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Recipes
Pork Tenderloin with Seasoned Rub
By Valarie
Preheat the oven to 450 degrees F
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried thyme
- Salt
- 1 1/4 pounds pork tenderloin
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
Slow Roasted Spiced Pork
By Valarie
Preheat the oven to 300 degrees F
- 1 bone-In Pork Butt (layer of fat on top, 7- to 9-pounds)
- 6 Garlic Cloves
- 1 large Yellow Onion (chopped)
- 1 Jalapeno Pepper (ribs removed, seeded, & chopped)
- 1/4 cup Fresh Oregano Leaves (chopped)
- 1 1/2 tablespoons Ground Cumin
- 1 1/2 teaspoons Chipotle Chile Powder
- Kosher Salt & Freshly Ground Black Pepper
- 1 1/2 tablespoons Apple Cider Vinegar
- 1/4 cup Olive Oil
- 1 bottle Dry White Wine (750 ml)
- Lime Wedges (for serving)
Banana Bread Pudding by Michael Symon
By Valarie
1 Preheat your oven to 350°F
- For the Banana Bread Pudding
- 1 tablespoon Butter (softened)
- 3 large Eggs
- 3 large Egg Yolks
- 2 1/2 cups Half and Half
- 2 cups Whole Milk
- 1 cup Sugar
- 1 1/2 teaspoons Vanilla
- pinch Salt
- 1/2 teaspoon Freshly Grated Nutmeg
- 6 Croissants (preferably day old; slice in half)
- 2 cups Sliced Bananas
- For the Chocolate Sauce
- 1 cup Heavy Cream
- 1/4 cup Sugar
- pinch Salt
- 4 ounces Semi-Sweet Chocolate (chopped)
- 1 tablespoon Unsweetened Cocoa Powder
Enchilada Casserole
By Valarie
Vanessa Pruett, Cooking Light JANUARY 2012
- 1 pound ground sirloin
- 1 cup chopped onion
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 1/2 tablespoons all-purpose flour
- 1 cup fat-free, lower-sodium beef broth
- 1 tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)
- 1 (8-ounce) can no-salt-added tomato sauce
- 4 (8-inch) whole-wheat flour tortillas
- 1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers
Low Carb Lettuce Burgers
By Valarie
Directions For the sauce: Mix together the yogurt, adobo sauce, mustard and Worcestershire sauce in a small bowl
- 1/4 cup Greek yogurt
- 2 tablespoons adobo sauce (from canned chipotles in adobo)
- 1 tablespoon Dijon mustard
- 2 dashes Worcestershire sauce
- 2 pounds ground chuck
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 5 dashes Worcestershire sauce
- 1 head iceberg, green leaf or butter lettuce
- 2 avocados, sliced
- 1 tomato, sliced
- 1/4 red onion, thinly sliced into rings
- 12 small sweet pickles, chopped
Cheese and Green Chile Enchiladas
By Valarie
Preheat the oven to 425F. In a medium bowl, combine the cheese, canned chilies, sour cream or crema, yellow onion,...
- 3/4 pound Monterey jack, shredded (3 1/2 cups)
- 2 4-ounce cans diced green chilies, drained
- 1 cup sour cream or Mexican crema
- 1 small yellow onion, grated
- 2 cloves garlic, grated or finely chopped
- A small handful cilantro leaves, chopped, plus whole leaves for topping
- 1 teaspoon ground cumin (about 1/3 palmful)
- Kosher Salt
- Pepper
- Vegetable oil or EVOO Extra Virgin Olive Oil, for warming tortillas
- 12 corn tortillas
- Thinly sliced jalapeo peppers and red onions, for topping
- 1 lime
Zucchini and Potatoes Jambot
By Valarie
Heat a 12-inch straight-sided skillet
- 1/4 cup extra-virgin olive oil
- 1 small yellow onion, chopped
- 2 potatoes, peeled and cubed (slightly larger than zucchini cubes)
- 2 zucchini, cubed
- Coarse salt
- Ground black pepper
- 1 teaspoon dry Italian seasoning (or a combination of oregano and thyme)
- Chopped parsley, for garnish (optional)
Corn and Avocado Salad
By Valarie
Directions In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone
- Kosher Salt
- 4 ears of corn, shucked
- 4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
- Juice of 1 lemon
- 2 pints grape tomatoes, sliced in half lengthwise
- 2 red bell peppers, seeded and 1/2-inch diced
- 1 cup chopped red onion
- 1/4 cup seeded and minced jalapeno peppers, seeded
- 1 lime, zested
- 1/2 cup freshly squeezed lime juice
- 1/4 cup good olive oil
- 1 teaspoon freshly ground black pepper
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cayenne pepper
Easy Slow Cooker Korean BBQ Beef Tacos
By Valarie
Instructions Place onions at the bottom of your slow cooker
- Sweet Slaw Topping Ingredients:
- 1 large red onion, cut into thin slices
- 2.5- 3 pounds boneless beef chuck
- 1 pouch (13-oz.) Campbell's Slow Cooker Sweet Korean BBQ Sauce
- 8 to 10 corn or flour tortillas
- 1/2 cup mayo
- 1 Tablespoon red onion, finely chopped or minced
- 1 large garlic clove, minced
- 1/2 Tablespoon fresh lime juice
- 1/4 teaspoon lime zest (about 1/2 a lime worth)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup carrots, shredded
- 2 cup shredded cabbage
- 3 Tablespoon white rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Cuban-Style Pork Roast
By Valarie
Puree garlic, oregano, olive oil, limes, and salt in a blender or food processor
- 10 garlic cloves, peeled
- 4 tablespoons fresh oregano leaves (from about 5 sprigs), or 2 teapsoons dried oregano
- 4 tablespoons extra-virgin olive oil
- 3 whole limes, cut in pieces
- 1 tablespoon coarse salt
- One 7 1/2 pound boneless pork shoulder (also known as pork butt or picnic shoulder)