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Recipes
Grilled Chicken Sliders
By Valarie
Light up the grill and enjoy making these Grilled Chicken Sliders
- 1/2 cup vegetable oil
- 2 tablespoons Worcestershire sauce
- 2 teaspoons chile powder
- 3 cloves garlic, minced
- Juice of 1 lemon
- 1 onion, chopped
- Kosher salt and freshly ground black pepper
- 8 thin-cut chicken breasts, halved and flattened
- 8 Cheddar slices, halved
- 1 cup honey mustard
- 1 cup pico de gallo
- 8 cooked bacon slices, crumbled
- 2 tomatoes, sliced
- 1 red onion, sliced
- 16 slider rolls
Beef cooked in Beer
By Valarie
16 baby boiling Bring meat to room temperature and pat dry
- For the Beef and Beer Pot:
- 3 pounds beef chuck, cut in 1 1/2-inch cubes
- Kosher salt and black pepper
- Flour, for dredging
- 2 - 3 tablespoons olive oil
- 1 bottle lager beer (12-ounces) at room temperature
- 2 tablespoons Worcestershire
- 2 - 3 cups beef stock, enough to cover beef
- Herb bundle of parsley, sage, rosemary, thyme springs tied together with kitchen twine
- 16 baby boiling or cippolini onions
- 4 tablespoons butter
- 2 tablespoons light brown sugar
- For the Buttermilk Potatoes:
- 2 1/2 pounds starchy potatoes, peeled and cut into chunks
- Salt
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 3 - 4 tablespoons chives, minced
- 3 - 4 tablespoons parsley, minced
Santa Maria-Style BBQ Beans
By Valarie
Bobby Flay recipe
- Santa Maria Pinquito Bean Relish, recipe follows
- Tomato Relish, recipe follows
- Grilled French Bread, recipe follows
- 8 ounces slab bacon, cut into 1/4-inch cubes
- 1 poblano chile, finely diced
- 1 medium Spanish onion, finely diced
- 2 cans pinquito or pinto beans, drained, rinsed and drained again
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh cilantro or flat-leaf parsley, for garnishing
Slow-Cooker Meatballs and Marinara
By Valarie
1. COOK AROMATICS Heat oil in Dutch oven over medium-high heat until shimmering
- 2 tablespoons olive oil
- 2 onions, chopped fine
- 2/3 cup tomato paste (see note)
- 8 cloves minced garlic (see note)
- 1 tablespoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt
- 1/2 cup red wine
- 2 (28-ounce) cans crushed tomatoes
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 pound Italian sausage, casings removed
- 2 large eggs
- 1 1/4 pounds 85 percent lean ground beef
- 3 tablespoons heavy cream
- 2 tablespoons finely chopped fresh basil
Hot Chocolate Fudge Cakes
By Valarie
Diane Morgan, Cooking Light DECEMBER 2008
- 3.4 ounces all-purpose flour (about 3/4 cup)
- 2/3 cup unsweetened cocoa
- 5 teaspoons instant espresso powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 cup egg substitute
- 1 1/2 teaspoons vanilla extract
- 1 (2.6-ounce) bar dark (71% cocoa) chocolate (such as Valrhona Le Noir Amer), finely chopped
- 2 tablespoons powdered sugar
Easy Tomato Soup & Grilled Cheese Croutons
By Valarie
In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat
- Grilled Cheese Croutons:
- 3 tablespoons good olive oil
- 3 cups yellow onions, chopped (2 onions)
- 1 tablespoon minced garlic (3 cloves)
- 4 cups chicken stock, preferably homemade
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- Large pinch of saffron threads
- Kosher salt and freshly ground black pepper
- 1/2 cup orzo
- 1/2 cup heavy cream
- Grilled Cheese Croutons (recipe follows)
- 4 (1/2-inch-thick) slices country white bread
- 2 tablespoons unsalted butter, melted
- 4 ounces Gruyere cheese, grated
Roasted Vegetable & Shrimp Salad
By Valarie
Healthy, fresh, delicious and easy to make
- 2 large zucchini, cut into 1/2-inch slices on the diagonal
- 2 summer squash, cut into 1/2-inch slices on the diagonal
- 6 carrots, peeled and cut into 1/2-inch slices on the diagonal
- 2 sweet red peppers, cored, seeds removed and cut into 1/2-inch slices
- 10 tablespoons reduced-fat Italian dressing
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 1/2 pounds medium-size shrimp, peeled and deveined
- 6 cups watercress
- 3 ounces reduced-fat feta cheese, crumbled
Slow Cooker Chicken Taco Soup
By Valarie
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker
- 1 onion, chopped
- 1 (16 ounce) can chili beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn, drained
- 1 (8 ounce) can tomato sauce
- 1 (12 fluid ounce) can or bottle beer
- 2 (10 ounce) cans diced tomatoes with green chilies, undrained
- 1 (1.25 ounce) package taco seasoning
- 3 whole skinless, boneless chicken breasts
- shredded Cheddar cheese (optional)
- sour cream (optional)
- crushed tortilla chips (optional)
Mushroom Bruschetta
By Valarie
Heat a large skillet over medium-high heat
- 1 tablespoon olive oil
- 2 tablespoons butter, preferably Italian or European butter
- 4 cups mixed mushrooms such as cremini, shiitake and oyster mushrooms, sliced or torn
- 3 cloves garlic, 2 cloves minced and 1 clove left whole
- Salt and freshly ground black pepper
- 1/4 cup white wine
- 2 tablespoons chopped fresh parsley
- 1 About 1 teaspoon fresh lemon juice
- 8 to 10 slices fresh baguette or ciabatta
Butternut Squash & Parsley Penne
By Valarie
Preheat the oven to 475 degrees
- From Every Day with Rachael Ray, October 2013
- 1 1/2 pounds pre-cut butternut squash cubes or 1 small butternut squash, peeled and cut into bite-size pieces
- 1/4 cup EVOO, plus more for drizzling
- Salt and pepper
- Freshly grated or ground nutmeg
- 1 pound whole-wheat or whole-grain penne rigate
- 1 bunch flat-leaf parsley, stems and leaves separated, each finely chopped
- 4 large cloves garlic, minced
- 1 piece (1 inch) fresh ginger, peeled, then grated or finely chopped
- 1 chile pepper, such as Fresno or jalapeno, finely chopped, or 1 tsp. crush red pepper
- 1 bunch scallions, whites and greens separated, each finely chopped
- 1 cup chicken or vegetable stock
- A handful grated grana padano or parmigiano-reggiano cheese, plus more for garnish