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Recipes
Oh-So-Good Chicken
By Valarie
In a skillet, heat oil over medium heat
- 4 teaspoons olive oil
- 6 tablespoons sour cream
- 4 ounces shredded Cheddar cheese
- 2 cups fresh sliced mushrooms
- 1 (16 ounce) jar salsa
- 2 cups cooked white rice
- 8 ounces boneless chicken breast halves, cooked and diced
Pork Posole and Corn Bread Stew - Recipe.com
By Valarie
1. Sprinkle pork with 1/4 teaspoon each salt and pepper
- 3 pounds boneless pork shoulder, well trimmed and cut into 1-inch chunks
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon canola oil
- 4 large carrots, cut into 1/4-inch pieces
- 2 onions, chopped
- 2 tablespoons flour
- 3 teaspoons chili powder
- 1 teaspoon dried oregano
- 4 cloves garlic, minced
- 1 1/2 cups low-sodium chicken broth
- 1 box (8.5 ounces) corn muffin mix
- 2 eggs
- Zest of 1 lime
- 1 tablespoon lime juice
- 2 tablespoon plus 1 teaspoon chopped cilantro
- 1 can (15 ounces) white hominy, rinsed and drained
S'Mauros: Skillet S'Mores
By Valarie
Directions Preheat the broiler on high
- 3 tablespoons unsalted butter
- 1 cup walnuts, roughly chopped
- One 12-ounce bag mini chocolate chips
- 3 cups mini marshmallows
- Graham crackers, broken into squares, for dipping
Grilled Vegetable Pitas
By Valarie
If present, remove and discard mushroom stem
- 1 4 - ounce fresh portobello mushroom
- 1 tablespoon balsamic vinegar
- 1 teaspoon olive oil
- Dash salt
- Dash ground black pepper
- 1/4 of a medium yellow or red sweet pepper, stem and seeds removed
- 1/4 cup chopped tomato
- 1 large whole wheat pita bread round, halved crosswise
- 8 fresh spinach leaves
- 8 small fresh basil leaves
- 1/3 cup crumbled feta or goat cheese (chevre)
Pickled Brussels Sprouts
By Valarie
Place a large bowl of ice water next to the stove
- 2 pounds Brussels sprouts, halved or quartered (about 8 cups)
- 6 tablespoons sliced shallot
- 6 bay leaves
- 3 cups distilled white vinegar or cider vinegar
- 3 cups water
- 2 tablespoons plus 2 teaspoons sea salt
- 2 tablespoons sugar
Spicy Sweet Potato Fries
By Valarie
Directions Roast cut-side down on a baking sheet in a 425 oven until crisp, 30 minutes, turning once
- Toss 2 pounds sweet potatoes (cut into wedges) with
- 3 tablespoons olive oil,
- 1 1/2 teaspoons each brown sugar and salt,
- 1/4 teaspoon each cumin and chili powder,
- and a pinch of cayenne.
OREO BITES
By Valarie
Place cookies in a food processor and pulse until completely crushed
- 1 (14.3 ounce) package Oreo cookies
- 1 (8 ounce) package cream cheese, softened
- 3 (4 ounce) white chocolate cookies ‘n cream candy bars
- 2 (1.55 ounce) milk chocolate bars
Daphne Oz's King of Greens Salad
By Valarie
step 1 ingredients 1 large bunch Black Kale (leaves torn into bite size pieces) Salt and Pepper 1/4 cup Oli...
- 1 large bunch Black Kale (leaves torn into bite size pieces)
- 1/4 cup Olive Oil
- 1-2 Lemons
- 1/3 cup Currants
- 1/3 cup Pine Nuts (toasted)
- 1/4 cup Pecorino (grated)
- 1 teaspoon Red Chili Flakes
- Salt and Pepper
Potato Vegetable Pancakes
By Valarie
Set up a bowl of cold, salted water
- Salt
- 4 medium Russet potatoes, grated into shoestring potatoes on a Borner grater
- 1 small onion
- 1 large carrot, peeled
- 2 to 3 tablespoons fresh horseradish root, peeled
- 2 cloves garlic
- 24/7 Seasoning or your favorite seasoning blend, to taste
- Salt and pepper
- 1 large egg
- 3 tablespoons matzo meal or flour
- Canola oil, for frying
- 1 1/2 cups sour cream
- 1/4 cup dill and chives, combined
- Unsweetened organic apple sauce, homemade or store-bought
Mushroom Lovers Polenta-Topped Shepherd's Pie
By Valarie
Place dried porcini in a small pot and cover with stock
- For the Mushroom Filling:
- A fat handful of dried porcini mushrooms
- 2 cups chicken or vegetable stock
- 1/4 cup olive oil
- 8 large portobello mushroom caps, wiped, stemmed, gills lightly scraped and chopped into 3/4-inch dice
- 2 carrots, chopped
- 2 ribs celery from heart with leafy tops, chopped
- 1 large onion, chopped
- 2 large shallots, chopped
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme, chopped
- 1 bay leaf
- Salt and pepper
- 2 tablespoons tomato paste
- 3/4 cup marsala or white wine
- 1 cup whole milk
- For the Polenta:
- 2 cups chicken or vegetable stock
- 1 cup whole milk
- 1 cup quick-cooking polenta
- 2 tablespoons butter
- Salt and pepper
- Freshly grated nutmeg, to taste
- 1 cup grated Parmigiano-Reggiano cheese, a couple of handfuls