Valarie's profile page
Recipes
Slow-Cooker Pecan Pie
By Valarie
For the crust, place the butter, flour, brown sugar and salt in a food processor
- For the Crust:
- 1 stick butter, cubed 1 1/2 cups flour 1/2 cup dark brown sugar 1 teaspoon salt
- Filling:
- cup corn syrup 1/4 cup sugar 3 eggs 1/2 teaspoon salt 1 1/2 cup pecans, chopped - See more at:
Grilled Naan Sandwich open faced
By Valarie
Directions The day before, in a bowl, combine Greek yogurt and Tikka Masala paste and add chicken
- 1/2 cup Greek yogurt
- 2 Tbl. Tikka Masala paste
- 2 each, 6 oz. chicken breast, cut into 3 each, 1/4-inch thick, long slices on the bias
- 1 Naan bread, halved for two sandwiches
- 2 zucchini, sliced 1/4-inch lengthwise
- 1 vineripe tomato, sliced thin
- 1/2 cup Feta cheese, crumbled
- 1/4 cup Sriracha Hippy-Shake*
- Olive oil
- Kosher salt and freshly ground black pepper
- Sriracha Hippy-Shake
- Makes about 1/3 cup
- 3 tablespoons mayonnaise
- 1 tablespoon Sriracha
- 1 squeeze of a half lemon
- Water
Pan Grilled Shrimp with Sumac Sauce
By Valarie
Directions Sprinkle the shrimp with salt and pepper
- 1 1/2 pounds shrimp (size 16 to 20), peeled and deveined
- Salt and pepper
- 2 tablespoons coconut oil, plus more
- 3 stalks spring onions or scallions, green tops thinly sliced and bottom white half sliced in half lengthwise
- 4 ounces chicken or seafood stock
- 4 tablespoons (1/2 stick) cold unsalted butter
- 2 teaspoons sumac
- 1/8 teaspoon red pepper flakes
Spicy Thai Shrimp Salad - Recipe.com
By Valarie
Shrimp, bell pepper, cucumber and herbs are tossed with a spicy Thai dressing in this colorful salad
- 2 tablespoons lime juice
- 4 teaspoons fish sauce, (see Note)
- 1 tablespoon canola oil
- 2 teaspoons light brown sugar
- 1/2 teaspoon crushed red pepper
- 1 pound cooked and peeled small shrimp
- 1 cup thinly sliced red, yellow and/or orange bell pepper
- 1 cup seeded and thinly sliced cucumber
- 1/4 cup mixed chopped fresh herbs, such as basil, cilantro and/or mint
Seafood Salad
By Valarie
Place olive oil in 12-inch nonstick pan, turn heat to medium high and cook until bubbly but do not color
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 cup freshly squeezed lemon juice
- 1/2 teaspoon red pepper flakes
- 3 stalks celery thinly sliced
- 1 pound scallops
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound squid with tentacles, cleaned
- 1/4 cup flat-leaf parsley, roughly chopped
- Coarse salt
- Cracked black pepper
Egg Tarts
By Valarie
Preheat the oven to 425* F
- 1 sheet frozen puff pastry (half of a 17-18 ounce package) thawed
- 2 strips bacon
- 1 1/2 cups shredded havarti cheese
- 3 tablespoon shredded parmesan cheese
- 4 large eggs
- Kosher salt and freshly ground pepper ( I used fine sea salt)
- Chopped fresh chives, for topping
Chili's Chicken Enchilada Soup
By Valarie
Makes 1 1/2 gallons or 16−20 servings
- 1/2 cup Vegetable oil
- 1/4 cup Chicken base
- 3 cups diced Yellow Onions
- 2 tsp. ground Cumin
- 2 tsp. Chili Powder
- 2 tsp. granulated Garlic
- 1/2 tsp. Cayenne pepper
- 2 cups Masa Harina
- 4 quarts Water (divided)
- 2 cups crushed Tomatoes
- 1/2 lb. processed American cheese, cut in small cube
- 3 lb. cooked, cubed chicken
Athenian Orzo
By Valarie
Can use as a side dish by omitting shrimp and before adding tomatoes drain them
- 1 1/2 teaspoons extra-virgin olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1/4 cup dry white wine
- 1 28-ounce can diced tomatoes
- 3 tablespoons chopped fresh parsley, divided
- 1 tablespoon drained capers
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- Pinch of crushed red pepper
- 1 pound medium shrimp, (30-40 per pound), peeled and deveined
- 1 cup orzo
- 1/2 cup crumbled feta cheese
Bacon-Stuffed Mushrooms
By Valarie
1. In a 12-inch skillet, cook bacon until almost crisp
- 6 slices bacon, cut into 1/4-inch pieces
- 10 large fresh mushrooms (about 12 oz.)
- 3 ounces cream cheese, softened
- 1/4 cup shredded sharp cheddar or smoked Gouda cheese
- 1/2 - 1 teaspoon minced garlic (optional)
Spinach, Cheese Pie
By Valarie
1. Heat oven to 375 degrees F
- 1 refrigerated pie crust (from a 15-ounce package)
- 5 large eggs
- 3/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 of a 10-ounce package frozen chopped spinach, thawed and squeezed dry (1/2 cup)
- 4 ounces Swiss cheese, shredded (1 cup)