Valarie's profile page
Recipes
Chicken Bacon Ranch Panini
By Valarie
Directions Fry the chicken breasts in 1 tablespoon butter and the canola oil in a skillet over medium-high heat un...
- 2 chicken breasts, each cut in half through the middle to make 2 thinner breasts
- 5 tablespoons butter, softened
- 1 tablespoon canola oil
- Spicy mustard, for spreading
- 8 slices crusty French bread
- Ranch dressing, homemade or bottled, for spreading
- 8 slices sharp Cheddar
- 8 slices cooked bacon
Bacon Appetizer Crescents - Recipe.com
By Valarie
Savory dip meets crescent roll for a whole new take on hot appetizers
- 1 8 ounce PHILADELPHIA Cream Cheese, softened
- 8 slices OSCAR MAYER Bacon, cooked, crumbled
- 1/3 cup KRAFT Grated Parmesan Cheese
- 1/4 cup finely chopped onions
- 2 tablespoons chopped fresh parsley
- 1 tablespoon milk
- 2 8 ounce cans refrigerated crescent dinner rolls
Tina's Chocolate Gravy
By Valarie
Mix the sugar, cocoa powder and flour together until there are no lumps
- 1 cup sugar
- 3 1/2 tablespoons cocoa powder
- 3 tablespoons self-rising flour
- 1 1/2 cups whole milk
- 1 tablespoon butter
- Hot buttered biscuits or ice cream, for serving
Baked Egg Cups with Country Style Chicken Sausage
By Valarie
Preheat oven to 350 degrees F Spray 6 custard cups or a standard muffin pan (6 oz capacity) with cooking spray
- 1 (8 ounce) package al fresco® Country Style Breakfast Chicken Sausage, sliced into 1/2" pieces
- 3 sheets phyllo dough (13x18"), cut into 6-inch squares
- 1/2 cup fresh scallions (tops and bulb), chopped
- 4 ounces frozen chopped spinach, defrosted and squeezed dry
- 6 large eggs
- 1/3 cup shredded low-sodium Cheddar cheese
- Butter-flavored cooking spray
Sunday Eggy Thing
By Valarie
Drizzle EVOO in a large nonstick skillet over medium-high heat
- A few tablespoons of Extra Virgin Olive Oil
- 1 10-inch flour tortilla
- 2 to 3 eggs
- Salt
- Soy sauce
Roasted Eggplant Spread
By Valarie
Preheat the oven to 400 degrees F
- 1 medium eggplant
- 2 red bell peppers, seeded
- 1 red onion, peeled
- 2 garlic cloves, minced
- 3 tablespoons good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
Apple-Honey Drumsticks
By Valarie
8 points
- 12 skin-on chicken drumsticks
- Kosher salt and freshly ground pepper
- 2 cups apple juice
- 1/2 cup apple cider vinegar
- 1/4 cup low-sodium soy sauce
- 2 teaspoons honey
- Grated zest of 1 lemon
- 1/8 to 1/4 teaspoon red pepper flakes
- 2 teaspoons sesame seeds (optional)
- 1 tablespoon unsalted butter
Fabulous Wet Burritos
By Valarie
Crumble ground beef into a skillet over medium-high heat
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 (4.5 ounce) can diced green chile peppers
- 1 (16 ounce) can refried beans
- 1 (15 ounce) can chili without beans
- 1 (10.75 ounce) can condensed tomato soup
- 1 (10 ounce) can enchilada sauce
- 6 (12 inch) flour tortillas, warmed
- 2 cups shredded lettuce
- 1 cup chopped tomatoes
- 2 cups shredded Mexican blend cheese
- 1/2 cup chopped green onions
Roasted Cauliflower
By Valarie
Preheat the oven to 400 degrees F
- 1 head cauliflower, cut into florets
- 1/2 cup extra-virgin olive oil, plus more for tossing
- Salt
- 4 shallots, minced
- 1 clove garlic, minced
- 1 tablespoon honey
- 1 teaspoon minced white anchovy
- 1 teaspoon chile flakes
- 1 teaspoon toasted cumin seeds
- Juice and zest of 1 orange
- 1/2 cup pine nuts, toasted
- 2 tablespoons capers, rinsed if salt-packed
- 2 tablespoons chopped flat-leaf parsley
Whole Roasted Eggplant Parmigiano
By Valarie
Yields: 4 Preparation Cut 6 slits into each eggplant being careful not to cut all the way through
- 4 small eggplants
- Salt
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4 cloves garlic, thinly sliced
- 1 cup panko breadcrumbs
- 1 onion, halved
- 1 bay leaf
- 2 cans San Marzano tomatoes
- A couple sprigs fresh thyme
- 1 cup chicken or vegetable stock
- 1 teaspoon honey or sugar, optional
- Basil, a few leaves torn for sauce plus garnish
- Pepper
- 1 1/2 to 2 pounds fresh mozzarella or fresh smoked mozzarella, sliced 1/2-inch thick
- 1/2 cup Parmigiano-Reggiano cheese, a couple of handfuls
- 1/2 cup flat-leaf parsley, chopped
- 1/4 cup mint leaves, chopped