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Recipes
Sweet and Spicy Chicken Thighs and Drums
By Valarie
1 2 cans Chipotle Peppers in Adobo (use less to tame the heat) 8 large Cloves Garlic 1 cup Barbecue Sauce (use y...
- 8 pieces (about a pound) Chicken Thighs and Drumsticks (bone-in; skin-on)
- Chipotle Marinade
- 2 cans Chipotle Peppers in Adobo (use less to tame the heat)
- 8 large Cloves Garlic
- 1 cup Barbecue Sauce (use your favorite)
- 3/4 cup Brown Sugar
- Juice of 1 Lime
- 2 tablespoons Olive Oil
- 1/4 cup Whiskey
- pinch Kosher Salt
- Mango Salsa
- 1 medium Ripe Avocado (1/2-inch dice)
- 1 medium Ripe Mango (1/2-inch dice)
- 1/4 cup Chopped Fresh Cilantro
- 3 Scallions (sliced)
- 1 tablespoon Olive Oil
- 2 tablespoon Fresh Lime Juice
- Kosher Salt and Freshly Ground Pepper
- To Serve
- Cooked White Jasmine Rice
- Black Beans
- Lime Wedges
Fall Pork Dinner (Cooking for 2) - Recipe.com
By Valarie
Bisquick Heart Smart® recipe! Do you fall for meals that have meat, veggie and fruit cooked in one pan? This all...
- 1/4 cup packed brown sugar
- 1 tablespoon firm margarine or butter, cut up
- 1/2 teaspoon ground cinnamon
- 1/2 small acorn squash
- 1 small unpeeled red cooking apple
- 1/3 cup Bisquick Heart Smart® mix
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon pepper
- 5 saltine crackers, crushed
- 1 egg white or 2 tablespoons fat-free egg product
- 1 tablespoon water
- 3 boneless pork loin chops, 1/2 inch thick (3/4 pound)
Quick Kimchi
By Valarie
1. Trim off the core end of the cabbage
- 1 small head napa cabbage (about 1 pound)
- 1/3 c kosher salt
- 1/3 c unseasoned rice vinegar
- 1 T sugar
- 1 t sweet or hot paprika
- 1/4 t cayenne pepper
- 1/2 medium red bell pepper
- 3 medium scallions
- One 3-inch piece of fresh ginger
- 1 garlic clove
Butternut Squash & Carrot Soup
By Valarie
1. Heat oven to 425 degrees
- 1 large onion, cut in eights
- 3 cloves garlic, whole
- 1 butternut squash (2 1/2 lbs), peeled, seeded and cut into 1-inch pieces
- 1/2 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups reduced-sodium chicken broth
- 1 tablespoon brown sugar
- 1/4 teaspoon ground nutmeg
Lightest-Ever Olive Oil Angle Hair Pasta by Ming Tsai
By Valarie
In a bowl, combine the onions, tomatoes, garlic, shredded shiso, and oil
- 1 red onion, thinly sliced
- 3 very ripe tomatoes, 1/4 inch dice
- 1-2 cloves of garlic, minced
- 16 shiso leaves, shredded, plus some for garnish
- 1/4 extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- 1 pound angel hair
- Reggiano shredded for garnish
- Kosher salt and black pepper to taste
Gnocchi with Quick Meat Sauce
By Valarie
Directions In a large heavy pot, heat oil over high
- 1 tablespoon olive oil
- 3 pounds ground chuck (80 percent lean)
- 1 medium yellow onion, diced small
- 3 carrots, shredded
- 2 cloves garlic, roughly chopped
- Salt and pepper
- 2 cans (28 ounces each) whole peeled tomatoes, pureed in a blender
- 1 pound fresh or frozen gnocchi, cooked according to package instructions
- 1/4 cup grated Parmesan (1 ounce)
- Fresh basil leaves (optional)
Baked Rice Pudding
By Valarie
Preheat oven to 325 degrees F
- 1 cup cooked rice
- 2 1/2 cups milk
- 3 large eggs, lightly beaten
- 3/4 cup sugar
- 3/4 cup raisins
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Slow Cooker Baby Back Ribs
By Valarie
Season ribs with salt and pepper
- 3 pounds baby back ribs, trimmed
- salt and ground black pepper, to taste
- 1/2 cup water
- 1/2 onion, sliced
- 1 clove garlic, minced
- 1 (18 ounce) bottle barbeque sauce
Two-Bean Soup with Kale
By Valarie
Cooking Light OCTOBER 2009
- 3 tablespoons olive oil
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 teaspoon salt, divided
- 2 garlic cloves, minced
- 4 cups organic vegetable broth (such as Emeril's), divided
- 7 cups stemmed, chopped kale (about 1 bunch)
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
- 1 teaspoon chopped fresh rosemary
Grands!® Unsloppy Joes
By Valarie
1 Heat oven to 375° F. In large skillet, cook ground beef over medium-high heat until beef is thoroughly cooked, s...
- 1 lb lean (at least 80%) ground beef, cooked, drained
- 1 can (15 oz) sloppy joe sauce
- 1 teaspoon chili powder
- 1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits
- 1/2 cup shredded cheddar cheese (2 oz)