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Recipes
Chicken with Quinoa and Veggies
By Valarie
Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan
- 1 cup rinsed quinoa
- 2 cups chicken broth
- 2 tablespoons extra-virgin olive oil
- 2 garlic scapes, chopped
- 1 small onion, chopped
- 2 skinless, boneless chicken breast halves - cut into strips
- 2 tablespoons extra-virgin olive oil
- 1 zucchini, diced
- 1 tomato, diced
- 4 ounces crumbled feta cheese
- 8 fresh basil leaves
- 1 tablespoon lime juice
Andrea Williams' Poor Man's Delight
By Valarie
step 1 ingredients 1 tablespoon Olive Oil 1 Red Onion (finely diced) 1 Red Potato (very thinly sliced) Salt ...
- 1 Red Potato (very thinly sliced)
- 1 Red Onion (finely diced)
- 1 Egg
- 1 handful Arugula or Spinach
- 1 tablespoon shredded Parmesan Cheese
- 1 tablespoon Olive Oil
- Salt and Pepper to taste
- 1 Basil Leaf
- 1 teaspoon Water
Asian Pork Quesadillas
By Valarie
Preheat oven to 300 degrees F
- 8 ounces pork tenderloin, cut into thin bite-size strips
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 2 -3 teaspoons olive oil or canola oil
- 1/2 of a medium red onion, cut into thin wedges
- 3 cups shredded Napa cabbage
- 4 7 - 8 - inches whole grain tortillas
- Nonstick cooking spray
- 1 recipe Peanut Sauce
- Shredded Napa cabbage (optional)
- Peanut Sauce
- 3 tablespoons creamy peanut butter
- 2 tablespoons water
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon bottled minced garlic or 1 clove garlic, minced
- 1/4 teaspoon ground ginger
Carla Hall's Peanut Butter M&M Cookies
By Valarie
step 1 ingredients instructions Preheat oven to 375 degrees F
- 1 cup Light Brown Sugar
- 1/2 cup Granulated Sugar
- 1 1/2 stick Butter (softened)
- 1/2 cup Natural Peanut Butter (chunky)
- 1 Egg (room temperature)
- 1 cup All-Purpose Flour
- Baking Soda
- 1/4 teaspoon Baking Powder
- pinch of Salt
- 1 cup Milk Chocolate M&M's
- Flaked Sea Salt (for sprinkling)
Brian Boitano's Carne Asada Tacos with Green Salsa
By Valarie
Preheat the oven to 325°F
- For the Carne Asada:
- 2 cups vegetable stock or broth
- 1 28-ounce can diced tomatoes
- 2 chipotle peppers*
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 4 pounds beef round roast
- For the Green Salsa:
- 2 poblano peppers
- 4 tomatillos, peeled of outer skin and chopped
- 2 avocados, halved, pitted, peeled and flesh diced
- 2 cloves garlic, chopped
- Juice of 1 lime
- 1/4 bunch fresh cilantro, chopped
- 1 tablespoon white vinegar
- Pinch of salt and freshly ground black pepper, plus more for seasoning
- 3 cups canola oil
- 24 corn tortillas
- 24 small flour tortillas
- 1 small head green cabbage, shredded
- 2 cups crumbled queso fresco
Perfect Poached Egg
By Valarie
1 Preheat an oven to 250°F
- 1 Egg
- 8 ounces Boiling Water in a Tea Kettle
Seafood Linguine - Recipe.com
By Valarie
This restaurant-worthy seafood pasta dish is a snap to make and an easy way to impress guests
- 8 ounces whole-wheat linguine, or spaghetti
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, chopped
- 1 tablespoon chopped shallot
- 1 28 ounce can diced tomatoes, drained
- 1/2 cup white wine
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 12 littleneck or small cherrystone clams, (about 1 pound), scrubbed
- 8 ounces dry sea scallops
- 8 ounces tilapia, or other flaky white fish, cut into 1-inch strips
- 1 tablespoon chopped fresh marjoram, or 1 teaspoon dried, plus more for garnish
- 1/4 cup grated Parmesan cheese, (optional)
Chicken Thighs in Beer
By Valarie
Mary Ann Esposito
- 1/2 cup King Arthur all-purpose flour
- Salt
- Black pepper
- 6 boneless chicken thighs (about 1 1/4 pounds)
- 2 tablespoons Filippo Berio Olive Oil for Sautéing & Grilling
- 1 large clove garlic
- 2 sprigs of rosemary
- 2 bay leaves
- 1 1/2 cups beer (one 12 ounce bottle, preferably Peroni)
Unstuffed Cabbage Rolls
By Valarie
In a large skillet, heat olive oil over medium heat
- 1 1/2 to 2 pounds lean ground beef
- 1 tablespoon oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 small cabbage, chopped
- 2 cans (14.5 ounces each) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1/4 cup brown sugar
- 1/4 cup vinegar scant
Muffin Tin Pot Pies
By Valarie
Preheat oven to 400F. Place chicken in a pan with 1/2 of the onion and bay leaf
- 1 pound boneless, skinless chicken breasts
- 1 bay leaf
- 1 medium onion, halved, divided
- 1 tablespoon EVOO Extra Virgin Olive Oil, plus a drizzle or cooking spray for oiling muffin tin
- A handful mushroom caps, sliced or chopped
- 1 small rib celery, finely chopped
- 1/2 cup defrosted frozen peas and carrots
- 2 tablespoons butter
- 2 tablespoons flour, plus a sprinkle to roll out dough
- 3/4 cup chicken stock
- 1/4 cup cream or half-and-half
- 1 rounded tablespoon Dijon mustard
- 2 tablespoons fresh dill or thyme, finely chopped
- Salt and pepper
- 8-ounce sheet frozen puff pastry dough, defrosted
- 1 egg, beaten with a splash of water