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Recipes
Ranch Dressing
By Valarie
Directions In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream and vinegar
- 3/4 cup lowfat buttermilk
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons white wine vinegar
- 1 tablespoon dried chives
- 1 tablespoon dried parsley flakes
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
Gnocchi with Chicken Ragu
By Valarie
In a heavy-bottomed Dutch oven, heat Olive Oil over medium-high heat
- Chicken Ragu
- 8 Whole Chicken Legs (skinless)
- 4 tablespoons Extra-Virgin Olive Oil
- 1 Red Onion (sliced)
- 1 Carrot (sliced)
- 1 Stalk Celery (sliced)
- 2 Cloves Garlic (thinly sliced)
- 1 bottle Red Wine (such as Chianti)
- 1 (28 ounce) can Whole San Marzano Tomatoes
- 3 cups Chicken Stock
- 1 ounce Dried Porcini Mushroom Pieces
- 1 block Parmigiano-Reggiano (rind reserved)
- Potato Gnocchi
- 2 pounds Russet Poatoes
- 2 1/2 cups All-Purpose Flour
- 2 large Eggs
- 1 teaspoon Kosher Salt
Grilled Halibut with Brown Butter-Citrus-au Poivre Vinaigrette
By Valarie
Heat a charcoal or gas grill to high
- Four 6-ounce halibut fillets
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- 1 stick (8 tablespoons) unsalted butter, cut into pieces
- 1 small shallot, thinly sliced
- Juice and 1 teaspoon zest from 1 orange, plus zest for garnish
- Juice and 1 teaspoon zest from 1 lemon, plus zest for garnish
- 1 teaspoon chopped fresh thyme, plus sprigs for garnish
Parmesan Baked Salmon or Firm Fish
By Valarie
Thaw fish, if frozen. Preheat oven to 450 degrees F
- 4 ounces fresh or frozen skinless salmon or other firm fish fillets, about 1 inch thick
- 1/4 cup light mayonnaise or salad dressing
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon snipped fresh chives or sliced green onion
- 1 teaspoon Worcestershire sauce for chicken
Cast-Iron Home Fries with Roasted Green Chiles, Cilantro, Green Onions, Radicchio, and Creamy Garlic Dressing
By Valarie
For the dressing: Whisk together the mayonnaise, vinegar, mustard, garlic in a bowl and season with salt and pepper
- Creamy Garlic Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons white wine vinegar
- 1 heaping tablespoon Dijon mustard
- 3 cloves garlic, smashed and chopped to a paste
- Kosher salt and freshly ground black pepper
- 2 poblano chiles, stemmed
- Canola oil
- Kosher salt and freshly ground black pepper
- 3 pounds russet potatoes, scrubbed
- 1 small head radicchio, halved and thinly sliced
- 1/4 cup fresh cilantro leaves, chopped
- 3 green onions, green and pale green parts thinly sliced
Shrimp and Jalapeno Nachos
By Valarie
Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy
- 1/2 cup sour cream
- 1/2 avocado, peeled and pitted
- 1/2 lemon, juiced
- 1 pound small Gulf shrimp (50 to 60 per pound), thawed and drained
- 1 tablespoon vegetable oil
- 1/4 teaspoon ground dried chipotle pepper
- salt and ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 50 large (restaurant-style) tortilla chips, or as needed
- 2 jalapeno peppers, seeded and very thinly sliced
- 3 1/2 cups shredded pepperjack cheese, or as needed
- 15 cherry tomatoes, sliced - or as needed
- 1/4 cup chopped fresh cilantro
Steamed Clams and Corn
By Valarie
Heat olive oil in a large pot
- 2 tablespoons extra-virgin olive oil
- 1 sliced shallot
- 1 sliced jalapeno chile
- 1/4 cup dry white wine
- 12 small littleneck clams (scrubbed well)
- 2 ears of corn (husked and sliced into 1/2-inch "coins")
- Fresh cilantro, for garnish
Shrimp Scampi
By Valarie
Boil water for the pasta and have it ready
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced or pressed
- 1/2 medium onion, finely diced
- 1 pound peeled and deveined large shrimp (16/20 count)
- 2 lemons, halved
- 1/2 cup white wine
- 4 dashes hot sauce (I used tabasco), or more to taste
- Salt and freshly ground black pepper
- 8 ounces angel hair pasta
- 1/2 cup grated Parmesan
- Minced fresh parsley, for topping
Chicken Cacciatore (Crockpot)
By Valarie
Spray crockpot with non-stick spray
- 1 medium onion, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 3 cloves garlic, minced
- 4-6 boneless, skinless chicken breasts
- 1 -(14 ounce can) Red Gold diced tomatoes (do not drain)
- 2 -(14 ounce cans) Red Gold crushed tomatoes (do not drain)
- 1/4 - 1/2 tsp crushed red pepper (or to taste)
- 2 tsp Italian seasoning
- Pepper
- Chopped fresh basil for garnish
- Cooked Pasta or Rice
Sicilian-Style Sweet and Sour Chicken
By Valarie
Heat 2 tablespoons olive oil, 2 turns of the pan, in a large Dutch oven over medium-high heat
- 1/4 cup olive oil, divided
- 8 pieces bone-in skin on chicken (1 4-5 pound bird cut up or tailor the white or dark meat mix per family preference)
- Salt and pepper
- 1/2 cup dry white wine
- 1 large red onion, chopped
- 2 to 3 ribs celery, chopped with leafy tops
- 2 carrots, chopped
- 3 medium white or yellow skinned potatoes, peeled and diced
- 4 large cloves garlic, sliced
- 1 small red chili minced or 1 teaspoon chili flakes
- 2 roasted red pepper, finely chopped
- 1 28-ounce can San Marzano tomatoes, hand crushed
- 1/2 cup large green olives, pitted and coarsely chopped
- 3 to 4 tablespoons drained capers in brine, such as Capote capers
- 1/4 cup red wine or sherry vinegar
- 2 tablespoons Acacia honey or light agave
- A handful of basil, torn
- A handful of parsley, chopped
- 1/4 cup toasted pine nuts or sliced almonds
- Crusty bread such as warm ciabatta, for mopping