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Recipes
Pecan Pumpkin Crunch
By Valarie
Heat the oven to 350 degrees F and arrange a rack in the middle
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for baking dish
- 1 (15-ounce) can pumpkin puree (not pie mix)
- 1 cup heavy cream
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar, divided
- 1 tablespoon bourbon, optional
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon, divided
- 1/8 teaspoon table salt
- 1 1/2 cups roughly chopped pecans
- 1/4 cup all-purpose flour
- Bourbon Whipped Cream, recipe follows
- Ice cream, optional
- 1 cup heavy cream
- 1 tablespoon confectioners' sugar
- 1 tablespoon bourbon
Spezzatino - Sicilian Braised Lamb Chops with Lemon-Olive Oil Potatoes
By Valarie
Place saffron in a small pot with the stock
- A fat pinch of saffron threads, about 24-30 threads
- 3 cups of chicken or lamb stock
- 4 pounds lamb chop shoulder steak, 4 to 5 chops to feed 4 to 6 people, 1 1/2 to 2 inches thick
- Kosher salt and black pepper
- 1 1/2 tablespoons olive or canola oil
- 2 medium red onions, chopped
- 4 large cloves garlic, very thinly sliced
- 1 teaspoon red chili flakes, pepperoncino, lightly crushed in your palm
- 2 teaspoons orange or lemon zest or a long curl of peel
- 2 tablespoons fresh thyme, chopped
- 1 sprig fresh rosemary, leaves stripped
- 1 large fresh bay leaf
- 4 tablespoons tomato paste
- 1 1/2 cups dry white wine
- 1 cup fresh mint loosely packed
- 1/2 cup flat-leaf parsley, loosely packed
- 6 medium russet potatoes peeled and cut into 6 wedges each
- 1 lemon
- EVOO – Extra Virgin Olive Oil, for drizzling
- Flaky sea salt
Quick and Easy Roasted Red Pepper Pasta
By Valarie
Bring a large pot of salted water to a boil
- Salt
- 1 pound pasta of your choice (I prefer short ones like rigatoni, penne, etc.)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 large onion, finely diced
- One 16-ounce jar roasted red peppers, drained and roughly chopped
- 1 cup vegetable or chicken broth
- Freshly ground black pepper
- 1/4 cup heavy cream
- 2 tablespoons finely minced fresh parsley, plus more for serving
- Several leaves fresh basil, chopped, plus more for serving
- 1/2 cup Parmesan shavings, plus more for serving
Swedish Sailor's Beef and Potato Casserole
By Valarie
Preheat oven to 275ºF. Season beef with salt and pepper on both sides and dredge with flour
- 1 1/2 pounds bottom round steaks, 1/4-inch thick
- Salt and coarse black pepper
- Flour, for dredging
- 2 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 4 tablespoons butter, divided
- 2 large or 3 to 4 medium onions, sliced
- 1 large bay leaf
- 2 tablespoons fresh thyme, chopped
- 2 pounds or 4 large starchy potatoes, peeled and thinly sliced
- 1 bottle warm lager (light colored) beer
- Chopped flat-leaf parsley
- Chopped cornichons or bread-and-butter pickles
Chicken and Noodles
By Valarie
Start by putting the chicken in a pot and covering it with water
- One 2- to 3-pound chicken fryer, cut up
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 medium onion, diced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground thyme
- 1/4 teaspoon turmeric
- 16 ounces frozen home-style egg noodles(such as Reame(TM)s)
- 3 tablespoons all-purpose flour
- Splash of half-and-half, optional
- 2 teaspoons finely minced fresh parsley
Slow-Cooker Spicy Eggplant Sauce
By Valarie
1 Extra-Virgin Olive Oil 2 medium Eggplant (1" chunks) Salt Heat a large sauté pan over medium-high with ...
- Extra-Virgin Olive Oil
- 2 medium Eggplant (1" chunks)
- 1 Yellow Onion (chopped)
- 3 Garlic Cloves (smashed)
- 3 tablespoons Tomato Paste
- 1-2 teaspoons Chili Flakes
- 2 - 28 ounce cans Whole Peeled Plum Tomatoes
- 2 sprigs Oregano
- 1/2 cup Basil Leaves (loosely packed)
- 1/4 cup Balsamic Vinegar
- Salt
- Freshly Cracked Black Pepper
Spicy Sweet Potato Chips
By Valarie
Preheat the oven to 450 degrees F
- 1 to 2 sweet potatoes, washed and dried (1 large or 2 small)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Stovetop Chicken & Broccoli Casserole
By Valarie
Love chicken and broccoli casserole but it usually makes too much of a mess to make? This recipe is made in one ski...
- 8 ounces whole-wheat egg noodles
- 1 (14-ounce) can reduced-sodium chicken broth
- 1 pound boneless, skinless chicken breasts, trimmed, cut into 3/4-inch pieces
- 1 (14- to 16-ounce) package frozen broccoli florets, thawed and chopped, if desired
- 1 1/2 cups skim milk
- 1/2 cup reduced-fat mayonnaise
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons dry mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 1/2 cups shredded Colby-Jack or Cheddar cheese
Buttermilk Roast Chicken
By Valarie
Place the chicken drumsticks in a large freezer bag, and add the buttermilk and 1/4 cup of oil
- 12 chicken drumsticks (approximately 3 pounds total weight)
- 2 cups buttermilk
- 1/4 cup plus 2 tablespoons vegetable oil
- 2 cloves garlic, bruised and skins removed
- 1 tablespoon crushed peppercorns
- 1 tablespoon Maldon salt, sea salt or 1 1/2 teaspoons table salt
- 1 teaspoon ground cumin
- 1 tablespoon maple syrup
Watermelon Salad
By Valarie
Mix ingredients together
- Watermelon Salad 1/2 small watermelon, cut into cubes
- 1/3 cup fresh mint leaves, chopped
- 1/3 cup feta cheese, crumbled