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Recipes
Caramelized Onion, Spinach and Gruyere Cheese Strata with Sauteed Cherry Tomatoes
By Valarie
For the strata: Preheat the oven to 325 degrees F
- 6 cups cubed day-old French bread, with crust
- 2 tablespoons unsalted butter, plus more for greasing
- 1 tablespoon canola oil
- 2 large Spanish onions, halved and thinly sliced
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
- One 10-ounce box frozen chopped spinach, thawed and squeezed dry
- 10 large eggs
- 2 cups grated aged gruyere cheese
- 3 cups whole milk
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 tablespoon finely chopped fresh thyme
- 1/8 teaspoon freshly grated nutmeg
- 3 tablespoons canola oil
- 2 pints cherry tomatoes, quartered
- Kosher salt and freshly ground black pepper
- 3 tablespoons finely sliced fresh chives, plus more for garnish
Barbeque Bacon Chicken Bake
By Valarie
Preheat oven to 350 degrees F (175 degrees C)
- cooking spray
- 8 slices bacon
- 4 skinless, boneless chicken breast halves
- 3/4 cup barbeque sauce (such as Cattlemen's® or Jack Daniel's®)
Moist Zucchini Bran Muffins
By Valarie
Preheat oven to 400 degrees F
- 1 (18.25-ounce) box raisin bran muffin mix (recommended: Sun-Maid)
- 2 egg whites
- 1 1/4 cups grated zucchini (about 1 medium zucchini)
- 1/4 cup unsweetened applesauce
- 3/4 cup apple juice
- 1 teaspoon ground cinnamon
- 1 cup raisins
Miso-Glazed Salmon
By Valarie
Cooking Light NOVEMBER 2002
- 1/4 cup packed brown sugar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons hot water
- 2 tablespoons miso (soybean paste)
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- Cooking spray
- 1 tablespoon chopped fresh chives
Roasted Chicken Legs with Potatoes and Kale - Recipe.com
By Valarie
For this one-pan dish, Grace Parisi roasts chicken legs on a bed of potatoes and kale so the meaty juices keep the ...
- 1 1/2 pounds tender, young kale, stems and inner ribs removed
- 1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick
- 1 medium onion, thinly sliced
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 8 whole chicken legs (about 10 ounces each)
- 1 teaspoon paprika
- Lemon wedges, for serving
Cauliflower Soup
By Valarie
1. Pull off outer leaves of cauliflower and trim stem
- 1 head cauliflower (2 pounds)
- 8 tablespoons unsalted butter, cut into 8 pieces
- 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- 1 small onion, halved and sliced thin
- Salt and pepper
- 4 1/2 – 5 cups water
- 1/2 teaspoon sherry vinegar
- 3 tablespoons minced fresh chives
Chuck Roast in Foil
By Valarie
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees
- 4 to 6 6
- 18-inch-wide will need an 18-inch-wide roll of heavy-duty aluminum foil for this recipe.
- Rub
- 3 3 3 tablespoons cornstarch
- 4 4 4 teaspoons onion powder
- 2 2 2 teaspoons light brown sugar
- 2 2 2 teaspoons salt
- 1 1 1 teaspoon pepper
- 1 1 1 teaspoon garlic powder
- 1 1 1 teaspoon instant espresso powder
- 1 1 1 teaspoon dried thyme
- 1/2 1/2 1/2 teaspoon celery seed
- Chuck Roast
- 1 1 1 (4-pound) boneless beef chuck-eye roast
- 2 2 2 onions, peeled and quartered
- 6 6 6 small red potatoes, scrubbed and quartered
- 4 4 1 1/2-inch carrots, peeled and cut into 1 1/2-inch pieces
- 2 2 2 bay leaves
- 2 2 2 tablespoon soy sauce
Lemon Citrus Cod with Vegetables
By Valarie
For the marinade: In a small bowl, combine the orange juice, lemon juice, green onions, garlic, olive oil and red p...
- Marinade:
- 1 cup freshly squeezed orange juice
- 1/2 cup freshly squeezed lemon juice
- 3 to 4 green onions, thinly sliced
- 3 cloves garlic, chopped
- 1/2 cup plus 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- Fish Packets:
- Four 6-ounce pieces cod
- 8 ounces string beans, trimmed
- 8 ounces cremini mushrooms, thinly sliced
- 1/2 sweet onion, cut in half lengthwise and then crosswise into 1/4-inch slices
- 1 cup grape tomatoes, halved lengthwise
- 2 to 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Herb Cubes
By Valarie
Rachael Ray Show
- Share:
- 1 ice cube tray
- Chopped herbs of your choice such as: rosemary, thyme, basil, sage, etc.
- 12 tablespoons extra-virgin olive oil
Antipasti Panini
By Valarie
Brush one side of each bread slice with oil; spread tapenade on other side
- 8 slices rustic bread (1/2 inch thick)
- 4 teaspoons extra-virgin olive oil
- 4 teaspoons olive tapenade
- 1/4 pound sliced provolone
- 6 ounces marinated artichoke hearts
- 6 ounces roasted red peppers
- 4 ounces sliced salami
- 1 cup fresh parsley leaves