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Recipes
Baked Chicken Wings with Sour Cream Seasoning
By Valarie
Heat oven to 400°F. Line 2 (13x9-inch) shallow baking pans with wire cooling racks
- 2 1/2 lb chicken wings
- 3 tablespoons canola oil
- 1 package (1 oz) Old El Paso™ zesty sour cream seasoning mix
- 1 1/2 teaspoons hot sauce
- 1 1/2 teaspoons olive oil
- 1 1/2 teaspoons fresh lime juice
Farfalle with Chicken, Porcini Mushroom and Swiss Chard
By Valarie
Recipe courtesy Giada De Laurentiis
- 1 cup low-sodium chicken broth
- 1 ounce dried porcini mushrooms
- Kosher salt
- 1 pound farfalle pasta
- 3 tablespoons extra-virgin olive oil
- 1 large or 2 small shallots, sliced
- 1 teaspoon freshly ground black pepper
- One 12-ounce bunch Swiss chard, center stems removed and leaves chopped into 1-inch pieces
- 1 cup mascarpone cheese, at room temperature (8 ounces)
- 2 store-bought rotisserie chicken breasts, diced into 1/2-inch pieces to yield 2 cups of meat
Turkey Breast and Gravy for Slow Cooker
By Valarie
1.In a medium-sized bowl whisk together the gravy mix, can of soup, water, thyme and pepper until smooth
- 3-6 lb. Boneless Turkey Breast (I trimmed off the excess skin that was hanging over the sides of the turkey)
- 2 (1.25-oz.) pkgs. dry turkey gravy mix
- 1 (10.75-oz.) can cream of chicken soup
- 1 3/4 cups water
- 1/4 tsp. dried thyme
- 1/8 tsp. black pepper
Mushroom, Asparagus, Chicken Sauté with Rice Pilaf
By Valarie
For the rice, heat a medium saucepot over medium heat with the butter; melt
- For the Rice Pilaf:
- 2 tablespoons butter
- 1/2 cup orzo or broken spaghetti
- Salt and pepper
- 1 1/2 cups long-grain white rice
- 3 1/2 cups chicken stock/poaching liquid
- 1/3 cup toasted pine nuts
- For the Sauté:
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 pound mixed mushrooms, such as hen of the woods or maitake, crimini and shitake (whatever looks great at the market), stemmed and sliced
- Salt and pepper
- 2 tablespoons thyme, chopped
- 1 bundle asparagus, ends trimmed, thinly sliced on bias
- 4 shallots, chopped
- 4 cloves garlic, chopped
- 3 tablespoons flour
- 1/2 cup Marsala or dry sherry
- 2 1/2 cups poaching liquid/chicken stock
- 2 to 3 cups cooked poached, pulled chicken or pulled rotisserie chicken
- 1/4 cup chopped flat-leaf parsley
- Juice of 1/2 lemon
Crawfish Bread
By Valarie
Preheat the oven to 350 degrees F
- 1 pound crawfish tail meat, peeled, cleaned and deveined
- 1/2 stick butter
- 1 clove garlic, minced
- 3/4 cup chopped and drained ripe tomatoes
- 1 tablespoon Cajun seasoning
- 3/4 cup Monterey Jack Cheese
- 1/4 cup grated Parmesan
- 1/2 cup mayonnaise
- 3 tablespoons chopped fresh parsley
- 1 loaf French bread
Michael Symon's Master Pickling Recipe Using Red Onions
By Valarie
Pack the onions in 2 1-quart jars and cover with water to come within a half inch of the rim
- 2 pounds red onions, sliced
- White wine vinegar
- Sugar
- Kosher salt
- 2 tablespoons mustard seeds
- 1 tablespoon crushed red pepper flakes
- 2 tablespoons coriander seeds
- 2 tablespoons black peppercorns
- 4 garlic cloves
- 2 bay leaves
Poblanos Stuffed with Shrimp and Chorizo
By Valarie
Cook the Filling: Heat 1 tablespoon of oil in a large saucepan over medium heat
- 4 large poblano chilies
- canola oil
- 1/2 pound Mexican chorizo, casings removed
- 1/2 red bell pepper, core and seeds removed, diced
- 1/2 green bell pepper, core and seeds removed, diced
- 1 jalapeno, core and seeds removed, minced
- 1 small red onion, diced
- 2 tablespoons minced garlic
- 1 cup short-grain rice
- 1 (12 oz) can Miller Lite beer
- 1/2 cup water
- 1/4 cup chopped cilantro
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 1 pound shrimp, shelled, deveined, cut into 1/2 inch pieces
- 3/4 cup shredded jack cheese
- 3/4 cup shredded cheddar cheese
Thai Pork Roll-Ups - Recipe.com
By Valarie
Use spinach or tomato tortillas to make a colorful presentation for these tasty 30-minute Asian wraps
- s 6 8 - 10 inches spinach, tomato, and/or plain flour tortillas
- 1/2 teaspoon garlic salt
- 1/4 - 1/2 teaspoon ground black pepper
- 12 ounces pork tenderloin, cut into 1/4-inch-thick strips
- 1 tablespoon cooking oil
- 4 cups packaged shredded broccoli (broccoli slaw mix)
- 1 medium red onion, cut into thin wedges
- 1 teaspoon grated fresh ginger
- 1 recipe Peanut Sauce
- 1/4 cup creamy peanut butter
- 3 tablespoons water
- 1 tablespoon sugar
- 2 teaspoons soy sauce
- 1 clove garlic, minced
Classic Buffalo Wings
By Valarie
1. Classic Buffalo Dredge the wings in flour and deep-fry
- 1 . Classic Buffalo Dredge the wings in flour and deep-fry. Toss with 6 tablespoons melted butter and 1/2 cup Buffalo wing hot sauce. Serve with celery sticks and blue cheese dressing.
Quick Ham with Honey Mustard
By Valarie
1 4 pound Pork Loin (bone in) Lightly score the fat on the Ham in a 1-inch cross-hatch
- Brine
- 3/4 cup Kosher Salt
- 4 cups Packed Light Brown Sugar
- 1/4 cup Fennel Seeds
- 1/2 cup Black Peppercorns
- 4 cups Very Hot Water
- 8 cups Ice Water
- 4 pound Pork Loin (bone in)
- Rub
- 3/4 cup Fresh Sage Leaves
- 8 Garlic Cloves
- 1/4 tablespoon Fennel Pollen
- 2 tablespoons Kosher Salt
- 2 tablespoons Olive Oil
- 1/3 cup Packed Light Brown Sugar
- 1/4 cup Kosher Salt
- Glaze
- 3/4 cup Apple Cider Vinegar
- 1/3 cup Apricot Jam
- 1 tablespoon Coleman's Dry Mustard
- 1 tablespoon Fennel Seeds
- Honey Mustard
- 2/3 cup Ground Yellow Mustard Seeds
- 1/2 cup Apple Cider Vinegar
- 1/3 cup Honey
- 1/2 teaspoon Kosher Salt
- Tigelle Bread (to serve)
- Jam (such as currant; to Serve)