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Recipes
Chicken and Mushroom Chimichangas
By Valarie
Preheat oven to 400 degrees F (200 degrees C)
- Filling:
- 1 tablespoon vegetable oil, divided
- 1/2 cup diced onion
- 1/2 cup diced poblano peppers
- 1/2 cup sliced mushrooms
- salt and freshly ground black pepper to taste
- 12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch cubes
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground chipotle
- 1 pinch dried Mexican oregano
- 1 tablespoon water, or as needed
- 4 ounces shredded pepperjack cheese
- 1 pinch cayenne pepper, or to taste
- 4 large flour tortillas
- 1 egg white, beaten
- 2 tablespoons vegetable oil
- 1/4 cup guacamole (optional)
- 1/4 cup sour cream (optional)
- 1/4 cup salsa (optional)
- 1/4 cup cilantro leaves (optional)
Green Goddess Ranch Salad Dressing
By Valarie
Makes 1 1/2 cups Directions In a large bowl or blender, whisk or blend all the ingredients except the buttermilk
- 2 tablespoons minced fresh chives and/or scallions
- 2 teaspoons anchovy paste, or 1 teaspoon coarse salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup sour cream
- 1 cup mayonnaise
- 2 tablespoons mild vinegar, such as white-wine vinegar or tarragon vinegar
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, smashed and minced
- Buttermilk or milk (optional)
Sweet and Spicy Asparagus
By Valarie
1) Diagonally cut asparagus into 3 inch pieces
- 1 pounds asparagus, ends discarded and cut into 3rds
- 2 tablespoons soy sauce
- 1 tablespoons rice wine vinegar
- 2 tablespoons sugar
- 1/2 teaspoon red chili flakes
- 1/4 teaspoon fresh ground white pepper
- 1/4 cup water
- 1 tablespoons canola oil
- 1 tablespoons garlic, minced
- 1/2 tablespoon fresh ginger, minced
- 1/2 tablespoon sesame seeds, toasted
Smoky Chicken and Potatoes - Recipe.com
By Valarie
1. Heat oven to 450 degrees
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 1/2 pounds baking potatoes, unpeeled, cut into 1/2-inch pieces
- 1 sweet onion, cut into 8 wedges
- 1 green pepper, cored, seeded and cut into 1/2-inch strips
- 4 cloves garlic, sliced
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, cut into wedges, plus more for serving (optional)
- 1/2 cup parsley, chopped
Sloppy Joe Dip
By Valarie
In a large skillet over medium heat, brown the ground beef, onions, and bell peppers until the meat is no longer pi...
- 1 pound ground beef
- 1/2 sweet onion, diced
- 1 bell pepper, any color, diced
- 15 ounce can sloppy joe sauce (or make your own!)
- 8 ounces cream cheese
- 1/2 cup grated cheddar cheese
- chips or crackers, for serving
Individual Key Lime Pies
By Valarie
For the lime curd: Combine the lime juice, sugar and butter in a medium saucepan and cook on a low flame until the ...
- 1 cup lime juice
- 2 cups sugar
- 2 sticks unsalted butter
- 14 eggs
- 1/3 cup sugar
- 12 whole graham crackers
- 1/3 cup unsalted butter, melted
- 1 1/2 cups whipping cream
- 1/2 cup powdered sugar
- Lime zest, for garnish
Slow Cooker Barbequed Beef Ribs
By Valarie
Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve br...
- 1 cup water
- 1 cup ketchup
- 1 (6 ounce) can tomato paste
- 3/4 cup brown sugar
- 1/2 cup vinegar
- 2 tablespoons prepared mustard
- 1 tablespoon salt
- 2 pounds beef short ribs
Bill Telepan's Healthy Family Lo-Mein
By Valarie
Cook spaghetti in boiling water for 7 minutes
- 1 pound spaghetti
- 1 tablespoon plus 1 teaspoon sesame oil
- 4 tablespoons soy sauce
- 1 1/2 tablespoons oyster sauce
- 2 1/2 teaspoons honey
- 2 ounces vegetable oil
- 1 8-ounce chicken breast, cut into small strips (you can add up to a pound of chicken if you’d like)
- 3 cloves garlic, minced
- 1 teaspoon grated ginger (optional)
- 8 cups vegetables, cut into small, bite-size pieces around the same size (can be broccoli, cauliflower, sugar snap peas, carrots, etc.)
- 5 to 6 scallions, chopped
Balsamic Chicken Thighs (Crock pot)
By Valarie
Instructions Combine the first five dry spices in a small bowl and spread over chicken on both sides
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons dried minced onion
- 4 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 1/2 cup balsamic vinegar
- 8 boneless, skinless chicken thighs (about 24 ounces)
- sprinkle of fresh chopped parsley
Upside Down Pizza
By Valarie
Heat oven to 450°F. In large bowl, stir together pasta sauce, beef, pepperoni and olives
- 2 cups pasta sauce (your choice)
- 1 cup cooked ground beef
- 1/4 cup sliced pepperoni, cut in half
- 1/4 cup sliced olives
- 2 cups shredded mozzarella cheese (16 oz)
- 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
- Olive oil
- 1 to 2 teaspoons Italian seasoning