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Recipes
Easy Buffalo Chicken Wings
By Valarie
Makes 4 servings Preheat the oven to 450 degrees F
- 2 pounds chicken wings, cut in half
- Hot sauce
- 1/2 teaspoon kosher salt
- 3 ounces blue cheese, crumbled (about 1/2 cup)
Spicy Shrimp & Brussel Sprout Stir-Fry
By Valarie
Directions In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high
- 2 tablespoons vegetable oil, divided
- 1 pound brussels sprouts, trimmed and shredded
- Salt and pepper
- 1 cup bean sprouts
- 2 cloves garlic, thinly sliced
- 1 small green chile, such as Thai, thinly sliced
- 3 scallions, white and green parts separated and thinly sliced
- 1 pound medium shrimp (41 to 50), peeled and deveined (tails left on)
- 2 teaspoons toasted sesame oil
- Lime wedges, for serving
Spiced Beef Brisket with Smokey BBQ Sauce (Texas)
By Valarie
Place an oven rack in the center of the oven
- 2 tablespoons dark brown sugar
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- One 14.5-ounce can beef broth
- One 3- to 3 1/2-pound beef brisket
- 2 cloves garlic, smashed and peeled
- 1 stick celery, coarsely chopped
- 1 medium onion, coarsely chopped
- One 14.5-ounce can crushed tomatoes
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1/2 teaspoon kosher salt
Turkey Spring Rolls
By Valarie
Mix 1 pound shredded leftover roast turkey with 2 tablespoons sweet Asian chili sauce
Chocolate Lava Pie
By Valarie
1 Preheated oven 350°F. 2 1 disc of Perfect Pie Crust On a lightly floured surface, roll out the dough ...
- 1 disc of Perfect Pie Crust
- 12 ounces Bittersweet Chocolate
- 1 cup Butter
- 5 large Eggs (room temperature)
- 1 cup Sugar
- 1 tablespoon Vanilla Extract
- 1/3 cup Flour
- 1 teaspoon Salt
- 1/2 cup Semi- Sweet Chocolate Chunks
- 1/2 cup Chopped Nuts (pecans & walnuts; toasted)
- Salted Caramel Sauce (to drizzle)
Braised Short Ribs with Pearl Onions and Potatoes
By Valarie
Preheat oven to 300°F. Season the Short Ribs generously with Salt and Pepper
- 8 Beef Short Ribs (English-cut, bone-in, 2 inches thick, about 5 pounds)
- 3 tablespoons Extra Virgin Olive Oil
- 1 pound Pearl Onions
- 1 tablespoon Tomato Paste
- 8 Cloves Garlic (finely chopped)
- 1 Bay Leaf
- 4 Sprigs Rosemary (tied in bundle)
- 6 Carrots (cut into 2-inch chunks)
- 2 pounds Baby Yukon Gold Potatoes (halved)
- 2 tablespoons Flour
- 1 cup Dry Red Wine
- 3 cups Beef Stock
- 1 cup Fresh Horse Radish
- 1 cup Parsley
- 1/2 cup Pickled Red Onions
Lean Pressed Cubans
By Valarie
Preheat the oven to 450 degrees F
- 1/4 cup olive oil
- 2 tablespoons fresh oregano, finely chopped
- 1 orange, juiced, halves reserved
- Salt and freshly ground black pepper
- 2 cloves garlic, finely chopped
- 1 pound pork loin
- Canola oil spray
- 4 whole-wheat sandwich thins
- 2 teaspoons Dijon mustard
- 8 thin dill pickle slices
- 4 thin slices low-sodium ham
- 4 slices low-fat Swiss cheese
Broccoli Slaw
By Valarie
Combine ingredients in a bowl, cover, and refrigerate for at least 1 hour before serving
- 12 ounces Shredded Broccoli Slaw (or raw broccoli stalks shredded in food processor)
- 3 tablespoons Mayonnaise (light mayo is preferred)
- 2 tablespoons Balsamic or Cider Vinegar
- 2 teaspoons Sugar
- 1 teaspoon Dried Dill
- Salt and Pepper to taste
Slow-Cooker Barbecue Ribs
By Valarie
Spray inside of 4- to 5-quart slow cooker with cooking spray
- 1/4 cup packed brown sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 1/2 lb pork loin back ribs
- 1 medium onion, sliced
- 1/2 cup cola carbonated beverage
- 1 1/2 cups barbecue sauce
Lamb Stew
By Valarie
Heat the oil over medium-high heat in an 5-qt soup pot or Dutch oven
- 2 lbs lamb stew meat
- 1 Tbsp oil
- 2 cups onion, thinly sliced
- 2 carrots, peeled and diced into 1'' pieces
- 2 stalks of celery, diced into 1'' pieces
- 3 garlic cloves, minced
- 1/2 cup red wine
- 1-1/2 cups beef broth
- 1 tsp fresh rosemary, chopped
- 1-1/2 cups butternut squash, peeled and diced
- 1-1/2 Tbsp cornstarch
- 1-1/2 Tbsp water
- 1 Tbsp balsamic vinegar