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Recipes
Shrimp with Grilled Lemon and Mint
By Valarie
1 Heat your grill to medium-high heat
- Pantry:
- 1/4 cup Sherry Vinegar
- 1/2 cup + 1 tablespoon Olive Oil
- Salt
- Red Chile Flakes
- 1/2 teaspoon Coriander
- toasted and ground
- :
- 1 pound Shrimp
- peeled and deveined
- 2 Lemons
- halved
- 2 cloves Garlic
- minced
- 1/4 cup Mint Leaves
- torn
- 1 cup julienned Snow Peas
Baby Elephant Ears
By Valarie
Heat oven to 375°F. Place two 12-inch squares waxed paper on work surface
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 1/4 cup butter, melted
Roasted Veggie Pasta
By Valarie
Preheat oven to 350 degrees F (175 degrees C)
- 1/4 pound fresh asparagus
- 2 red bell pepper, sliced
- 1/4 pound crimini mushrooms, sliced
- 10 cloves roasted garlic, chopped
- 1/2 tomato, quartered
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh oregano
- 2 tablespoons olive oil
- 8 ounces dry fettuccini noodles
- 1/4 cup grated Parmesan cheese
- 2 tablespoons tapenade
Sesame-Lime Shrimp Salad with Lettuce Wraps
By Valarie
Mix the honey, soy, lime juice and oils in a medium bowl
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 lime, juiced
- 1 tablespoon vegetable oil
- 2 teaspoons sesame oil
- 1/4 seedless cucumber, peeled and chopped
- 1 pound cooked medium shrimp, tails removed
- Salt
- 1 tablespoon toasted sesame seeds
- 1/2 head iceberg lettuce, cut into wedges
Michael Symon's Yia Yia's Sunday Sauce
By Valarie
Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat
- 1/4 cup olive oil
- 1 large spanish onion (finely diced)
- 6 garlic cloves (sliced)
- 1 tablespoon kosher salt (or more to taste)
- 2 28-oz cans San Marzano tomatoes (with their juice)
- 1 cup dry white wine
- 2 pounds meaty beef bones
- 1 bay leaf
- 1 tablespoon fresh oregano leaves
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon crushed red pepper flakes (optional)
Charleston Cheese Dip
By Valarie
Preheat the oven to 350 degrees F
- 1/2 cup mayonnaise
- One 8-ounce package cream cheese, softened
- 1 cup grated sharp Cheddar cheese
- 1/2 cup grated Monterey Jack cheese
- 2 green onions, finely chopped
- 1 dash cayenne pepper
- 8 butter crackers, crushed, such as Ritz
- 8 slices bacon, cooked and crumbled
- Corn chips, crackers or bagel chips, for serving
Beef Taco Foldovers
By Valarie
1 Heat oven to 375°F. In 10-inch skillet, cook beef and onion over medium-high heat until beef is brown; drain
- 1/2 lb lean (at least 80%) ground beef
- 1/4 cup chopped onion
- 1/2 cup black beans, drained (from 15-oz can)
- 1 can (8 oz) tomato sauce
- 1 tablespoon Old El Paso® taco seasoning mix (from 1 oz package)
- 1 can (10.2 oz) Pillsbury® Grands!® flaky layers refrigerated original biscuits
- 1 cup shredded Cheddar cheese (4 oz)
- 5 tablespoons Old El Paso® salsa
- 5 tablespoons sour cream
- Sliced green onions, if desired
- Lettuce, if desired
Mandarin Orange Segments
By Valarie
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- 2 cups
- Mandarin Orange Segments
- 2 2
- Large Avocados
- 1/2 1/2
- Small Red Onion, thinly sliced
- 1/2 1/2
- Large Jicama, peeled, medium dice, about 3 cups
- 1/4 cup
- Key Lime Juice
- 2 Tbsp
- Mandarin Orange Juice
- 1 Tbsp
- Extra Virgin Olive Oil
- 1 Tbsp
- Chopped Cilantro
- 1/4 tsp
- Sea Salt
- 1/4 tsp
- Ancho or Pasilla Chili Powder
Chocolate Honey Almond Tartlets
By Valarie
Directions Preheat the oven to 350 degrees F
- 5 graham crackers (2 3/4 ounces)
- 1 tablespoon slivered almonds
- 2 tablespoons (1 ounce) unsalted butter, cut into 1/2-inch pieces, room temperature
- 1/3 cup heavy cream
- 2 tablespoons honey
- 1 cup (5 ounces) semi-sweet chocolate chips, such as Ghirardelli
Mojo Cuban Sandwich
By Valarie
For the mojo marinade: Trim the pork shoulder, removing any excess fat, and tie
- 1 boneless pork shoulder (2 to 3 pounds)
- 1 1/2 cups fresh orange juice
- 1/2 cup fresh lime juice
- Zest of 1 lime
- Zest of 1 orange
- 3 tablespoons finely chopped fresh oregano
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons finely minced garlic
- 2 teaspoons cumin
- 1 cup olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil
- 4 cups low-sodium chicken stock
- 2 bay leaves
- 1 sweet onion, rough chopped, medium/large size pieces
- Four 6-inch loaves Cuban bread
- 1/3 cup Dijon mustard
- 4 pickles, thinly sliced (about 20 slices)
- 12 ounces shaved deli ham
- 8 slices Swiss cheese
- 4 tablespoons olive oil
- Special equipment: bamboo skewers