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Recipes
Baked Shredded Beef Chimichangas
By Valarie
Place beef in a Dutch oven over medium heat
- 2 pounds boneless beef chuck roast, trimmed of fat
- 1/4 cup water
- 1 1/2 cups beef broth
- 3 tablespoons red wine vinegar
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 4 (8 inch) flour tortilla
- 3 tablespoons butter, melted
- 1 cup salsa
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
Clam Chowder
By Valarie
In a 3-1/2- or 4-quart slow cooker combine celery, onions, potatoes, carrots, the water, clam juice, broth, thyme, ...
- 3 stalks celery, chopped (1-1/2 cups)
- 3 medium onions, chopped (1-1/2 cups)
- 1 1/2 cups chopped red-skin potatoes
- 2 medium carrots, chopped (1 cup)
- 1 1/4 cups water
- 1 8 - ounce bottle clam juice
- 1 cup reduced-sodium chicken broth or low-sodium vegetable broth
- 1 1/2 teaspoons dried thyme, crushed
- 1/2 teaspoon coarsely ground black pepper
- 1 12 - ounce can fat-free evaporated milk
- 3 tablespoons cornstarch
- 2 6 1/2 - ounce can chopped clams, drained
- 2 tablespoons dry sherry (optional)
- 1 teaspoon red wine vinegar
- 2 slices turkey bacon, cooked according to package directions and chopped
- Chopped green onion (optional)
Deep-Dish Meatball Pizza
By Valarie
Preheat oven to 450 degrees
- 1 tablespoon olive oil, plus more for pie plate
- 12 ounces pizza dough, thawed if frozen
- 4 ounces ground beef (90% lean)
- 1 tablespoon plain dried breadcrumbs
- Coarse salt and pepper
- 1/4 cup Three-Ingredient Marinara
- 2 tablespoons grated Parmesan, divided
- 2/3 cup shredded whole-milk mozzarella (2 ounces)
- Fresh basil leaves, for serving
Red Enchilada Sauce
By Valarie
Heat the oil in a large saucepan over medium heat
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon minced onion
- 1/2 teaspoon dried oregano
- 2 1/2 teaspoons chili powder
- 1/2 teaspoon dried basil
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 teaspoon dried parsley
- 1/4 cup salsa
- 1 (6 ounce) can tomato sauce
- 1 1/2 cups water
Tuscan Rib-Eye Steak
By Valarie
For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along wit...
- Marinade:
- One 18-ounce bone-in rib-eye steak, about 1 1/2-inches thick
- 2 teaspoons extra-virgin olive oil
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 cloves garlic, peeled and smashed
- Steak:
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 2 teaspoons plus 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon chopped fresh rosemary
- 1/4 teaspoon chopped fresh thyme
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1 large egg
- 6 or 7 leaves baby arugula
Spaghetti with Tomatoes & Shrimp - Recipe.com
By Valarie
You make a simple red sauce, then add the sauteed shrimp and serve it over whole wheat pasta for this easy dinner
- 8 ounces dried whole wheat or 50 percent whole wheat spaghetti
- 1 tablespoon olive oil
- 12 ounces medium shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 14 1/2 ounce can no-salt-added whole tomatoes with juice, coarsely chopped
- 3 tablespoons tomato paste
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 1 tablespoon drained capers
- 1/4 teaspoon red pepper flakes
- Chopped fresh basil (optional)
Mario Batali's Eggplant Parm Hero
By Valarie
step 1 ingredients Extra Virgin Olive Oil 2 Eggplants (sliced into 1/2-inch thick disk) Flour for dredging ...
- For the Salsa Verde:
- 2 Eggplants (sliced into 1/2-inch thick disk)
- 2 Eggs whisked
- Flour for dredging
- 2 cups Panko Bread Crumbs
- Extra Virgin Olive Oil
- Salt and freshly cracked Black Pepper
- 2 pounds fresh Mozzarella (sliced)
- Basic Tomato Sauce (warmed)
- 6 Hero Rolls (split open)
- 1 cup packed Parsley leaves
- 1 cup packed Mint leaves
- 1 cup packed Basil leaves
- 2/3 cup Capers (drained)
- 2 Oil-Packed Anchovy Filets (chopped)
- 1 Garlic cloves
- 1 tablespoon Dijon Mustard
- 1 teaspoon Sugar
- 1/4 cup Extra Virgin Olive Oil
- Salt and freshly cracked Black Pepper
- For the Bomba:
- 1/2 cup Pickled Cherry Peppers (chopped)
- 1/2 cup fresh Mexican Chiles such as Jalapenos; Serrano; Habanero (chopped)
- 1/4 cup Olive Oil (plus more if needed)
Slow Cooker PBJ Cheesecake
By Valarie
Preheat oven to 350°F. Line a loaf pan with aluminum foil and spray with nonstick cooking spray; set aside
- 1/2 sleeve graham crackers
- 1/4 cup salted peanuts
- 3 tablespoons butter, cubed
- 16 ounces cream cheese (two bricks)
- 1/2 cup sour cream
- 3/4 cup peanut butter
- 1 cup sugar
- 2 eggs
- 1/2 cup grape jelly
Cranberry Vinegar
By Valarie
Makes a good salad dressing
- 1 bag fresh or frozen cranberries
- 1/4 cup vanilla scented sugar syrup, recipe follows
- Pinch salt
- 3/4 cup Champagne vinegar (6 percent acidity)
- 4 cups sugar
- 1 cup water
- 2 vanilla beans, minced, or 2 tablespoons pure vanilla extract
- Pinch salt
- 1 sprig fresh thyme, leaves only
Mario Batali's Eggs in Hell
By Valarie
Place a skillet, preferably cast iron, on the grill over medium-high heat
- 4 tablespoon extra-virgin olive oil
- 1 medium onion coarsely chopped
- 6 cloves garlic thinly sliced
- 4 jalapeño peppers seeded and cut into 1/4 inch dice
- 1 teaspoon hot chile flakes
- 3 cup basic tomato sauce
- 8 large eggs
- 1/4 grated Parmigiano Reggiano or Pecorino
- Shredded basil
- Salt and pepper