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Recipes
Shrimp Quesadillas - Recipe.com
By Valarie
Serve up Mexican appetizers in the comfort of your own home
- Nonstick cooking spray
- 4 8 inches vegetable tortillas
- 1/2 7 ounce carton garlic or spicy three-pepper hummus (1/3 cup)
- 6 ounces peeled, deveined cooked medium shrimp
- 1 6 ounce jar marinated artichoke hearts or half a 16-oz. jar pickled mixed vegetables, drained and coarsely chopped
- 1 4 ounce package crumbled feta cheese
Champagne Cocktail
By Valarie
Saturate a sugar cube with bitters and drop into a flute
- Bitters
- Champagne
- sugar cubes
Fabio Viviani's Roasted Old Ladies
By Valarie
Fabio Viviani of "Top Chef" fame stopped by "Good Morning America" to share dishes from his cookbook, "Fabio's Ital...
- 2 tbsp. balsamic glaze
- 1/2 cup olive oil
- 3 cloves garlic, smashed with a garlic press
- 2 tbsp. fresh oregano, finely chopped
- 3 tsp. fresh basil, finely chopped
- Salt and pepper
- 2 Large red onions, sliced in rounds
- 1 Yellow bell pepper
- 1 Red bell pepper
- 1 Green bell pepper, seeds discarded, cut into 4 pieces lengthwise
- 2 Skinny or Japanese eggplants, quartered lengthwise and cut in half again
- 3 Zucchini, cut into 1/3 inch-thick rounds
- 3 Carrots, cut into 4 pieces lengthwise
- 3 tbsp. extra virgin olive oil
- 1 Cup breadcrumbs mixed with the zest of 2 lemons or parmesan cheese
Spaghetti Squash with Roasted Red Peppers
By Valarie
Preheat oven to 400°F. Drizzle flesh side of Squash with Olive Oil and season with Salt and Pepper
- 1 medium Spaghetti Squash (cut in half, seeds removed)
- 3 Cloves Garlic (minced)
- 1 cup Roasted Red Peppers (chopped)
- 1/4 cup Parsley (chopped)
- Extra Virgin Olive Oil
- Salt and Freshly Ground Black Pepper
Taco Bowls with Guac-a-Salsa Salad
By Valarie
Lightly crush the chips by popping open the bag and giving the chips a few light whacks with a frying pan carefu...
- 1 sack corn tortilla chips, any brand or color (yellow, blue, red, white) will do
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/2 pounds ground beef
- 2 jalapeno peppers, seeded and finely chopped
- 2 medium onions, chopped
- 3 to 4 cloves garlic, chopped
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- Coarse salt and black pepper
- 1 cup water
- 2 firm Haas avocados
- 3 plum tomatoes, seeded and chopped
- Handful cilantro leaves, chopped
- Juice of 1 lemon
- 2 sacks, 10 ounces, 2 cups each shredded Monterey Jack or sharp Cheddar cheese
Marcela Valladolid's Baja Style Braised Chicken Thighs
By Valarie
step 1 ingredients 2 pounds Boneless Skinless Chicken Thighs Salt and Pepper 1 teaspoon Dried Oregano ...
- 1 tablespoon Olive Oil
- 2 pounds Boneless Skinless Chicken Thighs
- 1/2 White Onion (finely chopped)
- 3 Garlic cloves (minced)
- 1 cup Marsala Wine
- 1 cup Chicken Broth
- 1/3 cup Capers (drained)
- 1 cup mixed Olives (pitted)
- Salt and Pepper
- 1 teaspoon Dried Oregano
- Arroz Rojo to serve
Warren's Chicken Bites
By Valarie
Preheat the oven to 400 degrees F
- 8 chicken tenders or breast cutlets, flattened and cut in half
- Two 3-ounce packages cream cheese, softened
- 1 jalapeno pepper, seeded and finely chopped
- 16 slices bacon
Roasted Pork Chicken and Sausage with Wilted Greens
By Valarie
For the Roast Pork, Chicken and Sausages: Preheat oven to 425°F
- For the Roasting Salt:
- 3 tablespoons rosemary, leaves stripped from stems
- 2 tablespoons fresh thyme leaves
- 10 to 12 leaves sage
- 2 to 3 small fresh bay leaves
- 2 small dried red chilies or round teaspoon of crushed red pepper flakes
- 1 tablespoon dehydrated onion or onion flakes
- 2 teaspoons toasted fennel seeds
- Zest of 1 large lemon
- 4 to 5 cloves garlic
- 1/4 cup Kosher salt
- 2 tablespoons coarse black pepper
- 1 4- to 5-pound chicken, backbone removed (butterflied or spatchcocked)
- 1 3- to 4-pound pork loin roast
- EVOO - Extra-Virgin Olive Oil, for liberal drizzling, about 1/4 cup
- 2 cups dry white wine
- 3 to 4 pounds potatoes, peeled and cut into 2-inch chunks
- 8 links Italian sausages with fennel or a mix of sweet and hot
- 2 lemons, halved
- For the Wilted Chard and Spinach:
- 4 tablespoons EVOO – Extra Virgin Olive Oil
- 4 cloves garlic, finely chopped
- 1 1/2 to 2 pounds stemmed chard and or spinach
- Salt, pepper and nutmeg, to taste
- Juice of 1/2 lemon
Baked Fontina - Barefoot Contessa
By Valarie
Preheat the broiler and position the oven rack 5 inches from the heat
- 1 1/2 pounds Italian Fontina Val d’Aosta cheese, rind removed and 1-inch-diced
- 1/4 cup good olive oil
- 6 garlic cloves, thinly sliced
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 crusty French baguette
Caesar Club Sandwich
By Valarie
Preheat the oven to 350 degrees F
- 2 split (1 whole) chicken breasts, bone in, skin on
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 4 ounces thinly sliced pancetta
- 1 large garlic clove, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 teaspoons anchovy paste
- 1 teaspoons Dijon mustard
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/2 cup good mayonnaise
- 1 large ciabatta bread
- 2 ounces baby arugula, washed and spun dry
- 12 sun-dried tomatoes, in oil
- 2 to 3 ounces Parmesan, shaved