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Recipes
Carole's Chicken and Vegetable Quesadilla with Guacamole
By Valarie
step 1 ingredients Garlic Flavored Olive Oil 1 Red Bell Pepper (seeded and sliced) 1 Yellow Bell Pepper (se...
- For the Chicken and Vegetable Quesadilla:
- 1 Rotisserie Chicken (shredded)
- 1 Red Bell Pepper (seeded and sliced)
- 1 Yellow Bell Pepper (seeded and sliced)
- 1 medium Sweet Onion (sliced)
- 1/2 pound Baby Bella Mushrooms (sliced)
- 1 cup Fontina Cheese (grated)
- 1 cup Cheddar Cheese (grated)
- 1 cup Canned Black Beans (rinsed)
- 8 Whole Wheat or Flour Tortillas
- Fajita Seasoning (to taste)
- Cajun Seasoning (to taste)
- Garlic Flavored Olive Oil
- For the Guacamole:
- 4 Avocados (peeled; seeded and roughly chopped)
- 2 Roma Tomatoes (seeded and chopped)
- 2 tablespoons Flat Leaf Italian Parsley (chopped)
- 2 tablespoons Chives (chopped)
- Fresh Squeezed Lime Juice
- Sea Salt to taste
Italian-Style Steak, Mushrooms and Onions
By Valarie
1. Coat bowl of slow cooker with nonstick cooking spray
- 1 1/2 pounds boneless chuck steak, cut into 4 equal pieces
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Cubanelle peppers, seeds removed, sliced
- 1 red sweet pepper, seeds removed, sliced
- 1 sweet onion, sliced
- 1 10 ounce white mushrooms, quartered
- 1/2 cup beef broth
- 2 tablespoons red win vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown suger
- Fresh basil leaves
- Purchased tube polenta, sliced into rounds and grilled (optional)
Lazy Baked Greek Chicken
By Valarie
Preheat the oven to 425F. Heat 1 tablespoon EVOO, 1 turn of the pan, in a small skillet over medium heat
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 1/2 medium onion, finely chopped
- 3 large cloves garlic, finely chopped
- One 10-ounce box organic chopped spinach, thawed
- Salt and pepper
- Freshly grated nutmeg, to taste
- 3 tablespoons butter
- 1 cup panko breadcrumbs
- 1 teaspoon dried oregano (about 1/3 palmful)
- 4 pieces skinless, boneless chicken breast
- 1/2 cup crumbled Greek feta cheese
Carla Hall's BBQ Coffee Rub
By Valarie
Combine ingredients and store in jar for up to 6 months
- 1/4 cup finely fround Coffee
- 1/4 cup Brown Sugar
- 2 tablespoons Chili Powder
- 1 tablespoon freshly ground Black Pepper
- 1 tablespoon Paprika
- 2 tablespoons Salt
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1/2 tablespoon Cayenne
Three Cheese Wonton Ravioli
By Valarie
Bring a large pot of salted water to a boil
- 3 cups Quick Tomato Sauce (recipe below) or your favorite store bought brand
- 1/2 cup squeezed, chopped, cooked fresh or frozen spinach
- 1/2 cup coarsely grated mozzarella
- 1/2 cup ricotta (whole milk or low fat)
- 1/2 cup freshly microplane grated Parmigiano-Reggiano plus extra for sprinkling
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper to taste
- 32 square wonton wrappers
- shredded basil for garnish.
Slow Cooker Taco Soup
By Valarie
In a medium skillet, cook the ground beef until browned over medium heat
- 1 pound ground beef
- 1 onion, chopped
- 1 (16 ounce) can chili beans, with liquid
- 1 (15 ounce) can kidney beans with liquid
- 1 (15 ounce) can whole kernel corn, with liquid
- 1 (8 ounce) can tomato sauce
- 2 cups water
- 2 (14.5 ounce) cans peeled and diced tomatoes
- 1 (4 ounce) can diced green chile peppers
- 1 (1.25 ounce) package taco seasoning mix
Meatballs Fabio's Mom's
By Valarie
This is probably the best meatball you ever had in your life, or perhaps second only to the one your grandma makes
- For the tomato sauce:
- 1 lb. ground beef
- 4 oz. whole milk ricotta cheese
- 1 cup Parmigiano-Reggiano cheese, grated
- 1 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 tbsp. olive oil
- Salt and pepper
- 2 cups Fabio's Tomato Sauce
- Fresh parsley, chopped, for garnish
- Extra-virgin olive oil, for drizzling
- 6 cloves garlic
- 8 tbsp. extra-virgin olive oil
- 1 28-oz. can of whole plum tomatoes (packed only in tomato juice)
- Salt and pepper
- 10 basil leaves
Strawberries Two Ways
By Valarie
Divide the strawberries between 2 bowls
- 1 pound strawberries, washed, dried, hulled, and sliced lengthwise thinly
- 1 small lemon, juiced
- 3 tablespoons superfine sugar, divided
- 1 tablespoon balsamic vinegar
- 10 About 10 fresh basil leaves, cut into chiffonade
- Vanilla ice cream, for serving, optional
Rice-Noodle Chicken Soup - Recipe.com
By Valarie
1. In a large pot or Dutch oven bring broth to boiling
- 12 cups chicken broth
- 1/2 head napa cabbage, rinsed, hard core removed and cabbage cut into 1-inch-wide strips (about 8 cups)
- 2 large carrots, peeled and thinly sliced
- 2 large ribs celery, thinly sliced
- 1/4 pound broad rice noodles
- 1 22 ounce package Tyson® Grilled & Ready® Frozen Chicken Breast Strips, thawed and cut into bite-size pieces
- 1 8 ounce can sliced water chestnuts, drained
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup fresh cilantro leaves
- 2 - 3 tablespoons hoisin sauce
Mini Apple Crostatas
By Valarie
Heat oven to 425°F. Unroll crust on work surface
- 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
- 1 large baking apple, peeled, cored and thinly sliced (about 2 cups)
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 8 teaspoons caramel flavored topping