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Recipes
Shredded Beef Tortilla Stack
By Valarie
1.Place a 1/2 cup of the reserved sauce and meat onto the bottom of the slow cooker 2
- 1 .In a 6-quart slow cooker add the stew meat and the enchilada sauce.
- 2 .Cook on LOW for 8 hours.
- 3 .With the back of a fork crush the stew meat to shred it. Place all the sauce and meat into a medium-sized bowl. Set aside.
- 4 .In another medium-sized bowl mix together the shredded cheese, green chilies, olives and cilantro.
- 5 .Now to start layering the enchilada stack.
Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette
By Valarie
1 large salad
- Salad
- 2/3 cup quinoa
- 1 1/3 cups water
- 1 bunch kale, torn into bite-sized pieces
- 1/2 avocado - peeled, pitted, and diced
- 1/2 cup chopped cucumber
- 1/3 cup chopped red bell pepper
- 2 tablespoons chopped red onion
- 1 tablespoon crumbled feta cheese
- Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 1/2 tablespoons Dijon mustard
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Carla Hall's Pickled Red Onions
By Valarie
step 1 ingredients 1 pound red onions (about 2 medium or 1 large), thinly sliced instructions B...
- 1 pound red onions (about 2 medium or 1 large) thinly sliced
- 1 1/2 cups white vinegar
- 1/2 cup sugar
- 1 bay leaf
- 2 garlic cloves smashed
- 1 teaspoon mustard seeds
- 1/2 serrano chili thinly sliced
Cuban Sandwiches
By Valarie
Slice baguette crosswise into 4 even pieces
- 1 baguette
- 1 Cuban-Style Pork Roast, plus pork and pan drippings
- Mustard
- Mayonnaise
- 8 slices ham
- 8 slices Swiss cheese
- 4 pickle spears
Cheesy Chicken Enchiladas Verde - Recipe.com
By Valarie
Warm tortillas are filled with an enticing combination of shredded chicken, Pace® Salsa Verde, sour cream and Ched...
- 1 16 ounce jar Pace® Salsa Verde
- 1 1/2 cups shredded cooked chicken
- 1/2 cup sour cream
- 6 ounces shredded Cheddar Jack cheese (about 1 1/2 cups)
- 8 corn tortillas OR flour tortillas (6-inch), warmed
Jambalasta
By Valarie
Fill a large pot with lightly salted water and bring to a rolling boil over high heat
- 3 (8 ounce) packages linguine pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 skinless, boneless chicken breasts, cut into strips
- 1 pound shrimp, peeled and deveined
- 1 tablespoon sugar
- 1 tablespoon Cajun seasoning
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 tablespoon Louisiana-style hot sauce
- 1 pound kielbasa, cut into 1/4-inch slices
- 1 (28 ounce) can diced tomatoes, undrained
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Asian Ribs Recipe
By Valarie
Place ribs in a 6-qt. slow cooker
- 6 pounds pork baby back ribs, cut into serving-size pieces
- 1-1/3 cups packed brown sugar
- 1 cup reduced-sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 1/4 cup minced fresh gingerroot
- 6 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 1/4 cup cornstarch
- 1/4 cup cold water
- Thinly sliced green onions and sesame seeds, optional
Baked Ziti with Fire Roasted Tomatoes
By Valarie
1 Heat oven to 375°F. Cook and drain pasta as directed on box
- 2 1/2 cups uncooked ziti pasta (8 oz)
- 1/2 lb extra-lean (at least 90%) ground beef
- 1 large sweet onion, chopped (1 cup)
- 2 cloves garlic, finely chopped
- 1 medium zucchini, cut in half lengthwise, sliced 1/4 inch thick
- 1 can (15 oz) Muir Glen® organic tomato sauce
- 1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, drained
- 2 teaspoons chopped fresh oregano leaves
- 1/4 teaspoon coarse (kosher or sea) salt
- 1/4 teaspoon pepper
- 3/4 cup shredded mozzarella cheese (3 oz)
Grandma Annette's Pork Chops and Apple Compote
By Valarie
step 1 ingredients instructions For the Pork Chops: Preheat the oven to 350 degrees F
- For the Pork Chops:
- 6 thick cut pork chops
- extra virgin olive oil
- salt and black pepper to taste
- For the Apple Compote:
- 3 granny smith apples (peeled and large diced)
- 3 tablespoons butter
- 1/2 cup water
- 1/2 teaspoon cinnamon
- 1 lemon (juiced)
- salt to taste
- For the Braised Red Cabbage:
- 1 head cabbage (thinly sliced)
- 4 garlic cloves (crushed)
- 1 red onion
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 cup water (adding in 1/2 cup increments)
- 3 tablespoons butter
- 1/4 cup parsley (chopped)
- salt and pepper to taste
Aunt Trish's Salad Dressing
By Valarie
2012 Ree Drummond, All Rights Reserved
- 3/4 cup olive oil or vegetable oil
- 4 tablespoons grated Parmesan, more to taste
- 1/4 teaspoon salt (or more to taste)
- Freshly ground black pepper
- 1/4 teaspoon sugar
- Dash or 2 of paprika
- Juice of 2 lemons
- 1 garlic clove, peeled and left whole
- Green lettuce leaves
- 1/2 small red onion, thinly sliced
- 1 cup red grape tomatoes, halved