Valarie's profile page
Recipes
Arrabiata-Style Shrimp - Recipe.com
By Valarie
1. Heat olive oil in large, nonstick skillet over medium-high heat
- 1 tablespoon olive oil
- 3 cloves garlic, chopped
- 1 14 1/2 ounce can fire-roasted crushed tomatoes
- 1/2 cup dry white wine
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 1/2 pounds large shrimp, shelled and deveined
- 1/4 cup parsley, chopped
- 1 9 ounce package refrigerated whole-wheat linguine (such as Buitoni)
- 2 ounces ricotta salata, shredded
Cheesy Squash Fondue
By Valarie
Preheat oven to 400°F. Prepare a medium roasting pan with a piece of parchment paper
- 2 Acorn Squash (cut in half crosswise, seeds removed)
- 2 tablespoons Butter
- 1 Leek (white and light green parts, finely chopped)
- 1/4 cup Mascarpone
- 1 cup Heavy Cream
- 1/4 teaspoon Freshly Grated Nutmeg
- 2 cups Gruyere (freshly grated)
- Salt and Freshly Ground Black Pepper to Taste
- Grilled Slices Baguette
Birthday Cake Milkshake
By Valarie
Super easy Birthday Cake Milkshake!
- 1 pint Vanilla Ice Cream
- 1/2 cup Milk
- 1 teaspoon Vanilla Extract
- 1/2 cup Cake Mix
- Sprinkles
- Bourbon (optional)
Bacon-Wrapped Chili Shrimp
By Valarie
Directions Preheat the oven to 400 degrees F
- 1 stick (8 tablespoons) butter
- 1 tablespoon chili powder
- 2 1/2 pounds peeled and deveined raw jumbo shrimp (U12 size)
- 1 pound thin bacon, slices cut in half
- 3 green onions, sliced
Zucchini Tomato Sauce with Fat Spaghetti
By Valarie
Heat a Dutch oven or pot over medium to medium-high heat
- 1/4 cup EVOO
- 3 small, firm zucchini, seeded and chopped
- 1 small onion, finely chopped
- 4 cloves garlic, chopped
- 1 chile pepper, seeded and finely chopped or 1 teaspoon crushed red pepper flakes
- 1 tablespoon fresh rosemary, finely chopped
- Salt and pepper
- 2 tablespoons tomato paste
- 1/2 cup dry red or white wine
- One 28- to 32-ounce can San Marzano tomatoes
- 1 cup passata or tomato sauce
- A few leaves fresh basil, torn
- 1 pound pici or bucatini pasta
- 2 tablespoons butter
- Grated Pecorino cheese (tangy) or Parmigiano-Reggiano (buttery, nutty)
Cinnamon Toast - The RIGHT Way
By Valarie
Preheat oven to 350 degrees
- 16 slices Bread (whole Wheat Is Great!)
- 2 sticks Salted Butter, Softened
- 1 cup Sugar (more To Taste)
- 3 teaspoons Ground Cinnamon
- 2 teaspoons Vanilla Extract (more To Taste)
- 1/8 teaspoon Ground Nutmeg (optional)
Patty Melt Panini
By Valarie
1. Heat butter in large nonstick skillet over medium heat
- 2 tablespoons unsalted butter
- 1 large Vidalia or other sweet onion, sliced
- 1 pound lean ground beef
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 8 slices seedless rye
- 1/4 pound thinly sliced reduced-fat American cheese (such as Alpine Lace), about 8 slices
- 1/4 cup light Thousand Island salad dressing
Peanut Noodle Salad
By Valarie
1 Break noodles into thirds
- 1 package (8 oz) lo mein noodles
- 1/3 cup reduced-fat peanut butter spread
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup orange juice
- 1/4 teaspoon ground red pepper (cayenne)
- 3 medium carrots, shredded (2 cups)
- 1 large red bell pepper, cut into 1/4-inch strips
- 6 medium green onions, sliced (6 tablespoons)
- 1/4 cup unsalted dry-roasted peanuts, coarsely chopped
Chicken in Tomatoes
By Valarie
Step 1 Preheat oven to 400 degrees
- 2 pounds frozen tomatoes (4 cups), thawed or 28oz of canned whole tomatoes, drained.
- 1 tablespoon vegetable oil
- 4 bone-in, skin-on chicken thighs (1 1/2 pounds total)
- Coarse salt and ground pepper
- 1 small yellow onion, thinly sliced (1 cup)
- 3 garlic cloves, smashed and peeled
- 3 sprigs oregano or 1/4 tsp. dried oregano
Sunny's Midnight Mac and Meat Mug
By Valarie
In a large coffee cup (if you have a "soup mug," use that), add the elbows, deli meat, seasoning blend and enough w...
- 1/3 cup elbow macaroni
- 1 slice deli ham, chopped or 1/3 cup chopped cooked chicken
- Dash of Italian, poultry or steak seasoning blend
- 1/4 to 1/2 cup heavy cream or milk (but c'mon it's midnight, do the cream)
- 1/4 cup shredded Cheddar-Monterey Jack cheese blend
- 1 slice pepper-Jack cheese, torn to bits
- Salt and freshly ground black pepper