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Recipes
Homemade Granola
By Valarie
Preheat the oven to 250 degrees F
- 5 cups old-fashioned rolled oats
- 2 cups pecans, coarsely chopped
- 1 cup sunflower seeds
- 1 cup peanuts, chopped
- 3/4 cup packed light brown sugar
- 1/2 cup honey
- 1/4 cup coconut oil, melted
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
- 1/2 cup golden raisins
- 1/2 cup dried cranberries
- 1/2 cup unsweetened coconut
Chicken Piccata with Capers
By Valarie
Elisa Bosley, Cooking Light SEPTEMBER 2006
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour (about 1 ounce)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- 2 tablespoons capers
- 2 teaspoons minced fresh garlic
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups hot cooked spaghetti (about 8 ounces uncooked)
- 2 tablespoons chopped fresh flat-leaf parsley
Coconut Impossible Pie
By Valarie
Put all ingredients into a blender and blend for 1 minute
- 2 cups milk
- 3/4 stick of butter
- 1 cup coconut flakes
- 4 eggs
- 3/4 cup sugar
- 1/2 cup flour
- 1 1/2 tsp vanilla
Low Country Boil
By Valarie
Fill a 2 1/2- to 3-gallon stockpot half full with water and bring to a boil
- Quarter of 8-ounce bottle concentrated Louisiana-style shrimp and crab boil seasoning, such as Zatarain's Liquid
- 3 pounds medium red potatoes
- 1 1/2 medium sweet onions, such as Vidalia, peeled
- 1 1/4 pounds cured, smoked pork sausage links, cut into 3-inch pieces
- Four 8-inch ears corn, shucked and cut in half
- 1 1/2 pounds raw medium shrimp, peel on
Orange-Glazed Salmon Fillets with Rosemary
By Valarie
Barbara Lauterbach, Cooking Light APRIL 2009
- 4 (6-ounce) salmon fillets (1 inch thick)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 2 tablespoons minced shallots
- 1/4 cup dry white wine
- 1/2 teaspoon chopped fresh rosemary
- 3/4 cup fresh orange juice (about 2 oranges)
- 1 tablespoon maple syrup
Crescent-Wrapped Brie
By Valarie
1 Heat oven to 350°F. 2 If using crescent rolls: Unroll dough; separate crosswise into 2 sections
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 round (8 oz) Brie cheese
- 1 egg, beaten
Buffalo Chicken Dip
By Valarie
Preheat the oven to 375 degrees F
- 1 cup chopped celery
- 1/2 cup shredded Cheddar
- 1/2 cup Buffalo hot sauce, such as Frank's Redhot
- 1/4 cup chopped green onions
- 1/4 cup plain yogurt
- 1 rotisserie chicken, shredded (sometimes 2 chickens if they are small)
- 1/2 dry packet or 2 tablespoons ranch seasoning
- Serving suggestions: chips, celery sticks, carrot sticks and radishes
Antipasti Stuffed Chicken
By Valarie
Position a rack in the center of the oven and preheat the oven to 450 degrees F
- Vegetable oil cooking spray
- 1/2 cup red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon ground fennel seed
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 large clove garlic, minced
- 1 cup extra-virgin olive oil
- 6 slices Genoa salami (2 ounces), chopped
- 4 thin slices prosciutto, chopped
- 4 slices provolone cheese (4 ounces), chopped
- 4 large pepperoncini, stemmed, chopped
- 4 oil-packed sundried tomato halves, chopped
- Four 6-ounce boneless, skinless chicken breasts
- 4 cups baby arugula (about 4 ounces), lightly packed
Best Italian Sausage Soup
By Valarie
In a large pot, cook sausage over medium heat until brown
- 1 1/2 pounds sweet Italian sausage
- 2 cloves garlic, minced
- 2 small onions, chopped
- 2 (16 ounce) cans whole peeled tomatoes
- 1 1/4 cups dry red wine
- 5 cups beef broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 zucchini, sliced
- 1 green bell pepper, chopped
- 3 tablespoons chopped fresh parsley
- 1 (16 ounce) package spinach fettuccine pasta
- salt and pepper to taste
Five-Minute Fudge Wreath
By Valarie
Recipe courtesy Rachael Ray
- 1 (12-ounce) bag semisweet chocolate morsels
- 9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (8-ounce) can walnut halves
- 1/2 cup (a couple of handfuls) currants
- 8-inch cake pan, lightly greased with softened butter
- Candied cherries, red and green, for garnish, optional