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Recipes
Johnny's Slow Cooker London Broil
By Valarie
Scatter sliced onion in the bottom of a slow cooker, then alternately layer carrots and potatoes
- 2 tablespoons vegetable oil, or as needed
- 1 (2.5 pound) London broil, cut into thirds
- 1 teaspoon Creole seasoning, or to taste
- 2 cups beef broth
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup red wine
- 1 onion, sliced
- 1 (16 ounce) package baby carrots
- 3 potatoes, quartered, or more to taste
Clinton Kelly's Olive Tapenade
By Valarie
step 1 ingredients 2 6-ounce cans Dry Weight Black Olives (or Green Olives; pitted and drained) 2 Garlic clo...
- 2 6-ounce cans Dry Weight Black Olives (or Green Olives; pitted and drained)
- 2 Garlic cloves (minced)
- 3 sprigs of Thyme (leaves picked)
- 1 Lemon (zest and juice)
- 1 small Shallot (minced)
- 1/4 cup Olive Oil
- Salt and Pepper to taste
Lemon Balsamic Shrimp
By Valarie
1 1 small Red Onion (minced) 2 Garlic Cloves (minced) 1 Lemon (zest & juice) 3 tablespoons Balsamic Vinegar 1/...
- 1 small Red Onion (minced)
- 2 Garlic Cloves (minced)
- 1 Lemon (zest & juice)
- 3 tablespoons Balsamic Vinegar
- 1/4 cup Olive Oil
- Salt
- Freshly Cracked Black Pepper
- 2 pounds large Shrimp (peeled & cleaned; tail on)
Salted Caramel Chocolate Nests
By Valarie
Place the chopped vanilla caramels, salt, and milk in a microwave-safe bowl
- 12 oz vanilla caramels, chopped
- 1/4 tsp salt
- 3 Tbsp milk
- 6.5 oz potato sticks
- 8 oz semisweet chocolate chips
Tuscan Pasta
By Valarie
Mix tomatoes, tomato sauce, sugar and seasonings in medium saucepan
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 tablespoon sugar (optional)
- 2 teaspoons McCormick® Garlic Powder
- 2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
- 1/2 teaspoon McCormick® Ground Black Pepper
- 1/2 teaspoon salt (optional)
- 2 tablespoons olive oil
- 1 pound zucchini and/or yellow squash, sliced
- 1 (8 ounce) package sliced mushrooms
- 1 small onion, chopped
- 6 ounces pasta, such as spaghetti or linguine
- Shredded Parmesan cheese (optional)
Braised Red Cabbage
By Valarie
Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes
- 4 slices bacon, thinly sliced
- 2 medium yellow onions, thinly sliced
- 1 cinnamon stick
- 2 bay leaves
- 4 teaspoons kosher salt
- 1 large or 2 small heads red cabbage (about 3 pounds), cored and thinly sliced
- 1 Granny Smith apple, cored and cut into bite size pieces
- 2 to 3 cups low-sodium chicken broth
- 1/2 cup red wine vinegar
- 2 tablespoons sugar
- 1/2 teaspoon freshly ground black pepper
Coffee Crumb Cakes - Recipe.com
By Valarie
A delicious cinnamon and sugar topping graces the top of these mini coffee cakes to make a popular brunch recipe
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2/3 cup sugar
- 2 large eggs
- 1/3 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/4 cup packed dark-brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- Pinch salt
- 1/3 cup unsalted butter, melted
- 1 cup all-purpose flour
The Best Breakfast Quesadillas
By Valarie
In a large skillet or griddle over medium heat, add butter
- Quesadillas:
- 1 Tbsp butter
- 2 slices bacon, finely chopped
- 1/4 cup potatoes, shredded
- 1/4 cup smoked sausage, finely chopped
- 2 green onions, sliced
- 4 eggs, beaten
- Pinch paprika
- 1/2 cup Pepper Jack cheese or Jalapeño cheddar, grated
- 2 12'' flour tortillas
- Nonstick cooking spray
- Tangy Sour Cream Dipping Sauce:
- 3 Tbsp salsa verde
- 2 Tbsp red pepper or seeded red jalapeño, minced
- 1/2 cup sour cream
- Pinch cayenne
- 1 Tbsp chives, chopped
Chocolate Volcano Cake
By Valarie
Directions Preheat the oven to 350 degrees F
- Nonstick cooking spray
- 1 cup shredded sweetened coconut
- 1 cup chopped walnuts or pecans
- 1 package German chocolate cake mix
- 10 bite-size coconut candy bars, chopped, such as Almond Joy
- One 8-ounce package cream cheese, at room temperature
- 1/2 cup (1 stick butter), at room temperature
- 2 cups confectioners' sugar
- Chocolate Pecan Glaze, recipe follows
- 1/2 cup (1 stick butter)
- 1/4 cup milk (more if a thinner consistency is desired)
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 1/2 to 2 cups confectioners' sugar
- 1 cup pecans, chopped
Greek Chicken with Feta Tzatziki
By Valarie
Season chicken with dried poultry seasoning, salt and pepper
- 4 pieces chicken breast
- Poultry seasoning
- Salt and pepper
- 3 lemons, 1 sliced, 2 halved for juicing
- 3 to 4 cloves garlic, 2 chopped, 1 clove pasted or grated
- 1 red chili pepper, seeded and finely chopped
- 2 sprigs oregano, finely chopped
- 2 sprigs rosemary, chopped
- 1/3 cup EVOO Extra Virgin Olive Oil
- 1/2 seedless cucumber, peeled and grated or shredded
- 1 cup Greek yogurt
- 1/2 cup Greek feta crumbles
- A small handful of dill
- A small handful of parsley
- Greek vegetable salad: (use a combo of all or some!) diced seeded tomatoes, cucumber, red onions, bell peppers, light green small Greek pickled hot peppers, parsley tops
- Flat bread, pita or Naan bread