Valarie's profile page
Recipes
Asian Shrimp and Vegetable Soup - Recipe.com
By Valarie
This colorful and light soup combines a blend of crunchy vegetables with chicken and shrimp at only 152 calories pe...
- 12 ounces fresh or frozen large shrimp in shells
- 4 green onions
- 2 teaspoons canola oil
- 2 medium carrots, peeled and thinly sliced
- 8 ounces fresh shiitake or oyster mushrooms, stemmed and coarsely chopped
- 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
- 2 cloves garlic, minced
- 2 14 ounce can reduced-sodium chicken broth
- 2 cups water
- 1 cup frozen shelled sweet soybeans (edamame)
- 1 tablespoon reduced-sodium soy sauce
- 1/4 teaspoon crushed red pepper (optional)
- 1 cup trimmed sugar snap peas and/or coarsely shredded bok choy
- Slivered green onions (optional)
Hasselback Sweet Potatoes
By Valarie
Preheat the oven to 425 degrees F
- 4 medium sweet potatoes
- 1 tablespoon unsalted butter, melted
- 1 teaspoon olive oil
- 1 teaspoon finely chopped fresh thyme leaves
- 1 garlic clove, finely grated on a microplane
- Kosher salt and freshly ground black pepper
- 1/3 cup nonfat Greek-style yogurt
- 1 scallion, white and green parts chopped
Baked Texas Jalapeño Peppers
By Valarie
Another recipe submitted by a co-worker for our chili cook-off at work
- 25 medium jalapeno peppers
- 1 (8 ounce) package cream cheese, softened
- 3 cups shredded cheddar cheese
- 1 1/4 teaspoons Worcestershire sauce
- 4 slices bacon, cooked and crumbled
Baked Tortilla Chips
By Valarie
Preheat the oven to 350 degrees F
- Twelve 6-inch corn tortillas (preferably white)
- 1 tablespoon vegetable oil
- Fine salt
- Copyright 2001 Television Food Network, G.P. All rights reserved
Slow Cooker Artichoke Dip - The Magical Slow CookerThe Magical Slow Cooker
By Valarie
In a large bowl, stir together the cream cheese, sour cream, and mayo
- 1 (8-oz.) pkg. cream cheese, room temperature
- 1 cup sour cream
- 1/2 cup mayo
- 1 (1.8-oz.) pkg. leek soup mix
- 2 garlic cloves, minced
- 1 Tbsp. lemon juice
- 1/4 tsp pepper
- 2 (14-oz) cans artichokes, drained and chopped
- 1 (5-oz.) container shredded parmesan cheese, divided
- French bread for serving
Atlanta Brisket
By Valarie
1. Using fork, poke holes all over brisket
- Salt and pepper
- 4 4 4 teaspoons vegetable oil
- 1 1 1/2 pound onions, halved and sliced 1/2 inch thick
- 2 2 2 cups cola
- 1 1/2 1 1/2 1/2 cups ketchup
- 4 4 4 teaspoons onion powder
- 2 2 2 teaspoons packed dark brown sugar
- 1 1 1 teaspoon garlic powder
- 1 1 1 teaspoon dried thyme
Beets with Lemon and Almonds
By Valarie
1. Place beets, cut side down, in single layer in 11-inch straight-sided sauté pan or Dutch oven
- 1 1/2 pounds beets, trimmed and halved horizontally
- 1 1/4 cups water
- Salt and pepper
- 3 tablespoons white vinegar
- 1 tablespoon packed light brown sugar
- 1 shallot, sliced thin
- 1 teaspoon grated lemon zest
- 1/2 cup whole almonds, toasted and chopped
- 2 tablespoons chopped fresh mint
- 1 teaspoon chopped fresh thyme
Shanghai Pasta - Recipe.com
By Valarie
Stir-fried shrimp and vegetables and an Asian sauce make for a fun and quick pasta dinner
- 8 ounces dried fusilli, linguine, or spaghetti
- 3 tablespoons soy sauce
- 1 tablespoon bottled plum sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon red chili paste (optional)
- 1 tablespoon cooking oil
- 1 medium red and/or green sweet pepper, cut into bite-size pieces
- 1 cup fresh green beans, cut into 1-inch pieces or 1 cup pea pods, trimmed
- 12 ounces frozen peeled and deveined large shrimp without tails, thawed (26 to 30 shrimp per lb. count)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon ground black pepper
- 2 green onions, bias sliced into 1-inch pieces
- 2 teaspoons sesame seeds, toasted
Slow-Cooker Stout & Chicken Stew
By Valarie
Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl
- 6 tablespoons plus 1/2 cup all-purpose flour, divided
- 1 teaspoon salt, divided, plus more to taste
- 1/2 teaspoon freshly ground pepper, plus more to taste
- 2 1/2 pounds boneless, skinless chicken thighs, trimmed
- 4 teaspoons extra-virgin olive oil, divided
- 3 pieces bacon, chopped
- 1 2/3 cups Guinness beer or other stout (14-ounce can)
- 1 pound whole baby carrots or large carrots cut into 1-inch pieces
- 1 8-ounce package cremini or button mushrooms, halved if large
- 2 cups chopped onion
- 4 cloves garlic, minced
- 1 1/2 teaspoons dried thyme
- 1 cup reduced-sodium chicken broth
- 2 cups frozen baby peas, thawed
Winter Minestrone and Garlic Bruschetta
By Valarie
Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven
- Good olive oil
- 4 ounces pancetta, 1/2-inch-diced
- 1 1/2 cups chopped yellow onions
- 2 cups (1/2-inch-diced) carrots (3 carrots)
- 2 cups (1/2-inch-diced) celery (3 stalks)
- 2 1/2 cups (1/2-inch-diced) peeled butternut squash
- 1 1/2 tablespoons minced garlic (4 cloves)
- 2 teaspoons chopped fresh thyme leaves
- 1 (26-ounce) can or box diced tomatoes, such as Pomi
- 6 to 8 cups chicken stock, preferably homemade
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cups cooked small pasta, such as tubetti
- 8 to 10 ounces fresh baby spinach leaves
- 1/2 cup good dry white wine
- 2 tablespoons store-bought pesto
- Garlic Bruschetta (recipe follows)
- Freshly grated Parmesan cheese, for serving
- 1 French baguette
- Good olive oil
- 1 clove garlic, cut in half lengthwise