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Recipes
Fried Chicken Slow Roasted
By Valarie
Robert Irvine's eat! Robert Irvine's nosh, All rights reserved 2012
- 1 cup all-purpose flour
- 1 teaspoon Cajun spice
- 1 teaspoon kosher salt
- 1 whole chicken, cut into 8 pieces
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 8 1/2 cups vegetable oil
Buffalo Chicken Salad
By Valarie
With a sharp knife, carefully slice the chicken breast in half from top to bottom---meaning you'll have two similar...
- 1 boneless skinless chicken breast
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt and pepper
- 1/2 cup cayenne hot pepper sauce
- 4 cups salad greens, such as romaine or mixed greens
- Fast Blue Cheese Dressing, recipe follows
- Blue cheese crumbles, for topping
- Celery hearts with leaves intact, for serving
- 1/2 cup mayonnaise
- 1/4 cup whole milk
- 1/4 cup sour cream
- Dash of Worcestershire sauce
- 1/3 cup blue cheese crumbles
- Salt and pepper
Italian Pork Chops
By Valarie
Place onion in a 5- to 6-quart slow cooker
- 1 medium onion, chopped
- 6 pork rib chops (with bone), cut 1/2 inch thick (about 2-1/2 pounds)
- 2 teaspoons dried Italian seasoning, crushed
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 14 1/2 - ounce can no-salt-added diced tomatoes, undrained
- 2 tablespoons balsamic vinegar
- 2 medium zucchini, halved lengthwise and cut crosswise into 1-inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 4 ounces dried orzo, cooked according to package directions
Refrigerator Dill Pickles - bobby flay
By Valarie
1) Combine vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a heatproof bowl
- 1 1/2 c distilled white vinegar
- 1/4 c granulated sugar
- 4 t kosher salt
- 1 t mustard seeds
- 1 t coriander seeds
- 3/4 t dill seeds
- 2 cup hot water
- 2 lb Kirby cucumbers, sliced 1/4-inch thick
- 3/4 c coarsely chopped fresh dill
- 3 cloves garlic, coarsely chopped
BBQ Salmon Sandwiches
By Valarie
1 Heat a grill or grill pan to medium-high heat
- BBQ Sauce
- Extra Virgin Olive Oil
- 1 Red Onion (chopped)
- 3 Cloves Garlic (Minced)
- 2 tablespoons Chipotle in Adobo
- 1 tablespoon Honey
- 2 teaspoons Worcestershire Sauce
- 1 tablespoon Whole Grain Mustard
- 1/2 cup Ketchup
- 1 tablespoon Apple Cider Vinegar
- 4 ; 6 ounce pieces Skinless Salmon Fillets
- Salt to taste
- Pepper to taste
- Cucumber Radish Slaw
- 1 English Cucumber (Thinly Sliced)
- 1 Bunch Radishes (Thinly Sliced)
- 4 Scallions (Thinly Sliced On A Bias)
- 1/2 cup Cilantro (Roughly Chopped)
- 1/2 head Red Cabbage (Thinly Sliced)
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Honey
- 3/4 cup Extra Virgin Olive Oil
- Salt to taste
- Pepper to taste
- 4 Sesame Brioche Buns
Salt and Vinegar Chicken Sandwich
By Valarie
1 1/2 cup Flour 2 Eggs (beaten) 3 cups Crushed Salt & Vinegar Potato Chips 4 boneless Chicken Breasts (pounded out...
- Pantry
- Olive Oil
- Salt
- Freshly Ground Black Pepper
- 1/2 cup Flour
- 2 Eggs (beaten)
- Five Five
- 4 boneless Chicken Breasts (pounded out to 1/4 inch thickness)
- 3 cups Crushed Salt & Vinegar Potato Chips
- French Onion Dip
- 4 soft Burger Buns
- 4 leaves Iceberg Lettuce
Fish with Tomatoes and Green Olive Tapenade
By Valarie
For the tapenade: Pulse the olives, capers, anchovies and garlic in a small food processor until pureed
- 1/2 cup/100 g pitted green olives
- 2 tablespoons capers
- 2 anchovy fillets, rinsed and patted dry
- 2 cloves garlic, roughly chopped
- 3 to 4 tablespoons olive oil
- Lemon juice
- Freshly ground pepper
- 4 white fish fillets, such as sole or halibut (about 4 ounces/125 g each)
- 2 small tomatoes, sliced
- Olive oil, for drizzling
- Salt and freshly ground pepper
- Herbes de provence, for sprinkling
Pulled Pork Barbecue by Tyler Florance
By Valarie
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons coarse sea salt
- 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
- 1 1/2 cups cider vinegar
- 1 cup yellow or brown mustard
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 2 garlic cloves, smashed
- 1 teaspoon kosher salt
- 1 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- Pan drippings from the pork
- 12 hamburger buns
- 1 recipe Cole Slaw, recipe follows
- Pickle spears, for serving
New Orleans Barbecue Shrimp
By Valarie
Barbecue sauce conjures up an image of a thick, sticky tomato-based mop, but New Orleans Barbecue Shrimp is bathed
- 2 pounds extra-large shrimp (21-25 per pound, see note)
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 6 tablespoons unsalted butter, cut into 6 pieces
- 2 teaspoons all-purpose flour
- 1 teaspoon tomato paste
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon dried oregano
- 3 garlic cloves, minced
- 3/4 cup bottled clam juice
- 1/2 cup beer
- 1 tablespoon Worcestershire sauce
Apple Harvest Pockets
By Valarie
1 Heat oven to 400°F. Unroll pie crusts on work surface
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 2 cups diced peeled apples
- 1/3 cup sugar
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons ground cinnamon