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Recipes
Shortcut Sausage Meatballs
By Valarie
Squeeze the sausage meat from the sausages and roll small cherry-tomato-sized meatballs out of it, putting them ont...
- 1 pound hot or sweet Italian sausages
- 2 tablespoons garlic-flavored oil
- 4 fat or 6 spindly scallions, thinly sliced
- 1 teaspoon dried oregano
- 1/4 cup white wine or vermouth
- Two 14-ounce cans diced tomatoes, plus water to rinse 1/2 can
- 2 bay leaves
- Salt and pepper, to taste
- Chopped fresh parsley, to serve (optional)
Cocada: Easy Coconut Bark
By Valarie
So easy, and so good! This coconut bark is made with only two ingredients, but ends up chewy, sweet and coconutty!
- Nonstick cooking spray, for spraying baking dish
- 5 1/2 cups sweetened shredded coconut, one 12 ounce bag
- 1/2 cup sweetened condensed milk
Ham & Goat Cheese Croissant Sandwich
By Valarie
1-1/4 cups milk, heated Preheat the oven to 350°F
- Sandwich:
- 4 croissants, baked and halved lengthwise
- 8 tsp whole grain mustard
- 8 tomato slices
- 12 oz smoked ham, thinly sliced
- 2/3 cup Gruyère cheese, shredded
- Goat cheese-chives béchamel sauce (recipe follows)
- Béchamel Sauce:
- 2 Tbsp butter
- 2 Tbsp flour
- 1/4 tsp salt
- 1/4 tsp ground white pepper
- Pinch ground nutmeg
- Pinch ground cloves
- 1-1/4 cups milk, heated
- 6 oz goat cheese, softened
- 1/4 cup fresh chives, chopped
Roasted Tomato Sauce
By Valarie
Directions Special equipment: 13-by-9-inch baking dish Preheat the oven to 400 degrees F
- 8 cups cherry tomatoes, halved
- 1/4 cup olive oil
- 1 tablespoon fresh oregano leaves, chopped
- 2 cloves garlic, minced
- Salt and pepper
Macaroni Chicken Salad
By Valarie
Boil macaroni, drain and cool
- 2 cups cooked chicken, cubed
- 1 tsp seasoned salt
- 1 cup seedless grapes
- 1 cup chopped celery
- 1/2 cup slivered almonds
- 1/4 onion, minced
- 1 large can mandarin oranges
- 1 cup macaroni – measure before boiling
- 1 cup mayo
Tomato, Basil and Mozzarella Salad with Penne
By Valarie
1. Cook Penne until al dente
- 1/2 pound penne pasta
- 3 Tbsp olive oil
- 1/4 pound mozzarella cheese , diced
- 1/4 cup parmesan cheese , grated
- 2 Tbsp red wine vinegar
- 1 cup plum tomatoes , diced, seeded
- 1/4 cup fresh basil , shredded
- salt and pepper , to taste
Corn and Asparagus Salad
By Valarie
Directions Fill a large stock pot with water, salt and bring it to a boil
- Dressing:
- 6 ears yellow corn, shucked
- 2 bunches asparagus, trimmed
- 1 small red onion, diced small
- 1/4 cup fresh basil leaves, chiffonade
- 1/2 cup sugar
- 1 cup rice wine vinegar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Swiss Enchiladas (Enchiladas Suizas)
By Valarie
Makes 6 servings Preheat the oven to 375 degrees F
- 4 cups Cooked Green Salsa (recipe follows) or store bought green salsa
- 2 poblano chiles, roasted (see page 21), peeled, seeded and coarsely chopped.
- 1 cup heavy cream
- 12 (6-inch) corn tortillas
- 1/4 cup vegetable oil or light olive oil
- 4 cups cooked shredded chicken (leftover, or a store bought rotisserie chicken)
- 1 1/2 cups shredded Queso Chihuahua or Muenster cheese (about 6 ounces)
- 1 cup finely chopped white onion
- 1/3 cup chopped fresh cilantro
- Cooked Green Salsa (Salsa Verde Cocida)
- Makes about 4 cups
- Hands-on time: 15 minutes
- Total preparation time: 50 minutes
- 2 pounds tomatillos, husked and washed
- 2 jalapenos, stems removed
- 3 small garlic cloves, peeled and sliced
- 1 teaspoon ground cumin
- 1 bunch cilantro, thick bottom stems removed, the remainder washed and shaken dry
- 1 tablespoon vegetable oil
- 1 tablespoon salt, or to taste
Ranch Eggs
By Valarie
Coat an unheated large ovenproof skillet with nonstick cooking spray
- Nonstick cooking spray
- 1 large onion, halved and thinly sliced
- 1 14 1/2 - ounce can diced tomatoes, drained
- 1 fresh jalapeno chile pepper, seeded and chopped*
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 6 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup reduced-fat shredded Monterey Jack or cheddar cheese
- 1 tablespoon snipped fresh cilantro
- 6 6 - inches corn tortillas, warmed according to package directions (optional)
Clam Chowder
By Valarie
In a 3-1/2- or 4-quart slow cooker combine celery, onions, potatoes, carrots, the water, clam juice, broth, thyme, ...
- 3 stalks celery, chopped (1-1/2 cups)
- 3 medium onions, chopped (1-1/2 cups)
- 1 1/2 cups chopped red-skin potatoes
- 2 medium carrots, chopped (1 cup)
- 1 1/4 cups water
- 1 8 - ounce bottle clam juice
- 1 cup reduced-sodium chicken broth or low-sodium vegetable broth
- 1 1/2 teaspoons dried thyme, crushed
- 1/2 teaspoon coarsely ground black pepper
- 1 12 - ounce can fat-free evaporated milk
- 3 tablespoons cornstarch
- 2 6 1/2 - ounce can chopped clams, drained
- 2 tablespoons dry sherry (optional)
- 1 teaspoon red wine vinegar
- 2 slices turkey bacon, cooked according to package directions and chopped
- Chopped green onion (optional)
- 3 stalks celery, chopped (1-1/2 cups)
- 3 medium onions, chopped (1-1/2 cups)
- 1 1/2 cups chopped red-skin potatoes
- 2 medium carrots, chopped (1 cup)
- 1 1/4 cups water
- 1 8 - ounce bottle clam juice
- 1 cup reduced-sodium chicken broth or low-sodium vegetable broth
- 1 1/2 teaspoons dried thyme, crushed
- 1/2 teaspoon coarsely ground black pepper
- 1 12 - ounce can fat-free evaporated milk
- 3 tablespoons cornstarch
- 2 6 1/2 - ounce can chopped clams, drained
- 2 tablespoons dry sherry (optional)
- 1 teaspoon red wine vinegar
- 2 slices turkey bacon, cooked according to package directions and chopped
- Chopped green onion (optional)