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Recipes
Garlic Cheese Bread
By Valarie
Preheat the oven to 375 degrees F
- 3 1/2 cups grated Cheddar
- 3/4 cup grated Monterey Jack
- 1/2 cup grated Parmesan
- 3/4 cup (real) mayonnaise
- 1 1/2 sticks softened butter
- 4 whole green onions (white and light green parts), minced
- 1 dash salt
- Freshly ground black pepper
- 4 cloves garlic, finely minced
- 1 loaf crusty French bread
- 1/2 cup chopped fresh flat-leaf parsley
Shrimp Tostadas
By Valarie
1. In a small bowl, whisk together mayonnaise, lime juice, brown sugar and chile powder
- 1/2 cup reduced-fat mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1/4 teaspoon chipotle chile powder
- 8 white corn tortillas
- 1 pound large shrimp, shells removed, deveined
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 cups shredded iceberg lettuce
- 2 plum tomatoes, cored and diced
- 1 small red onion, chopped
- 1/2 cucumber, peeled and cut into thin matchsticks
- 1/2 cup cilantro leaves
- 1 lime, cut into wedges
- 1/2 cup prepared tomato salsa
- Sour cream (optional)
Serrano-Wrapped Fish with Crispy Potato Hash
By Valarie
Preheat oven to 350°F. Season fish with salt, pepper, granulated onion, paprika, minced parsley, thyme and lemon...
- 4 8-ounce portions thick cod or other sustainable white fish
- Salt and pepper
- Granulated onion
- Paprika or smoked paprika
- Minced parsley and thyme
- Lemon zest
- 8 thin slices Serrano ham
- 5 tablespoons olive oil, divided
- 16 small white or gold potatoes (about 1 1/4 to 1 1/2 pounds), halved and chopped
- 1 onion, chopped
- 2 ribs celery, chopped
- 2 Serrano pepper, finely chopped
- 4 cloves garlic, sliced
- 1 tablespoon tomato paste
- 1/2 cup chicken stock
- Chopped flat-leaf parsley
- Lemon wedges
Bourbon BBQ Sauce
By Valarie
Melt butter in a saucepan over medium heat
- For the Broccoli Slaw:
- 2 tablespoons Butter
- 1/2 Onion (finely chopped)
- 3/4 cup Bourbon (or whiskey of choice)
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Salt
- 1/2 teaspoon Cayenne Pepper
- 2 cups Ketchup
- 1/4 cup Worcestershire Sauce
- 1/4 cup Tomato Paste
- 1/2 cup Brown Sugar
- 1/3 cup Apple Cider Vinegar
- 2 tablespoons Butter
- 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
Italian Braised Beef with Root Vegetables
By Valarie
Preheat the oven to 300 degrees F
- 3 pounds rump roast
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 carrot, cut into 1-inch chunks
- 1 small celery root, peeled and cut into 1-inch chunks
- 1 onion, coarsely chopped
- 2 cloves garlic, smashed
- 1 cup red wine
- 2 cups Yia Yia's Sunday Sauce, recipe follows
- 2 bay leaves, preferably fresh
- 1 1/2 pounds dried rigatoni, for serving
- 1/4 cup olive oil
- 1 large Spanish onion, finely diced
- 1 tablespoon kosher salt, or more as needed
- 6 cloves garlic, sliced
- Two 28-ounce cans San Marzano tomatoes, with their juice
- 2 pounds meaty beef bones
- 1 cup dry white wine
- 1 tablespoon fresh oregano leaves
- 1 tablespoon crushed red pepper flakes, optional
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
Roasted Garlic Mashed Potatoes
By Valarie
Preheat the oven to 350 degrees F
- 5 pounds russet or Yukon gold potatoes, peeled and rinsed
- 1 1/2 sticks regular salted butter, plus more for dotting
- 8 ounces cream cheese, softened
- 1/4 cup or so half-and-half
- A splash heavy cream
- Salt and black pepper
- 3 to 5 heads roasted garlic
Cooking Pork Tenderloin
By Valarie
Preheat oven to 400 degrees F
- 2 teaspoons extra-virgin olive oil
- 1 pound pork tenderloin, trimmed
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
Chicken Posole by Julie Benz's
By Valarie
Bring chicken stock to a boil in a large pot
- 5 cups chicken stock
- 1 to 2 15-ounce cans white hominy, drained
- 1 can corn (optional)
- 2 14 1/2-ounce cans stewed tomatoes (use fire-roasted or Mexican-style for an added kick)
- 4 teaspoons oregano
- 1 jalapeño chili, chopped
- 3 tablespoons New Mexican chili powder
- 1 rotisserie chicken, meat shredded
- Toppings: Sliced radishes, diced avocado, chopped fresh cilantro, shredded lettuce, sour cream, sliced limes
Strawberry-Pink Grapefruit Rose Sangria
By Valarie
Place the grapefruit cut-side down and thinly slice
- 1 grapefruit, halved
- 1 cup halved ripe strawberries
- 1 lime, thinly sliced
- 1 small orange, halved and thinly sliced
- 1 bottle rose wine, chilled
- 1 cup pink grapefruit juice
- 1 cup chilled pink grapefruit vodka
- 1/2 cup simple syrup, more if desired
- Ice
Crescent-Wrapped Brie
By Valarie
Heat oven to 350°F. Place 1 square on ungreased cookie sheet
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 round (8 oz) Brie cheese
- 1 egg, beaten