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Recipes
Spanakopita
By Valarie
1-Preheat oven to 350 degrees F
- 10 oz. Frozen Spinach
- 1 large onion, chopped
- 1 bunch green onions, chopped
- 2 cloves garlic, minced
- 1/2 cup chopped fresh parsley
- 4 eggs
- 1 cup crumbled feta cheese
- 18-20 Phyllo sheets
- 1/4 cup olive oil
- 3 tbsp butter
Garlic Knot
By Valarie
Yields: 4-6 as a snack Preheat oven to 400ºF
- Nonstick cooking spray
- 4 tablespoons butter
- 2 cloves garlic, finely chopped
- 1 pound store-bought pizza dough, cut into 1-inch balls
- 2 tablespoons finely chopped rosemary
- Coarse ground sea salt
- Black pepper
- 1 cup shredded provolone
- 1 cup grated Parmesan
- Tomato sauce, homemade or store-bought, for dipping
Tzatziki Sauce
By Valarie
Great with fried zucchini
- 1/2 cup plain Greek yogurt
- 2 tablespoons seeded, diced cucumbers
- 1 teaspoon minced fresh mint
- 1 teaspoon red wine vinegar
- Pinch kosher salt
- 1 clove garlic, minced
California Fish Tacos
By Valarie
Stir together the lime juice, oil, chili powder, coriander, and salt in a cup
- 1 Tbsp unsweetened lime juice
- 2 tsp olive oil
- 3/4 tsp chili powder
- 3/4 tsp ground coriander
- 1/4 tsp table salt
- 3 fillet(s) uncooked snapper fillet(s), (1/4-pound each)
- 2 cup(s) (shredded) cooked green cabbage, thinly sliced
- 2 medium uncooked scallion(s), thinly sliced
- 1/2 cup(s) (sliced) uncooked red onion(s), finely chopped
- 1/3 cup(s) cilantro, coarsely chopped
- 8 item(s) corn tortilla(s), (6-inch each) warmed
Crab Dip
By Valarie
1 Preheat oven to 375°F
- 16 ounces Cream Cheese
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- Juice of 1/2 a lemon
- 1 cup Italian Blend Cheeses (Pecorino Romano & Parmigiano-Reggiano); grated or shredded
- 1/4 cup White Cooking Wine
- 1 tablespoon Worcestershire Sauce
- Drizzle Olive Oil
- 1 pound Lump crabmeat
- 1/4 cup Shredded Mozzarella Cheese
- French Baguette; sliced and lightly toasted
Peppercorn Roasted Beef Tenderloin
By Valarie
Preheat the oven to 475 degrees F
- 1 whole beef tenderloin, trimmed of all visible fat
- Kosher salt
- 2 teaspoons sugar
- 1/2 cup tri-color peppercorns, crushed with a rolling pin
- 1 stick butter
- 2 cloves garlic, crushed
Pan Roasted Brussels Sprouts with Bacon
By Valarie
Directions Cook bacon in a large skillet over medium-high heat until crispy
- 4 strips thick-cut bacon
- 2 tablespoons butter
- 1 pound Brussels sprouts, halved
- 1/2 large onion, chopped
- Salt and freshly ground black pepper
Chicken Spaghetti
By Valarie
Place the chicken into a medium pot of water and bring to a rolling boil over medium-high heat
- 1 whole chicken, cut up, or 8 chicken thighs
- 1 pound thin spaghetti, broken into 2-inch pieces
- 2 cans cream of mushroom soup
- 2 1/2 cups grated sharp Cheddar
- 1/4 cup finely diced green bell peppers
- 1/4 cup finely diced red bell peppers
- 1 teaspoon seasoned salt
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 medium onion, finely diced
- Salt and freshly ground black pepper
Bacon Bark by Sunny
By Valarie
Yields: 6-8 Preparation Preheat oven to 350ºF
- Share:
- For the nuts:
- 1 cup pecan halves, about half gently chopped (do not buy them pre-chopped, you want bigger chunks)
- 1 cup walnut halves, about half gently chopped (do not buy them pre-chopped, you want bigger chunks)
- 2 tablespoons maple syrup
- 1/4 cup light brown sugar
- 1/2 teaspoon hot Hungarian paprika
- 1 teaspoon pumpkin pie spice
- Salt and freshly ground black pepper
- For the bacon:
- 6 strips center-cut bacon, sliced or cut with scissors into 1-inch pieces
- 1/4 cup light brown sugar
- Zest of 1 lemon (using a rasp or Microplane)
- 1/2 teaspoon hot Hungarian paprika
- Salt and freshly ground black pepper
Linguine with Shrimp Scampi
By Valarie
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 ...
- Vegetable oil
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes