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Recipes
Carne Asada Tacos
By Valarie
Whisk vinegar, chili powder, oil, 2 teaspoons salt and garlic powder in a 9-by-13-inch baking dish
- 1/2 cup white vinegar
- 2 tablespoons chili powder
- 2 tablespoons extra-virgin olive oil
- 2 3/4 teaspoons salt, divided
- 1 teaspoon garlic powder
- 2 pounds flank or skirt steak, trimmed and cut into 3 equal portions
- 1 pound tomatoes, chopped
- 2-4 fresh jalapeño peppers or serrano chiles, seeded and finely diced
- 1/2 cup chopped onion
- 1/2 cup chopped fresh cilantro
- 1 ripe but slightly firm avocado, diced
- Juice of 1 lime
- 16 5- to 6-inch corn or whole-wheat flour tortillas, warmed
- 1/3 cup crumbled Cotija cheese (see Tip) or other shredded cheese
Daphne Oz's Spicy Garlic Butter Shrimp with Tomato Toast
By Valarie
step 1 ingredients 3 tablespoons Unsalted Butter 2 tablespoons Extra Virgin Olive Oil 5 Garlic cloves (peele...
- For the Garlic Shrimp:
- 3 tablespoons Unsalted Butter
- 2 tablespoons Extra Virgin Olive Oil
- 5 Garlic cloves (peeled and smashed)
- 1 tablespoon Dried Chile Flakes
- 24 medium Shrimp (peeled and deveined)
- 1/3 cup Dry White Wine
- juice of 1/2 a Lemon
- 2 tablespoons fesh flat-leaf Parsley (chopped)
- For the Tomato Toast:
- 1 small Ciabatta loaf
- 2 Garlic cloves (peeled and smashed)
- 2 very ripe Tomato
- 1/4 cup Extra Virgin Olive Oil
- Sea Salt
- For the Sandwiches:
- 1 Avocado (pitted; peeled and thinly sliced)
- Sea Salt
- 1/2 cup fresh Pomegranate Seeds (optional)
- 1 Lemon (cut into 4 wedges)
Caesar Salad
By Valarie
For the dressing: Place the anchovies into a blender or food processor
- 4 whole anchovy fillets
- 2 tablespoons (and up to 3 tablespoons) Dijon mustard
- 1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)
- 1 teaspoon Worcestershire sauce
- 2 cloves fresh garlic, peeled
- 1/2 whole lemon, juiced
- 1/2 cup olive oil
- 1/4 cup freshly grated Parmesan
- 1 dash salt
- Freshly ground black pepper
- 1/2 loaf crusty French bread
- 1/4 cup olive oil
- 2 cloves fresh garlic, peeled
- Salt
- Hearts of romaine lettuce
- Fresh Parmesan wedge
Portobello Mushroom Burgers
By Valarie
Place the mushroom caps, smooth side up, in a shallow dish
- 4 portobello mushroom caps
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon minced garlic
- salt and pepper to taste
- 4 (1 ounce) slices provolone cheese
Slow-Cooker Chicken Marsala
By Valarie
Spray 4- to 5-quart slow cooker with cooking spray
- 2 cloves garlic, finely chopped
- 1 tablespoon vegetable oil
- 8 boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 jars (6 oz each) Green Giant® sliced mushrooms, drained
- 1 cup sweet Marsala wine or Progresso® chicken broth (from 32-oz carton)
- 1/2 cup water
- 1/4 cup cornstarch
- 3 tablespoons chopped fresh parsley
Ranch Seasoning Powder
By Valarie
Good on meats especially chicken
- 1/2 cup Buttermilk powder
- 1 tablespoon Dried Parsley
- 1 teaspoon Onion Flakes
- 2 teaspoons Onion Powder
- 2 teaspoons Dried Dill
- 3/4 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 teaspoons Dried Chives
Apple Pie Crescents
By Valarie
Heat oven to 375°F. Line cookie sheet with cooking parchment paper
- 1 small Granny Smith apple, peeled, cored, cut into 8 (1/2-inch) slices
- 3 tablespoons butter, melted
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 1/3 cup packed brown sugar
- 1 teaspoon apple pie spice
Caramel Croissant Pudding
By Valarie
Directions Preheat the oven to 350 degrees F
- 2 stale croissants
- 1/2 cup sugar
- 2 tablespoons water
- 1/2 cup heavy cream
- 2 tablespoons bourbon
- 1/2 cup whole milk
- 2 eggs, beaten
Spanish Chicken and Rice
By Valarie
Preheat oven to 350 degrees F
- 1 tablespoon olive oil
- 8 bone-in chicken thighs, skin removed
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 2 medium green peppers, cut into 1/2-inch pieces
- 2 cloves garlic, crushed with press
- 1 large onion, chopped
- 1 tablespoon paprika
- 2 cans (14 1/2-ounce) diced tomatoes
- 1 can (14- to 14 1/2-ounce) chicken broth
- 3 cups water
- 2 1/2 cups long-grain white rice
- 1 package (10-ounce) frozen peas
- 1 cup salad olives or coarsely chopped pimiento-stuffedolives
Chicken Marsala
By Valarie
1 Mix flour, salt and pepper
- 1/4 cup Gold Medal® all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 2 tablespoons olive or vegetable oil
- 2 cloves garlic, finely chopped
- 1 cup sliced fresh mushrooms (3 oz)
- 1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes
- 1/2 cup dry Marsala wine or Progresso® chicken broth (from 32-oz carton)