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Recipes
Orzo with Roasted Vegetables
By Valarie
Preheat the oven to 425 degrees F
- 1 small eggplant, peeled and 3/4-inch diced
- 1 red bell pepper, 1-inch diced
- 1 yellow bell pepper, 1-inch diced
- 1 red onion, peeled and 1-inch diced
- 2 garlic cloves, minced
- 1/3 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound orzo or rice-shaped pasta
- 1/3 cup freshly squeezed lemon juice (2 lemons)
- 1/3 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 scallions, minced (white and green parts)
- 1/4 cup pignolis (pine nuts), toasted
- 3/4 pound good feta, 1/2-inch diced (not crumbled)
- 15 fresh basil leaves, cut into julienne
Oven Roasted Green Beans
By Valarie
Preheat the oven to 425 degrees F
- 1 1/2 pounds green beans
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Lamb Ragu with Pasta by Nigella Lawson
By Valarie
Yields: 4 Heat the oil in a wide pan on the stove
- 2 tablespoons garlic-infused oil
- 2 small onions or 1 large onion
- 1 1/2 teaspoons dried mint
- 2 teaspoons dried oregano
- 1 teaspoon dried chili flakes or crushed chili
- 1 1/2 pounds ground lamb
- 2 tablespoons red currant jelly
- 2 tablespoons Worcestershire sauce
- 3 small cans chopped tomatoes
- Pinch Kosher salt
- 2 cups water
- 2 cups macaroni
- Fresh chopped mint and parsley to sprinkle over, optional
Baked Slow Cooker Chicken
By Valarie
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker
- 1 (2 to 3 pound) whole chicken
- salt and pepper to taste
- 1 teaspoon paprika
Iced Berries with Limoncello White Chocolate Sauce
By Valarie
Put the heavy cream and 2 tablespoons of the limoncello in a small saucepan, and heat it until just about to come t...
- 1 cup heavy cream
- 1/4 cup limoncello (lemon liqueur)
- 7 ounces white chocolate, finely chopped
- 1 pound frozen mixed berries (unthawed)
Slow Cooker Doritos Casserole - The Magical Slow CookerThe Magical Slow Cooker
By Valarie
1.Add the chicken breasts, and enchilada sauce to your slow cooker
- (1) 28 ounce can Red Enchilada Sauce
- 1 pound boneless skinless chicken breasts
- 1 cup Sour Cream
- 8 ounces Monterey Jack Cheese (note- half goes in the casserole, half on top)
- (1) 11 ounce bag Nacho Cheese Doritos, crushed (save 1/2 cup for topping)
- 2.5 ounce can olives
Lemon Yogurt Cake
By Valarie
Preheat the oven to 350 degrees F
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 1/3 cups sugar, divided
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- 1 cup confectioners' sugar
- 2 tablespoons freshly squeezed lemon juice
Chocolate and Peanut Butter Volcano Cake
By Valarie
For the cream cheese mixture: Beat the cream cheese, butter, peanut butter and confectioners' sugar together with a...
- 8 ounces softened cream cheese
- 1 stick butter, at room temperature
- 1/2 cup creamy peanut butter
- 2 cups confectioners' sugar
- Nonstick cooking spray
- One 18.25-ounce box white cake mix
- 2 cups whole milk
- 3/4 cup vegetable oil
- 4 whole eggs
- 2 cups chopped peanut butter cups
- 2 cups chopped roasted and salted peanuts
- 1 stick butter
- 1/4 cup cocoa powder
- 1/2 cup milk
- 1 1/2 cups confectioners' sugar
- 1 teaspoon pure vanilla extract
Haricots Verts with Almonds, Ricotta Salata and Orange-Honey Dressing
By Valarie
Bring a large pot of salted water to a boil over high heat
- 1 pound haricots verts (French green beans), trimmed
- Kosher salt and freshly ground black pepper
- 2 tablespoons orange juice plus 1 teaspoon zest
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1/4 cup extra-virgin olive oil
- 1/4 cup sliced almonds, lightly toasted
- 2 ounces ricotta salata, grated
Slow-Cooked North Carolina Pulled Pord by Bobby Deen
By Valarie
In a large bowl, stir together the salt, garlic powder and black pepper
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1 boneless pork shoulder (5 pounds), patted dry
- 2 cups of apple cider vinegar
- 2/3 cup of ketchup
- 2 tablespoons dark brown sugar
- 2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons dry mustard
- 1 tablespoon chili powder
- 1/4 cayenne pepper