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Recipes
Fresh Pineapple Ice Cream
By vealam
Place the fresh pineapple, sugar, salt, and egg yolks in a blender and puree until very smooth
- 1 1/2 cups Fresh Pineapple, chopped
- 3/4 cup + 2 tablespoons Sugar
- pinch of Salt
- 4 Egg Yolks
- 1 cup Whole Milk
- Juice of 1/2 a Lemon
- 1 Cup Heavy Cream
Grilled Marinated Steak Kebabs
By vealam
In a large bowl combine the garlic, seasoning, black pepper, Dijon mustard, Worcestershire sauce, lemon juice, tama...
- 2 pounds Sirloin Steak, cut into bite size cubes
- 1 Red, Orange and Green Bell Pepper, cut into chunks
- 1 large Red Onion, cut into cubes
- 4 cloves Fresh Garlic, minced
- 1 tablespoon Seasoning Salt {I use Simply Organic Grind to a Salt}
- 3/4 teaspoon Ground Black Pepper
- 2 tablespoons Dijon Mustard
- 2-1/2 tablespoons Worcestershire Sauce
- 1/4 cup Lemon Juice, freshly squeezed
- 1/4 cup Tamari
- 1/2 cup Olive Oil
- Metal Skewers or skewers that have been soaking in water for 30-45 minutes
Knob Creek Bourbon Smokey, Salty & Spicy Grilled Chicken Thighs
By vealam
Whisk together the mustard, soy sauce, bourbon, honey and olive oil
- 8 Chicken Thighs (bone-in and skin-on)
- 2 tbsp. Dijon mustard
- 2 oz. soy sauce
- 2 oz. honey
- 4 tbsp. hot sauce (recipe recommends Sriracha)
- 4 oz. bourbon (recipe recommends Knob Creek bourbon)
- 2 oz. olive oil
- 2 limes cut into wedges for garnish
- 1 bunch cilantro for garnish
Citrus Cornmeal Cupcakes with Fresh Strawberries, Fig Jam, and Goat Cheese Frosting
By vealam
For the Citrus Cornmeal Cupcakes: Center a rack in the oven and preheat to 325 (F)
- For the Citrus Cornmeal Cupcakes:
- (makes 12 cupcakes)
- 3/4 cup granulated sugar
- fresh zest from 1 small lemon
- 3/4 cup all-purpose flour
- 1/4 cup fine-ground yellow cornmeal
- 1 1/2 teaspoons baking powder
- a pinch of salt
- 3 tablespoons unsalted butter, at room temperature
- 1/2 cup whole milk, divided into two 1/4 cup portions
- 1 large egg
- For the Goat Cheese Frosting and Fruit Topping:
- (makes enough for 12 cupcakes)
- 8 ounces cream cheese, at room temperature
- 4 ounces soft goat cheese, at room temperature
- 1/4 cup confectioners' sugar, sifted
- 1/4 teaspoon pure vanilla extract
- 1/2 cup fresh strawberries, hulled and quartered
- 2 tablespoons Bonne Maman fig jam
Baked Gnocchi with Arugula, Cherry Tomatoes and Bocconcini
By vealam
Bring a large pot of water to a boil
- 500 g (16oz) frozen, fresh or shelf-stable gnocchi
- 2 Tbsp. butter
- 1 large clove garlic, minced
- 400 g can of cherry tomatoes (14oz), with juice
- 2 handfuls fresh baby arugula or baby spinach
- 12 cherry bocconcini balls (large cherry sized)
- Freshly grated Parmesan cheese
Ridiculous Vanilla Cake
By vealam
Cake Preheat oven to 350°F
- Icing:
- 1 (15.25 ounce) box vanilla cake mix
- 1 (3.9 ounce) box instant vanilla pudding
- 1 (16 ounce) container sour cream
- 3 eggs
- 1/3 cup vegetable oil
- 1/2 cup water
- 2 cups white chocolate chips
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- white chocolate chips to garnish
Copycat Krispy Kreme Doughnuts
By vealam
1. Make the Doughnuts: Combine the yeast and water in the bowl of a stand mixer fitted with a dough hook
- For the Doughnuts:
- 2 1/4 teaspoons instant yeast
- 3/4 cup (180 ml) warm water
- 1/3 cup (66 grams) granulated sugar
- 1/2 teaspoon salt
- 1/4 cup (57 grams) unsalted butter, at room temperature
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 1/2 to 3 cups (340 to 425 grams) all-purpose flour
- 3 to 4 cups (552 to 736 grams) vegetable shortening, for frying
- For the Glaze:
- 2 cups (227 grams) powdered sugar
- 1/4 cup (60 ml) water
- 1 1/2 teaspoons vanilla extract
Blueberry Cheesecake-Stuffed Lemon Cupcakes with Vanilla Frosting
By vealam
Recipe by Girl Versus Dough
- 1 box 1 box Betty Crocker™ SuperMoist™ lemon cake mix
- 1 cup 1 cup water
- 1/2 cup 1/2 cup vegetable oil
- 4 4 eggs, divided
- 1 package 1 package cream cheese (8 oz), softened
- 1/4 cup 1/4 cup granulated sugar
- 1/8 teaspoon 1/8 teaspoon salt
- 2 tablespoons 2 tablespoons blueberry jam or preserves
- 1 container 1 container Betty Crocker™ Rich & Creamy vanilla frosting
- Fresh blueberries, for topping (optional)
Pesto Chicken Sandwich
By vealam
To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt ...
- Basil Pesto:
- 2 cups shredded chicken breast
- 1/4 cup Greek yogurt
- Kosher salt and freshly ground black pepper, to taste
- 1 baguette, cut into 3-4 equal pieces, toasted, for serving
- 2 cups arugula, for serving
- 2 Roma tomatoes, thinly sliced, for serving
- 8 ounces mozzarella, sliced
- 3/4 cup fresh basil leaves
- 2 cloves garlic, peeled
- 3 tablespoons pine nuts
- 1/2 cup grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup olive oil
Chocolate Strawberry Nutella Cake
By vealam
Preheat the oven to 350 degrees
- CAKE
- 2 sticks Butter
- 4 Tablespoons (heaping) Cocoa Powder
- 1 cup Boiling Water
- 2 cups Flour
- 2 cups Sugar
- 1/4 teaspoons Salt
- 1/2 cups Buttermilk
- 2 whole Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- 1-1/2 cup Nutella
- STRAWBERRIES
- 2 pints Strawberries, Hulled And Sliced
- 1/4 cups Sugar
- 1 teaspoon Vanilla
- WHIPPED CREAM
- 2 cups Heavy Cream
- 1/2 cups Powdered Sugar