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Recipes
Slow Cooker Green Chile Stew
By Valarie
Combine the pork, tomatoes, green chiles, yams, onion, garlic, cumin, oregano, salt, black pepper, and hot pepper s...
- 2 1/2 pounds boneless pork loin, cut into 3/4-inch cubes
- 1 (14.5 ounce) can diced tomatoes, drained
- 2 (7 ounce) cans diced green chiles
- 2 yams, peeled and cut into 1/2-inch pieces
- 1/2 onion, coarsely chopped
- 5 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ground black pepper to taste
- 1 tablespoon hot pepper sauce
- 1 cup frozen corn
- 1/2 cup shredded Cheddar cheese
Festive Shrimp Pinwheels
By Valarie
1 Heat oven to 350°F. Spray cookie sheet with cooking spray
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/3 cup garlic-and-herbs spreadable cheese (from 5.2- to 6.5-oz container)
- 1/2 cup coarsely chopped cooked shrimp
- 2 tablespoons chopped green onions (2 medium)
Turkey Pot Pie Anabella Ballone's
By Valarie
step 1 ingredients 2 1/2 cups Leftover Turkey (cubed) 2 cups Leftover Vegetables (roasted red potatoes; cand...
- 1 package store bought Pie Crusts (2 crusts)
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- Leftover Turkey Gravy plus 1 can (as needed)
- 2 1/2 cups Leftover Turkey (cubed)
- 2 cups Leftover Vegetables (roasted red potatoes; candied carrots; 1 can peas)
One-Pan Roast Chicken with Root Vegetables
By Valarie
1. Adjust oven rack to upper-middle position and heat oven to 475 degrees
- 3/4 pound Brussels sprouts, trimmed and halved
- 3/4 pound red potatoes, cut into 1-inch pieces
- 1/2 pound shallots, peeled and halved
- 4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise
- 6 garlic cloves, peeled
- 4 teaspoons minced fresh thyme
- 1 tablespoon vegetable oil
- 2 teaspoons minced fresh rosemary
- 1 teaspoon sugar
- Salt and pepper
- 2 tablespoons unsalted butter, melted
- 3 1/2 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed
Slow-Cooker Chicken Tortilla Soup
By Valarie
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker
- 1 pound shredded, cooked chicken
- 1 (15 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chile peppers
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn
- 1 tablespoon chopped cilantro
- 7 corn tortillas
- vegetable oil
“Fried” Catfish BLTs
By Valarie
Makes 4 Servings Directions 1
- 8 slices bacon (about 7 oz)
- 2 plum tomatoes
- Kosher salt
- 3/4 c mayonnaise
- 1/4 c fresh basil leaves
- 1/2 teaspoon freshly grated lemon zest
- Freshly ground black pepper
- 4 slices firm white bread
- 1/4 c Wondra or unbleached all-purpose flour
- 1 large egg
- Four 4 oz catfish fillets
- 1/4 c extra virgin olive oil
- 8 slices rustic bread
- 4 large romaine lettuce leaves
Deep-Fried Cajun Turkey
By Valarie
This Deep-Fried Cajun Turkey recipe yields succulent and juicy turkey with a crispy golden browned skin
- 1 (8 to 10 pound) turkey
- Peanut oil
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons sweet paprika
- 3/4 teaspoon dried thyme, crushed
- 3/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
Guacamole Grilled Chicken Club - Recipe.com
By Valarie
Add a Mexican accent to your run-of-the-mill club sandwich with a scoop of fresh guacamole
- To prepare Chipotle Mayonnaise:
- 4 boneless, skinless chicken breast filets (about 1 pound total)
- Salt and black pepper, to taste
- 4 Ciabatta rolls, sliced horizontally, buttered and toasted
- 1/4 cup Chipotle mayonnaise, recipe below
- 4 green leaf lettuce leaves
- 8 slices bacon, cooked crisp
- 1 cup Guacamole
- 1/4 cup Cojita Mexican cheese, crumbled
- 1/4 cup mayonnaise
- 1/2 teaspoon peppers in adobo, pureed
Lemon Herbed Orzo Pasta
By Valarie
Cook pasta according to package directions
- 1 cup dried orzo pasta (about 6 ounces)
- 1 1/2 teaspoons finely shredded lemon peel
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon thinly sliced fresh basil
- 1 tablespoon snipped fresh chives
- 2 teaspoons snipped fresh thyme
- Lemon wedges (optional)
Tex-Mex Beef & Rice Casserole - Recipe.com
By Valarie
1. HEAT oven to 350 degrees F
- 1 pound extra-lean ground beef
- 1 14 ounce can fire-roasted diced tomatoes, undrained
- 1 11 ounce can corn with red and green bell peppers, undrained
- 1/2 cup chopped onions
- 1 10 ounce tub PHILADELPHIA Santa Fe Blend Cooking Creme, divided
- 3 cups cooked long-grain white rice
- 1 cup KRAFT Shredded Colby & Monterey Jack Cheeses, divided
- 1 cup crushed tortilla chips
- 3 tablespoons chopped fresh cilantro