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Recipes
Michael Symon Pickled Red Onions
By Valarie
step 1 ingredients 2 pounds red onions sliced White wine vinegar Sugar Kosher salt instructions ...
- 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
Sloppy Jane Sliders
By Valarie
Directions In a very large skillet set over medium-high heat, heat the oil
- 3 tablespoons extra-virgin olive oil
- 3 pounds ground turkey
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- Kosher salt and cracked black pepper
- 5 cloves garlic, grated
- 2 green bell peppers, chopped
- 1 large onion, chopped
- One 28-ounce can crushed tomatoes
- One 14-ounce can tomato puree
- 1 cup ketchup
- 1/4 cup packed light brown sugar
- 3 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 24 small potato rolls, lightly toasted
Marinated Shrimp
By Valarie
This marinated shrimp is full of flavor! Great for a light snack or even a light dinner
- 1/4 cup canola oil
- 2 cloves garlic, finely minced or pressed
- 1 Tablespoon dry mustard
- 1 tablespoon salt
- 1/2 cup lemon juice
- 1 tablespoon red wine vinegar
- 1 bay leaf, crumbled
- dash of cayenne pepper
- 1 lemon, thinly sliced and any seeds removed
- 1 medium red onion, thinly sliced
- 1 can (5.75 ounces) colossal pitted black olives, well drained
- 1 jar (2 ounces) chopped pimiento
- 2 tablespoons chopped flat leaf parsley
- 2 pounds cooked large shrimp
Roasted Shrimp and Orzo
By Valarie
Preheat the oven to 400 degrees F
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4 pound good feta cheese, large diced
Baked Zucchini and Potatoes
By Valarie
For the zucchini and potatoes: Preheat the oven to 375 degrees F
- One 28- to 32-ounce can stewed tomatoes or Italian San Marzano tomatoes
- 2 to 3 tablespoons chopped fresh thyme
- Olive oil, for liberal drizzling
- 2 zucchini, thinly sliced
- Salt and pepper
- 3 potatoes, peeled and thinly sliced
- 2 tablespoons rosemary, finely chopped
- 4 large cloves garlic, thinly sliced
- 2 onions, thinly sliced
- 1 cup freshly grated Parmigiano-Reggiano cheese
Thanksgiving Turkeys
By Valarie
double stuffed oreos & reeses mini peanut butter cups
- 1 cup semisweet chocolate chips
- 30 candy corn candies, plus 6 white tips of candy corn
- 6 chocolate sandwich cookies
- 6 mini peanut butter cups
- 6 malt balls
- 1 cup Red Frosting, recipe follows
- 6 chocolate sandwich cookies with top cookies removed
- 1/2 stick (1/4 cup) unsalted butter, at room temperature
- 1 1/2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons whole milk
- Red food coloring, as needed
Shredded Cabbage & Salmon Salad
By Valarie
Directions Cook edamame according to package instructions; drain
- 1 1/2 cups frozen shelled edamame
- 1 teaspoon finely grated lime zest, plus 2 tablespoons lime juice
- 1 tablespoon honey
- 6 teaspoons soy sauce
- 1 tablespoon plus 1/4 teaspoon toasted sesame oil
- 3/4 pound center-cut salmon fillet, skin removed
- 5 teaspoons grated peeled fresh ginger (from a 3-inch piece)
- 1/4 head napa cabbage, cored and thinly sliced (4 cups)
- 1/2 head red cabbage, cored and thinly sliced (4 cups)
- 1 small bunch scallions, thinly sliced (3/4 cup)
Peanut Butter Pork Tenderloin
By Valarie
1 3 tablespoons Peanut Butter 1/4 cup Soy Sauce 1/4 cup Rice Wine Vinegar 1 tablespoon Light Sesame Oil 2 tablespo...
- 1/2 pound Pork Tenderloin (sliver skin removed)
- 3 tablespoons Peanut Butter
- 1/4 cup Soy Sauce
- 1/4 cup Rice Wine Vinegar
- 1 tablespoon Light Sesame Oil
- 2 tablespoons Sriracha
- Salt
- Freshly Ground Black Pepper
- 1/4 cup Lightly Salted Roasted Peanuts (coarsely chopped)
- 1/2 cup Bean Sprouts
- 1 small Jalapeno (shaved thin into rings)
- 1 Scallion (sliced thin on a bias; white & green part)
- 1/4 cup Picked Cilantro Leaves
- 1/4 cup Shaved Radish
- 1 Lime (juiced)
- Olive Oil (to taste)
Creamy Scallop Crepes Recipe
By Valarie
In a small bowl, beat the egg whites, egg and milk
- FILLING:
- 2 egg whites
- 1 egg
- 1-1/2 cups fat-free milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 pound bay scallops
- 1/2 cup white wine or reduced-sodium chicken broth
- 1/8 teaspoon white pepper
- 1 pound sliced fresh mushrooms
- 4 green onions, sliced
- 2 tablespoons butter [x] Affordable, Fresh, Cream Butter Daily Chef™ chooses only flavorful, quality ingredients, so every meal we help you create becomes an instant favorite. Try New Recipes >
- 1/4 cup all-purpose flour
- 2/3 cup fat-free evaporated milk
- 1/2 cup shredded reduced-fat Swiss cheese
Chicken Divan
By Valarie
Preheat oven to 350°F. Grease a 9'' x 13'' baking dish
- 3 cups basmati rice, cooked
- 1 (20-oz) bag frozen broccoli
- 6 boneless chicken breasts, cooked and cut into bite-size pieces
- 8 oz cremini mushrooms, sliced and sautéed
- 1 (10.75-oz) can cream of chicken soup
- 1 (10.75-oz) can cream of mushroom soup
- 1 cup mayonnaise
- 1/4 cup lemon juice
- 3 Tbsp curry powder
- 3/4 cup cooking sherry
- 1 –1/2 cups Cheddar cheese, shredded
- 1 cup butter-flavored crackers, crushed
- 3 Tbsp butter, melted
- 1 Tbsp dried parsley