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Recipes
Bow Tie Pasta with Chicken and Broccoli
By Valarie
In a Dutch oven, cook pasta according to package directions, except add broccoli for the last 5 minutes of cooking
- 8 ounces dried whole grain or regular bow tie or penne pasta (about 2-1/2 cups)
- 3 cups broccoli florets
- 4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds total), cut into bite-size pieces
- 1 teaspoon adobo seasoning*
- 2 tablespoons olive oil, margarine, or butter
- 1 clove garlic, minced
- 1/4 cup light mayonnaise or salad dressing
- 1/8 teaspoon ground black pepper
- 2 tablespoons finely shredded Parmesan cheese
Linguine in Fresh Tomato Sauce with Garlic-Basil Toast - Recipe.com
By Valarie
Kalamata olives add flavor to the homemade tomato sauce in this vegetarian pasta meal
- 10 ounces dried linguini
- 3 tablespoons olive oil
- 6 cloves garlic, minced or 1 Tbsp. bottled minced garlic
- 2 English muffins, split
- 3/4 cup fresh basil, chopped
- 1 pint small tomatoes, halved
- 1/2 cup chicken broth or pasta water
- 1 teaspoon sugar
- 1/2 cup halved, pitted kalamata olives (optional)
- Grated Parmesan cheese; fresh basil (optional)
Tomatoes, Avocado and Hearts of Palm Salad
By Valarie
1.Sprinkle veggies with salt and pepper and dressing
- 1 tomato, sliced
- 1 avocado, sliced
- 1 lime, juiced
- 1 lemon, juiced
- hearts of palm, sliced
- splash of orange juice
- splash of olive oil
Filet of Beef from Barefoot Contessa
By Valarie
Preheat the oven to 500 degrees F
- 1 whole filet of beef (4 to 5 pounds), trimmed and tied
- 2 tablespoons unsalted butter at room temperature
- 1 tablespoon kosher salt
- 1 tablespoon coarsely ground black pepper
Grilled Hanger Steak with Brandied Green Peppercorn Sauce
By Valarie
Preheat the oven to 250 degrees F
- 2 pounds hanger steak, trimmed
- Kosher salt and freshly cracked black pepper
- 3 tablespoons canola olive oil blend, plus more for drizzling
- 2 shallots, finely diced
- 1 teaspoon fresh thyme leaves
- 1/4 cup brandy
- 1/2 cup heavy cream
- 2 tablespoons chopped green peppercorns, rinsed and drained
- 3 tablespoons unsalted butter, cold
Slow Cooker Turkey Breast
By Valarie
Rinse the turkey breast and pat dry
- 1 (6 pound) bone-in turkey breast
- 1 (1 ounce) envelope dry onion soup mix
Mediterranean Chicken Gyros - Recipe.com
By Valarie
A rotisserie chicken flavored with Greek seasoning and lemon juice takes most of the guesswork out of this easy mai...
- 2 cups sliced rotisserie chicken see savings
- 2 tablespoons lemon juice see savings
- 1 tablespoon Greek seasoning see savings
- 1/2 teaspoon paprika see savings
- 1/2 cup chopped, seeded cucumber see savings
- 1/4 cup chopped red onion see savings
- 2 teaspoons fresh mint leaves see savings
- 1 cup fat-free plain yogurt see savings
- 6 pita bread rounds see savings
- 3 cups spring salad mix see savings
- Lemon slices (optional) see savings
Roasted Tilapia with Tomatoes and Olives
By Valarie
Marcia Smart, Cooking Light JANUARY 2008
- 4 (6-ounce) tilapia fillets
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1 cup cherry tomatoes, halved
- 3/4 cup pitted green olives, coarsely chopped
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 garlic cloves, minced
Jane Fox's Famous Tortilla Soup
By Valarie
Preheat the oven to 375 degrees F
- 12 corn tortillas
- All-natural vegetable or olive oil cooking spray
- Kosher salt
- 3 to 4 tablespoons corn oil
- 2 tablespoons mild to medium-heat chili powder, such as ancho or a blend (a couple of scant palmfuls)
- 1 tablespoon ground cumin (about a palmful)
- 2 to 3 cloves garlic, chopped
- 2 fresh bay leaves
- 1 large onion, chopped
- Handful fresh cilantro leaves, roughly chopped
- Freshly ground black pepper
- 1 quart chicken stock
- One 14-ounce can diced tomatoes with green chiles or 1 can diced tomatoes mixed with one 4-ounce can chopped green chiles
- 4 pieces boneless, skinless chicken breasts
- 2 ripe avocados
- 2 limes
- 2 large jalapeno peppers, seeded and chopped, for serving
- 1 small red onion, finely chopped, for serving
- Queso fresco, crumbled, for serving
- Sour cream, for serving
Spanakopita: Lemon-Scented Spinach and Feta Pie
By Valarie
1 Olive Oil cooking spray Preheat the oven to 350°F
- Olive Oil cooking spray
- 2 tablespoons Extra Virgin Olive Oil
- 1 bunch Scallions (trimmed & thinly sliced)
- 1 large Shallot (finely chopped)
- 2 Garlic cloves (minced)
- Kosher Salt
- 2 pounds Baby Spinach
- 1/2 cup Fresh Flat-leaf Parsley Leaves (finely chopped)
- 1 large Egg (beaten)
- 1 cup Crumbled Feta Cheese
- 1/2 cup Ricotta Cheese (drained)
- 1 tablespoon Freshly Grated Lemon Zest
- 1/4 teaspoon Freshly Grated Nutmeg
- 10 - 18 x 13 inch Sheets of Filo Dough (thawed if frozen)