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Recipes
Slow-Simmered Seafood Stew
By Valarie
Layer the onions, bell pepper and okra in a large slow cooker
- 2 onions, chopped
- 1 large green bell pepper, cut into 1/2-inch pieces
- 1 pound fresh okra, cut into 1/2-inch pieces
- 2 1/2 cups marinara sauce
- 1 pound medium shrimp, peeled and deveined
- 1 pound bay scallops
- 1 teaspoon crushed red pepper
- 1/4 cup EVOO
- 1/2 cup (packed) fresh basil leaves
- Salt and pepper
- 1 log prepared potenta, sliced into 16 slices and grilled
Sausage & Peppers Baked Ziti
By Valarie
Cook pasta in a pot of boiling water according to package directions
- 8 ounces whole-wheat penne or ziti
- 1 16-ounce bag frozen pepper and onion mix (not thawed)
- 6 ounces turkey sausage (2 large links), crumbled
- 2 8-ounce cans no-salt-added tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/2 cup reduced-fat cottage cheese
- 3/4 cup Italian blend shredded cheese
Queen of Greens
By Valarie
Combine the sliced Onions and the White Wine Vinegar in the base of a food processor
- 1 large Bunch Black Kale (Leaves Torn into Bite-sized Pieces)
- 1/4 cup Grape seed Oil
- Salt and Freshly Ground Black Pepper
- 1/4 White Onion (Thinly Sliced)
- 2 tablespoons White Wine Vinegar
- 1 tablespoon White Miso
- 1 teaspoon Granulated Sugar
- 1 Mango (Diced)
- 1 Avocado (Diced)
- Olive Oil
Crushed Macaroni Vegetable Bake
By Valarie
Preheat oven to 350 degrees
- 1/4 cup Olive Oil
- 1/3 cup Water
- 2 cloves Garlic, pressed
- 1 tsp Italian Seasoning
- 1 1/2 cups Macaroni, crushed with a rolling pin
- 3 Tomatoes, cored and sliced 1/4" thick
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 cups Tightly Packed Fresh Baby Spinach Leaves
- 1/2 cup Finely Chopped Fresh Italian Flat-leaf Parsley
- 1 can (14.5 Ounces) Diced Tomatoes
Christmas Queso
By Valarie
Add the cheese to a saucepan and melt over medium heat
- 2 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut in 1/2-inch cubes
- 2 cans diced tomatoes and green chiles, such as Rotel
- 1 jar diced pimientos
- 2 jalapenos, seeded and chopped finely
- Tortilla chips, for serving
Roasted Beet Salad
By Valarie
Remove broiler tray from oven and coat with nonstick cooking spray
- 2 (15 1/4-ounce) cans sliced beets, rinsed and drained
- 1 1/2 cups crumbled feta cheese
- 1/2 cup pitted ripe olives
- 1/4 cup chopped fresh dill
- 1/2 cup olive oil
- 1/4 cup rice wine vinegar
- Salt, pepper and garlic powder, to taste
- Dash hot sauce
Mom's Italian Beef Barley Soup
By Valarie
In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper
- 2 pounds cubed beef chuck roast
- 5 cups water
- 4 cubes beef bouillon, crumbled
- 1/2 onion, chopped
- 1 (8 ounce) can tomato sauce
- 3/4 cup uncooked pearl barley
- salt and pepper to taste
Restaurant-Style Smashed Potatoes
By Valarie
2012 Ree Drummond, All Rights Reserved
- 5 whole large red potatoes
- 1 stick butter, softened and cut into pieces
- 1 cup pepper jack cheese, grated
- 3/4 cup sour cream
- 5 slices bacon, cooked and crumbled
- 2 whole green onions, sliced, plus more for topping
- Salt (add plenty!)
- Freshly ground black pepper (ditto!)
- 3/4 cup French fried onions
Hard-Boiling Method
By Valarie
1 The trick to hard-boiling your Eggs is not to boil them at all
- 1 Dozen Large Eggs
Classic Italian Turkey Meatballs
By Valarie
Preheat the oven to 400 degrees F
- 1 cup plain breadcrumbs
- 1/2 cup finely grated Parmesan, plus more for serving
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup whole milk, at room temperature
- 1 tablespoon ketchup, optional
- 1 tablespoon tomato paste
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, at room temperature
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 pound ground dark turkey meat
- 1 pound spicy Italian turkey sausage links, casings removed
- Extra-virgin olive oil, for drizzling
- 1/4 cup extra-virgin olive oil
- 3 large cloves garlic, smashed and peeled
- 1 large onion, finely chopped 1 teaspoon kosher salt, plus more to season
- 1/2 teaspoon freshly ground black pepper, plus more to season
- 3/4 cup chopped fresh basil
- 2 teaspoons finely ground fennel seeds
- 2 teaspoons dried oregano
- Two 28-ounce cans crushed tomatoes
- 1/2 cup low-sodium chicken broth, optional