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Recipes
Cinnamon Honey Butter
By Valarie
2001, Barefoot Contessa Parties!, All Rights Reserved
- 1/4 pound unsalted butter, at room temperature
- 3 tablespoons good honey
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
Mini German Pancakes with Apple-Calvados Caramel Sauce
By Valarie
Preheat the oven to 400 degrees F
- 1 cup milk
- 1 heaping tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated orange zest
- 6 eggs
- 1 cup all-purpose flour
- 4 tablespoons butter, melted and cooled
- 1/2 teaspoon salt
- Nonstick cooking spray
- Apple-Calvados Caramel Sauce, recipe follows
- 1/4 cup powdered sugar mixed with 1 heaping teaspoon ground cinnamon
- 4 tablespoons unsalted butter
- 1 Gala apple, peeled, cored and diced
- 1 Granny Smith apple, peeled, cored and diced
- 1 cup packed light brown muscovado sugar
- 1/4 cup calvados
- 1/4 cup heavy cream
- 3 fresh mint leaves, torn, for garnish
Apricot-Smoked Chile Glaze Lamb Tacos with Tomato-Cucumber Salsa
By Valarie
Heat a gas grill to high. For the tomato-cucumber salsa: Combine the tomatoes, serrano chiles, cucumbers and onion...
- Tomato-Cucumber Salsa:
- 2 plum tomatoes, diced
- 1 serrano chile, finely diced
- 1/2 English cucumber, diced
- 1/2 small red onion, diced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh mint
- Lamb:
- 1/2 cup apricot preserves
- 2 tablespoons red wine vinegar
- 1 tablespoon chipotle in adobo puree
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds boneless lamb loin
- Canola oil, for brushing lamb
- 8 to 12 flour or corn tortillas (8-inch size)
Clinton Kelly's Kabobs
By Valarie
step 1 instructions Soak skewers for 30 minutes prior to building kabobs
- For the Steak Kabobs:
- 1 1/2 pounds Flank Steak (slice 1-inch wide ribbons)
- 1 tablespoon fresh Ginger (grated)
- 2 Garlic cloves (minced)
- 1/4 cup Extra Virgin Olive Oil
- 3 tablespoons Soy Sauce
- For the Chicken Kabobs:
- 4 Chicken Thighs (boneless; skinless; slightly pounded and sliced into 1-inch wide strips)
- Extra Virgin Olive Oil
- Salt and Pepper
- For the Shrimp Kabobs:
- 1 1/2 pounds medium Shrimp (21-25 ct; peeled and deveined)
- 2 Limes (zested and juice reserved)
- 2 teaspoons Paprika
- Extra Virgin Olive Oil
- Salt and Pepper
- For the Spicy Soy Dipping Sauce:
- 1/4 cup Soy Sauce
- 1 tablespoon Sriracha Sauce
- For the Peanut Sauce:
- 2 tablespoons Natural Peanut Butter
- 1/2 tablespoon Brown Sugar
- 1/2 tablespoon Apple Cider Vinegar
- 1/4 teaspoon Red Chili Flakes
- 1 teaspoon Soy Sauce
- 1/2 Garlic clove (grated)
- 1/2 teaspoon Sesame Oil
- For the Mango Salsa:
- 2 ripe Mangos (peeled; 1/4-inch cubes)
- 1 Avocado (skin and pit removed; 1/4-inch cube)
- 1/4 cup Red Onion (small dice)
- 1 Lime (zest and juice)
- Extra Virgin Olive Oil
- Salt
- Suggested Garnish:
- 6 heads Butter Lettuce (outer leaves torn to serve)
- chopped Scallions
- Sesame Seeds
- fresh Mint leaves
- fresh Cilantro leaves
- Kimchi
- shredded Carrots
Baked Penne with Roasted Vegetables
By Valarie
Preheat the oven to 450 degrees F
- 2 red peppers, cored and cut into 1-inch wide strips
- 2 zucchini, quartered lengthwise and cut into 1-inch cubes
- 2 summer squash, quartered lengthwise and cut into 1-inch cubes
- 4 cremini mushrooms, halved
- 1 yellow onion, peeled and sliced into 1-inch strips
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon dried Italian herb mix or herbs de Provence
- 1 pound penne pasta
- 3 cups marinara sauce (store bought or homemade)
- 1 cup grated fontina cheese
- 1/2 cup grated smoked mozzarella
- 1 1/2 cups frozen peas, thawed
- 1/4 cup grated Parmesan, plus 1/3 cup for topping
- 2 tablespoons butter, cut into small pieces
Baked Crescent Churros
By Valarie
1 Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 2 tablespoons butter or margarine, melted
Fish Tacos - Recipe.com
By Valarie
Easy-to-prepare fish tacos using seasoned tomatoes and coleslaw mix for the slaw
- 1/2 cup reduced fat sour cream
- 1 10 ounce can Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, drained, liquid reserved
- 3 cups tri-color coleslaw mix
- 1 1/2 pounds tilapia fillets, thawed if frozen
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 tablespoon Pure Wesson® Canola Oil
- 12 yellow corn tortillas (6 inch)
Teriyaki Chicken & Pineapple Skewers
By Valarie
Soak six 8-inch skewers in water for at least 30 minutes
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, crushed
- 3/4 teaspoon peeled and crushed fresh ginger
- 1/2 cup soy sauce
- 1/4 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
- 12 boneless, skinless chicken thighs, cut into chucks
- Kosher salt
- 1 pineapple, peeled and cut into 1-inch cubes
Homemade Hot Giardiniera
By Valarie
Recipe courtesy Jeff Mauro
- 1/4 cup table salt
- 1 cup small-diced carrots
- 1 cup tiny cauliflower florets
- 4 to 8 serrano peppers, sliced (depending on heat level desired)
- 2 cloves garlic, minced
- 1 stalk celery, diced small
- 1 red bell pepper, diced small
- 2 cups canola oil
- 1 tablespoon dried oregano
- 1/2 teaspoon freshly ground black pepper
Slow Cooker Georgia Pulled Pork Barbeque
By Valarie
For the sauce: Puree the onion in a blender with 1/4 cup water
- 1 cup finely chopped onion
- 2 cups cider vinegar
- 6 ounces tomato juice
- 1/2 tablespoon pepper
- 1 teaspoon garlic powder
- Pinch cayenne
- Dash hot sauce, such as Tabasco
- 1 teaspoon sugar
- 2 medium sweet onions, such as Vidalia, quartered
- 2 teaspoons light brown sugar
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- Pinch black pepper
- One 4- to 6-pound Boston butt pork roast, bone-in
- Buns, for serving