Valarie's profile page
Recipes
Uncle Wilson's Grilled Onions
By Valarie
Directions Peel and wash the onions
- 6 large sweet white onions, such as Vidalia
- 12 strips bacon
- 2 tablespoons butter
- Salt and pepper
Whiskey-Glazed Carrots
By Valarie
Directions Melt 1/2 stick (4 tablespoons) of the butter in a large skillet (with a lid) over high heat
- 1 stick (8 tablespoons) butter
- 2 pounds carrots, peeled and cut into 1/2-inch pieces
- 3/4 cup whiskey, such as Jack Daniel's
- 3/4 cup packed brown sugar
- Salt and freshly ground black pepper
- 2 sprigs fresh thyme
Chicken and Beef Fajitas
By Valarie
For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garl...
- 1/2 cup olive oil
- 1/4 cup chili powder
- 3 tablespoons Worcestershire sauce
- 1 tablespoon ground cumin
- 1/2 teaspoon red pepper flakes
- 3 cloves garlic, minced
- Juice of 3 limes
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 pounds boneless, skinless chicken breasts
- 3 pounds skirt steak
- 5 plum (Roma) tomatoes
- 3 jalapeno peppers
- 1/2 large (or 1 small) onion
- 1 bunch fresh cilantro
- 1/2 lime
- Salt
- 2 medium onions, halved and sliced
- 1 green bell pepper, seeded and sliced into strips
- 1 orange bell pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper, seeded and sliced into strips
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 30 to 40 flour tortillas
- Fiesta Beans
- 1 pound grated Cheddar cheese
- One 8-ounce container sour cream
- 5 limes, sliced into wedges
Herbed Rice
By Valarie
Heat the butter in a medium saucepan over medium heat
- 1 tablespoon unsalted butter
- 3 to 4 scallions, sliced thinly
- 2 cups long-grain rice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon lemon zest, optional
Vietnamese Chicken Noodle Soup
By Valarie
In a large Dutch oven or stock pot, bring to a simmer the chicken stock, chicken breasts, chicken wings, scallions,...
- 1 gallon low-sodium chicken stock
- 3 bone-in, skin-on chicken breasts
- 4 chicken wings
- 5 scallions, cut in half
- 4 cloves garlic
- 2 cinnamon sticks
- 2 whole star anise
- 1 inch piece fresh ginger, peeled and cut into coins
- 1/4 cup dry shiitake mushrooms, rehydrated in warm water for 30 minutes and thinly sliced
- 3 tablespoons fish sauce
- 3 packages ramen noodles (just the noodles)
- 1 cup fresh bean sprouts
- 1 jalapeno, thinly sliced
- Couple sprigs each fresh mint and Thai basil
- Fish sauce
- Hoisin sauce
- Sriracha
- Lime wedges
Kung Pao Chicken by Ming Tsai
By Valarie
Directions Directions Add this recipe to ZipList! Directions In a large bowl, combine chicken with egg whites a...
- 2 large chicken breasts, skin off, cut into 1/2-inch dice
- 2 egg whites
- 1 cup carrot nubs, sliced into 1/4-inch rounds
- 4 ribs celery, cut into 1/2-inch dice
- 1/4 cup Kung Pao Sauce
- 1/2 cup unsalted roasted peanuts, optional
- Steamed white rice on the side
- Kosher salt and freshly ground black pepper
- Grapeseed or canola oil for cooking
French-Style Pot-Roasted Pork Loin
By Valarie
We strongly prefer the flavor of natural pork in this recipe, but if enhanced pork (injected with a salt solution) ...
- 2 tablespoons unsalted butter, cut into 2 pieces
- 6 garlic cloves, sliced thin
- 1 (2 1/2-pound) boneless center-cut pork loin roast, trimmed
- Kosher salt and ground black pepper
- 1 teaspoon sugar
- 2 teaspoons herbes de Provence
- 2 tablespoons vegetable oil
- 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
- 1 onion, chopped fine
- 1/3 cup dry white wine
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4-3/4 cup low-sodium chicken broth
- 1 tablespoon unflavored gelatin
- 1 tablespoon chopped fresh parsley
Chocolate Champagne Truffles
By Valarie
These sweet Truffle treats have the best of two worlds, chocolate and champagne
- 10 ounces semisweet chocolate, coarsely chopped
- 3/4 cup heavy cream
- 1 tablespoon sugar
- 1/8 cup champagne
- 1 pound semisweet chocolate chips, divided
- Edible gold leaves (optional garnish)
Roasted Brussels Sprouts & Shallots
By Valarie
Preheat oven to 375° F. Peel shallots, leaving the root ends intact so they'll hold together
- 24 small shallots
- 2 tablespoons extra-virgin olive oil, divided
- 2 pounds Brussels sprouts, preferably small
- 1 teaspoon kosher salt
El Torito's Enchilada Sauce
By Valarie
Heat oil in large saucepan
- 2 Tbls. vegetable oil
- 2 Tbls. flour
- 1/4 cup red chile powder, mild
- 2 cups beef broth, fresh or canned
- 2 cups tomato puree, canned
- 1/2 teas. oregano, dried
- 1/4 teas. cumin
- 1/2 teas. granulated garlic
- 1 teas. salt (to taste)