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Recipes
SPINACH SALAD WITH PAN-SEARED SALMON, ORANGES, RED ONION, AND AVOCADO
By Valarie
Instructions In a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pe...
- 1/4 cup extra-virgin olive oil
- 1 Tbsp. balsamic vinegar
- 1 tsp. whole-grain mustard
- 1/2 tsp. sugar
- 1/2 tsp. kosher or sea salt
- Fresly gound pepper
- 7 cups (about 6-oz.) lightly packed baby spinach leaves
- 1 cup thinly sliced red onion
- 1 red bell pepper, halved lengthwise, seeded, deribbed, and cut into long, thin slices
- 2 navel oranges, peeled and white pith removed, cut into segments
- 4 Copper River salmon fillets (about 5 oz. each), skin and pin bones removed
- Kosher or sea salt and freshly ground pepper, to taste
- 3 Tbsp. olive oil
- 1 ripe, Fresh California Avocado, seeded, peeled, and cut into 16 thin wedges
Buttered Rosemary Rolls
By Valarie
Place the dinner rolls in a large lightly buttered skillet, allowing some space between the rolls
- 15 frozen, unbaked, un-risen dinner rolls
- Melted butter
- Coarsely chopped fresh rosemary
- Coarse sea salt
Barbecue Portobello Quesadillas for Two
By Valarie
These quesadillas are filled with Southwestern flavor! A great lunch, they become a delicious dinner when paired wi...
- 1/4 cup prepared barbecue sauce
- 1 1/2 teaspoons tomato paste
- 1 1/2 teaspoons cider vinegar
- 1/2 chipotle chile in adobo sauce (see Note), minced, or 1/8 teaspoon ground chipotle pepper
- 1 tablespoon canola oil, divided
- 1/2 pound portobello mushroom caps, (about 2 1/2 medium mushrooms), gills removed, washed and diced
- 1/2 medium onion, finely diced
- 2 (8- to 10-inch) whole-wheat tortillas
- 6 tablespoons shredded Monterey Jack cheese
Chicken Cassoulet
By Valarie
1. Heat 1 tablespoon of olive oil over high heat in a large skillet with an ovenproof handle until hot; reduce the ...
- 2 tablespoons extra virgin olive oil
- 8 bone-in chicken thighs (about 2 to 2 1/2 pounds)
- Kosher salt and freshly ground black pepper
- 1 medium onion
- 1 tablespoon fresh rosemary leaves or 1/2 teaspoon dried
- 1 tablespoon fresh thyme or 1/2 teaspoon dried
- 4 garlic cloves
- Two 15 1/2-ounce cans white beans
- 1/2 pound kielbasa, bratwurst or high quality hot dogs
- 1/2 cup dry red wine
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 cup panko bread crumbs
Fra Diavolo Sauce With Pasta
By Valarie
In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat
- 4 tablespoons olive oil, divided
- 6 cloves garlic, crushed
- 3 cups whole peeled tomatoes with liquid, chopped
- 1 1/2 teaspoons salt
- 1 teaspoon crushed red pepper flakes
- 1 (16 ounce) package linguine pasta
- 8 ounces small shrimp, peeled and deveined
- 8 ounces bay scallops
- 1 tablespoon chopped fresh parsley
Best Breakfast Potatoes Ever
By Valarie
Preheat the oven to 425 degrees F
- 1 bag (5 Pounds) Red Potatoes, Cut Into Chunks
- 4 cloves Garlic, Minced
- 1 whole Onion, Peeled And Roughly Chopped
- 2 whole Green Bell Pepper, Seeded And Roughly Chopped
- 2 whole Red Bell Pepper, Seeded And Roughly Chopped
- 1/4 cup Olive Oil
- 1/2 stick Butter, Melted
- 1 teaspoon Seasoned Salt
- 1/2 teaspoon Cayenne Pepper
- Kosher Salt And Freshly Ground Black Pepper
Spicy Pickled Cucumbers
By Valarie
Combine all the ingredients in a bowl and mix well
- 4 kirby cucumbers or 2 regular cucumbers, sliced thin
- 2 fresh red Thai chiles, seeded and sliced thin
- 1 handful fresh mint
- 1/2 cup rice wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
Lemon Squares
By Valarie
For the crust: In a medium saucepan, melt the butter
- 1 cup (2 sticks) butter, at room temperature
- 2 cups all-purpose flour
- 1/2 cup confectioners' sugar, plus more for sprinkling
- 4 large eggs
- 5 tablespoons fresh lemon juice (from about 2 large lemons)
- 2 tablespoons grated lemon zest
- 2 cups granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Camilla Coneuelo's Boloanese Sauce
By Valarie
-Brown, crumble and drain the meat
- 3 lbs. ground round beef meat
- 3 (28oz.), cans crushed tomatoes with puree
- 1 large sweet onion
- 5 celery ribs
- 1 lb. carrots
- 5 big cloves of garlic
- 2/3 cup virgin olive oil
- 2 beef bouillon cubes
- a "pinch black ground pepper
- 1 cup fresh basil
- 2 teaspoons dried oregano
- 5 teaspoon sugar (or as needed depending on the acidity of the tomatoes)
Fresh Berry Slab Pie
By Valarie
Heat oven to 450°F. Remove pie crusts from pouches
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 2 packages (8 oz) cream cheese, softened
- 2/3 cup sugar
- 1 tablespoon milk
- 6 cups assorted fresh berries (sliced strawberries, blueberries, raspberries, blackberries)
- 1 cup strawberry glaze