine mixture to the salmon. Stir gently, as mixture thickens quickly.

Pull Apart Bread

This amazing buttery tasting bread will quickly become the talk of the meal. It takes minutes to make and every time I serve this bread, people go crazy about my homemade pull apart bread.

Makes 12-16 servings

- 3 tablespoons butter, melted

- 3 (8-ounce) cans reduced-fat crescent rolls

1. Preheat oven 375°F.

2. Pour butter into bottom of nonstick Bundt pan. Unroll crescent rolls into four rectangles (two triangular shapes) and roll up (like cigar). Layer on top the butter overlapping the rolls.

3. Bake 19-23 minutes or until top is golden brown. Immediately invert onto serving plate.

Easy Chocolate Truffles Dipped in White Chocolate

Close your eyes for this bite of ecstasy-only three ingredients using your favorite familiar chocolate cookie. Make ahead and enjoy this rich and satisfying treat.

- 1 (1 pound 2-ounce) package chocolate sandwich cookies

- 1 (8-ounce) package reduced-fat cream cheese

- 1 cup white chocolate chips

1. In food processor, combine chocolate sandwich cookies and cream cheese, pulsing until mixture forms a ball. Shape mixture into 1-inch balls and place on baking sheet lined with wax paper. Refrigerate 1 hour.

2. In microwave-safe dish, microwave white chocolate chips for one minute, remove and stir until melted and creamy. Dip top of each ball in white chocolate and return to wax paper. Refrigerate until white chocolate hardens.

Makes 4 1/2 dozen truffles

Spicy Advice: Once truffles are hardened, can transfer to resealable plastic bag. Keep refrigerated.

For more information visit: www.hollyclegg.com  

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