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Recipes
Clay Baked Corned Beef with Red Cabbage
By Valarie
The whole family will enjoy this delicious corned beef and cabbage
- 3 pound corned beef brisket
- 1/2 large red cabbage, shredded
- 1 onion, thinly sliced
- 1 apple, thinly sliced
- 2 bay leaves
- 2 teaspoons sugar
- Salt and freshly ground black pepper, to taste
- 1/4 cup red wine
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
Cold Peanut Noodles with Shrimp
By Valarie
Bruce Weinstein and Mark Scarbrough, Cooking Light DECEMBER 2009
- 1 tablespoon chopped fresh basil
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons creamy peanut butter
- 1 tablespoon dark sesame oil
- 1 teaspoon bottled ground fresh ginger
- 1 teaspoon chile paste with garlic
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 12 ounces fresh Chinese egg noodles
- 1 cup matchstick-cut carrots
- 8 ounces peeled and deveined medium shrimp
- 1 1/2 cups julienne-cut red bell pepper
- 1/2 cup thinly sliced green onions, divided
- 1/2 cup chopped dry-roasted peanuts
Sautéed Brussels Sprouts with Bacon & Onions
By Valarie
Bring a large pot of water to a boil
- 2 1/2 pounds Brussels sprouts, trimmed
- 4 slices bacon, cut into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 large onion, diced
- 4 sprigs thyme or savory, plus 2 teaspoons leaves, divided
- 1 teaspoon salt
- Freshly ground pepper to taste
- 2 teaspoons lemon juice (optional)
Salmon Baked in Foil
By Valarie
Recipe courtesy Giada De Laurentiis
- 4 (5 ounces each) salmon fillets
- 2 teaspoons olive oil plus 2 tablespoons
- Salt and freshly ground black pepper
- 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
- 2 chopped shallots
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Glazed Carrots
By Valarie
Place all of the ingredients in a 10-inch saute pan and place over high heat
- 3 cups chopped carrots (about 1-inch pieces)
- 4 to 5 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons unsalted butter
- 1 1/4 cups water
Peanut Sesame Sauce
By Valarie
Make this sauce to use as a vegetable dipper tonight and as an ingredient for tomorrow’s dinner
- 3 medium scallions
- 3/4 cup smooth unsalted peanut butter
- 1/2 cup hoisin sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon soy sauce (low sodium, if you prefer)
- 2 teaspoons toasted sesame oil
- Tabasco or your favorite hot sauce
Chicken Tortilla Casserole
By Valarie
Add the chicken to a large stockpot, cover with water and add a large pinch of salt
- 4 boneless, skinless chicken breasts
- Salt
- Chicken Gravy, recipe follows
- 1 cup canned green chiles, chopped and drained
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 cup sour cream
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
- Twenty-four 6-inch corn tortillas
- 3 cups shredded Cheddar
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup milk
- Salt and pepper
Slow Cooker Chicken-Barley Stew - Recipe.com
By Valarie
Try this chicken barley stew recipe made with Progresso® chicken broth from Betty Crocker
- 3 large carrots, sliced (2 cups)
- 2 medium stalks celery, sliced (1 cup)
- 1 large onion, chopped (1 cup)
- 2 bone-in chicken breasts (about 1-1/4 pound), skin removed
- 3 cups water
- 2 cups Progresso® chicken broth (from 32-ounces carton)
- 3/4 cup uncooked medium pearled barley
- 1/4 teaspoon pepper
- 1 can diced tomatoes, undrained (14.5 ounces)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme leaves
Herb Pita Crisps
By Valarie
Preheat oven to 375 degrees
- 1/2 cup (1 stick) unsalted butter, room temperature
- 8 pitas (each 3 1/2 inches), split
- 3 tablespoons finely chopped fresh chives
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
Baked Teriyaki Chicken
By Valarie
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger an...
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/2 cup white sugar
- 1/2 cup soy sauce
- 1/4 cup cider vinegar
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 12 skinless chicken thighs