Valarie's profile page
Recipes
Crunchy Salmon - Recipe.com
By Valarie
1. Brush honey mustard on top of salmon fillets
- 2 tablespoons honey mustard
- 4 4 ounces salmon fillets
- 1 2 3/4 - 3 ounce can french-fried onions
- 4 cups spinach leaves
Affogato Sundaes
By Valarie
Place one scoop each of hazelnut and vanilla gelato in each of 4 dessert or cafe au lait bowls
- 1 pint hazelnut gelato or hazelnut ice cream
- 1 pint vanilla gelato or vanilla ice cream
- 8 tablespoons Tia Maria or Kahlua liqueur
- 8 tablespoons freshly brewed hot espresso
- Sweetened Whipped Cream
- Chocolate-covered espresso beans, chopped or whole or shaved chocolate
Sautéed Peppers, Asparagus, and Zucchini
By Valarie
In large skillet, heat oil over medium-high heat
- 2 teaspoons olive oil
- 1 large red sweet pepper, stemmed, seeded, and thinly sliced
- 1 large yellow sweet pepper, stemmed, seeded, and thinly sliced
- 1 medium zucchini, thinly sliced
- 4 ounces fresh asparagus spears, trimmed and cut into 2-inch pieces
- 2 cloves garlic, minced
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 teaspoons butter
- 1/2 teaspoon finely snipped fresh thyme
Healthified Mediterranean Beef Pita Pizzas
By Valarie
1 Preheat oven to 400°F. In a medium nonstick skillet, cook ground beef, onion, and garlic until meat is browned; ...
- 6 ounces lean ground beef or lamb
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 8-ounce can Muir Glen® tomato sauce
- 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 2 6-inch whole wheat pita bread rounds
- 1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
- 1/2 cup shredded fresh spinach
- 1 medium tomato, chopped
- 1/4 cup crumbled reduced-fat feta cheese (1 ounce)
- 12 pitted kalamata or ripe olives, quartered
Sausage and Roasted Vegetable Penne
By Valarie
Preheat the oven to 400 degrees F
- 1 sweet onion, cut into wedges
- 1 medium zucchini, sliced in 1/2 lengthwise
- 1 red bell pepper, cheeks removed
- 1/2 pound button mushrooms, stemmed
- 2 1/2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/2 pint grape tomatoes, washed and dried
- 2 sweet or hot Italian sausages, thinly sliced or casings removed
- 1/4 cup white wine
- 12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved
- Freshly grated Parmesan, for garnish
Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese
By Valarie
Heat the oil in a heavy large frying pan over medium heat
- 1 tablespoon olive oil
- 2 onions, thinly sliced
- 2 bunches Swiss chard, trimmed and chopped (about 14 cups)
- 3 garlic cloves, minced
- 1 (14 1/2-ounce) can diced tomatoes with juices
- 1/4 cup dry white wine
- 1/4 teaspoon dried crushed red pepper flakes
- Salt and pepper
- 8 ounces whole-wheat spaghetti
- 1/4 cup pitted kalamata olives, coarsely chopped
- 2 tablespoons freshly grated Pecorino cheese
- 2 tablespoons toasted pine nuts
Flank Steak Pinwheels
By Valarie
Preheat grill to high. Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until soften...
- 2/3 cup sun-dried tomatoes, (not packed in oil)
- 2 cups boiling water
- 1 pound flank steak, trimmed of fat
- 1 clove garlic, minced
- 3 tablespoons light herbed cheese spread, such as Boursin (see Variation)
- 1 cup baby spinach
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
The Classic Swiss Fondue
By Valarie
Mix cheeses together in mixing bowl with flour
- 2 cups grated Gruyere
- 2 cups grated Swiss
- 2 to 3 tablespoons all-purpose flour
- 2 1/2 cups dry white wine
- 1/4 cup kirsch liqueur
- Freshly grated nutmeg
Zippy Zucchini Frittata
By Valarie
Preheat oven to 350 degrees F
- Nonstick cooking spray
- 4 cups shredded zucchini (1 pound)
- 1/2 teaspoon salt
- 1 medium onion, chopped
- 3 eggs or 3/4 cup refrigerated or frozen egg product, thawed
- 1/2 cup finely shredded Parmesan cheese (2 ounces)
- 1/3 cup all-purpose flour
- 1 teaspoon snipped fresh basil
- 1/8 teaspoon ground black pepper
- 1/2 cup shredded mozzarella cheese (2 ounces)
- 1 medium zucchini, very thinly sliced (1-1/4 cups)
- 2 large tomatoes, sliced
- Sliced pitted ripe olives (optional)
Zucchini Salad with Shaved Parmesan
By Valarie
Bring a small saucepan of water to a boil over medium-high heat
- 1 medium lemon
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 pounds small zucchini, cut into lengthwise slices about 1/2 inch thick
- 1/2 cup sliced almonds, toasted (see Tips)
- 1/3 cup thinly shaved Parmigiano-Reggiano cheese (see Tips)