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Recipes
Mexican Beef Stew
By vail28
Preheat the oven to 275 degrees
- 1 tsp olive oil
- 1 lb of round roast, diced into chunks
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp oregano
- Sea salt and fresh cracked black pepper, to taste
- 1 sweet yellow onion, cut into large chunks
- 5-6 cloves of garlic, chopped
- 1 7 oz can of whole green chiles, diced
- 1 15 oz can of diced tomatoes
- 6 cups of beef broth
- 1 bay leaf (not pictured below)
- 1 15 oz can of black beans, drained and rinsed
- 1 cup of frozen corn, thawed
- Cilantro, chopped (divided)
- 3-4 corn tortillas (topping)
- Cotija cheese (topping)
Wild, Wild Pasta
By vail28
In a pot of boiling salted water, cook the pasta according to package directions
- 1 pound fettuccine, preferably fresh
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and finely chopped
- 1/4 cup dry white wine
- 6 oz. mixed wild mushrooms
- 1-1/2 cups cooked wild rice
- 6 oz. feta cheese, crumbled
- 1/2 cup oil-packed sun-dried tomatoes, coarsely chopped
- 1 tablespoon dried marjoram
- Grated zest of 1 lemon
- Fresh Italian (flat-leaf) parsley
Slow-Cooker Beer-Braised Pork and Black Bean Soup
By vail28
This recipe was tested in a 6-quart slow cooker
- 2 12-ounce bottles of beer (preferably lager)
- 1 tablespoon chopped canned chipotle chilies in adobo sauce, plus 1 tablespoon adobo sauce
- 1 teaspoon ground cumin
- 1 large onion, chopped
- 1 pound dried black beans, rinsed
- 1 1/2 pounds boneless pork butt (pork shoulder)
- Kosher salt
- 1/2 cup sour cream
- 1/2 cup store-bought refrigerated fresh salsa
- 1/4 cup fresh cilantro
Chicken (rotisserie), Egg & Arugula Pizza
By vail28
1. Heat oven to 425° F
- 1 pound store-bought pizza dough, at room temperature
- 2 tablespoons olive oil
- 1 1/2 cups (6 ounces) grated Asiago or Parmesan
- 4 large eggs
- kosher salt and black pepper
- 1 1/2 cups shredded rotisserie chicken, warmed
- 1 cup arugula
- 1/4 cup pesto
Ice Cream Crunch Cake
By vail28
1) Melt chocolate chips and peanut butter in a large saucepan set over low heat
- 1 (12-oz.) package semisweet chocolate chips
- 2/3 cup smooth peanut butter
- 6 cups crispy rice cereal
- 1 gallon vanilla ice cream
Asian Soba Noodle Soup
By vail28
In a large stock pot, bring broth, ginger, garlic, red pepper and water to a boil
- 4 cups chicken or vegetable broth
- 1 tablespoon grated fresh ginger root
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- 2 cups water
- 4 oz. soba noodles
- 14 oz. extra firm tofu, drained and cut into cubes
- 1 red bell pepper, seeded and sliced into thin strips
- 2 cups snow peas, trimmed and sliced on the diagonal
- Juice of 2 limes
- 2 scallions, thinly sliced (white and light green parts)
- Cilantro (optional)
- Kosher salt
Rosemary-Scented Chicken Breasts with Caramelized Orange Sauce
By vail28
1. Lightly film a 12-inch straight-sided sauté pan with olive oil
- 4 * 4 boneless and skinless chicken breasts (organic if possible)
- * Salt and freshly ground black pepper
- 2 * 2-inch branch of fresh rosemary
- 10 to 12 * 10 to 12 olives (oil cured, Sicilian, or Kalamata)
- 1 * 1 large blood orange, or navel orange, peeled and the flesh cut into small chunks
- 2 * 2 large garlic cloves, thinly sliced
- 1/4 to 3/4 * 1/4 to 3/4 cup orange juice
- 1 * 1 tablespoon cold unsalted butter
Chardonnay-Braised Chicken & Sauce with Creamy Tomato- Mustard Sauce
By vail28
Preheat oven to 300°. Season chicken with salt & pepper; set aside
- 1-3 * 1-3 lbs boneless chicken, quartered
- * Kosher salt and black pepper, to taste
- 2 * 2 Tbsp unsalted butter
- 1 * 1 tbsp olive oil
- 2 * 2 cups yellow onions, julienned
- 1/4 * 1/4 cup chopped pancetta
- 1 * 1 tsp chopped garlic
- 1 1/2 * 1 1/2 cup Chardonnay
- 3 * 3 cups chicken stock
- 2 * 2 cups tomatoes, peeled, seeded and chopped
- 1/4 * 1/4 cup sour cream
- 1 1/2 * 1 1/2 Tbsp whole grain mustard
- 1 * 1 tbsp chopped parsley
- 2 * 2 tsp chopped basil
Chocolate Tiffin
By vail28
Melt the butter in a pan along with the golden syrup and cocoa powder, until amalgamated
- 2 sticks butter
- 3 tbsp golden syrup (or 2 T light corn syrup and 1 T molasses)
- /1/2 cup cocoa powder, sieved
- 1/2 cup raisins
- 300 g (11 oz) graham crackers, crushed (uneven size pieces make for a more interesting tiffin slice)
- 400 g (14 oz) dark chocolate, broken into pieces
Greek Lemon Soup w/ Rotisserie Chicken
By vail28
1. In a large saucepan, bring the chicken broth to a boil
- 6 cups chicken broth
- 1/3 cup orzo
- 6 large egg yolks
- 1 1/2 cups shredded rotisserie chicken
- 1/4 cup fresh lemon juice
- black pepper