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Recipes
Potato Skillet
By Valarie
Place bacon in a large, deep skillet
- 4 slices bacon
- 2 peeled and diced potatoes
- 1/8 teaspoon garlic salt
- 1/8 teaspoon seasoning salt
- 1/8 teaspoon black pepper
- 3 eggs, beaten
- 1/4 cup shredded Cheddar cheese
Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers
By Valarie
Preheat oven to 350 degrees F (175 degrees C)
- 6 (4 ounce) bone-in chicken thighs with skin
- 1 tablespoon ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 18 cherry peppers in brine (such as Peppadew®)
- 6 ounces fresh Italian sausage
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 pinch salt
- 4 cloves garlic, crushed
- 1 tablespoon herbes de Provence
- 1/2 teaspoon crushed red pepper flakes
- 1 cup sliced pepperoncini peppers, with liquid
- 2 cups chicken stock
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup pitted kalamata olives
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh marjoram
Italian Seafood Salad
By Valarie
Fill a large pot with 3 quarts of water and add the Old Bay seasoning and 1 tablespoon of salt
- 1 tablespoon Old Bay seasoning
- Kosher salt
- 1 1/2 pounds (16- to 20-count) peeled and deveined shrimp
- 1 1/2 cups dry white wine
- 1 pound sea scallops, halved crosswise
- 1 pound cleaned fresh calamari, sliced crosswise in 1/2-inch-thick rings
- 2 pounds fresh mussels
- 1/2 cup good olive oil
- 4 teaspoons minced garlic (4 cloves)
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 3 plum tomatoes, seeds and pulp removed and medium-diced
- 1/3 cup limoncello liqueur
- Grated zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- Freshly ground black pepper
- 1 small fennel bulb, trimmed, cored, and thinly sliced crosswise
- 1/2 cup fresh flat-leaf parsley leaves, lightly packed
- 2 lemons
Spicy Broccoli and Cauliflower Gratin by Clinton Kelly
By Valarie
step 1 ingredients Olive Oil 1 medium Yellow Onion (diced) 1 tablespoon Chili Powder Salt instruction...
- Olive Oil
- 1 medium Yellow Onion (diced)
- 1 tablespoon Chili Powder
- Salt
- 1/2 Cup Unsalted Butter (divided; plus more as needed)
- 4 tablespoons All-Purpose Flour
- 1 cup Milk
- 1 cup Heavy Cream
- 1/2 pound Gruyere Cheese (shredded)
- 1/2 pound Cheddar Cheese (shredded)
- 1/4 cup freshly grated Parmesan Cheese
- freshly cracked Black Pepper
- 1 head Broccoli (chopped)
- 1 head Cauliflower (chopped)
- 1 1/2 cups Breadcrumbs (1/2-1 inch cubes)
- Salt
- freshly cracked Black Pepper
- Red Chili Flake
Spicy Beef with Shrimp & Bok Choy
By Valarie
Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved
- 1/4 cup Shao Hsing rice wine, (see Ingredient note)
- 1 1/2 tablespoons oyster-flavored sauce
- 2 teaspoons cornstarch
- 4 teaspoons canola oil, divided
- 3/4 pound sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
- 1/4-1/2 teaspoon crushed red pepper
- 10 raw shrimp, (21-25 per pound), peeled, deveined and chopped
- 1 pound bok choy, preferably baby bok choy, trimmed and sliced into 1-inch pieces
Mario Batali's Stuffed Acorn Squash
By Valarie
step 1 ingredients instructions Preheat oven to 425 F
- 3 Medium Acorn Squash
- 1/2 Cup Extra virgin olive oil
- 1 1/2 Cup Chopped Scallions (2 bunches; whites and about 2 inches of the greens)
- 4 Garlic cloves thinly sliced
- 1 Large Bunch Greens leaves chopped into 1/4-inch-wide ribbons (about 8 cups)
- 2 tablespoon Tomato Paste
- 1 Cup Coarse Dry Breadcrumbs such as Panko
- 1/2 Cup Grated Parmigiano-Reggiano
- Salt and freshly ground pepper to taste
Balsamic Bruschetta
By Valarie
In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic
- 8 roma (plum) tomatoes, diced
- 1/3 cup chopped fresh basil
- 1/4 cup shredded Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 loaf French bread, toasted and sliced
Breakfast Burritos - Recipe.com
By Valarie
1. Stack tortillas and wrap in foil; heat in a 350 degrees F oven for 10 minutes until heated through
- 6 10 inches flour or whole wheat flour tortillas
- 1 tablespoon butter or margarine
- 1 cup refrigerated shredded southwestern-style or plain hash brown potatoes
- 1/2 cup cooked breakfast sausage, bulk pork sausage, cooked bulk turkey sausage, diced Canadian-style bacon or diced cooked ham
- 2 slices bacon, crisp-cooked, drained and crumbled
- 6 eggs
- 1/3 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder or freshly ground black pepper
- 1 tablespoon butter or margarine
- 1/4 cup chopped onion
- 1/4 cup finely chopped green or red sweet pepper
- 1 4 1/2 ounce can diced green chile peppers, drained
- 3/4 cup crumbled queso fresco, shredded Monterey Jack cheese or shredded cheddar cheese (3 ounces)
- 1/3 cup sour cream
- 1/3 cup red and/or green chunky salsa
- Snipped fresh cilantro (optional)
- Red and/or green chunky salsa (optional)
Lemon Blossoms
By Valarie
Preheat the oven to 350 degrees F
- 18 1/2-ounce package yellow cake mix
- 3 1/2-ounce package instant lemon pudding mix
- 4 large eggs
- 3/4 cup vegetable oil
- 4 cups confectioners' sugar
- 1/3 cup fresh lemon juice
- 1 lemon, zested
- 3 tablespoons vegetable oil
- 3 tablespoons water
Easy Chicken Mole
By Valarie
To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes
- 5 pasilla chiles, stemmed and seeded
- 2 tablespoons olive oil
- 2 cups chopped onions
- 2 cloves garlic, minced
- 5 1/2 ounces Mexican chocolate, such as Ibarra, chopped
- 1 3/4 cups chicken broth
- 3 tablespoons smooth peanut butter
- 1 tablespoon sugar
- 1 teaspoon crumbled dried oregano
- 2 corn tostadas, torn into pieces
- Salt and freshly ground black pepper
- 1 rotisserie chicken, cut into 6 pieces