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Recipes
Daphne Oz's Chilled Cucumber Lime Cocktail
By Valarie
step 1 ingredients 1 Hot House Cucumber (peeled and cut into chunks) 1 cup Vodka 1/4 cup Mint Leaves (loosely pack...
- 1 Hot House Cucumber (peeled and cut into chunks)
- 1 cup Vodka
- 1/4 cup Mint Leaves (loosely packed; plus more to garnish)
- 3 tablespoons Lime juice (plus lime wheels to garnish)
- 3 cups Ice
Cinnamon Roll Bunnies Recipe
By Valarie
Separate dough into eight rolls
- 1 tube (12.4 ounces) refrigerated cinnamon roll dough
- 12 M&M's miniature baking bits
- 4 pink jelly beans
- 24 pieces black shoestring licorice (1 inch)
- 1 drop red food coloring
- Brown decorating gel or color of your choice
Roasted Fingerling Potatoes with Lemon-Parsley Aioli
By Valarie
Directions For the potatoes: Preheat the oven to 450 degrees F
- Potatoes:
- 2 pounds fingerling or baby potatoes, scrubbed and halved lengthwise
- 1 1/2 teaspoons kosher salt
- 1/8 teaspoon cayenne pepper
- 1/4 cup extra-virgin olive oil
- Aioli:
- 2/3 cup mayonnaise
- 1/4 cup freshly squeezed lemon juice (from 1 lemon)
- 2 tablespoons lemon zest (from 2 lemons)
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 2/3 cup fresh Italian parsley leaves, chopped
Slow Cooker Chicken Enchiladas - Recipe.com
By Valarie
Layers of corn tortillas, spicy tomato sauce, and chicken filling slow-cooked for a unique twist on an oven-baked f...
- PAM® Original No-Stick Cooking Spray
- 1 10 ounce can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
- 1 8 ounce can Ro*Tel® Original Tomato & Green Chili Sauce
- 1 10 3/4 ounce can reduced sodium condensed cream of chicken soup
- 2 cups shredded rotisserie chicken
- 1/2 cup chopped sweet onion
- 12 white corn tortillas (6 inch), cut into lengthwise strips
- 1 cup shredded Monterey Jack cheese
Grilled Shrimp with Lemon Aioli
By Valarie
Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes
- 2 slices cured lemon
- 1/2 cup mayonnaise
- 1 tablespoon minced fresh tarragon
- 1 teaspoon lemon juice
- 1 pound extra large shrimp, peeled and deveined
- 2 teaspoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
Dr. Ian’s Grilled Eggplant Sandwich
By Valarie
Heat a large grill pan or an outdoor grill
- 4 ciabatta rolls, toasted or grilled
- 2 large eggplants
- Extra-virgin olive oil, for drizzling plus 2 tablespoons
- 8 slices fresh mozzarella
- 1 pint cherry tomatoes, quartered
- 1 can artichoke hearts, finely chopped
- 1 red onion, finely chopped
- 5 to 6 basil leaves, chopped
- 2 cloves garlic, grated
- 3 tablespoons, balsamic vinegar
- Salt and pepper, to taste
Cuban Calzones
By Valarie
1 Heat oven to 350°F. Spray cookie sheet with cooking spray
- 2 Pillsbury® Grands!® frozen buttermilk or southern style biscuits (from 25-oz bag)
- 1 1/2 teaspoons yellow mustard
- 1 1/2 teaspoons mayonnaise or salad dressing
- 2 oz sliced pork (from deli)
- 2 oz sliced ham (from deli)
- 4 round dill pickle slices, well drained
- 2 tablespoons shredded Swiss cheese
- 1 egg, beaten
- 1/2 teaspoon dried minced onion
Parmesan Upside Down Baked Potatoes
By Valarie
1). Preheat oven to 400F
- 7 red potatoes, washed and cut in half
- 2-3 tablespoons butter
- 6 tablespoons shredded Parmesan cheese
- garlic powder
- sea salt
- freshly cracked pepper
Asparagus and Spinach Frittata
By Valarie
Preheat oven to 375 degrees with rack in middle position
- 3 tablespoons extra-virgin olive oil
- 1 pound asparagus, ends trimmed
- 1 3/4 teaspoons coarse salt, divided
- Juice of 1/2 lemon
- 1 small yellow onion, finely chopped (1 cup)
- 2 cloves garlic, minced
- 10 ounces frozen spinach, thawed and drained
- 1/4 teaspoon ground black pepper
- 10 large eggs
- 1 1/2 cups milk
- 1 tablespoon salt-packed capers, rinsed and chopped
- 1/4 cup chopped Italian parsley
- 2 scallions, finely chopped
- 1 tablespoon red-wine vinegar
Roasted Snap Peas with Shallots
By Valarie
The perfect side dish to your main dish, roasting the peas brings forth a great texture and flavor
- 1 pound sugar snap peas, trimmed (about 4-cups)
- 1 large shallot, halved and thinly sliced (about 1/4-cup)
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 2 pieces cooked bacon, crumbled (optional)