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Recipes
Pickled Red Onions
By Valarie
1 2 pounds red onions sliced White wine vinegar Sugar Kosher salt Pack the onions into two 1-quart jars and...
- 2 pounds red onions sliced
- White wine vinegar (amount will vary for each jar)
- Sugar (amount will vary for each jar)
- Kosher salt (amount will vary for each jar)
- 2 teaspoons mustard seeds
- 1 tablespoon crushed red pepper flakes
- 2 tablespoons coriander seeds
- 2 tablespoons black peppercorns
- 4 garlic cloves
- 2 bay leaves
Barbacoa Tacos
By Valarie
In a large bowl, mix together the Canola Oil, Tomato Sauce, Chile Sauce, Red Wine Vinegar, Ground Cumin, Ground Clo...
- Barbacoa Tacos
- 4-5 pounds Boneless Chuck Roast
- 1 tablespoon Canola Oil
- (2) 8 ounce cans Tomato Sauce
- 8 ounce can Chile Sauce
- 1/4 cup Red Wine Vinegar
- 2 teaspoons Ground Cumin
- 1/4 teaspoon Ground Cloves
- 2 tablespoons Granulated Garlic
- 1/2 teaspoon Ground Pepper
- Salt - to taste
- 2 Bay Leaves (crushed)
- 1/2 teaspoon Chile Peppers (crushed)
- 1/2 Lemon
- 1/2 medium Yellow Onion (diced)
- 1/4 teaspoon Oregano
- Taco Toppings
- 1 dozen Corn Tortillas (warmed)
- 1 bunch Cilantro (leaves, chopped)
- 1 large White Onion (chopped)
- Salsa (to serve)
- Guacamole (to serve)
- Salsa
- 2-3 large tomatoes (chopped)
- 1/4 Red Onion (chopped)
- 2-4 Serrano Chiles (roasted, skin and stem removed)
- Salt to taste
- Guacamole
- 3 large avocados
- 1 Lemon
- Salt to taste
Penne with Bacon, Butternut Squash and Spinach
By Valarie
In a large pot of boiling, salted water, cook the pasta for 7 minutes (the pasta will only be partially cooked)
- 1 pound penne rigate pasta
- 6 slices bacon
- 2 tablespoons extra-virgin olive oil
- 1 butternut squash, peeled and cut into 3/4-inch cubes
- 3 cups baby spinach
- 2 cloves garlic, finely chopped
- 3 tablespoons chopped flat-leaf parsley
- Salt and pepper
- 1/4 cup grated parmesan cheese
Lemon and Parmesan Fish
By Valarie
Preheat oven to 450 degrees F
- 4 2 - ounces fresh or frozen sole, tilapia, or flounder fillets, 1/4 to 1/2 inch thick
- Nonstick cooking spray
- 1/4 cup crushed cornflakes
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons butter, melted
- 1/2 teaspoon finely shredded lemon peel
- 1/8 teaspoon ground black pepper
- Lemon wedges
Portobello "Pizza" Nicoise
By Valarie
Directions Chop the garlic cloves, then sprinkle with some salt and smear to a paste, using the side of your knife...
- 2 cloves garlic
- Kosher salt and freshly ground black pepper
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 2 anchovy fillets, mashed with a fork
- 1/2 cup fresh basil leaves, finely chopped
- 1/3 cup Nicoise olives, pitted
- 1 tablespoon capers, drained
- Pinch crushed red pepper flakes
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups grape tomatoes
- 4 large portobello mushrooms, stems removed
- Canola oil, for brushing
- 6 ounces soft goat cheese
Cobb Chicken Rolls
By Valarie
Yields: 4 Preheat oven to 375ºF, place a rack in the center of the oven
- 4 boneless, skinless chicken breasts, split open like a book and pounded thin
- Salt and pepper
- 2 tablespoons chopped fresh thyme
- 12 slices lean, smoky bacon
- 1/2 cup red onion, finely chopped
- 2 hard-boiled eggs, finely chopped
- 1/4 cup parsley, finely chopped
- 1/2 cup smoked blue cheese or blue cheese crumbles (such as Oscar’s)
- Cooking spray
- 2 Romaine hearts, chopped and dressed in vinaigrette or lemon juice and olive oil, salt, pepper
Chinese Chicken Lettuce Wrap
By Valarie
Instructions 1. FOR THE CHICKEN: Place chicken pieces on large plate in single layer
- Chicken
- 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 2 teaspoons Chinese rice cooking wine or dry sherry
- 2 teaspoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch
- Sauce
- 3 tablespoons oyster sauce
- 1 tablespoon Chinese rice cooking wine or dry sherry
- 2 teaspoons soy sauce
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon red pepper flakes
- Stir-Fry
- 2 tablespoons vegetable oil
- 2 celery ribs, cut into 1/4-inch pieces
- 6 ounces shiitake mushrooms, stemmed and sliced thin
- 1/2 cup water chestnuts, cut into 1/4-inch pieces
- 2 scallions, white parts minced, green parts sliced thin
- 2 garlic cloves, minced
- 1 head Bibb lettuce (8 ounces), washed and dried, leaves separated and left whole
- Hoisin sauce
Rich Chicken Stew
By Valarie
Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch oven
- 1 pound mushrooms, stems trimmed, caps wiped clean
- 1/2 cup finely chopped shallots, (2 large)
- 2 teaspoons extra-virgin olive oil
- 1/2 cup water, divided
- 4 cups reduced-sodium chicken broth
- 1 cup thinly sliced carrots, (1 large)
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
- 2 bay leaves
- 2 pounds boneless, skinless chicken thighs, trimmed and cut in 2-inch chunks
- 2 1/4-inch-thick lemon slices, (including peel), seeded
- 1/2 teaspoon freshly grated lemon zest
- 2 tablespoons cornstarch
- 1/4 cup whipping cream
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 1 1/2 cups frozen green peas, rinsed under cold water to thaw
- 1/2 cup chopped fresh parsley
Spicy Drumsticks
By Valarie
Lightly coat an unheated 3- or 3 1/2-quart slow cooker with cooking spray
- Nonstick cooking spray
- 4 chicken drumsticks (about 1 pound total), skinned*
- 1/2 cup bottled picante sauce
- 2 teaspoons bottled cayenne pepper sauce (such as Frank's Red Hot) or 1/8 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme, crushed
- 1 bay leaf
- 2 teaspoons olive oil
Peach Slab Pie
By Valarie
Heat oven to 375°F. Remove pie crusts from pouches
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 3/4 cup packed brown sugar
- 1/4 cup cornstarch
- 2 tablespoons lemon juice
- 9 cups Cascadian Farm™ organic frozen sliced peaches, thawed and drained (from four 10-oz bags)
- 1/2 roll Pillsbury™ refrigerated sugar cookies